ILVE 1739ae Operating Instructions And Recipe Manual

Operating Instructions

and Recipe Manual

IG NITE Y OUR PAS SION F OR COO KING

Congratulations, you are now the

proud owner of an ILVE cooking

appliance. Thank you for purchasing

ILVE and welcome to the exciting

world of cooking the ILVE way.

This recipe book and instruction

manual has been specially created

to inform you of the full range of

features your ILVE appliance has to

offer and serves as an introduction

to the wonderful benefits of ILVE’s

dynamic cooking systems.

In section one, we present detailed

information on each of the advanced

cooking systems built into ILVE

appliances. Once you have read this

section you will be able to choose

the most appropriate settings for

your oven or cooktop when cooking

different types of food. Also, if

you’re stuck for ideas, section two

has many delicious recipes that

show you how to get the most out

of your ILVE appliance.

INSTALLATION CHECK 4

Rack Positions 4
Burning in elements 4

ILVE FEATURES 4

Cavity Cooling Fan 4
Cooktop 4
Hob Burners 4
Low Simmer 5
Trivets 5
Volcanic Rock Barbecue Grill 5
ILVE Range Hoods 5
Griddle Plate 5
Pizza Stone 5
Safety Flame Failure Device 5

GRILLING SYSTEMS 6

Traditional Grilling 6
Fan Grilling 6
Controlling splatter and smoke 7
Rotisserie Mode 7
Shelf positions 7
Grilling Guide 7

ELECTRIC OVEN SYSTEMS 8

Setting the clock 8
Burning in the elements 8
Using the oven 9
Temperature 9
Preheating 9
Roasting Probe 9
Oven Function Selection 9

OVEN COOKING MODES 10

GAS OVEN SYSTEMS 11

Cooking in your gas oven 11
Electric grill 11
Rotisserie 11
Selecting the ventilated gas
or electric function 11
Gas oven function selection 11

CLOCKS & TIMERS 12

Digital Clock
(24 Hour Clock) 12
Digital clock
(Non programmable) 12
Analogue clock/Nostalgie series
(12 hour clock) 13

CARE & MAINTAINANCE 14

Before you start 14
Catalytic self cleaning liners 14
Oven floor removal 15
Oven door removal 15
Cooktops 16
Oven light replacement 16
Ignition trouble shooting 17
Rangehoods 17
Recommended cleaning products 17

COOKING WITH ILVE 18

Wok Cooking 18
Pan Frying 18
Steaming 19
Braising 19
Rotisserie 19
Deep Frying 19
Pizza Stone 19
Simmering 20
Griddle Plate 20
Tepanyaki 20
Batch Cooking 20
Volcanic Rock BBQ Grill 20
Roasting 20

COOKING IN YOUR GAS OVEN 21

Cakes 21
Biscuits 21
Muffins 21
Roasting 21
Grilling 21

TROUBLESHOOTING 43

Contents

ILVE RECIPES 22

• Vegetable Soup with Vermicelli

• Fettuccine with Chilli & Garlic

• Layered Vegetable Frittata

• Gourmet Pizza

• Tasmanian Scallops Creole Style

• Scampi with Lime & Orange
Butter Sauce

• Marinated Seafood Skewers

• Chilli Salt Calamari

• Steamed Trout with Dill & Lemon

• Grilled Lamb Cutlet & Vegetables

• Rack Of Lamb with Cheese and
Semi-dried Tomato

• Mustard Crusted Roast Leg of Lamb

• Chicken Casserole with Moroccan
Spices & Cous Cous

• Thai Stlye Chicken

• Panna Cotta

• Mini Christmas Cakes

• Lemon Curd Tart

• Hazelnut Torte with Chocolate Ganache

• Almond Shortbread Hearts

• Rosemary Damper

3

ILVE stoves, wall ovens and cooktops feature
many advanced cooking components and
safety refinements. However before using
your oven for the first time the following
installation check must be carefully carried
out and oven elements must be burnt in.

■ Check that your ILVE installer has screwed the oven into its
cavity and that all packaging is removed from inside oven.

■ Check that all oven racks are in place.

Rack Positions

ILVE ovens are equipped with
various racks depending on
the model and size; all ILVE
wire racks are reversible. They
have angled offset ends to allow for height variation between
shelves; this is a particularly useful feature when cooking with
deep dishes, for large roasts or when batch cooking.

Burning in elements

It is necessary to burn the protective oils that are used in
manufacturing and shipping from the elements.

1 Set the clock to the correct time (See page 12)
2 Set oven temperature control knob to 125º C and select

cooking function mode 2 by turning function control knob.

3 Allow to burn in for 10 to 15 minutes.
4 Repeat process for all seven cooking modes (3 through 8)

in sequence and allow to burn in each mode for 10 to

15 minutes.
5 Clean the oven thoroughly when you have completed burn in

process so that the oven and grill/rotisserie will be ready
for use in cooking.

■ There may be a slight unpleasant odour during the initial
burn off procedure. As a result we advise you open doors
and windows in the kitchen during this procedure.

Installation Features

Cavity Cooling Fan

ILVE ovens are equipped with a
cavity cooling fan. The fan is
thermostatically controlled and
will switch on automatically when
the oven cavity reaches a
temperature of 60º C. Air will
gently be blown out through the
front louvre, just above the oven
door handle. This keeps the
interior of the cavity housing cool.

Cooktop

ILVE’s gas burners feature high
thermal efficiency, economical
energy consumption and
precision temperature settings,
allowing you to not only have
total control over cooking
temperatures but instant
response in temperature
changes and automatic
ignition. All ILVE cooktops meet
the highest standards of
operational efficiency required
for approval by the Australian
and European Gas Association.

Hob Burners

ILVE’s quad ring high intensity
burner is a high speed, high
temperature burner rated at

19.4 Mjh. It has a broad
diameter to provide even heat
across a maximum surface area
of a wok or frying pan allowing for
cooking efficiency and elimination

4

Normal Position

Reversed Position

of localised
hot spots
which can cause
burning and sticking.

ILVE’s conventional high
efficiency medium burners are
rated at 10 Mjh, while the small
burners are rated at 5 Mjh and
have a range of precision
temperature settings from low
simmer to medium and high.

ILVE’s multi fuel hobs
are equipped with the
usual combination
of conventional gas
burners with gas wok
burner but can also
be equipped with a
variety of specialized
electric hotplates.
Options include the
tepanyaki plate or the
electric volcanic rock
barbecue grill.

Low Simmer

A low simmer can be achieved by
selecting a temperature between
the off position and the high
flame position on the selector
knob. This feature is available on
ILVE models which have a flame
failure device (All except Compact
and Maxi gas cooktops). This fea­ture allows an accurate and safe
simmer and complete control
over the height of the flame.

Trivets

ILVE’s cooktop trivets are
designed to provide exceptional
stability for even the largest
woks, frying pans and pots.
The trivets are easily removable
for cleaning (See page 14).

Volcanic Rock
Barbecue Grill

ILVE’s volcanic rock
electric barbecue
grill is a low profile,
3cm deep, large
dimension barbe­cue which features
12 temperature
settings. Meat,
poultry and sea­food chargrilled on

the barbecue grill
remain succulent and moist while
developing subtle smoky flavours.
The volcanic rock barbecue grill
is easily disassembled for ease
of cleaning.

ILVE Range Hoods

A complete range of designer
range hoods are available for all
ILVE stoves and cooktops, please
consult your ILVE dealer for
further details.

Griddle Plate

Optional cast iron
griddle plates are
available for ILVE
cooktops. The griddle
plates fit over the cen­tre fish burner on 80,
90 120 and 150cm
cooktops.

For all other models the
griddle plates fit on the wok

burner. Please consult your
ILVE dealer for further details.

Pizza Stone

A flat ceramic pizza stone is
available from ILVE and is for
those cooks who like to make
cakes and pastries, bake bread
and make home made pizzas.
This pizza
stone
fits onto
any shelf
in the
oven and
comes
with its
own ideas
booklet.

Safety Flame
Failure Device

All burners on ILVE cooktop and
freestanding upright models,
excluding the Maxi and the
Compact series of gas cooktops,
have a unique safety flame failure
device. This feature instantly
stops the flow of gas to a burner,
if that burner is extinguished for
any reason. You will need to hold
the gas control knob in firmly
once it lights for 10-15 seconds
to override the thermocouple.

5

MODE 5 Full roof area conventional

grilling mode

In this mode the inner roof element
heats up creating direct infra-red heat.
This mode allows you to grill with the door
either ajar or closed.
Grilling with the door ajar may lead to the
control knob heating up slightly.

MODE 6 Hot air grilling system

This mode utilises the fan combined with the
infra-red grill to ensure hot air is circulated
evenly around the oven. This is the ideal
mode to use when multitasking, grilling chops
and sausages on the top level whilst baking
a potato bake on the lower level. The door
must be closed during this grilling mode.

There are two ways to grill food in an ILVE
electric oven; by using radiant heat to
cook the food or by using thermal grilling,
a combination of radiant heat with thermal
air flow.

The full roof area conventional grill system
uses automatically controlled direct
infra-red heat radiated from above for
traditional grilling applications. The electric
multifunction oven combines the advantages
of infra-red heat with fan forced air
assistance, allowing grilling on three levels
at the same time.

Both cooking techniques give exceptional
results for a wide range of meat cuts such
as chicken breasts, beef steaks, lamb and
pork. It is also ideal for grilling fish and
fish fillets.

