Because of its temperature.
When baking, food placed on the bottom rack of the oven may cook faster; however, it may cook too fast, and burn. When broiling, food placed on the top rack of the oven will cook faster, but will need careful watching to prevent burning.
In an oven the heat is supplied by a gas fire (of sort) at the top. The food at the top of the oven very close to the heat and therefore cooks faster
You cook staple foods in many ways. You can use the stove top, microwave, and special appliances such as a toaster, toaster oven, or slow cooker.
Refrigerator, oven and cook top
Always cook a cake on the middle rack, whether the oven is on fan forced or not, otherwise you'll burn the top.
Near the top or were the heat comes from
Cook at 25 degrees less heat than recipe advises. Also cook on top rack in top 1/3 of oven.
Yes, I cook with asta cookware all the time, both on stove top and in oven.
The simple rule of thumb is - if it can be used in a CONVENTIONAL oven it can be used in a Halogen Oven. My understanding though, is, if a Pyrex dish was to be used with a lid it might not cook the food properly. A Pyrex dish without a lid would cook the top of the food fine but leave the bottom soggy.
with butter and sugar. Or putting it in the oven.
go on southernliving.com
The GE Profile Counter top Microwave oven does have a continual rotation feature for even cooking.