Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
A Fresh Way to Pop the Question
Indonesian Fried Rice
16 of Our Coziest Dinners
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.