Grilling Systems Electric

Traditional Grill

1. Select the grill mode (Mode 5)
on the function control knob.

2. Turn the temperature control
knob to 250º C.

The oven heating indicator light at
the front control panel comes on
when the thermostat is energised
and turns off once it has reached
the selected temperature setting.

ILVE TIP

■ When conventional grilling the
oven door should always be
open

■ The best settings for

conventional grilling is
between 175 – 190º C.

■ Care must be taken to make
sure that there is at least 8cm
between the top of items being
grilled and the grill element to
allow for unimpeded circulation
of hot air (shelf 4).

Fan Grilling

1. Position racks at heights
according to food types and
thickness (See hot air grill
cooking guide)

2. Select the fan grill mode
(Mode 5) on the function

control knob.

3. Turn the temperature control
knob to 175 – 180º C.

4. Allow oven to preheat for a
minimum of four minutes

depending on food types (See

hot air grill cooking guide).

When fan grilling on multiple
shelves the oven door must be
closed. The grill element at the
top of the oven produces
intense heat to sear the surface

6

of the meat while the fan moves
this heat around the oven.
Fan grilling eliminates the need
to turn food over during the
grilling process; however,
turning is optional depending on
the degree of browning desired.
When using this function make
sure that food is elevated to allow
the hot air to circulate around
the food. Food can be placed
on grill grid inside a grill tray
alternatively; meat can be placed
on a wire oven rack positioned
over an oven pan to make sure
any drips are caught.

ILVE TIP

■ The oven door should always
be closed during hot air grilling.

■ The temperature should be
set from 175 – 180º, this
range in temperature helps
prevent food from burning and
avoids splatter, minimising the
need for cleaning.

■ The shelves are numbered

4 to 1 from top to bottom
(See diagram above).

■ ILVE’s fan grill system can
be used to cook on multiple
shelves, for example grilling
meat on top shelf, lasagna on
middle shelf, garlic bread on
bottom shelf, while warming
plates on the bottom of the
oven.

Controlling smoke
and splatter while
grilling

When grilling items such as
sausages or fatty meats it is
advisable to add 1 cup of water
to the grill pan to control, drips,
splatter and smoke.

7

FOOD TO BE

GRILLED

RECOM-

MENDED

SHELF

POSITION

TRADITIONAL GRILLING FAN GRILLING

OVEN
TEMP

GRILLING

TIME

2

OVEN
TEMP

GRILLING

TIME

2

THIN CUTS

Steaks 3 - 4 180ºC 10 - 16 mins 180ºC 10 - 16 mins

Kebabs 3 180ºC 25 - 30 mins 180ºC 25 - 30 mins

Chicken Kebabs 3 180ºC 20 - 25 mins 170ºC-180ºC 20 - 25 mins

Cutlets / Schnitzel 3 - 4 180ºC 12 - 18 mins 180ºC 18 - 20 mins

Liver 3 - 4 180ºC 8 - 12 mins 180ºC 10 - 14 mins

Burgers 3 - 4 180ºC 14 - 20 mins 180ºC 16 - 20 mins

Sausages 3 - 4 180ºC 10 - 15 mins 180ºC 8 - 12 mins

Fish Fillets 3 - 4 180ºC 12 - 16 mins 180ºC 12 - 16 mins

Trout 3 - 4 180ºC 16 - 20 mins 180ºC 20 - 25 mins

Toast 3 - 4 180ºC 2 - 4 mins 180ºC 3 - 5 mins

Cheese Toast 3 - 4 180ºC 7 - 9 mins 180ºC 4 - 6 mins

Tomatoes 3 - 4 180ºC 6 - 8 mins 180ºC 6 - 8 mins

Peaches 3 180ºC 6 - 8 mins 180ºC 7 - 10 mins

THICKER CUTS

Chicken (1kg) 2 – – 170ºC-180ºC 50 - 60 mins

Rolled Meat (1kg) 1 – – 180ºC 75 - 85 mins

Pork (1kg) 1 – – 180ºC

100 - 120 mins

Sirloin (1kg) 1 – – 200ºC 25 - 35 mins

1) Select the appropriate shelf level for the thickness of the food.

2) Turn food over half way through the grilling time.
Note: The information given in this chart is intended as a guide only.

Grilling Guide

Gas

Rotisserie Mode

1. Insert rotisserie skewer into
small opening on right side
of oven wall cavity.

2. Leave oven door slightly
ajar.

3. Turn grill function knob to
temperature variance of
your choice (1 – 12).

• Refer to page 21 for

cooking methods in
your gas oven.

Shelf Positions

All ILVE electric ovens are multifunctional
and feature up to eleven cooking modes.
This enables you to choose from a variety of
pre-set functions depending on your cooking
needs. Selection of the correct mode and
oven temperature are important to obtain
the best possible cooking results. All modes
are pictured on your control knob and are
numbered anti-clockwise.

ILVE electric ovens are equipped with both top and bottom
elements, which can be used individually or together; radiating
heat from above and below simultaneously or individually for
specialist tasks such as au gratin style cooking, crisping pork
crackling or to brown off a roast.

By recessing the upper roof element and extending the cook­ing shelves to the rear of the oven, ILVE has created an oven
interior which on average is 30% larger than ovens of similar
style. These design features mean that more cooking space is
available, so large roasts or four to five racks of food can be
cooked easily.

The ILVE electric oven also has a quick start or preheat
mode which allows the oven to heat from 0 –180ºC in just
6 to 8 minutes.

Oven Systems

8

Electric

PREPARING YOUR
ELECTRIC OVEN
FOR USE

Setting the clock

To enable use of your ILVE oven
you must first set the clock to
the correct time. If the clock is
not set correctly the oven will not
operate (See page 12)

Using the oven

When using your ILVE oven you
must select, using separate
knobs, both a mode of cooking
and a temperature at which to
cook. The only exception to this
rule is when using the defrost
mode or light mode, where no
temperature setting is required.

Temperature is indicated by an
ORANGE light. This light will turn
on and off during cooking as the
thermostat readjusts itself.

Cooking mode selection is
indicated by a GREEN light. This
light should stay on throughout
the cooking process.
All ILVE ovens are fitted with a
cavity cooling fan. This fan is
thermostatically controlled and
automatically switches on when
the oven cavity reaches 60ºC.
This gently blows air out through
the front lourve just above the
oven door handle, reducing
outside heat.

Temperature

ILVE ovens are well insulated and
therefore highly efficient; as a
result we recommend you may
have to adjust cooking tempera­tures. In an ILVE oven a moder-

ate to hot temperature is 175ºC.
You will find this temperature will
not need to be exceeded, except
for specific cooking requirements
which call for high heat over a
short period of time. Exceeding
175ºC when cooking may result
in food cooking too quickly on the
outside while remaining under­cooked inside.

Preheating

Always preheat your ILVE oven
before placing food in it. To do
this use the Quick Start mode
(Mode 9) on your control knob.
After the oven has reached
temperature, indicated by the
temperature light extinguishing,
you may then switch the oven
to your required mode.

Roasting probe

ILVE’s 948 model is equipped
with a microprocessor controlled
roasting probe which can be used
to cook roasts to a precise finish.
The probe is thermostatic and is
inserted into the thickest part of
the roast away from the bone.
When the probe is fitted to the
connection point, the thermom­eter activates. By pressing the

+ or – buttons you can program
the probe to the desired tem­perature for the roast (to reset
remove the probe from oven).

■ Roasting guide:
Rare 45 degrees
Medium 55 degrees
Well-Done 65 degrees
If the meat is left in the oven an
alarm will sound and the oven
will turn off when the desired
temperature is reached.

9

FUNCTION

TYPE OF FOOD

DEFROST ADVANCED

HOT AIR

CONVECTION

HEATING SYSTEM

HOT AIR GRILL

SYSTEM

CONVENTIONAL

GRILL SYSTEM

UPPER ROOF

ELEMENT

LOWER FLOOR

ELEMENT

CONVENTIONAL

HEATING

ROTISSERIE ROASTING

PROBE

SHELF

Meat Roasts

■ ■ ■ ■ ■ ■ ■

1-2

Small Cuts

■ ■ ■ ■ ■

3-4

Steak/Sausages

■ ■

3

Whole Fish Fillets

■ ■ ■ ■ ■ ■

3

Poultry Whole Pieces

■ ■ ■ ■ ■ ■

2

Combined Meats

■ ■ ■

3-4

Pastry Dishes ­Pies, etc.

■ ■

2

Egg Dishes - Quiche,
Souffle, Pavlova, etc.

■

2-3

Bread / Pizzas

■ ■ ■ ■

2

AuGratin/Crumb Cheese

■ ■

3-4

Toasted Sandwiches

■

4

Electric Oven Function Selection

10

ICON MODE FUNCTION

MODE 1

Oven light

viewing

mode

To cook with the light off, choose the required cooking function by turning selector
switch clockwise to the chosen function. Make one extra click clockwise and one
extra click anticlockwise and the oven will operate with the light off. To switch the
light back on, turn the selector one click anticlockwise and then two clicks clock­wise. Return knob to the desired operating function with one click anticlockwise.

MODE 2

Conventional

oven mode

This is the traditional static oven mode with no fan allowing heat from both above
and below to convect simultaneously. This is the ideal function for cooking heavy
cakes such as mud cakes or banana cakes, breads and large roasts. Such items
need to be placed in a central position in the oven. Mode 9 is also the self-cleaning
mode in models, which have self cleaning liners.

MODE 3

Lower floor

heating

mode

This mode allows heat from the base of the oven. It is suitable for long, slow
cooking such as stews and casseroles or for blind baking and finishing pastries.
This mode is also perfect when using the ILVE Pizza Stone, for perfect pizzas
cooked directly on the stone in a wood fired fashion.

