I've tried twice to make burnt miso for a miso butterscotch recipe. The instructions say to layer shiro miso thinly over parchment or silpat, and bake at 320 or 400 (depending on the recipe) for 20-30min until the edges are burnt and the miso is deep amber, closer to black. The first time I tried this in my gas oven, the miso was burnt beyond recognition, black and crispy, baked @ 320 for 25min. The second time, I used the toaster oven and monitored every minute. The paste seemed to go from white to black, bypassing the dark amber colour. There were burnt and undercooked patches side by side, nothing in the middle. Any advice on technique or temperature that might help? Are wonky gusts of heat to blame, or should I be cooking it an even lower temperature? The pastes were spread fairly evenly, though I made the one in the toaster oven thicker for fear of it burning.