When converting recipes from conventional to convection, use the temperature and time from the original recipe as a guideline, checking for doneness after three-quarters of the baking time has elapsed. Or, the original baking temperature may be reduced by 25 degrees F in general.
A convection oven circulates hot air with a fan. Unlike conventional radiant (also called thermal) ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blowing onto food, as opposed to merely surrounding it, the food tends to cook more quickly.
