I'm in the process of opening up a cupcake shop. I went to pastry school, my recipes are amazing when baked in a convectional oven. However, I had to get a convection oven for my space due to limited funds and because the ovens had to be of commercial standard. I use a moffat e32d5 electric convection oven with a fan. There's no way of turning that off. I lowered the temperature to 325F for convection use, but the cupcakes were coming out dry, dark, and lopsided. I...