Whirlpool RS6105XB Manuel utilisateur

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A Nute To You 2

plg~~“~- 3

Parts And Features 6

Using Your Range 7

Carin For

Your ange 18

tf You Need

ciFzz: 25

Warranty 28

1-800-253-1301

Call us with questions or comments

STANDARD-CLEANING ELECTRIC SET-IN RANGE

MODEL RS6105XB

l-fh-j

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Note To You

Thank you for buying a WhirlpooP appliance.

You have purchased a quality, worldclass home applianoe. Years of engineering experience have gone

into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have

developed this Use and Care Guide. It is full of valuable information on how to operate and maintain

your appliance properly and safely. Please read it carefully. Also, please complete and mail the Owner-

ship Registration Card provided with your appliance. This will help us notify you about any new informa-

tion on your appliance.

Your safety is important to us.

This guide contains safety symbols and statements. Please pay special attention to these symbols and

follow any instructions given. Here is a brief explanation of the use of each symbol.

dents, etc.) and damage to your personal

Our Consumer Assistance Center number, l-800-253-1301,

is toll-free, 24 hours a day.

lf you ever have a question concerning your appliance’s operation, or if you need service, first see “lf

You Need Assistance Or Service” on page 25. If you need further help, feel free to call our Consumer

Assistance Center. When calling, you will need to know your appliance’s complete model number and

serial number. You can find this information on the model and serial number plate (see diagram on

page 6). For your convenience, we have included a handy place below for you to record these numbers,

the purchase date from the sales slip and your dealer’s name and telephone number. Keep this book

and the sales slip together in a safe place for future reference.

Model Number Dealer Name

Serial Number Dealer Phone

Purchase Date

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Important Safety Instructions

To reduce the risk of fire, electrical shock, in’ury to

persons, or damage when using the range, 1

allow

basic precautions, including the following:

General

Read all instructions before

using the range.

. Install or locate the range only

in accordance with the pro-

vided Installation Instructions.

*Do not operate the range if it is

damaged or not working

properly.

@Donot use the range for warm-

ing or heating the room. Per-

sons could be burned or in-

jured, or a fire could start.

4Jse the range only for itsin- .

t;;i;tluse as described In this

*WARNING: To reduce the risk .Do not touch surface units,

of ti

app iance must be secured by

ping of the appliance, the areas near units, heating ele-

ments or interior surfaces of

anti-tip fasteners. To check if oven. Surface units and heat-

the appliance is installed prop- ing elements may be hot even

erly, open the oven door and though they are dark in color.

verify that the range is secured Areas near surface units and

to cabinets with four screws interior surfaces of an oven

through the mounting holes in become hot enou h to cause

the front frame of the oven. burns. During anc?

after use, do

4AUTION: Do not store things not touch, or let clothing or

children mi

range. Chil %

ht want above the other flammable materials

ren could be contact surface units, areas

burned or injured while climb- near units, heatin elements or

ing on it. interior surfaces 0 oven until9

@Donot leave children alone or they have had sufficient time to

unattended in area where the cool. Other surfaces of the

range is in use. They should range, such as the oven vent

never be allowed to sit or stand opening, the surface near the

on an‘bpart of the range. They vent opening, the cooktop, and

could e burned or injured. the oven door and window,

could also become hot enough

to cause burns.

conrmuea on next pag

,Do not wear loose or hanging

garments when using the

range. They could ignite if they

touch a hot surface unit and

you could be burned.

@Useonly d potholders. Moist

or damp po holders on hot sur-r

faces could result in burns from

steam. Do not let potholder

touch hot heating elements, Do

not use a towel or bulk cloth for

a potholder. It could ca ch on

fire.

@Keep range vents unobstructed.

@Donot heat unopened contain-

ers. They could explode. The hot

contents could cause burns and

container particles could cause

injury.

*Do not store flammable materi-

als on or near the range. The

fumes could create an explosion

and/or fire hazard.

When usinn the cooktor,

Make sure the reflector bowls

are in place during cooking.

Cooking without reflector bowls

could subject the wirin and

components undernea ?h them to

damage.

*Do not line reflector bowls with

aluminum foil or other liners.

Improper installation of these

liners could result in a risk of

electric shock or fire.

Gelect a pan with a flat bottom

that is about the same size as

the surface unit. If pan is smaller

than the surface unit, some of

the heatin

posed an8 element will be ex-

could result in the

8 niting of clothing or potholders.

orrect pan size also improves

cooking efficiency.

