Reema, typically things baked in a convection oven brown more than those baked in a standard oven, so we'd need some more info to be able to help identify what's going on here. For example, are you doing a lot of no-knead, long rise breads, or sourdough? If so, you're not going to get good color because the yeast has eaten all of the sugars and there isn't much left for browning. For cakes, how high are your pans? Is the batter below the halfway mark when you fill them? If so, the high sides could be keeping the hot air from getting to the surface of the cake. Since there could be many factors at play here, we'd encourage you to give our free Baker's Hotline a call at 855-371-BAKE to chat directly with one of our experienced bakers. We'd love to help get you back to happy baking! Mollie@KAF

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