IKEA 501961002018 User manual

STANDARD CLEANING BUILT-IN ELECTRIC
CONVECTION OVEN
Use & Care Guide
For questions about features, operation/performance, parts, accessories or service, call: 1-866-664-2449
In Canada, call for assistance, installation or service, call: 1-866-664-2449
FOUR ÉLECTRIQUE ENCASTRÉ À CONVECTION ET
À NETTOYAGE STANDARD
Guide d’utilisation et d’entretien
Au Canada, pour assistance, installation ou service composer le 1-866-664-2449
Table of Contents/Table des matières....................................... 2
501961002018

2
TABLE OF CONTENTS
OVEN SAFETY ................................................................................3
PARTS AND FEATURES................................................................4
ELECTRONIC OVEN CONTROL ...................................................5
Display..........................................................................................5
Oven and Temperature Control Knobs........................................5
Clock Time and Temperature Mode............................................6
Minute Minder ..............................................................................6
Oven Control Lock .......................................................................6
OVEN USE.......................................................................................6
Aluminum Foil...............................................................................6
Positioning Racks and Bakeware ................................................6
Bakeware......................................................................................7
Meat Probe...................................................................................7
Oven Vent.....................................................................................8
Baking and Roasting....................................................................9
Low and High Broiling..................................................................9
Convection Cooking.....................................................................9
True Convect..............................................................................10
Convection Baking and Roasting ..............................................10
Convection Broiling....................................................................11
Special Functions.......................................................................11
Fan Only .....................................................................................12
Timed Cooking...........................................................................12
OVEN CARE..................................................................................13
General Cleaning........................................................................13
Oven Lights ................................................................................13
Oven Door ..................................................................................14
TROUBLESHOOTING ..................................................................14
ASSISTANCE OR SERVICE.........................................................15
In the U.S.A. ...............................................................................15
Accessories................................................................................15
In Canada ...................................................................................15
WARRANTY ..................................................................................15
TABLE DES MATIÈRES
SÉCURITÉ DU FOUR ...................................................................17
PIÈCES ET CARACTÉRISTIQUES ..............................................18
COMMANDE ÉLECTRONIQUE DU FOUR.................................19
Affichage.....................................................................................19
Boutons de commande du four et
de la température .......................................................................19
Mode Horloge et Température...................................................20
Minuterie.....................................................................................20
Verrouillage des commandes du four........................................20
UTILISATION DU FOUR...............................................................20
Papier d’aluminium.....................................................................20
Positionnement des grilles et des ustensiles
de cuisson ..................................................................................20
Ustensiles de cuisson ................................................................21
Sonde de cuisson.......................................................................22
Évent du four ..............................................................................23
Cuisson au four et rôtissage ......................................................23
Cuisson au gril basse température et
haute température......................................................................23
Cuisson par convection .............................................................24
Convection véritable...................................................................24
Cuisson au four et rôtissage par convection.............................25
Cuisson au gril par convection...................................................26
Fonctions spéciales....................................................................26
Ventilateur seulement.................................................................27
Cuisson minutée.........................................................................27
ENTRETIEN DU FOUR.................................................................28
Nettoyage général ......................................................................28
Lampes du four ..........................................................................29
Porte du four...............................................................................29
DÉPANNAGE.................................................................................30
ASSISTANCE OU SERVICE.........................................................30
GARANTIE ....................................................................................31

3
OVEN SAFETY
You can be killed or seriously injured if you don't immediately
You can be killed or seriously injured if you don't follow
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.
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:
follow instructions.
instructions.
DANGER
WARNING
SAVE THESE INSTRUCTIONS
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.
■ 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.

4
PARTS AND FEATURES
This manual covers several 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.
Cooking Chart (on inside of oven door)
Accessories
A. Control panel
B. Cooling fan (not visible)
C. Top bake element
D. Broil element
E. Oven light
F. Convection ring element
G. Convection fan
H. Bottom bake element (not visible)
I. Cooking chart (on inside of oven door)
J. Oven door
A
B
C
D
E
F
G
H
J
F/C
F/C
I
Bread Cake Lasagna Steak Beef/Pork Poultry Fish Vegetables
Oven functions
Rack level
Oven temp.
Preheat
Cooking time
Broiler pan and grid 2 oven racks 2 continuous-clean panels
and 2 rack guides Meat probe