MODE 4

Upper

element

mode

In this mode the upper element is in use. This is ideal for finishing omelettes,
browning dishes such as cauliflower au gratin or finishing off lemon meringue pies
or flans whose base has been previously baked using another mode.

MODE 5

Conventional
Grilling mode

In this mode the complete inner roof element heats up simultaneously creating
direct infra-red heat from above. This mode allows you to grill with the door either
ajar or closed. Grilling with the door ajar may lead to the control knob heating up
slightly.

MODE 6

Hot Air

Grilling mode

This mode utilises the fan combined with the infra-red grill to ensure hot air is
circulated evenly around the oven. This is the ideal mode to use when multitask­ing, grilling chops and sausages on the top level whilst baking a potato bake on the
lower level. For best results the door should be closed during this grilling mode.

MODE 7

Convection

heating

mode

With both the top and bottom elements in use and the fan circulating hot air,
this cooking mode is best suited for bread, cakes and sponges, where very even
temperatures are required, even in the corners of the oven.
This mode also creates less splatter when roasting.

MODE 8

Advanced

hot air

mode

The fan in all ILVE ovens is surrounded by a triple ring heating element that
evenly distributes heated air throughout the oven. This mode is perfect for batch
baking biscuits or muffins or for that large Christmas cake which requires low
temperature cooking over a long time period.

MODE 9

Quick Start

or Pre-heat

mode

To obtain the best result from your oven it is recommended that you preheat it
prior to use. Combining an advanced hot air function and conventional heating
mode ILVE ovens can reach a temperature of 180°C in just 8 – 10 minutes.
Once preheated the required cooking mode should be selected before proceeding
with cooking.

MODE 10

Defrost

mode

This function allows you to fan defrost at an ambient temperature.
Unlike defrosting using your microwave this mode does not dry or par-cook food.

Rotisserie

mode

(All models except

600mm and

700mm ovens)

The rotisserie mode works in a similar way as traditional grilling and is one of the
best ways to cook meat and poultry. With a right hand side motor drive in the
oven, or rear in the 300mm ovens the ILVE rotisserie can accommodate up to
three joints of meat or portions of poultry at once.

Roasting

probe

(Model 948 only)

ILVE’s 948 model is equipped with a microprocessor controlled roasting probe
which can be used to cook roasts to a precise finish either rare, medium or
well-done, taking the guess work out of cooking.

Electric Oven Cooking Modes

There are a four cooking options
available with ILVE Gas Ovens:

1. Static Gas Oven

2. Fan Forced Gas Oven

3. Rotisserie

4. Electric Grill

Cooking in your
gas oven

To use the gas oven open the
door fully and select your mode
of cooking, either static or fan
forced. To do this you must
turn the knob numbered
1 - 12 clockwise.
By turning the knob clockwise and
clicking it past 12, the fan-forced
function is turned on. You can
re-adjust the intensity of the grill
element between 1 and 12. If the
knob is not clicked past the 12
the oven will stay in static mode.
Once you have selected a mode
of cooking, the light will go on in
the oven.

Now press the thermostat knob
gently and turn it anticlockwise
towards maximum temperature
position (250°C.). Press the
thermostat knob right in to prime
the electric ignition and keep
pressing it for 10 - 15 seconds
to allow the thermocouple to heat
up and let the gas through. Make
sure that the gas has lit and,
after three minutes, close the
door, then select the temperature
(from 100°C to 250°C)*.

Electric grill

To use the electric grill in the gas
oven turn knob numbered 1 – 12
clockwise to the grilling icon (A)
then adjust the thermostat knob
to the required temperature.

ILVE TIP

■ Cooking with the electric grill
must be carried out with the
door of the oven closed.

■ The grill does not operate
when the gas function of the
oven is on.

■ It is advisable to preheat the
grill for 5 minutes before
putting food in.

■ Do not grill on the top level
of the oven - for even grilling
cook on the second level from
the top.

Rotisserie

Still using the grill function, this
function is also used as a rotis­serie in all ovens (except 60cm).
For example chicken, duck, beef
and lamb can be spit roasted
at temperatures up to 225°C.
Vegetables can be also be placed
in the baking tray whilst using the
rotisserie to add flavour to them.

Selecting the
ventilated gas or
electric function

(For models with a VENTILATED
GAS oven)
Turn the knob (pictured right) to
position 12 and then turn it past
position 12 as far as it will go in
a clockwise direction. This starts
up the radial fan which is located
inside the oven and provides
forced ventilation during cooking.
To light the ventilated electric grill
apply the same steps as above.

*NOTE: the electric grill will not
work whilst the gas oven is in
use.

Function Knob

Thermostat Knob

Gas Ovens

11

(A)

TYPE OF FOOD GRILL OVEN

ROTIS-

SERIE

SHELF

Meat Roasts

■ ■

1-2

Small Cuts

■

4

Steak/Sausages

■

3-4

Whole Fish Fillets

■ ■

3

Poultry Whole Pieces

■ ■ ■

3

Combined Meats

■

3-4

Pastry Dishes ­Pies, etc.

■

2

Egg Dishes - Quiche,
Souffle, Pavlova, etc.

■

2-3

Bread Pizzas

■

2

AuGratin/Crumb Cheese

■

3-4

Toasted Sandwiches

■

3-4

Gas Oven Function
Selection

Digital Clock

(24 Hour Clock)

Always ensure the oven is in
manual mode - the pot symbol
with the steam coming from it
should be displayed. If there is
an [A] on the display it means
that the oven is in auto mode, to
cancel this you must press both
pot symbol buttons simulta­neously. The oven will not operate
if it is pre programmed; it has to
be brought back to manual mode.

1. To set or adjust the time:

Press both pot buttons

simultaneously and then to

adjust the timer press either

the plus or minus button

accordingly.

2. To set the alarm:

Hold in the bell button then

the plus button until you
reach the required time. If
you go over the required time,
press the minus button to
bring it back.

You will now notice a bell

symbol on the display, this
highlights that the alarm is on.

If you need to check how much

time is left on the alarm-press
the bell button again as this
will return to the time display.

When the alarm goes off the

oven will remain on and will
ring for seven minutes unless
turned off, which can be done

by pressing the bell button .

You can adjust the tone of the

alarm-only when the alarm is
ringing press the minus but­ton and it will scroll through
three available tones. Select
the tone that you require, this
tone will then sound the next
time you set the alarm.

3. Pre-programming the oven:

Press the button. Put in the

duration that you want to cook
the item for by pressing the
button.

Press the button. Select

the time that you want the
item to finish cooking (by
pressing the button).

You then need to select the

mode and temperature.

Digital clock

(Non programmable)

1. To set or adjust the time:

Press the clock button
once and then release.
After you have pressed the

clock button once, you

can then immediately set the

minutes by using the plus

button .
If you enter an incorrect time

you can use the minus button

to correct the time. Press
and hold the clock button
until the LED display flashes

to set the hours.

2. To set the alarm:
Only press the plus button
, until you reach the set time

required. If you go over the
time, press the minus button

to bring it back. A maximum

of 99 minutes can be set.

You will now notice a bell

symbol on the display, this
highlights that the alarm is on.
The display will only show the
countdown of the timer while
it is set, it will not show the
time.

When the alarm rings, the

oven will remain on and the
alarm will continue to ring for
seven minutes unless turned
off. You can adjust the tone
of the alarm - only when the
alarm is ringing, press the
minus button and it will
scroll through the available
tones. Select the tone that
you require, this tone will then
sound the next time you set
the alarm.

Clocks And Timer Controls

ICON MODE

Minute
Minder

Automatic
Cooking Time

End of
Cooking Time

Timer
Settings

12

Analogue clock/
Nostalgie series

(12 hour clock)

To use your oven you must select
the manual use mode and set
the clock. To do this the small
hand symbol must be in the
window on the display (D). If the
zero is displayed instead of the
hand it means the clock is in auto
mode and the oven will not work
at this stage as it is locked into a
program. To make the oven work
again you must bring back the
hand symbol.

1. To set or adjust the time
Push the knob (E) in and turn

to the desired time in a clock­wise direction.

2. Manual Use

Turn the knob (E) until the

hand symbol appears in the
window on the display (D) and
the pointer (C) of clock coin­cides with the hour hand (A).

3. Semi-automatic programming
of cooking time

To program the oven so that it

starts immediately and stops
after a desired time you must
set the cooking time. Ensure
that the program timer is in
manual position (See manual
use). Turn the knob (E) clock-

wise to select the cooking
time, which appears in the
window on the display (D) (The
time may be set up to a maxi­mum of 180 minutes). Set the
desired oven temperature with
the thermostat knob and the
cooking mode with the mode
selector knob. Once the set
cooking time has elapsed the
oven switches off automatically
and a warning sounds. To turn
off the warning sound, set pro­grammer to manual use and
turn the knob (E) clockwise.

4. Semi-automatic programming
of the start of cooking

To program the oven so that it

starts automatically you must
set the time for the desired
start of cooking. Ensure that
the program timer is in man­ual position (See manual use).
Turn the knob (E) clockwise
until the symbol (0) appears
in the window on display (D).
Pull the knob gently and turn it
clockwise to select the desired
time for start of cooking with
the pointer (C). Release the
knob (E) and turn it clockwise
until the hand symbol appears
in the window on display (D).
Set the desired oven tempera­ture with the thermostat knob
and the cooking mode with the
mode selector knob. Once the
set cooking time has elapsed
the oven must be switched off
by hand.

