ILVE 1739ae Quick guide

Operating Instructions
and Recipe Manual
IGNITE YOUR PASSION FOR COOKING

Congratulations, you are now the
proud owner of an ILVE cooking
appliance. Thank you for purchasing
ILVE and welcome to the exciting
world of cooking the ILVE way.
This recipe book and instruction
manual has been specially created
to inform you of the full range of
features your ILVE appliance has to
offer and serves as an introduction
to the wonderful benefits of ILVE’s
dynamic cooking systems.
In section one, we present detailed
information on each of the advanced
cooking systems built into ILVE
appliances. Once you have read this
section you will be able to choose
the most appropriate settings for
your oven or cooktop when cooking
different types of food. Also, if
you’re stuck for ideas, section two
has many delicious recipes that
show you how to get the most out
of your ILVE appliance.

INSTALLATION CHECK 4
Rack Positions 4
Burning in elements 4
ILVE FEATURES 4
Cavity Cooling Fan 4
Cooktop 4
Hob Burners 4
Low Simmer 5
Trivets 5
Volcanic Rock Barbecue Grill 5
ILVE Range Hoods 5
Griddle Plate 5
Pizza Stone 5
Safety Flame Failure Device 5
GRILLING SYSTEMS 6
Traditional Grilling 6
Fan Grilling 6
Controlling splatter and smoke 7
Rotisserie Mode 7
Shelf positions 7
Grilling Guide 7
ELECTRIC OVEN SYSTEMS 8
Setting the clock 8
Burning in the elements 8
Using the oven 9
Temperature 9
Preheating 9
Roasting Probe 9
Oven Function Selection 9
OVEN COOKING MODES 10
GAS OVEN SYSTEMS 11
Cooking in your gas oven 11
Electric grill 11
Rotisserie 11
Selecting the ventilated gas
or electric function 11
Gas oven function selection 11
CLOCKS & TIMERS 12
Digital Clock
(24 Hour Clock) 12
Digital clock
(Non programmable) 12
Analogue clock/Nostalgie series
(12 hour clock) 13
CARE & MAINTAINANCE 14
Before you start 14
Catalytic self cleaning liners 14
Oven floor removal 15
Oven door removal 15
Cooktops 16
Oven light replacement 16
Ignition trouble shooting 17
Rangehoods 17
Recommended cleaning products 17
COOKING WITH ILVE 18
Wok Cooking 18
Pan Frying 18
Steaming 19
Braising 19
Rotisserie 19
Deep Frying 19
Pizza Stone 19
Simmering 20
Griddle Plate 20
Tepanyaki 20
Batch Cooking 20
Volcanic Rock BBQ Grill 20
Roasting 20
COOKING IN YOUR GAS OVEN 21
Cakes 21
Biscuits 21
Muffins 21
Roasting 21
Grilling 21
TROUBLESHOOTING 43
Contents
ILVE RECIPES 22
• Vegetable Soup with Vermicelli
• Fettuccine with Chilli & Garlic
• Layered Vegetable Frittata
• Gourmet Pizza
• Tasmanian Scallops Creole Style
• Scampi with Lime & Orange
Butter Sauce
• Marinated Seafood Skewers
• Chilli Salt Calamari
• Steamed Trout with Dill & Lemon
• Grilled Lamb Cutlet & Vegetables
• Rack Of Lamb with Cheese and
Semi-dried Tomato
• Mustard Crusted Roast Leg of Lamb
• Chicken Casserole with Moroccan
Spices & Cous Cous
• Thai Stlye Chicken
• Panna Cotta
• Mini Christmas Cakes
• Lemon Curd Tart
• Hazelnut Torte with Chocolate Ganache
• Almond Shortbread Hearts
• Rosemary Damper
3

ILVE stoves, wall ovens and cooktops feature
many advanced cooking components and
safety refinements. However before using
your oven for the first time the following
installation check must be carefully carried
out and oven elements must be burnt in.
■Check that your ILVE installer has screwed the oven into its
cavity and that all packaging is removed from inside oven.
■Check that all oven racks are in place.
Rack Positions
ILVE ovens are equipped with
various racks depending on
the model and size; all ILVE
wire racks are reversible. They
have angled offset ends to allow for height variation between
shelves; this is a particularly useful feature when cooking with
deep dishes, for large roasts or when batch cooking.
Burning in elements
It is necessary to burn the protective oils that are used in
manufacturing and shipping from the elements.
1 Set the clock to the correct time (See page 12)
2 Set oven temperature control knob to 125º C and select
cooking function mode 2 by turning function control knob.
3 Allow to burn in for 10 to 15 minutes.
4 Repeat process for all seven cooking modes (3 through 8)
in sequence and allow to burn in each mode for 10 to
15 minutes.
5 Clean the oven thoroughly when you have completed burn in
process so that the oven and grill/rotisserie will be ready
for use in cooking.
■There may be a slight unpleasant odour during the initial
burn off procedure. As a result we advise you open doors
and windows in the kitchen during this procedure.
Installation Features
Cavity Cooling Fan
ILVE ovens are equipped with a
cavity cooling fan. The fan is
thermostatically controlled and
will switch on automatically when
the oven cavity reaches a
temperature of 60º C. Air will
gently be blown out through the
front louvre, just above the oven
door handle. This keeps the
interior of the cavity housing cool.
Cooktop
ILVE’s gas burners feature high
thermal efficiency, economical
energy consumption and
precision temperature settings,
allowing you to not only have
total control over cooking
temperatures but instant
response in temperature
changes and automatic
ignition. All ILVE cooktops meet
the highest standards of
operational efficiency required
for approval by the Australian
and European Gas Association.
Hob Burners
ILVE’s quad ring high intensity
burner is a high speed, high
temperature burner rated at
19.4 Mjh. It has a broad
diameter to provide even heat
across a maximum surface area
of a wok or frying pan allowing for
cooking efficiency and elimination
4
Normal Position
Reversed Position

