Hey oh
I was simply taught that you simply lower your cook temp 25 deg F. I think that the cook times are also reduced, but I am not sure. Oh, well, as Chef always said, "Its ready when its done". I have seen a lot of "on air" chefs do the more delicate things like soufles with the convection fan set off, and with the fan off then it is no different than a regular oven.
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