Ikea IBD550PRS02, IBS330PRS02 Owner’s Manual

for

m EJ& ®

WHIRLPOOL

CORPORATION

BUILT-INELECTRICCONVECTION OVEN

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

FOURA CONVECTION I_LECTRIQUEENCASTRI_

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

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

ou visitez notre site web Awww.ikea.com

Models/ModUles IBS330P

IBS550P IBD550P

8304379B

TABLEOF CONTENTS

TABLEDESMATIERES

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

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

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

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

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

Affichage ..................................................................................... 18

Boutons de selection et de reglage ........................................... 18

Entree 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

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

#vent du four .............................................................................. 19

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

Cuisson au gril ............................................................................ 20

Maintien au chaud ...................................................................... 21

Cuisson par convection (sur certains modeles) ......................... 21

Cuisson au four et r6tissage par convection ............................. 22

Cuisson minutee ......................................................................... 23

ENTRETIEN DU FOUR ................................................................. 23

Programme d'autonettoyage (sur certains modeles) ................ 23

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

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

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

DI'--PANNAGE................................................................................. 26

ASSISTANCE OU SERVICE ......................................................... 27

Liste d'accessoires ..................................................................... 27

Au Canada .................................................................................. 27

GARANTIE ..................................................................................... 28

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

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.

PARTSAND 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.

]

I IIII

A. Electronic oven control

B. Oven vent

C. Broil element (not shown) D. Bake element

E. Oven door window

F Lower oven

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

ELECTRONICOVEN CONTROL

F E

SELECTOR

A. Selector knob B. Cancel button C. Enter button

OFF

DURATmON STOP CLOCK

ENTER

_VARM

TIME (

KEEP 0

F E

B C

D. Set time/temperature knob E. Electronic control display

F. Preheat indicators

PREHEAT 1oo%

SET TiME I TEMPERATURE

Lower Oven

A. Selector knob B. Cancel button C. Enter button

A B C D

A. Selector knob

B. Cancel button

C. Enter button

B C D

D. Set time/temperature knob

E. Electronic control display F. Preheat indicator

D. Set time/temperature knob

E.Electronic control display F. Preheat indicators

SELF i

G H I J

Upper Oven

G. Selector knob

H. Cancel button

I. Enter button

J. Set time/temperature knob

K. Electronic control display

L. Preheat indicator

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.

c nd nt o Kno

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.

En'hscsnd rice

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.

Aura hum Fo

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 _/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 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.

The temperature is preset at Fahrenheit, but can be changed to Celsius.

To Change:

1. Turn the SELECTOR knob to the LIGHT position.

2. Press the ENTER button until the display shows "R"

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.

This is a 12-hour clock and does not show a.m. or p.m.

To Set:

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 Change: 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 well- ventilated room.

21Z_j _ d

Traditional Cooking

FOOD RACK POSITION

Large roasts, turkeys, angel food, 1 or 2 bundt and tube cakes, quick

breads, pies Yeast breads, casseroles, meat and 2

poultry Cookies, biscuits, muffins, cakes 2 or 3

Convection Cooking

FUNCTION NUMBER OF RACK

RACKS USED POSITION(S)

Convection baking or 1 1, 2 or 3 roasting

Convection baking 2 2 and 4 Convection baking 3 1, 3 and 5

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 PAN(S)

1 Center of rack.

2 Side by side or slightly staggered. 3 or 4 Opposite corners on each rack. Make sure that

no bakeware piece is directly over another.

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

Stoneware/Baking stone

• Crisp crusts

Ovenproof • May need to reduce baking

glassware, ceramic temperatures slightly. glass or ceramic

• Brown, crisp crusts

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 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.

• 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.

• Follow manufacturer's instructions.

A II

)

,11 l

DE Ill [ J i

Single Oven Double Oven

A.Control panel D. Upper oven B.Oven vent E.Oven vent

C.Oven F.Lower oven

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.

.... !id:XY3<}O<CSs {_

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.

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.

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.

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.

FOOD RACK BROIL TOTAL

POSITION LEVEL TIME

(min.)

Steak

1" (2.5 cm) thick

medium rare 4 HI 21-23 medium 4 HI 23-25 well-done 4 HI 27-29

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 3 HI 34-40 boneless breasts 4 HI 22-32

Fish Fillets

1/4-1/2"(0.6-1.3 cm) thick 4 HI Steaks

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

*Place up to 9 patties, equally spaced, on broiler grid.

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 Use:

1. Turn the SELECTOR knob to KEEP WARM.

2. The display will show 170°F (80°C).

12-15

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.

C,O_hV@CI'OYS COO){F_{]__'_'__'__ _ '

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°0 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.

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.

11111_1tt _\\\\\ B

Iit iI Itt

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 Cook Time Oven Internal Food Position (minutes Temperature Temperature

per 1 Ib)

Beef, Rack Position 2

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 20-25 325°F (160°C) 170°F (77°C) Veal, Rack Position 2

Loin, Rib,

Rump Roast medium 25-35 325°F (160°C) 160°F (71°C) well-done 30-40 170°F (77°C)

Pork, Rack Position 2

Loin Roast (boneless) 30-40 325°F (160°C) 170°F (77°C)

Shoulder

Roast 35-40 325°F (160°C) 170°F (77°C)

Ham, Rack Position 2

Fresh

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

Fully Cooked 15-20 300°F (150°C) 170°F (77°C)

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