of localised
hot spots
which can cause
burning and sticking.
ILVE’s conventional high
efficiency medium burners are
rated at 10 Mjh, while the small
burners are rated at 5 Mjh and
have a range of precision
temperature settings from low
simmer to medium and high.
ILVE’s multi fuel hobs
are equipped with the
usual combination
of conventional gas
burners with gas wok
burner but can also
be equipped with a
variety of specialized
electric hotplates.
Options include the
tepanyaki plate or the
electric volcanic rock
barbecue grill.
Low Simmer
A low simmer can be achieved by
selecting a temperature between
the off position and the high
flame position on the selector
knob. This feature is available on
ILVE models which have a flame
failure device (All except Compact
and Maxi gas cooktops). This fea-
ture allows an accurate and safe
simmer and complete control
over the height of the flame.
Trivets
ILVE’s cooktop trivets are
designed to provide exceptional
stability for even the largest
woks, frying pans and pots.
The trivets are easily removable
for cleaning (See page 14).
Volcanic Rock
Barbecue Grill
ILVE’s volcanic rock
electric barbecue
grill is a low profile,
3cm deep, large
dimension barbe-
cue which features
12 temperature
settings. Meat,
poultry and sea-
food chargrilled on
the barbecue grill
remain succulent and moist while
developing subtle smoky flavours.
The volcanic rock barbecue grill
is easily disassembled for ease
of cleaning.
ILVE Range Hoods
A complete range of designer
range hoods are available for all
ILVE stoves and cooktops, please
consult your ILVE dealer for
further details.
Griddle Plate
Optional cast iron
griddle plates are
available for ILVE
cooktops. The griddle
plates fit over the cen-
tre fish burner on 80,
90 120 and 150cm
cooktops.
For all other models the
griddle plates fit on the wok
burner. Please consult your
ILVE dealer for further details.
Pizza Stone
A flat ceramic pizza stone is
available from ILVE and is for
those cooks who like to make
cakes and pastries, bake bread
and make home made pizzas.
This pizza
stone
fits onto
any shelf
in the
oven and
comes
with its
own ideas
booklet.
Safety Flame
Failure Device
All burners on ILVE cooktop and
freestanding upright models,
excluding the Maxi and the
Compact series of gas cooktops,
have a unique safety flame failure
device. This feature instantly
stops the flow of gas to a burner,
if that burner is extinguished for
any reason. You will need to hold
the gas control knob in firmly
once it lights for 10-15 seconds
to override the thermocouple.
5

MODE 5 Full roof area conventional
grilling mode
In this mode the inner roof element
heats up creating direct infra-red heat.
This mode allows you to grill with the door
either ajar or closed.
Grilling with the door ajar may lead to the
control knob heating up slightly.
MODE 6 Hot air grilling system
This mode utilises the fan combined with the
infra-red grill to ensure hot air is circulated
evenly around the oven. This is the ideal
mode to use when multitasking, grilling chops
and sausages on the top level whilst baking
a potato bake on the lower level. The door
must be closed during this grilling mode.
There are two ways to grill food in an ILVE
electric oven; by using radiant heat to
cook the food or by using thermal grilling,
a combination of radiant heat with thermal
air flow.
The full roof area conventional grill system
uses automatically controlled direct
infra-red heat radiated from above for
traditional grilling applications. The electric
multifunction oven combines the advantages
of infra-red heat with fan forced air
assistance, allowing grilling on three levels
at the same time.
Both cooking techniques give exceptional
results for a wide range of meat cuts such
as chicken breasts, beef steaks, lamb and
pork. It is also ideal for grilling fish and
fish fillets.
Grilling Systems Electric
Traditional Grill
1. Select the grill mode (Mode 5)
on the function control knob.
2. Turn the temperature control
knob to 250º C.
The oven heating indicator light at
the front control panel comes on
when the thermostat is energised
and turns off once it has reached
the selected temperature setting.
ILVE TIP
■When conventional grilling the
oven door should always be
open
■The best settings for
conventional grilling is
between 175 – 190º C.
■Care must be taken to make
sure that there is at least 8cm
between the top of items being
grilled and the grill element to
allow for unimpeded circulation
of hot air (shelf 4).
Fan Grilling
1. Position racks at heights
according to food types and
thickness (See hot air grill
cooking guide)
2. Select the fan grill mode
(Mode 5) on the function
control knob.
3. Turn the temperature control
knob to 175 – 180º C.
4. Allow oven to preheat for a
minimum of four minutes
depending on food types (See
hot air grill cooking guide).
When fan grilling on multiple
shelves the oven door must be
closed. The grill element at the
top of the oven produces
intense heat to sear the surface
6

