IKEA IBS550PWS00 User manual

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BUILT-IN ELECTRICCONVECTION OVEN
For questions about features, operation/performance, parts, accessories or service, call: 1-866-664-2449.
In Canada, for assistance, installation and service, call: 1-866-664-2449
FOUR.A.CONVECTION I_LECTRIQUEENCASTRI_
Au Canada, pour assistance,installationou servicecomposez le1-866-664-2449
Table of Contents/Table des matieres ....................................... 2
Models/Mod61es
W10270566B
IBS550P

TABLEOF CONTENTS
OVEN SAFETY ................................................................................ 3
PARTS AND FEATURES ................................................................ 4
ELECTRONIC OVEN CONTROL ................................................... 5
Display .......................................................................................... 5
Oven Control and Set Control Knobs .......................................... 5
OK and Set ................................................................................... 5
Fahrenheit and Celsius ................................................................. 6
Clock ............................................................................................ 6
OVEN USE ....................................................................................... 6
Aluminum Foil............................................................................... 6
Positioning Racks and Bakeware ................................................ 6
Bakeware ...................................................................................... 7
Meat Probe ................................................................................... 7
Oven Vent ..................................................................................... 8
Baking and Roasting .................................................................... 8
Broiling .......................................................................................... 9
Keep Warm ................................................................................. 10
Convection Cooking ................................................................... 10
Convection Baking and Roasting .............................................. 10
Timed Cooking ........................................................................... 11
OVEN CARE .................................................................................. 12
Self-Cleaning Cycle .................................................................... 12
General Cleaning ........................................................................ 13
Oven Lights ................................................................................ 13
Oven Door .................................................................................. 13
TROUBLESHOOTING .................................................................. 14
ASSISTANCE OR SERVICE ......................................................... 15
In the U.S.A................................................................................ 15
Accessories ................................................................................ 15
In Canada ................................................................................... 15
WAR RANTY .................................................................................. 16
TABLEDESMATIERES
SleCURITle DU FOUR ................................................................... 18
PIECES ET CARACTERISTIQUES .............................................. 19
COMMANDES ELECTRONIQUES DU FOUR ............................ 20
Afficheur ..................................................................................... 20
Boutons de commande et de reglage des
commandes du four ................................................................... 20
OK et reglage .............................................................................. 20
Fahrenheit et Celsius .................................................................. 21
Horloge ....................................................................................... 21
UTILISATION DU FOUR ............................................................... 21
Papier d'aluminium ..................................................................... 21
Positionnement des grilles et des ustensiles
de cuisson au four ...................................................................... 21
Ustensiles de cuisson au four .................................................... 22
Sonde de cuisson ....................................................................... 22
€:vent du four .............................................................................. 23
Cuisson au four et r6tissage ...................................................... 23
Cuisson au gril ............................................................................ 24
Maintien au chaud ...................................................................... 25
Cuisson par convection ............................................................. 25
Cuisson au four et r6tissage par convection ............................. 25
Cuisson minutee ......................................................................... 26
ENTRETIEN DU FOUR ................................................................. 27
Programme d'autonettoyage ..................................................... 27
Nettoyage gen6ral ...................................................................... 28
Lampes du four .......................................................................... 28
Porte du four ............................................................................... 29
DlePAN NAGE................................................................................. 29
ASSISTANCE OU SERVICE ......................................................... 30
Au Canada .................................................................................. 30
Liste d'accessoires ..................................................................... 30
GARANTIE ..................................................................................... 31
2

