Whirlpool RS6105XB User manual

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A Nute To You 2
plg~~“~- 3
Parts And Features 6
Using Your Range 7
Carin For
R
Your ange 18
tf You Need
ciFzz: 25
Warranty 28
1-800-253-1301
Call us with questions or comments
STANDARD-CLEANING ELECTRIC SET-IN RANGE
MODEL RS6105XB
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A Note To You
Thank you for buying a WhirlpooP appliance.
You have purchased a quality, worldclass home applianoe. 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.
dents, etc.) and damage to your personal
Our Consumer Assistance Center number, l-800-253-1301,
is toll-free, 24 hours a day.
lf you ever have a question concerning your appliance’s operation, or if you need service, first see “lf
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 Dealer Name
Serial Number Dealer Phone
Purchase Date
2

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Important Safety Instructions
To reduce the risk of fire, electrical shock, in’ury to
persons, or damage when using the range, 1
allow
basic precautions, including the following:
General
l Read all instructions before
using the range.
. Install or locate the range only
in accordance with the pro-
vided Installation Instructions.
*Do not operate the range if it is
damaged or not working
properly.
@Donot use the range for warm-
ing or heating the room. Per-
sons could be burned or in-
jured, or a fire could start.
4Jse the range only for itsin- .
t;;i;tluse as described In this
.
*WARNING: To reduce the risk .Do not touch surface units,
of ti
app iance must be secured by
P
ping of the appliance, the areas near units, heating ele-
ments or interior surfaces of
anti-tip fasteners. To check if oven. Surface units and heat-
the appliance is installed prop- ing elements may be hot even
erly, open the oven door and though they are dark in color.
verify that the range is secured Areas near surface units and
to cabinets with four screws interior surfaces of an oven
through the mounting holes in become hot enou h to cause
the front frame of the oven. burns. During anc?
after use, do
4AUTION: Do not store things not touch, or let clothing or
children mi
range. Chil %
ht want above the other flammable materials
ren could be contact surface units, areas
burned or injured while climb- near units, heatin elements or
ing on it. interior surfaces 0 oven until9
@Donot leave children alone or they have had sufficient time to
unattended in area where the cool. Other surfaces of the
range is in use. They should range, such as the oven vent
never be allowed to sit or stand opening, the surface near the
on an‘bpart of the range. They vent opening, the cooktop, and
could e burned or injured. the oven door and window,
could also become hot enough
to cause burns.
conrmuea on next pag

,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.
@Useonly d potholders. Moist
or damp po holders on hot sur-r
faces could result in burns from
steam. Do not let potholder
touch hot heating elements, Do
not use a towel or bulk cloth for
a potholder. It could ca ch on
Y
fire.
@Keep range vents unobstructed.
@Donot 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 could create an explosion
and/or fire hazard.
When usinn the cooktor,
l Make sure the reflector bowls
are in place during cooking.
Cooking without reflector bowls
could subject the wirin and
components undernea ?h them to
damage.
*Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners could result in a risk of
electric shock or fire.
Gelect 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
posed an8 element will be ex-
could result in the
I
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
l Check to be sure 3lass cook-
ing utensils are sa e for use on
the ran e. Only certain types of
glass, g ass-ceramic, ceramic,
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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 smokin and greasy
spillovers that cou d ignite.
P
@Turnpan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s,
9 and spills
due to bumping of the pan.
When using the oven
l Always osition oven rack(s) in
desired ocation while oven IS
P
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

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Grease Care and cleaning
*Grease is flammable. Do not
allow grease to collect around
cook-top or in vents. Wipe spill-
overs immediately.
n
*Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin
range by coverin 9 pan on
3,WIh a well- fitted lid, cookie s eet or flat
tray. Flaming grease outside of
E
an can be extin uished with
aking soda or, i
P
available, a
multipurpose dry chemical or
foam-type extinguisher.
.Do not 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 good seal.
Care should be taken 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.
@Disconnect the electrical supply
before servicing the range.
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- 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.
cooktop
control
panel
Left rear
- control knob
Right rear
s annhnl knnh
Left front
-control knob
Right front
-control knob
Surface
unit
indicator
- light
Plug-in l urfaco unit with Oven vent
on*piece chrome
rdlaotor bowl / cooktop
\ ,confrol panel
c__-
-- /
Oven
. control
. / pane’
Surf& unit
maker
Oven control panel
oven
Oven temperature MEALTIMEW”
6

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Using Your Range
In This Section
Pam
Paw
Using the surface uniti -7
..................................... .
Positfonlng racks and pans ............................... 9
For best air cfrculatfon ..................................... 10
Using hminum fofl for
b&ing .......................
10
getting the clock ............................................... 11
Using the Minute Timer .................................... 11
Baking/rorting ................................................ 12
Adjusting the oven temperature control ....... .12
Broiling .............................................................. 13
Broiling f&u ....................................................... 14
Energy saving tips ............................................ 14
Using tfw MEALTfMEfV clock ....................... 15
The oven vent ................................................... 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 knob8 before turning them to
a setting. You can set them 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 Unit Indicator Light on the control
panel will glow when a surface unit is turned on.
Burn and Fire Hazard
Be sure ail control b-robs are turned to OFF
and ail indicator lights are OFF when you
are not cookjng.
Someone could be burned or a fire could
start if a surface unit is accidentally left ON.
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Until you get used to the eettinga, use the
followlng (IO a guide. For best results, start
cooking at the high setting: then turn the control
knob down to continue cooking.
r
t
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SElTING 1 RECOMMENDED USE I
HI
l To start foods cooking.
l To bring liquids to a boil.
Medium-high l To hold a rapid boil.
l To fry chicken or pancakes.
Medium
l For gravy, pudding and icing.
(opposite OFF) l To cook large amounts of
vegetables.
Medium-low l To keep food cooking after
startina it on a hiaher settina.
LO l To keep food warm until ready
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 fiat-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 andlor surface unit.
You can, however, use the newer cookware
available with slightly indented bottoms or very
small expansion channels. This cookware is
specially 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-
fitting lid.
l Choose medium to heavy gauge (thickness)
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 fiat enough or is
too small for the surface unit. Prolonged
usage of incorrect utensils for long periods
of time could resutt in damage to the
surface unit, cooktop, wiring and surround-
ing areas. To prevent damage, use correct
utensils, start cooking on Hi and turn control
down to continue 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.
8

