Whirlpool RE960PXY User Manual

A Note To You Important Safety

Instructions

3 Parts And Features Using Your Range Usin the

Self- 8

leaning Cycle 19

Caring For Your Range

If You Need Assistance

Or Service Warranty

1-800-253-1301

Call us with questions or comments.

SELF-CLEANING ELECTRIC RANGE WITH

CONTINUOUS-CLEANING UPPER OVEN

29 32

MODEL RE960PXY

A Note To You

Thank you for buying a Whirlpool 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 dangers as personal injury, burns, fire and electrical shock.

This symbol will help you avoid actions which could cause product damage (scratches, dents, etc.) and damage to your personal property.

Our Consumer Assistance Center number, I-800-253-1 301, 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 29. 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 persons, or damage when using the range, follow basic precautions, including the following:

General

oRead all instructions before

using the range.

@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

fb?b?~ &&I

@WARNING: To reduce the risk

of ti ping of the appliance, the

P app iance must be secured by a proper1 bracket. is installed properly, see “The anti-tip bracket” on page 18.

CAUTION: Do not store things children mi

range. Chil 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.

@Do not operate the range if it

is damaged or not working properly.

*Do not use the range for

warming or heatin the room.

Persons could be urned or

injured, or a fire could start.

supply and grounded.

installed anti-tip

o check if the bracket

ht want above the

% ren could be

shock, injury to

@Use the range only for its in-

t;;en;zluse as described in this

111h1111

ml!ib

*Do not 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 enou h to cause

burns. During an

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 may become hot enough to cause burns; such as, the oven vent opening, the surface

near the vent opening, the cooktop, the oven door and window.

*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.

B after use,

‘\

continued on next page

‘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 bulk cloth

60,’ irepotholder. It coul J

catch

‘Keep range vents unobstructed. ‘Do not 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 using the cooktop ‘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.

.Do not 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 i 8 niting of clothing or potholders.

orrect 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, 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 g;;;y sprllovers that may

@Turn pan handles inward, but

not over other surface units. This will help reduce the chance of burns, i flammable materia s, and spills

niting of

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 potholder contact hot heating element in oven.

@Use care when opening oven

door. Let hot air or steam escape before removing or replacing food.

Protective liners - Do not use aluminum foil to line oven bottoms. Improper installation of these liners may result in

risk of electrical shock or fire.

Grease

@Grease is flammable. Do not

allow grease to collect around cooktop or in vents. Wipe spillovers immediately.

*Do not use water on grease

fires. Never pick up a flaming pan. Smother flaming pan on

range by coverin with a wellfitted lid, cookie s eet or flat tray. Flaming grease outside of

an can be extin uished with

aking soda or, i 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 insulation and food decomposition. Significant exposure to these substances can cause cancer or reproductive harm. Exposure can be minimized by venting with a hood or open window and wiping out excess food spills pnor to self-cleaning.

@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 either oven.

@Before self-cleaning the lower

oven, remove broiler pan, broiler grid, oven racks and other utensils. Do not use your oven to clean miscellaneous

parts unless you are instructed

to&;eso In this Use and Care

@Do not soak removable heating

elements in water. The element will be damaged and shock or fire could result.

@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.

@Do not 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. location and appearance of all parts and features.

with chrome reflector

Model and serial number plate (under cooktop)

Anti-tip bracket Removable

Use

them to become familiar with the

y control panel

Oven

Manual oven

Self-cleaning

Broil element

(not shown)

Broiler pan

and insert

Bake element

Control panels

Surface unit control panel

Left rear

control knob 4

Left front

control knob 1

Surface heating indicator light

-control knot

I control knot

Right real

Right fron

Oven control panel

Upper oven temperature control -

Minute timer and clock -

Upper oven indicator light -

Lower oven temperature control -

Clean 1 indicator indicator light light

Lock

Upper oven

L selector

Automatic

MEALTIMER”

-clock

light

Lower oven

selector

Using Your Range

In This Section

Using the Positioning For best air circulation Setting Using the

Baking/roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Adjusting the oven temperature control . . . . . 13

surface units . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

racks and pans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Minute Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Page

10 11

Broiling Broiling Energy

Using the automatic MEALTIMER’” clock.. The The The

...........................................................

tips ....................................................

saving tips

oven vent.. ...............................................

storage drawer..

anti-tip bracket..

.........................................

......................................

Page

13 15 15

.16

17 18 16

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

Control knobs must be pushed in before turning them to a setting. They can be set anywhere between HI and OFF.

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 accidentally left ON.

Until you get used to the settings, use the following as a guide. For best results, start cooking at the high settings; then turn the control

knob down to continue cooking.

SElTING

Medium-high

RECOMMENDED USE

To star-l foods cooking.

9 To bring liquids to a boil.

To hold a rapid boil.

To fry chicken or pancakes.

For gravy, pudding and icing.

To cook large amounts of vegetables.

To keep food cooking after starting it on a higher setting.

To keep food warm until

ready to serve.

Cookware tips

There is no one brand of cooking utensil that is

best for all people. Knowing something about

pan materials and construction will help you

select the right cooking utensils for your needs.

For best results and greater energy efficiency, use only flat-bottomed utensils that make good contact with the surface units. To check the flatness of a utensil:

-Turn it over and check the bottom of the pan by placing a ruler across it.

-Rotate the ruler in all directions. There should be no gaps between the pan and the ruler.

NOTE: Woks, canners and teakettles with flat bottoms suitable for use on your cooktop are now available in most houseware stores or departments.

The pan should have straight sides and a tightfitting lid.

Choose medium to heavy gauge (thickness) pans that are fairly lightweight. Remember that a very heavy pan will be even heavier when filled with food.

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 a sturdy, heatresistant material and be securely attached to the pan.

Do not leave an empty utensil, or one which has boiled dry, on a hot surface unit. It can overheat and may damage the utensil or surface unit.

Do not use canners, woks and specialty utensils with rounded, warped, ridged or dented bottoms. These could cause severe overheating which damages the utensil and/or surface unit.

Product Damage Hazard

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 for long periods of time can 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.

Home canning information

To protect your range:

Use flat-bottomed canners/pans for best results.

For best results, use the largest surface unit. 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

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 WhirlpoolSM service company.

same time. Excessive heat build-up 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.

Positioning racks and pans

For baking/roasting with one rack, the rack should be placed so the top of the food will be centered in the oven. Always leave at least ll/z to 2 inches (4-5 cm) between the sides of the pan and the oven walls and other pans.

For proper cooking, follow these guidelines for specific foods:

Angel and bundt cakes, yeast breads, frozen

pies, large roasts and turkeys-place rack on lowest level.

Casseroles, muffins, most quick breads and meats-place rack on second or third level from bottom.

Cookies, biscuits, cakes and non-frozen piesplace rack on second or third 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.

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 may result in personal injury.

Personal Injury Hazard

For best air circulation

The 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.

Allow 1X-2 inches (4-5 cm) of space around each pan and between pans and oven walls.

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.

NOTE: “Oven peeking” may cause heat loss, longer cooking times and unsatisfactory baking or roasting results. Use a reliable kitchen timer to keep track of the cooking time.

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