Whirlpool TER20WOY User manual

UseAndCare
II..
A Note To ‘KXI 2
Important :Shty
Instructions 3
Parts And 14natures 6
Using Your Ibnge 7
Caa;: For ‘riwr 18
If You Need Assistance
Or Service 25
Warranty 28
Cd TOU+FlEE Vfii tl (hrestions or
Canments: 1400+ !53-1301
-I
STANDARD-CLEANIN c; ELECTRIC RANlG I
MODE t. TER20WOY

A NoteToYou
Thank you for buying an Estate qapliance.
You have purchased a quality, n~rfd&ss home ap( jliance. Years of engineering1 4lltperience have gone
into its manufacturing. To ensure that you will enjoy nany years of trouble-free ol~ration, we have
developed this Use and Care Guide. lt is full of valu&le information on how to operate and maintain
your appliance properly and safely. Please read it ci .fofully. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attentbn 11,these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbd
This symbol will help alert you to such dangers as
personal injury. burns, fire and electrical shock. This symbol will help
alert&
to product
damage (scratches, dents, cbtc.) and damage to
your personal property.
Our Consumer Assistance Center number, 1-80~253-1301,
is TOLL-BEE, 24 hours a day.
lf you ever have a question concerning your applianl:el’s operation, or if you need service, feel free to
call our Consumer Assistance Center for help. Wher calling, you will need to know ?/our appliance’s
complete model number and serial number. You car find this information on the In,>del and serial
number plate (see diagram on page 6.) For your car venience, we have included a handy place below
for you to record these numbers, the purchase date ‘I,orn the sales slii and your dglideh name and
telephone number. Keep this book and the sales sliF’ bgether in a safe place for futlJre reference.
h!odel Number
Serial Number
Purchase Date
Deakir Name --
Dealer Phone -_

Important Safety Instructions
I..
To reduce the ri:I;k of fire, electrical si&k, injury to
E
ersons, or dam age when using the range, follow
asic precautiorl:3, including the following:
.. I.
General
“Use the range only i’or its-in- .
oRead all instructions before
using the range.
te;e;t,use as desc:I’ibed In this
.
4nstall or locate the range only
in accordance with the pro-
vided Installation Instructions. It
is recommended that the range
be installed by a qualified in-
staller. The range must be
properly connected to electrical
supply and grounded. areas near units, ht?ating ele-
ments or interior surfaces of
f&!b!Y1 ~fl#~ oven. Surface units and heating
elements may be Ihs:teven
though they are datlc in color.
Areas near surface units and
interior surfaces 0.f sinoven
@WARNING: To reduce the risk become hot enouqh to cause
of tiP ping of the appliance, the burns. During and ;cter use,
app iance must be secured by do not touch, or let c:lothing or
a properl
bracket. 7 installed anti-tip other flammable mzrterials o check if the bracket contact surface unil:;, areas
is installed properly, see “The near units, heating ;!lements or
anti-tip bracket” on page 17. interior surfaces OiI :Iven until
*CAUTION: Do not store things they have had sufficient time to
children mi
range. Chil El
ht want above the cool. Other surface:; of the
ren could be range may become hot enough
burned or injured while climb- to cause burns;
such as, the
ing on it. oven vent openingi, Ihe surface
l Do not leave children alone or near the vent openirlg, the
unattended in area where the cooktop and the ovczndoor.
range is in use. They should
never be allowed to sit or stand
on an
could ‘bpart of the range. They e burned or injured.
@Donot operate the range if
it is damaged or not working
properly.
l Do not use the range for
warming or heatin % the room.
Persons could be urned or
injured, or a fire could start.
#clDonot wear loose or hanging
garments when using the
range. They could Qnite if they
touch a hot surface unit and
you could be burnelI
II II

