ILVE Nostalgie, 948, 600, 700, 200, 800 oven, Maxi, Compact, cooktop, range hood Operating Instructions and Recipe Manual

Operating Instructions
and Recipe Manual
IGNITE YOUR PASSION FOR COOKING
Congratulations, you are now the
In section one, we present detailed
proud owner of an ILVE cooking
information on each of the advanced
appliance. Thank you for purchasing
cooking
ILVE and welcome to the exciting
appliances. Once you have read this
world of cooking the ILVE way.
section you will be able to choose
This recipe book and instruction
the most appropriate settings for
manual has been specially created
your oven or cooktop when cooking
to inform you of the full range of
different
features your ILVE appliance has to
you’re stuck for ideas, section two
offer and serves as an introduction
has
to the wonderful benefits of ILVE’s
show you how to get the most out
dynamic cooking systems.
of your ILVE appliance.
systems
types
many
built
of
delicious
into
food.
ILVE
Also,
recipes
if
that
Contents
INSTALLATION CHECK
Rack Positions
Burning in elements
4
4
4
ILVE FEATURES Cavity Cooling Fan
Cooktop
Hob Burners
Low Simmer
Trivets
Volcanic Rock Barbecue Grill
ILVE Range Hoods
Griddle Plate
Pizza Stone
Safety Flame Failure Device
4
4
4
4
5
5
5
5
5
5
5
GRILLING SYSTEMS
Traditional Grilling
Fan Grilling
Controlling splatter and smoke Rotisserie Mode
Shelf positions
Grilling Guide
6
6
6
7
7
7
7
ELECTRIC OVEN SYSTEMS
Setting the clock
Burning in the elements
Using the oven
Temperature
Preheating
Roasting Probe
Oven Function Selection
8
8
8
9
9
9
9
9
OVEN COOKING MODES
10
GAS OVEN SYSTEMS
Cooking in your gas oven
Electric grill
Rotisserie
Selecting the ventilated gas
or electric function
Gas oven function selection
11
11
11
11
11
11
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
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
Wok Cooking
Pan Frying
Steaming
Braising
Rotisserie
Deep Frying
Pizza Stone
Simmering Griddle Plate
Tepanyaki
Batch Cooking
Volcanic Rock BBQ Grill
Roasting
18
18
18
19
19
19
19
19
20
20
20
20
20
20
COOKING IN YOUR GAS OVEN 21
Cakes
21
Biscuits
21
Muffins
21
Roasting
21
Grilling
21
TROUBLESHOOTING
43
•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
Installation
Features
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.
Cavity Cooling Fan
■ 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 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.
Normal Position
ILVE ovens are equipped with
various racks depending on
the model and size; all ILVE
Reversed Position
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.
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
of localised
hot spots
which can cause
burning and sticking.
For all other models the
griddle plates fit on the wok
burner. Please consult your
ILVE dealer for further details.
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.
Pizza Stone
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 feature allows an accurate and safe
simmer and complete control
over the height of the flame.
Trivets
ILVE’s cooktop trivets are
designed to provide exceptional
stability for even the largest
woks, frying pans and pots.
The trivets are easily removable
for cleaning (See page 14).
Volcanic Rock
Barbecue Grill
ILVE’s volcanic rock
electric barbecue
grill is a low profile,
3cm deep, large
dimension barbecue which features
12 temperature
settings. Meat,
poultry and seafood chargrilled on
the barbecue grill
remain succulent and moist while
developing subtle smoky flavours.
The volcanic rock barbecue grill
is easily disassembled for ease
of cleaning.
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.
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.
Griddle Plate
Optional cast iron
griddle plates are
available for ILVE
cooktops. The griddle
plates fit over the centre fish burner on 80,
90 120 and 150cm
cooktops.
Grilling Systems
Electric
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.
Traditional Grill
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.
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.
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
Gas
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.
Rotisserie Mode
Shelf Positions
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.
Grilling Guide
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.
FOOD TO BE
GRILLED
RECOMMENDED
SHELF
POSITION
TRADITIONAL GRILLING
FAN GRILLING
OVEN
TEMP
GRILLING
TIME 2
OVEN
TEMP
GRILLING
TIME 2
THIN CUTS
Steaks
3-4
180ºC
10 - 16 mins
180ºC
10 - 16 mins
Kebabs
3
180ºC
25 - 30 mins
180ºC
25 - 30 mins
Chicken Kebabs
3
180ºC
20 - 25 mins
170ºC-180ºC
20 - 25 mins
Cutlets / Schnitzel
3-4
180ºC
12 - 18 mins
180ºC
18 - 20 mins
Liver
3-4
180ºC
8 - 12 mins
180ºC
10 - 14 mins
Burgers
3-4
180ºC
14 - 20 mins
180ºC
16 - 20 mins
Sausages
3-4
180ºC
10 - 15 mins
180ºC
8 - 12 mins
Fish Fillets
3-4
180ºC
12 - 16 mins
180ºC
12 - 16 mins
Trout
3-4
180ºC
16 - 20 mins
180ºC
20 - 25 mins
Toast
3-4
180ºC
2 - 4 mins
180ºC
3 - 5 mins
Cheese Toast
3-4
180ºC
7 - 9 mins
180ºC
4 - 6 mins
Tomatoes
3-4
180ºC
6 - 8 mins
180ºC
6 - 8 mins
Peaches
3
180ºC
6 - 8 mins
180ºC
7 - 10 mins
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
THICKER CUTS
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.
Oven Systems
Electric
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.
PREPARING YOUR
ELECTRIC OVEN
FOR USE
ILVE electric ovens are equipped with both top and bottom
elements, which can be used individually or together; radiating
heat from above and below simultaneously or individually for
specialist tasks such as au gratin style cooking, crisping pork
crackling or to brown off a roast.
By recessing the upper roof element and extending the cooking shelves to the rear of the oven, ILVE has created an oven
interior which on average is 30% larger than ovens of similar
style. These design features mean that more cooking space is
available, so large roasts or four to five racks of food can be
cooked easily.
The ILVE electric oven also has a quick start or preheat
mode which allows the oven to heat from 0 –180ºC in just
6 to 8 minutes.
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 temperatures. 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 undercooked inside.