of the meat while the fan moves
this heat around the oven.
Fan grilling eliminates the need
to turn food over during the
grilling process; however,
turning is optional depending on
the degree of browning desired.
When using this function make
sure that food is elevated to allow
the hot air to circulate around
the food. Food can be placed
on grill grid inside a grill tray
alternatively; meat can be placed
on a wire oven rack positioned
over an oven pan to make sure
any drips are caught.
ILVE TIP
■The oven door should always
be closed during hot air grilling.
■The temperature should be
set from 175 – 180º, this
range in temperature helps
prevent food from burning and
avoids splatter, minimising the
need for cleaning.
■The shelves are numbered
4 to 1 from top to bottom
(See diagram above).
■ILVE’s fan grill system can
be used to cook on multiple
shelves, for example grilling
meat on top shelf, lasagna on
middle shelf, garlic bread on
bottom shelf, while warming
plates on the bottom of the
oven.
Controlling smoke
and splatter while
grilling
When grilling items such as
sausages or fatty meats it is
advisable to add 1 cup of water
to the grill pan to control, drips,
splatter and smoke.
7
FOOD TO BE
GRILLED
RECOM-
MENDED
SHELF
POSITION
TRADITIONAL GRILLING FAN GRILLING
OVEN
TEMP
GRILLING
TIME 2
OVEN
TEMP
GRILLING
TIME 2
THIN CUTS
Steaks 3 - 4 180ºC 10 - 16 mins 180ºC 10 - 16 mins
Kebabs 3 180ºC 25 - 30 mins 180ºC 25 - 30 mins
Chicken Kebabs 3 180ºC 20 - 25 mins 170ºC-180ºC 20 - 25 mins
Cutlets / Schnitzel 3 - 4 180ºC 12 - 18 mins 180ºC 18 - 20 mins
Liver 3 - 4 180ºC 8 - 12 mins 180ºC 10 - 14 mins
Burgers 3 - 4 180ºC 14 - 20 mins 180ºC 16 - 20 mins
Sausages 3 - 4 180ºC 10 - 15 mins 180ºC 8 - 12 mins
Fish Fillets 3 - 4 180ºC 12 - 16 mins 180ºC 12 - 16 mins
Trout 3 - 4 180ºC 16 - 20 mins 180ºC 20 - 25 mins
Toast 3 - 4 180ºC 2 - 4 mins 180ºC 3 - 5 mins
Cheese Toast 3 - 4 180ºC 7 - 9 mins 180ºC 4 - 6 mins
Tomatoes 3 - 4 180ºC 6 - 8 mins 180ºC 6 - 8 mins
Peaches 3 180ºC 6 - 8 mins 180ºC 7 - 10 mins
THICKER CUTS
Chicken (1kg) 2 – – 170ºC-180ºC 50 - 60 mins
Rolled Meat (1kg) 1 – – 180ºC 75 - 85 mins
Pork (1kg) 1 – – 180ºC 100 - 120 mins
Sirloin (1kg) 1 – – 200ºC 25 - 35 mins
1) Select the appropriate shelf level for the thickness of the food.
2) Turn food over half way through the grilling time.
Note: The information given in this chart is intended as a guide only.
Grilling Guide
Gas
Rotisserie Mode
1. Insert rotisserie skewer into
small opening on right side
of oven wall cavity.
2. Leave oven door slightly
ajar.
3. Turn grill function knob to
temperature variance of
your choice (1 – 12).
• Refer to page 21 for
cooking methods in
your gas oven.
Shelf Positions

All ILVE electric ovens are multifunctional
and feature up to eleven cooking modes.
This enables you to choose from a variety of
pre-set functions depending on your cooking
needs. Selection of the correct mode and
oven temperature are important to obtain
the best possible cooking results. All modes
are pictured on your control knob and are
numbered anti-clockwise.
ILVE electric ovens are equipped with both top and bottom
elements, which can be used individually or together; radiating
heat from above and below simultaneously or individually for
specialist tasks such as au gratin style cooking, crisping pork
crackling or to brown off a roast.
By recessing the upper roof element and extending the cook-
ing shelves to the rear of the oven, ILVE has created an oven
interior which on average is 30% larger than ovens of similar
style. These design features mean that more cooking space is
available, so large roasts or four to five racks of food can be
cooked easily.
The ILVE electric oven also has a quick start or preheat
mode which allows the oven to heat from 0 –180ºC in just
6 to 8 minutes.
Oven Systems
8
Electric
PREPARING YOUR
ELECTRIC OVEN
FOR USE
Setting the clock
To enable use of your ILVE oven
you must first set the clock to
the correct time. If the clock is
not set correctly the oven will not
operate (See page 12)
Using the oven
When using your ILVE oven you
must select, using separate
knobs, both a mode of cooking
and a temperature at which to
cook. The only exception to this
rule is when using the defrost
mode or light mode, where no
temperature setting is required.
Temperature is indicated by an
ORANGE light. This light will turn
on and off during cooking as the
thermostat readjusts itself.
Cooking mode selection is
indicated by a GREEN light. This
light should stay on throughout
the cooking process.
All ILVE ovens are fitted with a
cavity cooling fan. This fan is
thermostatically controlled and
automatically switches on when
the oven cavity reaches 60ºC.
This gently blows air out through
the front lourve just above the
oven door handle, reducing
outside heat.
Temperature
ILVE ovens are well insulated and
therefore highly efficient; as a
result we recommend you may
have to adjust cooking tempera-
tures. In an ILVE oven a moder-

