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I separated this question from the original as there were no answers.

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Yes, you can. In professional kitchens, virtually all ovens are convection, and they work just fine. You may need to reduce the heat about 25 degrees.

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I lower by 25 degrees (F) with all recipes when I convert to convection. Should I not do it with some? – justkt Sep 1 '10 at 18:41
Thanks (cannot be said in less than 15chars) – BaffledCook Sep 1 '10 at 19:57
@justkt, you'll need to use your judgement. When roasting a chicken breast, probably no problems without reducing temperature. With something more finicky, you will need to reduce. – daniel Mar 5 '11 at 4:42
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My Kitchenaid combination oven has a soufflé setting!

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Have you made a soufflé in it? Manufacturers write all sorts of things on their products; it doesn't always mean that they're well-suited to the task. – Jefromi♦ Mar 14 at 4:04

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