Hello, Rune. I will try to answer as many of your questions as a I can. I loved the flying cheese story :-) Conventional ovens do a perfectly fine job of baking just about everything; they just take a little longer. For a cake, I would not use a convection oven if I had a choice. Muffins, depending on how liquid the batter is, can do fine in convection, but the temperature should be dropped a bit. There is a LOT of metal surrounding muffin batter, so they tend to go quickly in a hot oven. In general I bake almost everything with the rack set at or just below the center of the oven, so whatever I am baking is equidistant from every oven surface. In your country, where the ovens are so much smaller, this can be even more critical. I put pies a little lower, to give them more heat on the bottom and avoid a soggy crust. For your Betty Crocker cake, cake strips would help you avoid the volcano. That happens when the sides of the cake are set before the center can heat through. If you don't have cake strips, I recommend placing your layers inside a slightly larger pan, and putting 1 to 2 centimeters of water in the larger pan. This will slow down the heat transfer and give you a more even layer. Almost forgot: whole grain breads are fine in convection; the quicker heat gives breads a nice oven spring, and the bread will likely be a little higher. I hope this helps. Susan

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