Whirlpool RS313PXY User manual

A Note To You
Important Safety
Instructions
Parts And Features
Using Your Range
2
19
Or Service
Warranty
25
28
1-800-253-1301
Call us with questions or comments.
STANDARD-CLEANING SLIDE-IN ELECTRIC RANGE
MODEL RS313PXY
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A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a quality, world-class home appliance. Years of engineering experience
have gone into its manufacturing. To ensure that you will enjoy many years of trouble-free
operation, we have developed this Use and Care Guide. It is full of valuable information on
how to operate and maintain your appliance properly and safely. Please read it carefully.
Also, please complete and mail the Ownership Registration Card provided with your 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.
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, 1-800-253-1301,
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
Dea ler Name
Dealer Phone

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
@Read all instructions before
using the range.
muse the range only for its in-
tended use as described in this
manual. P
@Install or locate the range only
in accordance with the pro-
vided Installation Instructions. a lllhtlll
Range must be installed by a
qualified installer. The range .DO NOT TOUCH SURFACE
must be properly connected to UNITS, AREAS NEAR UNITS,
electrical supply and grounded. HEATING ELEMENTS OR
@ @
INTERIOR SURFACES OF
OVEN. Surface units and heat-
ing elements may be hot even
though they are dark in color.
aWARNING: To reduce the risk Areas near surface units and
of tipping of the appliance, the interior surfaces of an oven
appliance must be secured by become hot enough to cause
properly installed anti-tip brack- burns. During and after use, do
ets. To check if the brackets not touch, or let clothing or
are installed properly, see “The other flammable materials
anti-tip brackets” on page 18. contact surface units, areas
*CAUTION: Do not store things near units, heating elements or
children might want above the interior surfaces of oven until
range. Children could be they have had sufficient time to
burned or injured while climb- cool. Other surfaces of the
ing on it. range may become hot enough
@Donot leave children alone or to cause burns; such as, the
unattended in area where the oven vent opening, the surface
range is in use.They should near the vent opening, the
never be allowed to sit or stand cooktop, oven door and win-
on any part of the range. They dow.
could be burned or injured.
@Donot operate the range if it is
damaged or not working prop- ‘1
-
erly. @
*Do not use the range for ADOnot wear loose or hanging
warming or heating the room. garments when using the
Persons could be burned or range. They could ignite if they
injured, or a fire could start. 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
surfaces may result in burns
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.
l Keep range vents unobstructed.
l Do not heat unopened contain-
ers They could explode. The
hot contents could cause burns
and container particles could
cause injury.
l 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
l 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.
l 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.
l 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.
l Check to be sure glass cook-
ing utensils are safe for use
on the range. Only certain
types of glass, glass-ceramic,
ceramic, earthenware or other
9lazed utensils are suitable or cooktops without breaking
due to the sudden change in
temperature.
l Never leave surface units
unattended at high heat set-
tings. A boilover could result
and cause smoking and
greasy spillovers that may
ignite.
-a -
l Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, igniting of
flammable materials, and
spills due to bumping of the
pan.
When usincl the oven
l Always position oven rack(s)
in desired location while oven
is cool. If a rack must be
removed while oven is hot, do
not let potholder contact hot
heating element in oven.
l Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
4

Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
l Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
range by covering with a well-
fitted lid, cookie sheet or flat
tray. Flaming grease outside of
pan can be extin uished with
baking soda or, i
f available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
l Do not soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
l Do not clean door heat seal. It
is essential for a good seal.
Care should be taken not to
rub, damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
l 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 qualified
technician.
l Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -

PartsAnd Features
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features.
Plug-in surface
unit with one-
oiece chrome
reflector bowl
Model and serial
number plate /
Anti-tip bracket
Removable
storage drawer 1
- Oven vent
Control panel
Automatic
oven light
- switch
Broil element
Sake element
Control panel
Left front Left rear Right rear Right front
control control MEALTIMER” Oven control control
knob knob Thermostat clocWMinute Timer selector knob knob
Surface Oven
heating heating
indicator indicator
light light
Start
time stop
time Surface
unit
marker
Manual
oven
light
switch
6

Using Your Range
In This Section
Page
Using the surface units.. ................... .7
Positioning racks and pans .............. .9
For best air circulation ..................... 10
Using aluminum foil for baking.. .....10
Setting the clock ............................... 11
Using the Minute Timer.. ................. .l 1
Baking/roasting ................................ 12
Adjusting the oven
temperature control ......................... .13
Page
Broiling ............................................ 13
Broiling chart ................................. .14
Broiling tips ................................... .15
Energy saving tips ........................ .15
Using the MEALTIMER’” clock ..... .16
The oven vent ................................. 17
The storage drawer ....................... .18
The anti-tip brackets ..................... .18
To obtain the best cooking results possible, it is important that you operate your range
properly. This section tells you everything you need to know 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 them any-
where 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.
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 acciden-
tally left ON.

