Whirlpool RS6606XY User manual

Important Safety 3
Parts And Features 6
Using Your Range 7
Usin The
Set& leaning cycle 18
8
Caring For
Your Range 21
If You Need
Assistance
Or Service 25
Warranty 28
1-800-253-I 301
Call us with questions or comments.
SELF-CLEANING ELECTRIC SET-IN RANGE
MODEL RS6606XY

A Note To You
Thank you fol buying a Whirlpool appliance.
You have purchased iI 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 ar d Care Guide. It is full of valuable information on how to operate and maintain
your appliance proper y and safely. Please read it carefully. Also, please complete and mail the Owner-
ship Registration Can 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 si .fety 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 i rlert you to such dangers as This symbol will help you avoid actions which
personal injury, burns fire and electrical shock. could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consume r Assistance Center number, 1-800-253-l 301,
is toll-free, 24 hours a day.
If you ever have a qut stion 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. W ien calling, you will need to know your appliance’s complete model number and
serial number. You cai 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 th s 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
+tead all instructions before
using the range.
*Install or locate the range onl
in accordance with the provi eddy
Installation nstructions. The
ran
qua ified
9e must be installed by a
installer. The range
must be rcperly connected to
electrica P SLpply and grounded.
c
*WARNING: To reduce the risk
of ti ping of the appliance, the
P
app iance rr ust be secured by
anti-tip fastclners. To check if the
appliance is installed proper1
open the oven door and veri y
Y,
that the range is secured to
cabinets wit’1 four screws
through the mounting holes in
the front frame of the oven.
@CAUTION: Do not store things
children mi ht want above the
range. Chiti ren could be burned
or injured while climbing on it.
@Donot leave children alone or
unattended n 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.
.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 injured,
or a fire could start.
@Usethe range only for its in-
te;f;iluse as described in this
aDO NOT TOUCH SURFACE
UNITS, AREAS NEAR UNITS,
HEATING ELEMENTS OR
INTERIOR SURFACES OF
OVEN. Surface units and heat-
ing elements may be hot even
though they are dark in color.
Areas near surface units and
interior surfaces of an oven
become hot enou h to cause
burns. During an2 after use, do
not touch, or let clothing or
other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until1
they have had sufficient time to
cool. Other surfaces of the
range may become hot enough
to cause burns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop and the oven door.
continued on next page
3

ADOnot weal’ loose or hanging
garments wien using the
range. They could ignite if they
touch a hot surface unit and
you could bz burned.
l Use only dri potholders. Moist
or damp po :holders on hot sur-
faces may result in burns from
steam. Do not let potholder
touch hot hl?ating elements. Do
not use a tcwel or bulky cloth for
a potholder It could catch on
fire.
@Keep range vents unobstructed.
*Do not heal unopened contain-
ers. They could explode. The hot
contents could cause burns and
container pIarticles could cause
injury.
ADOnot store?flammable materi-
als on or ncar the range. The
fumes can c:reate an explosion
and/or fire tlazard.
When using the cooktop
*Make sure :he reflector bowls
are in place during cooking.
Cookin %wi. hout reflector bowls
may su ject the wiring and
component 3underneath them to
damage.
@Donot line reflector bowls with
aluminum flYI or other liners.
Improper installation of these
liners ma I,esult in a risk of
electric sIY cck or fire.
*Select a pan with a flat bottom
that is abol t 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 may result in the
I
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
@Check to be sure lass cook-
ing utensils are sa e for use on
9
the ran e. Only certain types of
glass, g ass-ceramic, ceramic,
9
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 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, i niting of
flammable materia s, and spills
9
due to bumping of the pan.
When using the oven
@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.
4Jse care when opening oven
door. Let hot air or steam es-
cape before
placing food. removing or re-
4