~Wse only dry otholders. Moist or
damp pothol ers on hot surfaces
8
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.
@Keep range vents unobstructed.
l Do not heat unopened contain-
ers. They could explode. The hot
contents could cause burns and
cqntainer particles could cause
Iqury.
l Do not store flammable materials
on or near the ranP
e. The fumes
can create an exp osion and/or
fire hazard.
When using the cooktop
*Make sure the reflector bowls
are in place during cooking.
Cookin %
without reflector bowls
may su ject the wirin and com-
ponents underneath t
aem to
damage.
l Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners mai result in a risk of
electric s ock 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 anB may result in the
I
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
@Check tb be sure class cook-
ing utensils are s;iiI~!for use on
the ran e. Only certain types of
glass, g ass-cerarn ic, ceramic,9
earthenware or other glazed
utensils are suitabl E!for cook-
tops without breaking due to
the sudden changlcl in
temperature.
l Never leave surface! units
unattended at higlh heat set-
tings. A boilover could result
and cause smoking, and greasy
spillovers that ma:y Ignite.
‘DTurn pan handles i-rward, but
not over other surface units.
This will help reduict? the
chance of burns, i niting of
flammable materia E;,and spills
9
due to bumping of ‘:lle pan.
‘When using the oven
IrAlways position OWI rack(s)
in desired location ,,dhile oven
is cool. If a rack mst be re-
moved while oven is hot, do
not let potholder contact hot
heating element in coven.
“Use care when ope!i%ng oven
door. Let hot air or :#team es-
cape before remo,ving or re-
placing food.

Grease
*Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
@Donot use water on grease
fires. Never pick up a flaming
pan. Smother flamin pan on
range b
fitted IiJ coverin , cookie s eet or flat
!l WIh a well-
!
tray. Flaming grease outside o
t:an can be extinBuished with
aking soda or, i available, a
multipurpose dry chemical or
foam-type extinguisher.
9
Care atid cleaning
ADO not soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
ADO 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.
~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.
- SAVE THESE INSTRUCTIONS -

PartsAndFeal:ures
This section contains captioned illustrations of you r.ange. Use them to become f:l niliar with the
location and appearance of all parts and features. ..
Antl-tip bra&et
(on wall behlnd cm lrol pans4 )
I
surface unit
reflector bowl
Removable
Control panel
Left front Left rear Clock/Minute
control knob control knob llnler 1hen tampera:ure oven
I
4r>ntrol knob selector
I I I I
-Oven vent
Broil element
Bake element
Surface unit
marker light switch Surface hestinj 1 I
Indicator light Oven heating
lndlcator light Right reEr Right front
control knob control knob

Using Your Range
In This Section
Using the surface unlta .......“.........................“” 7
Posltlonlng racks and pans ..................... ..“.” ... 9
For best alr dmulatlon . ...... ..-.... ............. -. .....10
Uslng alumlnum foil for baklng ........... I .. ..... 10
Setting the dock .............................. ..“........ss .” 11
Uslng the Minute llmer ....................... ..“...” ... 11
Baklnghoasting .......“...““..........................”” .. 12
AdJustlng the oven temparalure control ..- - 13
Paw
Elrolllng .... .......................... . ....
.
..a..*<..-...1.....- .... 13
Eholllng Ups ........................... . .................. ..I .... 14
Ehergy saving Ups ............................................ 15
1 lie oven vent .
.. . .............................. - . ...........
16
llhe storage drawer “............I ..I ...................... 16
1lhe antl-Up brackti ” ................................ ..I .... 17
Optlonal door panel pat ......” ................. I.... ... 17
To obtain the best cooking results possible, you must :perate your range properly. Tlis section gives
you important information for efficient and safe use of your range.
Using the surface units;
Control knobs must be pushed In before
turning them to a setting. They can be set
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 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 accidentally left ON.

Until you get used to the aettlngs, uaa the
followlng as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue rxrking.
SElllNG 1 RECOMMENDED USE I
I
Medium
l For gravy, pudding and icing.
l TO cook large amounts of
l To keep food cooking after
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
right cooking utensils for your needs.
l Use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
-Turn it over and check the bottom of the pan
by placing a ruler across it.
-Rotate the ruler in all directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
l The pan should have straight sides and a tight-
fitting lid.
l Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
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.
l Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. lt can overheat
and may damage the utensil or surface unit.
l Do not use canners, woks and specialty utensils
with rounded, warped, ridged or dented tot-
toms. These could cause severe overheating
which damages the utensil and/or surface unit.
Product Danlege Hazard
If a surface unit stays rel for a long time,
the bottom of the pan is not flat enough or
is too small for the suria?s unit. Prolonged
usage of incorrect uterus 1:sfor long periods
of time can resutl in damage to the surface
unit, cooktop, wiring and surrounding areas.
To prevent damage, use correct utensils,
start cooking on HI and t IJrn control down to
continue cooking.

