Moved into a new place, and having serious issues with the oven.
I live in a very secluded place, with no thermometer to be found (I won't be in the states for a few more months ) and buying a new oven is not an option.
Everything I cook according to temp/time is undercooked, or burnt on the bottom and raw "on top"/vice versa (depending on rack placement).
Is there something I can do/cook to help determine how to adjust time and temp?
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