Whirlpool IBS550P User Manual

BUILT-IN ELECTRIC CONVECTION OVEN

Use & Care Guide

For questions about features, operation/performance,

parts, accessories or service, call: 1-800-253-1301.

In Canada, call for assistance 1-800-461-5681, for installation

and service, call: 1-800-807-6777

or visit our website at.www.ikea.com

FOUR À CONVECTION ÉLECTRIQUE ENCASTRÉ

Guide d’utilisation et d’entretien

Au Canada, pour assistance, composez le 1-800-461-5681, pour

Table of Contents/Table des matières....................................... 2

installation ou service, le 1-800-807-6777

ou visitez notre site web à.www.ikea.com

Models/Modèles IBS550P

IBS330P IBD550P

8303107A

TABLE OF CONTENTS

TABLE DES MATIÈRES

OVEN SAFETY ................................................................................3

PARTS AND FEATURES................................................................4

ELECTRONIC OVEN CONTROL...................................................5

Display..........................................................................................6

Selector and Set Control Knobs..................................................6

Enter and Cancel..........................................................................6

Clock ............................................................................................6

OVEN USE.......................................................................................6

Aluminum Foil...............................................................................6

Positioning Racks and Bakeware ................................................6

Bakeware......................................................................................7

Meat Thermometer.......................................................................7

Oven Vent.....................................................................................7

Baking and Roasting....................................................................7

Broiling.......................................................................................... 8

Keep Warm...................................................................................9

Convection Cooking.....................................................................9

Convection Baking and Roasting ................................................9

Timed Cooking...........................................................................10

OVEN CARE..................................................................................11

Self-Cleaning Cycle....................................................................11

General Cleaning........................................................................12

Oven Lights ................................................................................12

Oven Door ..................................................................................12

TROUBLESHOOTING ..................................................................13

ASSISTANCE OR SERVICE.........................................................14

In the U.S.A. ...............................................................................14

In Canada ...................................................................................14

WARRANTY ..................................................................................15

SÉCURITÉ DU FOUR ...................................................................16

PIÈCES ET CARACTÉRISTIQUES ..............................................17

COMMANDE ÉLECTRONIQUE DU FOUR.................................18

Affichage.....................................................................................19

Boutons de sélection et de réglage ...........................................19

Entrée et annulation ...................................................................19

Horloge .......................................................................................19

UTILISATION DU FOUR...............................................................19

Papier d’aluminium.....................................................................19

Positionnement des grilles et des ustensiles de cuisson..........19

Ustensiles de cuisson ................................................................20

Thermomètre à viande ...............................................................20

Évent du four ..............................................................................21

Cuisson au four et rôtissage ......................................................21

Cuisson au gril............................................................................21

Maintien au chaud......................................................................22

Cuisson par convection .............................................................22

Cuisson au four et rôtissage par convection.............................23

Cuisson minutée.........................................................................24

ENTRETIEN DU FOUR.................................................................24

Programme d’autonettoyage .....................................................24

Nettoyage général ......................................................................25

Lampes du four ..........................................................................26

Porte du four...............................................................................26

DÉPANNAGE.................................................................................26

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

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

OVEN SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.”

These words mean:

You can be killed or seriously injured if you don't immediately

DANGER

WARNING

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

IMPORTANT SAFETY INSTRUCTIONS

follow instructions.

can be killed or seriously injured if you don't

You instructions.

WARNING:

injury to persons, or damage when using the oven, follow basic precautions, including the following:

■

Proper Installation – Be sure the oven is properly installed and grounded by a qualified technician.

■

Never Use the Oven for Warming or Heating the Room.

■

Do Not Leave Children Alone – Children should not be left alone or unattended in area where oven is in use. They should never be allowed to sit or stand on any part of the oven.

■

Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the oven.

■

User Servicing – Do not repair or replace any part of the oven unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

■

Storage in Oven – Flammable materials should not be stored in an oven.

