“Even reducing the temperatures 75 degrees below recipe, baked goods come out overcooked on the outside and raw in the middle. Is this normal for this unit or is something wrong with it?”
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The short answer, you need to get an oven thermometer to know. Baking in a small oven has its own challenges that aren't customary in a larger oven. If the oven thermometer measures the correct temp then the over is performing correctly and you likely have too much stuff baking or it's too close to the heating elements. (or so large the air can't flow around it as it should.) The gory details: All electric ovens rely on a simple heating element that is either on or off. The surface of that element gets very hot, which heats up the air around it until the air reaches the desired temperature. In a normal oven, you have a lot of distance from the heating coils to the baked goods. (You would never bake on a shelf 2" from the heating coils or gas burner.) In these little ovens, there's a lot less space. As a result, the baked good *can* (I wouldn't know without knowing what your cooking) end up close to the coil and get more direct heat transfer which causes it to get too hot on the surface. There's some physicals involved but this is already long. Net net, and in summary, baked goods are delicate creatures, you need to create an air cushion around them.
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