Lynx L54PSR2NG オーナーマニュアル

17

slide the pointed end of the 

skewer into the motor and r

lide the pointed end of the 

lide the pointed end of the 

est 

the other end on the rollers on 

the other side of the grill. 

the notched 

portion of the 

skewer must rest 

portion of the 

portion of the 

on the rollers for 

proper operation. 

to light the r

tt

otisserie infrared 

burner, first mount the 

o light the r

o light the r

skewered food item on the 

grill then follow the rotisserie 

lighting procedure.  

(see indeX: 

“Rotisserie Bur

lighting procedure.  

lighting procedure.  

ner, l

lighting procedure.  

lighting procedure.  

ighting” for 

lighting procedure.  

lighting procedure.  

further details.)

once lit, the rotisserie burner 

should reach cooking tem-

peratures in about 1 minute. 

it will glow evenly across its 

peratures in about 1 minute. 

peratures in about 1 minute. 

surface in about 5 minutes. 

t will glow evenly across its 

t will glow evenly across its 

note:  the grill thermom-

eter should not be used 

for rotisserie cooking.  it is 

not designed to read direct 

infrared heat.

not designed to read direct 

not designed to read direct 

if the burner will not stay lit 

when you release the control 

knob, re-light it and hold the 

control knob in for at least 60 

knob, re-light it and hold the 

knob, re-light it and hold the 

seconds to allow the thermo-

couple to heat up.  
if, after holding the control 

knob in for at least 60 

f, after holding the control 

f, after holding the control 

seconds, the burner still will 

not stay lit when releasing the 

control knob, call for service. 

not stay lit when releasing the 

not stay lit when releasing the 

(see indeX: “obtaining service 

from lynx” for further details.)

ll

wide set their restaurant 

cuisine apart by cooking 

over wood fires.  Imparting a 

cuisine apart by cooking 

cuisine apart by cooking 

delicate hint of wood smoke 

over wood fires.  Imparting a 

over wood fires.  Imparting a 

enhances food, raising your 

culinary skills to the next level.   
now you can impart that same 

culinary touch using the 

ow you can impart that same 

ow you can impart that same 

lynx 

ll

smoker/steamer accessory. 

he smoker 

box will rest 

directly on the 

grill frame, 

directly on the 

directly on the 

beneath the 

main racks.  

wood chips 
there are many wood chips 

available and selection is 

here are many wood chips 

here are many wood chips 

based on personal taste. the 

most common woods used 

based on personal taste. 

based on personal taste. 

are mesquite or hickory. 
soak the chips in water for 

at least 30 minutes before 

oak the chips in water for 

oak the chips in water for 

putting them on the slotted 

rack in the box.  

putting them on the slotted 

putting them on the slotted 

that will slow 

putting them on the slotted 

putting them on the slotted 

their burning and provide 

more smoke.

their burning and provide 

their burning and provide 

extended cooking times, 

such as with large roasts, may 

require adding wood chips 

and water to the box several 

require adding wood chips 

require adding wood chips 

times. try to limit the number 

tt

of times you open the hood, 

as each opening can add as 

of times you open the hood, 

of times you open the hood, 

much as 15 minutes to the 

as each opening can add as 

as each opening can add as 

cooking time. 
use high heat to start the 

chips smoking, then reduce 

the heat to prevent them from 

chips smoking, then reduce 

chips smoking, then reduce 

drying out and flaming up. 

the heat to prevent them from 

the heat to prevent them from 

the smoker box can also 

double as a steamer box, 

filling it with water instead 

of wood. 

filling it with water instead 

filling it with water instead 

whether smoking 

or steaming though, keep 

the hood closed as much 

or steaming though, keep 

or steaming though, keep 

as possible to maximize the 

effect. 

as possible to maximize the 

as possible to maximize the 

A high quality meat thermom-

eter is a good thing to have 

A high quality meat thermom

A high quality meat thermom

when smoking your foods 

eter is a good thing to have 

eter is a good thing to have 

because cooking times can 

vary greatly from one food to 

because cooking times can 

because cooking times can 

the next and from one day to 

vary greatly from one food to 

vary greatly from one food to 

the next. 

CAUTION:
Handle the smoker box with 

care. The cover becomes 

extremely hot when in use. 

Use sturdy, properly insulated 

gloves or dry pot holders. 

Use sturdy, properly insulated 

Use sturdy, properly insulated