Can anyone please tell me how to bake a cake - in a French oven which is fueled by bottle gas - and stop them burning on the bottom. I have set the oven at the correct temperature, double lined, etc. but all to now avail. The bottom of the cakes seem to burn - particularly fruit cakes. I am used to using a gas oven in England so am happy to use gas, in fact I have used calor in the past, but have never experienced this problem before. This can also happen when roasting potatoes, or cooking a Yorkshire Pudding. I have tried reducing the temperature, various shelf positions etc. I would say also that the cooker is fitted with the correct burners. Help!