Grease
@Grease is f ammable. Do not
allow grea:;e to collect around
cooktop or in vents. Wipe
spillovers immediately.
@Donot use water on grease
fires. Neve *pick up a flaming
pan. Smother flaming pan on
range by coverin with a well-
fitted lid, cclokie s eet or flat
\
tray. Flamir rg grease outside
of pan can be extinguished
with bakinc soda or, if avail-
able, a multi urpose dry
chemical o * oam-type extin-P
guisher.
Care and c:leaninn
@Small amo Ants of formalde-
hyde and carbon monoxide
are given cff in the Self-
Cleaning c /cle from fiber-
El
lass insulijtion and food
ecomposi tion. Significant
exposure to these substances
can cause cancer or repro-
ductive harm. Exposure can
be minimized by venting with
a hood or open window and
wiping out excess food spills
prior to sell-cleaning.
1
m
%
.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.
@Before self-cleaning the oven,,
remove broiler
oven racks an other utensr s.
cpan, broiler 9rid,
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
.Do not soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
.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.
@Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -
5

Parts And Features
This section contain: captioned illustrations of your range. Use them to become familiar with the
location and appear: nce of all parts and features.
Cooktop
control -panel
su rface heating
- il
ndicator light
Left rear
control knob
Right rear
control knob
Left front
control knob
Right front
control knob
Plug-in surface unit
with one-piece chrome Oven vent
reflector bowl /
\ L-L----
cooktop
- control panel
Model and
serial
number
plate
Surface unit
marker
Oven control panel
Oven Oven temperature
selector control knob Automatic MEALTIMEFF
clock/Minute Timer
Oven heatikg
indicator light Lo\cked indicator
light

Using1 Your Range
In This Section
Page
Using the surfac e units ...................................... 7
Positioning racks and pans ............................... 9
For best air circ rlation ..................................... 10
Using aluminum foil for baking ....................... 10
Setting the clocl : ............................................... 11
Using fhe Minut’ ! Timer .................................... 11
Baking/roasting ................................................ 12
Page
Adjusting the oven temperature control ....... .12
Broiling .............................................................. 13
Broiling tips ....................................................... 14
Energy saving tips.. .......................................... 14
Using the automatic MEALTIMERTM clock.. ...15
The oven vent ................................................... 17
Optional door panel pat .................................. 17
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important inforn ration for efficient and safe use of your range.
Using the surface units
Push in control kn ,bs before turning them to
a setting. You can s st them anywhere between
HI and OFF.
Surface unit markers
The solid dot in the surface unit marker shows
which surface unit i: turned on by that knob.
Surface heal ing indicator light
The SURFACE HEI ,TING Indicator Light on the
control panel will gk w when a surface unit is
turned on.
Burn i md Fire Hazard
Be sure all contra 11knobs are turned to OFF
and all indicator I ghts are OFF when you
are not cooking.
Someone could Ibeburned or a fire could
start if a surface lnit is accidentally left ON.

Until you get used to 1he settings, use the
following as a guide. I:or best results, start
cooking at the high sett ng; then turn the control
knob down to continue :ooking.
Medium-high l To h )Id a rapid boil.
l To fr 4chicken or pancakes.
Medium
l For !iravy, pudding and icing.
I-
(opposite OFF) l To c )ok large amounts of
vegetables.
Medium-low l To k#?ep food cooking after
stat-l na it on a hiaher settina.
LO / l T,“,;;e; fc;cTrm until
Cookware tips
l Select a pan that is a lout the same size as the
surface unit.
l NOTE: For best resu Its and greater energy
efficiency, use only fl St-bottomed utensils that
make good contact wi :h the surface units.
Utensils with rounded warped, ridged (porce-
lain enamel-ware) or (lented bottoms could
cause severe overhe? ting, which damages the
utensil and/or surface unit.
Woks, canners and teakettles with flat
bottoms suitable for u ;e on your cooktop are
now available in most houseware stores and
departments.
l The pan should have straight sides and a tight-
fitting lid.
9 Choose medium to keavy gauge (thickness)
pans that are fairly ligl It-weight.
l The pan material (rnctal or glass) affects how
fast heat transfers fror I the surface unit through
the pan material and t ow evenly heat spreads
over the pan bottom. (:hoose pans that provide
the best cooking resul :s.
l Handles should be rn,Ide 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 for long periods
of time can result in damage to the surface
unit, cooktop, wiring and surrounding areas.
To prevent damage, use correct utensils,
stat-l 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 can overheat and may damage the
utensil or surface unit.
8

