ILVE UM150FMP, UM1207MP, UM120FMP, UM120S5MP, UM150FMPI Operating Manual

Operating Manual

& Recipe Book

Although we encourage you to dive right in, as the owner of a brand new ILVE oven we’d also

like t o invite y ou to atten d a compli mentary 2 hour masterclass. As part of the class you’ll

learn ho w to prepare and cook a numbe r of delicious signature ILVE dishes, not to mention

our top tips for getting the most out of your ILVE oven. From improving cooking results to

general maintenance information, we know you’ll enjoy this comprehensive, fun masterclass.

Simply call you r local showroom to organise a b ooking.

NSW

48-50 Moore Street
Leichhardt
02 8569 4600

VIC

1211 Toorak Road
Camberwell
03 9809 2122

QLD

1/42 Cavendish Road
Cooparoo
07 3397 0900

WA

Unit 10/55 Howe Street
Osborne Park
08 9201 9299

YOUR FREE MASTERCLASS

ilve.com.au

OPEN 24/7

ILVE ACCESSORIES ONLINE SHOP

For a wide range of coffee machines, pods and other ILVE
accessories, at the click of a button shop.ilve.com.au

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.

Congratulations,

If you think your kitchen might look good in the pages of
a magazine or catalogue, this is your chance to make it
famous. To enter into the draw, simply take four photos of
your kitchen, tell us in 60 words or less why it deserves to
win, then send everything to [email protected].
The best entry will even win a beautiful ILVE by Ascaso
coffee machine in the process. Good luck!

Installation Check 10
Rack positions 10
Burning in elements 10

ILVE Features 10
Cavity cooling fan 10
Cooktop 10
Hob burners 11
Low simmer 11
Trivets 11
Volcanic rock barbecue grill 11
Rangehoods 11
Griddle plate 11
Pizza stone 11
Safety flame failure device 11

Grilling Systems 12
Traditional grilling 12
Fan grilling 12
Controlling splatter and smoke 13
Rotisserie mode 13
Shelf positions 13
Grilling guide 13

Electric Oven Systems 14
Setting the clock 14
Using the oven 14
Temperature 14
Preheating 15
Roasting probe 15
Oven function selection 15

Oven Cooking Modes 16

Gas Oven Systems 17

Cooking in your gas oven 17
Electric grill 17
Rotisserie 17
Selecting the ventilated gas or electric function 17
Gas oven function selection 17

Clocks & Timers 18

Digital clock (24 hour clock) 18
Digital clock (Non programmable) 18
Analogue clock/Nostalgie series (12 hour clock) 19

Care & Maintenance 20
Before you start 20
Catalytic self cleaning liners 20
Oven door removal 21
Cooktops 22
Oven light replacement 22
Ignition trouble shooting 22
Rangehoods 23
Recommended cleaning products 23

Cooking With ILVE 24
Wok cooking 24
Pan frying 24
Steaming 25
Braising 25
Rotisserie 25
Deep frying 25
Pizza stone 25
Induction cooktops 26
Simmering 27
Griddle plate 27
Teppanyaki 27
Batch cooking 27
Volcanic rock barbecue grill 27
Roasting 28

Cooking In Your Gas Oven 28
Cakes 28
Biscuits 28
Muffins 28
Roasting 28
Grilling 28

ILVE Coffee Machine 29

Warranty Card 53

Troubleshooting 55

ILVE Recipes 30

• Teppanyaki

• Australian Breakfast

• 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 Style Chicken

• Panna Cotta

• Mini Christmas Cakes

• Lemon Curd Tart

• Hazelnut Torte with Chocolate Ganache

• Almond Shortbread Hearts

• Rosemary Damper

Contents

Hob burners

ILVE’s triple ring high intensity burner
is a high speed, high tempera ture
burner rat ed at 19.4 Mjh. I t has a
broad diameter to provide even h eat
across a ma ximum surface area of a
wok or fr ying pan allowing fo r cooking
efficiency and elimination of loc alised
hot spots which can cause bur ning
and sticking.

