The Convection Oven 25-Degree Rule, Explained
Reduce a conventional recipe temperature by about 25F on convection. Some ovens apply this automatically; manual modes do not.
The widely used convection conversion is to reduce a conventional-oven recipe's stated temperature by about 25°F (and sometimes shorten cook time by up to 30%) when using convection, because the moving air of a convection fan transfers heat to food faster than the still air of a standard oven. Some ovens with dedicated convection presets apply this adjustment automatically; manual or custom-temperature modes require the user to do the 25°F subtraction themselves.