Home cannhrg information
l Use flat-bottome zlcanners/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 Lnit and which does not
extend more than one inch outside surface unit
area. Large diamt ter canners/pans, if not
properly centered trap heat and can cause
damage to the COI)ktop.
l Do not place canner on two surface units at
the same time. Tc o much heat will build up and
will damage the CIloktop.
l Start with hot water. This reduces the time the
control is set on h gh. Reduce heat setting to
lowest position needed to keep water boiling.
l Keep reflector bcIWIS clean for best heat
reflection.
l To prolong the life of the elements:
- Prepare small Ibatches at a time.
- Do not use elel nents 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 tf e food will be centered in the
oven.
Rack placement fc r specific foods:
RACK POSITION
Frozen pies, large roasts, Lowest level or 2nd
level from bottom
Angel and bundt cakes, 2nd level from
most quick breads yeast bottom
Cookies, biscuits, nuffins, 2nd or 3rd level
from bottom
When baking on tu ro racks, arrange racks on
bottom and third lev al from bottom.
NOTE: For recommended rack placement when
broiling, see “Broilin J rack position 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.

For best air circulation
Hot air must circulate i .round the pans in the
oven for even heat to Ieach all parts of the oven.
This results in better b lking.
l Place the pans so that one is not directly over
the other.
l For best results, all DW 1% to 2 inches
(4-5 cm) of space ar#)und each pan and
between pans and o Ien 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 he oven rack.
Two pans
Place in opposite corr ers of the oven rack.
Three or four pans
Place in opposite corr ers on each oven rack.
Stagger pans so no pi In is directly over another.
Using aluminum foil for baking
Use aluminum foil to ( atch 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 i ich (3 cm) larger all around
than the dish holdinl j the food.
l Do not cover the errtire rack with aluminum foil.
It will reduce air circ Jlation and cause poor
cooking results.
l Do not line oven bc ttom or entire oven rack
with foil or other liners. Poor baking will result.
Electrical She lck and Fire Hazard
elements because it will damage them and
could result in sho :k or fire hazard.
IO

Setting the clock
Push in and turn tt e Minute Timer Knob to set
the clock.
1. Push in Minute rimer Knob and turn
clockwise until ( lock shows the correct time
of day.
2. Let the Minute l’imer Knob pop out. Turn
clockwise until N inute Timer hand points to
OFF. The clock setting will change if you
push in the kno 3 when turning.
Using the Minute Timer
The Minute Timer d )es not start or stop the oven.
It works like a kitcht n timer. Set it in minutes up
to an hour. You will hear a buzzer when the set
time is up.
NOTE: Do not pus I in the knob when setting
the Minute Timer, o when stopping the buzzer.
Pushing in and turn ng the Minute Timer Knob
changes the clock setting.
1. Without pushin 1 it in, turn the Minute Timer
Knob counterclol :kwise until the timer hand
passes the settir g you want.
2. Without pushin 1 it in, turn the knob back to
the setting you want.
When the tin e is up, a buzzer will sound.
To stop the buzz ar, turn the Minute Timer
hand to OFF.
11

Baking/roasting
5.
Position the rack(s I properly before turning on
the oven. To than! e rack position, lift rack at
front and pull out. I‘or further information, see
“Positioning racks i nd pans” on page 9.
Set the Oven Selector to BAKE.
Set the Oven Tern1 Nerature Control to the
baking/roasting ten lperature you want. The
OVEN HEATING II dicator Light will come on.
The oven is prehe: ted when the OVEN
HEATING lndicato Light first goes off.
NOTE: Do not pret Ieat oven when roasting or
cooking items suet as casseroles.
Put food in the OVEn.
During baking/rc asting, the elements will
turn on and off to r maintain the temperature
setting. The OVEh HEATING Indicator Light
will turn on and off with the elements.
NOTE: The top el zment helps heat during
baking/roasting, )ut does not turn red.
When baking/roasting is done, turn both
the Oven Selector and the Oven Temperature
Control to OFF. TI le OVEN HEATING
Indicator Light will go off.
Adjusting the oven temperature control
Oven temperature c( 1ntrol.swill gradually shift
after years of use. Ss1,even though your new
oven is propery adju ;ted to provide accurate
temperatures, it may cook faster or slower than
your old oven.
If, after using the (lven for a period of time, you
are not satisfied witl- the temperature settings,
you can change the1n by following these steps:
1. Turn the Oven Tl?mperature Control Knob to
the off position. Full knob straight off and flip
it over.
12

