Since air is not as good a conductor of heat as metal is, you generally don't need to worry about the rate at which it cooks unless you have placed the cake too close to the top heating element. When making pies or other treats that have a tendency to brown too quickly on either all or part of the top, tenting foil over the affected areas (so that it shields the top but doesn't touch it) will help reflect a bit of the heat, ensuring you get a nice, even bake. Hope that helps! Kat@KAF

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