Estate TGP305TT0, TGP305TQ0, TGP305RW3, TGP305RV3 Owner’s Manual

STANDARD CLEANING GAS RANGE

For questions about features, operation/performance, parts, accessories or service,

call: 1-800-253-1301 or visit our brand websites at ...

www.whirlpool,com

www.estateappliances,com

www.magicchef.com

www.roperappliances.com

ESTUFAA GAS DELIMPIEZAESTANDAR

Para consultas respecto de caracteristicas, funcionamiento, rendimiento, piezas, accesorios o servicio

tecnico Ilame al: f-800-253-1301 o visite nuestro sitio web en:

www,whirlpool,com

www,est atea pplia rices,corn

www, magicchef, com

www, roperappliances,com

Table of Contents/indice ............................................................ 2

To the installer: Please leave this instruction book with the unit. To the consumer: Please read and keep this book for future reference.

Para el instalador: favor de dejar este manual de instrucciones con la unidad. Para el consumidor: favor de leer y guardar este manual para futuras referencias.

W10121768B

TABLEOF CONENTS

INDICE

RANGE SAFETY ............................................................................. 3

The Anti-Tip Bracket .................................................................... 4

PARTS AND FEATURES ................................................................ 5

COOKTOP USE .............................................................................. 6

Cooktop/Oven Temperature Controls ......................................... 6

Surface Burners ........................................................................... 6

Home Canning ............................................................................. 7

Cookware ..................................................................................... 7

OVEN USE ....................................................................................... 8

Aluminum Foil............................................................................... 8

Positioning Racks and Bakeware ................................................ 8

Bakeware ...................................................................................... 8

Oven Vent ..................................................................................... 8

Baking and Roasting .................................................................... 9

Broiling .......................................................................................... 9

RANGE CARE ............................................................................... 10

Removing the Oven Bottom ...................................................... 10

General Cleaning ........................................................................ 10

Oven Door .................................................................................. 11

TROUBLESHOOTING .................................................................. 12

ASSISTANCE OR SERVICE ......................................................... 13

WAR RANTY .................................................................................. 14

SEGURIDAD DE LA ESTUFA ....................................................... 15

El soporte antivuelco .................................................................. 16

PIEZAS Y CARACTERiSTICAS ................................................... 17

USO DE LA SUPERFICIE DE COCCION .................................... 18

Controles de temperatura de lasuperficie

de cocciGn y del homo ............................................................... 18

Quemadores exteriores .............................................................. 18

Enlatado casero .......................................................................... 19

Utensilios de cocina ................................................................... 19

USO DEL HORNO ......................................................................... 20

Papel de aluminio ....................................................................... 20

PosiciGn de las parrillas y los utensilios para hornear ............... 20

Utensilios para hornear .............................................................. 20

Ducto de escape del homo ........................................................ 21

CGmo hornear y asar .................................................................. 21

CGmo asar .................................................................................. 21

CUIDADO DE LA ESTUFA ........................................................... 22

Para quitar el fondo del homo .................................................... 22

Limpieza general ........................................................................ 22

Puerta del horno ......................................................................... 23

SOLUCION DE PROBLEMAS ...................................................... 24

AYUDA O SERVlCIO TECNICO ................................................... 26

GARANTiA ..................................................................................... 27

RANGESAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety

messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others.

All safety messages will follow the safety alert symbol and either the word "DANGER" or "WARNING."

These words mean:

You can be killed or seriously injured if you don't immediately

follow instructions.

You can be killed or seriously injured if you don't follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

may result causing property damage, personal injury or death,

I WARNING: If the information in this manual is not followed exactly, a fire or explosion I

- Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this

or any other appliance.

m WHAT TO DO IF YOU SMELL GAS:

• Do not try to light any appliance.

• Do not touch any electrical switch.

• Do not use any phone in your building.

• Immediately call your gas supplier from a neighbor's phone. Follow the gas supplier's

instructions.

• If you cannot reach your gas supplier, call the fire department.

- Installation and service must be performed by a qualified installer, service agency or the gas supplier.

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and requires businesses to warn of

potential exposure to such substances. WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or other

reproductive harm. This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde, carbon

monoxide, toluene, and soot.

