Why does the bottom of my baking burn?

A burnt base with an underdone top means the heat is coming disproportionately from below. That is a function of the tin, the shelf position and the oven's own characteristics rather than the recipe.

What you'll need

• Baking parchment (optional)
• A spare baking sheet (optional)
• Oven thermometer (optional)

Step by step

1. Move to the middle shelf.Most ovens have stronger heat at the bottom. The middle shelf is the default for a reason and it resolves a large share of these problems.
2. Check the tin material and colour.Dark thin tins absorb heat and burn bases. Light-coloured heavier tins conduct more evenly. Glass and ceramic heat slowly but hold heat and can over-brown bases.
3. Line the tin with parchment.It provides a small amount of insulation as well as preventing sticking, and it makes removal far easier.
4. Put an empty baking sheet on the shelf below.It acts as a heat shield, deflecting direct bottom heat. Simple, free and effective for a persistent problem.
5. Check your oven's actual temperature.An oven running hot burns bases before the middle cooks. An oven thermometer explains a surprising number of baking problems.
6. Reduce the temperature and extend the time.For anything deep or dense. A lower temperature for longer lets the centre cook before the base over-browns.
7. Cover the top with foil if it browns first.The opposite problem, and a loose foil cover lets the middle finish without the top burning.
8. Rotate the tin partway through.Most ovens have hot spots. Turning the tin halfway evens out uneven browning across the bake.

Tips

• Bake a tray of scones or biscuits and observe which browns first. It maps your oven's hot spots and is useful for everything afterwards.
• For pies and tarts you want strong bottom heat, so a preheated baking sheet directly under the tin is deliberate. The same trick helps or hinders depending on the bake.
• Never bake directly on the oven floor unless the recipe specifically says to. It is the hottest surface in the oven.

Common mistakes

• Baking on a low shelf — Most ovens have strong bottom heat. A low shelf burns bases before the centre is cooked.
• Using dark thin tins for cakes — They absorb heat and over-brown the base. Lighter, heavier tins conduct more evenly.
• Assuming the oven runs at the dial setting — Domestic ovens are commonly 10-20°C out. A thermometer explains a great many baking problems at very low cost.

Questions people ask