Whirlpool TER56W2B Instrucciones de instalación

UseAndCare

Note To You

Important Safety

Instructions

Parts And Features

Using Your Range

Using The Self-

Cleaning Cycle

Caring For

Your Range

tf You Need

Assistance

Or Service

Warranty

1-800-253-1301

Call us with questions or comments.

SELF-CLEANING ELECTRIC RANGE

v+f MODEL TER56W2B

A Note To You

Thank you for buying an Estate@ appliance.

You have purchased a quality, world-class 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 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 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 This symbol will help you avoid actions

which could cause product damage

(scratches, dents, etc.) and damage to

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 42. 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.

@Usethe range only for its in-

t;;;;zluse as described in this

@Install or locate the range only

in accordance with the pro-

vided Installation Instructions.

The range must be installed by

a qualified installer. The range

must be roperly connected to

electrica P units,

supply and grounded. areas near units, heating ele-

ments or interior surfaces of

oven. Surface units and heat-

M/11,

0 &!I c, ing elements may be hot even

though they are dark in color.

Areas near surface units and

@WARNING: To reduce the interior surfaces of an oven

risk become hot enou h to cause

of ti ping of the appliance, the

P B

app iance must be secured by burns. During an after use, do

a proper1 not touch, or let clothing or

other flammable materials

bracket. 7 installed anti-tip

o check if the bracket

is installed properly, see “The

anti-tip bracket” on page 30.

@CAUTION: Do not store things

children might want above the

range. Children could be

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

burned or injured while climb- range, such as the oven vent

openrng, the surface near the

ing on it. vent opening, the cooktop, and

ADO not leave children alone or the oven door and window,

unattended in area where the could also become hot enough

range is in use. They should to cause burns.

never be allowed to sit or stand

on any part of the range. They

could be burned or injured.

*Do not operate the range if it

is damaged or not working

properly.

@Donot use the range for

warming or heatin the room.

Persons could be urned or

injured, or a fire could start.

*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.

continued on next page 3

@Useonly dry potholders. Moist

or damp potholders on hot sur-

faces may 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 coul dy

catch

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 can create an explosion

and/or fire hazard.

When usina the cooktor,

@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 heating element will be

exposed and may result in the

8 niting of clothing or potholders.

orrect pan size also improves

cooking efficiency.

aCheck to be sure lass 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

$;;;y spillovers that may

@Turnpan handles inward, but

not over other surface units.

This will help reduce the

chance of burns, i niting of

flammable materia s, 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 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.

@Donot use water on grease

fires. Never pick up a flaming

pan. Smother flaming pan on

range by coverin wrth a well-

fitted lid, cookie s eet or flat

tray. Flaming grease outside of

an can be extin uished with

aking soda or, iF

available, a

multipurpose dry chemical or

foam-type extinguisher.

Care and cleaning

*Small amounts of formaldehyde

and carbon monoxide are iven

off in the Self-Cleaning cyc e

from fiberglass insulatron and

food decomposition. Significant

exposure to these substances

can cause cancer or reproduc-

tive harm. Exposure can be

minimized by venting with a

hood or open window and

wiping out excess food spills

pnor to self-cleaning.

@Donot use oven cleaners. No

commercial oven cleaner or

oven liner protective coating of

any kind should be used in or

around any part of the oven.

*Before self-cleaning the oven.,

remove broiler an, broiler gnd,

oven racks an other utensils.

Do not use your oven to clean

miscellaneous parts unless you

are instructed to do so in this

Use and Care Guide.

@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.

.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.

Control oanel

Plug-in surface

Anti-tip floor

bracket

(for information on

optional wall-

mounted anti-tip

bracket kit, see

we 30)

Removable

storage drawer

Model and se

number plate

Control panel

Left Left

front rear

control control

knob knob

Oven Manual

tempera- oven

Oven ture Electronic light

selector control oven control switch

Surface

unit

marker

Surface Oven Right Right

heating heating rear front

indicator indicator control control

light light knob knob

In This Section

Page

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

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

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

Using aluminum foil for baking .......IO

The electronic oven control .............11

Setting the clock ......s........................12

Using the electronic Minute Timer ..13

Using the Cancel/Off pad .................14

Baking/roasting .#.....,........................ 14

Adjusting the oven temperature

control ................*.............................. 15

Page

Broiling .............................................. 15

Broiling tips.. .................................... .I7

Energy saving tips ............................ 17

Using the electronic MEALTIMER’”

control ............................................... 18

The oven vent .................................. .28

The storage drawer .......................... 29

The anti-tip bracket ........................ ..3 0

Optional door panel pat ................ ..3 0

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 knobs before turning

them to a setting. You can set them any-

where 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

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 acciden-

tally 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.

SETTING

Medium-high

Medium l For gravy, pudding and

topposite OFF: icing.

Medium-low

RECOMMENDED USE

l To start foods cooking.

l To brinq liquids to a boil.

l To hold a rapid boil.

l To fry chicken or pan-

cakes

l To cook large amounts of

vegetables.

l To keep food cooking

after starting it on a

hiaher settina.

l To keep food warm until

ready to serve

Cookware tips

l Select a pan that is about the same size

as the surface unit.

l 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.

l The pan should have straight sides and a

tight-fitting lid.

l Choose medium to heavy gauge (thick-

ness) pans that are fairly lightweight.

l 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.

l Handles should be made of sturdy, heat-

resistant material and be securely attached

to the pan.

Product Damage Hazard

l 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 dam-

age, use correct utensils, start cooking

on HI and turn control down to con-

tinue cooking.

l 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

To protect your range:

l Use flat-bottomed canners/pans for best

results.

l 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.

l Do not place canner on two surface units

at the same time. Too much heat will build

up and will damage the cooktop.

l 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.

l 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

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

Frozen pies, large

roasts, turkeys

Angel and bundt

cakes, most quick

breads, yeast

breads, casseroles,

meats

Cookies, biscuits,

muffins, cakes,

nonfrozen pies

RACK POSITION

Lowest level or

2nd level from

bottom

2nd level from

bottom

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 16.

Personal Injury Hazard

l 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.

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.

l Place the pans so that one is not directly

over the other.

l 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 (2.5 cm).

l 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 spillovers

from pies or casseroles:

l 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.

l Do not cover the entire rack with alumi-

num foil. It will reduce air circulation and

cause poor cooking results.

l 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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