Aluminum Foil - Memphis ITC 3 IntelliBurn Technology Elite Cart Mode D'emploi

Recommended Grilling Accessories—continued
Cooking Racks
Stainless steel roast racks and rib racks are a great way to increase your cooking pleasure. Roast racks can be
used to enhance the convective cooking capabilities of your grill by allowing the smoke flavored air to move
around the entire roast evenly. Rib racks are a great way to increase your capacity of your grill for those large
gatherings. They can also be used for chops and chicken pieces. (Additional small grates are available for pur-
chase and will allow you to
Basting Brush
You may need a selection of these, as you should not use the same brush in two different marinades. Use to
apply your favorite sauces and marinades to foods on the grill. Again look for one with a long handle to keep
you hands away from the heat.
Skewers (Wood or Metal)
When using the wood skewers, remember to soak them in water for at least 30 minutes before using to prevent
them from burning in the heat of the grill. Another way to protect them would be to wrap the exposed ends with
aluminum foil. Skewers come in a variety of shapes and materials.

Aluminum Foil

Extra-strength foil is always useful for grilling. Used to make foil packages, cover food, or to fold up into a flat
dish to act as a drip pan. Also used to speed up cooking, protect bones from burning, and to keep foods warm.
Skillets and Woks
These kitchen favorites allow you to stir-grill vegetables, seafood, and other small pieces of food the same way
you would if you were indoors.
Putty Knife
Use to scrape grease and other buildup on the Savorizer, side walls of the cook chamber, and other surfaces
that may need to be cleaned.
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Make sure to wash your hands before and after handling food.
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Prevent bacteria contamination by using separate platters and utensils for raw and cooked foods.
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Marinades should never be saved and reused. If you are going to serve a marinade with your food, be sure
to bring it to a boil before serving.
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Keep hot foods hot (above 140°F) and cold foods cold (below 37°F).
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Don't defrost meat at room temperature or on a counter top.
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Marinate meat in the refrigerator.
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Use of a meat thermometer to determine the internal temperatures is recommended.
significantly increase your total cooking surface.)
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