Burnt garlic bread in my air fryer, but the smell taught me something

Tbh I always see people raving about garlic bread in the air fryer, but mine came out black on top and raw in the middle last Tuesday. I was at my kitchen counter, set it to 400 for 8 minutes like the recipe said, and didn't check until the smoke alarm went off. I pulled it out, scraped the burnt bits, and the inside was still doughy. Now I do 350 for 5 minutes, flip, then 2 more minutes, and it works every time. Anyone else find the recommended temps are just too high for bread in these things?

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