Terry Coombs wrote in rec.food.cooking:

>
> So at 4:40 this afternoon I put a chicken (whole ~ 5 lbs ) in the
> oven at 350° in my heavy aluminum roasting pan . Everything is cool
> and going well until ... I put the scalloped potatoes in at 5:25 . 20
> minutes into the cook time (60 min) they're already browned on top .
> Not supposed to happen - I did use a 9x9x2 pan instead of the 1 qt
> casserole called for . Mostly because I mistakenly sliced too many
> potatoes . Full recipe instead of half , but we like leftovers . I
> covered it loosely with foil , but am wondering which had more effect
> on this result - the different pan or the convection vs conventional
> bake mode ?
>
> Will let you know after dinner how they turned out .d;-{)>
>
> --
>
> Snag

Interesting and I have no experience in convection to know why.

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