Therangewillnottipduringnormaluse.However,therangecantipifyouapplytoomuchforceorweighttotheopendoorwithoutthe anti-tipbracketfasteneddownproperly.

Tip Over Hazard

A child or adult can tip the range and be killed. Connect anti-tip bracket to rear range foot.

Reconnect the anti-tip bracket, if the range is moved. See the installation instructions for details.

Failure to follow these instructions can result in death or serious burns to children and adults.

Anti-Tip Bracket

Range Foot

Making sure the anti-tip bracket is installed:

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor.

• Slide range back so rear range foot is under anti-tip bracket.

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical shock,

injury to persons, or damage when using the range, follow basic precautions, including the following:

[] WARNING: TO REDUCE THE RISK OF TIPPING OF

THE RANGE, THE RANGE MUST BE SECURED BY

PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE

RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

[] WARNING: NEVER use this appliance as a space

heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

[] WARNING: NEVER cover any slots, holes or passages

in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks air flow through the oven and may cause carbon monoxide poisoning.

Aluminum foil linings may also trap heat, causing a fire hazard.

[] CAUTION: Do net store items of interest to children in

cabinets above a range or on the backguard of a range - children climbing on the range to reach items could be

seriously injured.

[] Proper Installation - The range, when installed, must be

electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical

Code, ANSl/NFPA 70. Be sure the range is properly installed and grounded by a qualified technician.

[] This range is equipped with a three-prong grounding plug

for your protection against shock hazard and should be plugged directly into a properly grounded receptacle. Do

not cut or remove the grounding prong from this plug.

[] Disconnect power before servicing. [] Injuries may result from the misuse of appliance doors or

drawers such as stepping, leaning, or sitting on the doors or drawers.

[] Maintenance - Keep range area clear and free from

combustible materials, gasoline, and other flammable

vapors and liquids.

[] Storage in or on the Range - Flammable materials should

not be stored in an oven or near surface units.

[] Top burner flame size should be adjusted so it does not

extend beyond the edge of the cooking utensil.

For self-cleaning ranges - [] Before Self-Cleaning the Oven - Remove broiler pan and

other utensils. Wipe off all excessive spillage before initiating the cleaning cycle.

SAVE THESE INSTRUCTIONS

PARTSAND FEATURES

This manual covers several different models. The range you have purchased may have some or all of the parts and features listed. The locations and appearances of the features shown here may not match those of your model.

Control Panel

B C D E F

A. Left rear burner control

B. Left front burner control

Range

C. Oven temperature control knob D. Right rear burner control

E. Right front burner control

F. Surface burner Iocator

A. Oven vent

B. Surface burners and grates

C.Anti-tip bracket

D. Model and serial number plate

(behind left side of broiler door)

E.Broiler door

E Control panel

G. Door gasket

COOKTOP USE

Fire Hazard

Do not let the burner flame extend beyond the edge of

the pan. Turn off all controls when not cooking.

Failure to follow these instructions can result in death

or fire.

Electric igniters automatically light the surface burners when control knobs are turned to LITE.

Before setting a control knob, place filled cookware on the grate. Do not operate a burner using empty cookware or without

cookware on the grate.

To Set Burner Temperature:

1. Push in and turn knob counterclockwise to LITE. All four surface burners will click, Only the burner with the

control knob turned to LITE will produce a flame.

2. Turn knob to anywhere between HI and LO, The clicking will stop. Use the following chart as a guide when setting heat levels.

SETTING RECOMMENDED USE

A.Burner cap B.Alignment pins C.Igniter

D.Burner base E.Gas tubeopening

IMPORTANT: Do not obstruct the flow of combustion and ventilation air around the burner grate edges.

Burner cap: Always keep the burner cap in place when using a surface burner. A clean burner cap will help avoid poor ignition and uneven flames. Always clean the burner cap after a spillover and routinely remove and clean the caps and bases according to the "General Cleaning" section.

Gas tube opening: Gas must flow freely throughout the gas tube opening for the burner to light properly. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the gas tube opening. Protect it from spillovers by always using the burner cap.

LITE • Light the burner. HI • Start food cooking.

