Meat is much better when roasted below the flame, than baked in the oven. Lay the roast on the broiling pan, placing it as near the flame as possible, till the meat is thoroughly seared outside. Then remove the roast to a medium distance from the flame, depending, of course, on its size. When the bake oven is not in use, you can finish roasting your meat there more quickly than in the broiling oven, if you are in a hurry. The advantage of the broiling oven for roasting, however, lies in the fact that it is heated by the same flame that heats the bake even.