Loosen the locking screws inside the control Locking
knob. Note the IBosition of the notches.
To lower the te nperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 5°F
(2.5%).
To raise the ter rperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equi 11sabout 5°F (2.5%).
Tighten the locking screws and replace the
control knob.
Broiling
1. Position the rat k properly before turning on
the oven. Positi >n rack so that the surface of
the food is at le; st 3 inches (7.4 cm) away
from the broil elc!ment. See “Broiling rack
position chart” o 1 page 14.
2. Put the broiler pan and food on the rack.
3. Close the door 1o the Broil Stop position (open
about 4 inches [ IO.2 cm]). The door will stay
open by itself.
4. Set the Oven Selector and Oven Temperature
Control to BROI _.The OVEN HEATING
Indicator Light Mill come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn both the Oven
Selector and Ov an Temperature Control to
OFF. The OVEF HEATING Indicator Light will
go off.
Custom bro I
l If food is cooking too fast, turn the Oven Tempera-
ture Control tour terclockwise until the OVEN
HEATING lndicat x Light goes off.
l If you want the fo Id to broil slower from the start,
set the Oven Ter tperature Control Knob between
170°F and 325°F (77°C and 163°C). These
temperature settil tgs allow the broil heating
element to cycle ;rnd to slow cooking. The lower
the temperature, he slower the cooking.
l Fish and chicken are some foods that may cook
better if you use I)wer broiling temperatures.
The Oven Select0 *must be on BROIL for all
broiling temperat! Ires.
NOTE: Leave the r,ven door partly open when-
ever using the over to broil. This allows the oven
to maintain proper ‘emperatures.
Notches \-
Tooth
13

Broiling rack position chart
RACK POSITION “YPE OF FOOD/
FROM BOlTOM IIONENESS
4 Iiamburger patties and
1?in steaks, %” thick or
I?SS o-
Q-
3 1luickly searing food, rare
Ind medium steaks, Q-
nedium patties, ham slices,
ish steaks, frankfurters o-
2 Nell-done steaks and
latties, lamb chops, split
:hicken, pork steaks and
:hops, whole fish
l Use the broiler pan md arid for broilina. Thev
are designed to’drai 1excess liquid ani fat -
away from the cooki ig surface to help prevent
spatter, smoke or fir ?.
. Refer to a broiling c iarl in a reliable cookbook
for correct broiling ti nes.
l After broiling, remI )ve the broiler pan from the
oven when you rem )ve the food. Drippings will
bake on the pan if y N leave it in the heated
oven.
Broiling tips
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.
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 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 swing tips
Although the energy Ilsed for cooking is usually a
very small percentagl? of the total energy used in
the home, cooking er ergy can be used efficiently.
Here are some tips t( help you save energy
when using your cool :ing product.
l Use pans with flat t ottoms, straight sides and
tight-fitting lids.
. Match the pan to tt e surface unit size.
l Cook with a minim1rm of liquid or fat to help
shorten cooking tine.
. Preheat pans only Nhen recommended and for
the shortest time pclssible.
9 Start food on highs r heat settings, then set
surface unit control on low or off to finish
cooking. Use retair ed heat for cooking when
possible.
l Use the more effici snt surface units instead of
the oven when poe sible.
14
. 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 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.
l Keep reflector bowls clean for best heat
reflection.

