My defy double door gourmet thermo oven overbakes cakes on the outside what should i do to ensure even baking

Question edited for clarity and toss in a load of CAPS.

Disconnect the element and the fan and check them both for continuity with a multimeter. If the circular element or the fan fails, nothing works, so it could be either.

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a couple of things to check--are you baking more product than usual at one time?does your oven have a load control dial?if so the dial could be set wrong or inoperative.if your baking to much product than normally the excess moisture could cause this.has any electrical work been done to the oven or its power line.is the fan running clockwise?when you look at the fan do you see a tube in front of it?if so check for a blockage (tinfoil).lastly you could have a bad heating element.

I would ensure all elements heat up correctly.

https://producthelp.jennair.com/Cooking/Wall_Ovens_and_Ranges/Oven_Product_Assistance/Possible_Causes_for_Poor_Baking_Results https://www.samsung.com/us/support/answer/ANS00060968/
https://products.geappliances.com/appliance/gea-support-search?Nrpp=96&No=1&Ntt=double%20oven

I don't know about that particular over but when that is your result, it is usually because the oven is on Broil (Top burner is on, used for steaks, ribs, things like that) instead of bake (Bottom burner is on with a more distributed heat for baking since the rack isn't too close to the heating element)
Recheck your settings :)

Find user manual online at Defy website

have you tried a different cake pan,if cookies are coming out good and it's cooking your meat on time then it doesn't sound like it's the stove

I have a 2yo Kitchenaid oven, and my advice is first, don't use convection for cakes or pizza. Use the thermal oven. For pizza preheat to 500 degrees, then put the pizza on the lowest rack, and bake for 7-8 minutes.This way the bottom browns, and the top doesn't get broiled from the top element coming on during the bake cycle.

As for cakes, again place them on the low rack so that they get bottom heat. I keep my eye on the oven and when the broil element comes on I stick a piece of foil over the cake until it goes off. Otherwise it will set the top and the cake won't rise as much. Even doing that cakes don't rise as much as they did in my old oven, and they brown too much on top.

The convection oven does a good job of cookies, and the broil mode is okay.

I wish I hadn't bought this oven, but I didn't know about the upper (broil) element coming on during the bake cycle until I'd had it for awhile, and it was too late to return it.

If anyone's shopping for an oven, ask questions, and don't get one that maintains the oven temperature by activating the broil element when baking.

put dynamite in container. if it blows up, too bad

either will work, fan bake will give you a more even cooking though