Hi, Susan! I have a convection as well, and love how it bakes. No more turning pans, burned edges/bottoms, underdone middles...great!
I just lower the baking temp by 25 degrees, and set my timer for the least amount of time recommended in the recipe. It may take longer but I'd rather check it and have to leave it in for a few more minutes.
My oven also has a convection converter. So, I can set the time/temp for what the recipe says, and it will automatically convert the time/temp to convection. Not sure if yours has this feature, but I've found that it works well.
Generally, I find that all I have to do is lower the temp. I usually bake my cakes at 325, so I set my oven for 300 degrees. Perfect! HTH!