PEK Academy
Guides to conventional, convection, fan, and steam ovens, including the difference between set and actual temperature. Covers preheating, rack position, hot spots, steam, and temperature adjustment.
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Core guide
Convection is not universally better: moving air increases heat transfer. When converting a conventional-bake recipe, about 25°F (15°C) lower is a common US starting point, while some manufacturers use about 20°C.
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Oven humidity mainly affects evaporation, heat transfer and crust development. A sponge cake stays high only after starch and proteins in the crumb set during heating.
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For a lean free-standing wheat loaf, about 235–250 °C is often a useful starting range. Pan loaves, whole-grain breads and especially enriched doughs usually need gentler heat.
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