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Home canning information
l Use flat-bottomed canners/pens for best
results.
l Use the largest surface unlt 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 wlth 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 cleen for best heat
reflection.
l To prolong the life of the elements:
- Prepare arneil batches at a time.
- Do not use elements for canning ail day.
l Refer to your canner manual for specific
instructions.
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 Whirlpoor service
company.
Positioning racks and pans
For bakinglroeating with one rack, place the
rack so the top of the food will be centered in the
oven.
Rack placement for specific foods:
FOOD RACK POSlTlON
Frozen pies, large roasts, Lowest level or
turkeys 2nd level from
bottom
Angel and bundt cakes, 2nd level from
most quick breads, yeast bottom
breads, casseroles, meats
Cookies, biscuits, muffins, 2nd or 3rd level
cakes, nonfrozen pies from bottom
When baking on two recks, 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 Hezerd
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
could resutt in personal injury.
9

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For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach ail parts of the oven.
This results in better baking.
l Place the pans so that one is not directly over
the other.
l For beat results, allow 1% to 2 inches
(4-5 cm) of space around each pan and
between pans and oven wails. 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 apiiiovera 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 ail around
than the dish holding the food.
l Do not cover the entire rack with aluminum foil.
it will reduce air circulation and cause poor
cooking resutts.
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
clockwfte 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.
lt 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 position, lift
rack at front and pull out. For further informa-
tion, see “Positioning racks and pans” on
page 9.
2. Set the Oven Selector to BAKE.
3. Set the Oven Temperature Control 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 Oven Temperature
Control to OFF. The OVEN HEATING
Indicator Light will go off.
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 temperature settings,
you can change them by following these steps:
1. Make sure the Oven Temperature Control
Knob is turned to the off position. Pull knob
straight off and flip it over.
12

2. Loosen the locking screws inside the control
knob. Note the poaition of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. 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.
Locking
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 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 cm]). The door will stay
open by itself.
4. Set the Oven Selector and Oven Temperature
Control to BROIL. The OVEN HEATING
Indicator Light will come on.
NOTE: Do not preheat oven when broiling.
5. When brolllng lo done, turn both the Oven
Selector and Oven Temperature Control to
OFF. The OVEN HEATING Indicator Light will
go off.
Custom broil
l lf food is cooking too fast, turn the Oven
Temperature Control counterclockwise until the
OVEN HEATING Indicator Light goes off.
l lf 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 when-
ever using the oven to broil. This allows the oven
to maintain proper temperatures.
13

Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOlTOY DONENESS
Hamburger patties and thin
steaks, $5’ thick or less e
Quickly searing food, rare 0
and medium steaks,
medium patties, ham slices, 0
fish steaks, frankfurters 0
Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
Not used for broiling
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 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 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 recommended. Poor
drainage of grease could result in fire. ff
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.
14
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 “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 the 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.

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, cookiea, etc. -
undercooking will result.
Before using the MEALTlMER clock, make
sure the clock Is set to the correct tlma 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.
4. Set the Oven Selector to TIME BAKE.
5. Set the Oven Temperature Control to the
baking’roasting temperature you want. The
oven will now start and stop automatically.
The OVEN HEATING Indicator Light will come
on when the start time is reached.
6. After baking/roasting is done or to cancel
the setting at any time, turn both the Oven
Selector and Oven Temperature Control
to OFF.
15

To start baking/roasting now
and stop automatically:
1. Position the oven rack(s) property and place
the food in the oven.
2. Push in and turn the Stop Time Knob
clockwise 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 TIME BAKE.
4. Set the Oven Temperature Control to the
bakinq/roasting temperature you want.
5. After bakinglroaating is done or to cancel
the setting at any time, turn both the Oven
Selector and the Oven Temperature Control
to OFF.
To avoid sickness and food waste when
using the MEALTIMER” control:
l 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.
16

The oven vent
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 resuft.
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 could become hot enough
to burn.
l Keep flammable materials away from
oven vent. Failure to do so could result in
burns or a fire.
17

Caring For Your Range
I
In This Section Paw
Page
Surface unite and reflector bowls ................... 18 Cleaning chart ...................................................22
I
Removing the oven door ................................. 20 The oven light ................................................... 24
Removing the oven window ........................... .21
Your range is designed for easy 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.
Failure to do so could result in burns or
electrical shock.
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 recep-
tacle, just enough to clear the element hold-
down clip and the reflector bowl.
18

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.
Removing the oven door
Removing the oven door will help make it easier
to clean the oven.
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the
oven is cool before removing oven door.
Failure to do so could result in burns or
electrical shock.
1. Open the door to the first stop position.
2. Hold the door at both sides and lift it at the
same angle it is in.
3. To replace, fit the bottom corners of the door
over the ends of the hinges. Push the door
down evenly. The door will close only when it
is on the hinges correctly.
20