Preheating
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 thermometer activates. By pressing the
+ or – buttons you can program
the probe to the desired temperature for the roast (to reset
remove the probe from oven).
■ Roasting guide:
Rare 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.
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.
Electric Oven Function Selection
FUNCTION
TYPE OF FOOD
DEFROST ADVANCED
CONVECTION HOT AIR GRILL CONVENTIONAL UPPER ROOF LOWER FLOOR CONVENTIONAL ROTISSERIE ROASTING SHELF
HOT AIR HEATING SYSTEM
SYSTEM
GRILL SYSTEM
ELEMENT
ELEMENT
HEATING
PROBE
Meat Roasts
■
■
■
■
■
Small Cuts
■
■
■
■
■
Steak/Sausages
■
■
■
■
1-2
3-4
3
Whole Fish Fillets
■
■
■
■
■
■
3
Poultry Whole Pieces
■
■
■
■
■
■
2
Combined Meats
■
■
■
3-4
Pastry Dishes Pies, etc.
■
■
2
Egg Dishes - Quiche,
Souffle, Pavlova, etc.
■
Bread / Pizzas
■
2-3
■
AuGratin/Crumb Cheese
■
Toasted Sandwiches
■
■
■
■
2
3-4
4
Electric Oven Cooking Modes
ICON
MODE
MODE 1
Oven light
viewing
mode
FUNCTION
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 clockwise. Return knob to the desired operating function with one click anticlockwise.
This is the traditional static oven mode with no fan allowing heat from both above
MODE 2
and below to convect simultaneously. This is the ideal function for cooking heavy
Conventional 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
oven mode
mode in models, which have self cleaning liners.
MODE 3
Lower floor
heating
mode
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 multitasking, grilling chops and sausages on the top level whilst baking a potato bake on the
lower level. For best results the door should be closed during this grilling mode.
MODE 7
Convection
heating
mode
With both the top and bottom elements in use and the fan circulating hot air,
this cooking mode is best suited for bread, cakes and sponges, where very even
temperatures are required, even in the corners of the oven.
This mode also creates less splatter when roasting.
MODE 8
Advanced
hot air
mode
The fan in all ILVE ovens is surrounded by a triple ring heating element that
evenly distributes heated air throughout the oven. This mode is perfect for batch
baking biscuits or muffins or for that large Christmas cake which requires low
temperature cooking over a long time period.
MODE 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)
Roasting
probe
(Model 948 only)
10
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.
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.
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.
Gas Ovens
There are a four cooking options
available with ILVE Gas Ovens:
1.
2.
3.
4.
Static Gas Oven
Fan Forced Gas Oven
Rotisserie
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
Function Knob
(A)
Thermostat Knob
Still using the grill function, this
function is also used as a rotisserie in all ovens (except 60cm).
For example chicken, duck, beef
and lamb can be spit roasted
at temperatures up to 225°C.
Vegetables can be also be placed
in the baking tray whilst using the
rotisserie to add flavour to them.
Selecting the
ventilated gas or
electric function
(For models with a VENTILATED
GAS oven)
Turn the knob (pictured 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.
Gas Oven Function
Selection
TYPE OF FOOD
GRILL
Meat Roasts
OVEN
■
ROTISSHELF
SERIE
■
1-2
Small Cuts
■
4
Steak/Sausages
■
3-4
Whole Fish Fillets
■
■
Poultry Whole Pieces
■
■
3
■
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
11
Clocks And Timer Controls
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
simultaneously. The oven will not operate
if it is pre programmed; it has to
be brought back to manual mode.
by pressing the bell button .
You can adjust the tone of the
alarm-only when the alarm is
ringing press the minus button and it will scroll through
three available tones. Select
the tone that you require, this
tone will then sound the next
time you set the alarm.
3. Pre-programming the oven:
Press the
button. Put in the
duration that you want to cook
the item for by pressing the
button.
Press the
button. Select
the time that you want the
item to finish cooking (by
pressing the button).
You then need to select the
mode and temperature.
1. To set or adjust the time:
Press 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
12
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.
ICON
MODE
Minute
Minder
Automatic
Cooking Time
End of
Cooking Time
Timer
Settings
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.
C
D
E
B
A
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 clockwise 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 coincides 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 maximum 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 programmer 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 manual 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 temperature 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.
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 symbol appears in the window on
the display (D) (Maximum 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 and a warning
sounds. To turn off the warning sound, set programmer
to manual use by turning the
knob (E) clockwise.
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
13
Cleaning, Care
and Maintainance
1. Before you start
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.
As a safety precaution always
switch off the power to the oven
before commencing any cleaning or maintenance. Never use
abrasive scourers or spray any
chemical oven cleaners or caustic
solution on the catalytic oven liners
as this may cause damage, wash
instead with soapy water.
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.
When removing oven shelves you
must slide shelf out to the stopper using both hands before lifting
front of the shelf up and sliding
out. To replace shelves do the
reverse of the above. It is advised
that you wear oven mitts or heat
protective gloves if oven has been
turned on.
To maintain your oven you must do a self
clean on a regular basis, approximately
every three to four months of normal usage.
2.Catalytic self cleaning liners
Every ILVE oven (with the exception of the 200LM, 600LM and
800LM models) has catalytic liners. These have been pre-installed
in your ILVE oven to make your life
easier. As you cook the liners will
absorb any fat that splatters keeping your oven cleaner. There can
be four liners in your oven; one on
either side, one on the rear and
one on the roof of your oven. Only
the side liners are removable.
To maintain your oven you must
regularly do a self clean to remove
the fat absorbed in the liners
during the cooking process. This
may be weekly, monthly or yearly
depending on oven usage. Fat build
up is easily distinguishable by a
slight discolouration of the liners.
To do a self clean you must at the
end of the cooking process, turn
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.
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.
4.Removal of door
and inner glass
A
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.
B
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.
C
b. Removal of
inner glass
ILVE oven doors are fitted with
athermic door glass panels, the
inner panels are removable. To
remove glass open the door and
unscrew the thumb screws (D&E)
located on the top of door,
remove top strip and gently
remove glass (F&G) before
washing in hot soapy water. The
interior glass can also be cleaned
with a damp cloth. When replacing the glass it is important that
D
E
F
G
15
Cleaning, Care & Maintainance
COOKTOPS
Clean the stainless steel cooktop
surface after each use with a
clean cloth and normal detergent. Make sure the detergent
does not contain chloride or any
chloride compound.
