I find myself leery of recipes that have baking windows of more that 5-10 minutes. If a recipe suggests baking for 60-70 minutes, I often times divide the window in half and check the baked good at that point. Usually my results are perfect. 15 minutes is a large window, even taking into consideration of pan color, so would I be safe checking my cake at 57.30? I have a GE Profile Oven, Gas Convection and Gas Cooktop, The Convection is not as efficient nor as accurate as my electric Sharp Carousel Microwave/Convection Oven. Consequently, for most baking I use the normal bake mode and never have any problems. I'd like to make this tomorrow 1/29/17 and present it as a thank you gift on 1/30/17. Your thoughts would be appreciated. I consider myself an advanced baker, and am blessed to have had only a few failures. Attention to detail, accurate measurements and questioning the author of a particular recipe for specific advice are rules I always follow. Your input would be highly appreciated. Thank You .....Mark

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