ILVE’s conventional high efficiency
medium bur ners are rated at 1 0 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 elongated/
fish burne r trivet is rated at 15 Mjh
and is grea t for steaming or grilling
on ILVE’s griddle plate . ILVE’s multi
fuel hobs are equipped with the usual
combination of conventional gas
burners wi th gas wok burner but can
also be e quipped with a varie ty of
specialised hotplates.

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 all ILVE models. 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 20).

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.

Rangehoods

A complete range of designer
rangehoods 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

This is a flat clay pizza stone and is
available from ILVE 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.

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. Refer to page 18.

2 Set oven temperature control knob to 250º 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 (2 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 the

burn in process so that the oven and grill/rotisserie will be
ready for use. Refer to page 20.

• 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.

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.

Normal Position

Reversed Position

Installation Features

10 ILVE Operating Manual

11ILVE Operating Manual

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.

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.

Rotisserie mode

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

2. Leave oven door closed.

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

• Refer to page 28 for cooking

methods in your gas oven.

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
closed. Grilling with the door open 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. ILVE ovens
combine 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.

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.

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
175º 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 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

Grilling guide

FOOD TO BE
GRILLED

RECOM­MENDED
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.

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 5 to

1 from top to bottom

(See diagram above right).

• 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.

ILVE TIP

• When conventional grilling

the oven door should always

be closed

• 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 5).

Shelf positions

– 5

– 4

– 3

– 2

– 1

Grilling Systems Electric

12 ILVE Operating Manual

13ILVE Operating Manual

Preheating

Always preheat your ILVE oven to at
least 175ºC before placing food in it.
To do this use the Quick Start mode
(Mode 9) on your control knob. Set
your oven to 250ºC, after the oven has
reached temperature, indicated by the
temperature light turning off, you may
then switch the oven to your required
mode.
Tip: Set the oven timer to 8 minutes to
alert you when the oven has reached
temperature.

Roasting probe

ILVE’s premium models are 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 55 degrees

• Medium 65 degrees

• Well-Done 75 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.

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 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.

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 18)

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, where no temperature setting
is required.

Temperature is indicated by an
ORANGE light. This light will tur n
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 louvre 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 moderate 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.

FUNCTION

TYPE OF FOOD

PIZZA 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

Pizza • 3

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, Quiche etc.

• • • 2

Egg Dishes ­Souffle, Pavlova,
etc.

• • 2-3

Bread • • • 2

AuGratin/Crumb
Cheese

• • 3-4

Toasted
Sandwiches

• 4

Electric oven function selection

Oven Systems Electric

14 ILVE Operating Manual

15ILVE Operating Manual

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 tur ning 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.

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 top
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 start the fan electric
grill apply the same steps as above.

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

ICON MODE FUNCTION

MODE 1

Pizza mode

ILVE’s unique Pizza mode has been specifically designed for you to cook the perfect Pizza
To achieve perfect results; turn the oven thermostat up to 250 degrees (best temperature
for pizza cooking) ILVE’s pizza mode will do the rest by turning on all elements in the oven
at 30% and the bottom element on at 100% of their capacity. This ensures you get a
nice crispy base with the assistance of the other elements at lower heat to cook the top
of your pizza. For best results it is recommended that ILVE’s pizza stone be used on the
middle shelf when using this function.

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 2 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. With this mode you should grill with the door closed.

Rotisserie mode

(All models except 600mm

and P70 Series 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 in the

rear of the 300mm & 400mm ovens. The ILVE rotisserie can accommodate up to two

joints of meat or portions of poultry at once.

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 8 is also the self-cleaning mode in models, which
have self cleaning liners.

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 6 – 8 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.

Roasting probe

(For models 948 Series,

600SSXMP & Majestic

Series only)

These ILVE models are 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.

(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

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.

Gas oven function
selection

Thermostat knob

Function knob

Please note: To turn the oven light on or off during cooking, simply push in the oven control knob.

Electric Oven Cooking Modes Gas Ovens

16 ILVE Operating Manual

17ILVE Operating Manual

Clocks & Timer Controls

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.

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.

