Estate W10175655A User Manual
STANDARD CLEANING 20" ELECTRIC RANGE
Use & Care Guide
For questions about features, operation/performance, parts, accessories or service,
call: 1-800-253-1301 or visit our brand websites at ...
www.estateappliances.com
ESTUFA ELÉCTRICA DE 20" DE LIMPIEZA ESTÁNDAR
Manual de uso y cuidado
Para consultas respecto a características, funcionamiento, rendimiento, piezas, accesorios o servicio
Table of Contents/Índice ............................................................2
técnico llame al: 1-800-253-1301 o visite nuestro sitio de internet en:
www.estateappliances.com
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.
W10175655A
TABLE OF CONTENTS
ÍNDICE
RANGE SAFETY .............................................................................3
The Anti-Tip Bracket ....................................................................3
COOKTOP USE ..............................................................................5
Cooktop Controls.........................................................................5
Coil Elements and Burner Bowls .................................................5
Home Canning .............................................................................6
Cookware .....................................................................................6
OVEN USE.......................................................................................6
Oven Temperature Control ..........................................................6
Aluminum Foil...............................................................................6
Positioning Racks and Bakeware ................................................7
Bakeware......................................................................................7
Meat Thermometer.......................................................................7
Oven Vent..................................................................................... 8
Baking and Roasting....................................................................8
Broiling.......................................................................................... 8
RANGE CARE .................................................................................9
General Cleaning..........................................................................9
Oven Door ..................................................................................10
TROUBLESHOOTING ..................................................................10
ASSISTANCE OR SERVICE.........................................................11
WARRANTY ..................................................................................12
SEGURIDAD DE LA ESTUFA.......................................................13
El soporte antivuelco..................................................................13
USO DE LA SUPERFICIE DE COCCIÓN....................................15
Controles de la superficie de cocción .......................................16
Elementos de los serpentines y tazones para quemadores .....16
Envasado casero........................................................................16
Utensilios de cocina ...................................................................17
USO DEL HORNO.........................................................................17
Control de temperatura del horno..............................................17
Papel de aluminio.......................................................................17
Posición de las parrillas y los utensilios para hornear...............17
Utensilios para hornear ..............................................................18
Termómetro para carnes............................................................18
Ducto de escape del horno........................................................18
Cómo hornear y asar..................................................................18
Cómo asar ..................................................................................19
CUIDADO DE LA ESTUFA ...........................................................20
Limpieza general ........................................................................20
Puerta del horno.........................................................................21
SOLUCIÓN DE PROBLEMAS......................................................22
AYUDA O SERVICIO TÉCNICO...................................................23
GARANTÍA.....................................................................................23
2
RANGE SAFETY
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
DANGER
WARNING
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.
The Anti-Tip Bracket
The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the
anti-tip bracket fastened down properly.
follow instructions.
can be killed or seriously injured if you don't
You
instructions.
follow
WARNING
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
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, and toluene.
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.
3
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.
■ CAUTION: Do not 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 – Be sure the range is properly installed
and grounded by a qualified technician.
■ Never Use the Range for Warming or Heating the Room.
■ Do Not Leave Children Alone – Children should not be left
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.
■ Wear Proper Apparel – Loose-fitting or hanging garments
should never be worn while using the range.
■ User Servicing – Do not repair or replace any part of the
range unless specifically recommended in the manual. All
other servicing should be referred to a qualified technician.
■ Storage in or on the Range – Flammable materials should
not be stored in an oven or near surface units.
■ Do Not Use Water on Grease Fires – Smother fire or flame
or use dry chemical or foam-type extinguisher.
■ Use Only Dry Potholders – Moist or damp potholders on
hot surfaces may result in burns from steam. Do not let
potholder touch hot heating elements. Do not use a towel
or other bulky cloth.
■ DO NOT TOUCH SURFACE UNITS OR AREAS NEAR
UNITS – Surface units may be hot even though they are
dark in color. Areas near surface units may become hot
enough to cause burns. During and after use, do not touch,
or let clothing or other flammable materials contact surface
units or areas near units until they have had sufficient time
to cool. Among those areas are the cooktop and surfaces
facing the cooktop.
■ Use Proper Pan Size – The range is equipped with one or
more surface units of different size. Select utensils having
flat bottoms large enough to cover the surface unit heating
element. The use of undersized utensils will expose a
portion of the heating element to direct contact and may
result in ignition of clothing. Proper relationship of utensil to
burner will also improve efficiency.
■ Never Leave Surface Units Unattended at High Heat
Settings – Boilover causes smoking and greasy spillovers
that may ignite.
■ Make Sure Reflector Pans or Drip Bowls Are in Place –
Absence of these pans or bowls during cooking may
subject wiring or components underneath to damage.
■ Protective Liners – Do not use aluminum foil to line surface
unit drip bowls or oven bottoms, except as suggested in
the manual. Improper installation of these liners may result
in a risk of electric shock, or fire.
■ Glazed Cooking Utensils – Only certain types of glass,
glass/ceramic, ceramic, earthenware, or other glazed
utensils are suitable for range-top service without breaking
due to the sudden change in temperature.
