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Review of the built-in model of the Haier HOQ-F6CASGB electronic oven

28.01.2024 10:55

In our current review, we are pleased to talk about our impressions and results of practical tests of the Haier HOQ-F6CASGB multifunctional built-in oven. This capacious model has a power of 3480 W and, according to the description, is an almost ideal oven.

This model offers a wide range of heating modes, including standard and specialized programs such as steam cooking, bread baking and sous vide. In addition, the oven is equipped with a temperature probe and automatic programs with preset parameters for roasting meat and poultry.


Typeelectric built-in oven
Country of OriginChina
Guarantee12 months
Life time *7 years
Energy consumption3480 W, class A++
Heating temperature30—250 °C
Volume72 l
Case colorblack
Housing materialmetal, glass
Inner coatingenamel
Door typefolding, removable
Number of glasses3
Controltouch panel, electronic rotary switch with push function and display
Number of operating modes14
Number of auto programs10 + Bread (auto)
Cleaning typecatalytic + aqua
Oven guides2 pairs, metal, removable, telescopic
Accessories includedmetal grid, 2 baking trays of different depths
Functionsconvection, grill, defrosting, proofing, bread baking, sous vide, manual and automatic steam, convection oven, timer, control panel lock
Weight without packaging38 kg
Dimensions without packaging (H×W×D)595×597×565 mm

* Contrary to popular belief, this is not the time limit after which the device will necessarily break down. However, after this period, the manufacturer ceases to bear any responsibility for its performance and has the right to refuse to repair it, even for a fee.


The built-in oven arrived to us for testing in a box made of durable cardboard. On the edges of the packaging there are: the company logo, shipping badges and stickers with the name of the model, its technical characteristics and information about the manufacturer.

Haier HOQ-F6CASGB kit:

  • oven with installed side guides
  • two pairs of telescopic guides
  • lattice
  • two baking trays of different depths
  • instructions, warranty card and energy efficiency sticker

At first sight

The Haier HOQ-F6CASGB built-in oven is available in black and white. The model we received for testing belongs to the first option.

The exterior of the modern built-in oven has a minimalist design and is equipped with a glossy glass facade. The viewing window is transparent, the touch buttons are highlighted in white, and certain areas of the control panel are highlighted in a dark gray shade. The display has a muted mirror finish.

The black matte handle is beveled at the edges, which adds elegance to the strict appearance of the device.

The triple-glazed door is removable, as are the two internal panes. It opens and closes smoothly and stays open well. The fit to the body is tight, without cracks or play.

The working chamber with a volume of 72 liters is covered with enamel. On the back wall there is a catalytic panel with porous, grease-absorbing enamel, secured with four screws. This element helps break down fatty deposits and carbon deposits when heated. Behind the panel there is a convection fan and a heating element. The side walls are equipped with removable metal guides, providing 6 levels of adjustment.

At the top left is a connector for installing the supplied temperature probe, closed with a rubber cap.

The temperature probe itself looks like this.

The oven is equipped with two pairs of removable telescopic guides, which can be fixed on 2 levels.

At the top of the chamber there is a heating element as usual. There, at the top, closer to the door, there is a 25 W halogen light bulb.

At the bottom of the chamber, in the middle, there is a built-in steam generator in the form of a round metal tank with a ceramic coating. The element has separate heating.

The 200 ml container is closed with a metal lid with slots.

On the outer side walls of the oven there are stampings and handles in the form of recesses with plastic inserts for ease of carrying.

On the back wall at the bottom there are small slots for ventilation, at the top there is a place for attaching a cable without a plug.

The Haier HOQ-F6CASGB comes with a wire rack and two enamel baking trays of different depths. The shape and materials of the accessories are standard.

The materials used in the manufacture of the body, all removable elements and accessories look high quality, the assembly of the oven is neat, we did not find any defects during a visual inspection


The instructions for the oven are presented in the form of a 70-page brochure in two languages: Russian and Kazakh. The document contains illustrated information about the structure of the oven, about the installation and proper use of all its removable elements, about controls, about all operating modes, as well as about safety precautions and care rules.

The instructions are written consistently, in simple language and in great detail. There are no questions left after reading the document, which is especially valuable when working with a multifunctional device, the management of which, at first glance, seems confusing and complex.


The control panel of Haier HOQ-F6CASGB consists of a display, touch buttons around it and a round rotary push-button switch (knob) in the middle.

