Whirlpool RS6305XB Manual de usuario

A Note To You 2

kiZEZk:- 3

PartsAnd Features 6

Using Your Range 7

Catin For

Your nge

ia 18

If You Need

ttt2FCeor 27

Warranty 32

1-800-253-1301

Call us with questions or comments.

CONTINUOUS-CLEANING ELECTRIC SET-IN RANGE

MODELS RS630PXB

and RS6305XB

A Note To You

Thank you for buying a WhirlpooP 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.

(scratches, dents, etc.) and damage to your

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

@Read all instructions before

using the range.

*Do not use the range for warm-

ing or heating the room. Per-

sons could be burned or injured,

or a fire could start.

4nstall or locate the range onl

in accordance with the provi dyed @Usethe range only for its-in- .

Installation Instructions. The t;;t;t,use as described In thrs

@Donot touch surface units,

areas near units, heating ele-

ments or interior surfaces of

@WARNING: To reduce the risk

of ti ping of the appliance, the oven. Surface units and heating

app iance must be secured by

P elements may be hot even

anti-tip fasteners. To check if the though they are dark in color.

Areas near surface units and

appliance is installed proper1 , interior surfaces of an oven

open the oven door and veri become hot enou h to cause

that the ran e is secured to 4

cabinets wit four screws

a burns. During an8 after use, do

through the mounting holes in not touch, or let clothing or

the front frame of the oven. other flammable materials

contact surface units, areas

*CAUTION: Do not store things near units, heating elements or

children mi%

ht want above the interior surfaces of oven until

range. Chil ren could be burned they have had sufficient time to

or injured while climbing on it. cool. Other surfaces of the

Do not leave children alone or range, such as the oven vent

unattended in area where the opening, the surface near the

range is in use. They should vent opening, the cooktop, and

never be allowed to sit or stand the oven door and window,

on an

could ‘bpart of the range. They could also become hot enough

e burned or injured. to cause burns.

Do not operate the range if it

is damaged or not working

properly.

continued on next page

@Donot wear loose or hanging

garments when using the

range. They could ignite if they

touch a hot surface unit and

you could be burned.

4Jse only d potholders. Moist

or damp po holders on hotr

surfaces maII result in burns

from steam. 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.

*Do not 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 could create an explo-

sion and/or fire hazard.

When using the cooktop

@Make sure the reflector bowls

are in place during cooking.

Cooking without reflector bowls

could subject the wirin and

components undemea ?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.

*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 could resutt 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 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 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

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 eet or flat

7-l

WI h a well-

tray. Flaming grease outside of

Iian can be extin uished with

aking soda or, i

available, a

multipurpose dry chemical or

foam-type extinguisher.

Care and cleaning

ADOnot soak removable heat-

ing elements in water. The

element will be damaged and

shock or fire could result.

.Do not use oven cleaners. No

commercial oven cleaner or

oven liner rotective coating of

any kind sR

ould be used in or

around any part of the oven.

.Do not 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 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

Sdce unit

marker

Left rear

- control knob

Right rear

8control knob

Left front

control knob

Right hont

conbol knob

Surface unit

ndicator

light

Oven control panel

Plug-in rurface unit

with onapiece

chrome rdlector bowl Oven vent

--I /-

Cooktop control

own MlMtor Oven temperature

control knob MEALTIMER’”

I clockA4inuta Timer

Using Your Range

In This Section Paw

Uring the rurface unit6 ..................................... .7

Po6itioning rack6 and pen6 ............................... 9

For be6t air circulation ..................................... 10

U6ing 6luminum foil for bdcing ...................... .10

S3tting the clock ............................................... 11

U6ing the Minute Timer .................................... 11

Bakinghoa6ting ................................................

Paw

Adjurting the oven temperature control ....... .12

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

Broiling tip6 ....................................................... 14

Energy 66ving tip6 ............................................ 14

U6ing the MEALTIMER’” clock ...................... .15

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

To obtain the best cooking results possible, you must operate your range properly. This section give6

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

Using the surface units

Push in control knobs before turning them to

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 unit indicator light

The Surface Unit Indicator Light on the control

panel will glow when a surface unit is turned on.

Burn

end

Fire Hazard

Be 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.

1 SElTlNG 1 RECOMMENDED USE I

1“’ ~~~~~~~;es*1

Medium-high

To hold a rapid boil.

Medium I

For gravy, pudding and icing.

CJPPO~~~~OFF)

To cook lame amounts of I

vegetables.-

Medium-low

To keep food cooking after

LO starting it on a highe;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 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 cookfng 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 unft 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

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 cookfng.

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.

Home canning information

Use flat-bottomed canners for best results.

Use the largest sudace 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.

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 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 POSITION

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

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

could result in personal injury.

Cookies, biscuits.

muff ins, cakes,

nonfrozen 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.

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 resulta, 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 (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 panr:

One pan

Place in the center of the oven rack.

Two pana

Place in opposite corners of the oven rack.

Three or four panr

Place in opposite corners on each oven rack.

Stagger pans so no pan is directfy 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.

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.

baking

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