■ Utensil Handles Should Be Turned Inward and Not Extend
Over Adjacent Surface Units – To reduce the risk of burns,
ignition of flammable materials, and spillage due to
unintentional contact with the utensil, the handle of a
utensil should be positioned so that it is turned inward, and
does not extend over adjacent surface units.
■ Do Not Soak Removable Heating Elements – Heating
elements should never be immersed in water.
■ Do Not Cook on Broken Cooktop – If cooktop should
break, cleaning solutions and spillovers may penetrate the
broken cooktop and create a risk of electric shock. Contact
a qualified technician immediately.
■ Clean Cooktop With Caution – If a wet sponge or cloth is
used to wipe spills on a hot cooking area, be careful to
avoid steam burn. Some cleaners can produce noxious
fumes if applied to a hot surface.
■ Use Care When Opening Door – Let hot air or steam
escape before removing or replacing food.
■ Do Not Heat Unopened Food Containers – Build-up of
pressure may cause container to burst and result in injury.
■ Keep Oven Vent Ducts Unobstructed.
■ Placement of Oven Racks – Always place oven racks in
desired location while oven is cool. If rack must be moved
while oven is hot, do not let potholder contact hot heating
element in oven.
■ DO NOT TOUCH HEATING ELEMENTS OR INTERIOR
SURFACES OF OVEN – Heating elements may be hot even
though they are dark in color. 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 heating elements or interior surfaces of oven until
they have had sufficient time to cool. Other surfaces of the
appliance may become hot enough to cause burns – among
these surfaces are oven vent openings and surfaces near
these openings, oven doors, and windows of oven doors.
For self-cleaning ranges –
■ Do Not Clean Door Gasket – The door gasket is essential
for a good seal. Care should be taken not to rub, damage,
or move the gasket.
■ Do Not 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.
■ Clean Only Parts Listed in Manual.
■ Before Self-Cleaning the Oven – Remove broiler pan and
other utensils.
For units with ventilating hood –
■ Clean Ventilating Hoods Frequently – Grease should not
be allowed to accumulate on hood or filter.
■ When flambeing foods under the hood, turn the fan on.
SAVE THESE INSTRUCTIONS
4
COOKTOP USE
This manual covers several different models. The range you have purchased may have some or all of the items listed. The locations and
appearances of the features shown here may not match those of your model.
AB C D E
A. Surface heating indicator light
B. Surface area locator
C. Left front control knob
D. Left rear control knob
E. Right rear control knob
F. Right front control knob
Cooktop Controls
WARNING
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
The control knobs can be set to anywhere between HIGH and
LOW. Push in and turn to setting. On some models, the surface
cooking area locator shows which element is turned on. Use the
following chart as a guide when setting heat levels.
F
G. Oven temperature control knob
H. Oven heating indicator light
GH
Coil Elements and Burner Bowls
Coil elements should be level for optimal cooking results. Burner
bowls, when clean, reflect heat back to the cookware. They also
help catch spills.
Cookware should not extend more than ½" (1.3 cm) over the coil
element. If cookware is uneven or too large, it can produce
excess heat, causing the burner bowl to change color. For more
information, see the “General Cleaning” section.
NOTE: Before removing or replacing coil elements and burner
bowls, make sure they are cool and the control knobs are in the
Off position.
To R emo ve :
1. Push in the edge of coil element toward the receptacle. Then
lift it enough to clear the burner bowl.
SETTING RECOMMENDED USE
HIGH ■ Start food cooking.
■ Bring liquid to a boil.
Medium High
Between MED
and HIGH
MED (Medium)
Medium Low
Between MED
and LOW
LOW
■ Hold a rapid boil.
■ Quickly brown or sear food.
■ Maintain a slow boil.
■ Fry or sauté foods.
■ Cook soups, sauces and gravies.
■ Stew or steam food.
■ Simmer.
■ Keep food warm.
■ Melt chocolate or butter.
2. Pull the coil element straight away from the receptacle.
3. Lift out the burner bowl.
5
To Replace:
1. Line up openings in the burner bowl with the coil element
receptacle.
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.
2. Holding the coil element as level as possible, slowly push the
coil element terminal into the receptacle.
3. When the terminal is pushed into the receptacle as far as it
will go, push down the edge of the coil element opposite the
receptacle.
Home Canning
When canning for long periods, alternate the use of elements
between batches. This allows time for the most recently used
areas to cool.
■ Center the canner on the element. Canners should not extend
more than ½" (1.3 cm) beyond the element.
■ Do not place canner on 2 elements at the same time.
■ For more information, contact your local agricultural
department. Companies that manufacture home canning
products can also offer assistance.
Cookware
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 CHARACTERISTICS
Aluminum
■ Heats quickly and evenly.
■ Suitable for all types of cooking.
■ Medium or heavy thickness is best for
most cooking tasks.
Cast iron
Ceramic or
Ceramic glass
■ Heats slowly and evenly.
■ Good for browning and frying.
■ Maintains heat for slow cooking.
