I finally stopped trusting my oven's built-in thermometer

Last week I pulled a batch of croissants 10 minutes early because the display said 375F, but they came out pale and doughy. I grabbed a cheap oven thermometer from the grocery store for $8 and it read 340F. Checked it against a second one and both agreed, so my oven is running 35 degrees cold. Since then I've been using the standalone thermometer for every bake and everything comes out right. Has anyone else had a huge gap like that, or is mine just a lemon?

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