That's because the oven heats from the outside in, just like we use fire to roast things. One way is to control the heat, turn it over diligently and shorten the baking time; another way is to wrap the food with tin foil, which can prevent the problem of drying out the skin of the food, but baking with tin foil will take a longer time. This is the problem in my house, and it has to do with the power of the oven. I usually bake five more minutes, take it out to see, not work and then bake a little more, the first time to master the time, and then bake it will be very easy