Using the automatic MEALTIMER’” clock
The automatic MEAL TIMER clock is designed to
turn the oven on and off at times you set even
when you are not arcund.
Timed baking/roa: ting is ideal for foods which
do not require a prer eated oven, such as meats
and casseroles. Do Ilot use the timed cycle for
cakes, cookies, etc ... undercooking will
result.
Before using the MEALTIMER clock, make
sure the clock is s( t to the correct time of
day. (See “Setting tt e clock” on page 11.)
To delay stalt and stop
automatically:
1. Position the ove i rack(s) properly and place
the food in the 01en.
2. Push in and turf Ithe Start Time Knob
clockwise to the time you want baking/
roasting to start.
3. Push in and turl I the Stop Time Knob
clockwise to the time you want the oven to
shut off.
4. Set the Oven Se ector to TIME BAKE.
5. Set the Oven Te nperature Control to the
baking/roasting 13mperature you want. The
oven will now stz rt and stop automatically.
The OVEN HEA’rlNG Indicator Light will come
on when the stal t time is reached.
6. After baking/roil-sting is done or to cancel
the setting at al by time, turn both the Oven
Selector and Ov ?n Temperature Control
to OFF.
15

To start baking/roasting now
and stop automatically:
1. Position the ove I rack(s) properly and place
the food in the ov ?n.
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 Sell actor to TIME BAKE.
4. Set the Oven Ten lperature Control to the
baking/roasting temperature you want.
5. After baking/roa: ;ting is done or to cancel
the setting at an!’ time, turn both the Oven
Selector and the ()ven Temperature Control
to OFF.
To avoid sickness and food waste when
using the MEAL1 IMER’” control:
. Do not let most 1INFROZEN food stand for
more than two hcurs before cooking starts.
l Do not allow foot to remain in oven for
more than two hc urs after the end of
cooking cycle.
NOTE: Do not use foeIds that will spoil while
waiting for cooking to start. Such foods are:
dishes with milk or eg JS,cream soups, and
cooked meats or fish. Also, foods containing
baking powder or yea ;t will not rise properly
when cooked using df lay start.
16

The oven vent
Hot air and moisture escape from the oven Oven vent
throuah a vent under the riaht rear surface unit. /
Burn a id Fire Hazard
If you leave a uter sil on the right rear
surface unit, use flotholders when moving
it. Pan handles ca I become hot enough to
burn.
Keep flammable r materials away from oven
vent.
Failure to do so CiIn result in burns or a fire.
You ian cook on the unit 0; 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 utensi s left over the vent can melt.
I
Optional door panel pat
If you would like to cl range the color of your oven
door glass to white 0’ almond, you can order one
of these kits:
l White (Kit No. 814( 71)
. Almond (Kit No. 81 $072)
from your Whirlpool IIealer. The kits include easy
installation instructior IS.
17

Using The Self-Cleaning
Cycle
I
I
In This Sec:tion
Page Page
How the cycle wo rks ........................................ 18 Setting the controls ......_................................... 19
I
Before you start . ,......................,...................... 10 Special tips ........................................................ 20
The Self-Cleaning cy;le saves you from the toil and mess that often come with hand-cleaning the oven
interior. Like with the other functions of your range, you operate the Self-Cleaning cycle with the easy-
to-use controls. Plea: e review the instructions in this section to keep your oven spotless.
How the cycle works
The Self-Cleaning cyc le uses very high heat to
burn away soil and gr ?ase. During the cycle, the
oven gets much hotte’ than it does for normal
baking or broiling. Thi 5high heat breaks up the
soil or grease and but ns it away.
You can adjust the :ycle time to the amount of
soil in your oven. You can set the cycle time
anywhere between 2 md 4 hours. (See ‘Setting
the controls” on page 19.)
The graph at the right is representative of a
normal, 3-hour Self-C eaning cycle. Note that the
heating stops when th s 3-hour setting is up, but it
takes longer for the o\ en to cool enough to
unlock.
START 1 Time ltt Hours 3 STOP
Before you start
Before you start the Self-Cleaning cycle, make
sure you:
l Hand-clean the are; .s shown. They do not get
hot enough during tf e cleaning cycle for soil to
burn away. Use hot vater and detergent or a
soapy steel-wool pat Ifor cleaning.
NOTE: DO NOT cle: n, move or bend the seal.
Poor cleaning, bakin J and roasting may result.
DO NOT
hand-clean seal
Hand-clean frame
Hand-clean door
around edge
18