OVEN SAFETY
Your safety and the safety of others are very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety
messages.
This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."
These words mean:
You can be killed or seriously injured if you don't immediately
follow instructions.
You can be killed or seriously injured if you don't follow
instructions.
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
WARNING: To reduce the risk of fire, electrical shock,
injury to persons, or damage when using the oven, follow
basic precautions, including the following:
[] Proper Installation - Be sure the oven is properly installed
and grounded by a qualified technician.
[] Never Use the Oven for Warming or Heating the Room.
[] Do Not Leave Children Alone - Children should not be left
alone or unattended in area where oven is in use. They
should never be allowed to sit or stand on any part of the
oven.
[] Wear Proper Apparel - Loose-fitting or hanging garments
should never be worn while using the oven.
[] User Servicing - Do not repair or replace any part of the
oven unless specifically recommended in the manual. All
other servicing should be referred to a qualified technician.
[] Storage in Oven - Flammable materials should not be
stored in an oven.
[] Do Not Use Water on Grease Fires - Smother fire or flame
or use dry chemical or foam-type extinguisher.
[] Use Only Dry Potholders - Moist or damp potholders on
hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel
or other bulky cloth.
[] Use Care When Opening Door - Let hot air or steam
escape before removing or replacing food.
[] Do Not Heat Unopened Food Containers - Build-up of
pressure may cause container to burst and result in injury.
SAVE THESE
[] 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.
INSTRUCTIONS
State of California Proposition 65 Warnings:
WARNING: This product contains a chemical known to the State of California to cause cancer.
WARNING: This product contains a chemical known to the State of California to cause birth defects or other reproductive harm.

PARTSAND FEATURES
This manual covers different models. The oven you have purchased may have some or all of the items listed. The locations and
appearances of the features shown here may not match those of your model.
A
A
H
A. Electronic oven control
B. Oven vent
C. Broil element
D. Bake element
E. Oven door window
F. Oven lock latch
G. Oven light
H. Convection fan
I. Model and serial number plate
(on right mounting rail)

ELECTRONICOVEN CONTROL
OFF
set ok
0 I_L_I "1 _'°'1L-'_t-'i _,.Ci,, _ ............ 0
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B O D E
A. Oven control knob
B. Set button
C. Electronic control display
D. OK button
E. Set control knob (time and
tempera ture)
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 Oven Control knob to the OFF position, press the OK
button, and follow the clock setting instructions in the "Clock"
section.
Oven Display Symbols
Symbol Function Symbol Function
G Clock @ Keep Warm
G Cooking Time
A End of
O Cooking Time
Self-Clean
All cooking functions are set with the Oven 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 Oven Control knob to the OFF
position to select a new function.
Turning the oven selector knob to the OFF position stops any
oven function except for the clock.
All temperature or time adjustments are set with the Set Control
knob. All temperature adjustments are displayed in 5°F (5°C)
increments. The speed with which the knob is turned is reflected
on the display.
Oven Control Knob Symbols
Symbol Function Symbol Function
0
0
Keep Warm
Off I_ Broil
Oven Light @ Self-Clean
i_ Convect
_} Bake
OKc nd
The OK button begins any oven function. The Set button stops
any oven function except for the Clock. 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.

c nd Ce sius
The temperature is preset at Fahrenheit, but can be changed to
Celsius.
To Change:
1. Turn the Oven Control knob to the Oven Light position.
2. Press the OK button until the display shows "E"
3. Turn the Set knob until the display shows "C."
4. Press the OK button to accept.
This is a 12-hour clock with a.m. and p.m.
To Set:
1. Turn the Oven Control knob to the OFF position.
2. Press the OK button until the display shows "12:00" and the
CLOCK indicator is blinking.
3. Turn the Set Control knob to set the time of day.
4. Press the OK button to accept time on the display.
To Change: Repeat steps 2-4 to change time of day on the
display.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT: The health of some birds is extremely sensitive to
the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well-
ventilated room.
Aumnum
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil or liner.
• For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
• To catch spills, place foil on rack below dish. Make sure foil is
at least 1/2"(1.3 cm) larger than the dish and that it is turned
up at the edges.
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
• Position racks before turning on the oven.
• Do not position racks with bakeware on them.
• Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, and then lift out. Use the following illustration and charts as
a guide.
Traditional Cooking
FOOD RACK POSITION
Large roasts, turkeys, angel food, 1 or 2
bundt and tube cakes, quick
breads, pies
Yeast breads, casseroles, meat and 2
poultry
Cookies, biscuits, muffins, cakes 2 or 3
Convection Cooking
FUNCTION NUMBER OF RACK
RACKS USED POSITION(S)
Convection baking or 1 1,2 or 3
roasting
Convection baking 2 2 and 4
Convection baking 3 1, 3 and 5
BAKEWARE
To cook food evenly, hot air must be able to circulate. Allow
2" (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
NUMBER POSITION ON RACK
OF PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
3 or 4 Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
6

