Any hints for those of us with darned newfangled ovens -- the sort that use pseudo-convection and admonish us to decrease heat by 25°F for regular baking use?

I tried 300°F, but after 4 hours it's looking lovely but only at the stage it sounds like one should expect after about the first hour (lightly color-changed, a bit more fluffy), but raising the temp to 310°F hit melting point where the sugar was touching the glass pan.

Thanks so much! Looking forward to trying again, and to using this batch for some of the great 'failed batch; suggestions made elsewhere in the comments.

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