RS610PXGV2
Whirlpool RS610PXGV2, RS610PXGV3, RS610PXGV7, RS610PXGW0, RS610PXGW1 Owner’s Manual
...
Whi#l ol
A Note to You .................. 2
Range Safety ................... 3
Parts and Features ......... 6
Using Your Range ........... 8
Using the
Self°Cleaning Cycle ...... 38
Caring for
Your Range .................... 44
Troubleshooting ............ 52
Requesting
Assistance
or Service ...................... 54
Index .............................. 55
Warranty ........................ 56
Call our Consumer Assistance Center
with questions or comments.
MODELS RS610PXG RS675PXG RS696PXG
3191537
www.whirlpool.com
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The Whirlpool Brand is committed to designing quality products that consistently perform for
you to make your life easier. To ensure that you enjoy years of trouble-free operation, we
developed this Use and Care Guide. It is full of valuable information about how to operate
and maintain your appliance properly and safely. Please read it carefully.
Also, please complete and mail the Product Registration Card provided with your appli-
ance. The card helps us notify you about any new information on your appliance.
Whenever you call to request service for
your appliance, you need to know your
complete model number and serial number.
You can find this information on the model
and serial number label/plate (see diagram
in the "Parts and Features" section).
Please also record the purchase date of
your appliance and your dealer's name,
address, and telephone number.
Model Number
SeNai Number
Purchase Date
Dealer Name
Dealer Address
Dealer Phone
Keep this book and the sales slip together in a safe place for future reference.
It is important for you to save your sales receipt showing the date of pur-
chase. Proof of purchase will assure you of in-warranty service.
Our Consumer Assistance Center 1-800-253-1301
number is toll free.
To find detailed product information, the location of the nearest WhiripooI dealer or authorized
servicer, to purchase an accessory item, or register your appliance online,
please visit our Web site at
www.whiHpool.com
The range wit not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the mounting screws properly secured.
Mounting
screw
Tip Over Hazard
A child or adult can tip the range and be killed.
Securely attach mounting screws to cabinet.
Reattach mounting screws if the range is moved.
See installation instructions for details.
Failure to follow these instructions can result in death or serious
burns to children and adults.
Making sure the mounting screws are installed:
• Remove side trim from both sides of the range.
• Look for screws securely attached to cabinet.
• Replace side trim.
Range Safety
_'©_,_ _i_ ¸ _:_ _@ _ _ _!_ _S _!_ _,©_
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 hazards that can kill or hurt you and others.
All safety messages will be preceded by the safety alert symbol and the
word "DANGER" or "WARNING." These words mean:
You will be killed or seriously injured
if you don't follow instructions.
You can be killed or seriously injured
if you don't follow instructions.
All safety messages will identify the hazard, tell you how to reduce the chance of
injury, and tell you what can happen if the instructions are not followed.
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 REDUCETHE
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, OPEN
THE OVEN DOOR, REMOVE A
SCREW AT THE BOTTOM OF EACH
SIDE TRIM, REMOVE THE SIDE
TRIMS, AND VERIFY THAT THE ANTI-
TIP DEVICES ARE ENGAGED TO
CABINETS WITH TWO SCREWS
THROUGH THE MOUNTING HOLES
IN THE MOUNTING RAIL OF THE
OVEN.
• 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 quali-
fied technician.
• Storage in or on the Range - Flammable
materials should not be stored in an
oven or near surface units.
- SAVE THESE INSTRUCTIONS -
continued on next page
3
IMPORTANT SAFETY INSTRUCTIONS
• 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 cook-
top 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
tem peratu re.
• 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 adja-
cent 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.
- SAVE THESE INSTRUCTIONS -
IMPORTANT SAFETY INSTRUCTIONS
• 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.
• 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 flaming foods under the hood, turn
the fan off. The fan, if operating, may
spread the flame.
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.
- SAVE THESE INSTRUCTIONS -
Parts and Features
(Models RS610PXG and RS675PXG)
Oven vent ....
(p. 37)
Plug-in coil element with
one-piece chrome reflector bowl
(pp. 48, 49)
Cooktop control
panel
(pp. 6, 8)
Broil control
(not shown) panel
(p. 23) ............ (p. 14)
Bake element
(p. 20)
Model and serial
number plate
(on mounting rail)
°°_'. ......................control knob
8F_
|
'_"_' '' ..... \ Surface
. ., cooking area
_i: marker
_,, ...........Right rear
control knob
NOTE: Oven cooling fan remains on when
oven is off until cavity temperature cools
down.
_t .................................Left front
_'_i "......... I control knob
_,. !Right front
_,._:/ control knob
'_"_'" / Power on
_ .........................._ ............................................indicator
light
(Model RS696PXG)
Oven vent .......
