Whirlpool RE960PXY User manual

A Note To You 2
Important Safety
Instructions 3
Parts And Features 6
Using Your Range 7
Usin the
Self- 8 leaning Cycle 19
Caring For Your
Range 22
If You Need Assistance
Or Service 29
Warranty 32
1-800-253-1301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE WITH
CONTINUOUS-CLEANING UPPER OVEN
MODEL RE960PXY
I43

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 Owner-
ship Registration Card provided with your appliance. This will help us notify you about any new informa-
tion 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
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
oRead all instructions before
using the range.
@Install or locate the range only
in accordance with the pro-
@Usethe range only for its in-
t;;en;zluse as described in this
vided Installation Instructions. ml!ib
111h1111
The range must be installed by
a qualified installer. The range
must be roperly connected to
P *Do not touch surface units,
electrica supply and grounded. areas near units, heating ele-
ments or interior surfaces of
fb?b?~ &&I oven. Surface units and heating
elements may be hot even
though they are dark in color.
Areas near surface units and
l CAUTION: Do not store things
children mi ht want above the
range. Chil %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 any part of the range. They
could be burned or injured.
@Donot 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.
@WARNING: To reduce the risk
of ti ping of the appliance, the
Papp iance must be secured by
a proper1
bracket. 7 installed anti-tip
o check if the bracket
is installed properly, see “The
anti-tip bracket” on page 18.
interior surfaces of an oven
become hot enou h to cause
burns. During anB after use,
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.
43 ‘\
*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.
continued on next page 3

‘Use only dry potholders. Moist
or damp potholders on hot sur-
faces 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
7niting of
due to bumping of the pan.
When using the oven
l Always position oven rack(s)
in desired location while oven
is 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
escape before removing or
replacing food.
l 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 spill-
overs immediately. @Donot 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
*Do not use water on grease oven, remove broiler pan,
fires. Never pick up a flaming broiler grid, oven racks and
pan. Smother flaming pan on other utensils. Do not use your
range by coverin with a well-
7l oven to clean miscellaneous fitted lid, cookie s eet or flat parts unless you are instructed
tray. Flaming grease outside of to&;eso In this Use and Care
Iian can be extin uished with
aking soda or, i available, a
9 @Donot soak removable heating
multipurpose dry chemical or elements in water. The element
foam-type extinguisher. will be damaged and shock or
Care and cleaning fire could result.
@Donot clean door heat seal. It
@Small amounts of formaldehyde is essential for a good seal.
and carbon monoxide are iven
9 Care should be taken not to rub, off in the Self-Cleaning cyc e damage or move the seal.
from fiberglass insulation and Clean only parts recommended
food decomposition. Significant in this Use and Care Guide.
exposure to these substances @Donot repair or replace any
can cause cancer or reproduc-
tive harm. Exposure can be part of the range unless specifi-
cally recommended in this
minimized by venting with a
hood or open window and manual. All other servicing
should be referred to a qualified
wiping out excess food spills technician.
pnor to self-cleaning.
l Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -

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.
Oven
y control panel
Manual oven
with chrome
reflector Self-cleaning
Model and serial
number plate
(under cooktop) Broil element
(not shown)
Broiler pan
and insert
Anti-tip bracket Bake element
Removable
Control panels
Surface unit control panel
Left rear
control knob 4
Left front
control knob 1
I
Right real
-control knot
I Right fron
I control knot
Oven control panel
Upper oven
temperature
control -
Minute timer
and clock -
Surface heating
indicator light Upper oven
indicator
light -
Lower oven
temperature
control -
I
Upper oven
L selector
I
I
Automatic
MEALTIMER”
-clock
i
light
I
Lower oven
selector
.
6
Clean 1 Lock
indicator indicator
light light

Using Your Range
In This Section
Page
Using the surface units ...................................... 7
Positioning racks and pans ...............................9
For best air circulation ..................................... 10
Setting the clock ............................................... 11
Using the Minute Timer .................................... 11
Baking/roasting ................................................ 12
Adjusting the oven temperature control .. .. . 13
Page
Broiling ........................................................... 13
Broiling tips .................................................... 15
Energy saving tips ......................................... 15
Using the automatic MEALTIMER’” clock.. .16
The oven vent.. ............................................... 17
The storage drawer.. ...................................... 18
The anti-tip bracket.. ...................................... 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
HI
r
Medium-high
RECOMMENDED USE
l To star-l foods cooking.
9 To bring liquids to a boil.
l To hold a rapid boil.
l To fry chicken or pancakes.
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
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.
l 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.
l The pan should have straight sides and a tight-
fitting lid.
l 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.
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 results.
l Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l 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.
l Do not use canners, woks and specialty
utensils with rounded, warped, ridged or dented
bottoms. These could cause severe overheat-
ing 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:
l Use flat-bottomed canners/pans for best
results.
l 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.
l Do not place canner on two surface units at the
same time. Excessive heat build-up 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 kit (Part No. 242905) from your
Whirlpool dealer or authorized WhirlpoolSM
service company.
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:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l Cookies, biscuits, cakes and non-frozen pies-
place 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.
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 may
result in personal injury.
9

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.
l Place the pans so that one is not directly over
the other.
l Allow 1X-2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
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.
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.
10