- Joined Jul 14, 2016
Hello... I am having trouble finding a good conversion method for taking regular baking recipes and re-creating them at work in the commercial convection oven. I have read in several places to just adjust the temp down by 25 degrees. This seems to work with items with longer bake times, such as sweet breads. Not so much with things I can't check on repeatedly...like the eclairs I way over baked this afternoon. Is there a formula I should be going by?