For persistent stains use warm
vinegar or a non-abrasive cleaner.
If you need to polish a cooktop
surface use a metal polish such
as Auto Sol.
Burner caps
To make cleaning easier always
wipe spills when they occur, do
not leave them to dry as this
makes cleaning harder.
The brass burners will tarnish to
a brown colour with use. To clean
simply wash in warm soapy water
to remove food splatter.
Trivets
Aluminium skirts
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.
The aluminium skirt from the
base of the burner may be
washed in warm soapy water
using a gentle scouring pad to
remove any burnt on food
splatter. A commercial product
such as Autosol, which is designed for cleaning aluminium,
can be used following makers’
instructions. Do not put skirts
in the dishwasher as this may
cause the aluminium to discolour.
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 necessary during the operation of the
cooktop. It is advised that you
16
remove the cap during usage
then replace after usage.
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
Stainless steel
Stainless steel can be cleaned
using the ILVE cleaning cloth available from ILVE or a range of commercial products and stainless
steel cleaners. Follow makers’
instructions, taking care when
cleaning around the graphics.
Never use abrasive products
on the stainless steel as it will
scratch the stainless steel.
Teppanyaki plate
Allow the teppanyaki plate to cool
slightly and apply a commercial
product such as Mr. Muscle
Orange Energy. Allow to sit for
five minutes then scrape plate
with a flat spatula. For heavy build
up a scourer may be required.
Ceran cooktops
When using a ceran cooktop it is
advised to only use stainless steel
pots with stainless steel bases.
The bottom of the pan must be
thick and fat and as close in diameter to the cooking zone as is
possible. The surface of the hob
and the bottom of the pan must
be kept clean.
The flat surface of the ceran
makes it easy to maintain. All
cleaning must occur when the
cooktop is cold. When cold use a
soft damp cloth to wipe over the
cooktop and then dry gently. For
a more precise clean a specialty
cleaning product may be
purchased from an outlet, never
use abrasive products.
Take care not to drop substances
containing sugar on the hob,
if this does happen clean with
warm water immediately before
the glass cools.
Oven light
replacement
Replacement globes are available
from the Ilve service department.
When changing over the lamp
always switch off the power first.
Unscrew the glass cover over the
globe by twisting it anticlockwise.
If glass cover is hard to unscrew,
heat oven slightly, as this will heat
any fat that might be congealed
around the glass, and unscrew
using a cloth.
Remove existing globe and fit new
bulb, refit the glass cover and
switch on the power.
Ignition troubleshooting
All ILVE burners have automatic
ignition. To ignite a gas burner
simply push the knob in and 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 manufacturers’ directions for use.
Cleaning filters in
the dishwasher
The heavy alkaline of dishwashing
detergents could damage filters.
If you choose to wash the filters
in the dishwasher we recommend
you use a hot rinse mode with no
detergent.
RECOMMENDED
CLEANING
PRODUCTS
Burner Skirts and
Brass Burners:
■ Autosol metal polish, available
at automotive shops
■ Autosol shine, available at
supermarkets
Trivets:
■ Hot soapy water only
■ To remove surface staining
use any cooking oil and a fine
brush or scourer, lightly oiling
trivets will also help in keeping
their new appearance
Solid Plates:
■ Hillmark solid hotplate protector, available at supermarkets
Ceramic Plates:
■ Hillmark Cera-clean, available
at electrical stores
■ Hillmark CeraPol, available
at Supermarkets
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.
Enamel Interior of Ovens:
■ Non Caustic
enamel
cleaner.
Spray the
cleaner onto
a soft cloth rather
than spraying directly
into oven to prevent the
17
Cooking with ILVE
This section serves as a guide to choosing
the most appropriate cooking method for all
categories of food preparation.
Get to know the full range of features your
ILVE appliance has to offer.
Wok Cooking
Stir-frying is the technique most
associated with wok cooking.
The idea behind traditional wok
cooking is to cook thin strips of
meat quickly over a high heat
which sears and seals the meat,
rather than stewing it. This
technique retains the meat juices,
flavour and tenderness.
Vegetables and sauces are added
to finish the dish.
The specially designed trivets on
the ILVE wok burner are designed
to accommodate curved bottomed
woks, while the 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.
18
Rotisserie
Steaming
Steaming is the ideal way of
cooking vegetables, particularly
green leaf vegetables.
The rotisserie is one of the best
ways to cook meat. The rotisserie
can accommodate up to three
joints of meat or portions of
poultry at once. Meat cooked
this way will need approximately
40 to 50 minutes per kilo at a
temperature of 180 to 200°C.
This is a guide only; it is recommended that meat is checked
every 30 minutes.
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.
Oil will begin to give off smoke
when it is hot enough to commence cooking. To check the oil
temperature put in a single item.
If the test item is immediately
surrounded by a ring of bubbles
the oil is hot enough to start
cooking.
Extreme care must be taken
when frying on cooktops.
Pizza Stone
You can use the pizza stone for
both pizzas and sweet pastries.
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.
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
Cooking with ILVE
Simmering
to wait for one batch to finish
before starting the next. ILVE’s
built-in three stage element and
fan together with its self-cleaning feature and efficient fat filter
enables a variety of foods to be
cooked together without flavour
transference.
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.
20
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.
Griddle Plate
Batch Cooking
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.
ILVE’s advanced hot air systems
are perfectly suited to batch
cooking. The large oven capacity
enables you to bake two standard family roasts side by side.
You can also cook two chickens
on the rotisserie simultaneously,
bake racks of multilayered cakes,
trays of biscuits, a variety of
pies, loaves of bread and fancy
pastries with perfect temperature control and without having
Volcanic Rock
Barbecue Grill
When meat, poultry and seafood
is chargrilled on the volcanic rock
barbecue the food remains succulent and naturally moist whilst
developing subtle smoky flavours
which enhance both taste and
appearance.
Roasting
The roasting method is one of
the simplest ways to cook a large
piece of meat. Roasting is often
the method of choice because
it yields a tender interior and
browned exterior through prolonged oven cooking. One of the
most attractive aspects of roasting to a busy cook is that while
the roast is cooking, the cook is
freed to perform any other tasks
that need attention before dinner is served. Before beginning
the oven cooking segment of
the roasting process, the meat
should be trimmed, seasoned
and seared.