5
ELECTRONIC OVEN CONTROL
Display
When power is first supplied to the appliance, “12:00” will appear
on the display. If “12:00” appears at any other time, a power
failure has occurred. To set the time on the clock, follow the clock
setting instructions in the “Clock Time and Temperature Mode”
section.
Oven Display Symbols
Oven and Temperature Control Knobs
All cooking functions are set with the Oven control knob.
Once a cycle is complete, turn the Oven control knob to the OFF
position to select a new function.
All temperature adjustments are set with the temperature control
knob. Temperatures can be set from 175°F (80°C) to
500°F (250°C).
IMPORTANT: If no temperature appears on the oven display, the
oven will turn off. Set Temperature control knob to 175°F (80°C)
or higher to operate oven.
Oven Control Knob Symbols
Temperature Control Knob Symbols
To set or cancel a cooking function:
1. Turn the Oven control knob to the desired oven function.
2. Turn the Temperature control knob to the desired oven
temperature.
3. Press OK; the oven will turn on.
■To change the temperature, turn the Temperature control
knob to select the desired temperature.
■To cancel any selection, turn the Oven control knob to “0”
or
Press SET to turn off the oven, while maintaining the
previously selected functions on control knobs the next time
the oven is used.
A. Oven control knob
B. Set button
C. Confirmation button
D. Electronic oven display
E. Set time “up” or “down” buttons
F. Temperature control knob
A
BCDE
F
O
F
AM
PM
Symbol Function Symbol Function
Cooking time
Minute Minder
End of
cooking time
Special
functions Temperature indicator
Oven control
lock
Symbol Function Symbol Function
Program Low Broil
Oven Light High Broil
Bake/Roast Convection
Broil
True Convect Fan Only
Convection
Bake/Roast
Symbol Function
Fahrenheit/Celsius
Special function - Pizza
Special function - Keep Warm
Symbol Function Symbol Function

6
Clock Time and Temperature Mode
To set clock time and temperature mode (Fahrenheit or
Celsius):
1. Press SET. The time of day flashes on the display.
2. Press the “+” (plus) or “-” (minus) keypad to set the hour.
3. Press SET and “+” or “-” to set the minutes.
4. Press SET.
5. After the time adjusts, the set temperature will begin to flash.
6. Press the “+” or “-” keypad to change the temperature mode
(Fahrenheit or Celsius).
7. Press SET.
To change clock time and temperature mode (after initial
setting):
Press and hold OK for 2 seconds until the time flashes on the
display. Repeat above steps.
Minute Minder
The Minute Minder timer can be set only when the oven is not in
use and allows a maximum setting of 6 hours.
To set the minute minder:
1. Turn the Oven control knob to “0.” The display shows the
time of day.
2. Press SET. The triangle indicator below the Minute Minder
symbol lights up. Use the “+” (plus) or “-” (minus) keypad to
set the desired time.
3. Press OK.
Once the set time has elapsed:
A tone sounds, and “END” flashes on the display.
Press OK to turn off the tone. The time of day appears again on
the display.
Oven Control Lock
The Oven Control Lock can be used to avoid unintended use of
the oven. When the oven is locked out, the oven cannot be
turned on by the control knobs.
To Activate:
1. With the Oven control knob and the Temperature knob set to
“0,” press “+” (plus) and “-” (minus) keypad at the same time
and hold for 5 seconds. The triangle indicator below the lock
symbol will light up.
2. When the oven is locked, the oven cannot be turned on.
3. To deactivate the Oven Control Lock, repeat Step 1.
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
During oven use, the heating elements will not remain on, but will
cycle on and off throughout oven operation.
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.
Aluminum Foil
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 ½" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
RACKS
■Position oven racks before turning on the oven.
■Do not position oven racks with bakeware on them.
■Make sure oven racks are level.
Use the following illustration and charts as a guide.
1
2
3
4

7
Traditional Cooking
Convection Cooking
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.
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.
Meat Probe
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.
FOOD RACK POSITION
Large roasts, turkeys (max. 11 lbs
[5 kg]), angel food, bundt cakes, quick
breads, pies
1 or 2
Yeast breads, casseroles, meat and
poultry 2
Cookies, biscuits, muffins, cakes 2
FUNCTION NUMBER
OF RACKS RACK POSITION(S)
Convection baking or
roasting 12
Convection baking 2 1 and 3
NUMBER
OF PANS POSITION ON RACK
1 Center of rack.
2 or 4 Opposite corners on each rack. Make sure that
no bakeware piece is directly over another.
BAKEWARE/
RESULTS RECOMMENDATIONS
Light colored
aluminum
■Light golden crusts
■Even browning
■Use temperature and time
recommended in recipe.
Dark aluminum and
other bakeware with
dark, dull and/or
nonstick finish
■Brown, crisp
crusts
■May need to reduce baking
temperatures.
■Use suggested baking time.
■For pies, breads and casseroles,
use temperature recommended in
recipe.
■Place rack in center of oven.
Insulated cookie
sheets or baking
pans
■Little or no bottom
browning
■Place in the bottom third of oven.
■May need to increase baking time.
Stainless steel
■Light, golden
crusts
■Uneven browning
■May need to increase baking time.
Stoneware/Baking
stone
■Crisp crusts
■Follow manufacturer’s instructions.
Ovenproof
glassware, ceramic
glass or ceramic
■Brown, crisp
crusts
■May need to reduce baking
temperatures.
BAKEWARE/
RESULTS RECOMMENDATIONS
WARNING
Burn Hazard
Use an oven mitt to remove meat probe.
Do not touch broil element.
Failure to follow these instructions can result in burns.

