No. Surface colour and safe internal cooking are different observations. An oven mode that browns strongly can produce an attractive outside while the centre remains inadequately cooked.
What the observation means
The food's size, starting condition, container and selected programme all affect the result. Grilling or a high surface-heat mode is particularly different from a complete roasting programme. A repair enquiry should describe both the browning and the failure to cook through, rather than reducing the problem to 'too hot' or 'too cold'.
A useful next step
Follow appropriate food cooking instructions and use a suitable food thermometer where recommended. Do not taste undercooked meat to assess the oven. Record the function, temperature and duration if a familiar preparation has changed, and avoid repeatedly increasing the setting as a substitute for investigating an unexplained result.
Manuals and supporting guidance
Model-specific instructions take priority. These references support the practical principles discussed here; they do not diagnose your appliance.