"BakingHubby" > wrote in message
news:d6TOd.84004$Tf5.78809@lakeread03...
> My bakery is trying to transition from a conventional oven to a gas
> commercial convection oven.
>
> Our cakes are all coming out overcooked on the outside with an undercooked
> inside.
>
> The ovens are used and have not been calibrated. We don't know if they
are
> working correctly. Cookies seem to come out fine using the ovens, but all
> of our cakes have come out wrong.
>
> We have been forced to use our conventional oven for now, but because of
our
> volume, it's very hard to do so.
>
> Any hints would be appreciated.
>

Lower the temperature by 25F. It sounds like the oven is too hot.