IKEA OBI M50 Use & Care Manual
STANDARD CLEANING BUILT-IN ELECTRIC
CONVECTION OVEN
Use & Care Guide
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
FOUR ÉLECTRIQUE ENCASTRÉ À CONVECTION ET
À NETTOYAGE STANDARD
Guide d’utilisation et d’entretien
Au Canada, pour assistance, installation ou service composer le 1-800-807-6777
ou visitez notre site web à www.ikea.ca
Table of Contents/Table des matières....................................... 2
Model/Modèle OBI M50
501961055017
TABL E OF CO NTENT S
TABLE DES MATIÈRES
OVEN SAFETY ................................................................................3
PARTS AND FEATURES................................................................4
OVEN CONTROL............................................................................5
Oven and Temperature Control Knobs........................................5
Analog Clock ................................................................................5
OVEN USE.......................................................................................7
Aluminum Foil...............................................................................7
Positioning Racks and Bakeware ................................................7
Bakeware......................................................................................7
Meat Thermometer.......................................................................8
Oven Vent..................................................................................... 8
Baking and Roasting....................................................................8
Broiling.......................................................................................... 8
Convection Baking and Roasting ................................................9
Convection Broiling....................................................................10
Fan Only .....................................................................................10
OVEN CARE..................................................................................10
General Cleaning........................................................................10
Oven Lights ................................................................................11
Oven Door ..................................................................................11
TROUBLESHOOTING ..................................................................12
ASSISTANCE OR SERVICE.........................................................13
In the U.S.A. ...............................................................................13
Accessories................................................................................13
In Canada ...................................................................................13
WARRANTY ..................................................................................14
SÉCURITÉ DU FOUR ...................................................................16
PIÈCES ET CARACTÉRISTIQUES ..............................................17
COMMANDE DU FOUR ...............................................................18
Boutons de commande du four et de la température...............18
Horloge analogique ....................................................................18
UTILISATION DU FOUR...............................................................20
Papier d’aluminium.....................................................................20
Positionnement des grilles et des ustensiles de cuisson..........20
Ustensiles de cuisson ................................................................20
Thermomètre à viande ...............................................................21
Évent du four ..............................................................................21
Cuisson au four et rôtissage ......................................................21
Cuisson au gril............................................................................21
Cuisson au four et rôtissage par convection.............................22
Cuisson au gril par convection...................................................23
Ventilateur seulement.................................................................23
ENTRETIEN DU FOUR.................................................................24
Nettoyage général ......................................................................24
Lampes du four ..........................................................................25
Porte du four...............................................................................25
DÉPANNAGE.................................................................................26
ASSISTANCE OU SERVICE.........................................................26
GARANTIE.....................................................................................27
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
PARTS AND FEATURES
H
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. Control panel
B. Cooling fan (not visible)
C. Broil element
D. Oven light
OFF OFF
480
120
210
300
390
A
B
C
D
E
F
G
E. Convection fan
F. Model/serial number plate
G. Bottom bake element (not visible)
H. Oven door
Accessories
Broiler and grid Oven racks Continuous-clean panels
and rack guides
4
OVEN CONTROL
OFF OFF
9
AB
A. Oven control knob
B. Analog clock
Oven and TemperatureControl 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 may be set from 100°F (50°C) to
480°F (250°C). The indicator light above the °F/C symbol will
turn off when the selected temperature is reached.
Oven Control Symbols Chart
Symbol Function Symbol Function
Program/Off Broil
12
3
480/250
6
C
C. Temperature control knob
D. Oven temperature indicator light
°F/°C
100/50
200/100
300/150
400/200
°F/°C
D
Analog Clock
The Analog Clock Allows You To:
■ View the time of day.
To set the time of day, press in and turn the Multifunction
selector knob (D) clockwise.
■ Set a timed cook.
Select a cooking time (available with any function) to turn the
oven on for a specified period of time. The cooking time can
be set for a minimum of 5 minutes, and a maximum of
180 minutes. At the end of the specified time, the oven will
switch off automatically.
■ Set a delayed timed cook.
Oven Light Convection
Broil
Bake/Roast Fan Only
Convection
Bake/Roast
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.
NOTE: This is a 12-hour clock. Do not set the clock more
than 12 hours ahead of the desired start time, For example, if
you wish to set a delayed timed cook for 6 p.m., be sure to
set the clock after 6 a.m. Otherwise, the oven will turn on at
6:00 a.m. instead of 6 p.m.
Analog Clock Function Symbols Chart
Symbol Function Symbol Function
Manual
Cooking
5-180 Programmed
On/Off tone
Programmed
time indicator
time
(minutes)
5
To Us e :
D
A
9
B
C
12
6
A. Selected function display
B. Programmed time indicator
C. Start time selector knob
D. Multifunction selector knob
3
Timed Cooking
1. Turn the Multifunction selector knob (D) counterclockwise
(without pressing in) until the desired cooking time (between
5 and 180 min) is displayed in the Selected function display
window (A).
2. Press in and turn the Start time selector knob (C)
counterclockwise until the Programmed time indicator
(triangle) symbol (D) lines up with the hour hand. The knob
clicks when turned to the proper position.
3. Turn the Oven control knob to the desired oven function
symbol. The oven light switches on.
4. Turn the Temperature control knob clockwise to the desired
temperature. The oven temperature indicator light switches
on.