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.
-.-__ ---
X!!XN!!G _
HI
----.-
MED-HI
~-- MED
MED-LO
LO
-.. --_ -_ -
RECOMMENDED USE
. To start foods cooking.
l To bring liquids to a boil.
--
. 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 afte
starting it on a higher
setting.
l To keep food warm until
ready to serve.
r
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 utensils
that make good contact with the surface
units. Utensils with rounded, warped, ribbed
(such as some porcelain enamelware) or
dented bottoms could cause severe overheat-
ing, which damages the utensil and/or
surface unit.
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-fitting 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 results.
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 can 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 can overheat and
may damage the utensil or surface
unit.
8

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 kit (Part No. 242905) from
your Whirlpool dealer or authorized
WhirlpoolSM 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, non-
frozen pies
2nd level from
2nd level from
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 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.
L
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 an-
other.
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
and could result in shock or fire
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 Timer
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 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
position, 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 Thermostat 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.
5. When baking/roasting is done, turn
both the Oven Selector and the Thermo-
stat to OFF. The OVEN HEATING
Indicator Light will go off.
12

---.
Adjusting the oven temperat re 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 temperature settings,
you can change them by following these steps:
1. Turn the Thermostat 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 closer to LO.
Each notch equals about 10°F (5°C).
4. To raise the temperature, hold knob handle
firmly and move the tooth a notch closer to HI.
Each notch equals about 10°F (5°C).
Tighten the locking screws and replace the
control knob.
Locking Notches Tooth
screws I /
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 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 Thermostat to
BROIL. The OVEN HEATING Indicator Light
will come on.
NOTE: Preheating broiler is suggested
when searing rare beef steaks.
5. When broiling is done, turn both the Oven
Selector and Thermostat to OFF. The OVEN
HEATING Indicator Light will go off. 13

Broiling chart
Use the following times and settings as a
guide when broiling. Increase or decrease
broiling times, or move pan to different rack
positions, to suit personal preference. Use a 0
reliable cookbook for additional information 0
when broiling foods not listed in the chart 0
below. 0
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 “Broiling chart” on page 14 or 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.
Fire Hazard
l Place meat the correct distance from
the element. Meat placed too close to
the element may spatter, smoke,
burn or catch fire during broiling.
*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
may 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 cool in pan.
Energy saving tips
Although the energy used for cooking is
usually 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.
l Turn on the surface unit only after placing
filled pan on the unit.
l Keep reflector pans clean for best heat
reflection.
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 is after a meal has been
cooked in it.
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.
15

Using the MEALTIMER’” clock
The MEALTIMER clock is designed to turn the
oven on and off at times you set .. even when
you are not around.
Delayed time baking/roasting is ideal for foods
which do not require a preheated oven, such as
meats and casseroles. Do not use delayed
time cooking for cakes, cookies, etc. ...
undercooking will result.
Before using the MEALTIMER clock, make
sure the clock is set to the correct time of
day. (See “Setting the clock” on page 11.)
To delay start and stop
automatically:
1. Position the oven rack(s) properly and place
the food in the oven.
2. Push in and turn the Start Time Knob
clockwise to the time you want baking/
roasting to start.
3. Push in and turn the Stop Time Knob
clockwise to the time you want the oven to
shut off.
6 After baking/roasting is done or to cancel
the setting at any time, turn both the Oven
Selector and Thermostat to OFF.
To start baking/roasting now and
stop automatically:
1. Position the oven rack(s) properly and place
the food in the oven.
2. Push in and turn the Stop Time Knob clock-
wise to the time you want the oven to shut off.
Make sure the Start Time Knob is not pushed
in.
3. Set the Oven Selector to TIMED BAKE.
4. Set the Thermostat to the baking/roasting
temperature you want.
5. After baking/roasting is done or to cancel
the setting at any time, turn both the Oven
Selector and the Thermostat to OFF.
16

To avoid sickness and food waste
when using the MEALTIMER’” control:
.Do not let most UNFROZEN food
stand for more than two hours before
cooking starts.
l Do not allow food to remain in oven
for more than two hours after the end
of cooking cycle.
NOTE: Do not use foods that will spoil while
waiting for cooking to start. Such foods are:
dishes with milk or eggs, cream soups, and
cooked meats or fish. Also, foods containing
baking powder or yeast will not rise properly
when cooked using delay start.
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
melt.
Burn and Fire Hazard
l If you leave a utensil on the right rear
surface unit, use potholders when
moving it. Pan handles can become
hot enough to burn.
*Keep flammable materials away from
oven vent.
Failure to do so can result in burns or a
fire.
*
Oven vent e
17

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 brackets.
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.
slide rail
The anti-tip brackets
The range will not tip during normal use.
However, tipping can occur if you apply too
much force or weight to the open door
without the anti-tip brackets properly
secured.
To verify the anti-tip brackets are
engaged:
l Remove storage drawer.
l Look to see if the anti-tip brackets are
attached to floor with screws.
l Make sure rear leveling legs are posi-
tioned under brackets.
l See Installation Instructions for further
details.
18

Caring For Your Range
In This Section
Page Page
Surface units and reflector bowls ...19 Cleaning chart ................................22
I
Lift-up cooktop .................................21 The oven light .................................24
I
Removing the oven door .................22
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.
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the
range is cool before cleaning.
I
Failure to do so can result in burns or
electrical shock.
Surface units and reflector bowls
Removing
1. Make sure all surface units are off before
removing surface units and reflector bowls.
2. Lift the edge of the unit, opposite the
receptacle, just enough to clear the
reflector bowl.
I
19

3. Pull the surface unit straight away from
the receptacle.
4. Lift out the reflector bowl. See “Cleaning
chart” on page 23 for cleaning instruc-
tions.
Replacing
1. Make sure all surface units are off before
replacing surface units and reflector
bowls.
2. Line up openings in the reflector bowl
with the surface unit receptacle.
20