Estate TERZOWOY User manual

UseAndCare
A Note To You
iilEZEl:afety
Parts And Features
Using Your Range
Caa;,g For Your
If You Need
$fzz!:
Warranty
1400-253-1301
2
18
25
28
Call USwith qmstions or comments.
STANDARD-CLEANING ELECTRIC RANGE
MODEL TERZOWOY
7/93

A Note To You
Thank you for buying an Estate@ appliance.
You have purchased a quality, worldclass 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 appli-
ance. 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.
Our Consumer Assistance Center number, I-800-253-1301,
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 25. 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
2

Important safety Instructions
To reduce the risk of fire, electrical shock, injury to
persons, or damage when using the range, follow
basic precautions, including the following:
General
4ead all instructions before
using the range. @Donot use the range for
warming or heatin
4nstall or locate the range only Persons could be umed or%
the room.
in accordance with the pro- injured, or a fire could start.
vided Installation Instructions.
The range must be installed by *Use the range only for its in-
a qualified installer. The range te;e;tluse as described in this .
must be roperly connected to
electrica Psupply and grounded.
@WARNING:To reduce the risk
of tiP ping of the appliance, the
app iance must be secured by
a proper1 installed anti-tip
Tbracket. o check if the bracket
is installed properly, see “The
anti-tip bracket” on page 17.
@CAUTION: Do not store things
children mi
range. ChilEl
ht want above the
ren could be
burned or injured while climb-
ing on it.
@Donot leave children alone or
unattended in area where the
range is in use.They should
never be allowed to sit or stand
on an
could \ part of the range. They e burned or injured.
l Do not operate the range if
it is damaged or not working
properly.
areas near units, heating ele-
ments 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 an2 after use,
do not touch, or let clothing or
other flammable materials
contact surface units, areas
near units, heatin
interior surfaces 0 oven until9 elements or
they have had sufficient time
to cool. Other surfaces of the
range, such as the oven vent
opening, the surface near the
vent opening, the cooktop, and
the oven door, could also be-
come hot enough to cause
burns.
continued on next page
3

*Do not wear loose or hanging
arments when usin
8hey could ignite if tI?the range.
ey touch a
;rtb;trfde unit and you could
.
*Use only dry otholders. Moist or
damp pothol 8ers on hot surfaces
may result in bums from steam.
Do not let potholder touch hot
heating elements. Do not use a
towel or bulky cloth for a
potholder. It could catch on fire.
*Keep range vents unobstructed.
*Do not heat unopened contain-
ers. They could explode. The hot
contents could cause bums and
container particles could cause
Injury.
l Do not store flammable materials
on or near the ran?
e. The fumes
can create an exp osion and/or
fire hazard.
When using the cooktop
l Make sure the reflector bowls
are in place during cooking.
Cookin % without reflector bowls
may su ject the wirin and com-
ponents underneath t
Rem to
damage.
l Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma result in a risk of
electric sI!ock 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 heatin element
will be exposed an%may result
bno:“he,l~~~.n~,9’,~~t~~~~~e
also improves cooking
efficiency.
@Checkto be sure lass cook-
ing utensils are sa e for use on
3
the ran e. Only certain types of
glass, g ass-ceramic, ceramic,
9
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 greasy
spillovers that may ignite.
l Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of bums, i niting of
flammable materia s,
9 and spills
due to bumping of the pan.
When using the oven
@Always
desired ocation while oven IS
P
osition oven rack(s) in
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
@Usecare when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.
4

Grease Care and cleaning
*Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately. ’ ’
*Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
range by coverin with a well-
fitted lid, cookie s eet or flat91
tray. Flaming grease outside o
Iian can be extin uished with
aking soda or, iPavailable, a
multipurpose dry chemical or
foam-type extinguisher.
ADOnot soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
~DOnot clean door heat seal. It
is essential for a ood seal.
Care should be ta
5 en 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 specifi-
cally recommended in this
manual. All other servicing
should be referred to a quali-
fied technician.
@Disconnectthe electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -
5

