I got a following device, apparently not too common one. :) Marketed here as air grill, but also named electrical convection oven.
It took me a bit of trial and error to learn to cook meat in it (it dries out / overcooks at times meant for normal oven). Once I got that nailed I decided to try baking and results had been total meh. And instruction is of very meh quality and self-contradicting.
Very simple apple pie, popular around here. 4 eggs, glass of sugar, glass of flour, sliced apple. Mix with mixer, pour on apple slices in metal form.
30 min at 170C, following "pie with a crust" estimate from instruction.
Was firm on top, but completely liquid inside. Tried to keep more time at 170C, wasn't really doing it, cranked up to 210C and after like hour total of torturing got it more or less baked inside and burnt on top. Obviously with meh result.
Cover with foil, 15 min at 210C, then 25 min at 180C, following "if you have trouble baking liquid dough through" in instructions.
Seemed a little more even inside, but still very raw, including on top. Kept for another 20 min at 180C for top to firm up and inside more or less baked. Also very meh.
Course of action for third attempt?
Any recommendations on time/temperature I should try?
Or should I just give up on baking in it? Marketing here tends to greatly overestimate what device is good for (on paper everything sold is miracle device, replacing rest of the kitchen).