Note the bars running front to back at two positions in the outer sides of the lower rack to hold platters, broiler pans and skillets in the best washing position. Then note the stepped outer side of the two rows of outer pins. These held bowls and saucepans at the proper angle for washing.
In spite of the filter in the bottom, food particles would get blown around inside. When the old style solenoid opened the drain, the filter would bob up a bit to let solid stuff go down the drain, but it did not deal with a lot of solids well, sorta like a baby. I would get clean dishes out of a 1960 Deluxe model without pre-rinsing, but I would add detergent in the first of the 4 rinses to give two washes. And you talk about hot, that machine got so hot, even before drying that it's a wonder those vinyl racks did not fry in the drying heat. You could not handle anything for a long time after the cycle ended. The family that had it used to wash all of the dishes in a sink full of sudsy water before they stacked the dishwasher. I showed them that it was not necessary. If you pay attention to the water pattern, it is possible to get a lot in these with their restrictive loading patterns, but it was like doing a jigsaw puzzle. It was another example of male-oriented GM engineering.