I've always cooked, at the same temperature, for the same length of time, in an electric oven, on the same shelf, it shouldn't bloody burn?
Why on earth have the fish fingers that I cooked in exactly the same way I usually do been reduced to mere charcoal? Was the electric extra electricky? Had the fish fingers had enough of this cruel world and decided cremation was the only option? Luckily my (autistic) DSes were okay with a change from fish fingers and rice to rice and cheese*. I, however, am quite put out as gluten free fish fingers require a second mortgage to buy, and I don't even have a first!
*I need to go shopping. This is not a typical meal.