Whirlpool TGP305RV1 User Manual
STANDARD
CLEANING GAS
RANGE
Use & Care Guide
For questions about features, operation/performance
parts, accessories or service, call:
or visit our website at...
www.estateappliances.com
1-800-253-1301
.
ESTUFA DE GAS DE
LIMPIEZA ESTÁNDAR
Guía de uso y cuidado
Para consultas respecto a caraterísticas, funcionamiento, rendimiento,
piezas, accesorios o servicio técnico, llame al:
o visite nuestro sitio web en:
www.estateappliances.com
Table of Contents/Índice.............................2
1-800-253-1301
98017490
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.
TABLE OF CONTENTS
ÍNDICE
RANGE SAFETY .............................................................................3
The Anti-Tip Bracket ....................................................................3
PARTS AND FEATURES................................................................5
COOKTOP USE ..............................................................................6
Cooktop/Oven Temperature Controls .........................................6
Pilot Lights....................................................................................6
Surface Burners ...........................................................................7
Home Canning .............................................................................7
Cookware .....................................................................................7
OVEN USE.......................................................................................8
Electronic Clock/Timer................................................................. 8
Display..........................................................................................8
Clock ............................................................................................8
Timer.............................................................................................8
Aluminum Foil...............................................................................8
Positioning Racks and Bakeware ................................................8
Bakeware......................................................................................9
Oven Vent.....................................................................................9
Baking and Roasting.................................................................... 9
Broiling.......................................................................................... 9
RANGE CARE ...............................................................................10
Removing the Oven Bottom ......................................................10
General Cleaning........................................................................10
Oven Light ..................................................................................11
Oven Door ..................................................................................11
TROUBLESHOOTING ..................................................................12
ASSISTANCE OR SERVICE.........................................................13
WARRANTY ..................................................................................14
SEGURIDAD DE LA ESTUFA.......................................................15
El soporte antivuelco..................................................................16
PIEZAS Y CARACTERÍSTICAS ...................................................17
USO DE LA SUPERFICIE DE COCCIÓN....................................18
Controles de temperatura de la superficie
de cocción y del horno...............................................................18
Luces pilotos .............................................................................18
Quemadores exteriores..............................................................19
Enlatado casero..........................................................................19
Utensilios de cocina ...................................................................20
USO DEL HORNO.........................................................................20
El reloj/temporizador electrónico ...............................................20
Pantalla.......................................................................................20
Reloj............................................................................................20
Temporizador .............................................................................20
Papel de aluminio.......................................................................21
Posición de las parrillas y los utensilios para hornear...............21
Utensilios para hornear ..............................................................21
Ducto de escape del horno........................................................22
Cómo hornear y asar..................................................................22
Cómo asar ..................................................................................22
CUIDADO DE LA ESTUFA ...........................................................23
Para quitar el fondo del horno....................................................23
Limpieza general ........................................................................23
Luz del horno..............................................................................24
Puerta del horno.........................................................................24
SOLUCIÓN DE PROBLEMAS......................................................25
AYUDA O SERVICIO TÉCNICO...................................................26
GARANTÍA.....................................................................................27
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 follow instructions.
can be killed or seriously injured if you don't
You
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.
WARNING: If the information in this manual is not followed exactly, a fire or explosion
may result causing property damage, personal injury or death.
– Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this
or any other appliance.
– 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.
3
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.
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
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.
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 – 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, ANSI/NFPA 70.
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.
Be sure the
■ Disconnect the electrical supply before servicing the
appliance.
■ Never Use the Range for Warming or Heating the
Room.
■ 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
4
PARTS AND 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
12 3 456
140
170
200
250
300
350
BROIL
550
500
450
400
Range
1. Left Rear Burner Control Knob
2. Left Front Burner Control Knob
1
2
3. Oven Temperature Control Knob
4. Right Rear Burner Control Knob
5. Right Front Burner Control Knob
6. Surface Burner Locator
6
7
8
9
3
4
5
1. Oven Vent
2. Surface Burners and Grates
3. Anti-Tip Bracket
4. Model and Serial Number Plate
(behind left side of Broiler Door)
5. Broiler Door
6. Manual Oven Light Switch
7. Electronic Clock/Timer
8. Control Panel
9. Door Gasket
5
COOKTOP USE
Cooktop/Oven Temperature Controls
To S et O ve n Tem pe rat ure :
Push in and turn oven control knob to desired temperature
setting.
