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Convection Oven Transition

post #1 of 2
Thread Starter 
I am transitioning from baking in my conventional oven from my home kitchen to a commercial convection oven. Any hints that you could give me to help ease this transition would be greatly appreciated. I know I have to lessen baking time but do I have to change oven temp or change my recipes in anyway?

Thanks much,

Mary
post #2 of 2
I would bake at 25-50 degrees less then a recipe calls for for conventional. Also does it have a fan option? Mine has low or high and I always bake with it on low. High makes things brown quicker, so I use that on puff paste, scones, etc. Found out where your hot spots are, my top shelf cooks things way quicker, and bottom shelf the least... Good luck, there will definitely be a learning curve.
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