The standard temperature for
cooking roasts is 175ºC.
Technically, the lower the heat
of the oven, the better the final
roasted product will be. At a
lower temperature, the meat will
COOKING IN YOUR
ILVE GAS OVEN
An ILVE fan forced gas oven has
the base burner situated under
the oven floor. The advantage
of ILVE’s fan forced gas oven
is that the heat is distributed
evenly throughout, which makes
it ideal for batch baking. However, the lower shelf is the hottest when baking so experiment
with different shelf positions to
obtain the best results.
The thermostat in ILVE gas
ovens is mechanical; it operates on a different system than
electric ovens. There is no indicator light on the front of the
panel of the upright to show you
when the oven has reached the
correct temperature, however
the gas oven heats up fairly
quickly due to the powerful gas
burner at the base of the oven.
A moderate to hot temperature
take longer to cook but will
produce more flavor and
moisture. Never roast meat at
a temperature below 93°C).
Once the temperature to cook
the roast at has been decided
upon, and the oven preheated,
place the trimmed, tied, sea-
in gas ovens is 175°C. You cannot switch between the mode of
cooking in the gas oven like you
can in the electric - if you are
cooking on the fan forced and
then wish to use the grill then
you must start again and ignite
the grill.
Cakes
Cook cakes on the third shelf
from the top on fan forced at
approximately 150°C. This will
give the cake a great colour and
texture.
Biscuits
If doing more than one tray of
biscuits at a time then use the
top three levels only.
The bottom shelf in oven is far
to close to the burner and biscuits will burn underneath. Cook
your biscuits at 140°C on fan
forced so they cook evenly.
soned, and seared meat onto a
baking dish and into the oven.
Roast the meat until its ideal
internal temperature is reached.
The ideal interior temperature will
depend wholly on what type
of meat is being roasted. For
example, a roast pork loin’s final
interior temperature should be
around 70°C. Gauge the interior
temperature of meat by using a
meat thermometer or by using
the ILVE Roasting Probe (available
on some models only).
Muffins
Cook at 175°C on the third
shelf from the top of the oven
on fan forced. Muffins cook very
well in the gas oven with a great
colour and very even texture.
Roasting
Cook at 175°C on fan forced
for half an hour per 500g. The
gas oven is fantastic for roasting - the meat tends to be very
moist and browns very well.
Best cooked on the ILVE grilling
dish.
Grilling
Grilling must be done on the
second level from the top of the
oven; the top level is too close
to the grill. Position food towards the back half of the ILVE
grilling dish so that the meat is
closer to the direct heat.
21
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 Cutlets
& 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
Serves 4-6
Preparation time
20 minutes
Cooking time
25 minutes
Ingredients:
2 large onions, sliced thinly
½ cup (125ml) olive oil
2 cloves garlic, crushed
2 large capsicums, sliced thickly
2 cups carrots, sliced thinly
3 cups potatoes,
diced in 1cm cubes
7 cups (1.75L) vegetable
or chicken stock
2 cups beans, cut into
2.5cm pieces
2 zucchini, halved then
sliced thickly
250g vermicelli
½ cup coarsely chopped parsley
Salt and pepper to taste
➊
Sauté onion, in a heavy stockpot
until soft. Add garlic, capsicum and
carrots and cook for 5 minutes.
➋
Add potatoes and stock and
simmer for 10 minutes or until
potatoes are tender.
➌
Add green beans, zucchini
and vermicelli and cook until
vermicelli is tender.
➍
Divide soup among serving bowls
and season with salt, pepper and
chopped parsley to taste.
Vegetable Soup
with Vermicelli
Serves 4
Preparation time
10 minutes
Cooking time
10 minutes
Ingredients:
500g fettuccine
Salt
1 chilli sliced thinly
2 cloves garlic crushed
3 tablespoons olive oil
Grated parmesan
➊
Bring large saucepan of
salted water to the boil.
➋
Cook fettuccine, uncovered,
until just tender then drain.
➌
Heat oil in a large frying pan,
add chilli and garlic,
frying gently for 2 minutes.
➍
Add drained pasta to chilli
and garlic mix, toss gently to
combine. Divide pasta among
serving bowls and top with
grated parmesan.
ILVE Cooking Tip
For variations of this dish
add seafood, meats,
cream or tomato sauces
according to your taste.
Fettuccine with
Chilli and Garlic
Serves 4-6
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
2 potatoes peeled & sliced
1 red capsicum sliced
1 green capsicum sliced
1 zucchini sliced
1 spanish onion sliced
1 sweet potato peeled & sliced
2 small carrots peeled & sliced
1 cup (250ml) olive oil
3 tablespoons pesto
6 eggs
200ml cream
Salt and pepper to taste
➊
Preheat oven (Mode 9) to 170° C.
Once this temperature is reached
turn oven to (Mode 5)
➋
Place vegetables in a large bowl and
combine with oil and pesto
➌
Heat teppanyaki plate to high
➍
Add a small amount of vegetables
and cook for a few minutes. Put each
batch of vegetables to the side until
all vegetables are cooked
➎
Grease and flour a large ovenproof
dish and layer vegetables into
the dish
➏
In a bowl beat together eggs, cream
and season with salt and pepper,
slowly pour over vegetables to
completely cover. Tap dish to remove
air pockets
➐
Bake in oven for approximately
35-40 minutes. Frittata is cooked
when a skewer inserted into it
comes out clean
➑
Carefully invert frittata onto
a serving dish
➒
Serve with salad
Layered
Vegetable Frittata
Serves 3-4
Preparation time
1 hour
Cooking time
15 minutes
Ingredients:
Pizza Dough
3 cups plain flour or
bakers flour
Salt
30g dried yeast
1 cup (250ml) warm water
3 tablespoons olive oil
Toppings
A selection of your
favourite pizza toppings
Tomato sauce
Mozzarella cheese
➊
Sift flour and salt into a large
mixing bowl and sprinkle dried
yeast over flour.
Make a well in the centre
of the flour, salt and yeast mix
then pour in water and oil.
Stir in flour, combining to
make soft dough.
Transfer dough onto a lightly
floured board and knead to a
smooth ball.
