Ikea IBS324PSW1, IBS324PSW00, IBS224PSM1, IBS124PSS1 Owner’s Manual

for

| ®

by

WHIRLPOOL

CORPORATION

STANDARDCLEANING BUILT-INELECTRIC

CONVECTION OVEN

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For questions about features, operation/performance, parts, accessories or service, call: 1-800-253-1301

or visit our website at www.ikea.com

In Canada, call for assistance, installation or service, call: 1-800-807-6777

or visit our website at www.ikea.ca

% %

FOURELECT.RIQUEENCASTREA CONVECTION ET

A NETTOYAGE STANDARD

Au Canada, pour assistance, installation ou service composer le 1-800-80"/-8"/'/'/

ou visitez notre site web & www.ikea.ca

Table of Contents/Table des matieres ....................................... 2

Models/ModUles OBI 050

OBI S50

501961055018A

TABLEOF CONTENTS

TABLEDESMATIERES

OVEN SAFETY ................................................................................ 3

PARTS AND FEATURES ................................................................ 4

ELECTRONIC OVEN CONTROL ................................................... 5

Display .......................................................................................... 5

Oven and Temperature Control Knobs ........................................ 5

Clock Time and Temperature Mode ............................................ 6

Minute Minder .............................................................................. 6

Oven Control Lock ....................................................................... 6

OVEN USE ....................................................................................... 6

Aluminum Foil............................................................................... 6

Positioning Racks and Bakeware ................................................ 6

Bakeware ...................................................................................... 7

Meat Thermometer ....................................................................... 7

Oven Vent ..................................................................................... 7

Baking and Roasting .................................................................... 7

Low and High Broiling .................................................................. 8

Convection Cooking ..................................................................... 8

True Convect ................................................................................ 8

Convection Baking and Roasting ................................................ 9

Convection Broiling .................................................................... 10

Special Functions ....................................................................... 10

Fan Only ..................................................................................... 10

Timed Cooking ........................................................................... 11

OVEN CARE .................................................................................. 11

General Cleaning ........................................................................ 11

Oven Lights ................................................................................ 12

Oven Door .................................................................................. 12

TROUBLESHOOTING .................................................................. 12

ASSISTANCE OR SERVICE ......................................................... 13

In the U.S.A................................................................................ 13

Accessories ................................................................................ 13

In Canada ................................................................................... 13

WAR RANTY .................................................................................. 14

SI_CURITI_ DU FOUR ................................................................... 15

PIF:CES El" CARACTI_RISTIQUES .............................................. 16

COMMANDE I_LECTRONIQUE DU FOUR ................................. 17

Affichage ..................................................................................... 17

Boutons de commande du four et de la temperature ............... 17

Mode Horloge et Temperature ................................................... 18

Minuterie ..................................................................................... 18

Verrouillage des commandes du four ........................................ 18

UTILISATION DU FOUR ............................................................... 18

Papier d'aluminium ..................................................................... 18

Positionnement des grilles et des ustensiles de cuisson .......... 18

Ustensiles de cuisson ................................................................ 19

Thermometre & viande ............................................................... 19

Event du four .............................................................................. 20

Cuisson au four et r6tissage ...................................................... 20

Cuisson au gril basse temperature et haute temperature .........20

Cuisson par convection ............................................................. 21

Convection veritable ................................................................... 21

Cuisson au four et r6tissage par convection ............................. 21

Cuisson au gril par convection ................................................... 22

Fonctions speciales .................................................................... 23

Ventilateur seulement ................................................................. 23

Cuisson minutee ......................................................................... 24

ENTRETIEN DU FOUR ................................................................. 24

Nettoyage gen6ral ...................................................................... 24

Lampes du four .......................................................................... 25

Porte du four ............................................................................... 25

DI_PANNAGE ................................................................................. 26

ASSISTANCE OU SERVICE ......................................................... 26

GARANTIE ..................................................................................... 27

2

OVEN SAFETY

Your safety and the safety of others are very important.

We have provided many importantsafety messages in this manual and on your appliance. Always read and obey all safety

messages.

This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."

These words mean:

You can be killed or seriously injured if you don't immediately

follow instructions.

You can be killed or seriously injured if you don't follow
instructions.

