It sounds like a baking stone might be something helpful to try out, Louise. It's able to gather and hold heat for a long time, so if you were to put it towards the bottom of your oven, (you can keep it in there all the time) and give your oven a good 40 minutes preheat, it would grab and only onto heat at the bottom of the oven. This could help bake things without them being too close to the top to burn. It may also be a good idea to reach out to the manufacturer to see if they have any ideas as they know the machines inside and out. Annabelle@KAF

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