• Bring liquid to a boil.

MED (Medium) • Hold a rapid boil.

• Quickly brown or sear food.

• Fry or saute foods.

• Cook soups, sauces and gravies.

• Stew or steam foods.

LO • Keep food warm.

• Simmer.

To Set Oven Temperature: Push in and turn oven control knob to desired temperature setting.

Power failure In case of prolonged power failure, the surface burners can be lit

manually. Hold a lit match near a burner and turn knob counterclockwise to LITE. After burner lights, turn knob to

setting.

_.-

A. 1-1Y2" (25-38 ram) B. Burner ports

Burner ports: Check burner flames occasionally for proper size and shape as shown above. A good flame is blue in color, not yellow. Keep this area free of soil and do not allow spills, food, cleaning agents or any other material to enter the burner ports.

To Clean: IMPORTANT: Before cleaning, make sure all controls are off and

the oven and cooktop are cool. Do not use oven cleaners, bleach or rust removers.

1. Remove the surface burner grates.

2. Remove burner cap from the burner base and clean according to "General Cleaning" section,

3. Clean the gas tube opening with a damp cloth.

Clean clogged burner ports with a straight pin as shown. Do not enlarge or distort the port. Do not use a wooden toothpick. If the burner needs to be adjusted, contact a trained repair specialist.

Replace the burner cap onto the burner base, making sure the alignment pins are properly aligned with the burner cap.

........... Z_,.....................................................B

IMPORTANT: Do not leave empty cookware on a hot surface cooking area, element or surface burner.

Ideal cookware should have a flat bottom, straight sides and a well-fitting lid, and the material should be of medium-to-heavy

thickness. Rough finishes may scratch the cooktop or grates. Aluminum and

copper may be used as a core or base in cookware. However, when used as a base they can leave permanent marks on the cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is transferred, which affects cooking results. A nonstick finish has the same characteristics as its base material. For example,

aluminum cookware with a nonstick finish will take on the properties of aluminum.

Cookware with nonstick surfaces should not be used under the broiler.

Use the following chart as a guide for cookware material characteristics.

COOKWARE CHARACTERISTICS

A.Incorrect B.Correct

Replace surface burner grates.

Turn on the burner. If the burner does not light, check cap alignment. Ifthe burner still does not light, do not service the

burner yourself. Contact a trained repair specialist.

When canning for long periods, alternate the use of surface burners between batches. This allows time for the most recently

used areas to cool.

• Center the canner on the grate.

• Do not place canner on 2 surface burners at the same time.

• For more information, contact your local agricultural department. Companies that manufacture home canning products can also offer assistance.

Aluminum • Heats quickly and evenly.

• Suitable for all types of cooking.

• Medium or heavy thickness is best for most cooking tasks.

Cast iron • Heats slowly and evenly.

• Good for browning and frying.

• Maintains heat for slow cooking.

Ceramic or • Follow manufacturer's instructions. Ceramic glass • Heats slowly, but unevenly.

• Ideal results on low to medium heat settings.

Copper • Heats very quickly and evenly. Earthenware • Follow manufacturer's instructions.

• Use on low heat settings.

Porcelain • See stainless steel or cast iron.

enamel-on-

steel or cast iron

Stainless steel • Heats quickly, but unevenly.

• A core or base of aluminum or copper on stainless steel provides even heating.

OVEN USE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well-

ventilated room.

The bakeware material affects cooking results. Follow manufacturer's recommendations and use the bakeware size

recommended in the recipe. Use the following chart as a guide.

BAKEWARE/ RECOMMENDATIONS RESULTS

IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil, liners or

cookware.

• On those models with bottom vents, do not block or cover the oven bottom vents.

• Do not cover entire rack with foil because air must be able to move freely for best cooking results.

• To catch spills, place foil on rack below dish. Make sure foil is at least 1/2"(1.3 cm) larger than the dish and that it is turned up at the edges.

IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or

bottom.

RACKS

• Position racks before turning on the oven.

• Do not move racks with bakeware on them.

• Make sure racks are level.

For best performance, cook on one rack. Place the rack so the top of food will be centered in the oven. To move a rack, pull it

out to the stop position, raise the front edge, then lift out.

