Fan oven temperature conversion and biology/chemistry
I think that the feature that you would use to identify the ones that might require the same or higher temperature in fan assisted ovens is removal of water. 

In the case of a fan oven, the water is more efficiently removed from the food surface by elimination/reduction of the boundary layer through circulation of air in the enclosed space. The boundary layer is a diffusion rate-limiting layer of still air that limits diffusion away from any surface (e.g. Washed clothes dry faster on a windy day than on a still one when hung outside). In conventional ovens, the boundary layer is larger as the air is largely still and the environment is isothermal.

In most recipes the cooking involves removal of water from the items being cooked, however the Maillard reaction and sterilization of (dry) glassware both rely on heat alone.