Hi Susan, in general, things will bake hotter and faster so you'll want to always lower the oven temperature by 25°F and check things a few minutes early. Several pans shouldn't be a problem. The need to rotate pans for an even bake varies from oven to oven so try a test with something light like sugar cookies so you can easily see where they're browning and whether or not the back is baking hotter than the front. It'll just take some experimentation to figure it out. As for breads, bake them covered if possible so the steam can be trapped. Dutch ovens are perfect. Rolls will be OK. Annabelle@KAF

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