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
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