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
gqq

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