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Hmm. So does this electric oven not have a stove top burner? In my opinion, liver should be cooked like a steak: over high-ish heat and breifly so that the interior stays quite pink (medium-rare to medium at most). If you overcook liver, it gets dry and get a really terrible crumbly/chalky texture.
If you don't have a stove top burner, I guess I would recommend using the broiler in the oven and putting the liver on a baking sheet pretty close to the broiler so you can sear it. Whatever you do, don't overcook it. I would not use the microwave. I think I would sooner eat it raw.
I wrapped it in foil with a little olive oil and broiled at 450F for 30 minutes. It was well cooked and tender.
Well, I'm glad it turned out good. I would think it would be severely overcooked by that time and temp, but hey, if you like it, Grok on (but definitely try cooking it more rare next time just for comparison).