l Remove the broiler pan grid and any pots
and pans being stored in the oven.
NOTE: You can clew.n the broiler pan (without
grid) in the oven if ye)u have first removed most
of the soil by hand-c leaning or a dishwasher. If
most of the soil is nct removed, too much
smoking will occur. ‘-he chrome broiler pan grid
will discolor if cleant,d in the Self-Cleaning
cycle.
l Wipe out any loose! soil or grease. This will
help reduce smoke luring the cleaning cycle.
. Remove the oven Iacks from the oven if you
want them to rema in shiny. You can clean the
oven racks in the SC!If-Cleaning cycle, but they
will become harder o slide. (See page 23.) If
you clean racks in tl re Self-Cleaning cycle,
place them on the 2 id and 4th rack guides.
(Guides are counter I from bottom to top.)
l Heat and odors an normal during the Self-
Cleaning cycle. Kes p the kitchen well ventilated
by opening a windo Y or by turning on a vent
hood or other kitchc n vent during the cycle.
Personal Injury and
Product Damage Hazard
l Do not touch the oven during the Self-
Cleaning cycle. It could burn you.
l Do not use commercial oven cleaners in
your oven. Cleaners may produce hazard-
ous fumes or damage the porcelain finish.
l Do not leave foil in the oven during the Self-
Cleaning cycle. Foil can burn or melt and
damage the oven surface.
NOTE: Do not force the Lock Lever. You could
bend or break it. The lever is designed to stay
locked until the oven is cool enough to open
safely. Wait until it moves freely.
Do not block the vent during the Self-Cleaning
cycle. Air must move freely for best cleaning
results.
Do not leave plastic utensils near the vent.
They may melt.
Chrome reflector bowls must not be cleaned in
the oven. They will discolor.
Setting the controls
2. Make sure the ck ck, Start and Stop Times all
have the correct time of day.
3. Push in and turn the Stop Time Knob
clockwise 2 or 3 iours.
l Use 2 hours for ight soil.
l Use 3 hours or Inore for moderate to heavy
soil.
NOTE: Make sun the Start Time Knob is not
pushed in.
19

4. Lift the panel be ween the oven door and the
control panel. Mclve the Lock Lever to the
right-the Clean f o&ion. The OVEN HEATING
Indicator Light w IIcome on.
5. When the oven :emperature goes above
normal baking/r Dasting temperatures, the
LOCKED lndicat )r Light will come on. When
the LOCKED Ind cator Light comes on, you
cannot open the door or move the Lock Lever.
6. After the Self-C eaning cycle is completed
and the oven hz s cooled sufficiently, the
LOCKED lndicat )r Light will go off. You can
then move the Lcck Lever back to the left. DO
NOT FORCE IT. Wait until it moves easily.
Turn the Oven Selector and Oven Tempera-
ture Control to 0 qF.
7. After the oven i i cool, wipe off any residue
or ash with a dar ip cloth. If needed, touch up
spots with a soal bysteel-wool pad.
To stop the ISelf-Cleaning
cycle at any time:
1. Push in and turl I the Stop Time Knob
clockwise until i points to the correct time of
day.
2. Turn the Oven Selector and Oven Tempera-
ture Control to 0 qF. When the oven has
cooled sufficient1 1,the LOCKED Indicator
Light will go off a id you can move the Lock
Lever back to thr left. DO NOT FORCE IT.
Wait until it move s easily.
Special 1 ips
l Keep the kitchen ‘veil ventilated during the Self-
Cleaning cycle to ielp get rid of heat, odors and
smoke.
l After the oven is cool, wipe up any residue or
ash with a damp c10th.
l Clean the oven bc fore it gets heavily soiled.
Cleaning a very s( liled oven takes longer and
results in more srr oke than usual.
l If the Self-Cleanin J cycle does not get the oven
as clean as you e: :pected, the cycle may not
have been set Ion 1enough or you may not
have prepared the oven properly. Set the Self-
Cleaning cycle lor ger the next time and hand-
clean areas notec on page 18.
20