FOOD RACK POSITION

Large roasts, turkeys, angel food, bundt 1 or 2 and tube cakes, quick breads, pies

Yeast breads, casseroles, meat and 2 poultry

Cookies, biscuits, muffins, cakes 2 or 3

Light colored • Use temperature and time

aluminum recommended in recipe.

• Light golden crusts

• Even browning

Dark aluminum and •

other bakeware with dark, dull and/or

nonstick finish •

• Brown, crisp • crusts

Insulated cookie

sheets or baking

pans

• Little or no bottom

browning

Stainless steel

• Light, golden crusts

• Uneven browning

Stoneware/Baking stone

• Crisp crusts

Ovenproof glassware, ceramic glass or ceramic

• Brown, crisp crusts

May need to reduce baking

temperatures 25°F (15°C).

Use suggested baking time. For pies, breads and casseroles,

use temperature recommended in recipe.

• Place rack in center of oven.

• Place in the bottom third of oven.

• May need to increase baking time.

• Follow manufacturer's instructions.

• May need to reduce baking temperatures 25°F (15°C).

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2" (5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF POSITION ON RACK PAN(S)

1 Center of rack. 2 Side by side or slightly staggered.

3 or 4 Opposite corners on each rack. Make sure

that no bakeware piece is directly over another.

A. Oven vent

The oven vent releases hot air and moisture from the oven, and should not be blocked or covered. Blocking or covering the oven

vent will cause poor air circulation, affecting cooking and cleaning results. Do not set plastics, paper or other items that

could melt or burn near the oven vent.

IMPORTANT:Donotplacefoodorcookwaredirectlyontheoven doorortheovenbottom.

Beforebakingandroasting,positiontheracksaccordingtothe "PositioningRacksandBakeware"section.Whenroasting,itis notnecessarytowaitfortheoventopreheatbeforeputtingfood in,unlessrecommendedintherecipe.

ToBakeorRoast:

1. Pushinandturntheovencontrolknobtothedesired temperaturesetting.

2. Placefoodinoven. Theovenburnerwillcycleonandofftokeeptheoven

temperatureatthesetting.

3. PushinandturnovencontrolknobtoOFFwhenfinished.

To Broil:

1. Open the broiler door and take out the broiler pan and grid.

2. Place food on the grid so grease can drain down into the lower part of the broiler pan.

3. Place the pan on the broiler rack and close the broiler door.

4. Push in and turn the oven control knob to broiler position. The temperature can be lowered at anytime during the broiling by turning the oven control knob to the desired temperature.

5. Push in and turn oven control knob to OFF position when finished.

BROILING CHART For best results, broiler pan should be rotated at the same time

the food is turned. Times are guidelines only and may need to be adjusted for individual foods and tastes.

COOK TIME

minutes

FOOD SIDE 1 SIDE 2

BROILER

The broiler is located below the oven door. The broiler pan and grid slide out for easy access. Always broil with the broiler and

oven doors closed.

• To avoid damage to the broiler, do not step on or apply weight to the broiler door while it is open.

• Do not preheat broiler before use. Completely close broiler door during broiling.

• Do not use broiler cavity for storage.

• Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help avert spatter and

smoke.

• For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier

cleaning.

• Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avert curling.

• Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very

thin cuts of fish, poultry or meat may not need to be turned.

• After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated

oven, making cleaning more difficult.

Chicken, bone-in pieces, 15-17 15-17 boneless breasts 11-13 11-13

Fish Fillets %-3/4" (1.25-1.8 cm) thick 7-8 3-4 Frankfurters 5-6 2-3

Ground meat patties 3/4"(1.8 cm) thick, well-done* 11-13 6-7

Ham slice, precooked 1/2"(1.25 cm)

thick 6-8 3-4

Lamb chops 1" (2.5 cm) thick 14-17 8-9 Pork chops 1" (2.5 cm) thick 19-21 9-10

Steak 1" (2.5 cm) thick, medium rare, 10-12 5-6 medium 12-14 6-7

well-done 16-17 8-9 *Place up to 12 patties, equally spaced, on broiler grid.

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