Mine is nice and brown in the middle, nice and dark brown in the outside (okay, an hour was too little so it wasn’t that dark… maybe it’s no problem but I like when it gets color).
Once I tried the liver after only 5-10 minutes (a smaller amount, that was ready in 20-30 minutes?) and it was inedibly raw for me…
Here. This is more informative. Time says little. I can use a lower heat, a lid (it’s more like cooking then and I never get the dry, fried look)… But next time I put it into the oven to avoid exploding it on my big window, again (as I finally realized I need to get off the lid, I probably needed the long time due to keeping the lid on for too long)… I only bought liver 3 times this far so I didn’t figured out thing yet but we enjoyed the liver every time.