5. Automatic programming of
the start and end of cooking

To programme the oven so

that it starts and switches
off automatically, you must
set the time for the start of

cooking and the cooking time.
Ensure that the programmer
is in the manual position (See
manual use). Turn the knob
(E) clockwise until the symbol
(O) appears in the window on
display (D). Pull the knob (E)
gently and turn it clockwise
to select the time to start
cooking with the pointer (C).
Release the knob (E) and turn
it clockwise until the hand sym­bol appears in the window on
the display (D) (Maximum 180
minutes). Set the desired oven
temperature with the ther­mostat knob and the cooking
mode with the mode selector
knob. Once the set cooking
time has elapsed the oven
switches off and a warning
sounds. To turn off the warn­ing sound, set programmer
to manual use by turning the
knob (E) clockwise.

13

E

D

C

A

B

1. Before you start

As a safety precaution always
switch off the power to the oven
before commencing any clean­ing or maintenance. Never use
abrasive scourers or spray any
chemical oven cleaners or caustic
solution on the catalytic oven liners
as this may cause damage, wash
instead with soapy water.

When removing oven shelves you
must slide shelf out to the stop­per using both hands before lifting
front of the shelf up and sliding
out. To replace shelves do the
reverse of the above. It is advised
that you wear oven mitts or heat
protective gloves if oven has been
turned on.

2. Catalytic self
cleaning liners

Every ILVE oven (with the excep­tion of the 200LM, 600LM and
800LM models) has catalytic lin­ers. These have been pre-installed
in your ILVE oven to make your life
easier. As you cook the liners will
absorb any fat that splatters keep­ing your oven cleaner. There can
be four liners in your oven; one on
either side, one on the rear and
one on the roof of your oven. Only
the side liners are removable.

To maintain your oven you must
regularly do a self clean to remove
the fat absorbed in the liners
during the cooking process. This
may be weekly, monthly or yearly
depending on oven usage. Fat build
up is easily distinguishable by a
slight discolouration of the liners.
To do a self clean you must at the
end of the cooking process, turn

ILVE’s exclusive turbowave cooking system
means lower and more accurate cooking
temperatures and a reduction in cooking
time and food splattering. These advances
in oven design and technology means that
ILVE ovens require less cleaning when
compared to other ovens.

The introduction of the catalytic oven
cleaning system of removable floor, racks
and door glass, means that the once
torturous task of cleaning your oven has
become simplified. It is important to note
that regular thorough cleaning will keep your
oven looking good for an extended time.

To maintain your oven you must do a self
clean on a regular basis, approximately
every three to four months of normal usage.

Cleaning, Care
and Maintainance

14

the oven thermostat to 250 °C
on conventional heating system
for 10 - 20 minutes.
Always ensure that you remove
excess trays, side racks and
the fat filter as any fat will burn
on these items making cleaning
extremely difficult. You may also
need to wipe the door and inner
glass if they have a lot of splatter
on them.
Leave the oven with the door
closed and in this time the fat
absorbed in the catalytic liners
will burn off the liners and the
elements.
Once the oven is cool you may
need to wipe the base of the oven
with a damp sponge to remove
the product of the burn off. Every
six months you must
wash the side liners to ensure
longevity.
The side liners can be washed in
hot soapy water and are to be
dried before placing them back in
the oven.
If you clean the enamel in your
oven it is essential that you use
a non caustic cleaner and spray
that cleaner onto a soft cloth
rather than spraying the cleaner
directly into the oven.
The fat filter at the rear of your
oven has to be cleaned on a
regular basis; the filter can be
cleaned by hot soapy water, or in
the dishwasher

3. Oven floor
removal

The entire floor of your oven is
removable for cleaning purposes.
Before floor removal your must
first remove all trays and racks
from the inside of the oven and
remove the centred thumb screw
on the side shelving racks. This

will enable you to lift the side
racks up and off the locating pins
and out of the floor hole locks,
which secure the floor into the
oven. The oven floor will then
simply slide out of the oven.

4. Removal of door
and inner glass

For ease of cleaning ILVE have
made their oven doors removable
so that the interior oven glass
can be removed and cleaned.
All ILVE ovens use easy clean
vitreous enamel interiors giving
a smooth black non staining
appearance.

a. Removal of door

Open the door and lift catches
(A) and hook into arm (B) on both
sides. Lift door gently upwards
(C), as if closing, using both
hands placed either side of the
outer glass edge and door should
loosen. Gently pull the door up
towards you, if force is needed
the door is not in the correct
position and you will need to
repeat the procedure. To refit the
door reverse the procedure.

b. Removal of
inner glass

ILVE oven doors are fitted with
athermic door glass panels, the
inner panels are removable. To
remove glass open the door and
unscrew the thumb screws (D&E)
located on the top of door,
remove top strip and gently
remove glass (F&G) before
washing in hot soapy water. The
interior glass can also be cleaned
with a damp cloth. When replac­ing the glass it is important that

the silver coated surface faces in
towards the interior of the oven
and that the top strip is replaced
before screwing the glass back in
place.

15

A

B

C

D

E

F

G

COOKTOPS

Clean the stainless steel cooktop
surface after each use with a
clean cloth and normal deter­gent. Make sure the detergent
does not contain chloride or any
chloride compound.
For persistent stains use warm
vinegar or a non-abrasive cleaner.
If you need to polish a cooktop
surface use a metal polish such
as Auto Sol.

To make cleaning easier always
wipe spills when they occur, do
not leave them to dry as this
makes cleaning harder.

Trivets

Trivets should only be cleaned
once they have cooled, to stop
grazing from occurring. To clean
trivets wash in sink with warm
soapy water then dry immediately
using a clean dry cloth. Do not
use anything too abrasive such as
a chrome detergent as this may
cause damage.

Enameled trivets may over a
period of time discolour, this is
due to exposure to a naked flame
which may burn the enamel edge
off the tips of trivets. This will not
affect the performance of the
cooktop

Important
information

There are three components to
a burner; a cap, brass burner
and aluminium skirt. The cap is a
cosmetic piece and is not neces­sary during the operation of the
cooktop. It is advised that you

remove the cap during usage
then replace after usage.

Burner caps

The burner caps sit on the brass
burners to clean remove and
wash in warm water. Burner caps
should not be put into cold water
immediately after use, as grazing
will occur, always allow caps to
cool before cleaning.

Brass burners

The brass burners will tarnish to
a brown colour with use. To clean
simply wash in warm soapy water
to remove food splatter.

Aluminium skirts

The aluminium skirt from the
base of the burner may be
washed in warm soapy water
using a gentle scouring pad to
remove any burnt on food
splatter. A commercial product
such as Autosol, which is de­signed for cleaning aluminium,
can be used following makers’
instructions. Do not put skirts
in the dishwasher as this may
cause the aluminium to discolour.

Stainless steel

Stainless steel can be cleaned
using the ILVE cleaning cloth avail­able from ILVE or a range of com­mercial products and stainless
steel cleaners. Follow makers’
instructions, taking care when
cleaning around the graphics.

Never use abrasive products
on the stainless steel as it will
scratch the stainless steel.

Teppanyaki plate

Allow the teppanyaki plate to cool
slightly and apply a commercial
product such as Mr. Muscle
Orange Energy. Allow to sit for
five minutes then scrape plate
with a flat spatula. For heavy build
up a scourer may be required.

Ceran cooktops

When using a ceran cooktop it is
advised to only use stainless steel
pots with stainless steel bases.
The bottom of the pan must be
thick and fat and as close in di­ameter to the cooking zone as is
possible. The surface of the hob
and the bottom of the pan must
be kept clean.

The flat surface of the ceran
makes it easy to maintain. All
cleaning must occur when the
cooktop is cold. When cold use a
soft damp cloth to wipe over the
cooktop and then dry gently. For
a more precise clean a specialty
cleaning product may be
purchased from an outlet, never
use abrasive products.

Take care not to drop substances
containing sugar on the hob,
if this does happen clean with
warm water immediately before
the glass cools.

Oven light
replacement

Replacement globes are available
from the Ilve service department.
When changing over the lamp
always switch off the power first.
Unscrew the glass cover over the
globe by twisting it anticlockwise.

Cleaning, Care & Maintainance

16

If glass cover is hard to unscrew,
heat oven slightly, as this will heat
any fat that might be congealed
around the glass, and unscrew
using a cloth.

Remove existing globe and fit new
bulb, refit the glass cover and
switch on the power.

Ignition trouble­shooting

All ILVE burners have automatic
ignition. To ignite a gas burner
simply push the knob in and turn
to the left.

Ensure that the aluminium skirt
and brass burner are sitting flush
and that they are locked into
each other.

Check that the gas has been
lit. If the burner fails to ignite or
stay alight repeat process. If the
burner still fails to ignite a match
may be used with caution. If your
cooktop has flame failure it will
take 8 to 10 seconds for the
flame to stay alight.
If the problem persists call ILVE
in your capital city for service.
(Contact numbers are located on
the back cover of this booklet)

Range hoods

Range hood filters need to be
washed regularly by using warm
soapy water and drying using a
soft dry cloth.

There are various commercial
products available, which also
may be used, following manufac­turers’ directions for use.

Cleaning filters in
the dishwasher

The heavy alkaline of dishwashing
detergents could damage filters.
If you choose to wash the filters
in the dishwasher we recommend
you use a hot rinse mode with no
detergent.

