Lynx L27 (2006) user manual download (Page 19 of 24)

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Page 19 of 24
4)
Turn
on
main
gas
supply.
Purge if needed
(see page 9).
5) Push in and turn
burner
con-
trol
knob
to
LITE. Hold
knob
in
for 30 to 60 seconds.
6) If burner
does not light,
turn
knob
to
OFF, wait
5 minutes
to
allow
gas to
dissipate,
and
re-
peat step 5 above.
Once lit, the rotis burner
should
reach
cooking
temperatures
in
about
1 minute.
The
glow
will
even out in about 5 minutes.
If the burner will only stay lit with
the control
knob depressed,
the
thermocouple
position
may
need
to
be adjusted
(see figure
17-1)to ensure proper
function.
To adjust,
ensure
that
only
the
last 1/4 to
1/2" of thermocouple
extends
over ceramic
and that it
is located
close to the surface.
Figu
re 17-1 -
Proper rotis
thermocouple
position.
NEVER
ATTEMPT
TO
ADJUST
WHEN THE BURNER IS HOT.
MATCH
LIGHTING
If the electronic
ignition
system
fails to light
the burner, it can be
match
lit according
to the proce-
dure found
on page 9.
Always
use
basting
pan
under
the
rotisserie
to
keep
drippings
off
the
burners
and
briquettes.
Never
operate
main
grill
burners
with
basting
pan
in
place.
Allow
to
cool
completely
before
removing
from
grill.
Using
the
Smoker
Box
B
By adding
wood
smoke
to
the
grilling
process, meats and vege-
tables will have a more tradition-
al BBQ flavor. In order
to use the
smoker
box, remove
the first set
of grill
racks and set the smoker
box
in the opening
so that
the
front
and
rear tabs
rest on the
grill frame,
and replace grill rack.
WARNING
Never
use
smoker
box
over
a ProSear
burner.
Wood
Chips
There are manywood
chips avail-
able
and
selection
is based
on
personal
taste.
The
most
com-
mon
chips used are mesquite
or
hickory.
Always soak the chips in
water
prior to putting
them
into
the
box.
Use the High
position
to start the chips smoking,
then
reduce
the heat to a lower
level
to prevent
them
from drying
out
and
flaming.
If the wood
chips
do flame up, add a small amount
of
water
through
the
recessed
hole
in the lid to extinguish
the
flame.
Use caution
when
adding
water to a hot box to avoid steam
burns. This tray may also be filled
with water to produce
steam.
Whether
smoking
or steaming,
the grill should
remain
closed as
much
as possible
to
maximize
the
effect.
During
extended
roasting
periods,
it is normal
to
add fresh wood
chips and water
to
the
box
several
times.
Limit
the
amount
of
times
the
hood
is opened,
as each opening
can
add
as much
as 15 minutes
to
the cooking
time.
CAUTION:
Handle
the
smoker
box
with
care.
The
cover
be-
comes
extremely
hot
when
in
use.
Use
sturdy,
properly
insulat-
ed gloves or dry potholders.
It is recommended
that
a
high
quality
meat
thermometer
be
used
when
smoking,
as
cooking
times
can
vary greatly
by
cut
of
meat
or
environmental
factors.
Figure
17-2
-
Smoker box
installed into grill for use.
B_lyNX
17
Sample