Place dough back into a clean,
oiled bowl. Cover with plastic wrap
and leave to rise in a warm place
until the dough has doubled in size.
➋
Preheat oven (Mode 9) to hot
220ºC. Once this temperature is
reached turn oven to (Mode 3).
➌
Remove dough from bowl and
return to lightly floured board.
Knead to form a ball. Cut ball in
half and flatten half into a large
circle. Transfer to a lightly greased
baking tray or pizza stone.
➍
Top with tomato sauce, mozzarella
cheese and a selection of your
favourite toppings.
➏
Bake in oven for 15 minutes or
until crisp and browned.
Gourmet Pizza
Serves 4-6
Preparation time
10 minutes
Cooking time
5-8 minutes
Ingredients:
12 fresh scallops in half shell
1 lime or lemon
Crumb Mixture
100g butter, softened
1 cup dry fresh breadcrumbs
2 teaspoons Cajun spice
1 teaspoon tomato paste
2 egg yolks
2 teaspoons sweet chilli sauce
Dash brandy, optional
➊
Preheat grill to high (Mode 6).
➋
Place scallops in shell on baking tray.
➌
Combine all crumb mixture
ingredients to make a smooth paste.
Either pipe or spoon mixture onto
each shell, making sure scallop
meat is fully covered.
➍
Place baking tray under grill and
cook for 5-8 minutes, or until
golden brown.
➎
Serve with either lime or
lemon wedges.
ILVE Cooking Tip
If mixture looks too dry
add extra butter before
topping on scallops.
Tasmanian Scallops
Creole Style
Serves 4
Preparation time
20 minutes
Cooking time
10 minutes
Ingredients:
8 scampi
1 clove garlic, crushed
50 ml olive oil
Cracked pepper to taste
Lime and Orange
Butter Sauce
Juice of 2 limes
Juice of 1 orange
½ teaspoon lime zest
1 tablespoon sugar
60g Butter
1 orange segmented
➊
Combine garlic, oil and pepper
in a small bowl.
➋
Split scampi lengthwise on
underside and open slightly.
Place on a plate and pour over
garlic, oil and pepper marinade
and leave for at least 10 minutes.
➌
Meanwhile heat teppanyaki or
grill plate to hot. Once hot, place
marinated scampi cut side down
and cook for 5 minutes.
Turn scampi over and cook
for a further minute. Place on
warm serving dish.
➍
Lime and orange butter sauce.
Place lime juice, orange juice,
zest, sugar and butter in a small
saucepan and bring to the boil.
After two minutes of reducing add
orange segments and remove from
heat. Pour over warm scampi and
serve immediately.
Scampi with Lime and
Orange Butter Sauce
Serves 4
Preparation time
20 minutes
Cooking time
5 minutes
Ingredients:
1kg seafood, salmon,
green prawns and octopus
½ cup (125ml) olive oil
Juice 1 lemon
2 cloves garlic, crushed
1 tablespoon parsley or
dill, chopped
Freshly ground pepper, to taste
Bamboo skewers, soaked
in water
➊
Cut salmon into cubes, peel prawns
and cut tentacles off octopus,
leaving on tails.
➋
Mix together oil, lemon, parsley or
dill and pepper to taste in a bowl,
making marinade.
➌
Add seafood and marinate for
about 15 minutes.
➍
Heat teppanyaki plate or grill plate
to hot.
➎
Place skewers on heated plate and
cook for approximately 5 minutes,
turning frequently.
➏
Serve immediately.
ILVE Cooking Tip
Do not overcook seafood,
generally once it has lost
its opaque appearance
the seafood is ready.
Marinated
Seafood Skewers
Serves 4
Preparation time
15 minutes
Cooking time
2 minutes
Ingredients:
600g small whole calamari
or squid
1/3 cup plain flour
2 teaspoons chilli flour
1 tablespoon sea salt
Oil for frying
Spring onions, sliced
(To decorate)
Lemon wedges
➊
Clean calamari or squid by gently
pulling head and tentacles away
from body. Pull out the clear
backbone from inside of body
and stomach and discard.
Cut tentacles from head just
below the eyes, discard head.
Remove side wings and fine
membrane from body.
➋
Rinse body, tentacles and wings
thoroughly and dry with paper
towel. Cut calamari down the
centre and open flat, slice body
and wings into 5mm strips.
➌
Combine flour, chilli powder
and salt.
➍
Add calamari and toss to coat,
shaking off excess flour mixture.
➏
Heat oil in deep fryer and when hot
add half the calamari and cook for
1 minute or until just tender and
beginning to colour.
➐
Remove from oil, lifting basket and
allow to drain on paper towel.
Repeat with remaining calamari.
➑
Serve with sliced spring onions
and lemon wedges.
Chilli Salt Calamari
Serves 6-8
Preparation time
10 minutes
Cooking time
15 minutes
Ingredients:
1 500g trout, cleaned
and scaled
6-8 cups (1.75-2L) fish stock
or water
Sprigs of dill
1 lemon, sliced
1 spanish onion, sliced
➊
Place trout, dill, lemon slices
and spanish onion slices onto a
perforated tray into fish kettle.
➋
Carefully pour in 6-8 cups of water
or stock in fish kettle and lower tray
with trout carefully into fish kettle,
cover with lid.
➌
Steam the fish with a gentle
simmer for approximately
10-15 minutes. Test fish after
10 minutes by using a fork to flake
the thickest part of the trout.
It is ready when it flakes easily.
ILVE Cooking Tip
Check fish with point of
knife by lifting the flesh,
fish will be ready when the
opaque appearance of the
flesh is gone.
Steamed Trout
with Dill and Lemon
Serves 2
Preparation time
10 minutes
Cooking time
5-8 minutes
Ingredients:
6 extra thick French trimmed
Lamb Cutlets
Selection of your favourite
vegetables, for example
capsicum, Spanish onion
and zucchini
Extra Virgin Olive Oil
Salt and Pepper
➊
Season cutlets with salt
and pepper.
➋
Slice vegetables, toss in oil and
season with salt and pepper.
➌
Heat grill plate or
teppanyaki to hot.
➍
Place on seasoned cutlets and
cook for about 8 minutes,
turning occasionally.
➎
Remove to warmed serving plate
and cover with foil.
➏
Add vegetables to grill and cook
for 3 minutes or until tender.