ate to hot temperature is 175ºC.
You will find this temperature will
not need to be exceeded, except
for specific cooking requirements
which call for high heat over a
short period of time. Exceeding
175ºC when cooking may result
in food cooking too quickly on the
outside while remaining under-
cooked inside.
Preheating
Always preheat your ILVE oven
before placing food in it. To do
this use the Quick Start mode
(Mode 9) on your control knob.
After the oven has reached
temperature, indicated by the
temperature light extinguishing,
you may then switch the oven
to your required mode.
Roasting probe
ILVE’s 948 model is equipped
with a microprocessor controlled
roasting probe which can be used
to cook roasts to a precise finish.
The probe is thermostatic and is
inserted into the thickest part of
the roast away from the bone.
When the probe is fitted to the
connection point, the thermom-
eter activates. By pressing the
+ or – buttons you can program
the probe to the desired tem-
perature for the roast (to reset
remove the probe from oven).
■ Roasting guide:
Rare 45 degrees
Medium 55 degrees
Well-Done 65 degrees
If the meat is left in the oven an
alarm will sound and the oven
will turn off when the desired
temperature is reached.
9
FUNCTION
TYPE OF FOOD DEFROST ADVANCED
HOT AIR
CONVECTION
HEATING SYSTEM
HOT AIR GRILL
SYSTEM
CONVENTIONAL
GRILL SYSTEM
UPPER ROOF
ELEMENT
LOWER FLOOR
ELEMENT
CONVENTIONAL
HEATING
ROTISSERIE ROASTING
PROBE
SHELF
Meat Roasts ■ ■ ■ ■ ■ ■ ■ 1-2
Small Cuts ■ ■ ■ ■ ■ 3-4
Steak/Sausages ■ ■ 3
Whole Fish Fillets ■ ■ ■ ■ ■ ■ 3
Poultry Whole Pieces ■ ■ ■ ■ ■ ■ 2
Combined Meats ■ ■ ■ 3-4
Pastry Dishes -
Pies, etc. ■ ■ 2
Egg Dishes - Quiche,
Souffle, Pavlova, etc. ■2-3
Bread / Pizzas ■ ■ ■ ■ 2
AuGratin/Crumb Cheese ■ ■ 3-4
Toasted Sandwiches ■4
Electric Oven Function Selection

10
ICON MODE FUNCTION
MODE 1
Oven light
viewing
mode
To cook with the light off, choose the required cooking function by turning selector
switch clockwise to the chosen function. Make one extra click clockwise and one
extra click anticlockwise and the oven will operate with the light off. To switch the
light back on, turn the selector one click anticlockwise and then two clicks clock-
wise. Return knob to the desired operating function with one click anticlockwise.
MODE 2
Conventional
oven mode
This is the traditional static oven mode with no fan allowing heat from both above
and below to convect simultaneously. This is the ideal function for cooking heavy
cakes such as mud cakes or banana cakes, breads and large roasts. Such items
need to be placed in a central position in the oven. Mode 9 is also the self-cleaning
mode in models, which have self cleaning liners.
MODE 3
Lower floor
heating
mode
This mode allows heat from the base of the oven. It is suitable for long, slow
cooking such as stews and casseroles or for blind baking and finishing pastries.
This mode is also perfect when using the ILVE Pizza Stone, for perfect pizzas
cooked directly on the stone in a wood fired fashion.
MODE 4
Upper
element
mode
In this mode the upper element is in use. This is ideal for finishing omelettes,
browning dishes such as cauliflower au gratin or finishing off lemon meringue pies
or flans whose base has been previously baked using another mode.
MODE 5
Conventional
Grilling mode
In this mode the complete inner roof element heats up simultaneously creating
direct infra-red heat from above. This mode allows you to grill with the door either
ajar or closed. Grilling with the door ajar may lead to the control knob heating up
slightly.
MODE 6
Hot Air
Grilling mode
This mode utilises the fan combined with the infra-red grill to ensure hot air is
circulated evenly around the oven. This is the ideal mode to use when multitask-
ing, grilling chops and sausages on the top level whilst baking a potato bake on the
lower level. For best results the door should be closed during this grilling mode.
MODE 7
Convection
heating
mode
With both the top and bottom elements in use and the fan circulating hot air,
this cooking mode is best suited for bread, cakes and sponges, where very even
temperatures are required, even in the corners of the oven.
This mode also creates less splatter when roasting.
MODE 8
Advanced
hot air
mode
The fan in all ILVE ovens is surrounded by a triple ring heating element that
evenly distributes heated air throughout the oven. This mode is perfect for batch
baking biscuits or muffins or for that large Christmas cake which requires low
temperature cooking over a long time period.
MODE 9
Quick Start
or Pre-heat
mode
To obtain the best result from your oven it is recommended that you preheat it
prior to use. Combining an advanced hot air function and conventional heating
mode ILVE ovens can reach a temperature of 180°C in just 8 – 10 minutes.
Once preheated the required cooking mode should be selected before proceeding
with cooking.
MODE 10
Defrost
mode
This function allows you to fan defrost at an ambient temperature.
Unlike defrosting using your microwave this mode does not dry or par-cook food.
Rotisserie
mode
(All models except
600mm and
700mm ovens)
The rotisserie mode works in a similar way as traditional grilling and is one of the
best ways to cook meat and poultry. With a right hand side motor drive in the
oven, or rear in the 300mm ovens the ILVE rotisserie can accommodate up to
three joints of meat or portions of poultry at once.
Roasting
probe
(Model 948 only)
ILVE’s 948 model is equipped with a microprocessor controlled roasting probe
which can be used to cook roasts to a precise finish either rare, medium or
well-done, taking the guess work out of cooking.
Electric Oven Cooking Modes

