Bagels are not baking in the center or the bottom
For 7 months I've been baking boiled bagels at a hoagie shop in their basement. Gas Convection oven. Boiled and then baked for 27-30 mins at 375. Admittedly, their oven was a little wonky and sometimes the temperature was under 375 and sometimes over. However, I always had consistently beautifully baked bagels with nice crisp bottoms.
Now I've just started baking on someone elses gas convection oven, 375, same process, but while the tops are getting nice and baked, the bottoms are still lightly colored and soft, and the middles are slightly raw. I'm having to bake so many extra minutes that the bagels are getting hard just to get them fully baked.
Any tips? Should I be reducing the temperature here? I have no other sense of what could be causing such a drastically different bake.
All my best and cheers,