Instead of trying to convert I would look at it the other way...
What's a good profile for roasting coffee?
For a starting point on most anything.
1: Aim to hit first crack at 10-12 minutes
2: Then take a lot of applied heat out so you are only applying a small positive amount of heat (ie: 3-5 degrees centigrade a minute).
3: Take notes of home many minutes at that reduced heat it takes to get to where you want to be.
Second crack would probably be at 15-18 minutes and you will want to stop most coffees just prior to second crack.
Easiest way to know where that is on your setup is to have a repeatable process and then roast too far (once) and take notes of where the key points were (first crack, second crack, dark, too dark, oily... try and stop before bean ignition and have a plan of how to deal with it in case you get it wrong!). You can even pull a couple of spoon-fulls of coffee out at those key points to taste later.
Keep it simple, take lots of notes and you will have great information on how to roast best on your setup.