RECOMMENDED
CLEANING
PRODUCTS

Burner Skirts and
Brass Burners:

■ Autosol metal polish, available

at automotive shops

■ Autosol shine, available at

supermarkets

Trivets:

■ Hot soapy water only

■ To remove surface staining

use any cooking oil and a fine
brush or scourer, lightly oiling
trivets will also help in keeping
their new appearance

Solid Plates:

■ Hillmark solid hotplate protec-

tor, available at supermarkets

Ceramic Plates:

■ Hillmark Cera-clean, available

at electrical stores

■ Hillmark CeraPol, available

at Supermarkets

Enamel Interior of Ovens:

■ Non Caustic

enamel
cleaner.
Spray the
cleaner onto
a soft cloth rather
than spraying directly
into oven to prevent the

spray getting onto the catalytic

liners, which can cause

damage.

Stainless Steel:

■ ILVE Stainless Steel Cloth,
available from ILVE

■ Cut back stainless steel

solution for initial use only,

available from ILVE

■ Fresh and Clean, available at
supermarkets

■ 3M Stainless Steel Cleaner
and Polisher, available at

supermarkets

■ Gumption, available at

supermarkets

■ Watered down Windex

(1/3 Windex to 2/3 water)

available at supermarkets

■ Hammersley Foaming Crème
Cleanser, available at

supermarkets

■ Hammersley Steel, Chrome
and Furniture Polish, available
at supermarkets

IMPORTANT:

ALWAYS USE NON-CAUSTIC
CLEANERS ON ILVE PRODUCTS.

The above products are
recommendations only.
ILVE will not be held responsible
for any non ILVE product.

17

Wok Cooking

Stir-frying is the technique most
associated with wok cooking.
The idea behind traditional wok
cooking is to cook thin strips of
meat quickly over a high heat
which sears and seals the meat,
rather than stewing it. This
technique retains the meat juices,
flavour and tenderness.
Vegetables and sauces are added
to finish the dish.

The specially designed trivets on
the ILVE wok burner are designed
to accommodate curved bottomed
woks, while the quad ring burner
provides the high heat needed to
quickly sear meat and achieve the
best results.

ILVE TIP

Always pat dry wet food with paper
towel before putting into hot oil as
hot oil will spit and spatter when it
comes into contact with droplets
of water.

Pan Frying

Pan frying is a popular and quick
way of frying thin cuts of meat and
vegetables in butter or oil. This
should be done over a high heat so
that food is seared and browned.

This section serves as a guide to choosing
the most appropriate cooking method for all
categories of food preparation.
Get to know the full range of features your
ILVE appliance has to offer.

Cooking with ILVE

18

Steaming

Steaming is the ideal way of
cooking vegetables, particularly
green leaf vegetables.

Place a small quantity of water,
usually no more than one cup,
into a saucepan with a tight
fitting lid.
Place on a burner, on high heat
and bring to the boil, then add
well rinsed vegetables and cover
with the lid. Do not allow the pan
to dry burn.

If you use a steaming rack which
holds vegetables above the
boiling water you can steam two
or more vegetables at once in
the same pan.

Braising

Braising is done in the lower part
of the oven (Mode 8) and is great
for tenderising cuts of meat and
creating dishes such as braised
steak and onions.

Rotisserie

The rotisserie is one of the best
ways to cook meat. The rotisserie
can accommodate up to three
joints of meat or portions of
poultry at once. Meat cooked
this way will need approximately
40 to 50 minutes per kilo at a
temperature of 180 to 200°C.
This is a guide only; it is recom­mended that meat is checked
every 30 minutes.

Deep Frying

Use the quad ring wok burner on
the cooktop for deep frying.

Remember to bring the cooking
oil to the correct temperature
before adding the food to be
cooked.

Oil will begin to give off smoke
when it is hot enough to com­mence cooking. To check the oil
temperature put in a single item.
If the test item is immediately
surrounded by a ring of bubbles
the oil is hot enough to start
cooking.
Extreme care must be taken
when frying on cooktops.

Pizza Stone

You can use the pizza stone for
both pizzas and sweet pastries.

The pizza stone can also be used
for keeping your bread warm
and crusty, just buy a good loaf
of bread, warm in the oven and
serve on the pizza stone.

ILVE TIP

After cooking wipe the pizza
stone with wet cloth, the blacker
it gets the tastier the food will
be, just like with wok cooking and
barbequing

19

Simmering

Low temperature cooking is a
wonderful way of tenderising
various cuts of meat, melding
flavours together in sauces and
curries and obtaining clear stocks
and consommés.

A low simmer can be achieved by
selecting a temperature between
the off position and the high
flame position on the selector
knob, when using large pots it
is recommended that the large
burner or wok burner is used.

Griddle Plate

The griddle plate is ideal for
preparing succulent meals using
a minimum of fat or oil. When
frying fatty meats such as chops,
sausages and bacon, much of
the meat’s fats will drip into the
griddle plate’s reservoir. This is a
very healthy way of cooking meat
while retaining tenderness and
succulence. As an added bonus
the griddle can be used as a food
or plate warmer.

Teppanyaki

The teppanyaki plate is an ideal
way of cooking delicate cuts of
meat that require quick cooking
methods. The heat in the plate
will seal the meat trapping the
natural juices and flavour without
damaging the delicate texture.
Ideal food for cooking this way
include bacon, eggs, pikelets,
pancakes, steaks, sausages, fish,
prawns and poultry.

Batch Cooking

ILVE’s advanced hot air systems
are perfectly suited to batch
cooking. The large oven capacity
enables you to bake two stand­ard family roasts side by side.
You can also cook two chickens
on the rotisserie simultaneously,
bake racks of multilayered cakes,
trays of biscuits, a variety of
pies, loaves of bread and fancy
pastries with perfect tempera­ture control and without having

to wait for one batch to finish
before starting the next. ILVE’s
built-in three stage element and
fan together with its self-clean­ing feature and efficient fat filter
enables a variety of foods to be
cooked together without flavour
transference.

Volcanic Rock
Barbecue Grill

When meat, poultry and seafood
is chargrilled on the volcanic rock
barbecue the food remains suc­culent and naturally moist whilst
developing subtle smoky flavours
which enhance both taste and
appearance.

Roasting

The roasting method is one of
the simplest ways to cook a large
piece of meat. Roasting is often
the method of choice because
it yields a tender interior and
browned exterior through pro­longed oven cooking. One of the

Cooking with ILVE

20

most attractive aspects of roast­ing to a busy cook is that while
the roast is cooking, the cook is
freed to perform any other tasks
that need attention before din­ner is served. Before beginning
the oven cooking segment of
the roasting process, the meat
should be trimmed, seasoned
and seared.
The standard temperature for
cooking roasts is 175ºC.
Technically, the lower the heat
of the oven, the better the final
roasted product will be. At a
lower temperature, the meat will

take longer to cook but will
produce more flavor and
moisture. Never roast meat at
a temperature below 93°C).
Once the temperature to cook
the roast at has been decided
upon, and the oven preheated,
place the trimmed, tied, sea-

soned, and seared meat onto a
baking dish and into the oven.
Roast the meat until its ideal
internal temperature is reached.
The ideal interior temperature will
depend wholly on what type
of meat is being roasted. For
example, a roast pork loin’s final
interior temperature should be
around 70°C. Gauge the interior
temperature of meat by using a
meat thermometer or by using
the ILVE Roasting Probe (available
on some models only).

21

COOKING IN YOUR
ILVE GAS OVEN

An ILVE fan forced gas oven has
the base burner situated under
the oven floor. The advantage
of ILVE’s fan forced gas oven
is that the heat is distributed
evenly throughout, which makes
it ideal for batch baking. How­ever, the lower shelf is the hot­test when baking so experiment
with different shelf positions to
obtain the best results.

The thermostat in ILVE gas
ovens is mechanical; it oper­ates on a different system than
electric ovens. There is no in­dicator light on the front of the
panel of the upright to show you
when the oven has reached the
correct temperature, however
the gas oven heats up fairly
quickly due to the powerful gas
burner at the base of the oven.
A moderate to hot temperature

in gas ovens is 175°C. You can­not switch between the mode of
cooking in the gas oven like you
can in the electric - if you are
cooking on the fan forced and
then wish to use the grill then
you must start again and ignite
the grill.

Cakes

Cook cakes on the third shelf
from the top on fan forced at
approximately 150°C. This will
give the cake a great colour and
texture.

Biscuits

If doing more than one tray of
biscuits at a time then use the
top three levels only.
The bottom shelf in oven is far
to close to the burner and bis­cuits will burn underneath. Cook
your biscuits at 140°C on fan
forced so they cook evenly.

Muffins

Cook at 175°C on the third
shelf from the top of the oven
on fan forced. Muffins cook very
well in the gas oven with a great
colour and very even texture.

Roasting

Cook at 175°C on fan forced
for half an hour per 500g. The
gas oven is fantastic for roast­ing - the meat tends to be very
moist and browns very well.
Best cooked on the ILVE grilling
dish.

Grilling

Grilling must be done on the
second level from the top of the
oven; the top level is too close
to the grill. Position food to­wards the back half of the ILVE
grilling dish so that the meat is
closer to the direct heat.

