Food is unevenly cooked; back of the oven is hotter than the front or one side browns more.

Safety first: Allow the oven to cool before internal inspection.

User checks:

• Ensure you are using the recommended rack position and mode for the type of food (see user manual).
• Avoid blocking airflow by using oversized trays that cover the entire shelf.

Technical checks:

• Verify that the convection fan runs during fan-assisted modes; if not, see convection fan fault section.
• Inspect the ring and bake elements for cold spots or visible damage; replace if partially failed.
• Clean any blocked air vents or channels inside the cavity.