Does anyone have a guide lines for temp and times for baking cakes in convection ovens?

Not sure if all convectin ovens are the same... I found it best to reduce the temp by 25°F and noted that it generally took 25% off the baking time.

I miss my convection (well, when it worked properly!) It went into self destruct mode one day while I was making potato wedges. I heard a "klunk" and that was that. The oven door had locked itself, the oven shut off and the digital display went blank. There was nothing I could do! TWO DAYS later, while I was prepping some food for the BBQ, right out of the blue, the display came back on and the oven door unlocked. I finally got the wedges out!

Wierd. I called my stove Sybil for the remainder of it's stay in my kitchen.

Thanks for the info, and sorry about your oven

I'd love to hear more about baking cakes in a convection oven too. I've been too afraid to try it.

I used my convection oven for the 1st time with cakes last night. I have been too afraid to try it before now. I left it on 325 and prepared the mix plus extra egg and pudding as usual. I used the baking strips and flower nails, but they formed a crown on top anyway. Well the cakes were done in no time, and I was able to bake two large pans at once, but they did crack on the top. I usually push the crown down as soon as they come out of the oven, which I did with these as well, so I am anxious to see how they look when I torte them tonight.