changing cooking time and temperature

Hi all,

I have a new Italian convection twin-fan assisted oven with steam function. Very nice, very even bake but oh so f-a-s-t!

Problem is: If I follow recipes times and temperatures to the letter, my breads,pastries and cakes are overbaked and the recommended bake time is not yet up.

Question is:

Is it better to:

1. Retain the advised baking temperature and reduce the bake time?  Or,

2. Retain the advised bake time but reduce the temp by approx 10-15%?

3. Or a combo of both?

Any advice or previous experience of this?

Thanks