Whirlpool RS363PXY User manual

A Note To You 2
pg$r”zd* 3
Parts And Features 6
Using Your Range 7
Using The Setf-
Cleaning Cycle 23
Carin For
Your ange
R 27
tf You Need
g$az 33
Warranty 36
1-800-253-1301
Call us with questions or comments.
SELF-CLEANING SLIDE-IN ELECTRIC RANGE
MODEL RS363PXY

A Note To You
Thank you for buying a Whirlpool 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 appliance. 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, l-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 33. 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
l Use the range only for its intended
l Read all instructions before using use as described in this manual.
the range.
l Install or locate the range only in
accordance with the provided
Installation Instructions. Range
must be installed by a qualified
installer. The range must be
l DO NOT TOUCH SURFACE
properly connected to electrical UNITS, AREAS NEAR UNITS,
supply and grounded. HEATING ELEMENTS OR INTE-
RIOR SURFACES OF OVEN.
Surface units and heating ele-
ments may be hot even though
@@ x
the are dark in color. Areas near
su ace units and interior surfaces
of an oven become hot enough to
l WARNING: To reduce the risk of cause burns. During and after
tipping of the appliance, the use, do not touch, or let clothing
appliance must be secured by or other flammable materials
properly installed anti-tip brackets. contact surface units, areas near
To check if the brackets are units, heating elements or interior
installed properly, see “The anti- surfaces of oven until they have
tip brackets” on page 22. had sufficient time to cool. Other
. CAUTION: Do not store things surfaces of the range may be-
children might want above the come hot enough to cause burns;
range. Children could be burned such as, the oven vent opening,
or injured while climbing on it. the surface near the vent opening,
l Do not leave children alone or the cooktop, the oven door and
window.
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.
l Do not operate the range if it is
damaged or not working properly.
l Do not wear loose or hanging
garments when using the range.
l Do not use the range for They could ignite if they touch a
warming or heating the room. hot surface unit and you could be
Persons could be burned or burned.
injured, or a fire could start.
continued on next page
3

l 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 containers.
They could explode. The hot
contents could cause burns and
container particles could cause
injury.
l Do not store flammable materials
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. Cooking
without reflector bowls may sub-
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 elec-
tric 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 igniting of
clothing or potholders. Correct
pan size also improves cooking
efficiency.
l Check to be sure glass cooking
utensils are safe for use on the
range. Only certain types of glass,
glass-ceramic, ceramic, earthen-
ware or other glazed utensils are
suitable for cooktops without
breaking due to the sudden
change in temperature.
l Never leave surface units unat-
tended at high heat settings. 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 burns,
igniting of flammable materials,
and spills 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 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.

Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
m
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
extinguished with baking soda or,
if available, a multipurpose dry
chemical or foam-type extin-
guisher.
Care and cleaning
l Small amounts of formaldehyde
and carbon monoxide are given
off in the Self-Cleaning cycle from
fiberglass insulation and food
decomposition. Significant expo-
sure to these substances can
cause cancer or reproductive
harm. Exposure can be minimized
by venting with a hood or open
window and wiping out excess
food spills prior to self-cleaning.
l Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any kind
should be used in or around any
part of the oven.
l Before self-cleaning the oven,
remove broiler pan, broiler grid,
oven racks and other utensils. Do
not use your oven to clean miscel-
laneous parts unless you are
instructed to do so in this Use and
Care Guide.
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, dam-
age 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 specifically
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 -

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.
-.I-
nemovabte
storage drawer
-=..-l II”...--.
plate -
Anti-tip
brackets
Control panel
Left Left
front rear
control control
knob knob Electronic oven control
Manual
oven light
switch
light knob knob

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.. ...
..lO
The electronic oven control.. ..........
.l 1
Setting the clock ............................... 12
Using the electronic Timer ..............12
Using the Cancel button ................. .13
Baking/roasting ................................ 13
M,;ing the oven temperature
............................................... 14
Page
Broiling .............................................. 15
Broiling tips ...................................... .16
Broiling chart .................................... 17
Using the electronic
MEALTIMEW-clock .......................... 18
The oven vent ................................... 21
Energy saving tips ............................ 21
The storage drawer .......................... 22
The anti-tip brackets ....................... .22
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 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.
SElTlNG 1 RECOMMENDED USE
HI
MED-HI
MED
MED-LO
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
raadv to serve.
LO
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 overheating, 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 haat 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.
8
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.
*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.

Home canning information
Optional canning kit
To protect your range:
The large diameter of most water-bath or
l Use flat-bottomed canners/pans for best pressure canners combined with high heat
results. settings for long periods of time can shorten
l Use the largest surface unit for best the life of regular surface units and cause
results. Also, use a canner/pan which can damage to the cook-top.
be centered over the surface unit and If you plan to use the cooktop for canning,
which does not extend more than one inch we recommend the installation of a Canning
outside surface unit area. Large diameter Kit. Order the kit (Part No. 242905) from
canners/pans, if not properly centered, trap your Whirlpool dealer or authorized
heat and can cause damage to the WhirlpoolSM service company.
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.
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.
There are two racks for the oven. One
rack is straight and the other is offset
(raised). The shape of the offset rack allows
you to space racks better.
Rack placement for specific foods:
r FOOD RACK POSITION
Frozen pies, large Lowest level or
roasts, turkeys 2nd level from
bottom
Angel and bundt 2nd level from
cakes, most quick bottom
breads, yeast
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd level
muffins, cakes, non- from bottom
frozen pies
When baking on two racks, arrange the
offset rack on bottom and the straight rack
on the third level from bottom.
NOTE: For recommended rack placement
when broiling, see “Broiling chart” on
page 17.
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
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.
. 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 resuft.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements because it will damage them
and couM result in shock or fire
hazard.
10