Ikea IBS330P, IBS550P, IBD550P Owner's Manual
BUILT-IN ELECTRIC CONVECTION OVEN
Use & Care Guide
For questions about features, operation/performance, parts, accessories or service, call: 1-800-253-1301.
In Canada, for assistance, installation and service, call: 1-800-807-6777
or visit our website at www.ikea.com
FOUR À CONVECTION ÉLECTRIQUE ENCASTRÉ
Guide d’utilisation et d’entretien
Au Canada, pour assistance, installation ou service composez le 1-800-807-6777
ou visitez notre site web à www.ikea.com
Table of Contents/Table des matières....................................... 2
Models/Modèles IBS330P
IBS550P
IBD550P
8304379B
TABLE OF CONTENTS
TABLE DES MATIÈRES
OVEN SAFETY ................................................................................3
PARTS AND FEATURES................................................................4
ELECTRONIC OVEN CONTROL................................................... 5
Display..........................................................................................6
Selector and Set Control Knobs..................................................6
Enter and Cancel..........................................................................6
Fahrenheit and Celsius.................................................................6
Clock ............................................................................................ 6
OVEN USE.......................................................................................6
Aluminum Foil...............................................................................6
Positioning Racks and Bakeware ................................................6
Bakeware......................................................................................7
Meat Thermometer.......................................................................7
Oven Vent..................................................................................... 7
Baking and Roasting....................................................................7
Broiling.......................................................................................... 8
Keep Warm...................................................................................8
Convection Cooking (on some models) ......................................9
Convection Baking and Roasting ................................................9
Timed Cooking...........................................................................10
OVEN CARE..................................................................................10
Self-Cleaning Cycle (on some models)......................................10
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
WARRANTY ..................................................................................14
SÉCURITÉ DU FOUR ...................................................................15
PIÈCES ET CARACTÉRISTIQUES ..............................................16
COMMANDE ÉLECTRONIQUE DU FOUR.................................17
Affichage.....................................................................................18
Boutons de sélection et de réglage ...........................................18
Entrée et annulation ...................................................................18
Fahrenheit et Celsius..................................................................18
Horloge .......................................................................................18
UTILISATION DU FOUR...............................................................18
Papier d’aluminium.....................................................................18
Positionnement des grilles et des ustensiles de cuisson..........18
Ustensiles de cuisson ................................................................19
Thermomètre à viande ...............................................................19
Évent du four ..............................................................................19
Cuisson au four et rôtissage ......................................................20
Cuisson au gril............................................................................20
Maintien au chaud......................................................................21
Cuisson par convection (sur certains modèles).........................21
Cuisson au four et rôtissage par convection.............................22
Cuisson minutée.........................................................................23
ENTRETIEN DU FOUR.................................................................23
Programme d'autonettoyage (sur certains modèles) ................23
Nettoyage général ......................................................................24
Lampes du four ..........................................................................25
Porte du four...............................................................................25
DÉPANNAGE.................................................................................26
ASSISTANCE OU SERVICE.........................................................27
Liste d'accessoires.....................................................................27
Au Canada..................................................................................27
GARANTIE.....................................................................................28
2
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 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
DANGER
WARNING
All safety messages will tell 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
follow instructions.
can be killed or seriously injured if you don't
You
instructions.
follow
WARNING:
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.
To reduce the risk of fire, electrical shock,
■
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
3
The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances
known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of
potential exposure to such substances.
WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other
reproductive harm.
This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon
monoxide, and toluene.
PARTS AND FEATURES
This manual covers different 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
B
G
H
C
I
D
J
E
F
A. Electronic oven control
B. Oven vent
C. Broil element (not shown)
D. Bake element
E. Oven door window
F. Lo w e r o v en
G. Automatic oven light switch
H. Oven lock latch
I. Convection fan
J. Model and serial number plate
(on right mounting rail)
Parts and Features not shown
Oven lights
4
ELECTRONIC OVEN CONTROL
FE
A
A. Selector knob
B. Cancel button
C. Enter button
B
C
D. Set time/temperature knob
E. Electronic control display
F. Preheat indicators
D
FE
C
A
A. Selector knob
B. Cancel button
C. Enter button
F
ELK
B
D. Set time/temperature knob
E. Electronic control display
F. Preheat indicators
D
Lower Oven
A. Selector knob
B. Cancel button
C. Enter button
A D
BC
D. Set time/temperature knob
E. Electronic control display
F. Preheat indicator
Upper Oven
G. Selector knob
H. Cancel button
I. Enter button
G
H I
J. Set time/temperature knob
K. Electronic control display
L. Preheat indicator
J
5
Display
When power is first supplied to the appliance, “PF” will appear. If
“PF” appears at any other time, a power failure has occurred.
