The general rule of thumb for converting a recipe from a conventional oven to a convection oven is to either use the same temperature and bake for 75% of the stated time (i.e. if a recipe says to bake for 20 minutes, bake for only 15 if using a convection oven), or you can reduce the oven temperature by 25 degrees F and bake for the same time or use a combination of reduced time and temperature.
You can check out this Convection Oven Temperature Conversion Calculator online and if you open the oven door as little as possible during baking, this will also help.
You can test how hot (or cool) your oven is with an oven thermometer. I swear by this bit of kit and it can make such a difference to your bakes to know your oven is properly calibrated to the temperature suggested in the recipe.
Make sure the oven is hot and if it’s an electric oven then heat for longer.
Always bake in the middle of the oven.
|275 degrees F||140 degrees C||1||Very Cool or Very Slow|
|300 degrees F||150 degrees C||2||Cool or Slow|
|325 degrees F||165 degrees C||3||Warm|
|350 degrees F||177 degrees C||4||Moderate|
|375 degrees F||190 degrees C||5||Moderate|
|400 degrees F||200 degrees C||6||Moderately Hot|
|425 degrees F||220 degrees C||7||Hot|
|450 degrees F||230 degrees C||8||Hot|
|475 degrees F||245 degrees C||9||Hot|
|500 degrees F||260 degrees C||10||Very Hot|