Convection oven help?

[dlk]

1. I have a convection oven

What has worked for me is reducing the recipe temperature by 25 degrees and the cooking time around 25% to 30%. With some baked goods, I’ve found they need to bake slightly longer, with reducing the baking time around 10% or not at all.

I recently baked some pumpkin bread that took a little longer to bake. It depends on the depth of the pan. Convection baking has better results with shallower pans. I’ve found the deeper pans, such as loaf pans, are a little trickier.

Hope this helps.