Serve cutlets with vegetables.
ILVE Cooking Tip
Try this dish using
different herbs, spices
and marinades.
Take care with sugar
based marinades as they
tend to burn quickly.
Grilled Lamb Cutlets
and Vegetables
Serves 2
Preparation time
15 minutes
Cooking time
35 minutes
Ingredients:
1 rack lamb, French trim
6 sundried tomatoes
50g tasty cheese, small pieces
Sprigs of rosemary
4 thin slices pancetta ham
1½ (375ml) cups rich red wine
sauce or gravy
➊
Preheat oven (Mode 9) to 250ºC.
Once this temperature is reached
turn oven to (Mode 2).
➋
With knife or skewer make an
incision along the lamb fillet just
below the bone.
➌
Make the incision wider by
stretching cavity with your fingers.
➍
Finely chop rosemary and mix
with marinade oil of sundried
tomatoes, gently rub over the
outside of lamb rack and through
the cavity made in lamb.
➎
Insert sundried tomatoes and cheese
into cavity, plug ends with a sundried
tomato to stop the cheese from
melting out during cooking process.
➏
Lay pancetta slices over meaty part
of lamb rack and place lamb into
preheated oven, middle shelf for
5 minutes.
➐
Reduce heat to 160° C and cook
for a further 30 minutes.
➑
Remove lamb from oven, allowing to
rest for at least 5 minutes.
Cut the meat between fingers and
serve with mashed potatoes,
vegetables and red wine sauce
or gravy.
Rack of Lamb
with Cheese and
Semi-dried Tomato
Serves 6-8
Preparation time
10 minutes
Cooking time
90 minutes
Ingredients:
1½ - 2kg leg of lamb
1 large clove of garlic, slivered
3 tablespoons seeded mustard
1 teaspoon sweet soy sauce
➊
Preheat oven (Mode 9) to 160° C.
Once this temperature is reached
turn oven to (Mode 7).
➋
Pierce lamb with a knife to make
slits. Place garlic slivers into slits.
➌
Mix together seeded mustard and
soy sauce, making a paste and
spread paste evenly over the
leg of lamb.
➍
Place lamb in a baking dish. Pour a
small amount of water into bottom
of baking dish (This helps to keep
leg of lamb moist).
➎
Place baking dish into centre of
oven and cook for 90 minutes.
➏
Serve with roast vegetables.
ILVE Cooking Tip
Place roast into centre
of oven , evenly spaced
between the top and
bottom elements.
Mustard Crusted
Roast Leg of Lamb
Serves 6-8
Preparation time
20 minutes
Cooking time
1 hour
Ingredients:
2 tablespoons olive oil
2kg chicken pieces
2 onions, sliced thinly
2 cloves garlic, crushed
3 tomatoes, chopped coarsely
2 tablespoons tomato paste
1 red capsicum, seeded and
chopped coarsely
1 teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon freshly grated
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
4 cups (1L) stock
½ cup raisins
Cous Cous
2 cups cous cous
2 cups (500ml) stock
2 tablespoon butter
➊
Heat oil in a large casserole dish.
Place chicken in dish and brown until
a golden colour. Remove chicken
from casserole dish and set aside
on a plate.
➋
Add onions, garlic, tomatoes and
capsicum to the casserole dish and
cook for 2 minutes.
➌
Add ginger, cloves, nutmeg, cinnamon and turmeric and pour in stock.
➍
Return chicken pieces to casserole
dish and cook over a gentle heat for
about 40 minutes, this dish can also
be baked in a 180° C oven for
40 minutes using (Mode 3).
➎
Add raisins and cook for further
five minutes.
➏
Cous Cous. In a medium saucepan,
bring stock and butter to the boil.
Stir in cous cous and remove
saucepan from heat. Cover and allow
to stand for 5 minutes or until all
stock is absorbed. Fluff with a fork.
➐
Serve casserole with cous cous.
Chicken Casserole
with Moroccan Spices
and Cous Cous
Serves 4
Preparation time
25 minutes
Cooking time
15-20 minutes
Ingredients:
6 chicken fillets, skin on
1 carrot, julienned
1 stick celery, julienned
½ spanish onion, julienned
½ red capsicum, julienned
½ green capsicum, julienned
1 bunch coriander
1 bunch rocket lettuce
100g jasmine rice
Chicken Marinade
1 teaspoon palm sugar or sugar
1 clove fresh garlic
1 teaspoon dried coriander
1 teaspoon turmeric
1 teaspoon curry powder
3 small fresh chillies, whole
60ml fish sauce
½ cup (125ml) coconut milk
Chilli Vinaigrette
1 cup rice wine vinegar
60g chopped spanish onion
4 small fresh chillies, whole
20g fresh garlic
20g sugar, palm sugar if possible
20ml fish sauce
➊
Make marinade by combining all
ingredients and blending to a paste.
Coat chicken and allow to marinate
for a minimum of 2 hours.
➋
Preheat oven (Mode 9) to 175° C.
➌
Make vinaigrette by combining red
wine, vinegar, onion, chillies, garlic,
sugar and fish sauce and liquidise
in a blender.
➍
Place chicken on grill grid oven tray,
skin side up. Turn oven to fan-grill
(Mode 6) and place tray ¾ of way to
top in oven. Cook chicken skin side up
for approximately 10 minutes or until
golden brown, then turn over and cook
for a further 5-10 minutes.
➎
Serve with jasmine rice and a salad
of roquet, coriander and julienned
vegetables dressed with chilli vinaigrette.
Thai Stlye Chicken
Serves 4
Preparation time
10 minutes
Cooking time
5 minutes
Ingredients:
1 ¾ cups double cream
4 tablespoons caster sugar
Vanilla
2 teaspoons gelatine
Fresh berries or your favourite
fruit for serving
➊
Put cream and sugar in a
saucepan, stirring until sugar
dissolves. Bring to the boil,
then turn down and simmer
for 3 minutes.
➋
Add a few drops of vanilla.
➌
Put a small amount of the cream
mixture into a bowl, add gelatine
into mixture to dissolve and then
pour in remaining cream mixture.
Stir to combine thoroughly.
➍
Pour mixture into 4 x ½ cup
moulds, cover and refrigerate
until set.