WARNING
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:
Push in and turn knob counterclockwise to LITE. All four
1.
surface burners will click. Only the burner with the control
knob turned to LITE will produce a flame.
Turn knob anywhere between HIGH and LOW. The clicking
2.
will stop. Use the following chart as a guide when setting heat
levels.
SETTING RECOMMENDED USE
Light the burner.
LITE
HI
MED
■
Start food cooking.
■
Bring liquid to a boil.
■
Hold a rapid boil.
■
Quickly brown or sear food.
■
Fry or sauté foods.
■
Cook soups, sauces and gravies.
■
Stew or steam foods.
■
Power failure
In case of prolonged power failure, the surface burners can be
lighted manually. Hold a lighted match near a burner and turn
knob counterclockwise to LITE. After burner lights, turn knob to
setting.
Pilot Lights
(on some models)
LIGHTING STANDING PILOTS
Before the range is used, standing pilot must be lighted. It will
stay lighted even after the burners are turned off.
To Light Surface Burner Pilots:
Make sure all controls are turned off.
1.
Remove the surface grates from cooktop.
2.
Place a lighted match through small holes located between
3.
the front and rear burners on cooktop. The pilot flame should
be seen through each pilot hole.
Replace cooktop grates.
4.
To Light Oven Pilot:
Make sure the oven temperature control knob is turned off.
1.
Open the broiler door.
2.
Remove broiler pan and grid.
3.
Hold a lighted match over the oven burner pilot located at the
4.
rear of the burner. To make lighting the pilot easier, use a long
(fireplace) match.
Keep food warm.
LO
■
Melt chocolate or butter.
■
Simmer.
■
REMEMBER: When range is in use or (on some
models) during the Self-Cleaning cycle, the entire
cooktop area may become hot.
6
After the oven burner pilot is burning steadily, check the
5.
burner lighting by turning the oven temperature control knob
to a temperature at or above 250°F (121°C). The burner will
take 50 to 60 seconds to light.
Replace the broiler pan and grid and close broiler door.
6.
Surface Burners
IMPORTANT:
ventilation air around the burner grate edges.
Burner cap:
surface burner. A clean burner cap will help prevent poor ignition
and uneven flames. Always clean the burner cap after a spillover
and routinely remove and clean the caps according to the
“General Cleaning” section.
Gas tube opening:
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 a burner cap.
Burner ports:
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 C le a n:
IMPORTANT:
the oven and cooktop are cool. Do not use oven cleaners, bleach
or rust removers.
Remove the surface burner grates.
1.
Remove burner cap from the burner base and clean
2.
according to “General Cleaning” section.
Clean the gas tube opening with a damp cloth.
3.
Clean clogged burner ports with a straight pin as shown.
4.
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.
Do not obstruct the flow of combustion and
Always keep the burner cap in place when using a
Gas must flow freely throughout the gas tube
1
2
1. 1-1½ in. (25-38 mm)
2. Burner Ports
Check burner flames occasionally for proper size
Before cleaning, make sure all controls are off and
■
Do not place canner on two surface cooking areas, elements
or surface burners at the same time.
■
On ceramic glass models, only use flat-bottomed canners.
■
On coil element models, the installation of a Canning Unit Kit
is recommended. If not installed, the life of the coil element
will be shortened. See “Assistance or Service” for ordering
instructions.
■
For more information, contact your local U.S. Government
Agricultural Department Extension Office. Companies that
manufacture home canning products can also offer
assistance.
Cookware
IMPORTANT:
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well-
fitting lid and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop. 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.
On some models, griddles with nonstick surfaces should not be
used in the broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE CHARACTERISTICS
Aluminum
Cast iron
Never leave empty cookware on a hot surface
Heats quickly and evenly.
■
Suitable for all types of cooking.
■
Medium or heavy thickness is best for
■
most cooking tasks.
Heats slowly and evenly.
■
Good for browning and frying.
■
Maintains heat for slow cooking.
■
Replace the burner cap.
5.
Replace surface burner grates.
6.
Turn on the burner. If the burner does not light, check cap
7.
alignment. If the burner still does not light, do not service the
sealed burner yourself. Contact a trained repair specialist.