Digital clock (24 hour clock) Digital clock (Non programmable) Digital analogue clock

To Set the Clock

To set the time on your new ILVE
Nostalgie oven, simply push and hold
in the dial on the clock until you see the
word MAN appear on the screen, this
will indicate that your clock is in manual
operation. Once the MAN appears on
the screen press in and hold the Dial on
the clock for approximately 10 seconds
until the word TIME appears. Release
the button then turn the dial clock wise
to set the Hour time then press the Dial
again once and turn the dial clockwise
to set the Minute time. Press the dial
one final time and the clock is now set.
The word MAN will appear again in the
main screen.

Timer reminder

You can program your oven to beep
at you after a certain amount of time.
To do this press the dial once then
turn the knob clockwise to the desired
amount of minutes you would like
before the oven beeps at you. Press
the dial again; you will now see the
time in the middle of the clock and the
countdown timer counting backwards
on the digital display. The timer is now
set, (the maximum countdown time is
60 minutes). If you would like to cancel
the countdown timer simply press the
dial again. This will bring you back to
the main screen where the word MAN
will appear.

PRG1 Automatic ‘Oven on’
mode

You can program the oven to
automatically turn on without you

being there. To do this press and hold
the dial in until the oven beeps at you
(approximately 5 seconds) turn the
dial until PRG1 appears then press the
dial and push the dial to confirm. Turn
the dial to the hour start time. Press
the dial again then dial up the minute
time. Press the button to once more
to complete the process. The oven is
now set to start and will flash at you
displaying ‘ON’ and ‘the start time’ you
have selected. You will now need to set
a cooking function and temperature.
There will be an

symbol over a bowl
of steam in the digital display. This is
indicating to you that the oven is in a
program mode. The oven will now be
non operational until the ‘oven on’ time
you have set begins. To cancel out your
program press the clock dial once and
the MAN symbol will appear again on
the display and the

symbol over the

bowl of steam will disappear.

PRG2 Automatic ‘Turn off’
mode

This program allows you to shut the
oven off automatically while you are
cooking and not at the oven. To do this,
press in and hold the clock dial until it
beeps at you (approximately 5 seconds)
turn the dial until PRG2 appears and
push the dial to confirm. Press the
button again and then turn the dial to
the hour you wish the oven to turn off.
Press the dial again and turn the minute
hand to your desired time. Press the
button to once more to complete the
process. The oven is now set to turn off
and will flash at you displaying ‘OFF’
and ‘the stop time’ you have selected.
There will be an

symbol over a bowl
of steam in the digital display. This is
indicating to you that the oven is in
a program mode. To cancel out your
program press the clock dial once and
the MAN symbol will appear on the
display and the

over the bowl of

steam will disappear.

PRG3 Automatic ‘Turn on and
off’ mode

This program combines PRG1 and
PRG2 and allows you to program the

oven to turn on and off automatically
without you being in the room. To do
this, simply press in and hold the clock
dial until it beeps at you (approximately
5 seconds) turn the dial until PRG3
appears and push the dial to confirm
and the word ‘on’ will appear. First
turn the dial to the hour time you wish
for the oven to start, then press the
dial again and select the minute time.
Second, press the dial and the word
‘off’ should appear then turn to the
hour of finishing time you would like,
then press the dial again and turn the
dial to the minute finishing time. Last,
press the dial more time and the oven
is set to start and finish. The clock will
now flash the starting time and finishing
time and an

will appear over the
bowl of steam on the screen. This is
telling you the oven cannot be operated
yet because it is in a program mode.
All that there is left to do is select a
cooking mode and a temperature you
would like the oven to cook at when
the oven starts. To cancel out your
program continually press the clock dial
until the MAN symbol appears again
on the clock and the

over the bowl
of steam has disappeared. Note: you
cannot preheat the oven when using
these programs.

Dimmer

The ILVE digital Nostalgie clock has a
dimmer function. The dimmer mode
works automatically once you set the
time. How it works: the dimmer will
periodically dim to a softer brightness
every hour from 9pm at night until 7am
the next morning where it will return to
full brightness.

Key

Minute
minder

Automatic

cooking

time

End of

cooking

time

Clock

Timer

settings

18 ILVE Operating Manual

19ILVE Operating Manual

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. Removal of door &
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.

Please note: The oven door glass
must be replaced the same way it was
moved with the tint facing the inside of
the oven.