All safety messages willtell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can
happen if the instructions are not followed.

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical shock,

injury to persons, or damage when using the oven, follow

basic precautions, including the following:
[] Proper Installation - Be sure the oven is properly installed

and grounded by a qualified technician.

[] Never Use the Oven for Warming or Heating the Room.
[] Do Not Leave Children Alone - Children should not be left

alone or unattended in area where oven is in use. They
should never be allowed to sit or stand on any part of the
oven.

[] Wear Proper Apparel- Loose-fitting or hanging garments

should never be worn while using the oven.

[] User Servicing - Do not repair or replace any part of the

oven unless specifically recommended in the manual. All
other servicing should be referred to a qualified technician.

[] Storage in Oven - Flammable materials should not be

stored in an oven.

[] Do Not Use Water on Grease Fires - Smother fire or flame

or use dry chemical or foam-type extinguisher.

[] Use Only Dry Potholders - Moist or damp potholders on

hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel

or other bulky cloth.

[] Use Care When Opening Door - Let hot air or steam

escape before removing or replacing food.

[] Do Not Heat Unopened Food Containers - Build-up of

pressure may cause container to burst and result in injury.

[] Keep Oven Vent Ducts Unobstructed.
[] Placement of Oven Racks - Always place oven racks in

desired location while oven is cool. If rack must be moved

while oven is hot, do not let potholder contact hot heating

element in oven.

[] DO NOT TOUCH HEATING ELEMENTS OR INTERIOR

SURFACES OF OVEN - Heating elements may be hot
even though they are dark in color. Interior surfaces of an

oven become hot enough to cause burns. During and after
use, do not touch, or let clothing or other flammable

materials contact heating elements or interior surfaces of
oven until they have had sufficient time to cool. Other

surfaces of the oven may become hot enough to cause

burns - among these surfaces are oven vent openings and

surfaces near these openings, oven doors, and windows of

oven doors.

For self-cleaning ovens:

[] Do Not Clean Door Gasket - The door gasket is essential

for a good seal. Care should be taken not to rub, damage,

or move the gasket.

[] Do Not Use Oven Cleaners - No commercial oven cleaner

or oven liner protective coating of any kind should be used
in or around any part of the oven.

[] Clean Only Parts Listed in Manual.
[] Before Self-Cleaning the Oven - Remove broiler pan and

other utensils.

SAVE THESE

INSTRUCTIONS

PARTSAND FEATURES

This manual covers several models. The oven you have purchased may have some or all of the items listed. The locations and
appearances of the features shown here may not match those of your model.

/

A. Control panel
B. Coofing fan (not visible)
C. Top bake element

D. Broil element
E. Oven light

Cooking Chart (on inside of oven door)

Bread Cake Lasagna Steak Beef/Pork Poultry Fish Vegetables

Oven functions

Rack level

Oven temp.

Preheat

Cooking time

NOTE: This oven does not have 350°F or 370°F settings. For recipes requiring 350°E set the oven temperature to 340°F or 360°R For
recipes requiring 370°F, set the oven temperature to 360°F or 380°E

P [] [] [] [] [] [] [] [] [] [] [] [] [] [] [] [] [] [] []

[_I 2 2 2 2 2 2 2 2 3 2 2 2 2 2 2 2 2 2 2

°F/°C 400/200 380/190 350/180 340/170 340/170 400/200 370/190 370/190 480/250 350/180 320/160 380/190 350/180 350/180 400/200 380/190 400/200 400/200 400/200

(_ + + + + + + + + + + +
(_ 40'-50' 40'-50' 30'40' 30'40' 30'40' 45'-55' 45'-55' 45'-55' 25'-45' 90'-110' 90'-110' 60'-120' 60'-120' 60'-120' 10'-20' 10'-20' 15'-40' 15'40' 15'40'

