It depends on several factors. Did you preheat? If so then the top is is your best bet. If not then the bottom will get the benefit of the burners firing off more often until the oven is heated to the desired temperature. Of course if your oven is poorly insulated and requires the burners to fire quite often then the bottom is probably still your best bet.
Fire is hotter at the bottom, because this is where the combustion is taking place. Towards the top of the flame, heat is being dispersed into the surrounding air and it is further away from the site of combustion.
If you place the thermometer so it touches the sides of the test tube, you are measuring the temperature of the test tube, not the substance in the test tube. So, in order to get an accurate reading of the substance, do not touch the sides of the test tube with the thermometer.
Electronegativity of the elements generally increases left to right and decreases top to bottom.
The atomic number at the top is always less than the atomic number at the bottom of the column
Ionic size increases from top to bottom within the group.
bake what on the top shelf???????of the what ???the oven? if it is the oven and you are cooking something that takes a long time.... then put it on the top shelf!!!!!!!!!!!!!
The upper part of the oven is hotter as you may think that the nearer the flame the hotter but this isn't the case, because heat rises so the top is hotter than the bottom or the middle
Because - hot air is lighter than cold air - and thus it rises.
The bottom rack of the oven is the hottest in most electric and gas ovens. With that said, if you have an in oven broiler then you would use the top or middle racks for the hottest spot in the oven.
I usually do it on the middle one and the cake comes out fantastic!
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The bottom rack is the best place for cooking hot soufflés in the oven. It is used in order to achieve lift and make it light and airy.
Cakes cook quickest on the middle shelf because, when the oven is switched on, the heat rises from the bottom of the oven and passes through the middle of the cakes (this helps you get better cakes because they rise more).Hope you learnt something about how a cake cooks quickly! =]
Usually the middle shelf of the oven so the air can circulate around
Increased
That sounds like a cooking instruction for a non-fan oven. Without a fan there are temperature zones in a [gas] oven with the lower shelves at a lower temperature than the higher shelves. In a gas cooker, the setting for gas mark is [usually] the centre shelf; the top shelf is about 1 to 11/2 gas marks higher (about 25-37oF, 14-21oC hotter), the bottom shelf is about 1 to 11/2 gas marks lower (about 25-37oF, 14-21oC cooler) - the differences will be in the cooker's manufacturer's instructions. By putting the cream puffs of a lower shelf, they are baked at a lower temperature than that at which the oven has been set, allowing the baking of something else on a higher shelf at a higher temperature at the same time.
Too much heat for the pan. Try any or all of these. Use a glass pan Raise oven shelf Lower temp 25F