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 the oven
thermostat to 250 °C on fan forced
heating system for 10 - 20 minutes.
Always ensure that you remove excess

trays (be aware as oven racks & trays

will be hot), side racks and the fat filter
as any fat will burn on these items
making cleaning extremely difficult. You

A

B

C

D

E

F

G

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
and removable racks and door glass means that the once
torturous task of cleaning your oven has become simplified. It
is important to note that regular cleaning will keep your oven
looking good and operate better 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 & Maintenance

20 ILVE Operating Manual

21ILVE Operating Manual

Rangehoods

Rangehood 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 protector,

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.

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 bur ner 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 tar nish to a
brown colour with use. To clean simply
wash in warm soapy water or soak
in white vinegar overnight 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. 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 tur n 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)

Cleaning, Care & Maintenance

22 ILVE Operating Manual

23ILVE Operating Manual

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

For deep frying use the triple ring wok
burner on the cooktop or ILVE’s Domino
deep fryer. 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.

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.

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 triple ring burner provides the
high heat needed to quickly sear meat
and achieve the best results.

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.

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.

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.

Cooking with ILVE

24 ILVE Operating Manual

25ILVE Operating Manual

The ILVE induction cooktops have been
designed to make your cooking quick,
easy and fun. When using an Induction
cooktop you will need to use specific
cookware, this is due to induction
technology using magnetic fields which
transfer the cooking energy to the base
of your cookware. You need to make
sure that the cookware you are using
has a magnetic base.

Due to the cooktop needing a magnetic
base to work, the cooktop will not
start to generate heat until it comes
into contact with the magnetic field
the cookware will create. Once the
saucepan is removed the cooktop will
automatically shut down until magnetic
contact is reintroduced.

Even though the cooktop uses the
base of your cookware as the heating
element and not the cooktop you
should still be aware that the cooktop
surface may still be hot from residual
heat. The cooktop display will have a

appear to indicate to you the surface

may be hot and you should not touch it.

Cookware bases that will work on
induction surface: Enamel, Cast Iron,

Stainless Steel.

Cookware bases that will not work
on induction: Copper, Glass, Ceramic,

Aluminum.

Turning on the cooktop

To operate your induction cooktop
switch the cooktop on by touching the
power button, choose which cooking
zone you wish to cook on, to do this
touch the

button of the zone you
desire, to adjust the temperature
continue to press the

through 1 to
9 you can reduce the heat level by
using the

button. Five seconds after
you have selected your temperature
the cooktop will go into lock mode to
prevent you accidentally changing the
temperature. To adjust the temperature
or to activate another zone simply touch
the

button on the desired zone then

adjust accordingly. A red dot will appear
next to the zone that is being used or
adjusted, to activate another zone touch
the

button and another red dot will

then appear next to that zone.

Automatic boil &
reduce function

Your ILVE induction cooktop has
been designed to automatically boil
then reduce to a simmer without you
being there.

To do this, bring the desired cooking
zone up to maximum temperature ‘9’ by
touching the

button. An will start to
flash followed by the number ‘9’ simply
reduce the temperature by touching the

button (e.g. to number 4) the cooktop

will now flash 4 and

. The cooktop will
come to a boil and then reduce to the
desired simmering temperature you have
chosen. The letter

will stop flashing
when the cooktop has reduced to your
selected temperature.

Power boost function

Your ILVE induction cooktop also
includes a rapid power boost mode on
each zone. This will enable you to bring
large liquid quantities such as water to a
boil in a much quicker time by supplying
more power to an individual zone.

To do this simply activate the zone in
which you choose to use and press the

symbol on your cooktop (P stands
for Power Boost). This will deliver a
much higher magnetic current to the
selected cooking zone and will bring
large amounts of liquid to a boil in a
much shorter time (e.g. 2 litres or water
will be boiled in approximately 3.5
minutes). A maximum of 2 zones can
be activated on Power Boost at any
one time, once a 3rd zone is activated
to power boost all zones will power
share. Once your liquid has come to
a boil, reduce the temperature to 9
or lower to continue cooking. (Note:
Power boost is only to be used to get
large amounts of liquid to a boil quickly

and not to be used as a cooking zone
as power boost is two extreme for
normal cooking).

