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


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
  • @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

My Kitchenaid combination oven has a soufflé setting!

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  • 3
    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. – Cascabel Mar 14 '13 at 4:04

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