(p. 37) ..............
Broil
(not shown)
(p. 23)
CLEANTOP _°ceramic glass cooktop
(pp. 9, 47) ......
Surface cooking
...........area
(p. g)
Cooktop control
panel
(pp. 7, 8)
Oven Control
Panel
(p. 14)
Bake
element
(p. 20)
Model and serial
number plate
(on mounting rail)
NOTE: Oven cooling fan remains on when
oven is off until cavity temperature cools
down.
Left rear
control knob
/_.i _, Right rear
@ ,-._ ....................................control knob
," _'/P,,_,," Left front
(_-_,,_ ...................................................................control knob
"\°'_ '"/ Right front
/j',_, \ control knob
," / Surface
..............................................cooking area
marker
-- .................................................................................................................................Hot surface
J
indicator light
Using Your Rang
Push in control knobs before turning
them to a setting. You can set them
anywhere between HI and OFF.
Surface cooking area
markers
The solid dot in the surface cooking area
marker shows which surface cooking area
is turned on by that knob.
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oo
(Models RS610PXG
and RS675PXG)
(Model RS696PXG)
Power on indicator light
(Models RS610PXG and RS675PXG)
The Power On Indicator Light on the
cooktop surface will glow when any of the
surface cooking areas are turned on.
®
% J
(Models RS610PXG and RS675PXG)
Hot surface indicator light
(Model RS696PXG)
The Hot Surface Indicator Light on the
cooktop surface will glow when any of the
surface cooking areas are turned on. The
indicator light will continue to glow as long
as a surface cooking area is too hot to
touch, even after all control knobs are
turned off.
HOT )
SURFACE
(Model RS696PXG)
!iii ! !
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.
RECOMMENDED USESETTING
HI
MED-HI or 6-8
MED or 5
• To start food cooking.
• To bring liquid to a boil.
• To hold a rapid boil.
• To quickly brown or sear meat.
• To maintain a slow boil.
• To fry poultry or meat.
iiiii
• To make pudding, sauce, or gravy.
MED-LO or 2-4 • To stew or steam food.
• To simmer food.
LO • To keep food warm. Set the heat higher or lower within the
LO (or 1) band to keep food at the temperature you want.
• To maintain liquid just below simmer.
Using the ceramic glass
cooktop (Model RS696PXG)
Cooking on the ceramic glass cooktop is
similar to cooking on coil elements. There are,
however, a few differences:
• The surface cooking area will glow red
when the element is turned on. You will see
the element cycling on and off - even on the
HI setting - to help the area stay at the tem-
perature setting you chose.
• Do not cook foods directly on the cooktop.
• Do not cook popcorn that comes in
prepackaged aluminum containers on the
cooktop. The container could leave
aluminum marks on the cooktop that
cannot be removed completely.
• Make sure the bottoms of pots and pans
are clean and dry before using them. Food
and water particles left on the bottoms can
leave deposits on the cooktop when itis
heated.
• Lift pots and pans onto and off of the
cooktop. Sliding pots and pans on the
cooktop could leave marks that are difficult
to remove or could leave permanent marks.
• Dropping a heavy or hard object on the
cooktop could crack it. Be careful when
using heavy skillets and large pots. Do not
store jars or cans above the cooktop.
• Do not use the cooktop as a cutting board.
• Do not allow anything that could melt, such
as plastic, to come in contact with the
cooktop while it is hot.
• Sugary spills and soils can cause pitting.
See "Cleaning the ceramic glass cooktop" in
the "Caring for Your Range" section for more
information.
• Wiping off the cooktop before and after
each use will help keep the surface free from
stains and give you the most even heating.
See "Cleaning the ceramic glass cooktop" in
the "Caring for Your Range" section for care
and cleaning suggestions.
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Home canning information
Center over ............. Pan
surface cooking
Surface
..............................cooking area
• Use flat-bottomed canners on all types
of cooktops, especially ceramic glass.
Canners with rippled or ridged bottoms do
not allow good contact with the surface.
• Center the canner over the largest
surface cooking area. Do not extend more
than one inch outside the surface cooking
area. Large diameter canners/pans, if not
centered correctly, trap heat and can
cause damage to the cooktop.
• Do not place your canner on two surface
cooking areas at the same time.
• The type of material the canner is made
of determines the length of heating time.
Refer to the "Characteristics of cookware
materials" chart later in this section for
more information.
• When canning for long periods of time,
allow elements and the surrounding
surfaces to cool down.
• Alternate use of the surface cooking
areas between batches or prepare small
batches at a time.