Shut down timer

Your ILVE induction cooktop has been
equipped with a shut down timer so you
can set your cooktop to shut itself down
automatically after the desired time.

To do this, activate your cooking zone
and simply touch the timer button, ‘00’
will appear by touching and holding
down the timer button. The countdown
timer will rise, to reduce the time press
the

button, after the selected time
has expired the individual cooking zone
will automatically shut down and beep.
If you wish to adjust the cooking time
after it has been set, simply activate the
cooking zone you are using by pressing
the

button closest to the zone, press
the timer button and then use the
and

Button to readjust the new shut
down time Each cooking zone can be
set at its own individual shut down
time. If you wish to check on individual
shut down time simply activate the
zone you wish to check by touching the

button. The maximum time you can

set each zone is 60 minutes.

Safety devices

Your ILVE induction cooktop has been
installed with some safety devices.
If you happen to boil dry a saucepan
or pot, or if the cooktop reaches a
dangerous temperature the cooktop
will shut down automatically to prevent
any harm on itself or your kitchen. The
cooktop will also beep at you to alert
you of a problem.

The cooktop is also fitted with a spill
detection device, this means that if you
have left something unattended and
there happens to be a boil over, once
the cooktop control panels senses a
spill it will automatically shut down and
beep at you to come and check what
has happened.

Keep warm function

Your ILVE induction cooktop also has
a keep warm function. This function
makes it possible to reach and maintain
a very low simmer for very delicate
simmering or to place something
you are cooking on hold until you
are ready to come back to cooking.
This temperature is also the lowest
temperature you can cook with to
prevent food spoilage or contamination.

To do this, activate the cooking zone
you are using by pressing

then press

the

button. A shape will appear
and maintain that temperature of 70 °C
for a maximum of 2 hours.

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.

Cooking with ILVE Induction Cooktop Cooking with ILVE

26 ILVE Operating Manual

27ILVE Operating Manual

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
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 flavour 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, seasoned, 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).

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.

Cooking In Your ILVE Gas Oven

Both the free standing and built in
ILVE coffee machines are amongst
the most advanced fully automatic
and programmable coffee machines
on the market. They have been hand
built with commercial quality parts
and these attributes have adapted
to the domestic market. Not only will
you experience the aroma and taste
that you would normally only get from
your favourite coffee house, your ILVE
coffee machine comes with much more
advanced added extras to heighten
your coffee experience.

There are a number of different settings
on you ILVE coffee machine from a
short black, double shots and long
black settings. You also have the
option to introduce a different pre
ground coffee for one individual shot
(e.g. decaf ect). Simply activate the
designated single shot button and
add your unique grinded coffee in
the individual compartment. The ILVE
coffee machine will also prompt you to
clean, decal and to empty the puck bin
(coffee waste). With your ILVE coffee
machine you can brew coffee and froth
milk all at the same time. This is due to
the machine having a large solid brass
boiler with a heat exchanger. You can
also produce straight hot water for your
cup of tea or chai latte.

Being the most advanced machine on
the market you also have the ability to
adjust your grind, grind time, amount of
coffee per shot and much much more.
The machine has been designed for
you to adjust it to your individual taste.

Pictured: ILVE’s SCM5 Built-in coffee machine and 600 SSXMP Built-in oven

Pictured: ILVE’s SCM6 freestading coffee machine

Cooking with ILVE ILVE Coffee Machine

28 ILVE Operating Manual

29ILVE Operating Manual

ILVE Recipes

Mustard Crusted Roast

Leg of Lamb

Rack of Lamb

with Cheese &

Semi-dried Tomato

Grilled Lamb Cutlets

& Vegetables

Steamed Trout with

Dill & Lemon

Chilli Salt CalamariMarinated Seafood

Skewers

Scampi with Lime &

Orange Butter Sauce

Tasmanian Scallops

Creole Style

Gourmet Pizza

Australian Breakfast

Layered Vegetable

Frittata

Teppanyaki

Fettuccine with

Chilli & Garlic

Mini Christmas CakesPanna CottaThai Style ChickenChicken Casserole

with Moroccan Spices

& Cous Cous

Rosemary DamperAlmond Shortbread

Hearts

Hazelnut Torte with

Chocolate Ganache

Lemon Curd Tart

Vegetable Soup

with Vermicelli

Teppanyaki

Serves 2

Preparation time:

10 minutes

Cooking time:

10 minutes

Ingredients:

2 piece of trimmed steak

(the cut of meat is up to you)

2 pieces of salmon steaks

(or any other fish steak)

½ a capsicum
4 mushrooms

½ a bunch of rosemary leaves

½ an onion chopped

1 bunch of shallot tails

1 garlic clove

Extra virgin olive oil

Salt and pepper

➊

Cut and trim vegetables place in

deep bowl and mix in rosemary

leaves garlic and extra virgin olive

oil and mix well.

➋

Pre heat teppanyaki plate on high for

10 minutes.

➌

Brush steak and chicken with extra

virgin olive oil and season to task

with salt and pepper then add to the

teppanyaki plate.

➍

Once the steak and salmon require

turning add the vegetables to the

teppanyaki plate and work the

vegetables until meat has finished

cooking then serve.

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.

Australian Breakfast

Serves 2

Preparation time

10 minutes

Cooking time

10 minutes

Ingredients:

4 eggs

4 sausages

6 rashes or bacon

2 large mushrooms sliced

2 tomatoes halved

➊

Heat teppanyaki plate up for

10 minutes then spray plate with

extra virgin olive oil.

➋

Place sausages on teppanyaki

plate and cook for 5 minutes

turning as needed.

➌

Add bacon, mushroom, tomatoes
and cook for a further 5 minutes.

➍

Add eggs onto the plate and remove

all food from the teppanyaki plate

when the eggs have cooked.

ILVE COOKING TIP

To avoid splatter and trap

heat, use ILVE’s teppanyaki

dome cover accessory.

Fettuccine with

Chilli & Garlic

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.

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 7).

➋

Place vegetables in a large bowl
and combine with oil and pesto.

➌

Heat teppanyaki plate or frypan 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 1).

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.

Scampi with Lime

& 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.

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.

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.

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 1-2 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.

Steamed Trout

with Dill & Lemon

Chilli Salt Calamari

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

& Vegetables

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, tur ning

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.

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.

ILVE COOKING TIP

Try this dish using different herbs,

spices and marinades. Take care

with sugar based marinades as

they tend to burn quickly.

Rack of Lamb

with Cheese &

Semi-dried Tomato

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.

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, cinnamon

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.

Mustard Crusted

Roast Leg of Lamb

Chicken Casserole

with Moroccan Spices

& Cous Cous

ILVE COOKING TIP

Place roast into centre of oven,
evenly spaced between the top

and bottom elements.

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 CottaThai Style 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 rocket, coriander and

julienned vegetables dressed

with chilli vinaigrette.

ILVE COOKING TIP

Strain mixture gently

before tipping into moulds to

remove all gelatin 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 8).

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

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.

Lemon

Curd Tart

Makes approx. 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.

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
breadcrumbs 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

Hazelnut Torte

with Chocolate Ganache

ILVE COOKING TIP

If batch baking, mode 8 would

be better suited for more

than one shelf at a time.

Warranty Card

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.

Rosemary Damper

THIS WARRANTY IS VALID IN AUSTRALIA ONLY

NOTE

To activate this warranty please complete the details listed

below when you have unpacked the product, and send

the ‘tear off’ card with a copy of your proof of purchase

invoice or sales docket to:

REPLY PAID

83617
Leichhardt, N.S.W
2040

Warranty

These products are covered by a warranty in addition

to all rights available to you by statute. The warranty

is for a period of twenty four (24) months from the

date of purchase, subject to the following conditions.

The warranty covers repairs free of charge of any fault

arising from defective materials of components, or faulty

workmanship. The product will be repaired or replaced at

the recommendation and discretion of ILVE Australia.

The conditions above mentioned are:

1. That the purchaser carefully follows all

instructions packed with the product.

2. That the purchaser carefully follows the

installation instructions provided and complies

with the electrical wiring regulations, gas and/or

plumbing codes by having the product installed by

a Fully Licensed tradesperson.