■

Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.

■

Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

■

Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.

■

Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.

To reduce the risk of fire, electrical shock,

■

Keep Oven Vent Ducts Unobstructed.

■

Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

■

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

For self-cleaning ovens:

■

Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

■

Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

■

Clean Only Parts Listed in Manual.

■

Before Self-Cleaning the Oven – Remove broiler pan and other utensils.

SAVE THESE INSTRUCTIONS

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of potential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon monoxide, and toluene.

PARTS AND FEATURES

This manual covers different models. The oven you have purchased may have some or all of the items listed. The locations and appearances of the features shown here may not match those of your model.

G H

A. Electronic oven control B. Oven vent C. Broil element (not shown) D. Bake element E. Oven door window

F. L o we r ov en G. Oven door switch H. Oven lock latch

I. Convection fan

J. Model and serial number plate

(on right mounting rail)

Parts and Features not shown

Oven lights Broiler pan and grid Roasting rack

ELECTRONIC OVEN CONTROL

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

D. Set time/temperature knob

E. Electronic control display F. Preheat indicators

D. Set time/temperature knob

E. Electronic control display F. Preheat indicators

Lower Oven

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

A D

D. Set time/temperature knob

E. Electronic control display F. Preheat indicator

ELK

Upper Oven

G. Selector knob H. Cancel button

I. Enter button

H I

J. Set time/temperature knob

K. Electronic control display

L. Preheat indicator

Display

When power is first supplied to the appliance, “PF” will appear. If “PF” appears at any other time, a power failure has occurred. Turn the SELECTOR control knob to the OFF position, press the ENTER button, and follow the clock setting instructions in the “Clock” section.

Enterand Cancel

The ENTER button begins any oven function. The CANCEL button stops any oven function except for the Clock/Time of Day. After canceling an operation, “End” will be displayed to show the function was canceled. The cooling fan might continue operating after a function has ended, but will shut off automatically when the oven has cooled.

Selector and Set Control Knobs

All cooking functions are set with the SELECTOR control knob. The selected function will automatically begin with current settings after 10 seconds if other settings are not changed.

Once a cycle is complete, turn the SELECTOR control knob to the OFF position to select a new function.

All temperature or time adjustments are set with the SET control knob. All temperature adjustments are displayed in 5°F (3°C) increments. The speed with which the knob is turned is reflected on the display.

OVEN USE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room.

Aluminum Foil

IMPORTANT: Do not line the oven bottom with any type of foil, liners or cookware because permanent damage will occur to the oven bottom finish.

■ Do not cover entire rack with foil because air must be able to

move freely for best cooking results.

■ To catch spills, place foil on rack below dish. Make sure foil is

at least 1" (2.5 cm) larger than the dish and that it is turned up at the edges.

Positioning Racks and Bakeware

IMPORTANT: Do not place food or bakeware directly on the oven door or bottom. Permanent damage will occur to the porcelain finish.

RACKS

NOTES:

■ Position racks before turning on the oven.

■ Do not position racks with bakeware on them.

■ Make sure racks are level.

Clock

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

To S et :

1. Turn the SELECTOR knob to the OFF position.

2. Press the ENTER button until the display shows “12:00” and

the CLOCK indicator is blinking.

3. Turn the SET knob to set the time of day.

4. Press the ENTER button to accept time on the display.

5. On double oven models only, the clock can be set from either

electronic oven control. The time will automatically update on the second clock after Step 4.

To C ha nge : Repeat steps 2-4 to change time of day on the display.

To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and charts as a guide.