Check to be sure 3lass cook-

ing utensils are sa e for use on

the ran e. Only certain types of

glass, g ass-ceramic, ceramic,

earthenware or other glazed

utensils are suitable for

cooktops without breaking due

to the sudden change in

temperature.

@Never leave surface units

unattended at high heat set-

tings. A boilover could result

and cause smokin and greasy

spillovers that cou d ignite.

@Turnpan handles inward, but

not over other surface units.

This will help reduce the

chance of burns, i niting of

flammable materia s,

9 and spills

due to bumping of the pan.

When using the oven

Always osition oven rack(s) in

desired ocation while oven IS

cool. If a rack must be re-

moved while oven is hot, do

not let potholder contact hot

heating element in oven.

@Usecare when opening oven

door. Let hot air or steam es-

cape before removing or re-

placing food.

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Grease Care and cleaning

*Grease is flammable. Do not

allow grease to collect around

cook-top or in vents. Wipe spill-

overs immediately.

*Do not use water on grease

fires. Never pick up a flaming

pan. Smother flamin

range by coverin 9 pan on

3,WIh a well-

fitted lid, cookie s eet or flat

tray. Flaming grease outside of

an can be extin uished with

aking soda or, i

available, a

multipurpose dry chemical or

foam-type extinguisher.

.Do not soak removable heating

elements in water. The element

will be damaged and shock or

fire could result.

@Donot clean door heat seal. It

is essential for a good seal.

Care should be taken not to

rub, damage or move the seal.

Clean only parts recommended

in this Use and Care Guide.

*Do not repair or replace any

part of the range unless specifi-

cally recommended in this

manual. All other servicing

should be referred to a quali-

fied technician.

@Disconnect the electrical supply

before servicing the range.

- SAVE THESE INSTRUCTIONS -

Parts And Features

This section contains captioned illustrations of your range. Use them to become familiar with the

location and appearance of all parts and features.

cooktop

control

panel

Left rear

- control knob

Right rear

s annhnl knnh

Left front

-control knob

Right front

-control knob

Surface

unit

indicator

- light

Plug-in

urfaco unit with Oven vent

on*piece chrome

rdlaotor bowl / cooktop

\ ,confrol panel

c__-

-- /

Oven

. control

. / pane’

Surf& unit

maker

Oven control panel

oven

Oven temperature MEALTIMEW”

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Using Your Range

In This Section

Pam

Paw

Using the surface uniti -7

..................................... .

Positfonlng racks and pans ............................... 9

For best air cfrculatfon ..................................... 10

Using hminum fofl for

b&ing .......................

getting the clock ............................................... 11

Using the Minute Timer .................................... 11

Baking/rorting ................................................ 12

Adjusting the oven temperature control ....... .12

Broiling .............................................................. 13

Broiling f&u ....................................................... 14

Energy saving tips ............................................ 14

Using tfw MEALTfMEfV clock ....................... 15

The oven vent ................................................... 17

To obtain the best cooking results possible, you must operate your range properly. This section gives

you important information for efficient and safe use of your range.

Using the surface units

Push in control knob8 before turning them to

a setting. You can set them anywhere between

Hi and OFF.

Surface unit markers

The solid dot in the surface unit marker shows

which surface unit is turned on by that knob.

Surface heating indicator light

The Surface Unit Indicator Light on the control

panel will glow when a surface unit is turned on.

Burn and Fire Hazard

Be sure ail control b-robs are turned to OFF

and ail indicator lights are OFF when you

are not cookjng.

Someone could be burned or a fire could

start if a surface unit is accidentally left ON.

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Until you get used to the eettinga, use the

followlng (IO a guide. For best results, start

cooking at the high setting: then turn the control

knob down to continue cooking.

SElTING 1 RECOMMENDED USE I

To start foods cooking.

To bring liquids to a boil.

Medium-high

To hold a rapid boil.

To fry chicken or pancakes.

Medium

For gravy, pudding and icing.

(opposite OFF)

To cook large amounts of

vegetables.

Medium-low

To keep food cooking after

startina it on a hiaher settina.

To keep food warm until ready

to serve.

Cookware tips

Select a pan that is about the same size as the

surface unit.

NOTE: For best results and greater energy

efficiency, use only fiat-bottomed cookware

that makes good contact with the surface units.

Cookware with rounded, warped, ribbed (such

as some porcelain enamelware) or dented

bottoms could cause severe overheating, which

damages the cookware andlor surface unit.