Accessories

Broilerpan and grid

F. Convection ring element

G. Convection fan
H. Bottom bake element (not visible)

I. Cooking chart (on inside of oven door)

J. Oven door

Oven racks

Continuous-clean panels
and rack guides

@

OFF

ELECTRONICOVEN CONTROL

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/

i ii

OFF

A

A. Oven control knob
B. Set button

When power is first supplied to the appliance, "12:00" will appear
on the display. If "12:00" appears at any other time, a power

failure has occurred. To set the time on the clock, follow the clock
setting instructions in the "Clock Time and Temperature Mode"

section.
Oven Display Symbols

Symbol Function Symbol Function

,.1,, Minute ^R/I AM time

B C

C. Confirmation button
D. Electronic oven display

/-_lVl

Minder indicator

i_ Special G End of

functions cooking time

Oven control Cooking time

---O ,oc Q

D E

E. Set time "up" or "down" buttons
F. Temperature control knob

Temperature Chart

OF/OC OF/OC

170°F/80°C 380°F/190°C

210°F/100°C 400°F/200°C
250°F/120°C 420°F/210°C
280°F/140°C 440°F/220°C
300°F/150°C 460°F/230°C
320°F/160°C 470°F/240°C

340°F/170°C 480°F/250°C
360°F/180°C

Oven Control Knob Symbols

Symbol Function Symbol Function

F

PMtime Temperature

PM indicator h/vU indicator

All cooking functions are set with the Oven control knob.
Once a cycle is complete, turn the Oven control knob to the OFF

position to select a new function.
All temperature adjustments are set with the temperature control

knob. Temperatures can be set from 170°F (80°C) to
480°F (250°C). See the following "Temperature Chart."

IMPORTANT" If no temperature appears on the oven display, the
oven will turn off. Set Temperature control knob to 170°F (80°C)
or higher to operate oven.

Program/Off I_ Low Broil

.b= Oven Light I_ High Broil

Broil

I_ Bake/Roast I_ Convection

I_ True Convect _'_ Fan Only

Bake/Roast 0 Celsius

Convection [ FLOG] Fahrenheit/

Temperature Control Knob Symbols

Symbol Function

Special function - Pizza

[ND

Special function - Keep Warm

IN@

To set or cancel a cooking function:

1. Turn the Oven control knob to the desired oven function.

2. Turn the Temperature control knob to the desired oven
temperature.

3. Press OK; the oven will turn on. The triangle indicator above

the °F symbol will turn off when the selected temperature is
reached.

• To change the temperature, turn the Temperature control
knob to select the desired temperature.

• To cancel any selection, turn the Oven control knob to "0"
or

Press OK to turn off the oven, while maintaining the
previously selected functions on control knobs the next time

the oven is used.

To change clock time and temperature mode (after initial
setting):

Press and hold OK for 2 seconds until the time flashes on the
display. Repeat above steps.

®

The Minute Minder timer can be set only when the oven is not in
use and allows a maximum setting of 6 hours.

To set the minute minder:

1. Turn the Oven control knob to "0." The display shows the
time of day.

2. Press SET. The triangle indicator below the Minute Minder
symbol lights up. Use the "+" (plus) or "-" (minus) keypad to

set the desired time.

3. Press OK.

Once the set time has elapsed:

A tone sounds, and "END" flashes on the display.
Press OK to turn off the tone. The time of day appears again on

the display.

C,oc line <:snd mpeRct , Mode

To set clock time and temperature mode (Fahrenheit or
Celsius):

1. Press OK. The time of day flashes on the display.

2. Press the "+" (plus) or "-" (minus) keypad to set the hour.

3. Press OK and "+" or "-" to set the minutes.

4. Press OK.

5. After the time adjusts, the set temperature will begin to flash.

6. Press the "+" or "-" keypad to change the temperature mode
(Fahrenheit or Celsius).

7. Press OK.

OVEN USE

Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.

During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.

IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-

ventilated room.

IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or

cookware.

• For best cooking results, do not cover entire rack with foil
because air must be able to move freely.

• To catch spills, place foil on rack below dish. Make sure foil is
at least _/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.

-----0

The Oven Control Lock can be used to avoid unintended use of
the oven. When the oven is locked out, the oven cannot be
turned on by the control knobs.

To Activate:

1. With the Oven control knob and the Temperature knob set to
"0," press OK and "-" (minus) keypad at the same time and
hold for 5 seconds. The triangle indicator below the lock
symbol will light up.

2. When the oven is locked, the oven cannot be turned on.

3. To deactivate the Oven Control Lock, repeat Step 1.

IMPORTANT: To avoid permanent damage to the porcelain

finish, do not place food or bakeware directly on the oven door or
bottom.