➎
To unmould wrap each panna cotta
in a cloth dipped in hot water and
tip upside down onto a serving
plate. Shake gently to release from
mould. Repeat process if this does
not work.
➏
Serve with either berries or your
favourite fruit.
ILVE Cooking Tip
Strain mixture gently
before tipping into moulds
to remove all gelitin lumps.
Panna Cotta
Makes 5
Preparation time
20 minutes
Cooking time
50 minutes
Ingredients:
500g glace pineapple,
250g glace apricots,
125g glace figs, 125g dried
apricots, 500g pitted dates,
all chopped roughly
500g glace cherries
½ cup (125ml) rum or brandy
500g brazil nuts
200g unsalted butter
1 cup brown sugar
4 eggs
1¼ cup plain flour
½ cup self raising flour
3 tablespoons honey
Extra ½ cup rum or brandy
➊
Place all fruits into a large bowl and
pour over rum or brandy, cover
and leave overnight to soak.
Next day stir in brazil nuts.
➋
Preheat oven (Mode 9) to
moderately slow at 160° C.
Once this temperature is reached
turn oven to (Mode 5).
➌
Grease then line a 5x10cm round
cake tin with baking paper.
➍
Cream butter and sugar until the
mixture is pale in colour then add
eggs gradually, beating well after
each egg is added.
Sift flours and stir into creamed
egg, sugar and butter mixture with
¾ of the rum soaked fruit.
Divide mixture evenly among the
5 tins and bake in preheated oven
for 35 minutes.
➎
Heat honey in a medium saucepan
with the remaining fruit.
➏
Remove cakes from the oven and
spoon fruit and honey mix evenly
over the cakes before returning to
the oven for a further 15 minutes.
➐
Pour over extra rum and leave
to cool in tins. Once cold remove
cakes carefully from tins and wrap
in foil until ready to serve.
Mini
Christmas Cakes
Serves 6
Preparation time
20 minutes
Cooking time
30 minutes
Ingredients:
Pastry
1½ cups plain flour
2 tablespoons caster sugar
90g butter
1 egg yolk
2 tablespoons cold water
Rice (For prebaking pastry)
Lemon Curd
6 egg yolks
1 cup sugar
½ cup (125ml) lemon juice
125g butter
1 tablespoon grated lemon rind
➊
Pastry. Cream together sugar,
butter and egg yolk. Gradually
incorporate flour and water to
combine pastry into a ball. Cover and
place in refrigerator for 15 minutes.
➋
Preheat oven (Mode 9) to 160º C.
Once this temperature is reached
turn oven to (Mode 3).
➌
Grease an 18-20cm pie plate or flan
ring. Roll out cooled pastry to fit into
pie plate or flan ring. Crimp or
decorate the edges.
Place a sheet of baking paper over
pastry, pour in some rice and bake in
oven for 10 minutes. Remove from
oven and take out paper and rice.
➍
Return pastry and bake for a further
15 minutes or until golden brown,
allow to cool.
➎
Lemon Curd. Beat egg yolks and
strain through sieve into a medium
heavy saucepan over a low heat.
Add sugar and lemon juice and stir
to combine. Cook for 10-12 minutes
stirring continuously until the mixture
thickens and is able to coat the back
of a wooden spoon.
Remove from heat and stir until the
mixture cools slightly, stir in butter a
piece at a time until all is added. Add
rind and allow to cool slightly.
➏
Pour into the baked pastry shell and
chill in refrigerator until set.
Lemon
Curd Tart
Serves 6-8
Preparation time
20 minutes
Cooking time
35-45 minutes
Ingredients:
6 eggs
¾ cup caster sugar
1 cup ground hazelnuts
¾ cup white breadcrumbs
1 teaspoon plain flour
Chocolate Ganache
300g dark cooking chocolate
½ cup (125ml) fresh cream
Hazelnuts to decorate
➊
Preheat oven (Mode 9) to 150ºC.
Once this temperature is reached
turn oven to (Mode 7).
➋
Separate eggs, placing whites in
bowl to side. Beat egg yolks until
thick and pale. Gradually beat in
½ cup sugar, then nuts and breadcrumbs and continue beating until
ingredients are well combined.
➌
Whisk egg whites until they begin
to foam. Gradually add remaining
sugar and beat until mixture forms
peaks.
➍
Add half the egg white mixture into
the hazelnut mixture and gently fold
in. Sprinkle mixture with flour and
fold in remaining egg white mixture.
➎
Line and butter a 25cm spring
form tin and pour cake mixture into
tin. Bake cake for 35-45 minutes,
until cake shrinks away from
sides of tin. Remove cake from
oven and remove sides of cake tin.
Allow cake to cool.
➏
Chocolate Ganache.
Melt chocolate and cream in a
double saucepan stirring to
combine. Allow ganache to cool.
➐
Once cake is cooled carefully cut
horizontally to make two even
layers. Spread half cooled ganache
over one half of cold cake. Replace
the top of cake and cover with
remaining ganache. Decorate with
whole hazelnuts.
Hazelnut Torte with
Chocolate Ganache
Makes approximately ½ dozen
Preparation time
25 minutes
Cooking time
18 minutes
Ingredients:
250g butter
¾ cup caster sugar
2 ½ cups flour
3 cups ground almonds
150g cooking chocolate
Slivered almonds
➊
Preheat oven (Mode 9) to 160° C.
Once this temperature is reached
turn oven to (Mode 2).
➋
Cream butter and sugar until light and
creamy. Sift in flour and add ground
almonds to make smooth dough.
➌
Wrap in plastic and place in the
refrigerator for 15 minutes.
➍
Divide dough in half and place between
two sheets of baking paper. Roll out
dough to about 4mm in thickness.
Using a heart shaped cutter, cut out
biscuits, repeat with other half of the
dough. If there is any dough remaining
roll into a ball and repeat process.
➎
Place biscuits on to greased baking
trays, leaving a space between each
biscuit. Cook for 10-12 minutes
or until a pale golden colour. Leave
to cool for a few minutes on trays
before removing onto a rack to
cool completely.
➏
Carefully melt chocolate and spread
over half of each biscuit and
sprinkle with slivered almonds.
Allow chocolate to set.
ILVE Cooking Tip
If batch baking, mode 8
would be better suited for
more than one shelf at a
time.