3. That the purchaser carefully follows the

instructions provided in the owners manual

detailing the proper use and care of the product

and does not use the product for any purpose

other than the domestic use for which it has

been designed.

4. That the product was purchased by an approved

ILVE dealer in Australia and has been installed

in Australia.

5. That this warranty does not extend to:

a) Light globes (this includes rangehoods,

ovens and microwaves

b) Damage to ceramic glass caused by

liquid or spill overs, neglect, lack of

maintenance or impact.

For information on cleaning substances

containing sugar please refer to page 16

of your Operating Instructions manual.

c) Damage to the surface coatings caused by

cleaning or maintenance using products

not recommended by the owner’s

handbook.

d) Defects caused by normal wear and tear,

accident, negligence, alteration or misuse.

ilve.com.au

Please complete and send to ILVE at: REPLY PAID 83617

LEICHHARDT NSW 2040

Last Name: First Name:

Address:

State: Postcode: Email:

Home Phone: Mobile:

Purchase Date: / /

(Please attach proof of purchase to validate warranty)

MODEL NUMBER

SERIAL NUMBER

(if you cannot locate the serial number please call ILVE on 1300 85 64 11)

1

2

3

4

WARRANTY REGISTRATION CARD

Continued over…

PROBLEM ANSWER

RANGEHOODS

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 usage. The rangehood 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.

Rangehood is noisy

This could be due to the installation. Please check that the rangehood 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 rangehood on then off. If the power point is not
accessible, this can be done at the meter box, this will reset the rangehood.

COOKTOPS

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 cooktop 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

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.

Troubleshooting

e) A product dismantled, repaired or

serviced by any service person other than

an authorised employee or agent of ILVE

appliances. To locate your closest

ILVE authorised service agent please

call 1300 85 64 11

f) Damage or defects caused by rangehood/s

being installed externally, incorrectly

or not in accordance to the manual/s

supplied with the product.

(ILVE RANGEHOODS ARE

DESIGNED FOR INDOOR USE

ONLY)

g) If the appliance IS NOT in the possession

of the original purchaser.

h) All components resulting in poor

workmanship subject to the above

conditions become property of ILVE

and upon request MUST be returned

to head ofce in Leichhardt, N.S.W

for assessment.

i) Damages or dents not affecting the

performance with items purchased off

display and as factory seconds

6. The provision of service under this warranty is

limited by the boundary of the nearest service

agent’s area.

Travelling cost incurred for service outside this

area is not covered by this warranty and will

incur commercial cost to be paid by the customer

regulated by the number of kilometres travelled

beyond the service area. This warranty covers a

50 kilometre round trip.

7. The cost associated with the hire of extension

ladders and scaffolding to service rangehoods

installed on ceilings greater than 3 metres will not

be covered by this warranty. Such costs will be

borne by the customer.

Please refer to the ILVE Operating manual for trouble

shooting before making a service call. Please note that

ALL SERVICE CALLS MUST BE BOOKED

THROUGH ILVE’S SERVICE AND WARRANTY

DEPARTMENT ON 1300 85 64 11

For all service enquiries, please contact ILVE service and

warranties hotline on 1300 85 64 11. If you are unable to

establish the date of purchase, or the fault is not covered

by this warranty, or if the product is found to be in working

order by an ILVE authorised service agent, you will be

required to bear all service call charges.

Warranty Card continued

ilve.com.au

55ILVE Operating Manual

National Service 1300 856 411

ILVE showrooms are open daily from 9am-5pm and Saturdays 10am-4pm
(WA by appointment only on Saturdays)

ilve.com.au

NSW & ACT (Head Office)

48-50 Moore Street
Leichhardt
T 02 8569 4600
F 02 8569 4699

VIC, TAS & SA

1211 Toorak Road
Camberwell
T 03 9809 2122
F 03 9809 2155

QLD

1/42 Cavendish Road
Coorparoo
T 07 3397 0900
F 07 3397 0850

WA & NT

Unit 10/55 Howe Street
Osborne Park
T 08 9201 9299
F 08 9201 9188

New Zealand

PO Box 11.160
Sockburn Christchurch
T 0508 458 369
F 03 344 5906