My regular oven I cook (only wasc variations) 300 for 25-30 minutes, then 325 for 25-30 minutes. I don't use bake even strips or anything. I am starting in a commercial kitchen, and the owner asked if I could use the convection. I said I'm sure, but any advise on approximate temp and times? I know all ovens are different, and I will have to play around with it, but where to start will help! Thanks so much in advance!!