Bread-Bakers v100.n021.14

I'm quite new to this group and I have yet to read about anyone baking in a 
convection oven. For the past five years I have been using a portable 
Farberware convection/broil oven to bake most of my bread, scones, 
biscuits, etc. with outstanding results.The main differences between this 
oven and a conventional one is that no pre-heat is required and the 
temperature setting used is 75F lower. Just thought I'd throw this 
information out to whoever might be interested.