I have a combination MW/convection oven. I had thought the 'convection' was
mostly to differentiate it from the MW oven part. While Googling today I
discovered that a convection oven is different than a regular oven. It's
hotter so temps should be reduced or shorter cooking times used with
recipes calling for baking in an assumed 'normal' oven.

I'll try that next time I bake something.

Comments?

TIA


--
"Where there's smoke there's toast!" Anon