ILVE Recipes

22

Mustard Crusted

Roast Leg of Lamb

Rack of Lamb

with Cheese and

Semi-dried Tomato

Grilled Lamb Cutlets

& Vegetables

Steamed Trout with

Dill & Lemon

Chilli Salt Calamari

Marinated Seafood

Skewers

Scampi with Lime &

Orange Butter Sauce

Tasmanian Scallops

Creole Style

Gourmet Pizza

Layered Vegetable

Frittata

Fettuccine with

Chilli & Garlic

Vegetable Soup

with Vermicelli

Mini Christmas CakesPanna CottaThai Stlye Chicken

Chicken Casserole

with Moroccan Spices

& Cous Cous

Rosemary Damper

Almond Shortbread

Hearts

Hazelnut Torte with

Chocolate Ganache

Lemon Curd Tart

Vegetable Soup

with Vermicelli

Serves 4-6

Preparation time

20 minutes

Cooking time

25 minutes

Ingredients:

2 large onions, sliced thinly

½ cup (125ml) olive oil

2 cloves garlic, crushed

2 large capsicums, sliced thickly

2 cups carrots, sliced thinly

3 cups potatoes,

diced in 1cm cubes

7 cups (1.75L) vegetable

or chicken stock

2 cups beans, cut into

2.5cm pieces

2 zucchini, halved then

sliced thickly

250g vermicelli

½ cup coarsely chopped parsley

Salt and pepper to taste

➊

Sauté onion, in a heavy stockpot

until soft. Add garlic, capsicum and

carrots and cook for 5 minutes.

➋

Add potatoes and stock and

simmer for 10 minutes or until

potatoes are tender.

➌

Add green beans, zucchini

and vermicelli and cook until

vermicelli is tender.

➍

Divide soup among serving bowls
and season with salt, pepper and

chopped parsley to taste.

Serves 4

Preparation time

10 minutes

Cooking time

10 minutes

Ingredients:

500g fettuccine

Salt

1 chilli sliced thinly

2 cloves garlic crushed

3 tablespoons olive oil

Grated parmesan

➊

Bring large saucepan of
salted water to the boil.

➋

Cook fettuccine, uncovered,

until just tender then drain.

➌

Heat oil in a large frying pan,

add chilli and garlic,

frying gently for 2 minutes.

➍

Add drained pasta to chilli

and garlic mix, toss gently to

combine. Divide pasta among

serving bowls and top with

grated parmesan.

Fettuccine with

Chilli and Garlic

ILVE Cooking Tip

For variations of this dish
add seafood, meats,
cream or tomato sauces
according to your taste.

Layered

Vegetable Frittata

Serves 4-6

Preparation time

20 minutes

Cooking time

35-45 minutes

Ingredients:

2 potatoes peeled & sliced

1 red capsicum sliced

1 green capsicum sliced

1 zucchini sliced

1 spanish onion sliced

1 sweet potato peeled & sliced

2 small carrots peeled & sliced

1 cup (250ml) olive oil

3 tablespoons pesto

6 eggs

200ml cream

Salt and pepper to taste

➊

Preheat oven (Mode 9) to 170° C.

Once this temperature is reached

turn oven to (Mode 5)

➋

Place vegetables in a large bowl and

combine with oil and pesto

➌

Heat teppanyaki plate to high

➍

Add a small amount of vegetables

and cook for a few minutes. Put each

batch of vegetables to the side until

all vegetables are cooked

➎

Grease and flour a large ovenproof

dish and layer vegetables into

the dish

➏

In a bowl beat together eggs, cream

and season with salt and pepper,

slowly pour over vegetables to

completely cover. Tap dish to remove

air pockets

➐

Bake in oven for approximately

35-40 minutes. Frittata is cooked

when a skewer inserted into it

comes out clean

➑

Carefully invert frittata onto

a serving dish

➒

Serve with salad

Serves 3-4

Preparation time

1 hour

Cooking time

15 minutes

Ingredients:

Pizza Dough

3 cups plain flour or

bakers flour

Salt

30g dried yeast

1 cup (250ml) warm water

3 tablespoons olive oil

Toppings

A selection of your

favourite pizza toppings

Tomato sauce

Mozzarella cheese

➊

Sift flour and salt into a large

mixing bowl and sprinkle dried

yeast over flour.

Make a well in the centre

of the flour, salt and yeast mix

then pour in water and oil.

Stir in flour, combining to

make soft dough.

Transfer dough onto a lightly

floured board and knead to a

smooth ball.

Place dough back into a clean,

oiled bowl. Cover with plastic wrap

and leave to rise in a warm place

until the dough has doubled in size.

➋

Preheat oven (Mode 9) to hot

220ºC. Once this temperature is

reached turn oven to (Mode 3).

➌

Remove dough from bowl and

return to lightly floured board.
Knead to form a ball. Cut ball in
half and flatten half into a large

circle. Transfer to a lightly greased

baking tray or pizza stone.

➍

Top with tomato sauce, mozzarella

cheese and a selection of your

favourite toppings.

➏

Bake in oven for 15 minutes or

until crisp and browned.

Gourmet Pizza

Tasmanian Scallops

Creole Style

Serves 4-6

Preparation time

10 minutes

Cooking time

5-8 minutes

Ingredients:

12 fresh scallops in half shell

1 lime or lemon

Crumb Mixture

100g butter, softened

1 cup dry fresh breadcrumbs

2 teaspoons Cajun spice

1 teaspoon tomato paste

2 egg yolks

2 teaspoons sweet chilli sauce

Dash brandy, optional

➊

Preheat grill to high (Mode 6).

➋

Place scallops in shell on baking tray.

➌

Combine all crumb mixture

ingredients to make a smooth paste.

Either pipe or spoon mixture onto

each shell, making sure scallop

meat is fully covered.

➍

Place baking tray under grill and

cook for 5-8 minutes, or until

golden brown.

➎

Serve with either lime or

lemon wedges.

ILVE Cooking Tip

If mixture looks too dry
add extra butter before
topping on scallops.

Serves 4

Preparation time

20 minutes

Cooking time

10 minutes

Ingredients:

8 scampi

1 clove garlic, crushed

50 ml olive oil

Cracked pepper to taste

Lime and Orange

Butter Sauce

Juice of 2 limes

Juice of 1 orange

½ teaspoon lime zest

1 tablespoon sugar

60g Butter

1 orange segmented

➊

Combine garlic, oil and pepper

in a small bowl.

➋

Split scampi lengthwise on

underside and open slightly.

Place on a plate and pour over

garlic, oil and pepper marinade

and leave for at least 10 minutes.

➌

Meanwhile heat teppanyaki or

grill plate to hot. Once hot, place

marinated scampi cut side down

and cook for 5 minutes.

Turn scampi over and cook

for a further minute. Place on

warm serving dish.

➍

Lime and orange butter sauce.

Place lime juice, orange juice,

zest, sugar and butter in a small

saucepan and bring to the boil.

After two minutes of reducing add

orange segments and remove from

heat. Pour over warm scampi and

serve immediately.

Scampi with Lime and

Orange Butter Sauce

Marinated

Seafood Skewers

Serves 4

Preparation time

20 minutes

Cooking time

5 minutes

Ingredients:

1kg seafood, salmon,

green prawns and octopus

½ cup (125ml) olive oil

Juice 1 lemon
2 cloves garlic, crushed
1 tablespoon parsley or

dill, chopped

Freshly ground pepper, to taste

Bamboo skewers, soaked

in water

➊

Cut salmon into cubes, peel prawns

and cut tentacles off octopus,

leaving on tails.

➋

Mix together oil, lemon, parsley or

dill and pepper to taste in a bowl,

making marinade.

➌

Add seafood and marinate for

about 15 minutes.

➍

Heat teppanyaki plate or grill plate

to hot.

➎

Place skewers on heated plate and

cook for approximately 5 minutes,

turning frequently.

➏

Serve immediately.

ILVE Cooking Tip

Do not overcook seafood,
generally once it has lost
its opaque appearance
the seafood is ready.

Serves 4

Preparation time

15 minutes

Cooking time

2 minutes

Ingredients:

600g small whole calamari

or squid

1/3 cup plain flour

2 teaspoons chilli flour

1 tablespoon sea salt

Oil for frying

Spring onions, sliced

(To decorate)

Lemon wedges

➊

Clean calamari or squid by gently

pulling head and tentacles away

from body. Pull out the clear

backbone from inside of body

and stomach and discard.

Cut tentacles from head just

below the eyes, discard head.

Remove side wings and fine

membrane from body.

➋

Rinse body, tentacles and wings

thoroughly and dry with paper

towel. Cut calamari down the

centre and open flat, slice body

and wings into 5mm strips.

➌

Combine flour, chilli powder

and salt.

➍

Add calamari and toss to coat,

shaking off excess flour mixture.

➏

Heat oil in deep fryer and when hot

add half the calamari and cook for

1 minute or until just tender and

beginning to colour.

➐

Remove from oil, lifting basket and

allow to drain on paper towel.

Repeat with remaining calamari.

➑

Serve with sliced spring onions

and lemon wedges.

Chilli Salt Calamari

Steamed Trout

with Dill and Lemon

Serves 6-8

Preparation time

10 minutes

Cooking time

15 minutes

Ingredients:

1 500g trout, cleaned

and scaled

6-8 cups (1.75-2L) fish stock

or water

Sprigs of dill

1 lemon, sliced

1 spanish onion, sliced

➊

Place trout, dill, lemon slices

and spanish onion slices onto a

perforated tray into fish kettle.

➋

Carefully pour in 6-8 cups of water

or stock in fish kettle and lower tray

with trout carefully into fish kettle,

cover with lid.

➌

Steam the fish with a gentle

simmer for approximately

10-15 minutes. Test fish after

10 minutes by using a fork to flake

the thickest part of the trout.

It is ready when it flakes easily.

ILVE Cooking Tip

Check fish with point of
knife by lifting the flesh,
fish will be ready when the
opaque appearance of the
flesh is gone.