5. At the end of the set cooking time, a signal will sound and the
oven will switch off automatically. To turn off the signal, turn
the Multifunction selector knob (D) counterclockwise (without
pressing in) until the bell symbol is displayed in the Selected
function display window.
6. At the end of the set cooking time, cooking may be extended
by following the instructions given above, or by using the
manual cooking procedure.
Manual Cooking
1. Turn the Multifunction selector knob (D) counterclockwise
(without pressing in), until the hand symbol is displayed in the
Selected function display window.
2. Press in and turn the Start time selector knob (C)
counterclockwise until the Programmed time indicator
(triangle) symbol (B) lines up with the hour hand. The knob
clicks when turned to the proper position.
3. Turn the Oven control knob to the desired oven function
symbol. The oven light switches on.
4. Turn the Temperature control knob clockwise to the desired
temperature. The temperature indicator light switches on.
5. Turn both control knobs to OFF when finished cooking. The
oven will not switch off automatically in manual mode.
Manual Cooking with Delay Start Time
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.
1. Turn the Multifunction selector knob (D) counterclockwise
(without pressing in), until the hand symbol is displayed in the
Selected function display window.
2. Press in and turn the Start time selector knob (C)
counterclockwise until the Programmed time indicator
(triangle) symbol (B) points to the time at which cooking is to
start.
3. Turn the Oven control knob to the desired oven function
symbol.
4. Turn the Temperature control knob clockwise to the desired
temperature.
5. Turn both control knobs to OFF when finish cooking. The
oven will not switch off automatically in manual mode.
Timed Cooking with Delay Start Time
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.
1. Turn the Multifunction selector knob (D) counterclockwise
(without pressing in) until the desired cooking time (between
5 and 180 min) is displayed in the Selected function display
window (A).
2. Press in and turn the Start time selector knob (C)
counterclockwise until the Programmed time indicator
(triangle) symbol (B) points to the time at which cooking is to
start.
3. Turn the Oven control knob to the desired oven function
symbol.
4. Turn the Temperature control knob clockwise to the desired
temperature.
5. At the end of the set cooking time, a signal will sound and the
oven will switch off automatically. To turn off the signal, turn
the Multifunction selector knob (D) counterclockwise (without
pressing in) until the bell symbol is displayed in the window
(A).
6. At the end of the set cooking time, cooking may be extended
by following the instructions given above, or by using the
manual cooking procedure.
6
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.
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 PANS
POSITION ON RACK
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 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.
4
3
2
1
1 Center of rack.
2 or 4 Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
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
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
RECOMMENDATIONS
■ Use temperature and time
recommended in recipe.
■ 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.
Traditional Cooking
FOOD RACK POSITION
Large roasts, turkeys [max. 11 lbs
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
Convection baking or
roasting
Convection baking 2 1 and 3
OF RACKS
12
RACK
POSITION(S)
Stainless steel
■ Light, golden
crusts
■ Uneven browning
Stoneware/Baking
stone
■ Crisp crusts
Ovenproof
glassware, ceramic
glass or ceramic
■ Brown, crisp
crusts
■ May need to increase baking time.
■ Follow manufacturer’s instructions.
■ May need to reduce baking
temperatures.
7
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.
OvenVent
A
B
C
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.
Baking and Roasting
Bake/roast symbol
The Bake/Roast function is ideal for baking, roasting or heating
foods.
During these functions, the bake and broil elements will cycle on
and off in intervals to maintain oven temperature.
Broiling
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.
■ 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 Broil symbol. The oven light
will turn on.
3. Turn the Temperature control knob to 480°F/250°C. The
temperature indicator light will turn on. The light will turn off
when the selected temperature is reached.
4. Turn both control knobs to the OFF position when finished if
not using the timed cooking function.
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. Turn both control knobs to the OFF position when finished if
not using a timed cooking function.
8
BROILING CHART
A
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 (4). For diagram, see the
“Positioning Racks and Bakeware” section.
FOOD RACK
POSITION
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
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 3 22-26
3
3
3
TOTAL TIME
(min.)
23-25
25-27
27-29
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. The oven light will turn on.
2. Turn the Temperature control knob to the desired
temperature. The temperature indicator light will turn on.
3. Turn both control knobs to the OFF position when finished
broiling.
Chicken
bone-in pieces
boneless breasts
Fish Fillets
¹⁄₄-¹⁄₂" (0.6-1.3 cm) thick
Fish Steaks
³⁄₄-1" (2-2.5 cm) thick
3
3
3
3
34-40
23-28
12-15
24-27
ConvectionBaking and Roasting
Convection Bake/roast symbol
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.
Reduce recipe temperature 25°F (14°C). The cook time may need
to be reduced also.
To Convection Bake or Roast:
Before convection roasting, position the racks according to the
“Positioning Racks and Bakeware” section.
Convection Baking and Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
FOOD/RACK
POSITION
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
well-done
Pork, Rack Position 1
Loin Roast
(boneless)
Shoulder
Roast
Ham, Rack Position 1
Fresh
(uncooked)
Fully Cooked
Lamb, Rack Position 1
Leg, Shoulder
Roast
medium
well-done
COOK TIME
(minutes
per 1 lb)
25-35
30-40
30-40
35-40
25-35
15-20
25-30
30-35
OVEN TEMP. INTERNAL
350°F (180°C) 160°F (71°C)
350°F (180°C)
350°F (180°C)
300°F (150°C)
300°F (150°C)
300°F (150°C) 160°F (71°C)
FOOD
TEMP.
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
9
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