The knob plays a key role in setting operating modes, setting time and temperature, and confirming selected parameters.

The buttons around the display perform the following functions:

  1. Turn on and off the lighting in the chamber.
  2. Start manual steam supply for 50 seconds (not available in all modes).
  3. Establishing a Shabbat regime designed to comply with religious requirements. In this mode, the display with indicators does not light up, the buttons, with the exception of power and backlight, are inactive. The sound signals are disabled, and only the Baking function (heating top + bottom) is available.
  4. Setting the timer and/or temperature.
  5. Panel lock.
  6. Selecting an automatic program.
  7. Start and pause the cooking process.
  8. Turning the oven on and off.

When you turn on the oven, operating mode icons appear on the left and right of the display, which can be switched using the round knob.

There are 8 operating modes, shown on the left:

  1. Baking: Traditional mode with simultaneous heating from the upper and lower heating elements.
  2. Forced convection: The rear heating element and convection fan are activated.
  3. Air fryer: Intense heat provided by top heating elements and fan.
  4. Grill: The top internal and external heating elements operate. The range is divided into 11 levels.
  5. Convection baking: The top and bottom heating elements are active and the fan ensures even baking.
  6. Drying: Rear heating element and fan activated, with a maximum temperature of 200°C.
  7. Classic baking: Heat comes from the lower heating element, no fan is used.
  8. Steam Baking: The convection fan distributes the heat and the water in the steam generator generates steam.

The time setting range varies from 1 minute to 23 hours 59 minutes in 1 minute increments. The temperature setting varies from 30 to 250°C, with the exception of Drying and Classic Baking (there is a maximum of 200°C and 220°C, respectively), as well as Steam Baking — from 120 to 250°C.

The temperature probe can be installed in all modes except Drying. Manual steam supply is active in the following modes: Baking, Forced convection, Convection baking and Classic baking.

When you press the «A» button in the lower right corner of the panel, the indicator block on the right side is activated, providing access to the following modes:

  1. Proofing the dough: The oven operates at 35°C. 200 ml of water is added to the steam generator and a timer is set if necessary. The temperature cannot be changed.
  2. Defrosting: Performed at 40°C with timer or countdown.
  3. Cooking in a vacuum (sous vide): Heating range from 60 to 90°C in 1°C increments. Timer — optional.
  4. Pizza: Heating range from 160 to 250°C in 1°C increments. Timer — optional.
  5. Bread Baking: A process involving proofing and baking the dough. Two options: for bread or savory/butter rolls. The steam generator is filled with water. Time and temperature are unchanged.
  6. Air fryer: Temperature setting range from 160 to 220°C in 1°C increments. Timer — optional.
  7. Recipes: 10 automatic programs with preset settings, without the ability to adjust values.
  8. Aqua cleaning: Cleaning the working chamber with steam.

The set of automatic modes for baking various types of meat and poultry has 10 levels with sub-items depending on the desired degree of roasting. The settings are based on a food weight of 450 g. For large portions, it is recommended to use the core temperature probe, which ensures continuous cooking until done.

During heating, the display alternates between the current and set temperatures. When the specified number is reached, a melody is played as a sound signal. Basically, the soundtrack is represented by a soft electronic trill, which is not a standard squeak. Although the sound cannot be turned off, the volume and nature of the signals are generally not irritating.


Before use, we preheated the oven following the instructions in the instructions, maintaining the maximum temperature in various modes for 60 minutes. The first switch-on was not accompanied by the appearance of smoke or unusual odor. After the camera had cooled down, we cleaned it with a damp cloth and a mild detergent.

During the entire period of operation, we did not encounter any difficulties. Despite the extensive functionality, operating the oven turned out to be logical and intuitive. All stages of cooking, including preparation for heating and the cooking process, are shown on the display. The accuracy of measuring the actual temperature inside the chamber compared to the set one is close to ideal, and the included temperature probe also shows the corresponding values. Comparative measurements were carried out using a proven external temperature probe. It is especially worth noting the convenience of automatically turning off the heating when the set temperature of the core probe is reached, which is not always typical for ovens with core probes.

The evenness of heat across the surface of the pan was also rated highly—we didn't notice any burnt or undercooked areas in our dishes. During prolonged use at high temperatures, the oven body remains fairly cool. The noise during operation is minimal, sometimes so unnoticeable that you can forget that the oven is on, especially when the lighting inside the chamber is turned off. However, the inability to turn off beeps remains a drawback.