There are a four cooking options
available with ILVE Gas Ovens:
1. Static Gas Oven
2. Fan Forced Gas Oven
3. Rotisserie
4. Electric Grill
Cooking in your
gas oven
To use the gas oven open the
door fully and select your mode
of cooking, either static or fan
forced. To do this you must
turn the knob numbered
1 - 12 clockwise.
By turning the knob clockwise and
clicking it past 12, the fan-forced
function is turned on. You can
re-adjust the intensity of the grill
element between 1 and 12. If the
knob is not clicked past the 12
the oven will stay in static mode.
Once you have selected a mode
of cooking, the light will go on in
the oven.
Now press the thermostat knob
gently and turn it anticlockwise
towards maximum temperature
position (250°C.). Press the
thermostat knob right in to prime
the electric ignition and keep
pressing it for 10 - 15 seconds
to allow the thermocouple to heat
up and let the gas through. Make
sure that the gas has lit and,
after three minutes, close the
door, then select the temperature
(from 100°C to 250°C)*.
Electric grill
To use the electric grill in the gas
oven turn knob numbered 1 – 12
clockwise to the grilling icon (A)
then adjust the thermostat knob
to the required temperature.
ILVE TIP
■Cooking with the electric grill
must be carried out with the
door of the oven closed.
■The grill does not operate
when the gas function of the
oven is on.
■It is advisable to preheat the
grill for 5 minutes before
putting food in.
■Do not grill on the top level
of the oven - for even grilling
cook on the second level from
the top.
Rotisserie
Still using the grill function, this
function is also used as a rotis-
serie in all ovens (except 60cm).
For example chicken, duck, beef
and lamb can be spit roasted
at temperatures up to 225°C.
Vegetables can be also be placed
in the baking tray whilst using the
rotisserie to add flavour to them.
Selecting the
ventilated gas or
electric function
(For models with a VENTILATED
GAS oven)
Turn the knob (pictured right) to
position 12 and then turn it past
position 12 as far as it will go in
a clockwise direction. This starts
up the radial fan which is located
inside the oven and provides
forced ventilation during cooking.
To light the ventilated electric grill
apply the same steps as above.
*NOTE: the electric grill will not
work whilst the gas oven is in
use.
Function Knob
Thermostat Knob
Gas Ovens
11
(A)
TYPE OF FOOD GRILL OVEN ROTIS-
SERIE SHELF
Meat Roasts ■ ■ 1-2
Small Cuts ■4
Steak/Sausages ■3-4
Whole Fish Fillets ■ ■ 3
Poultry Whole Pieces ■■■3
Combined Meats ■3-4
Pastry Dishes -
Pies, etc. ■2
Egg Dishes - Quiche,
Souffle, Pavlova, etc. ■2-3
Bread Pizzas ■2
AuGratin/Crumb Cheese ■3-4
Toasted Sandwiches ■3-4
Gas Oven Function
Selection

Digital Clock
(24 Hour Clock)
Always ensure the oven is in
manual mode - the pot symbol
with the steam coming from it
should be displayed. If there is
an [A] on the display it means
that the oven is in auto mode, to
cancel this you must press both
pot symbol buttons simulta-
neously. 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 but-
ton and it will scroll through
three available tones. Select
the tone that you require, this
tone will then sound the next
time you set the alarm.
3. Pre-programming the oven:
Press the button. Put in the
duration that you want to cook
the item for by pressing the
button.
Press the button. Select
the time that you want the
item to finish cooking (by
pressing the button).
You then need to select the
mode and temperature.
Digital clock
(Non programmable)
1. To set or adjust the time:
Press the clock button
once and then release.
After you have pressed the
clock button once, you
can then immediately set the
minutes by using the plus
button .
If you enter an incorrect time
you can use the minus button
to correct the time. Press
and hold the clock button
until the LED display flashes
to set the hours.
2. To set the alarm:
Only press the plus button
, until you reach the set time
required. If you go over the
time, press the minus button
to bring it back. A maximum
of 99 minutes can be set.
You will now notice a bell
symbol on the display, this
highlights that the alarm is on.
The display will only show the
countdown of the timer while
it is set, it will not show the
time.
When the alarm rings, the
oven will remain on and the
alarm will continue to ring for
seven minutes unless turned
off. You can adjust the tone
of the alarm - only when the
alarm is ringing, press the
minus button and it will
scroll through the available
tones. Select the tone that
you require, this tone will then
sound the next time you set
the alarm.
Clocks And Timer Controls
ICON MODE
Minute
Minder
Automatic
Cooking Time
End of
Cooking Time
Timer
Settings
12

