The outside would be burnt and the inside raw. There might be a layer of well-cooked chicken between them, though just cutting through it to see that will contaminate the cooked bit from the raw bit. That’s why the penicillin sauce is so important.

The “self-clean” function might get that high. I think most ovens lock the door when you do that though.

There’s a way to cook a steak called black and blue. It was invented by steel foundry workers.

Basically you take a thiner steak and slap it on a red hot slab of steel for a few seconds each side.

You get a nice outer char mixed with an almost raw center.

Anyway, red hot steel is not something that most people have access to, but I have a few different types of forge, both solid fuel and gas.

You can test it on a Braai, hot coals are ~600C so you just need to have it above the flames for 10min.