Croissant Over Browning

so my only issue is uneven and over browning. Currently I'm baking my croissants in a fan oven which is heated by a rear element. Everything closer to the element is naturally darker is there a way I can counter this without opening and rotating the oven. I've also wondered whether the black interior of the oven effects the browning evenness and whether this could be countered with the use of foil? any suggestions are welcome thanks.