Parts And Features
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features.
Control panel ’
Removable
- Oven vent
Broil element
Bake element
Control panel
Left front left rear Clock/Minute
control knob control knob Timer Oven temperature Oven
control knob selector
unit marker knob

Using Your Range
In This Section
Page
Using the surface units ..................... .7
Positioning racks and pans.. ............ .9
For best air circulation .................... .lO
Using aluminum foil for baking.. .....10
Setting the clock ............................... 11
Using the Minute Timer.. ................. .ll
Bakinglroasttng ................................ 12
Adjusting the oven temperature
control ............................................... 12
Page
Broiling .............................................. 13
Broiling tips ....................................... 15
Energy saving tips ............................ 15
The oven vent ................................... 16
The storage drawer .......................... 16
The anti-tip bracket .......................... 17
Optional door panel pat ................. .17
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
Push in control knobs before turning
them to a setting. You can set anywhere
between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker
shows which surface unit is turned on by
that knob.
Surface heating indicator light
The SURFACE HEATING Indicator Light on
the control panel will glow when a surface
unit is turned on.
Bum 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 acciden-
tally left ON.
7

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.
SElTlNG
HI
MED-HI
MED
MED-LO
LO
RECOMMENDED USE
l To start foods cooking.
l To bring liquids to a boil.
l To hold a rapid boil.
l To fry chicken or pan-
cakes.
l For gravy, pudding and
icing.
l To cook large amounts of
vegetables.
l To keep food cooking
after starting it on a
higher setting.
l To keep food warm until
readv to serve.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware) or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specialty designed to
provide the good contact needed for best
cooking results.
Also, woks, canners and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
l The pan should have straight sides and a
tight-fming lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
l 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
resufts.
l Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
Product Damage Hazard
l 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 could result in damage to the
surface unit, cooktop, wiring and
surrounding areas. To prevent dam-
age, use correct utensils, start cooking
on HI and turn control down to con-
tinue cooking.
l Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit. The utensil could overheat and
could damage the utensil or surface
unit.

Home canning information
To protect your range:
l Use flat-bottomed canners/pans for best
results.
l Use the largest surface unit for best
results. 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.
l Do not place canner on two surface units
at the same time. Too much heat will build
up and will damage the cooktop.
l 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.
l Keep reflector bowls clean for best heat
reflection.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all
day
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 kii (Part No. 242905) from
your Whirlpool dealer or authorized
WhirlpooPM service company.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys
Angel and bundt
cakes, most quick
breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
Lowest level or
2nd level from
bottom
2nd level from
bottom
2nd or 3rd 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.
Personal Injury Hazard
l Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If rack(s) must be moved while oven
is hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions
coukf resutt in personal injury.
9

For best air circulation
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.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1% to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (2.5 cm).
l 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.
Using aluminum foil for baking
Use aluminum foil to catch spillovers
from pies or casseroles:
l Place the foil on the oven rack below the
rack with the food. Turn up foil edges and
make sure foil is about 1 inch (3 cm)
larger all around than the dish holding the
food.
l Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
l Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in electrical shock or fire hazard
and damage to the elements.
10

Setting the clock
Push in and turn the Minute Timer Knob to
set the clock.
1. Push in Minute Timer Knob and turn
clockwise until clock shows the correct
time of day.
2. Let the Minute Timer Knob pop out.
Turn clockwise until Minute Timer hand
points to OFF. The clock setting will
change if you push in the knob when
turning.
Using the Minute llmer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. Set it in
minutes up to an hour. You will hear a
buzzer when the set time is up.
NOTE: Do not push in the knob when setting
the Minute Timer or when stopping the buzzer.
Pushing in and turning the Minute Timer Knob
changes the clock setting.
1. Without pushing it in, turn the Minute
Timer Knob counterclockwise until the
timer hand passes the setting you want.
2. Without pushing it in, turn the knob
back to the setting you want. When the
time is up, a buzzer will sound. To stop
the buzzer, turn the Minute Timer hand
to OFF.
11

