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[quote=Anonymous][quote=Anonymous]OP here- thanks for all the replies- the oven came with our new home- I never would have picked out such an expensive one.  It's the kind with the red knobs- I don't see anything about how it would ask you how many racks you are using- maybe that's with a digital model? 
My friends who are both bakers also said to NOT use nonstick pans so I will be ordering some new sheet pans to try.  
I will also buy a thermometer to put in the oven.  
Hopefully I will figure it out soon! 
[/quote]
OP, I'm a serious baker. Nonstick pans, if they are the dark ones, you need to adjust your oven down by 25 degrees. Never bake cookies, cakes, etc. on convection. I know some may say that commercial ovens in bakeries may be convection, but you don't have a commercial bakery oven. I prefer the gold pans and always line with parchment. Get an oven thermometer, you may be running hot, and an oven thermometer will help you understand how off it may be. I suspect that it's a combo of using dark nonstick pans without parchment and convection setting. Also, bake on a centered rack, not too close to bottom or top. Do not put cookies in a cold oven as suggested earlier, the oven initially heats quickly to get up to temp and cookies will not bake properly. [/quote]

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