Theoretically convection ovens have no hot spots since they use fans to circulate the heat. This allows you to bake as many trays of pastry as the oven will hold without the uneven results of a conventional oven. Because of the circulating heat, a convection oven cooks and bakes faster than a conventional oven. I often will bake and roast at a temperature 50 degrees lower than what my recipes call for and will check on them several times during the cooking period. If you are not sure, use your oven without the convection option to see the end results using the time and temperatures in the recipe. The next time you make the recipe try the convection and note the time and temperature adjustments necessary to achieve the same results.