Ikea IBS324PVW0, IBS324PVS0 Owner’s Manual

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WHIRLPOOL

CORPORATION

STANDARDCLEANING BUILT-INELECTRIC

CONVECTION OVEN

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

FOURI_LECT.RIQUEENCASTRI_A CONVECTION ET

A NETTOYAGESTANDARD

Au Canada, pour assistance, installation ou service composer le 1-800-807-6777

ou visitez notre site Web &www.ikea.ca

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

Models/Mod_les IBS324P VS

IBS324P VW

501961002007A

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 Probe ................................................................................... 7

Oven Vent ..................................................................................... 8

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

Low and High Broiling .................................................................. 9

Convection Cooking ..................................................................... 9

True Convect .............................................................................. 10

Convection Baking and Roasting .............................................. 10

Convection Broiling .................................................................... 11

Special Functions ....................................................................... 11

Fan Only ..................................................................................... 12

Timed Cooking ........................................................................... 12

OVEN CARE .................................................................................. 13

General Cleaning ........................................................................ 13

Oven Lights ................................................................................ 13

Oven Door .................................................................................. 14

TROUBLESHOOTING .................................................................. 14

ASSISTANCE OR SERVICE ......................................................... 15

In the U.S.A................................................................................ 15

Accessories ................................................................................ 15

In Canada ................................................................................... 15

WAR RANTY .................................................................................. 16

SI_CURITI_ DU FOUR ................................................................... 17

PIF:CES El" CARACTI_RISTIQUES .............................................. 18

COMMANDE I_LECTRONIQUE DU FOUR ................................. 19

Affichage ..................................................................................... 19

Boutons de commande du four et

de la temperature ....................................................................... 19

Mode Horloge et Temperature ................................................... 20

Minuterie ..................................................................................... 20

Verrouillage des commandes du four ........................................ 20

UTILISATION DU FOUR ............................................................... 20

Papier d'aluminium ..................................................................... 20

Positionnement des grilles et des ustensiles

de cuisson .................................................................................. 20

Ustensiles de cuisson ................................................................ 21

Sonde de cuisson ....................................................................... 22

12ventdu four .............................................................................. 23

Cuisson au four et r6tissage ...................................................... 23

Cuisson au gril basse temperature et

haute temperature ...................................................................... 23

Cuisson par convection ............................................................. 24

Convection veritable ................................................................... 24

Cuisson au four et r6tissage par convection ............................. 25

Cuisson au gril par convection ................................................... 26

Fonctions speciales .................................................................... 26

Ventilateur seulement ................................................................. 27

Cuisson minutee ......................................................................... 27

ENTRETIEN DU FOUR ................................................................. 28

Nettoyage gen6ral ...................................................................... 28

Lampes du four .......................................................................... 29

Porte du four ............................................................................... 29

DI_PANNAGE ................................................................................. 30

ASSISTANCE OU SERVICE ......................................................... 30

GARANTIE .................................................................................... 31

OVEN SAFETY

Your safety and the safety of others are very important.

We have provided many important safety 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 hurtyou 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 p

Rack level ©_

Oven temp. °F/°C

Preheat

Cooking time

Accessories

Broiler pan and grid 2 oven racks 2 continuous-clean panels Meat probe

83 _ © @ @ 83 @ @ © 83 @ 83 _ @ © @ © _ @

2 2 2 2 2 2 2 2 3 2 2 2 2 2 2 2 2 2 2

_00/200 375/19C 350/175 350/175 350/17! _IO0/20Q 375/19( 375/190 475/25C 150/175 325/15C 375/190 350/175 350/17! 1,00/200 375/19( 100/200 400/20( 400/200

x x x x x x x x x x x

40'-50' 40'-50' 30'-40' 30'-40' 30'-40' 45'-55' 45'-55' 45'-55' 25'-45' )0'-110' 90'-110' 60'-120' 60'-120' 60'-120 10'-20' 10'-20' 15'-40' 15'-40' 15'-40'_

F. Convection ring element

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

I. Cooking chart (on inside of oven door)

J. Oven door

and 2 rack guides

ii.....

ELECTRONICOVEN CONTROL

B C D

OFF

r-------

set OK

O0 ,-,

_® G %--o

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

C. Confirmation button D. Electronic oven display

ii!ii i%,

OFF

L=-oJ

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

Symbol Function Symbol Function

Bake/Roast Convection

[_ Broil

_ True Convect [_ Fan Only

Convection

@ Cooking time G Endof

[_ Special FlOG Temperature

Minute Minder cooking time

functions O indicator

Oven control lock

o Knobs

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 175°F (80°C) to 500°F (250°C).

IMPORTANT: If no temperature appears on the oven display, the oven will turn off. Set Temperature control knob to 175°F (80°C) or higher to operate oven.

Oven Control Knob Symbols

Symbol Function Symbol Function

_ Program [_ Low Broil

Oven Light _ High Broil

-.0:

Bake/Roast

Temperature Control Knob Symbols

Symbol Function

[OF/OC1 Fahrenheit/Celsius

Special function - Pizza

function - Warm

[_ Special Keep

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.

