My oven can be either convection or not, but I soon concluded that it had to be always used as a convection due to poor results from using it without the fan. In non-convection mode oven temperature was erratic and baking took much longer, with uneven baking. My theory has been that the wide fan opening, with no fan blowing, allowed for heat escape from that area of the oven. I have no idea if this is true. But I just use convection now for everything. Baking technique, however, is the same as for a non-convection oven: one cookie sheet at a time, and rotation of cookies, cakes, and muffins half-way through, for even browning and rise. The results are good, but the big supposed advantage of convection is not so readily apparent. Since it can be hard to find a gas oven without convection, I am accepting of the convection-only strategy.

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