The crust difference might be because the top of the cakes in the smaller pans are farther from the roof of the oven. However, if you move the rack up, then the bottom's farther from the heating element. I suspect there's a workaround, but I don't have any experience with the pans you describe (I'd never heard of the Duet, and now I desperately want one!) I'd try calling or emailing the Baker's Hotline. And post back here if they recommend a fix!

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