The bakeware material affects cooking results. Follow
manufacturer's recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.
BAKEWARE/ RECOMMENDATIONS
RESULTS
Light colored • Use temperature and time
aluminum recommended in recipe.
• Light golden crusts
• Even browning
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
• Brown, crisp
crusts
• May need to reduce baking
temperatures slightly.
• Use suggested baking time.
• For pies, breads and casseroles,
use temperature recommended in
recipe.
• Place rack in center of oven.
Insulated cookie
sheets or baking
pans
• Little or no bottom
browning
• Place inthe bottom third of oven.
• May need to increase baking time.
Stainless steel
• Light, golden
crusts
• May need to increase baking time.
• Uneven browning
Stoneware/Baking
stone
• Crisp crusts
• Follow manufacturer's instructions.
Ovenproof • May need to reduce baking
glassware, ceramic temperatures slightly.
glass or ceramic
• Brown, crisp
crusts
Burn Hazard
Use an oven mitt to remove meat probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.
The meat probe accurately measures the internal temperature of
meat, poultry and casseroles with liquid and should be used in
determining the doneness of meat and poultry.
This meat probe operates as an independent device and is not
plugged into the oven controls.
Always switch off and remove the probe connector jack from the
oven when removing food.
To avoid damage to the meat probe, do not leave the meat probe
in self-cleaning ovens while the cycle is running.
Insert/Replace Batteries (not included)
To Insert Batteries:
1. Using a Phillips screwdriver, remove the battery compartment
cover.
2. Insert 2 LR03 AAA batteries.
3. Replace the battery compartment cover.
To replace batteries, repeat the above procedure.
Meat Probe Display
[T'E''OTE''°F 'Eii h°F
"........................................L i................................."
A. Thermo temp display
B. Set temp display
The Thermo Temp display indicates the current internal
temperature of the food. The thermometer will read between 32°F
and 248°F (0°C and 120°C).
The Set Temp display indicates the desired internal temperature
of the food when it is done.

4,
Meat Probe Operation
A. Display
B. On/Off button
C. Minus button
D. Plus button
C D E
E. Battery compartment
F. Meat probe socket
G. Meat probe connector jack
To Use:
Before using, insert the meat probe into the food item. (For
meats, the probe tip should be located in the center of the
thickest part of the meat and not into the fat or touching a bone.)
Place food in oven and plug the meat probe connector jack into
the meat probe socket. Keep meat probe as far away from heat
source as possible.
To avoid damage to the meat probe, close the oven door and
hang the meat probe display onto the oven door handle.
I
NOTE: Place the meat probe wire out through the right-hand side
of the oven door only.
To Set the Temperature:
1. Press and hold the ON/OFF button for 3 seconds to turn on
the meat probe.
2. Press and hold the "+" (plus) or "-" (minus) button for
3 seconds. The SET TEMP display will blink, and a tone will
sound. The temperature can be set
3. Press the "+" or "-" button to increase or decrease the set
temperature in 1-degree increments.
Press and hold the "+" or "-" button to increase or decrease
the set temperature in 10-degree increments.
The temperature can be set between 32°F and 248°F (0°C
and 120°C).
If the "+" or "-" buttons are not pressed for 5 seconds, the
SET TEMP message will stop blinking, a tone will sound, and
the meat probe will turn off. The temperature will remain set
even if the meat probe is turned off.
5,
6.
When the food reaches the set temperature, a continuous
end-of-cycle tone will sound for 1 minute.
The tone may be stopped at any time by pressing any of the
buttons.
When the tone stops, if the food temperature is higher than
the set temperature, the SET TEMP display will blink.
Press and hold the ON/OFF button for 3 seconds to turn off
the meat probe.
Always switch off and remove the meat probe from the oven
when removing food.
To change Fahrenheit/Celsius setting:
Press and hold the "+" (plus) and "-" (minus) buttons at the same
time for 3 seconds, °F or °C will appear in the display. To return to
the previous setting, repeat procedure.
To Use as a Thermometer Only:
Press and hold all 3 buttons at the same time for 3 seconds to
activate only the THERMO TEMP display. To return to the
previous function, repeat procedure.
AB....................,!,!.........t J /
i
A. Control panel
B.Oven vent
C. Oven door
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
D
Bake/roast symbol
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.
8