5 4 3

2 1

Traditional Cooking

FOOD RACK POSITION

Frozen pies, large roasts, turkeys, angel food cakes

Bundt cakes, most quick breads, yeast breads, casseroles, meats

Cookies, biscuits, muffins, cakes, nonfrozen pies

Convection Cooking

OVEN SETTING NUMBER OF

RACKS USED

Convect 1 1, 2 or 3

1 or 2

2 or 3

RACK POSITION(S)

Convect 2 2 and 4

Convect 3 1, 3 and 5

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF PAN(S)

1 Center of rack.

2 Side by side or slightly staggered.

3 or 4 Opposite corners on each rack. Make sure that

POSITION ON RACK

no bakeware piece is directly over another.

Meat Thermometer

On models without a temperature probe, always rely on a meat thermometer to determine doneness of meat and poultry. The internal temperature, not appearance, is what counts. A meat thermometer is not supplied with this appliance.

■ Insert the thermometer into the center of the thickest portion

of the meat or inner thigh or breast of poultry. The tip of the thermometer should not touch fat, bone or gristle.

■ After reading the thermometer once, push it into the meat

½" (1.25 cm) more and read again. If the temperature drops, cook the meat or poultry longer.

■ Check all meat in 2 or 3 places.

Bakeware

The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/ RESULTS

Light colored aluminum

■ Light golden

crusts

■ Even browning

Dark aluminum and other bakeware with dark, dull and/or nonstick finish

■ Brown, crisp

crusts

Insulated cookie sheets or baking pans

■ Little or no

bottom browning

RECOMMENDATIONS

■ Use temperature and time

recommended in recipe.

■ May need to reduce baking

temperatures 25°F (15°C).

■ Use suggested baking time.

■ For pies, breads and casseroles,

use temperature recommended in recipe.

■ Place rack in center of oven.

■ Place in the bottom third of oven.

■ May need to increase baking time.

OvenVent

A. Upper oven B. Oven vent C. Lower oven

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that could melt or burn near the oven vent.

Baking and Roasting

Stainless steel

■ Light, golden

crusts

■ Uneven browning

Stoneware

■ Crisp crusts

Ovenproof glassware, ceramic glass or ceramic

■ Brown, crisp

crusts

■ May need to increase baking time.

■ Follow manufacturer’s

instructions.

■ May need to reduce baking

temperatures 25°F (15°C).

A. Broil element B. Bake element

The Bake function is ideal for baking, roasting or heating casseroles.

During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature. The bake element will glow red when cycling on; the broil element will not glow red. This feature is automatically activated when the oven is in use.

If the oven door is opened during baking or roasting, the broil and bake elements will turn off immediately. They will come back on once the door is closed.

To Bake or Roast:

Before baking and roasting, position racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

On double oven models only, be sure to set the correct controls for the oven (upper or lower) you want to use.

1. Turn the SELECTOR knob to BAKE. The display will read

350°F (177°C).

2. Turn the SET knob to desired temperature. The bake range

can be set between 170°F and 500°F (77°C and 260°C).

3. Press the ENTER button to start, or after 10 seconds, the

function will start automatically.

4. Turn the SELECTOR knob to the OFF position when finished

cooking.

Preheating

As the oven heats up, the preheat indicator arrows will turn on in sequence. When the set temperature is reached, one tone will sound.

Waiting an additional 10 minutes after preheating has finished to put food into the oven is suggested when baking foods with leavening ingredients, such as yeast, baking powder, baking soda and eggs.

Broiling

To Broil:

1. Close the door.

2. Turn the SELECTOR knob to BROIL. “HI” will appear on the

display.

3. Turn the SET knob to the desired broil level.

4. Press the ENTER button to start, or after 10 seconds, the

function will start automatically.

5. Turn the SELECTOR knob to the OFF position when finished

cooking.

Broil Settings

Use the following chart when setting broiling levels and broiling temperatures. As the broil percentage decreases, the element cycles on and off to provide the selected heat setting.

Broil Level Broil Percentage

HI 100 Br4 90 Br3 80 Br2 70 LOW 60

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil burner. Times are guidelines only and may need to be adjusted for individual tastes. Recommended rack positions are numbered from the bottom (1) to the top (5). For diagram, see the “Positioning Racks and Bakeware” section.

