For those that cook with convection ovens (I hope that's the right name)
I rent a commercial kitchen so those ovens are the one's I'm referring to

I was given a test run in the kitchen & I use it to bake a 6" 3"tall cake It baked perfectly. So for the two times after that I have been having a little problem. The cake seems to take for ever to bake (in my mind I would think it would take less time to cook there than at home)
& I need advice

I have the fan on low I've tried 325 & 350 same result. Can you give me some hints on how you use the ovens.
I haven't felt this unsure about baking since I was a child

Thank you very much for your help

Is there anyone that can help?

I hate to keep asking but I really need help on this. Please somebody anybody ???

The general rule of thumb is 25% less heat (% not degrees) and 25% less time.

But if you're really baking 3" deep cakes, beats me. I don't do that, because I don't like the way they bake.

Thank you when you say less heat (not degrees) what does that mean? Is there another setting that I need to change

Thank you when you say less heat (not degrees) what does that mean? Is there another setting that I need to change