# when to choose top/bottom heat vs rear

**URL:** <https://community.anovaculinary.com/t/when-to-choose-top-bottom-heat-vs-rear/31255>\
**Category:** Anova Precision® Oven\
**Created:** [October 25, 2022, 7:09pm UTC](https://community.anovaculinary.com/t/when-to-choose-top-bottom-heat-vs-rear/31255 "2022-10-25T19:09:11Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![akw](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@akw](https://community.anovaculinary.com/u/akw)\
**Post date:** [October 25, 2022, 7:09pm UTC](https://community.anovaculinary.com/t/when-to-choose-top-bottom-heat-vs-rear/31255/1 "2022-10-25T19:09:11Z")

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Hi all! When adapting recipes from a traditional oven should I stick to top only heating? When would you use top/bottom vs rear heat? Currently will be baking cookies, but asking for general usage.

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**Author:** ![DMG](https://avatars.discourse-cdn.com/v4/letter/d/5e9695/32.png) [@DMG](https://community.anovaculinary.com/u/DMG)\
**Post date:** [October 26, 2022, 6:28pm UTC](https://community.anovaculinary.com/t/when-to-choose-top-bottom-heat-vs-rear/31255/2 "2022-10-26T18:28:20Z")

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I use top/bottom for all bread, bagels, and cookies… I use rear for croissants and fries. The manual suggests using top/bottom for traditional recipes.