Analogue clock/
Nostalgie series
(12 hour clock)
To use your oven you must select
the manual use mode and set
the clock. To do this the small
hand symbol must be in the
window on the display (D). If the
zero is displayed instead of the
hand it means the clock is in auto
mode and the oven will not work
at this stage as it is locked into a
program. To make the oven work
again you must bring back the
hand symbol.
1. To set or adjust the time
Push the knob (E) in and turn
to the desired time in a clock-
wise direction.
2. Manual Use
Turn the knob (E) until the
hand symbol appears in the
window on the display (D) and
the pointer (C) of clock coin-
cides with the hour hand (A).
3. Semi-automatic programming
of cooking time
To program the oven so that it
starts immediately and stops
after a desired time you must
set the cooking time. Ensure
that the program timer is in
manual position (See manual
use). Turn the knob (E) clock-
wise to select the cooking
time, which appears in the
window on the display (D) (The
time may be set up to a maxi-
mum of 180 minutes). Set the
desired oven temperature with
the thermostat knob and the
cooking mode with the mode
selector knob. Once the set
cooking time has elapsed the
oven switches off automatically
and a warning sounds. To turn
off the warning sound, set pro-
grammer to manual use and
turn the knob (E) clockwise.
4. Semi-automatic programming
of the start of cooking
To program the oven so that it
starts automatically you must
set the time for the desired
start of cooking. Ensure that
the program timer is in man-
ual position (See manual use).
Turn the knob (E) clockwise
until the symbol (0) appears
in the window on display (D).
Pull the knob gently and turn it
clockwise to select the desired
time for start of cooking with
the pointer (C). Release the
knob (E) and turn it clockwise
until the hand symbol appears
in the window on display (D).
Set the desired oven tempera-
ture with the thermostat knob
and the cooking mode with the
mode selector knob. Once the
set cooking time has elapsed
the oven must be switched off
by hand.
5. Automatic programming of
the start and end of cooking
To programme the oven so
that it starts and switches
off automatically, you must
set the time for the start of
cooking and the cooking time.
Ensure that the programmer
is in the manual position (See
manual use). Turn the knob
(E) clockwise until the symbol
(O) appears in the window on
display (D). Pull the knob (E)
gently and turn it clockwise
to select the time to start
cooking with the pointer (C).
Release the knob (E) and turn
it clockwise until the hand sym-
bol appears in the window on
the display (D) (Maximum 180
minutes). Set the desired oven
temperature with the ther-
mostat knob and the cooking
mode with the mode selector
knob. Once the set cooking
time has elapsed the oven
switches off and a warning
sounds. To turn off the warn-
ing sound, set programmer
to manual use by turning the
knob (E) clockwise.
13
E
D
C
A
B

1. Before you start
As a safety precaution always
switch off the power to the oven
before commencing any clean-
ing 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 stop-
per 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 excep-
tion of the 200LM, 600LM and
800LM models) has catalytic lin-
ers. 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 keep-
ing your oven cleaner. There can
be four liners in your oven; one on
either side, one on the rear and
one on the roof of your oven. Only
the side liners are removable.
To maintain your oven you must
regularly do a self clean to remove
the fat absorbed in the liners
during the cooking process. This
may be weekly, monthly or yearly
depending on oven usage. Fat build
up is easily distinguishable by a
slight discolouration of the liners.
To do a self clean you must at the
end of the cooking process, turn
ILVE’s exclusive turbowave cooking system
means lower and more accurate cooking
temperatures and a reduction in cooking
time and food splattering. These advances
in oven design and technology means that
ILVE ovens require less cleaning when
compared to other ovens.
The introduction of the catalytic oven
cleaning system of removable floor, racks
and door glass, means that the once
torturous task of cleaning your oven has
become simplified. It is important to note
that regular thorough cleaning will keep your
oven looking good for an extended time.
To maintain your oven you must do a self
clean on a regular basis, approximately
every three to four months of normal usage.
Cleaning, Care
and Maintainance
14

the oven thermostat to 250 °C
on conventional heating system
for 10 - 20 minutes.
Always ensure that you remove
excess trays, side racks and
the fat filter as any fat will burn
on these items making cleaning
extremely difficult. You may also
need to wipe the door and inner
glass if they have a lot of splatter
on them.
Leave the oven with the door
closed and in this time the fat
absorbed in the catalytic liners
will burn off the liners and the
elements.
Once the oven is cool you may
need to wipe the base of the oven
with a damp sponge to remove
the product of the burn off. Every
six months you must
wash the side liners to ensure
longevity.
The side liners can be washed in
hot soapy water and are to be
dried before placing them back in
the oven.
If you clean the enamel in your
oven it is essential that you use
a non caustic cleaner and spray
that cleaner onto a soft cloth
rather than spraying the cleaner
directly into the oven.
The fat filter at the rear of your
oven has to be cleaned on a
regular basis; the filter can be
cleaned by hot soapy water, or in
the dishwasher
3. Oven floor
removal
The entire floor of your oven is
removable for cleaning purposes.
Before floor removal your must
first remove all trays and racks
from the inside of the oven and
remove the centred thumb screw
on the side shelving racks. This
will enable you to lift the side
racks up and off the locating pins
and out of the floor hole locks,
which secure the floor into the
oven. The oven floor will then
simply slide out of the oven.
4. Removal of door
and inner glass
For ease of cleaning ILVE have
made their oven doors removable
so that the interior oven glass
can be removed and cleaned.
All ILVE ovens use easy clean
vitreous enamel interiors giving
a smooth black non staining
appearance.
a. Removal of door
Open the door and lift catches
(A) and hook into arm (B) on both
sides. Lift door gently upwards
(C), as if closing, using both
hands placed either side of the
outer glass edge and door should
loosen. Gently pull the door up
towards you, if force is needed
the door is not in the correct
position and you will need to
repeat the procedure. To refit the
door reverse the procedure.
b. Removal of
inner glass
ILVE oven doors are fitted with
athermic door glass panels, the
inner panels are removable. To
remove glass open the door and
unscrew the thumb screws (D&E)
located on the top of door,
remove top strip and gently
remove glass (F&G) before
washing in hot soapy water. The
interior glass can also be cleaned
with a damp cloth. When replac-
ing the glass it is important that
the silver coated surface faces in
towards the interior of the oven
and that the top strip is replaced
before screwing the glass back in
place.
15
A
B
C
D
E
F
G

