Assuming you have a recent model Force 10 - the burning of the bottom of things is normal in the oven. If you look closely inside and in between the various walls of the unit you will no insulation
except on the top of the oven to keep the wires and pipes for the stove top burners from getting cooked. So the result is a major heat loss through the walls of the stove. Just like a giant toaster oven. In essence what you have in the oven is a upside down broiler so that the bottom of food
gets cooked first and by the time the top of the food gets cooked the bottom is burnt. This is especially prevalent if you have the food "on" a metal cookie sheet/pie pan/etc.
- - The use of a stone/tile/cast metal heat diffusion device between the burner and the food greatly reduces the "broiler" effect and allows the food to cook more evenly. But the food needs to be in close proximity to the heat diffuser or the steep temperature gradient inside the oven - hot in the middle to warm at the walls - reasserts itself. An ideal way to equalize the temperatures throughout the interior
of the oven would be to line all the walls with tiles/heat diffusers. But that would be a major alteration of the oven.
- - Cruisers have learned how to compensate and/or live with this problem over the years as exemplified by the posts above. It is frustrating at first, but after more than a few rum
and cokes nobody notices the burnt bottoms of your buns.