Whirlpool TER20WOD Manuel utilisateur

UseAndCare

A Note to You ................. 2

Important Safety

Instructions .................3-5

Parts and Features ........ 6

Using Your Range ......... 7

Caring for Your

Range ............................ 18

If You Need

Assistance

or Service ..................... 24

Warranty ....................... 28

1-800-253-I 301

Call us with questions or comments.

STANDARD-CLEANING ELECTRIC RANGE

PART NO. 3190496

MODEL TER20WOD

A Note to You

Thank you for buying an ESTATE@ appliance.

Your ESTATE range gives you all the functionality of name brand appliances at a value price.

To ensure that you enjoy years of trouble-free operation, we developed this Use and Care

Guide. It is full of valuable information about how to operate and maintain your appliance

properly and safely. Please read it carefully. Also, please complete and mail the Ownership

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

information on your appliance.

Your safety is important to us.

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

symbols and follow any instructions given. Here is a brief explanation of the use of the

warning symbol.

This symbol alerts you to such

dangers as fire, electrical shock,

burns, and personal injury. I

Our Consumer Assistance Center number, 1-800-253-l 301,

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

24.

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

@Donot use the range for warming

ORead all instructions before using or heating the room. Persons

the range. could be burned or injured, or a

fire could start.

@Install or locate the range only in

accordance with the provided

Installation Instructions. The

range must be installed by a

qualified installer. The range

must be properly connected to

electrical supply and grounded.

*Use the range only for its intended

use as described in this manual.

*WARNING: To reduce the risk of

tipping the appliance, the appli-

ante must be secured by a

properly installed anti-tip bracket.

To check if the bracket is in-

stalled properly, see “The anti-tip

bracket” on page 17.

CAUTION: Do not store things

children might want above the

range. Children could be burned

or injured while climbing on it.

~DO not leave children alone or

unattended in area where the

range is in use. They should

never be allowed to sit or stand

on any part of the range. They

could be burned or injured.

@Donot operate the range if

it is damaged or not working

properly.

@Donot touch surface units, areas

near units, heating elements, or

interior surfaces of oven. Surface

units and heating elements may

be hot even though they are dark

in color. Areas near surface units

and interior surfaces of an oven

become hot enough to cause

burns. During and after use, do

not touch, or let clothing or other

flammable materials contact

surface units, areas near units,

heating elements, or interior

surfaces of oven until they have

had sufficient time to cool. Other

surfaces of the range, such as the

oven vent opening, the surface

near the vent opening, the cook-

top, and the oven door, could

also become hot enough to

cause burns.

continued on next page

@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.

*Use only dry pot holders. Moist or

damp pot holders on hot surfaces

may result in burns from steam.

Do not let pot holder touch hot

heating elements. Do not use a

towel or bulky cloth for a pot

holder. It could catch on fire.

*Keep range vents unobstructed.

@Do not heat unopened containers.

They could explode. The hot

contents could cause burns

and container particles could

cause injury.

@Use only utensils approved for

oven use. Follow utensil

manufacturer’s instructions,

especially when using glass or

plastic utensils.

ADO not store flammable materials

on or near the range. The fumes

can create an explosion and/or

fire hazard.

When using the cooktota

@Make sure the reflector bowls are

in place during cooking. Cooking

without reflector bowls may sub-

ject the wiring and components

underneath them to damage.

ADO not line reflector bowls with

aluminum foil or other liners.

Improper installation of these

liners may result in a risk of elec-

tric 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

heating element will be exposed

and may result in the igniting of

clothing or pot holders. Correct

pan size also improves cooking

efficiency.

@Check to be sure glass cooking

utensils are safe for use on the

range. Only certain types of glass,

glass-ceramic, ceramic, earthen-

ware, or other glazed utensils are

suitable for cooktops without

breaking due to the sudden

change in temperature.

@Never leave surface units unat-

tended at high heat settings. 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,

igniting of flammable materials,

and spills due to bumping of

the pan.

When using the oven

@Always position oven rack(s) in

desired location while oven is

cool. If a rack must be removed

while oven is hot, do not let pot

holder contact hot heating ele-

ment in oven.

@Use 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 flaming pan on range by

covering with a well-fitted lid,

cookie sheet, or flat tray. Flaming

grease outside of pan can be

extinguished with baking soda or,

if available, a multipurpose dry

chemical or foam-type

extinguisher.

Care and cleaning

@Donot 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.

@Donot repair or replace any part

of the range unless specifically

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 01all parts and features.

Plug-in

surface unit

with one-piece

reflector bowl

Model and se

Anti-tip floor

Removable

storage drawer

Control panel

Left front Left rear ClocWminute Oven temperature Oven

control knob control knob timer control knob selector

- Oven vent

Broil element

Bake element

Surface Surf ac! ’

Oven

unit marker heating Right rear Right front

heating control control

indicator indicator knob knob

light light

Using Your Range

In This Section

Page Page

Using the surface units ...................... 7 Broiling .............................................. 13

Positioning racks and pans ............... 9 Broiling tips ....................................... 15

For best air circulation ..................... 10 Energy saving tips ............................ 15

Using aluminum foil for baking ....... 10 The oven vent .................................... 16

Setting the clock ............................... 11 The storage drawer ........................... 16

Using the Minute Timer .................... 11 The anti-tip bracket ........................... 17

Baking/roasting ................................. 12 Optional door panel pat ................... 17

Adjusting the oven temperature

control ................................................ 12

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

Fire Hazard

Turn all controls off when done

cooking.

Failure to do so can result in death,

fire, or burns.

Push in control knob before turning

to a setting. You can set 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.

continued on next page

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

MED-HI

MED

RECOMMENDED USE

l To start foods cooking.

l To bring liquids to a boil.

l To hold

rapid boil.

l To fry chicken or

pancakes.

l For gravy, pudding

and icing.

l To cook large amounts of

veaetables.

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

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 and/or 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

heavy gauge

(thick-

ness) 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.

NOTES:

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 could 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 could overheat and damage

the utensil or surface unit.

Home canning information

To protect your range:

Use flat-bottomed canners/pans

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 1 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 2 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.

Refer

to your canner manual for specific

instructions.

Keep reflector bowls clean

for best heat

reflection.

l To prolong the life of the elements:

-Prepare small batches

at a time.

- Do not use elements

for canning

all day.

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

Whirlpool service company.

Positioning racks and pans

General guidelines

Always position oven rack(s)

in desired

location before turning oven on.

To move rack(s),

lift rack(s) at front and

pull out.

Be sure

the rack(s) is level.

If rack(s) must be moved

while oven is

hot, use pot holders or oven mitts to

protect hands.

For baking/roasting with 1 rack,

place

the rack so the top of the food will be

centered in the oven.

When baking on 2 racks,

arrange racks

on the bottom and third level from the

bottom.

Rack placement for specific

foods:

FOOD 1 RACK POSITION

Frozen pies, large Lowest level or

roasts, turkeys, angel 2nd

level

from

food cakes bottom

Bundt cakes, most 2nd level from

quick breads, yeast bottom

breads, casseroles,

meats

Cookies, biscuits, 2nd or 3rd level

muff ins, cakes, from bottom

nonfrozen pies

NOTE:

For recommended rack placement

when broiling, see “Broiling rack position

chart” on page 14.

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

1% 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 (3 cm).

Use

only 1 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 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 alumi-

num 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.

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