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LYNX DOWNTOWN ELECTRIC GRILL CARE & USE MANUAL
Good Quality Marbled Rib Eye Steak, 1-1/4” thick
Condition the steak to room temperature before grilling by
removing from the refrigerator no more than I hour before
cooking. Insert fresh garlic cloves as desired. Season with
pepper, salt, and steak spice (if desired).
Set the grill on HI 500°F (260°C) to 550°F (290°C), Place
steak on grill to sear one side for 1 ½ to 3 minutes, until
you have sear marks on the steak. (Check for sear marks by
raising one corner of the meat with tongs and looking at
the underside).
Once you achieve sear marks turn the steak over for a
similar period watching for sear marks. Steak is ready for
fl ipping when it ‘releases’ from the grate.
Check the internal temperature with a digital thermometer
using the guidelines below. Continue to cook until you
reach your desired level of doneness.
For Medium Well and Well Done steaks, once you have
the sear marks reduce grill temperature to MED. and
continue to monitor internal temperatures until they reach
the desired level.
Turn the steak over every two minutes or so to prevent the
surfaces from overcooking.
Rare:
120 – 130°F 49 – 54°C Bright purple-red, warm, tender, juicy
Medium:
135 – 145°F 57 – 63°C Rich pink, yielding, slightly juicy
Medium Well: 145 – 155°F 63 – 68°C Tan with slight pink, fi rm, slightly fi brous,
some juice
Well Done:
155 plus°F
68°C plus Tan to brown, no pink, chewy, little juice
Once you remove the meat from the grill allow it to rest for
about 5 minutes and bear in mind it will continue to cook
and gain an additional 5°F internal temperature. Resting
the meat ensures it will retain its juices when it is sliced.
Serve with freshly grated ginger and soy sauce.
GRILLING YOUR FIRST MEAL
For your fi rst Lynx Downtown Electric Grill grilling experience, we suggest you try one of the following:
Good Quality Atlantic Salmon Fillet, 1-3/4” thick
Condition the salmon to room temperature before grilling
by removing from the refrigerator no more than I hour
before cooking. Marinate with lemon juice, capers, soy
sauce and sake 30 minutes before grilling.
Set the grill at MED. 400°F (204°C) to 500ºF (260°C). Place
the fi llet skin side down on the grill and monitor internal
temperature of the salmon until it reaches 130°F (54°C) –
145°F (63°C). You may want close the lid for the fi rst two
minutes or so to hold in the moisture. You can then raise
the lid to fi nish off the fi llet.
The fi llet should be slightly translucent, fl aky and tender.
When it appears ready, fl ake off a piece to check that it is
cooked to your liking. Caution: Do not over-cook.
Vegetable Dishes
Most vegetables are great on this grill as well. You can grill
items such as sliced potatoes, green peppers, asparagus,
and mushrooms. With thick items we suggest you slice
them so they are all done about the same time.
Set the grill to MAX 650°F (340°C) – 700°F (370°C). Season
the vegetables to taste and place on the grill. The high
heat will drive off the moisture and allow the items to grill.
Continually move the vegetable around on the grill to
avoid burn marks – some grill marks are ideal.
