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From: macrakis@harvard.ARPA (Stavros Macrakis)
Newsgroups: net.cooks
Subject: Electric broilers
Message-ID: <411@harvard.ARPA>
Date: Thu, 10-Oct-85 16:09:38 EDT
Article-I.D.: harvard.411
Posted: Thu Oct 10 16:09:38 1985
Date-Received: Sat, 12-Oct-85 08:05:30 EDT
References: <384@harvard.ARPA>
Distribution: net
Organization: Aiken Comp. Lab., Harvard
Lines: 16

Thanks to Brian Reid and Henry Lewis's advice, I decided to buy the
Farberware `Open Air' Grill and Rotisserie.  I found one in the Want
Advertiser for $25, and had a delicious roast chicken the other night.
I have not tried steak yet: Lewis mentions problems with getting the
outside seared, so I will get my steak cut thick.

Reid and Lewis agree that it is better than most gas ranges
(especially the kind you find in graduate student housing) but
probably about even with good electric ranges.

It turns out to be quite easy to clean--everything is stainless, and
my chicken didn't splatter at all onto neighboring counters.  Since my
current method of broiling is pan-broiling, it's bound to be cleaner
than that!  The only problem now is storage space for the monster,
which doesn't fold up much.
	-s