Whirlpool RS6305XB User manual

A Note To You 2
kiZEZk:- 3
PartsAnd Features 6
Using Your Range 7
Catin For
Your nge
ia 18
If You Need
ttt2FCeor 27
Warranty 32
1-800-253-1301
Call us with questions or comments.
CONTINUOUS-CLEANING ELECTRIC SET-IN RANGE
MODELS RS630PXB
and RS6305XB

A Note To You
Thank you for buying a WhirlpooP 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 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.
(scratches, dents, etc.) and damage to your
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 27. 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
@Read all instructions before
using the range.
*Do not use the range for warm-
ing or heating the room. Per-
sons could be burned or injured,
or a fire could start.
4nstall or locate the range onl
in accordance with the provi dyed @Usethe range only for its-in- .
Installation Instructions. The t;;t;t,use as described In thrs
.
@Donot touch surface units,
areas near units, heating ele-
ments or interior surfaces of
@WARNING: To reduce the risk
of ti ping of the appliance, the oven. Surface units and heating
app iance must be secured by
P elements may be hot even
anti-tip fasteners. To check if the though they are dark in color.
Areas near surface units and
appliance is installed proper1 , interior surfaces of an oven
open the oven door and veri become hot enou h to cause
that the ran e is secured to 4
cabinets wit four screws
a burns. During an8 after use, do
through the mounting holes in not touch, or let clothing or
the front frame of the oven. other flammable materials
contact surface units, areas
*CAUTION: Do not store things near units, heating elements or
children mi%
ht want above the interior surfaces of oven until
range. Chil ren could be burned they have had sufficient time to
or injured while climbing on it. cool. Other surfaces of the
l Do not leave children alone or range, such as the oven vent
unattended in area where the opening, the surface near the
range is in use. They should vent opening, the cooktop, and
never be allowed to sit or stand the oven door and window,
on an
could ‘bpart of the range. They could also become hot enough
e burned or injured. to cause burns.
l Do not operate the range if it
is damaged or not working
properly.
continued on next page
3

4%
@Donot wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
4Jse only d potholders. Moist
or damp po holders on hotr
surfaces maII result in burns
from steam. 0 not let
potholder touch hot heating
elements. Do not use a towel or
bulky cloth for a potholder. It
could catch on fire.
@Keep range vents unob-
structed.
*Do not heat unopened contain-
ers. They could explode. The
hot contents could cause burns
and container particles could
cause injury.
ADOnot store flammable materi-
als on or near the range. The
fumes could create an explo-
sion and/or fire hazard.
When using the cooktop
@Make sure the reflector bowls
are in place during cooking.
Cooking without reflector bowls
could subject the wirin and
components undemea ?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.
*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 heatin element will be ex-
posed an8 could resutt in the
I
8 niting of clothing or potholders. orrect pan size also improves
cooking efficiency.
*Check to be sure 3lass cook-
ing utensils are sa e for use on
the range. Only certain types
of glass, glass-ceramic, ce-
ramic, 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
9niting of
flammable materia s, and spills
due to bumping of the pan.
When using the oven
@Always
desired ocation while oven ISP osition oven rack(s) in
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
4Jse care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
4

Grease
*Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin
range by coverin pan on
fitted lid, cookie s eet or flat
7-l
WI h a well-
9
tray. Flaming grease outside of
Iian can be extin uished with aking soda or, i
P
available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
ADOnot soak removable heat-
ing elements in water. The
element will be damaged and
shock or fire could result.
.Do not use oven cleaners. No
commercial oven cleaner or
oven liner rotective coating of
any kind sR ould be used in or
around any part of the oven.
.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.
@Donot 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 -

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
Sdce unit
marker
Left rear
- control knob
Right rear
8control knob
Left front
control knob
Right hont
conbol knob
Surface unit
ndicator light
Oven control panel
Plug-in rurface unit
with onapiece
chrome rdlector bowl Oven vent
/
--I /-
A
L
Cooktop control
own MlMtor Oven temperature
control knob MEALTIMER’”
I clockA4inuta Timer
6