RACKS

• Position oven racks before turning on the oven.

• Do not position oven racks with bakeware on them.

• Make sure oven racks are level.

Use the following illustration and charts as a guide.

I l

.........................................................................!........

6

Traditional Cooking

FOOD RACK POSITION

Large roasts, turkeys (max. 11 Ibs 1 or 2
[5 kg]), angel food, bundt cakes, quick
breads, pies

Yeast breads, casseroles, meat and 2

poultry

Cookies, biscuits, muffins, cakes 2

Convection Cooking

FUNCTION NUMBER RACK

OF RACKS POSITION(S)

Convection baking or 1 2
roasting

Convection baking 2 1 and 3

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.

NUMBER POSITION ON RACK

OF PANS

1 Center of rack.
2 or 4 Opposite corners on each rack. Make sure that

no bakeware piece is directly over another.

BAKEWARE/ RECOMMENDATIONS
RESULTS

Stoneware/Baking • Follow manufacturer's instructions.
stone

• Crisp crusts

Ovenproof • May need to reduce baking

glassware, ceramic temperatures.
glass or ceramic

• Brown, crisp
crusts

Yh®mom®I@

On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, shou(d be used to determine
doneness. A meat thermometer is not supplied with this
appliance.

• Insert the thermometer into the center of the thickest portion
of the meat or inner thigh and breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.

• After reading the thermometer once, push it into the meat
1/2,,(1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.

• Check all meat, poultry and fish in 2 or 3 different places.

The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size

recommended in the recipe. Use the following chart as a guide.

BAKEWARE/ RECOMMENDATIONS
RESULTS

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and
other bakeware with

dark, dull and/or

nonstick finish

• Brown, crisp
crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom
browning

Stainless steel

• Light, golden
crusts

• Uneven browning

• May need to reduce baking
temperatures.

• Use suggested baking time.

• For pies, breads and casseroles,

use temperature recommended in
recipe.

• Place rack in center of oven.

• Place in the bottom third of oven.

• May need to increase baking time.

• May need to increase baking time.

AB..................]!..........t J /

i

A. Control panel
B. Oven vent

C. Oven door

The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or

covering vents will cause poor air circulation, affecting cooking.
Do not set plastics, paper or other items that could melt or burn

near the oven vent.

I3

Bake/roast symbol

The Bake/Roast function is ideal for baking, roasting or heating
casseroles.

During baking or roasting, the bake and broil elements will cycle
on and off in intervals to maintain oven temperature.

To Bake or Roast:

Before baking and roasting, position racks according to the
"Positioning Racks and Bakeware" section. When roasting, it is
necessary to wait for the oven to preheat before putting food in,
unless preheating is not recommended in the recipe.

1. Turn the Oven control knob to the Bake/Roast symbol.

2. Turn the Temperature control knob to desired temperature.

3. PressOK.
Thearrowindicatorabovetemperatureicon(°F)willlight.The

lightwillturnoffwhentheselectedtemperatureisreached.

4. TurnbothcontrolknobstoOFFwhenfinishedcooking.

C3 D

Low broil symbol High broil symbol

Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.

• Use only the broiler pan and grid provided with the oven. It is
designed to drain juices and help avoid spatter and smoke.

Use the high broiling function to cook larger quantities of
meat.

• When broiling meat, add a little water to the broiler pan to
help avoid spatter and smoke.

• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.

• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.

• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.

• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.

Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.

FOOD RACK TOTAL TIME

POSITION (min.)

Pork chops

1" (2.5 cm) thick 3 30-33

Lamb chops

1" (2.5 cm) thick 4 22-26

Chicken

bone-in pieces 3 34-40
boneless breasts 4 23-28

Fish Fillets

1/4-1/2"(0.6-1.3 cm) thick 4 12-15

Fish Steaks

3/4-1" (2-2.5 cm) thick 4 24-27

In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding

crustier breads.

• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.

• Keep heat loss to a minimum by opening the oven door only
when necessary.

• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.

• Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.

• Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places

To Broil:

1. Close the oven door.

2. Turn the Oven control knob to the desired Low Broil or High
Broil symbol.

3. Turn the Temperature control knob to 480°F/250°C.

4. Press OK.

5. Turn both control knobs to OFF when finished cooking.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.

FOOD RACK TOTAL TIME

POSITION (min.)