8
Meat Probe 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.
Meat Probe Operation
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.
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.
4. 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.
5. Press and hold the ON/OFF button for 3 seconds to turn off
the meat probe.
6. 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.
Oven Vent
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.
A. Thermo temp display
B. Set temp display
A. Display
B. On/Off button
C. Minus button
D. Plus button
E. Battery compartment
F. Meat probe socket
G. Meat probe connector jack
THERMO TEMP SET TEMP
FF
A
B
BC DE
F
G
A
A. Control panel
B. Oven vent
C. Oven door
B
A
C

9
Baking and Roasting
The Bake/Roast 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.
To Bake or Roast:
Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
necessary to wait for the oven to preheat before putting food in,
unless preheating is not recommended in the recipe.
1. Turn the Oven control knob to the Bake/Roast symbol.
2. Turn the Temperature control knob to desired temperature.
3. Press OK.
The arrow indicator above temperature icon (°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
Low and High Broiling
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control when
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
■Use only the broiler pan and grid provided with the oven. It is
designed to drain juices and help avoid spatter and smoke.
■Use the high broiling function to cook larger quantities of
meat.
■When broiling meat, add a little water to the broiler pan to
help avoid spatter and smoke.
■Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.
■Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
To Broil:
1. Close the oven door.
2. Turn the Oven control knob to the desired Low Broil or High
Broil symbol.
3. Turn the Temperature control knob to 500°F/250°C.
4. Press OK.
5. Turn both control knobs to OFF when finished cooking.
BROILING CHART
For best results, place food 3" (7.0 cm) or more from the broil
burner. Times are guidelines only and may need to be adjusted
for individual tastes. Recommended rack positions are numbered
from the bottom (1) to the top (4). For diagram, see the
“Positioning Racks and Bakeware” section.
Convection Cooking
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.
■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
Bake/roast symbol
Low broil symbol High broil symbol
FOOD RACK
POSITION TOTAL TIME (min.)
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
3
3
3
23-25
25-27
27-29
Ground meat patties
³⁄₄" (2 cm) thick
well-done 3 20-22
Pork chops
1" (2.5 cm) thick 3 30-33
Lamb chops
1" (2.5 cm) thick 4 22-26
Chicken
bone-in pieces
boneless breasts 3 434-40 23-28
Fish Fillets
¹⁄₄-¹⁄₂" (0.6-1.3 cm) thick
Fish Steaks
³⁄₄-1" (2-2.5 cm) thick
4
4
12-15
24-27

10
True Convect
True Convect can be used for baking delicate cakes and pastries,
as well as foods on multiple racks. It is helpful to stagger items
on the racks to allow a more even flow of heat. If the oven is full,
extra cooking time may be needed.
During True Convect, the convection ring element cycles on and
off in intervals to maintain the oven temperature, while the fan
constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
To Use:
Before using True Convect, position the racks according to the
“Positioning Racks and Bakeware” section.
1. Turn the Oven control knob to the True Convect symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
True Convect Chart
Use the following chart below when convection baking.
Convection Baking and Roasting
Convection baking and roasting can be used for roasting meats
and poultry, or for baking yeast breads and loaf cakes using a
single rack.
During Convection Bake/Roast, the bake and broil elements
cycle on and off in intervals to maintain the oven temperature,
while the fan constantly circulates the hot air.
Reduce recipe temperature by turning the temperature control
knob down 1 temperature setting. The cook time may need to be
reduced also.
To Convection Bake and Roast:
Before convection baking and roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When convection roasting use the grid on top of the broiler pan. It
is not necessary to wait for the oven to preheat before putting in
food, unless it is recommended in the recipe.
1. Turn the Oven control knob to the Convection Bake/Roast
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Press OK. The arrow indicator above the temperature symbol
(°F/°C) will light.
The light will turn off when the selected temperature is
reached.
4. Turn both control knobs to OFF when finished cooking.
Convection Baking/Roasting Chart
Use the following chart below when convection roasting meats
and poultry.
True convect symbol
FOOD RACK
POSITION OVEN TEMP. TOTAL TIME (min.)
Cookies 2 325°F (160°C) 10-12
Cakes 2 350°F (180°C) 30-35
Pies 2 400°F (200°C) 45-50
Convection bake/roast symbol
A. Grid
B. Broiler pan
FOOD/RACK
POSITION COOK TIME
(minutes
per 1 lb)
OVEN TEMP. INTERNAL
FOOD
TEMP.
Veal, Rack Position 1
Loin, Rib,
Rump Roast
medium
well-done 25-35 30-40 350°F (180°C) 350°F (180°C) 160°F (71°C) 170°F (77°C)
Pork, Rack Position 1
Loin Roast
(boneless)
Shoulder
Roast
30-40
35-40
350°F (180°C)
350°F (180°C)
170°F (77°C)
170°F (77°C)
Ham, Rack Position 1
Fresh
(uncooked)
Fully Cooked
25-35
15-20
300°F (150°C)
300°F (150°C)
170°F (77°C)
170°F (77°C)
Lamb, Rack Position 1
Leg,Shoulder
Roast
medium
well-done 25-30 30-35 300°F (150°C) 160°F (71°C) 170°F (77°C)
A
B