Cooking

I have long been aware of just how varied microwave cooking times are, but I hadn't quite grasped the conventional ovens can be just as varied. Over that last few months I have cut down both the heat and the time significantly for the instructions, and it's still somewhat over-cooked. I'm just glad that it turned out to be very forgiving about being over-cooked, because my initial try (the bottom of the listed ranges, since it's easy enough to just put it back in for longer if it's not done, right?) was over fifty degrees (by the oven's dial) higher and eight minutes longer than my most recent attempt. I'm surprised that there wasn't any smoke and it turned out mostly edible.

At this point the inside is going past optimal and headed towards underdone, but the outside is rather too crisp. This means I need to lower the temp even further while raising the time back up, right? Any guesses as to the ratio? If I end up at a hundred degrees cooler, I'm going to be unhappy with the writers of the instructions, the makers of the over, the previous users of the oven, or some combination of all three.