Regarding the function of proving dough and baking with the addition of steam: the process is user-friendly and intuitive. In manual mode, adding steam is just a matter of pressing the button at the right moment, while in auto mode, the oven does it on its own. The functionality turned out to be not only convenient, but also effective. The volume of 200 ml of water was sufficient, and additional addition of water during the cooking process was not required.


To prevent dirt from sticking to the oven chamber, it is recommended to clean the enamel after each use. This process can be done using a damp cloth or soft sponge along with a neutral detergent. Other components of the appliance should be cleaned in the same way: the removable door, side racks, guides, trays and rack. However, the use of steel wool and abrasive detergents should be avoided, as they can damage the surfaces.

In addition to manual cleaning, you can use the «Aqua Cleaning» function. In this mode, the chamber walls are exposed to steam for 20 minutes. Upon completion of the procedure and after the camera has cooled, it is recommended to wipe it with a cloth or sponge to remove any remaining deposits.

Our measurements

It takes 11 minutes 20 seconds for a cold oven to heat up to 180 °C, with an energy consumption of 0.486 kWh.

The maximum energy consumption is noted in the automatic bread baking mode and is 3059 W. For 1.5 hours of operation in this mode, the oven consumed 1.003 kWh.

The maximum consumption in top and bottom heating mode with convection at a temperature of 190 °C reached 2750 W. For 1 hour of operation in this mode, energy consumption was 1.705 kWh.

In the Vacuum Cooking mode at 62 °C, the oven consumed 0.538 kWh during 3 hours of operation.

Measurements of grill power levels yielded the following results:

Hi250—255 °C
5100—120 °C
485—90 °C
Low50—57 °C

When setting the mode, only the level number is displayed on the display; the actual temperature appears after heating is completed, when the chamber cools down, which may not be very convenient.

We checked whether the heating temperature of the baking tray corresponded to the specified value and assessed the spread of values over its surface. To do this, we activated the bottom and top heating mode without convection at a temperature of 200 °C. The process of maintaining heat in the oven is carried out as follows: first, the temperature rises to a certain level, then begins to decrease (heating is turned off), after which it increases again (heating is turned on). We recorded the minimum and maximum temperatures at five different points on the heated baking sheet.

Here's what we got:

205—212 °C 206—218 °C
 203—212 °C 
206—215 °C 209—214 °C

About the thermal insulation of the body. The oven door, operating at 180-200 °C for several hours, heated up to a maximum of 45 °C, the sides and outer top panel — up to 23-27 °C.

Practice tests

Roast duck

The 2 kg carcass was thoroughly rubbed with a mixture of salt and spices, both outside and inside. The surface was covered with lingonberry sauce and then stuffed with diced green apples. Orange and apple slices were placed on a tray, and the cooked bird was placed on top.

Having preheated the oven to 190 °C in top and bottom heating mode with convection, we placed a baking sheet inside the chamber and inserted a temperature probe into the carcass, setting the maximum temperature at 75 °C. During the first 1.5 hours, the duck was baked, covered with foil. After that, we removed the foil, took out the baking sheet, poured the rendered fat over the carcass, and about 15 minutes before the end of cooking, switched the mode to Grill with maximum power. In the last 5 minutes, we even turned the carcass over to ensure an even crust on all sides.

In total it took 2 hours to be completely ready. When the set temperature was reached, a beep sounded and the oven turned off. During the process, we manually supplied steam twice.

The duck was cooked well, there were no raw areas left. The meat is juicy, the crust is moderately browned.

Result: excellent.


Wedges of raw potatoes, coated with salt and spices with a small amount of oil, were fried in the Air Fryer mode at a temperature of 200 °C for exactly 20 minutes.

The inside of the potatoes turned out to be soft, and the outside, as expected, had a light crust.

Result: excellent.

Drying apples

We decided to test the drying mode on apples. They were cut into thin slices, placed on a wire rack covered with paper, and placed in a chamber heated to 70 °C.

The slices became dried but pliable after 3 hours. It took another 30 minutes to get them crispy.

The uniformity along the plane of the tray is perfect; there was no need to turn the grill over and stir up the slices.

Result: excellent.

Yeast dough pie

For the pie, we took two balls of frozen yeast dough, 0.5 kg each. After defrosting at room temperature, each bun in turn was sent to the chamber to proof with steam for 20 minutes.

