Convection oven help?

I have a convention oven that’s relatively new. I’m really struggling with it. I follow recommendations about reducing cook time and learned that I can’t cover stuff if I want it to cook properly. But, now holiday baking is here and I’m so confused. My bread pudding, started it at half the time and kept an eye on it - hard as a rock on the outside and wet in the center with the backside darker than the front. I set a timer now to rotate cornbread, etc., so both sides of the top cook evenly, but still almost always have a soggy center.

Now a favorite-cranberry orange loaf - first attempt in bread pan, terrible. Brown on the outside and literally watery and wobbly inside. I went to take it out and it wiggles like jello.

Chicken breasts, steak fries, frozen pizzas, all cook up just fine. It’s just baked goods. 🤷🏻?♀️

Advice, before I go get another damn oven?