Just got (beginning of the month) a range with a convection oven. (although can't use it until the 5th of April when the fan will be replaced) Never had one before, and we do a variety of baking, from main dishes to pies and cakes. If I were to use the convection feature for, say, an apple or key lime pie, should I check early to see if it is done? Is there a rule of thumb, do things cook more quickly in the convection oven or are the times the same for most things?