I have both convection and conventional oven settings but never use anything but the convection. I never had the problem show in the photos above. My oven is a GE. Does the brand make a difference. I just baked red velvet cupcakes and they came out perfect. I am a bread baker and my breads also do well in the convection. I generally bake 25°F lower than the recipe calls for and is generally suggested for convection ovens.

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