Thanks for the advice. We are trying to cook 1/2 sheet cakes with the fan
speed on low. Should the fan speed by on high, perhaps, or would that make
the problem worse? Also, we have lowered the temperature quite a bit, and
we're up to about an hour cooking time.

> wrote in message
oups.com...
> Convection ovens are fine when it comes to roasting but they are
> terrible when it comes to baking, especially anything that has to rise
> such as a cake. They simply cause the crust to form too fast before
> the batter has been given sufficient time to rise. You need to bake
> everything 50 degrees cooler than what you would normally bake it at.
> Even when you do that the results aren't as good as a regular oven.
>