First off, you should get a good candy thermometer if you don't have one, and accurately, monitor the temps you use. Some ovens are accurate, some are off 50F or more. Since you haven't tried it before in an oven, I suggest start at either 300 or 325F for 2 hours. Then, submit it VERY GENTLY to the "brass rod" test; it will probably be too hard still. Press too hard and it will chip out. If it doesn't flex readily, then set the oven up 25 degrees more and try again. Do this until you get to the point it'll pass the test. You can't temper too much this way, but if you oversoften by chasing it too quickly, you'll have to re-harden and start over.
After you've crept up on it once, you'll be able to have a better idea of where to start next time.
Good luck.