[flitzwhopper]

Dennis & Susan
We have the original broiling pan. It is no more than an inch tall and completely enameled with the same matereal as the oven. The grease goes below the cooking surface so there isn't much splatter from that and because the pan covers the majority of the bottom of the oven it doesn't get messy.
We just set the oven to 300 degrees and by the time it actually gets up to temperature the broiling part is done (the flames from the burner are really close like a salamander in a restaurant). So we leave the door closed. Donna cooks biscuts, au gratin potatoes and a vegetable cassarole during the broiling time. We just transfer the chops to a smaller pan so that everything fits on the upper shelf.

we prefer home cooking to restaurant food so making stuff in the kitchen is just part of the trip. we used to tent camp so having a real kitchen is very cool