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.
1. Turn the Oven Control knob to Bake symbol. The display will
read 350°F (175°C).
2. Turn the Set Control knob to desired temperature. The bake
range can be set between 170°F and 500°F (80°C and
260°C).
3. Press the OK button to start, or after 10 seconds, the function
will start automatically.
4. Turn the Oven Control knob to the OFF position when
finished cooking.
Preheating
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.
C3
A. Broil symbol
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
• For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler pan and grid, it may be
ordered. See "Assistance or Service" section to order. Ask for
Part Number 4396923.
• For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
• Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
• Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
• After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
To Broil:
1. Close the oven door.
2. Turn the Oven Control knob to Broil symbol. "HI" will appear
on the display.
3. Turn the Set Control knob to the desired broil level.
4. Press the OK button to start, or after 10 seconds, the function
will start automatically.
5. Turn the Oven Control knob to the OFF position when
finished cooking.
Broil Settings
Use the following chart when setting broiling levels and broiling
temperatures. As the broil percentage decreases, the element
cycles on and off to provide the selected heat setting.
Broil Level Broil Percentage
HI 100
Br4 90
Br3 80
Br2 70
LOW 60
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (5). For diagram, see the
"Positioning Racks and Bakeware" section.
FOOD
TOTAL
RACK BROIL TIME
POSITION LEVEL (min.)
Steak
1" (2.5 cm) thick
medium rare 4 HI 21-23
medium 4 HI 23-25
well-done 4 HI 27-29
Ground meat patties* 3/4"
(2 cm) thick
well-done 4 HI 20-22
Pork chops
1" (2.5 cm) thick 4 HI 30-33
Lamb chops
1" (2.5 cm) thick 4 HI 22-26
Chicken
bone-in pieces 3 HI 34-40
boneless breasts 4 HI 22-32
Fish Fillets
1/4-1/2"(0.6-1.3 cm) thick 4 HI 12-15
Steaks
3/4-1" (2-2.5 cm) thick 4 HI 24-27
*Place up to 9 patties, equally spaced, on broiler grid.

D
Keep warm symbol
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.
To Use:
1. Turn the Oven Control knob to the Keep Warm symbol,
2. The display will show 170°F (75°C).
3. Press OK button to start, or after 10 seconds, the function will
start automatically.
4. Turn the Oven Control knob to the OFF 3osition when
finished.
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (15°C to 30°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
• Keep heat loss to a minimum by opening the oven door only
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as
using a toothpick.
• Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
@
Conuoct symbol
During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or roasting,
the bake and broil elements and fan will turn off immediately.
They will come back on once the door is closed.
Reduce recipe temperature 25°F (15°C). The cook time may need
to be reduced also.
To Convection Bake or Roast:
Before convection baking or roasting, position the racks
according to the "Positioning Racks and Bakeware" section.
When convection roasting, use the roasting rack on top of the
broiler pan and grid (not included). The roasting rack holds the
food above the broiler pan grid and allows air to circulate
completely around all surfaces of the food.
If you would like to purchase a roasting rack, it may be ordered.
See "Assistance or Service" section to order. Ask for Part
Number W10123240.
It is not necessary to wait for the oven to preheat before putting
in food, unless it is recommended in the recipe.
1. Turn the Oven Control knob to the Convect symbol. The
display will read 325°F (165°C).
2. Turn the Set Control knob to desired temperature. The
convection roast range can be set between 170°F and 500°F
(75°C and 260°C).
3. Press the OK button to start, or after 10 seconds, the function
will start automatically.
4. Turn the Oven Control knob to the OFF position when
finished cooking.
10