Home canning information
To protect your range:
l Use flat-bottomed canners for best results. Do
not use canners with dented or ridged (porce-
lain enamel-ware) bottoms. They do not make
good contact with the surface unit and cause
severe overheating which damages the
=-)P-
l For best results, use the largest surface unit.
Also, use a canner which can be centered over
the surface unit. Large diameter canners, if not
properly centered, trap heat and can cause
damage to the cooktop.
l Do not place canner on twu surface units at the
same time. Excessive heat build-up 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
ref &ion.
l To prolong the life of the elements:
-Prepare small batches at a time.
-Do not use elements for canning all day.
Optbnal cannlrtg klt
The large diameter of mo!51rvater-bath or
pressure canners combine! with high heat
settings for long periods c# time can shorten the
life of regular surface units and cause damage to
the cooktop.
tf you plan to use the cot CIop for canning, we
recommend the installatio’n trf a Canning Kit.
Order the kit (Part No. 24:2!05) from your
Whirlpool dealer or autholii ed WhirlpooP”
service company.
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1’12to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooklng, follow these guldellnes
for speclfk foods:
. Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks. arrange radcs on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.
Personal Injur)~ Hazard
l Always position oven rilc:k(s) in desired
location before turning lven on. Be sure
the rack(s) is level.
l tf rack(s) must be movt (1while oven is
I hot, use potholders or cliven mitts to
protect hands.
Failure to follow the abolo precautions
may result in personal inj Lry.

For best air circulation .-
Hot air must circulate around the pans in the oven
for even heat to reach all parts of the oven.
l Place the pans so that one is not directly over
the other.
l Allow 1‘B-2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
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.
NOTE: “Oven peeking” may cause heat loss.
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
Using aluminum foil forri
baking
Use aluminum foil to catch spillovers from pies or
casseroles.
l Place the foil on the oven rack below the rack
with the food. The foil should have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish hotding the food.
l Do not cover the entire rack with aluminum foil.
lt will reduce air circulation and cause poor
cooking results.
l Do not line oven bottom with foil or other liners.
Poor baking will result.
Electrical Shock and Flre Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.

Setting the clock
Push in and turn the Minute Timer Knob to set
the dock.
1. Push In Ylnute Timer Knob and turn
cfockwlse until clock shows the correct time
of day.
2. Let the Mlnute Timer Knob pop out. Turn
clockwise until Minute Timer hand points to
OFF. The clock settlng will change If you
push In the knob when turning.
Using the Minute Timer.. I.
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.
Do not push In the knob when setting the
Minute Timer.
1. Without pushlng It In, turn the Minute Timer
Knob counterclockwise until the timer hand
passes the setting you want.
2. Wlthout pushlng 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.
NOTE: Pushing in and turning the Minute Timer
Knob changes the clock setting.
11

Baking/roasting
1.
2.
3.
4.
5.
Position the rack(s) properly before turning on
the oven. To change rack posItIon, lift rack
at front and pull out. For information on
positioning racks, see “Positioning racks and
pans” on page 9.
Set the Oven Selector to BAKE.
Set the Oven Temperature Control to the
baking4oasting temperature you want. The
OVEN HEATING Indicator Liiht 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.
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 durlng
baking/roasting, but does not turn red.
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.
12

Adjusting the oven temperature contl’ol
Does your oven seem hotter or colder than your
old oven? The temperature of your old oven may
have shifted gradually without you noticing the
change. Your new oven is properly adjusted to
provide accurate temperatures. But, when
compared to your old oven, the new design
may give you different results.
If, after using the oven for a period of time, you
are not satisfied with the temperature settings,
they can be adjusted by folbwing these steps:
1. Turn the Oven Temperature Control Knob to
;hivt position. Pull knob straight off and flip
2.
3.
4.
Loosen the locking screws inside the control
knob. Note the posftbn of the notchee.
To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 5°F
(2S”C).
To raise the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 5°F (2.5%).
Tlghten the locking screws and replace the
control knob.
Broiling
1. Position the rack property before turning on
the oven. The oven rack should be positioned
so that the surface of the food ls at least 3 in-
ches (7.4 cm) away from the broil element.
See ‘Positioning racks and pans’ on page 9.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position (open
about 4 inches [lo.2 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 broiling is done, turn both the Oven
Selector and Oven Temperature Control to
OFF. The OVEN HEATING Indicator Light
will go off.
I.?