Baking/roasting
1. Position the rack(s) properly before
turning on the oven. To change rack
positlon, lift rack at front and pull out.
For further information, see “Positioning
racks and pans” on page 9.
2. Set the Oven Selector to BAKE.
3. Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want. The OVEN HEATING Indicator
Light will come on. The oven is preheated
when the OVEN HEATING Indicator Light
first goes off.
NOTE: Do not preheat oven when
roasting or cooking items such as
casseroles.
4. Put food in the oven. During baking/
roasting, the elements will turn on and off
to maintain the temperature setting. The
OVEN HEATING Indicator Light will turn
on and off with the elements.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
Adjusting the oven temperature control
Oven temperature controls will gradually
shift after years of use. So, even though
your new oven is properly adjusted to
provide accurate temperatures, it may cook
faster or slower than your old oven,
If, after using the oven for a period of
time, you are not satisfied with the tempera-
ture settings, you can change them by
following these steps:
12

1. Turn the Oven Temperature Control Knob
to the off position. Pull knob straight off
and flip it over.
2. Loosen the locking screws inside the control
knob. Note the position of the notches.
3. To lower the temperature, hold knob
handle firmly and move the tooth a notch
counterclockwise. Each notch equals
about 5°F (2.5%).
4. To raise the temperature, hold knob
handle firmly and move the tooth a notch
clockwise. Each notch equals about 5°F
(2.5%).
5. Tighten the locking screws and replace
the control knob.
Broiling
1. Position the rack properly before turning on
the oven. Position rack so that the surface
of the food is at least 3 inches (7.4 cm) away
from the broil element. See “Broiling rack
position chart” on page 14.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position
(open about 4 inches [lo.2 cm]). The door
will stay open by itself.
4. Set the Oven Selector and Oven Tempera-
ture Control Knob to BROIL. The OVEN
HEATING Indicator Light will come on.
NOTE: Do not preheat oven when broiling
5. When broiling Is done, turn both the
Oven Selector and Oven Temperature
Control Knob to OFF. The OVEN HEAT-
ING Indicator Light will go off.
Notches _T-
Locking
screws
13

Custom broil
l If food is cooking too fast, turn the Oven
Temperature Control Knob counterclock-
wise until the OVEN HEATING Indicator
Light goes off.
l If you want the food to broil slower from
the start, set the Oven Temperature
Control Knob between 170°F and 325°F
(77% and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
l Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
The Oven Selector must be on BROIL for
all broiling temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures.
Broiling rack position chart
RACK POSITION
FROM BOlTOM
4
3
2
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks, l/z” thick or
less
Quickly searing food,
rare and medium
steaks, medium patties
ham slices, fish steaks,
frankfurters
Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
14

Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l Refer to a broiling chart in a reliable
cookbook for correct broiling times.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Energy saving tips
Although the energy used for cooking is
usualfy a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product:
l Use pans with flat bottoms, straight sides
and tight-fitting lids.
l Match the pan to the surface unit size.
l Cook with a minimum of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended
and for the shortest time possible.
l Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l Use the more efficient surface units
instead of the oven when possible.
Fire Hazard
l Place meat the correct distance from
the element. Meat placed too close to
the element could spatter, smoke, burn
or catch fire during broiling.
l To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. Poor drainage of grease could
result in fire. If foil is used, cut slits in
foil to line up with all openings in broiler
grid. Grease can then drain away and
cwl in pan.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies or cookies when oven is
warm. Best time to bake is right after a
meal has been cooked in oven.
l Preheat the oven no longer than
necessary.
l Plan your meals for the most efficient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
l Keep reflector bowls clean for best heat
reflection.
15

