On May 17, 12:23*pm, KenK > wrote:
> 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

I have a fairly new regular oven/convection combo. The oven
instructions say to lower the temp by 25 degrees for the convection
feature, if the recipe is assuming a regular oven. Which I do.
Usually. Sometimes I have a better result if I lower it just by 10
degrees, I.e., 340 instead of 350 F. When I turn the oven on, the
default setting is 350 for regular baking, and 325 if I use the
convection feature.

N.