Using Your Range
In This Section Paw
Uring the rurface unit6 ..................................... .7
Po6itioning rack6 and pen6 ............................... 9
For be6t air circulation ..................................... 10
U6ing 6luminum foil for bdcing ...................... .10
S3tting the clock ............................................... 11
U6ing the Minute Timer .................................... 11
Bakinghoa6ting ................................................
12
Paw
Adjurting the oven temperature control ....... .12
Broiling .............................................................. 13
Broiling tip6 ....................................................... 14
Energy 66ving tip6 ............................................ 14
U6ing the MEALTIMER’” clock ...................... .15
The oven vent ................................................... 17
To obtain the best cooking results possible, you must operate your range properly. This section give6
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 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 unit indicator light
The Surface Unit Indicator Light on the control
panel will glow when a surface unit is turned on.
Burn end 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.
7

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.
1 SElTlNG 1 RECOMMENDED USE I
1“’ ~~~~~~~;es*1
Medium-high l To hold a rapid boil.
I
Medium I l For gravy, pudding and icing.
CJPPO~~~~OFF) l To cook lame amounts of I
vegetables.-
Medium-low l To keep food cooking after
LO starting it on a highe;setting.
l To keep food warm until ready
to serve.
Cookware tips
. Select a pan that is about the same size as the
surface unit.
. NOTE: For best results and greater energy
efficiency, use only flat-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 and/or 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 cookfng 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 unft 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
could 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 cookfng.
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

Home canning information
l Use flat-bottomed canners for best results.
l Use the largest sudace 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.
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 kii (Part No. 242905) from your
Whirlpool dealer or authorized Whirlpools
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 RACK POSITION
Frozen pies, large Lowest level or 2nd
roasts, turkeys level from bottom
Angel and bundt cakes, 2nd level from
most quick breads, bottom
yeast breads, casse-
roles, meats
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
could result in personal injury.
Cookies, biscuits.
muff ins, cakes,
nonfrozen pies
2nd or 3rd 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.
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 resulta, 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 panr:
One pan
Place in the center of the oven rack.
Two pana
Place in opposite corners of the oven rack.
Three or four panr
Place in opposite corners on each oven rack.
Stagger pans so no pan is directfy over another.
Using aluminum foil for
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 aluminum 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
elements.
Failure to follow this precaution could
result in electrical shock or fire hazard and
damage to the elements.
baking
/
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.
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 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 lirst 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
baklnglroasting, 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 position of the notches.
3. To lower the temperature, hoM 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.
Broiling
1. Position the rack properly before turning on
the oven. The oven rack should be positioned
so that the surface of the food is at least 3 in-
ches (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 itsetf.
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 broiling is 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 ll you want the food to broil slower from the start,
set the Oven Temperature Control between 170°F
and 325°F (77% and 163%). 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 ail
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 POSlTlON TYPE OF FOOD/
FROM BOllOM DONENESS
Hamburger patties and thin
steaks %’ thick or less
Quick; searing food, rare e
and medium steaks, 0
medium patties, ham slices, 0
fish steaks, frankfurters
Well-done steaks and 0
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.
I
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. 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
Atthough 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 tar cooking when
possible.
l Use the more efficient surface units instead of
the oven when possible.
14
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 Plsn 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, cookies. etc. - undercooking
will result.
Before using the MEALTlMER clock, make
sure the clock is set to the correct time of
day. (See “Setting the cloclc 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. Posftion the oven rack(s) properly 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
baking/roasting temperature you want.
5. After baking/roasting ir 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
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 lf 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
bums or a fire.
17

Caring For Your Range
In This Section Pew PW
Surfscs units snd rsflectof bowl* ................... 16 Ths contfnuouscksning oven ........................22
Removing ths oven door .................................
20 Cleaning chart ...................................................
24
Removing the ovsn window ............................21 The oven light ...................................................26
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 if 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. Lii 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 24 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 nnd 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
rams 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