COOKTOPS
Clean the stainless steel cooktop
surface after each use with a
clean cloth and normal deter-
gent. Make sure the detergent
does not contain chloride or any
chloride compound.
For persistent stains use warm
vinegar or a non-abrasive cleaner.
If you need to polish a cooktop
surface use a metal polish such
as Auto Sol.
To make cleaning easier always
wipe spills when they occur, do
not leave them to dry as this
makes cleaning harder.
Trivets
Trivets should only be cleaned
once they have cooled, to stop
grazing from occurring. To clean
trivets wash in sink with warm
soapy water then dry immediately
using a clean dry cloth. Do not
use anything too abrasive such as
a chrome detergent as this may
cause damage.
Enameled trivets may over a
period of time discolour, this is
due to exposure to a naked flame
which may burn the enamel edge
off the tips of trivets. This will not
affect the performance of the
cooktop
Important
information
There are three components to
a burner; a cap, brass burner
and aluminium skirt. The cap is a
cosmetic piece and is not neces-
sary during the operation of the
cooktop. It is advised that you
remove the cap during usage
then replace after usage.
Burner caps
The burner caps sit on the brass
burners to clean remove and
wash in warm water. Burner caps
should not be put into cold water
immediately after use, as grazing
will occur, always allow caps to
cool before cleaning.
Brass burners
The brass burners will tarnish to
a brown colour with use. To clean
simply wash in warm soapy water
to remove food splatter.
Aluminium skirts
The aluminium skirt from the
base of the burner may be
washed in warm soapy water
using a gentle scouring pad to
remove any burnt on food
splatter. A commercial product
such as Autosol, which is de-
signed 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 avail-
able from ILVE or a range of com-
mercial 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 di-
ameter to the cooking zone as is
possible. The surface of the hob
and the bottom of the pan must
be kept clean.
The flat surface of the ceran
makes it easy to maintain. All
cleaning must occur when the
cooktop is cold. When cold use a
soft damp cloth to wipe over the
cooktop and then dry gently. For
a more precise clean a specialty
cleaning product may be
purchased from an outlet, never
use abrasive products.
Take care not to drop substances
containing sugar on the hob,
if this does happen clean with
warm water immediately before
the glass cools.
Oven light
replacement
Replacement globes are available
from the Ilve service department.
When changing over the lamp
always switch off the power first.
Unscrew the glass cover over the
globe by twisting it anticlockwise.
Cleaning, Care & Maintainance
16

If glass cover is hard to unscrew,
heat oven slightly, as this will heat
any fat that might be congealed
around the glass, and unscrew
using a cloth.
Remove existing globe and fit new
bulb, refit the glass cover and
switch on the power.
Ignition trouble-
shooting
All ILVE burners have automatic
ignition. To ignite a gas burner
simply push the knob in and turn
to the left.
Ensure that the aluminium skirt
and brass burner are sitting flush
and that they are locked into
each other.
Check that the gas has been
lit. If the burner fails to ignite or
stay alight repeat process. If the
burner still fails to ignite a match
may be used with caution. If your
cooktop has flame failure it will
take 8 to 10 seconds for the
flame to stay alight.
If the problem persists call ILVE
in your capital city for service.
(Contact numbers are located on
the back cover of this booklet)
Range hoods
Range hood filters need to be
washed regularly by using warm
soapy water and drying using a
soft dry cloth.
There are various commercial
products available, which also
may be used, following manufac-
turers’ directions for use.
Cleaning filters in
the dishwasher
The heavy alkaline of dishwashing
detergents could damage filters.
If you choose to wash the filters
in the dishwasher we recommend
you use a hot rinse mode with no
detergent.
RECOMMENDED
CLEANING
PRODUCTS
Burner Skirts and
Brass Burners:
■Autosol metal polish, available
at automotive shops
■Autosol shine, available at
supermarkets
Trivets:
■Hot soapy water only
■To remove surface staining
use any cooking oil and a fine
brush or scourer, lightly oiling
trivets will also help in keeping
their new appearance
Solid Plates:
■Hillmark solid hotplate protec-
tor, available at supermarkets
Ceramic Plates:
■Hillmark Cera-clean, available
at electrical stores
■Hillmark CeraPol, available
at Supermarkets
Enamel Interior of Ovens:
■Non Caustic
enamel
cleaner.
Spray the
cleaner onto
a soft cloth rather
than spraying directly
into oven to prevent the
spray getting onto the catalytic
liners, which can cause
damage.
Stainless Steel:
■ILVE Stainless Steel Cloth,
available from ILVE
■Cut back stainless steel
solution for initial use only,
available from ILVE
■Fresh and Clean, available at
supermarkets
■3M Stainless Steel Cleaner
and Polisher, available at
supermarkets
■Gumption, available at
supermarkets
■Watered down Windex
(1/3 Windex to 2/3 water)
available at supermarkets
■Hammersley Foaming Crème
Cleanser, available at
supermarkets
■Hammersley Steel, Chrome
and Furniture Polish, available
at supermarkets
IMPORTANT:
ALWAYS USE NON-CAUSTIC
CLEANERS ON ILVE PRODUCTS.
The above products are
recommendations only.
ILVE will not be held responsible
for any non ILVE product.
Cleaning, Care & Maintainance
17

