Haier QAS740, User Manual

49-88074-1

13

ENGLISH

USING THE RANGE

COOKWARE GUIDELINES

The material, finish, and size of cookware affect baking 
performance.

Dark, coated and dull pans absorb heat more readily than light, 
shiny pans. Pans that absorb heat more readily can result in 
a browner, crisper and thicker crust. If using dark and coated 
cookware check food earlier than the minimum cook time. If 
undesirable results are obtained with this type of cookware 
consider reducing oven temperature by 25º F next time.

•   Shiny pans can produce more evenly cooked baked goods 

such as cakes and cookies.

•   Glass and ceramic pans heat slowly but retain heat well. 

These types of pans work well for dishes such as pies and 
custards.

•   Air insulated pans heat slowly and can reduce bottom 

browning.

•   Keep cookware clean to promote even heating.

COOKING MODES

Your new oven has a variety of cooking modes to help you 
get the best results. These modes are described below. 
Refer to the Cooking Guide section for recommendations 
for specific foods. Remember, your new oven may perform 
differently than the oven it is replacing.

Bake

The bake mode is for baking and roasting. When preparing 
baked goods such as cakes, cookies and pastries, always 
preheat the oven first. To use this mode turn the thermostat 
knob to the desired temperature.

Convection Bake Multi Rack

The Convection Bake mode is intended for baking on 
multiple racks at the same time. This mode uses air 
movement from the convection fan to enhance cooking 
evenness. Lower the temperature 25 degrees. Always 
preheat when using this mode. Baking times may be slightly 
longer for multiple racks than what would be expected for 
a single rack. To use this mode turn your Oven Mode Knob 
to Convection Bake and Oven Temperature Knob to the 
recommended temperature setting.

Warm (on some models)

Warm mode is designed to keep hot foods hot. Cover foods 
that need to remain moist and do not cover foods that 
should be crisp. Preheating is not required. Do not use Warm 
to heat cold food. It is recommended that food not be kept 
warm for more than 2 hours. To use this mode turn the 
thermostat knob to Warm.

Convection Bake

The Convection Bake mode is intended for baking on 
multiple racks at the same time. This mode uses air 
movement from the convection fan to enhance cooking 
evenness. Lower the temperature 25 degrees. Always 
preheat when using this mode. Baking times may be slightly 
longer for multiple racks than what would be expected for 
a single rack. To use this mode turn your Oven Mode Knob 
to Convection Bake and Oven Temperature Knob to the 
recomended temperature setting.

Broil

Always broil with the oven door and drawer closed. Monitor 
food closely while broiling. Use caution when broiling on 
the upper rack positions as placing food closer to the broil 
burner increases smoking, splattering, and the possibility of 
fats igniting.

Try broiling foods that you would normally grill. Adjust rack 
positions to adjust the intensity of the heat to the food. 
Place foods closer to the broil burner when a seared surface 
and rare interior is desired. Thicker foods and foods that 
need to be cooked through should be broiled on a lower rack 
position. To use this mode turn the thermostat knob to the 
Broil setting.