Steak

1" (2.5 cm) thick
medium rare 3 23-25

medium 3 25-27
well-done 3 27-29

Ground meat patties
3/4"(2 cm) thick

well-done 3 20-22

8

@

Trueconvect symbol

True Convect can be used for baking delicate cakes and pastries,
as well as foods on multiple racks. It is helpful to stagger items

on the racks to allow a more even flow of heat. If the oven is full,
extra cooking time may be needed.

During True Convect, the convection ring element cycles on and
off in intervals to maintain the oven temperature, while the fan

constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control

knob down 1 temperature setting. See the "Temperature Chart"
in the "Oven and Temperature Control Knobs" section. The cook

time may need to be reduced also.

To Use:

Before using True Convect, position the racks according to the
"Positioning Racks and Bakeware" section.

1. Turn the Oven control knob to the True Convect symbol.

2. Turn the Temperature control knob to the desired
temperature.

3. Press OK.

4. Turn both control knobs to OFF when finished cooking.

True Convect Chart
Use the following chart below when convection baking.

FOOD RACK OVEN TEMP. TOTAL TIME

POSITION (min.)

Cookies 2 320°F (160°C) 10-12
Cakes 2 340°F (170°C) 30-35
Pies 2 400°F (200°C) 45-50

Convection bake/roast symbol

Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.

During Convection Bake/Roast, the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.

Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. See the "Temperature Chart"
in the "Oven and Temperature Control Knobs" section. The cook
time may need to be reduced also.

To Convection Bake and Roast:

Before convection baking and roasting, position the racks
according to the "Positioning Racks and Bakeware" section.

When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.

B

A. Grid
B. Broiler pan

1. Turn the Oven control knob to the Convection Bake/Roast
symbol.

2. Turn the Temperature control knob to the desired
temperature.

3. Press OK.

4. Turn both control knobs to OFF when finished cooking.

Convection Baking/Roasting Chart

Use the following chart below when convection roasting meats
and poultry.

FOOD/RACK COOKTIME OVEN TEMP. INTERNAL
POSITION (minutes FOOD TEMP.

per 1 Ib)

Veal, Rack Position 1

Loin, Rib,
Rump Roast

medium 25-35 340°F/360°F 160°F (71°C)
well-done 30-40 (170°C/180°C) 170°F (77°C)

Pork, Rack Position 1
Loin Roast 30-40 340°F/360°F 170°F (77°C)

(boneless) (170°C/180°C)
Shoulder 35-40 340°F/360°F 170°F (77°C)

Roast (170°C/180°C)
Ham, Rack Position 1

Fresh

(uncooked) 25-35 300°F (150°C) 170°F (77°C)

Fully Cooked 15-20 300°F (150°C) 170°F (77°C)
Lamb, Rack Position 1
Leg, Shoulder

Roast

medium 25-30 300°F (150°C) 160°F (71°C)
well-done 30-35 170°F (77°C)

Beef, Rack Position 1
Rib Roast

rare 20-25 140°F (60°C)
medium 25-30 300°F (150°C) 160°F (71°C)
well-done 30-35 170°F (77°C)

Rib Roast

(boneless)
rare 22-25 140°F (60°C)
medium 27-30 300°F (150°C) 160°F (71°C)
well-done 32-35 170°F (77°C)

Rump, Sirloin
Tip Roast
rare 20-25 140°F (60°C)
medium 25-30 300°F (150°C) 160°F (71°C)
well-done 30-35 170°F (77°C)

Meat Loaf 20-25 320°F (160°C) 170°F (77°C)

Chicken, Rack Position 1"
Whole

3-5 Ibs
(1.5-2.2 kg) 20-25

400°F (200°C) 185°F (85°C)

5-7 Ibs
(2.2-3.1 kg) 15-20 400°F (200°C) 185°F (85°C)

Turkey, Rack Position 1"

13 Ibs and
under (5.85 kg) 10-15 300°F (150°C) 185°F (85°C)

Cornish Game Hens, Rack Position 1"

1-1.5 Ibs
(0.5-0.7 kg) 50-60 320°F (160°C) 185°F (85°C)

*Do not stuff poultry when convection roasting.