Meat should be on both sides of the oven...

That is on top, and inside.

As long as you have a meat thermometer, you really can't go wrong with this method of cooking chicken, beef and pork.

1. Sear it.
Pour three seconds of olive oil into a pan, then turn the heat onto medium. Once you flick a bit of water into it and it sizzles, add your meat.

Let the meat sizzle for two minutes, then flip. Is the sizzled side brown? If not, flip it back after two minutes for an extra 60 seconds. Give the other side another 60 seconds if that isn't brown post-flip. A little bit brown is fine. Flecks of brown are fine. Just some brown is all you need.

2. Once you're done, but the entire pan into a preheated 400 degree oven. Check the temperature after 10 minutes.

This almost always works.