Almond
Shortbread Hearts
Serves 8
Preparation time
15 minutes
Cooking time
35-45 minutes
Ingredients:
4 cups self-raising flour
2 teaspoons sugar
1 teaspoon salt
100g butter
2 teaspoons lemon rind,
finely grated
2 tablespoon fresh
rosemary, chopped
¾ cup parmesan cheese, grated
2-2 ½ cups (500-625ml) milk
Cracked pepper
Sea salt
➊
Preheat oven (Mode 9) to 170° C.
Once this temperature is reached
turn oven to (Mode 2).
➋
Sift flour, sugar and salt into
a large bowl. Rub butter into
sifted flour and salt then stir in
lemon rind and 1 tablespoon of
rosemary and parmesan cheese.
➌
Add enough milk to make a
soft dough and stir.
➍
Turn dough onto a floured board
and knead until smooth. Shape
dough into a round shape, about
three cm in thickness. Score with
a knife to make 8 portions.
➎
Carefully place on a greased
baking tray and brush with milk.
Sprinkle sea salt and remaining
rosemary over dough.
➏
Bake in oven for 35-45 minutes
until damper sounds hollow
when tapped.
➐
Serve hot with butter.
Rosemary Damper
Troubleshooting
PROBLEM
ANSWER
RANGE HOODS
Down lights not working
Replace globe. Correct wattage globes must be used. 12V - 20w type g4.
How do i change the globes?
Model X39 = Remove inner chrome ring surrounding glass by prying off with small fine blade
screw driver, being careful not to drop glass. When inserting new globe, do not touch globe with
your hands. It is advisable to use a cloth instead. Replace ring and glass by pushing gently back
into place. Models X200 – X90 – B1-B2-T29-B9 C90 = Remove chrome ring by turning anti-clockwise, glass is fixed to ring. Globe can now be replaced as above.
Indicator lights keep flashing
The flashing acts as a reminder for you to clean the mesh filters. It will occur in segments of
approximately 30 hours of useage. The range hood will need to be reset, for ease with lighting,
use a match stick or tooth pick. Push down the hidden button located in the small hole to the
right of the speed control buttons. Refer to information sheet, included with rangehood.
Range hood is noisy
This could be due to the installation. Please check that the range hood is installed with the
correct sized ducting. Soft type flexible ducting can cause hood to be noisy. ILVE recommends
ridged ducting, maximum length 4 metres.
Both lights and fan don’t work
Before calling for service, try turning power to range hood on then off. If the power point is not
accessible, this can be done at the meter box, this will reset the range hood.
COOK TOPS
My burners will not ignite
Check to see if the brass burners are placed correctly into the aluminium base. This is very
important as it will ensure the flame holes line up with the ignition post. It will also ensure
correct combustion when alight.
Does your ILVE cooktop have flame
failure devices fitted?
Ensure burners are located correctly as above. When burner is lit, ensure knob is firmly
depressed for 5 to 10 seconds. If new, ensure knobs are firmly fitted, check by pushing knobs
down firmly with the palm of your hand.
My ignition continually sparks
This may be due to a liquid spill over, which can cause moisture to enter into ignition micro
switches under knobs. Spraying liquid type cleaners can also create a problem. If this does
occur, the cook top should be turned off at power point and left to dry out. Removing all knobs
and using a hair dryer on the control panel, will assist the drying out process.
All the igniters spark at the same
time when lighting
This is normal and how they are designed to operate.
The knob is loose on shaft
Knob retaining spring clip has come out.This does not require a service technician and can be
replaced by customer. Please contact your ILVE state office, who will arrange for a clip to be
sent to you.
OVENS
How do I change the door seals?
Please note: the replacement of oven door seals does not require a service technician.
Door seals are easily replaced, please contact your ILVE state office, who will arrange for a
replacement to be sent. If out of warranty please contact the ILVE spare parts department.
My oven will not turn on but clock
is illuminated (digital type clock)
If an “A” is showing in display the clock needs to be reset, this can be done by pressing the
cooking time and end of cooking time buttons simultaneously while pressing the +/- buttons and
setting the correct time. The “A” (automatic) symbol should now be gone and the oven should
now turn on. The above problem can occur after a power interruption, on when the power is first
turned on to the appliance.
Oven will not turn on
(Analogue type clock)
For the oven to work manually the hand symbol must be displayed in the little window on clock.
My oven smokes when turned on
This is a natural occurrence and is caused by the self-clean burning off process. A good tip:
leave oven on at a high temperature for 10 minutes after removing cooked food. This will burn
off any splatter and prevent the oil from going cold. It will then start to burn off when oven is
next turned on. Please note: all ovens will occasionally require to be dismantled and cleaned
internally, even if self-clean liners are fitted. Do not use oven cleaner on self-clean liners.
My oven gets too hot externally
Check that the correct ventilation has been allowed. See illustrations of ventilation requirements
in installation book. Please note that being an oven, the external panels will warm up after the
oven has been on for over an hour, at high temperatures. This is normal heat transfer; the
panels can heat up to around 60ºC.
43
IGNITE YOUR PASSION FOR COOKING
NEW SOUTH WALES
48-50 Moore Street, Leichhardt NSW 2040
Ph: (02) 8569 4600 Fax: (02) 8569 4699
SOUTH AUSTRALIA
73 Welland Ave, Welland SA 5007
Ph: (08) 8340 5200 Fax: (08) 8340 8933
VICTORIA
1211 Toorak Road, Hartwell VIC 3146
Ph: (03) 9809 2122 Fax: (03) 9809 2155
TASMANIA
Ph: (03) 6343 0944
Fax: (03) 6344 3082
QUEENSLAND
1/42 Cavendish Road, Coorparoo QLD 4151
Ph: (07) 3397 0900 Fax: (07) 3397 0850
QUEENSLAND COUNTRY
Ph: (07) 5477 5844
Fax: (07) 5477 5866
WESTERN AUSTRALIA
10/55 Howe Street, Osborne Park WA 6017
Ph: (08) 9201 9299 Fax: (08) 9201 9188
NEW ZEALAND
P.O. Box 11.160 Sockburn, Christchurch
Ph: 0508 458 369 Fax: (03) 344 5906
Email: [email protected] Website: www.ilve.com.au
In the interests of continued product improvement ILVE reserves the right to alter specifications without notice