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The secret of the Farberware "Open Hearth" Broiler/Rotisserie is as old as cooking itself-AIR. Air circulating freely around the cooking meat allows the meat to breathe and seals in the natural juices while the unwanted fat drains off, assuring flavorful and nu- tritious meats. The broiler/rotisserie will broil steaks or chops, grill fish or fruit, rotisserie a turkey or beef roast, leg of lamb or loin of pork and gives to each a flavor everyone likes.The Farberware "Open Hearth" Broiler/Rotisserie means smoke- less and spatterless cooking. Unlike conventional electtic broilers, Farberware's heating element is below the grill, eliminating smoke and excessive heat. In addition a specially designed aluminum drip tray disperses the heat evenly, eliminating most spatter. Everything from the classic hot dog to a hearty roast tastes better! The slow cooking over an electric element produces an even browning on the outside and the desired degree of doneness on the inside.
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