Temperature difference for baking with convection?
We recently bought a new range - induction with conventional or convection oven. I have really enjoyed using the convection for bake goods - muffins, cookies, biscuits,etc but I am having a little trouble adjusting cooking time or temp for things like casseroles, baked beans, macroni and cheese,etc. Seems like things aren't done when they should be. Does it take longer, should I adjuct it time wise or temperature wise? My baked beans would normally be in the oven for about an hour at 350 - on convection, they were still soupy at an hour and the bacon strips on top (I know bad me) were nto browned at all.
Are there any guidelines for making the switch?