My more than 25-year-old GE toaster oven developed a problem (the shell became
live, as my wife found out the hard way!) and I decided it had had a long and
glorious life and didn't need to be repaired. It was replaced with a
Cuisinart bake/convection bake/broil unit, which seems to be a fine product in
the 10 days I've had it. I haven't used the main oven in that time - the
Cuisinart has handled everything I needed.

I don't yet understand when I want to use convection vs. regular baking, and
the manual isn't much help. I've used convection for everything so far,
reducing the temp by 25 degrees as seems to be the general rule of thumb. So
far the only thing that didn't come out well was a package of crescent rolls -
the bottoms were somewhat browner than the tops and some of the
more-protruding portions of each roll browned more than the more-recessed
portions. Everything else has been fine.

Can anyone share some words of wisdom about choosing convection vs. normal?
Thanks!

Art