• Start with hot water, cover with a lid,
and bring to a boil; then reduce heat to
maintain a boil or required pressure levels
in a pressure canner.
• On coil element models, keep your
reflector bowls clean so that they will always
reflect heat well.
For up-to-date information on canning,
contact your local U.S. Government
Agricultural Department Extension Office
or companies who manufacture home
canning products.
Optional canning kit
(Coil element models)
Most water-bath or pressure canners have
large diameters. If you do canning with them
at high heat settings for long periods of
time, you can shorten the life of regular coil
elements. This can also damage 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 dealer or authorized service
company.
10
!iii ! !
iiiii / ii ,
The pan material affects how fast heat transfers from the surface cooking area through the pan
material and how evenly heat spreads over the pan bottom. Choose pans that provide the
best cooking results.
Aluminum • Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron • Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or • Heats slowly and unevenly.
ceramic glass • Use on low to medium settings.
• Follow manufacturer's instructions.
Copper • Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
Earthenware • Can be used for cooktop cooking if recommended by the
manufacturer.
• Use on low settings.
Porcelain enamel-on-steel • See cast iron and stainless steel.
or enamel-on-cast iron
Stainless steel • Heats quickly but unevenly.
• A core or base ofaluminum or copper on the cookware
provides even heating.
• Can be coated with porcelain enamel.
iiii iii::w iiiiiii:!!iii
• Select a pan that is about the same size
as the surface cooking area. Cookware
should not extend more than 1 inch
(2.5 cm) outside the area.
• For best results and greater energy
efficiency, use only fiat-bottomed
cookware that makes good contact with
the surface cooking area. Cookware with
rounded, warped, ribbed (such as some
porcelain enamelware), or dented bottoms
could cause uneven heating and poor
cooking results.
• Cookware designed with slightly indented
bottoms or small expansion channels can
be used.
• Cookware with non-stick finish has
heating characteristics of the base material.
• Check for rough spots on the bottom of
metal or glass cookware which will scratch
the ceramic glass surface.
• Use flat bottom cookware for best heat
conduction from the surface cooking area
to the cookware. Determine flatness with
the ruler test. Place the edge of a ruler
across the bottom of the cookware. Hold it
up to the light. No light should be visible
under the ruler. Rotate the ruler in all
directions and look for any light.
• Do not leave empty cookware, or
cookware that has boiled dry, on a hot
surface cooking area. The cookware
could overheat, causing damage to the
cookware or the surface cooking area.
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Positioning racks and pans
Place the oven racks where you need them
before turning on the oven.
• To move a rack, pull it out to the stop
position, raise the front edge and lift it out.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to protect
your hands if rack(s) must be moved while
the oven is hot.
• For best performance, cook on one rack.
Place the rack so the top of the food will
be centered in the oven.
• When cooking with two racks, arrange the
racks on the 2nd
and 4th rack
guides. Two
sheets of
cookies may be
baked if sheets
are switched at
approximately
three quarters of
the total bake
time. Increase baking time, if necessary.
• For best results allow 2 inches of space
around each pan and between pans and
oven walls. 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.
Where to place pans:
i...........................................................................................................................................................................................................................................................................................................................
1 pan In center of the
oven rack.
...................................................................................................................side by Side or..........................................
slightly staggered.
pans................................................................................in opposite corners
on each oven rack.
Stagger pans so no
pan is directly over
another.
Rack placement for specific
foods:
FOOD RACK POSITION
Frozen pies, large 1st or 2nd rack
roasts, turkeys, guide from bottom
angel food cakes
Bundt cakes, most 2nd rack guide
quick breads, from bottom
yeast breads,
casseroles, meats
Cookies, biscuits, 2nd or 3rd rack
muffins, cakes, guide from bottom
nonfrozen pies
NOTE: For information on where to place
your rack when broiling, see "Broiling guide-
lines" later in this section.
12
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Baking performance is affected by the type of bakeware used. Use the bakeware size
recommended in the recipe.
BAKEWARE TYPE BEST USED FOR GUIDELINES
Light colored aluminum • Light golden crusts • Use temperature and time
• Even browning recommended in recipe.
• Brown, crisp crusts
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• May reduce baking temperature 25°F.
• Use suggested baking time.
• Use temperature and time
recommended in recipe for pies,
breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware, • Brown, crisp crusts • May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets • Little or no bottom • Place in the bottom third of oven.
or baking pans browning • May need to increase baking time.
Stainless steel •Light, golden crusts • May need to increase baking time.
• Uneven browning
Stoneware • Crisp crusts • Follow manufacturer's instructions.
NOTE: Do not line the oven bottom with foil
or other liners. It
could affect the
oven surface as
well as the quality
of your baking.
