It takes less time, so you have to account for that. Convection circulates the warm air in the oven, so things cook faster. There are charts online and should be a guide that came with your oven.
If the temperature is reduced from 350 to 325 degrees, will the cake cook in the same amount of time? Also, how do the three heating elements work together in convection mode?
I had heard that when cooking with convection to adjust the temperature downward 25ā°. You should keep an eye on it and test in Ā¾ of the time. I don't know how the elements work together.