■ Follow manufacturer’s instructions.
■ Heats slowly, but unevenly.
■ Ideal results on low to medium heat
settings.
Copper
Earthenware
Porcelain
■ Heats very quickly and evenly.
■ Follow manufacturer’s instructions.
■ Use on low heat settings.
■ See stainless steel or cast iron.
enamel-onsteel 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 wellventilated room.
Oven Temperature Control
IMPORTANT: Do not use a thermometer to measure oven
temperature because opening the oven door and element or
burner cycling may give incorrect readings.
The oven provides accurate temperatures; however, it may cook
faster or slower than your previous oven.
To S et Oven Tem per at ure:
Push in and turn oven control knob to desired temperature
setting.
6
Aluminum Foil
IMPORTANT: To avoid permanent damage to the oven bottom
finish, do not line the oven bottom with any type of foil, liners or
cookware.
■ For best cooking results, do not cover entire rack with foil
because air must be able to move freely.
■ To catch spills, place foil on rack below dish. Make sure foil is
at least ½" (1.3 cm) larger than the dish and that it is turned
up at the edges.
Positioning Racks and Bakeware
IMPORTANT: To avoid permanent damage to the porcelain
finish, do not place food or bakeware directly on the oven door or
bottom.
Bakeware
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.
RACKS
■ Position racks before turning on the oven.
■ Do not move racks with bakeware on them.
■ Make sure racks are level.
To move a rack, pull it out to the stop position, raise the front
edge, then lift out. Use the following illustration and chart as a
guide.
5
4
3
2
1
FOOD RACK POSITION(S)
Large roasts, turkeys, angel food,
1 or 2
bundt cakes, quick breads, pies
Yeast breads, casseroles, meat and
2
poultry
Cookies, biscuits, muffins, cakes 2 or 3
BAKEWARE
Hot air must be able to circulate around food to cook evenly, so
allow 2" (5 cm) of space around bakeware and oven walls. Use
the following chart as a guide.
NUMBER OF
PAN(S)
1 Center of rack.
2 Side by side or slightly staggered.
POSITION ON RACK
BAKEWARE/
RESULTS
Light colored
aluminum
■ 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
RECOMMENDATIONS
■ Use temperature and time
recommended in recipe.
■ May need to reduce baking
temperatures slightly.
■ 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.
■ May need to increase baking time.
■ Follow manufacturer’s instructions.
■ May need to reduce baking
temperatures slightly.
3 or 4 Opposite corners on each rack. Make sure
that no bakeware piece is directly over
another.
Meat Thermometer
On models without a temperature probe, use a meat
thermometer to determine whether meat, poultry and fish, are
cooked to the desired degree of doneness. The internal
temperature, not appearance, should be used to determine
doneness. A meat thermometer is not supplied with this
appliance.
■ Insert the thermometer into the center of the thickest portion
of the meat or inner thigh and breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.
■ After reading the thermometer once, push it into the meat
½" (1.3 cm) more and read again. If the temperature drops,
cook the meat or poultry longer.
■ Check all meat, poultry and fish in 2 or 3 different places.
7
Oven Vent
A
A. Oven vent
Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Blocking or covering 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.
Baking and Roasting
Before baking and roasting, position the racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven to preheat before putting food
in, unless recommended in the recipe.
To Bake or Roast:
1. Push in and turn the oven control knob to the desired
temperature setting. The OVEN light will turn on and remain
on until the oven reaches the set temperature.
2. Place food in oven. The bake element will turn on and off to
maintain cooking temperature. The OVEN light will turn on
and off with the element.
3. Turn oven control knob to OFF when finished.
Broiling
Broiling uses direct radiant heat to cook food. Changing the
temperature when broiling allows more precise control. The lower
the temperature, the slower the cooking. Thicker cuts and
unevenly shaped pieces of meat, fish and poultry may cook
better at lower broiling temperatures.
■ For best results, use the broiler pan and grid provided. They
are designed to drain juices and help avoid 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 avoid 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.
To Broil:
1. Push in and turn oven control knob to BROIL.
2. After broiling, turn the oven control knob to OFF.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.
RACK
FOOD
Steak
1" (2.5 cm) thick
medium rare
medium
well-done
Ground meat patties*
³₄" (2 cm) thick
well-done 4 13-14 7-8
Pork chops
1" (2.5 cm) thick 4 20-22 10-11
Ham slice, precooked
¹₂" (1.25 cm) thick 4 8-10 4-5
Frankfurters 45-73-4
Lamb chops
1" (2.5 cm) thick 4 14-17 8-9
Chicken
bone-in pieces
boneless breasts
Fish Fillets
¹₄-¹₂" (0.6-1.25 cm) thick
Fish Steaks
³₄-1" (2-2.5 cm) thick
*Place up to 12 patties, equally spaced, on broiler grid.
POSITION
4
4
4
3
4
4
4
COOK TIME
(in minutes)
Side 1 Side 2
14-15
15-16
18-19
17-20
11-16
8-10
16-18
7-8
8-9
9-10
17-20
11-16
4-5
8-9
8
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