Oven: convection, top heat or bottom heat: when to use what?

The standard of ovens nowadays contains air recirculation, as well as top and bottom heat functions. A lot of people still use only the combination of upper – and lower heat to medium Rail. But exactly when you use each of the settings of the oven, and for what?

The settings for top heat and bottom heat differ already by their mode of operation of the circulating air. Because when you worry about heating coils on the ceiling and in the floor of the oven to the required temperature. You know this, it quickly becomes clear why the middle of the Rail for this setting is ideal: Here the distance from the ceiling and the floor is about the same size. This means that Frying and cake in this area from both sides are evenly cooked through. This setting is extremely simple. You can use them for most of the common recipes, and thus achieve good results

Convection, using a fan, the air circulates in the oven evenly. As it is here, in the whole of the interior is the same warm, you can use convection multiple levels at the same time. In addition, lower temperatures are already sufficient, so you can set the Thermostat of the oven around 20 °C lower. This saves power and is easy on the wallet.

Convection ensures a crispy, evenly baked results

Due to the good air distribution you can. with circulating air, especially dry Pastries such as Pizza, bread or cookies baking Since, in this setting, the dishes, and a lot of moisture is removed, they will be crispy with the convection function. A tip: Turn off in addition to the recirculation of the separate bottom heat, this example, get Pizza, and vegetable cake with a wonderful crispy base the best offer on BestCheck.de

If it is not desired that the Pastries from drying out, it is better, on the upper and lower heat switch. This applies also for sensitive dishes such as sponge cake or Roast. Caution is also warranted in the case of small pastries such as Muffins. The constant air flow, these Treats can interfere with convection easily skewed.

Important: circulating air, is something other than hot air. You can recognize the different functions to the respective symbols: convection is characterized by a fan, hot air also has a circle on it. This symbolizes the extra heating coil located in the hot air to the fan. As a result, the heat is distributed more effectively and evenly than in a convection oven. This saves extra electricity and has a positive effect on the baked dishes.

The pros and cons of convection-at a glance


  • Economical: Due to lower temperatures and lower power consumption
  • Suitable for several sheets at the same time
  • No pre-heating necessary
  • Very even Cooking
  • Very good for crunchy bakery products and biscuits suitable
  • For wet cakes


  • Frying and baking were dry easily
  • Sensitive products don’t go properly or become brittle

The conversion of the required baking temperature of the upper and lower heat convection is also easy. Simply unplug from the specified temperature of 20°C and you can start.

Caution: in addition to the temperature, the baking time is reduced in air recirculation. Look, therefore, prefer 10 to 15 minutes if the pastry is ready.

Top and bottom heat: the classics

With the combination of the upper and lower heat – you can’t do much wrong. Since the air circulation is more gentle than in the case of a circulating air blower, is suitable for this mode of operation for delicate baking projects, such as cheese cake or Soufflé. In addition, by nature, dry tin can cake, such as sprinkles and butter, cake, pastries and white bread.

It is interesting to note that you can use the top heat as well as heat separated from each other. Top heat, for example, is ideal for adding to Roasts and casseroles with a gorgeous brown crust. The separate under heat, for example, when topping up your tan under of fruit cake. So he gets extra time to Cook without the top is brown.

The advantages and disadvantages of top and bottom heat at a glance


  • Can be used universally
  • Baked goods and meat will remain juicy
  • Variable use due to the separate connection of top heat and bottom heat


  • In General, preheat is necessary
  • Only a baking sheet usable
  • Higher power consumption due to higher temperatures

Conclusion: it’s worth It, in the selection of the operating modes of the oven look. Because convection has, as well as the upper and lower heat very clear advantages. If you use these functions in a clever, save you a lot of time and energy.