I'm having a nightmare time making pastry base in my vintage commercial gas oven..the heat travels up the back to the top..there's a huge difference in temperature between the bottom and top shelf with the bottom being used to keep things warm only and not actually heat anything. I don't know how to cook the underneath of my base. I've tried everything from cooking at a high heat for short time (gas 6, 40 mins) but it results in a burnt top and raw underneath..it's got to a stage the edges are charcoal but the base is still raw!.. I've tried the slow cook trick (3 hours at gas 2) but results in burnt edges and still raw underneath. I've bought specialist dishes with holes in them and i've tried thin foil tins and thick heavy tins and glass dishes. Exactly the same problem with millionaire shortbread base..please help. I'm at wits end and ready to donate all my baking goods to the local charity shop and take up fishing instead.

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