Turn the SELECTOR control knob to the OFF position, press the
ENTER button, and follow the clock setting instructions in the
“Clock” section.
Selector and Set Control Knobs
All cooking functions are set with the SELECTOR control knob.
The selected function will automatically begin with current
settings after 10 seconds if other settings are not changed.
Once a cycle is complete, turn the SELECTOR control knob to
the OFF position to select a new function.
All temperature or time adjustments are set with the SET control
knob. All temperature adjustments are displayed in 5°F (5°C)
increments. The speed with which the knob is turned is reflected
on the display.
Enter and Cancel
The ENTER button begins any oven function. The CANCEL
button stops any oven function except for the Clock/Time of Day.
After canceling an operation, “End” will be displayed to show the
function was canceled. The cooling fan might continue operating
after a function has ended, but will shut off automatically when
the oven has cooled.
Fahrenheit and Celsius
The temperature is preset at Fahrenheit, but can be changed to
Celsius.
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
■ Do not cover entire rack with foil because air must be able to
move freely for best cooking results.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least ½" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
■ Position racks before turning on the oven.
■ Do not position racks with bakeware on them.
■ Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, and then lift out. Use the following illustration and charts as
a guide.
5
4
3
2
1
To Ch an ge :
1. Turn the SELECTOR knob to the LIGHT position.
2. Press the ENTER button until the display shows “F.”
3. Turn the SET knob to “C.”
4. Press the ENTER button to accept.
On double oven models only, repeat steps 2-4 on both displays.
Clock
This is a 12-hour clock and does not show a.m. or p.m.
To S et:
1. Turn the SELECTOR knob to the OFF position.
2. Press the ENTER button until the display shows “12:00” and
the CLOCK indicator is blinking.
3. Turn the SET knob to set the time of day.
4. Press the ENTER button to accept time on the display.
5. On double oven models only, the clock can be set from either
electronic oven control. The time will automatically update on
the second clock after Step 4.
To C h an g e: Repeat steps 2-4 to change time of day on the
display.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
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 wellventilated room.
Traditional Cooking
FOOD RACK POSITION
Large roasts, turkeys, angel food,
bundt and tube cakes, quick
breads, pies
Yeast breads, casseroles, meat and
poultry
Cookies, biscuits, muffins, cakes 2 or 3
1 or 2
2
Convection Cooking
FUNCTION NUMBER OF
Convection baking or
roasting
Convection baking 2 2 and 4
Convection baking 3 1, 3 and 5
RACKS USED
1 1, 2 or 3
RACK
POSITION(S)
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
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that
POSITION ON RACK
no bakeware piece is directly over another.
6
Bakeware
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/
RESULTS
Light colored
aluminum
■ Light golden crusts
■ Even browning
RECOMMENDATIONS
■ Use temperature and time
recommended in recipe.
Oven Vent
A
B
C
D
E
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
■ May need to reduce baking
temperatures slightly.
■ 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.
browning
Stainless steel
■ Light, golden
■ May need to increase baking time.
crusts
■ Uneven browning
Stoneware/Baking
■ Follow manufacturer’s instructions.
stone
■ Crisp crusts
Ovenproof
glassware, ceramic
■ May need to reduce baking
temperatures slightly.
glass or ceramic
■ Brown, crisp
crusts
Meat Thermometer
On models without a temperature probe, use a meat
thermometer to determine doneness of meat, poultry and fish.
The internal temperature, not appearance, should 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 or 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
½" (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.
F
Single Oven
A. Control panel
B. Oven vent
C. Oven
Double Oven
D. Upper oven
E. Oven vent
F. L o we r o ve n
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
and cleaning results.
Baking and Roasting
A
B
A. Broil element
B. Bake element
The BAKE 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. The bake
element will glow red when cycling on; the broil element will not
glow red. This feature is automatically activated when the oven is
in use.
If the oven door is opened during baking or roasting, the broil and
bake elements will turn off immediately. They will come back on
once the door is closed.
To Bake or Roast:
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
1. Turn the SELECTOR knob to BAKE. The display will read
350°F (175°C).