A. Broil element

Broiling uses direct radiant heat to cook food. Changing the temperature when broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

■ Use only the broiler pan and grid provided with the appliance.

It is designed to drain juices and help prevent spatter and smoke.

■ For proper draining, do not cover the grid with foil. The

bottom of the pan may be lined with aluminum foil for easier cleaning.

■ Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to prevent curling.

■ Pull out oven rack to stop position before turning or removing

food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■ After broiling, remove the pan from the oven when removing

the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Before broiling, position rack according to Broiling Chart. It is not necessary to preheat the oven before putting food in unless recommended in the recipe. Position food on grid in the broiler pan, then place it in the center of the oven rack.

On double oven models only, be sure to set the correct controls for the oven (upper or lower) you want to use.

TOTAL

FOOD

RACK POSITION

BROIL LEVEL

TIME (min.)

Steak

1" (2.5 cm) thick medium rare medium well-done

4 4 4

HI HI HI

21-23 23-25 27-29

Ground meat patties* ³⁄₄" (2 cm) thick well-done 4 HI 20-22

Pork chops

1" (2.5 cm) thick 4 HI 30-33

Lamb chops

1" (2.5 cm) thick 4 HI 22-26

Chicken

bone-in pieces boneless breasts

3 4

HI HI

34-40 22-32

Fish Fillets ¹⁄₄-¹⁄₂" (0.6-1.3 cm) thick

12-15

Steaks ³⁄₄-1" (2-2.5 cm) thick

24-27

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

Keep Warm

ConvectionBaking and Roasting

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

IMPORTANT: The Keep Warm function allows hot cooked foods to stay warm before serving.

On double oven models only, be sure to set the correct controls for the oven (upper or lower) you want to use.

To U se :

1. Turn the SELECTOR knob to KEEP WARM.

2. The display will show 170°F (77°C).

3. Press ENTER button to start, or after 10 seconds, the

function will start automatically.

4. Turn the SELECTOR knob to the OFF position when finished.

Convection Cooking

(on somemodels)

In a convection oven, the fan-circulated hot air continually distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, crisping surfaces while sealing in moisture and yielding crustier breads.

Most foods can be cooked by lowering cooking temperatures 25°F to 50°F (14°C to 28°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.

■ It is important not to cover foods with lids or aluminum foil so

that surface areas remain exposed to the circulating air, allowing browning and crisping.

■ Keep heat loss to a minimum by opening the oven door only

when necessary.

■ Choose cookie sheets without sides and roasting pans with

lower sides to allow air to move freely around the food.

■ Test baked goods for doneness a few minutes before the

minimum cooking time with an alternative method such as using a toothpick.

■ Use a meat thermometer or the temperature probe to

determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

A. Broil element B. Convection fan C. Bake element

During convection baking or roasting, the bake and broil elements cycle on and off in intervals to maintain the oven temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or roasting, the bake and broil elements and fan will turn off immediately. They will come back on once the door is closed.

Reduce recipe temperature 25°F (14°C). The cook time may need to be reduced also.

To Convection Bake or Roast:

Before convection baking or roasting, position the racks according to the “Positioning Racks and Bakeware” section.

When roasting with CONVECT, use the roasting rack on top of the broiler pan and grid. It is not necessary to wait for the oven to preheat before putting in food, unless it is recommended in the recipe.

A. Roasting rack B. Broiler grid C. Broiler pan

On double oven models only, be sure to set the correct controls for the oven (upper or lower) you want to use.

1. Turn the SELECTOR knob to CONVECT. The display will read

300°F (149°C).

2. Turn the SET knob to desired temperature. The convection

roast range can be set between 170°F and 500°F (77°C and 260°C).

3. Press the ENTER button to start, or after 10 seconds, the

function will start automatically.

4. Turn the SELECTOR knob to the OFF position when finished

cooking.

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