Whirlpool RS630PXY Manuel utilisateur

A Note To You

ImportantSafety

lnsttuctions 3

Parts And Features 6

Using Your Range 7

Carin For

Your ange

w 18

If You Need

t2Fz-or

. 27

Warranty 32

1800-253-1301

Cell us with questions or comments.

CONTINUOUS-CLEANING ELECTRIC SET-IN RANGE “-qa

MODELS RS630PXY

and RS6305XY

Note To You

Thank you for buying a Whirlpool appliance.

You have purchased a quality, worldclass home appliance. 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.

This symbol will help alert you to such dangers as

personal injury, burns, fire and electrical shock. This symbol will help you avoid actions which

could cause product damage (scratches, dents,

etc.) and damage to your personal property.

Our Consumer Assistance Center number, 1-800-253-1301,

is toll-free, 24 hours a day.

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

You Need Assistance Or Service” on page 27. 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

Serial Number

Purchase Date

Dealer Name

Dealer Phone

Important Safety Instructions

To reduce the risk of fire, electrical shock, injury to

persons, or damage when using the range, follow

basic precautions, including the following:

General

.Do not use the range for warm-

* Read all instructions before ing or heating the room. Per-

using the range. sons could be burned or injured,

or a fire could start.

4nstall or locate the range onl

J in

accordance with the provide

Use the range

only

for its in-

Installation Instructions. The t;;;;;luse as described in this

*DO NOT TOUCH SURFACE

UNITS, AREAS NEAR UNITS,

*WARNING: To reduce the risk of HEATING ELEMENTS OR

tipping of the ap INTERIOR SURFACES OF

appliance must e secured by

I! liance, the OVEN. Surface units and heat-

anti-tip fasteners. To check if the ing elements may be hot even

appliance is installed proper1 though they are dark in color.

open the oven door and veri ,

Y Areas near surface units and

that the ran e is secured to y interior surfaces of an oven

cabinets wit four screws

a become hot enou h to cause

through the mounting holes in burns. During an? after use, do

the front frame of the oven. not touch, or let clothing or

other flammable materials

@CAUTION: Do not store things contact surface units, areas

children mi%

ht want above the near units, heatin elements or

range. Chil ren could be burned interior surfaces 0 oven until9

or injured while climbing on it. they have had sufficient time to

Do not leave children alone or cool. Other surfaces of the

unattended in area where the range may become hot enough

range is in use. They should to cause burns; such as, the

never be allowed to sit or stand oven vent opening, the surface

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

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

Do not operate the range if it is window.

damaged or not working

properly.

continued on next page

ADOnot 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

surfaces ma result in burns

from steam. b 0 not let

potholder touch hot heating

elements. Do not use a towel or

bulky cloth for a potholder. It

could catch on fire.

@Keep range vents unob-

structed.

ADOnot heat unopened contain-

ers. They could explode. The

hot contents could cause burns

and container particles could

cause Injury.

ADOnot store flammable materi-

als on or near the range. The

fumes can create an explosion

and/or fire hazard.

When using the cooktop

.Make sure the reflector bowls

are in place during cooking.

Cookin %

without reflector bowls

may su ject the wiring and

components underneath them

to damage.

@Donot line reflector bowls with

aluminum foil or other liners.

Improper installation of these

liners may result in a risk of

electric shock or fire.

*Select 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 element will be ex-

posed an8 may result in the

8 niting of clothing or potholders.

orrect pan size also improves

cooking efficiency.

*Check to be sure 9lass cook-

ing utensils are sa e for use on

the range. Only certain types

of glass, glass-ceramic, ce-

ramic, 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 smoking and greasy

spillovers that may ignite.

*Turn pan handles inward, but

not over other surface units.

This will help reduce the

chance of burns, i

9niting of

flammable materia s, and spills

due to bumping of the pan.

When using the oven

Always

desired ocation while oven ISP

osition oven rack(s) in

cool. If a rack must be re-

moved while oven is hot, do

not let potholder contact hot

heating element in oven.