• Do not cover
the entire rack
with aluminum
foil. It will reduce
air circulation and
give you poor cooking results.
® Use aluminum foil to catch spillovers from
pies or casseroles by placing foil on the
oven rack below. Foil should be turned
up at edges and be at least 1 inch larger
than dish.
® Place tent-shaped foil loosely over meat
or poultry to slow down surface browning
for long term roasting. Remove foil for the
last 30 minutes.
® Use narrow strips of foil to shield piecrust
edges if browning too quickly.
13
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Electronic
display
Oven setting pads Temperature Electronic Hour Minute
(Bake- pp. 19, 21,26; pad MEALTIMER TM pad pad
CustomBroil- pp. 23, 24; (pp. 19, 21, control pads (pp. 16, (pp. 16,
AutoClean- Models 24, 27) (pp. 26-37) 17) 17)
RS675PXGand
RS696PXG- pp. 39, 40)
Timer set
and off Clock pad
pads (p. 16)
(pp. 17, 18) /
Manual
_ _" _[L_J_L_..............................................pad
_i-_ I (p. 51)
o l
Start/ Off/cancel
enter pad
pad (p. 15)
(p. 15)
Display/clock
• When you first plug in the oven, eve_-
thing on the display will light up for a few
seconds, then a time of day and "PF" will
appear on the temperature display, tf after
you set the clock (see "Setting the clock"),
"PF" again appears on the display, your
electricity was off for a while. Reset the
clock.
• The clock displays the time of day,
except when the oven is preheating,
cleaning, timed baking, and when the
display is disabled (see "Disabling the
clock display" in the "Setting the clock"
section).
• When you are using the oven or Minute
Timer, the display will show times,
temperature settings, and what command
pads have been pressed.
• When showing the time of day, the
display will show the hour and minutes.
• When you are using the Minute Timer,
the display will show hours, minutes, and
seconds in the following sequence:
-For settings from 1-59 minutes, the
display will count down each second
(minutes and seconds displayed).
-For settings 1 hour or over, the display
will count down each minute (hours and
minutes displayed).
• When you are using Cook Time and/or
B Stop Time, the display will
show cooking time count-
ing down.
-For settings from 1-59 minutes, the
display will count down each second
(minutes and seconds displayed).
-For settings 1 hour or over, the display
will count down each minute (hours and
minutes displayed).
14
!iii ! !
Command pads
The command pads tell the oven what to
do and in what order. Some command pads
have an Indicator Light. The Indicator Light
comes on when you press the command
pad. The ON Indicator Light comes on
when you press START/ENTER for an oven
function.
Using the control lock
The control lock prevents unwanted use of
the oven by disabling most of the control
panel command pads (except CLOCK and
TIMER SET/OFF).
NOTES:
• Control lock is only available when oven
is not in use or control has not been set.
• Set control lock when cleaning the control
panel to prevent oven from accidentally
turning on.
To lock or deactivate the control panel:
Press and hold START/ENTER for 5
seconds. A sin_e tone will sound
and "Loc" and _ will appear on the
temperature display. When the
control is locked, "START?" will
appear on the display if you press any
command pad.
To unlock the control panel:
Press and hold START/ENTER for 5
seconds. A single tone will sound
and "Loc" and t_will disappear from
the temperature display.
After programming a function, you must
press START/ENTER to start the
function. If you do not press
START/ENTER within 5 seconds
of programming, "START?" will
show on the display as a reminder. The
control will return to time of day mode after
5 minutes if START/ENTER is not pressed.
15
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1. Press CLOCK.
(last time of day remembered)
2. Set time.
Press the "up" (A) or "down" (V) pad(s)
until the correct time shows on the dis=
play.
HR MIN
_7 _7
(example for 5:30)
3. Start clock.
Disabling the clock display:
If you do not want the clock time displayed,
press and hold CLOCK for 5 seconds. To
display the clock time again, press and hold
CLOCK for 5 seconds. You should not have
to reset the time.
16
!iii ! !
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. It can be
set in hours and minutes up to 12 hours
59 minutes. The Minute Timer will display
minutes and seconds for settings under
1 hour. You will hear four 1-second tones
when the set time is up unless reminder
tones are disabled (see "Disabling the timer
reminder tones.")
1. Press TIMER SET.
2. Set time.
until the correct time shows on the display. _ i'_
v v
Press the "up" (A) or "down" (V) pad(s)
(example for 10 minutes)
3. Start Minute Timer.
The Minute Timer will begin counting I'_
down immediately after the timer is
started.
When the time is up:
You will hear four 1-second tones, then
four 1-second reminder tones every
minute until you press TIMER OFE
(display counts down)
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