Home Canning
When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.
■
Center the canner on the grate or largest surface cooking
area or element. Canners should not extend more than
1 in. (2.5 cm) outside the cooking area.
Ceramic or
Ceramic glass
Copper
Earthenware
Porcelain enamelon-steel or cast
iron
Stainless steel
Follow manufacturer’s instructions.
■
Heats slowly, but unevenly.
■
Ideal results on low to medium heat
■
settings.
Heats very quickly and evenly.
■
Follow manufacturer’s instructions.
■
Use on low heat settings.
■
See stainless steel or cast iron.
■
Heats quickly, but unevenly.
■
A core or base of aluminum or copper on
■
stainless steel provides even heating.
7
OVEN USE
Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.
IMPORTANT:
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 health of some birds is extremely sensitive to
Electronic Clock/Timer
(on some models)
1
32
Timer
The Timer can be set in minutes and seconds or hours and
minutes up to 11 hours, 59 minutes, and counts down the set
time. The Timer does not start or stop the oven
To S et:
Touc h T IME R.
1.
The colon will flash during Timer programming.
Touc h t he “up” or “down” arrow pads to set length of time.
2.
Touc h T IME R.
3.
The Timer will begin counting down 5 seconds after the time
is set.
To display the time of day while the Timer is counting down,
touch CLOCK. Time of day will be displayed 5 seconds
before returning to the Timer countdown.
When there is one minute of time remaining, the display will
begin counting down in seconds.
When the Timer reaches zero, the display will show “End”
and four 1-second tones will sound.
To Cancel:
Touch TIMER twice in the Timer mode.
1. Clock
2. Display
5
3. Increase
4. Decrease
5. Timer
4
Display
When power is first supplied to the range, “12:00” will appear on
the display.
If “12:00” appears at any other time, a power failure has
occurred. Reset the Clock. See “Clock” section.
Any time the Timer is not in use, the display will show the time of
day.
Clock
This is a 12-hour clock and does not show a.m. or p.m.
To S et:
Before setting, make sure the Timer is off.
Touch CLOCK.
1.
The colon will flash during Clock programming.
Touch the “up” or “down” arrow pads to set the time of day.
2.
The time can be changed in either small or 10-minute
increments by touching a pad briefly or by touching and
holding a pad.
Touch CLOCK. The colon will stop flashing when the Clock is
3.
active.
Aluminum Foil
IMPORTANT:
liners or cookware because permanent damage will occur to the
oven bottom finish.
■
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 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.
Do not line the oven bottom with any type of foil,
Positioning Racks and Bakeware
IMPORTANT:
door or bottom. Permanent damage will occur to the porcelain
finish.
RACKS
Position racks before turning the oven on. 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
Frozen pies, large roasts, turkeys, angel
food cakes
Bundt cakes, most quick breads, yeast
breads, casseroles, meats
Never place food or bakeware directly on the oven
1 or 2
2
Cookies, biscuits, muffins, cakes, nonfrozen
pies
2 or 3
8
BAKEWARE
1
To cook food evenly, hot air must be able to circulate. Allow
2 in. (5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.
Oven Vent
NUMBER OF
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
POSITION ON RACK
bakeware piece is directly over another.
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.
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
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
■
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.
■
May need to increase baking time.
■
Follow manufacturer’s instructions.
■
May need to reduce baking temperatures
■
25°F (15°C).
1. Oven Vent
The oven vent releases hot air and moisture from the oven, and
should not be blocked or covered. Doing so will cause poor air
circulation, affecting cooking and cleaning results. Never set
plastics, paper or other items that could melt or burn near the
oven vent.
Baking and Roasting
Do not place food or cookware directly on the oven door or the
oven bottom.
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:
Push in and turn the oven control knob to the desired
1.
temperature setting.
Place food in oven.
2.
The oven burner will cycle on and off to keep the oven
temperature at the setting.
Push in and turn oven control knob to OFF when finished.
3.
Broiling
BROILER
The broiler is located below the oven door. The broiler pan and
grid pull 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 drawer for storage.
■
Use only the broiler pan and grid provided with the appliance.
It is designed to drain juices and help prevent 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 prevent curling.
■
Pull out broiler pan 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.
9
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