2. Turn the SET knob to desired temperature. The bake range
can be set between 170°F and 500°F (80°C and 260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished
cooking.
7
Preheating
As the oven heats up, the preheat indicator arrows will turn on in
sequence. When the set temperature is reached, one tone will
sound.
Waiting an additional 10 minutes after preheating has finished to
put food into the oven is suggested when baking foods with
leavening ingredients, such as yeast, baking powder, baking
soda and eggs.
Broiling
A
Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures. As the broil percentage decreases, the element
cycles on and off to provide the selected heat setting
Broil Level Broil Percentage
HI 100
Br4 90
Br3 80
Br2 70
LOW 60
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.
A. Broil element
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.
■ For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler pan and grid, it may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number 4396923.
■ For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■ Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■ 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 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.
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
To Broil:
1. Close the door.
2. Turn the SELECTOR knob to BROIL. “HI” will appear on the
display.
3. Turn the SET knob to the desired broil level.
4. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
5. Turn the SELECTOR knob to the OFF position when finished
cooking.
FOOD RACK
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
Ground meat patties*
³⁄₄" (2 cm) thick
well-done 4 HI 20-22
Pork chops
1" (2.5 cm) thick 4 HI 30-33
Lamb chops
1" (2.5 cm) thick 4 HI 22-26
Chicken
bone-in pieces
boneless breasts
Fish Fillets
¹⁄₄-¹⁄₂" (0.6-1.3 cm) thick
Steaks
³⁄₄-1" (2-2.5 cm) thick
*Place up to 9 patties, equally spaced, on broiler grid.
POSITION
4
4
4
3
4
4
4
BROIL
LEVEL
HI
HI
HI
HI
HI
HI
HI
TOTAL
TIME
(min.)
21-23
23-25
27-29
34-40
22-32
12-15
24-27
Keep Warm
WARNING
Food Poisoning Hazard
Do not let food sit in oven more than one hour before
or after cooking.
Doing so can result in food poisoning or sickness.
IMPORTANT: The Keep Warm function allows hot cooked foods
to stay warm before serving.
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
To Us e:
1. Turn the SELECTOR knob to KEEP WARM.
2. The display will show 170°F (80°C).
8
3. Press ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished.
Convection Cooking
(on some models)
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.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (15°C to 30°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
■ 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.
Convection Baking and Roasting
A
B
C
A. Broil element
B. Convection fan
C. Bake element
During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting,
the bake and broil elements and fan will turn off immediately.
They will come back on once the door is closed.
Reduce recipe temperature 25°F (15°C). The cook time may need
to be reduced also.
To Convection Bake or Roast:
Before convection baking or roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When roasting with CONVECT, use the roasting rack on top of
the broiler pan and grid. It is not necessary to wait for the oven to
preheat before putting in food, unless it is recommended in the
recipe.
A
B
C
A. Roasting rack
B. Broiler grid
C. Broiler pan
On double oven models only, be sure to set the correct controls
for the oven (upper or lower) you want to use.
1. Turn the SELECTOR knob to CONVECT. The display will read
300°F (150°C).
2. Turn the SET knob to desired temperature. The convection
roast range can be set between 170°F and 500°F (80°C and
260°C).
3. Press the ENTER button to start, or after 10 seconds, the
function will start automatically.
4. Turn the SELECTOR knob to the OFF position when finished
cooking.
Convection Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
Food/Rack
Position
Beef, Rack Position 2
Rib Roast
rare
medium
well-done
Rib Roast
(boneless)
rare
medium
well-done
Rump, Sirloin
Tip Roast
rare
medium
well-done
Meat Loaf
Veal, Rack Position 2
Loin, Rib,
Rump Roast
medium
well-done
Pork, Rack Position 2
Loin Roast
(boneless)
Shoulder
Roast
Ham, Rack Position 2
Fresh
(uncooked)
Fully Cooked
Cook Time
(minutes
per 1 lb)
20-25
25-30
30-35
22-25
27-30
32-35
20-25
25-30
30-35
20-25
25-35
30-40
30-40
35-40
25-35
15-20
Oven
Temperature
Internal Food
Temperature
140°F (60°C)
300°F (150°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (150°C)
160°F (71°C)
170°F (77°C)
140°F (60°C)
300°F (150°C)
160°F (71°C)
170°F (77°C)
325°F (160°C)
170°F (77°C)
325°F (160°C) 160°F (71°C)
170°F (77°C)
325°F (160°C)
325°F (160°C)
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
9
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