Grilled Lamb Cutlets

and Vegetables

ILVE Cooking Tip

Try this dish using
different herbs, spices
and marinades.
Take care with sugar
based marinades as they
tend to burn quickly.

Serves 2

Preparation time

10 minutes

Cooking time

5-8 minutes

Ingredients:

6 extra thick French trimmed

Lamb Cutlets

Selection of your favourite

vegetables, for example

capsicum, Spanish onion

and zucchini

Extra Virgin Olive Oil

Salt and Pepper

➊

Season cutlets with salt

and pepper.

➋

Slice vegetables, toss in oil and

season with salt and pepper.

➌

Heat grill plate or

teppanyaki to hot.

➍

Place on seasoned cutlets and

cook for about 8 minutes,

turning occasionally.

➎

Remove to warmed serving plate

and cover with foil.

➏

Add vegetables to grill and cook

for 3 minutes or until tender.

Serve cutlets with vegetables.

Rack of Lamb

with Cheese and

Semi-dried Tomato

Serves 2

Preparation time

15 minutes

Cooking time

35 minutes

Ingredients:

1 rack lamb, French trim

6 sundried tomatoes

50g tasty cheese, small pieces

Sprigs of rosemary

4 thin slices pancetta ham

1½ (375ml) cups rich red wine

sauce or gravy

➊

Preheat oven (Mode 9) to 250ºC.

Once this temperature is reached

turn oven to (Mode 2).

➋

With knife or skewer make an

incision along the lamb fillet just

below the bone.

➌

Make the incision wider by

stretching cavity with your fingers.

➍

Finely chop rosemary and mix

with marinade oil of sundried

tomatoes, gently rub over the

outside of lamb rack and through

the cavity made in lamb.

➎

Insert sundried tomatoes and cheese

into cavity, plug ends with a sundried

tomato to stop the cheese from

melting out during cooking process.

➏

Lay pancetta slices over meaty part

of lamb rack and place lamb into

preheated oven, middle shelf for

5 minutes.

➐

Reduce heat to 160° C and cook

for a further 30 minutes.

➑

Remove lamb from oven, allowing to

rest for at least 5 minutes.

Cut the meat between fingers and

serve with mashed potatoes,

vegetables and red wine sauce

or gravy.

Serves 6-8

Preparation time

10 minutes

Cooking time

90 minutes

Ingredients:

1½ - 2kg leg of lamb

1 large clove of garlic, slivered

3 tablespoons seeded mustard

1 teaspoon sweet soy sauce

➊

Preheat oven (Mode 9) to 160° C.

Once this temperature is reached

turn oven to (Mode 7).

➋

Pierce lamb with a knife to make

slits. Place garlic slivers into slits.

➌

Mix together seeded mustard and

soy sauce, making a paste and

spread paste evenly over the

leg of lamb.

➍

Place lamb in a baking dish. Pour a

small amount of water into bottom

of baking dish (This helps to keep

leg of lamb moist).

➎

Place baking dish into centre of

oven and cook for 90 minutes.

➏

Serve with roast vegetables.

Mustard Crusted

Roast Leg of Lamb

ILVE Cooking Tip

Place roast into centre
of oven , evenly spaced
between the top and
bottom elements.

Chicken Casserole

with Moroccan Spices

and Cous Cous

Serves 6-8

Preparation time

20 minutes

Cooking time

1 hour

Ingredients:

2 tablespoons olive oil

2kg chicken pieces

2 onions, sliced thinly

2 cloves garlic, crushed

3 tomatoes, chopped coarsely

2 tablespoons tomato paste
1 red capsicum, seeded and

chopped coarsely

1 teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon freshly grated

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

4 cups (1L) stock

½ cup raisins

Cous Cous

2 cups cous cous

2 cups (500ml) stock

2 tablespoon butter

➊

Heat oil in a large casserole dish.

Place chicken in dish and brown until

a golden colour. Remove chicken

from casserole dish and set aside

on a plate.

➋

Add onions, garlic, tomatoes and

capsicum to the casserole dish and

cook for 2 minutes.

➌

Add ginger, cloves, nutmeg, cinna-

mon and turmeric and pour in stock.

➍

Return chicken pieces to casserole

dish and cook over a gentle heat for

about 40 minutes, this dish can also

be baked in a 180° C oven for

40 minutes using (Mode 3).

➎

Add raisins and cook for further

five minutes.

➏

Cous Cous. In a medium saucepan,

bring stock and butter to the boil.

Stir in cous cous and remove

saucepan from heat. Cover and allow

to stand for 5 minutes or until all

stock is absorbed. Fluff with a fork.

➐

Serve casserole with cous cous.

Thai Stlye Chicken

Serves 4

Preparation time

25 minutes

Cooking time

15-20 minutes

Ingredients:

6 chicken fillets, skin on

1 carrot, julienned

1 stick celery, julienned
½ spanish onion, julienned
½ red capsicum, julienned

½ green capsicum, julienned

1 bunch coriander

1 bunch rocket lettuce

100g jasmine rice

Chicken Marinade

1 teaspoon palm sugar or sugar

1 clove fresh garlic

1 teaspoon dried coriander

1 teaspoon turmeric

1 teaspoon curry powder

3 small fresh chillies, whole

60ml fish sauce

½ cup (125ml) coconut milk

Chilli Vinaigrette

1 cup rice wine vinegar

60g chopped spanish onion
4 small fresh chillies, whole

20g fresh garlic

20g sugar, palm sugar if possible

20ml fish sauce

➊

Make marinade by combining all

ingredients and blending to a paste.

Coat chicken and allow to marinate

for a minimum of 2 hours.

➋

Preheat oven (Mode 9) to 175° C.

➌

Make vinaigrette by combining red

wine, vinegar, onion, chillies, garlic,

sugar and fish sauce and liquidise

in a blender.

➍

Place chicken on grill grid oven tray,

skin side up. Turn oven to fan-grill

(Mode 6) and place tray ¾ of way to

top in oven. Cook chicken skin side up

for approximately 10 minutes or until

golden brown, then turn over and cook

for a further 5-10 minutes.

➎

Serve with jasmine rice and a salad

of roquet, coriander and julienned

vegetables dressed with chilli vinaigrette.

Serves 4

Preparation time

10 minutes

Cooking time

5 minutes

Ingredients:

1 ¾ cups double cream

4 tablespoons caster sugar

Vanilla

2 teaspoons gelatine

Fresh berries or your favourite

fruit for serving

➊

Put cream and sugar in a

saucepan, stirring until sugar

dissolves. Bring to the boil,

then turn down and simmer

for 3 minutes.

➋

Add a few drops of vanilla.

➌

Put a small amount of the cream

mixture into a bowl, add gelatine

into mixture to dissolve and then

pour in remaining cream mixture.

Stir to combine thoroughly.

➍

Pour mixture into 4 x ½ cup

moulds, cover and refrigerate

until set.

➎

To unmould wrap each panna cotta

in a cloth dipped in hot water and

tip upside down onto a serving

plate. Shake gently to release from

mould. Repeat process if this does

not work.

➏

Serve with either berries or your

favourite fruit.

Panna Cotta

ILVE Cooking Tip

Strain mixture gently
before tipping into moulds
to remove all gelitin lumps.

Makes 5

Preparation time

20 minutes

Cooking time

50 minutes

Ingredients:

500g glace pineapple,

250g glace apricots,
125g glace figs, 125g dried
apricots, 500g pitted dates,

all chopped roughly

500g glace cherries

½ cup (125ml) rum or brandy

500g brazil nuts

200g unsalted butter

1 cup brown sugar

4 eggs

1¼ cup plain flour

½ cup self raising flour

3 tablespoons honey

Extra ½ cup rum or brandy

➊

Place all fruits into a large bowl and

pour over rum or brandy, cover

and leave overnight to soak.

Next day stir in brazil nuts.

➋

Preheat oven (Mode 9) to

moderately slow at 160° C.

Once this temperature is reached

turn oven to (Mode 5).

➌

Grease then line a 5x10cm round

cake tin with baking paper.

➍

Cream butter and sugar until the

mixture is pale in colour then add

eggs gradually, beating well after

each egg is added.

Sift flours and stir into creamed

egg, sugar and butter mixture with

¾ of the rum soaked fruit.

Divide mixture evenly among the

5 tins and bake in preheated oven

for 35 minutes.

➎

Heat honey in a medium saucepan

with the remaining fruit.

➏

Remove cakes from the oven and

spoon fruit and honey mix evenly
over the cakes before returning to
the oven for a further 15 minutes.

➐

Pour over extra rum and leave

to cool in tins. Once cold remove

cakes carefully from tins and wrap

in foil until ready to serve.

Mini

Christmas Cakes

Lemon

Curd Tart

Serves 6

Preparation time

20 minutes

Cooking time

30 minutes

Ingredients:

Pastry

1½ cups plain flour

2 tablespoons caster sugar

90g butter

1 egg yolk

2 tablespoons cold water

Rice (For prebaking pastry)

Lemon Curd

6 egg yolks

1 cup sugar

½ cup (125ml) lemon juice

125g butter

1 tablespoon grated lemon rind

➊

Pastry. Cream together sugar,

butter and egg yolk. Gradually

incorporate flour and water to

combine pastry into a ball. Cover and

place in refrigerator for 15 minutes.

➋

Preheat oven (Mode 9) to 160º C.

Once this temperature is reached

turn oven to (Mode 3).