4Jse care when opening oven

door. Let hot air or steam

escape before removing or

replacing food.

Grease

*Grease is flammable. Do not

allow grease to collect around

cooktop 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 pan on

fitted lid, cookie s

7-l

WIh a well-

eet or flat

tray. Flaming grease outside of

Iian can be extin uished with

aking soda or, iP

available, a

multipurpose dry chemical or

foam-type extinguisher.

Care and cleaning

.Do not soak removable heat-

ing elements in water. The

element will be damaged and

shock or fire could result.

ADOnot use oven cleaners. No

commercial oven cleaner or

oven liner

any kind sR

rotective coating of

ould be used in or

around any part of the oven.

ADOnot 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 qualified

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

Surfece unit

marker

Left rear

- control knob

Right rear

. control knob

Lefl front

control knob

Right front

control knob

Surtece

heating

ndicator light

Plug-in ourface unit

with onepiece

chrome reflstor bowl Owen vent

Pktop control

. panel

Oven

a conlrol panel

Automatic

Oven control panel

Oven *elector

Oven

temperature Automatic MEALTlMERm

control knob clock/Minute Timer

I(- Oven heating

indicator light Manual oven

light

witch

Using Your Range

In This Section Pags

Using the surface units ..................................... .7

Positioning racks and pans .............................. .9

For best air circulation ..................................... 10

Using aluminum foil for baking ...................... -10

9etting the clock ............................................... 11

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

Baking/roasting ................................................ 12

Paw

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

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

Broiling tips ....................................................... 14

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

Using the automatic MEALTIMER’” clock.. ...15

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

Optional door panel pat .................................. 17

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

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

Using the surface units

Push in control knobs 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 HEATING Indicator Light on the

control panel will glow when a surface unit is

turned on.

Burn and Fire Hazard

Se sure all control knobs are turned to OFF

and all indicator lights are OFF when you

are not cooking.

Someone could be burned or a fire could

start if a surface unit is accidentally left ON.

Until you get used to the settings, use the

following as 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.

Mediumhigh

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

starting it on a higher setting.

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 flat-bottomed utensils that

make good contact with the surface units.

Utensils with rounded, warped, ridged (porce-

lain enamel-ware) or dented bottoms could

cause severe overheating, which damages the

utensil and/or surface unit.

Woks, canners and teakettles with flat

bottoms suitable for use on your cooktop are

now available in most houseware stores and

departments.

The pan should have straight sides and a tight-

fitting lid.

Choose medium to heavy gauge (thickness)

pans that are fairly light-weight.

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 flat enough or is too

small for the surface unit. Prolonged usage of

incorrect utensils for long periods of time can

result in damage to the surface unit, cooktop,

wiring and surrounding 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 can overheat and may damage the

utensil or surface unit.

Home canning information

Use flat-bottomed canners for best results.

Use the largest surface unit 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 with 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 clean for best heat

reflection.

To prolong the life of the elements:

- Prepare small batches at a time.

- Do not use elements for canning all day.

Optional canning kii

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 kii (Part No. 242905) from your

Whirlpool dealer or authorized Whirlpools”

service company.

Positioning racks and pans

For baking/roasting 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 Lowest level or 2nd

roasts, turkeys level from bottom

Angel and bundt cakes, 2nd level from

most quick breads, bottom

yeast breads, casse-

roles, meats

Cookies, biscuits,

muffins, cakes, non-

frozen pies

2nd or 3rd level

from bottom

When baking on two racks, 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 Hazard

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

may result in personal injury.

For best air circulation

Hot air must circulate around the pans in the

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

This results in better baking.

Place the pans so that one is not directly over

the other.

For best results, allow 1H to 2 inches

(4-5 cm) of space around each pan and

between pans and oven walls. 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

Use aluminum foil to catch spillovers 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 all 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 results.

Do not line oven bottom or entire oven rack

with foil or other liners. Poor baking will result.

Do not allow foil to touch the heating

elements because it will damage them and

could result in shock or fire hazard.

baking

// .

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