Smeg Cooking

[xyz1450]

I have replaced my old oven with a new, highly efficient Smeg. However, I always burn the top of my pavlova. What setting / function do I need to use? I always reduce the temperature but I'm sure the settings must make a difference.
Any help will be appreciated......

I’ve never used a SMEG cooker but most ovens I’ve used have an option for base heat only which should do the trick here. If you don’t have that option I would either cover the top with a double thickness of baking parchment or turn off the heat as soon as the meringue goes in and leave it to set and cool overnight.