You can, however, use the newer cookware

available with slightly indented bottoms or very

small expansion channels. This cookware is

specially designed to provide the good contact

needed for best cooking results.

Also, woks, canners and teakettles with flat

bottoms suitable for use on your cooktop are

now available in most stores that sell

housewares.

The pan should have straight sides and a tight-

fitting lid.

Choose medium to heavy gauge (thickness)

pans that are fairly lightweight.

The pan material (metal or glass) affects how

fast heat transfers from the surface unit through

the pan material and how evenly heat spreads

over the pan bottom. Choose pans that provide

the best cooking results.

Handles should be made of sturdy, heat-

resistant material and be securely attached to

the pan.

Product Damage Hazard

if a surface unit stays red for a long time,

the bottom of the pan is not fiat enough or is

too small for the surface unit. Prolonged

usage of incorrect utensils for long periods

of time could resutt in damage to the

surface unit, cooktop, wiring and surround-

ing areas. To prevent damage, use correct

utensils, start cooking on Hi and turn control

down to continue cooking.

Do not leave an empty utensil, or one which

has boiled dry, on a hot surface unit. The

utensil could overheat and could damage

the utensil or surface unit.

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Home canning information

Use flat-bottomed canners/pens for best

results.

Use the largest surface unlt for best results.

Also, use a canner/pan which can be centered

over the surface unit and which does not

extend more than one inch outside surface unit

area. Large diameter canners/pans, if not

properly centered, trap heat and can cause

damage to the cooktop.

Do not place canner on two surface units at

the same time. Too much heat will build up and

will damage the cooktop.

Start wlth hot water. This reduces the time the

control is set on high. Reduce heat setting to

lowest position needed to keep water boiling.

Keep reflector bowls cleen for best heat

reflection.

To prolong the life of the elements:

- Prepare arneil batches at a time.

- Do not use elements for canning ail day.

Refer to your canner manual for specific

instructions.

Optional canning kit

The large diameter of most water-bath or

pressure canners combined with high heat

settings for long periods of time can shorten the

life of regular surface units and cause damage to

the cooktop.

If you plan to use the cooktop for canning, we

recommend the installation of a Canning Kit.

Order the kit (Part No. 242905) from your

Whirlpool dealer or authorized Whirlpoor service

company.

Positioning racks and pans

For bakinglroeating with one rack, place the

rack so the top of the food will be centered in the

oven.

Rack placement for specific foods:

FOOD RACK POSlTlON

Frozen pies, large roasts, Lowest level or

turkeys 2nd level from

bottom

Angel and bundt cakes, 2nd level from

most quick breads, yeast bottom

breads, casseroles, meats

Cookies, biscuits, muffins, 2nd or 3rd level

cakes, nonfrozen pies from bottom

When baking on two recks, arrange racks on

bottom and third level from bottom.

NOTE: For recommended rack placement when

broiling, see “Broiling rack position chart” on

page 14.

Personal Injury Hezerd

Always position oven rack(s) in desired

location before turning oven on. Be sure

the rack(s) is level.

If rack(s) must be moved while oven is

hot, use potholders or oven mitts to

protect hands.

Failure to follow the above precautions

could resutt in personal injury.

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For best air circulation

Hot air must circulate around the pans in the

oven for even heat to reach ail parts of the oven.

This results in better baking.

Place the pans so that one is not directly over

the other.

For beat results, allow 1% to 2 inches

(4-5

cm) of space around each pan and

between pans and oven wails. There must be a

minimum space of 1 inch (2.5 cm).

Use only one cookie sheet in the oven at one

time.

Use the following as a guide to determine

where to place the pans:

One pan

Place in the center of the oven rack.

Two pans

Place in opposite corners of the oven rack

Three or four pans

Place in opposite corners on each oven rack.

Stagger pans so no pan is directly over another.

Using aluminum foil for baking

Use aluminum foil to catch apiiiovera from

pies or casseroles:

Place the foil on the oven rack below the rack

with the food. Turn up foil edges and make

sure foil is about 1 inch (3 cm) larger ail around

than the dish holding the food.

Do not cover the entire rack with aluminum foil.

it will reduce air circulation and cause poor

cooking resutts.

Do not line oven bottom or entire oven rack

with foil or other liners. Poor baking will result.

Electrical Shock and Fire Hazard

Do not allow foil to touch the heating

elements.

Failure to follow this precaution could result

in electrical shock or fire hazard and

damage to the elements.

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