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From: macrakis@harvard.ARPA (Stavros Macrakis)
Newsgroups: net.cooks
Subject: Electric broilers
Message-ID: <384@harvard.ARPA>
Date: Thu, 3-Oct-85 12:03:10 EDT
Article-I.D.: harvard.384
Posted: Thu Oct  3 12:03:10 1985
Date-Received: Sun, 6-Oct-85 05:33:56 EDT
Distribution: net
Organization: Aiken Comp. Lab., Harvard
Lines: 7

After many years of poor broiling (UK grilling) from my gas and
electric ranges, I'm considering getting a stand-alone electric
broiler.  Since my apartment doesn't have a terrace, charcoal is not
an option.  The only true (open-air) broiler I know of is the
Farberware -- and the gastronomic literature seems unanimous on the
advantages of open rather than closed broiling.  I'd be interested in
reports on it or others, and on pricing.  Thanks.
	-s