I am temporarily working in Chile, and I am trying to get used to my new kitchen. I have a small oven, but the things I have baked so far have browned very quickly on top, but aren't quite done at the bottom. It might be a convection oven; I can feel air blowing out the top of the door, but I would have thought that would help even out the temperatures.
What is my best bet to try to get more even baking? Lower temperature? Move the rack lower? Only turn on the bottom element?
So far, I've made brownies and banana bread in glass pans and biscuits on a metal sheet pan.