➌

Grease an 18-20cm pie plate or flan

ring. Roll out cooled pastry to fit into

pie plate or flan ring. Crimp or

decorate the edges.

Place a sheet of baking paper over

pastry, pour in some rice and bake in

oven for 10 minutes. Remove from

oven and take out paper and rice.

➍

Return pastry and bake for a further

15 minutes or until golden brown,

allow to cool.

➎

Lemon Curd. Beat egg yolks and

strain through sieve into a medium

heavy saucepan over a low heat.

Add sugar and lemon juice and stir
to combine. Cook for 10-12 minutes
stirring continuously until the mixture
thickens and is able to coat the back

of a wooden spoon.

Remove from heat and stir until the

mixture cools slightly, stir in butter a

piece at a time until all is added. Add

rind and allow to cool slightly.

➏

Pour into the baked pastry shell and

chill in refrigerator until set.

Hazelnut Torte with

Chocolate Ganache

Serves 6-8

Preparation time

20 minutes

Cooking time

35-45 minutes

Ingredients:

6 eggs

¾ cup caster sugar

1 cup ground hazelnuts

¾ cup white breadcrumbs

1 teaspoon plain flour

Chocolate Ganache

300g dark cooking chocolate

½ cup (125ml) fresh cream

Hazelnuts to decorate

➊

Preheat oven (Mode 9) to 150ºC.

Once this temperature is reached

turn oven to (Mode 7).

➋

Separate eggs, placing whites in

bowl to side. Beat egg yolks until

thick and pale. Gradually beat in

½ cup sugar, then nuts and bread-

crumbs and continue beating until

ingredients are well combined.

➌

Whisk egg whites until they begin

to foam. Gradually add remaining

sugar and beat until mixture forms

peaks.

➍

Add half the egg white mixture into

the hazelnut mixture and gently fold

in. Sprinkle mixture with flour and

fold in remaining egg white mixture.

➎

Line and butter a 25cm spring

form tin and pour cake mixture into

tin. Bake cake for 35-45 minutes,

until cake shrinks away from

sides of tin. Remove cake from

oven and remove sides of cake tin.

Allow cake to cool.

➏

Chocolate Ganache.

Melt chocolate and cream in a

double saucepan stirring to

combine. Allow ganache to cool.

➐

Once cake is cooled carefully cut

horizontally to make two even
layers. Spread half cooled ganache
over one half of cold cake. Replace

the top of cake and cover with

remaining ganache. Decorate with

whole hazelnuts.

Almond

Shortbread Hearts

Makes approximately ½ dozen

Preparation time

25 minutes

Cooking time

18 minutes

Ingredients:

250g butter

¾ cup caster sugar

2 ½ cups flour

3 cups ground almonds

150g cooking chocolate

Slivered almonds

➊

Preheat oven (Mode 9) to 160° C.

Once this temperature is reached

turn oven to (Mode 2).

➋

Cream butter and sugar until light and

creamy. Sift in flour and add ground

almonds to make smooth dough.

➌

Wrap in plastic and place in the

refrigerator for 15 minutes.

➍

Divide dough in half and place between

two sheets of baking paper. Roll out

dough to about 4mm in thickness.
Using a heart shaped cutter, cut out
biscuits, repeat with other half of the

dough. If there is any dough remaining

roll into a ball and repeat process.

➎

Place biscuits on to greased baking

trays, leaving a space between each

biscuit. Cook for 10-12 minutes

or until a pale golden colour. Leave

to cool for a few minutes on trays

before removing onto a rack to

cool completely.

➏

Carefully melt chocolate and spread

over half of each biscuit and

sprinkle with slivered almonds.

Allow chocolate to set.

ILVE Cooking Tip

If batch baking, mode 8
would be better suited for
more than one shelf at a
time.

Rosemary Damper

Serves 8

Preparation time

15 minutes

Cooking time

35-45 minutes

Ingredients:

4 cups self-raising flour

2 teaspoons sugar

1 teaspoon salt

100g butter

2 teaspoons lemon rind,

finely grated

2 tablespoon fresh

rosemary, chopped

¾ cup parmesan cheese, grated

2-2 ½ cups (500-625ml) milk

Cracked pepper

Sea salt

➊

Preheat oven (Mode 9) to 170° C.

Once this temperature is reached

turn oven to (Mode 2).

➋

Sift flour, sugar and salt into
a large bowl. Rub butter into

sifted flour and salt then stir in

lemon rind and 1 tablespoon of

rosemary and parmesan cheese.

➌

Add enough milk to make a

soft dough and stir.

➍

Turn dough onto a floured board

and knead until smooth. Shape

dough into a round shape, about

three cm in thickness. Score with

a knife to make 8 portions.

➎

Carefully place on a greased

baking tray and brush with milk.

Sprinkle sea salt and remaining

rosemary over dough.

➏

Bake in oven for 35-45 minutes

until damper sounds hollow

when tapped.

➐

Serve hot with butter.

43

Troubleshooting

PROBLEM ANSWER

RANGE HOODS

Down lights not working Replace globe. Correct wattage globes must be used. 12V - 20w type g4.

How do i change the globes?

Model X39 = Remove inner chrome ring surrounding glass by prying off with small fine blade

screw driver, being careful not to drop glass. When inserting new globe, do not touch globe with
your hands. It is advisable to use a cloth instead. Replace ring and glass by pushing gently back
into place. Models X200 – X90 – B1-B2-T29-B9 C90 = Remove chrome ring by turning anti-clock­wise, glass is fixed to ring. Globe can now be replaced as above.

Indicator lights keep flashing

The flashing acts as a reminder for you to clean the mesh filters. It will occur in segments of
approximately 30 hours of useage. The range hood will need to be reset, for ease with lighting,
use a match stick or tooth pick. Push down the hidden button located in the small hole to the
right of the speed control buttons. Refer to information sheet, included with rangehood.

Range hood is noisy

This could be due to the installation. Please check that the range hood is installed with the
correct sized ducting. Soft type flexible ducting can cause hood to be noisy. ILVE recommends
ridged ducting, maximum length 4 metres.

Both lights and fan don’t work

Before calling for service, try turning power to range hood on then off. If the power point is not
accessible, this can be done at the meter box, this will reset the range hood.

COOK TOPS

My burners will not ignite

Check to see if the brass burners are placed correctly into the aluminium base. This is very
important as it will ensure the flame holes line up with the ignition post. It will also ensure
correct combustion when alight.

Does your ILVE cooktop have flame
failure devices fitted?

Ensure burners are located correctly as above. When burner is lit, ensure knob is firmly
depressed for 5 to 10 seconds. If new, ensure knobs are firmly fitted, check by pushing knobs
down firmly with the palm of your hand.

My ignition continually sparks

This may be due to a liquid spill over, which can cause moisture to enter into ignition micro
switches under knobs. Spraying liquid type cleaners can also create a problem. If this does
occur, the cook top should be turned off at power point and left to dry out. Removing all knobs
and using a hair dryer on the control panel, will assist the drying out process.

All the igniters spark at the same
time when lighting

This is normal and how they are designed to operate.

The knob is loose on shaft

Knob retaining spring clip has come out.This does not require a service technician and can be
replaced by customer. Please contact your ILVE state office, who will arrange for a clip to be
sent to you.

OVENS

How do I change the door seals?

Please note: the replacement of oven door seals does not require a service technician.
Door seals are easily replaced, please contact your ILVE state office, who will arrange for a
replacement to be sent. If out of warranty please contact the ILVE spare parts department.

My oven will not turn on but clock
is illuminated (digital type clock)

If an “A” is showing in display the clock needs to be reset, this can be done by pressing the
cooking time and end of cooking time buttons simultaneously while pressing the +/- buttons and
setting the correct time. The “A” (automatic) symbol should now be gone and the oven should
now turn on. The above problem can occur after a power interruption, on when the power is first
turned on to the appliance.

Oven will not turn on
(Analogue type clock)

For the oven to work manually the hand symbol must be displayed in the little window on clock.

My oven smokes when turned on

This is a natural occurrence and is caused by the self-clean burning off process. A good tip:
leave oven on at a high temperature for 10 minutes after removing cooked food. This will burn
off any splatter and prevent the oil from going cold. It will then start to burn off when oven is
next turned on. Please note: all ovens will occasionally require to be dismantled and cleaned
internally, even if self-clean liners are fitted. Do not use oven cleaner on self-clean liners.

My oven gets too hot externally

Check that the correct ventilation has been allowed. See illustrations of ventilation requirements
in installation book. Please note that being an oven, the external panels will warm up after the
oven has been on for over an hour, at high temperatures. This is normal heat transfer; the
panels can heat up to around 60ºC.

IG NITE Y OUR PAS SION F OR COO KING

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Ph: [phone] Fax: [phone]

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Ph: [phone] Fax: [phone]

QUEENSLAND

1/42 Cavendish Road, Coorparoo QLD 4151

Ph: [phone] Fax: [phone]

WESTERN AUSTRALIA

10/55 Howe Street, Osborne Park WA 6017

Ph: [phone] Fax: [phone]

SOUTH AUSTRALIA

73 Welland Ave, Welland SA 5007

Ph: [phone] Fax: [phone]

TASMANIA

Ph: [phone]

Fax: [phone]

QUEENSLAND COUNTRY

Ph: [phone]

Fax: [phone]

NEW ZEALAND

P.O. Box 11.160 Sockburn, Christchurch

Ph: 0508 458 369 Fax: [phone]

Email: [e-mail] Website: www.ilve.com.au

In the interests of continued product improvement ILVE reserves the right to alter specifications without notice