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

the oven is used.

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

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

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

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

4. Press SET.

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 SET.

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.

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 "+" (plus) 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.

OVEN USE

Odors and smoke are normal when the oven isused 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.

Aura sum Fo

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

• 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.

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.

3 I

TraditionalCooking

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

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

Stainless steel • May need to increase baking time.

• Light, golden crusts

• Uneven browning

Stoneware/Baking stone

• Crisp crusts

Ovenproof • May need to reduce baking

glassware, ceramic temperatures. glass or ceramic

• Brown, crisp crusts

Use an oven mitt to remove meat probe. Do not touch broil element.

Failure to follow these instructions can result in burns.

• Follow manufacturer's instructions.

Burn Hazard

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

• 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.

The meat probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry.

This meat probe operates as an independent device and is not plugged into the oven controls.

Always switch off and remove the probe connector jack from the oven when removing food.

To avoid damage to the meat probe, do not leave the meat probe in self-cleaning ovens while the cycle is running.

Insert/Replace Batteries (not included)

To Insert Batteries:

1. Using a Phillips screwdriver, remove the battery compartment cover.

2. Insert 2 LR03 AAA batteries.

3. Replace the battery compartment cover.

To replace batteries, repeat the above procedure.

Meat Probe Display

I THERMO TEMPo F SET TEMP

/1_3!7 ICN°F]......................................

.........................................[........IJIJ IUU

A. Thermo temp display B.Set temp display

The Thermo Temp display indicates the current internal temperature of the food. The thermometer will read between 32°F and 248°F (0°C and 120°C).

The Set Temp display indicates the desired internal temperature of the food when it is done.

Meat Probe Operation

To Set the Temperature:

1. Press and hold the ON/OFF button for 3 seconds to turn on

the meat probe.

2. Press and hold the "+" (plus) or "-" (minus) button for 3 seconds. The SET TEMP display will blink, and a tone will sound. The temperature can be set

3. Press the "+" or "-" button to increase or decrease the set temperature in 1-degree increments.

Press and hold the "+" or "-" button to increase or decrease the set temperature in 1O-degree increments.

The temperature can be set between 32°F and 248°F (O°C and 120°C).

If the "+" or "-" buttons are not pressed for 5 seconds, the SET TEMP message will stop blinking, a tone will sound, and the meat probe will turn off. The temperature will remain set even if the meat probe is turned off.

4. When the food reaches the set temperature, a continuous end-of-cycle tone will sound for 1 minute.

The tone may be stopped at any time by pressing any of the buttons.

When the tone stops, if the food temperature is higher than the set temperature, the SET TEMP display will blink.

Press and hold the ON/OFF button for 3 seconds to turn off the meat probe.

Always switch off and remove the meat probe from the oven when removing food.

BCD

A. Display B. On/Off button

C. Minus button D. Plus button

To Use:

Before using, insert the meat probe into the food item. (For meats, the probe tip should be located in the center of the

thickest part of the meat and not into the fat or touching a bone.) Place food in oven and plug the meat probe connector jack into

the meat probe socket. Keep meat probe as far away from heat source as possible.

To avoid damage to the meat probe, close the oven door and hang the meat probe display onto the oven door handle.

E. Battery compartment

F. Meat probe socket

G.Meat probe connector jack

{

To change Fahrenheit/Celsius setting: Press and hold the "+" (plus) and "-" (minus) buttons at the same

time for 3 seconds, °F or °C will appear in the display. To return to the previous setting, repeat procedure.

To Use as a Thermometer Only: Press and hold all 3 buttons at the same time for 3 seconds to

activate only the THERMO TEMP display. To return to the previous function, repeat procedure.

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.

NOTE: Place the meat probe wire out through the right-hand side of the oven door only.

B(x<ng c nd <:sst

Bako/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. Press OK. The arrow indicator above temperature icon (°F/°C) will light.

The light will turn off when the selected temperature is reached.

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

D N

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.

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 500°F/250°C.

4. Press OK.

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

BROILING CHART

For best results, place food 3" (7.0 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 (4). 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 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

T_te Coy?@,?_c

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. 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.

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. The arrow indicator above the temperature symbol (°F/°C) will light.

The light will turn off when the selected temperature is reached.

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 2 325°F (160°C) 10-12 Cakes 2 350°F (180°C) 30-35 Pies 2 400°F (200°C) 45-50

Iil

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. The cook time may need to be

reduced also.

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. The arrow indicator above the temperature symbol (°F/°C) will light.

The light will turn off when the selected temperature is reached.

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 COOK OVEN TEMP. INTERNAL

POSITION TIME FOOD

(minutes TEMP. per 1 Ib)

Veal, Rack Position 1

Loin, Rib, Rump Roast medium 25-35 350°F (180°C) 160°F (71°C) well-done 30-40 350°F (180°C) 170°F (77°C)

Pork, Rack Position 1 Loin Roast 30-40 350°F (180°C) 170°F (77°C)

(boneless) Shoulder 35-40 350°F (180°C) 170°F (77°C)

Roast 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)

+ 22 hidden pages