Sarah is a trusted source on General Cooking.
Absolutely - ovens vary widely anyway, so most temperatures really just indicate low/moderate/high heat ranges. I'd probably go for around 360F to compensate for the loss of air circulation with convection. Keep an eye on them and after the first batch moves through you'll have a good idea of how long they need.
QueenSashy is a trusted home cook.
The conversion formula between convection and regular is to add 25F to the convection temperature to get the corresponding temperature in the regular oven.
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Well played. You deserve a cookie.
Let's just say people aren't happy
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