keep your fan speed on low and good luck. I also work with both types
of ovens, for genoise, I would never use a convection oven. If you are
baking something that is more forgiving, like a bundt cake, then you
can get away with a convection. But really, cakes are better done in a
conventional oven. I normally use my convection for breads, cookies,
pies, pastries, meringues. Other than those, it's a conventional oven.