Recipes never indicate whether the temps are for Radiant heat or Convection so I was wondering if there was a standard. If so, and you wanted to change, then it's easy. But which setting do they normally indicate for?
Gary
Conventional oven, NOT convection unless otherwise stated. Radiant ovens are the norm in the US.
UNLESS you are USING a convection oven recipe book....all recipes are geared for a still oven.
You will have to play with time and temp to convert. Each oven will vary....just like your still oven will. Start out with 25% less of everything and check. Soon, you will be able to convert without thinking about it.
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