So cooking in a convection oven means you'll have to convert. This is a fairly simple matter of either lowering the temperature or shortening the cooking time (or a bit of both). The simplest method is to set the oven 25 to 50 degrees lower than the recipe says. So if it says 400 F, you go with 375 or 350 F.

For breads, cakes, and other desserts, the rule of thumb for convection oven conversion is to reduce the temperature by 25°F and keep the time constant. For example, if a conventional oven recipe calls for the bread to be baked at 325°F for 1 hour, then in a convection oven you should cook it at 300°F for 1 hour.

The general rule of thumb when calculating convection temperature is to reduce the heat setting used for a conventional oven by 25 degrees. The reverse holds true when using convection to conventional oven conversions. Increase the heat temperature setting by 25 degrees.

If you are preparing cakes, bread, or any other dessert, the main rule for conversion regular oven to convection is temperature reduction by 25 degrees Fahrenheit. You have to make sure that the convection oven times remain constant.

Here’s the formula when converting degrees Fahrenheit to degrees Celsius. First, simply subtract 32 from the Fahrenheit temperature. Then, multiply the answer by 5 and finally divide it by 9. For instance, if the recipe requires an 80 degrees F oven temperature and you need to convert it to Celsius, follow the formula conscientiously.