The oven vent
Hot air and moisture escape from the oven
through a vent under the right rear surface
unit. You can cook on the unit or keep food
warm on it while the oven is on. The vent is
needed for air circulation. Do not block the
vent. Poor baking/roasting can result.
NOTE: Plastic utensils left over the vent can
mett.
Bum and Fire Hazard
l If you leave a utensil on the right rear
surface unit, use potholders when
moving it. Pan handles could become
hot enough to bum.
l Keep flammable materials away from
oven vent. Failure to do so couM result
in bums or a fire.
The storage drawer
You can remove the storage drawer to make
it easier to clean under the range and to
check for installation of the anti-tip floor
bracket (if you have one). Use care when
handling the drawer.
Removing the storage drawer:
1. Empty drawer of any pots and pans before
removing drawer. Pull drawer straight out
to the first stop. Lift front and pull out to
the second stop.
2. Lift back slightly and slide drawer all the
way out.
Replacing the storage drawer:
1. Fit ends of drawer slide rails into the
drawer guides on both sides of opening.
2. Lift drawer front and push in until metal
stops on drawer slide rails clear white
stops on drawer guides. Lift drawer front
again to clear second stop and slide
drawer closed.
16

The anti-tip bracket
The range will not tip during normal us& However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.
Personal Injury Hazard
*To reduce risk of range tipping over, secure range with a properly
installed anti-tip bracket supplied with range or an optional wall-
mounted anti-tip bracket kit.
l If range is moved for cleaning or service, check that anti-tip device
is engaged before using range.
Failure to follow the above precautions could result in personal injury.
To verify the anti-tip bracket is
engaged (if you have a floor
bracket):
l Remove the storage drawer. (See page 16.)
l Look to see if the anti-tip bracket is attached
to floor with screws.
l Make sure one rear leveling leg is positioned
under the anti-tip bracket.
l See Installation Instructions for further details.
To verify the anti-tip bracket is
engaged (if you have a wall
bracket):
l Look to see if the anti-tip bracket is attached
with screws to the wall behind the control
panel.
9 Make sure the cable on the back of the range
is secured by the two hooks on the bracket.
l Cable must be unhooked from wall bracket to
move range for cleaning or service. Recon-
nect cable before using range.
l See Installation Instructions for further details.
Optional door panel pat
If you would like to change the color of your
oven door glass to white or almond, you can
order one of these kits from your Whirlpool
Dealer. The kits include easy installation
instructions.
l White (Kit No. 814071)
l Almond (Kit No. 814072)
Rear
leveling
leg
Floor bracket
Wall bracket
17

Caring For Your Range
In This Section
Page Page
Surface units and reflector bowls ...18 Cleaning chart ...................................22
Lift-up cooktop .................................21 The oven light ...................................24
Removing the oven door .................21
Your range is designed for ease of care. You
can do most cleaning with items found
around your home. Cleaning your range
whenever spills or soiling occurs will help to
keep it looking and operating like new. Make sure all controls are OFF and the
I
Failure to do so could result in burns or
electrical shock. I
Surface units and reflector bowls
Removing
1. Make sure all surface units are off and
cool before removing surface units and
reflector bowls.
2. Lift the edge of the unit, opposite the
receptacle, just enough to clear the
element holddown clip and the reflector
bowl.
16

3. Pull the surface unit straight away from
the receptacle.
4. Lift out the reflector bowl. See “Cleaning
chart” on page 22 for cleaning
instructions.
Replacing
1. Make sure all surface units are off and
cool before replacing surface units and
reflector bowls.
2. Line up openings in the reflector bowl
with the surface unit receptacle and the
element hold-down clip.
19

3. Hold the surface unit as level as possible
with the terminal just started into the
receptacle. Push the surface unit terminal
into the receptacle.
4. When terminal is pushed into the
receptacle as far as it will go, push
down the edge of the surface unit
opposite the receptacle. The element
hold-down clip will keep the surface unit
from moving around.
NOTE: Reflector bowls reflect heat back to
the utensils on the surface units. They also
help catch spills. When they are kept clean,
they reflect heat better and look new longer.
If a reflector bowl gets discolored, some of
your utensils may not be flat enough, or
some may be too large for the surface unit.
In either case, some of the heat that’s meant
to go into or around a utensil goes down and
heats the reflector bowl. This extra heat can
discolor it.
20