Wok Cooking
Stir-frying is the technique most
associated with wok cooking.
The idea behind traditional wok
cooking is to cook thin strips of
meat quickly over a high heat
which sears and seals the meat,
rather than stewing it. This
technique retains the meat juices,
flavour and tenderness.
Vegetables and sauces are added
to finish the dish.
The specially designed trivets on
the ILVE wok burner are designed
to accommodate curved bottomed
woks, while the quad ring burner
provides the high heat needed to
quickly sear meat and achieve the
best results.
ILVE TIP
Always pat dry wet food with paper
towel before putting into hot oil as
hot oil will spit and spatter when it
comes into contact with droplets
of water.
Pan Frying
Pan frying is a popular and quick
way of frying thin cuts of meat and
vegetables in butter or oil. This
should be done over a high heat so
that food is seared and browned.
This section serves as a guide to choosing
the most appropriate cooking method for all
categories of food preparation.
Get to know the full range of features your
ILVE appliance has to offer.
Cooking with ILVE
18

Steaming
Steaming is the ideal way of
cooking vegetables, particularly
green leaf vegetables.
Place a small quantity of water,
usually no more than one cup,
into a saucepan with a tight
fitting lid.
Place on a burner, on high heat
and bring to the boil, then add
well rinsed vegetables and cover
with the lid. Do not allow the pan
to dry burn.
If you use a steaming rack which
holds vegetables above the
boiling water you can steam two
or more vegetables at once in
the same pan.
Braising
Braising is done in the lower part
of the oven (Mode 8) and is great
for tenderising cuts of meat and
creating dishes such as braised
steak and onions.
Rotisserie
The rotisserie is one of the best
ways to cook meat. The rotisserie
can accommodate up to three
joints of meat or portions of
poultry at once. Meat cooked
this way will need approximately
40 to 50 minutes per kilo at a
temperature of 180 to 200°C.
This is a guide only; it is recom-
mended that meat is checked
every 30 minutes.
Deep Frying
Use the quad ring wok burner on
the cooktop for deep frying.
Remember to bring the cooking
oil to the correct temperature
before adding the food to be
cooked.
Oil will begin to give off smoke
when it is hot enough to com-
mence cooking. To check the oil
temperature put in a single item.
If the test item is immediately
surrounded by a ring of bubbles
the oil is hot enough to start
cooking.
Extreme care must be taken
when frying on cooktops.
Pizza Stone
You can use the pizza stone for
both pizzas and sweet pastries.
The pizza stone can also be used
for keeping your bread warm
and crusty, just buy a good loaf
of bread, warm in the oven and
serve on the pizza stone.
ILVE TIP
After cooking wipe the pizza
stone with wet cloth, the blacker
it gets the tastier the food will
be, just like with wok cooking and
barbequing
19

Simmering
Low temperature cooking is a
wonderful way of tenderising
various cuts of meat, melding
flavours together in sauces and
curries and obtaining clear stocks
and consommés.
A low simmer can be achieved by
selecting a temperature between
the off position and the high
flame position on the selector
knob, when using large pots it
is recommended that the large
burner or wok burner is used.
Griddle Plate
The griddle plate is ideal for
preparing succulent meals using
a minimum of fat or oil. When
frying fatty meats such as chops,
sausages and bacon, much of
the meat’s fats will drip into the
griddle plate’s reservoir. This is a
very healthy way of cooking meat
while retaining tenderness and
succulence. As an added bonus
the griddle can be used as a food
or plate warmer.
Teppanyaki
The teppanyaki plate is an ideal
way of cooking delicate cuts of
meat that require quick cooking
methods. The heat in the plate
will seal the meat trapping the
natural juices and flavour without
damaging the delicate texture.
Ideal food for cooking this way
include bacon, eggs, pikelets,
pancakes, steaks, sausages, fish,
prawns and poultry.
Batch Cooking
ILVE’s advanced hot air systems
are perfectly suited to batch
cooking. The large oven capacity
enables you to bake two stand-
ard 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 tempera-
ture 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-clean-
ing 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 suc-
culent and naturally moist whilst
developing subtle smoky flavours
which enhance both taste and
appearance.
Roasting
The roasting method is one of
the simplest ways to cook a large
piece of meat. Roasting is often
the method of choice because
it yields a tender interior and
browned exterior through pro-
longed oven cooking. One of the
Cooking with ILVE
20