[stephsherman323]

I recently bought a house with a convection oven. Does anyone have a tried and true conversion formula? I'd like to use it, but I just can't see ruining anything that I can cook perfectly well in a regular oven.

[Suzanne]

Congratulations on the new house!

I wish I could answer your question, but I can't. But I'll bet there are others here who can. And there are probably bakers here who can, too, so I've put your question on the Baking Questions board in the Pastries and Baking part of the forum. Look here for it!

[KeeperOfTheGood]

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.