Custom broil
l tf 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
between 170°F and 325°F (77% and 162.7%).
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
brolllng temperatures.
NOTE: The oven door must be partly open
whenever the oven is being used to broil. Leaving
the door open allows the oven to maintain proper
temperatures. .I I.
Broiling tips
l Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
away from the cooking surface to help prevent
spatter, smoke or fire.
l Refer to a broiling chart in a reliable cookbook
for correct broiling times.
l After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if it is left in the heated oven.
;
-5-
Flre Hazard
4 Place meat the correct distancxa from the
element. Meat placed too clt~~~ to the
element may spatter, smoke, 3urn or
catch fire during broiling.
4 To ensure adequate grease d *ainage, do
n’ot use cookie sheets or similar pans for
oroiling. Also, covering the btrr~ilergrid
Eriih foil is not recommended. Poor drain-
a.ge of grease may resuft in ‘iir3. tf foil is
used. cut slits in foil to corre:v clnd with all
llpenings in broiler grid. Grea:*k can then
{drain away and cool in pan.
14

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 conserve 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 txroking when
possible.
l Use the more efficient surface units instead of
the oven when Possible.
b Turn on the surface unit only itfter placing filled
pan on the unit.
D“Oven peeking” may causs hEat loss. longer
~cooking times and unsatisfiu tsxy baking
,resutts. Rely on your timer.
) IBake cakes, pies or cookie!; bhen oven is
warm. Best time is after a m6 EIYhas been
cocked in it.
11Preheat the oven no longer tlr.ln necessary.
11Plan your meals for the most rlfficient use of the
range. When using the oven CIcook one food,
try to cook the rest of the mier~.in it also.
(8110not preheat when broiling ?oasting or
cooking items such as tassel cl/es.
4 Keep reflector bowls clean ‘lo best heat
reflection.
15

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 Fke Hazard
lf you leave a utensil on the right rear
surface unit, use potholders when moving
it. Pan handles can become hot enough to
burn.
Keep flammable materials away from oven
vent.
Failure to do so can result in burns or a fire.
The storage drawer
The storage drawer is for storing pots and pans.
The drawer can be removed to make it easier to
clean under the range. Use care when handllng
the drawer.
Removlng the storage drawer:
1. Empty drawer of any pots and pans before
removing drawer. Pull drawer straight out to
the first stop. Lii front and pull out to the
seamd stop.
2. Lii back slightly and slide drawer all the
way out.
Replaclng the storage drawer:
1. Fit ends of drawer slide rails into the drawer
guides on both sides of opening.
2. Lii drawer front and push in until metal stops
on drawer slide rails clear white stops on
drawer guides. Lift drawer front again to clear
second stop and slide drawer closed.
16

The anti-tip bracket
The range will not tip during normal use. How-
ever, tipping can occur if excessive force or
weight is applied to the open door without the
anti-tip bracket properly secured.
To verlfy the anti-tlp bracket Is engaged:
l Look to see if the anti-tip bracket is attached
with screws to the wall behind the control panel.
l Make sure the cable tether on the bade of the
range is secured by the two hooks on the
bracket.
l See Installation Instructions for further details.
Optional door panel pack
If you would like to change the color of your oven
door glass to white or almond, you can order one
of these kits:
l White (Kit No. 814071)
l Almond (Kit No. 814072)
from your Whirlpool Dealer. The kits include easy
installation instructions.
17

Caring ForYour IRange
I
In This Section
Page
Page
I
I
Surlace units and
reflector bowls .................. .18
~:lmning chart ... ........ ..“. ........ - ................ . .” ..22
Uh-up cooklop .................................................
21 'lleovm light .... ................. I._ .............. ..-.I ..24
Removlng the oven door.. ............... . ............... 21
your home. Cleaning your range whenever spills
or soilina occurs will helo to keep it bokina and
Your range is designed for ease of care. Most
cleaning can be done with items found around mr t . -
.
4
Burn and Electrical Sh bck Hazard
operating like new. ’ . Make sure all controls are (:.FF and the
range is cool before cleanilq.
Failure to do so can result rI burns or
electrical shock
Surface units and reflec:tor 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 how-
down clip and the reflector bowl.
18

3. Pull the surface unit straight away from the
receptacle.
4. Lii out the reflector bowl. See “Cleaning chart’
on page 22 for cleaning instructions.
Replacing
1. Make sure all surface units are off and cool
Ee; replacing surface units and reflector
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 receptade.
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 hokfdown clip will keep the surface
unit from moving around.
NOTE: Refledor 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.
ff a reflector bowl gets discolored, some of the
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.
20