During the proofing process, thanks to the optimal level of humidity, the dough did not lose its airiness, increased in volume and became quite fluffy. 200 ml of water in the steam generator was sufficient for both parts of the test (at the end there was approximately 50 ml of water left in the container). We additionally filled the steam generator, since we planned to carry out further baking with manual steam supply.

The first part of the dough was stretched by hand over the entire baking sheet, then the filling was placed from pre-fried chicken thighs with onions. The second part of the dough was also stretched by hand, covering the future pie, and the edges were pinched. We generously greased it with egg and made a hole in the center for steam to escape.

The shaped cake was left in a warm oven to proof for about 20 minutes. Then, without removing the baking sheet, we turned on the heat to 180°C in the Baking mode (top and bottom heat). As soon as the signal sounded that the set temperature had been reached, the first portion of steam was supplied.

After 25 minutes, the pie was already noticeably browned. We turned on the steam two more times in a row, and when the top was completely browned, we changed the mode to heating from below and after 10 minutes turned off the oven.

The bottom crust was nicely browned and nothing was burnt anywhere. The inside of the dough was baked perfectly, and the top had an excellent, thin crust.

Result: excellent.


Since there is an automatic mode for baking bread, it would be a shame not to use it. We mixed the dough from whole grain and wheat flour with seeds and wheat bran and sent it to the chamber for the first proofing. Proofing with steam lasted 50 minutes (we set the time at our discretion). The dough grew, became very airy, we carefully kneaded it on all sides, formed the future loaf, laid it on floured paper and returned it to the chamber. Add water to the steam generator and turn on the automatic bread baking mode.

The process is divided into two parts: proofing and baking. In total, the oven takes 1.5 hours for this event, 50 minutes of which are for proofing.

The bread has noticeably expanded and taken on a nice, slightly irregular shape.

Next came the baking process. During this entire time, we did not interfere with the process or open the door, but completely trusted the technology and simply observed.

When finished, open the door and let the bread cool for 15 minutes. The crust seemed too hard to us, so the bread arrived on the table, wrapped in a towel. The crust became softer, its thinnest layer crunched exactly as planned.

Inside, the medium-porous crumb turned out to be completely baked, soft and not too dense. The top, bottom and edges of the loaf browned equally well.

Result: excellent.

Pork Tenderloin with Hoisin Sauce Glaze

The pork tenderloin was divided into 4 parts, rubbed with salt and black pepper and vacuum sealed into 3 bags.

In the Vacuum cooking mode at 62 °C, the meat was cooked for exactly 3 hours.

The next day, from the refrigerator

The next day, from the refrigerator

The next day, the pork pieces were removed from the bag, patted dry with a paper towel, coated thickly with Hoisin sauce, and quickly fried on both sides in a hot frying pan.

The tender meat combined with the honey-spicy glaze turned out luxurious.

Result: excellent.


The Haier HOQ-F6CASGB oven has demonstrated its outstanding efficiency and ease of use. This multifunctional device can easily be considered one of the best among those that we have tested recently. During use, we fully appreciated the variety of modes and auto programs, including cycles for bread baking and sous vide cooking. We were completely satisfied with the results. I would especially like to highlight the well-thought-out system of automatic and manual steam supply using a built-in 200 ml steam generator with separate heating. In addition, the functionality of the temperature probe with automatic shutdown of the oven when the set temperature is reached deserves special attention.

The combinations of heating elements and the settings of special modes in the oven are well thought out. Among the positive aspects, a wide range of heating temperature selection with an accuracy of 1 degree, a convenient timer and the presence of two pairs of removable telescopic guides should be highlighted.

Objectively speaking, the oven has no shortcomings, but there are a couple of points that you should pay attention to. For example, when setting the Grill mode, only the level number is displayed on the display, and the actual temperature appears only after the heating is turned off, while the chamber is cooling. This can make orientation difficult and you may have to try to remember which number corresponds to which temperature. The second point is the lack of the ability to turn off sound signals, but for us personally, melodic signals did not pose a problem.


  • uniform heating and stable temperature maintenance throughout the entire cooking time
  • temperature setting in 1 degree steps, timer and control panel lock
  • automatic and manual steam supply, built-in temperature probe
  • spacious chamber with a volume of 72 liters
  • removable door, glass, side grilles and telescopic guides
  • very good thermal insulation of the housing


  • not detected