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CARE & USE/INSTALLATION
PRE-HEATING
Pre-heating your grill every time you use it is extremely
important.
Pre-heat your grill by igniting all main burners, including
the Trident burner, and setting them to “HI”.
Then close the hood and allow the grill to heat for 5
to 10 minutes, the hood thermometer should reach
approximately 450°. Once you’ve reached your desired
pre-heat temperature, turn off the burners that you
won’t be using to cook your food. Remember, surface
temperature can be up to 200° higher.
TYPES OF COOKING
The Trident burner in your Lynx grill are capable of
creating a range of heat intensities. By varying the heat
output, the number of burners used and the position of
the hood, you can create either direct or indirect heat
or a combination of both and develop a wide variety of
succulent recipes. There are two basic types of grilling in
an outdoor grill... Direct Heat and Indirect Heat
Direct Heat
Direct heat cooking occurs when foods are placed
directly over the heat source. This form of heat is known
as “radiant” heat because the heat radiates directly from
the source to the food.
Direct heat is a must when you want to sear the
outside of your food to seal in flavor. Lynx Trident
Burners provide the heat necessary to sear foods and
seal in flavor.
Indirect Heat
Indirect heat cooking occurs when the food is not
close to the heat source. Heat reaches the food via air
movement within the cooking area. This form of heat is
known as “convection” heat.
Indirect, or “convection” cooking is achieved by
placing the food on one side of the grill and igniting
burners on the other side. You leave the burner below
the food “OFF”. You should keep the hood closed as
much as possible during this type of cooking to
maintain even heat around the food. You regulate the
heat by adjusting the burner, using the hood
thermometer to monitor the temperature.
WARNING!
DO NOT LEAVE THE GRILL UNATTENDED
DURING THE PRE-HEAT CYCLE OR AT ANY
TIME WHILE THE GRILL IS IN USE.
PRE-HEATING FOR MORE THAN 10 - 15
MINUTES MAY OVERHEAT THE GRILL, CAUSING
DAMAGE TO THE GRILL.
BASIC GRILLING
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