SET-INELECTRIC RANGE Model RS600BXK uluerrt A A - Surface Oven Control Panel y Automatic he-Plec Zeflecto~ Iiillcone Heat Seal Copy If you need service. Information ready. 1 Complete just behind 2. Purchase or call Your Model with Model and Serial the oven door). date from your Numbers sales [from have Here this Model Number Senol Number the plate slip Copy this information in these spaces. your warranty and the sales slip together place. See the “Cooking and Serial Numbers a question, Keep this book, in a handy Guide”for Purchase Servlce Company important Dale and safety information. Unit Phone Number Oven Fruper installdtfon and safe use of the oven are your personal respon$lbllittes. Read this”Use and Care Guide” and the “Cooking Guide”carefully for important use and safety information. You must be sure your range Is... l l l installed and leveled in a cabinet and an a floorthat will hold the welg ht; installed In a well-ventHated area protected from the weather; praperly connected to the correct electric supply and grounding. (See “lnstallatlon instructions.“) Properuse You must be sure your range is... l l l used only for jobs expected of home ranges; used only by people who can operate it properly; property maintained. ---------- - Contents Your Responslbllitles Installation Proper Use Safety Using Your Range Surface Unit Controis Oven Controls I ResetGng the Oven Over! Qa-&lc Positions The Oven Door Over7 !lgh? Oven Veril OptIonal Rotisserie Accessory Canning Cleaning and Caring Tempera?ure Control 5 a a a Kit for Your Range 3 Using your range Surface Unit > Controls Control pushed knobs in before to a setting anywhere must be turning them They can be set between HI and OFF The signal light will glow when a surface unit is on. Be sure the light is off when you are not cooking. Indicators Turn to setting Until you get used lowing as a guide. to the settings. use the fol- “6 , Signal Light Use HI to start foods cooking or to bring liquids to a boil. Use MED-HI to hold a rapid boil or to fry chicken or pancakes. ’ Use MED for grovy, puddings and icings or to cook large amounts of vegetables SURFACE UNITS Use MED-LO to keep food cooking after starting it on a higher setting. See “The Accessory Canning Kit” (page your “Cooking Guide” for important information. A a) and utensil Use LO to keep food warm until ready to serve. Set the heat higher or lower within the LO band to keep food at the temperature you want. Element will be black during cooking if contact with bottom of pan IS good. Element will not turn red if gooa contact IS made Adjustable Oven Teiperature Control OVEN CONTROLS BAKING 1. Put oven 2. 3. 4. 5. 6. rack where you want it (See page 6 for suggestlons J Set Oven Selector to BAKE Set Oven Temperature Control to the ba k~ Ing temperature you want Let the oven preheat until tqe Signal Light goes off Put food In the oven When done baking. turn both knobs to OFF During baking, the elements will turn on and off to help hold the oven temperature at the setting. (The top element will never turn red, but will be hot.) The Signal light will turn on and off with the elements. RESETTING THE OVEN TEMPERATURE ~___~-- __~CONTROL ~~~~ Does your new oven seem to be hotter or colder at tne same settings than YOM old oven’ The temperature setting in your old oven may have changed graau~ ally over the years The accurate setting of your new oven can seem different If you think the oven temperature needs adjusting. follow these steps OFF Locking 1. Pull out the center of the Oven Temperature Control. OFF Tooth Screw 2. I.oosen Tighten the locking Notches 3. To lower the lot k Ing screw the temperature. move black ring so tooth closer to LO. Each notch equals about 10 F (5 C) screw. Replace OFF the knob. 100th Notches 4. To raise the temIS perature black closer notch about move ring so tooth to HI Each equals 40 F (5 C) is 5 BROILING j 1. Place the rack where you want it for broiling. [See below for suggestions.] 2. Put broiler pan on the rack 4. Set Oven Temperature Control to BROIL. [Set on a lower temperature for slower broiling See below J 5. During broiling the oven door must be partly open A built-in stop will hold it there. and food 3. Set Oven BROIL 6. When broiling turn both knobs Selector IS to done, to OFF Broiling can be slowed by setting the Oven Temperature Control to CI setting lower than BROIL. When it’s on BROIL, the broil element IS on all the time. When It’s on a temperature, the element turns off and on. The lower the temperature setting, the shorter are the times when the element IS on The Oven Selector Knob brolllng temperatures. must be on BROIL and the door partly open for all OVEN RACK POSITIONS Position rack before turning on the oven. Broil Lift rack at tront and Element pull out. BAKING OR ROASTING BROILING Food for baking or roasting should be placed in the center of the oven. Always leave at least 1’1, to 2 inches (4-5 cm] between the sides of a pan and the oven wall and another pan. For more information, see the “Cooking Guide ” Adjust the rack so the food to be Droiled is at a suggested distance from the broil element. (See page 7.) ALWAYS broil with the door open to the broil-stop, 6 Suggested oven-rack kinds of meats. positions Descrlptlon and broiling inches (cm) trom top ot food to Broil Element Beef Steak) Rare Medium Well don- 1 ;2.5 cm,! 1 (2.5 cm) 1 12.5 cm) (8 cm) iI3 cm) 18.~ ml Beef Steak; Rare Medium Well Done 1’) (4 cm) I’ 2 (4 cm) I’: (4cm) -5 -5 -5 Hamburgers :-, Lamb Chons Medium 1 (2.5 (-In) Ham slice, orecooked or tendered ’ -1 (I-2.5 Canadian I; Bacon Pork Rib OI Loin Choo Well done I- Approximate Minutes Selector set to BROIL 1st slde 2nd slde 7-9 3-I 1 1 l-13 [lo-13 (IO-13 (lo-13 cm) cm) cm) 3-5 4-7 5-7 13-45 17-19 19-21 6-8 8-I 0 14-16 6-8 4-5 3 6-8 4-5 cm] 3 6-8 4-5 (1 cm] 3 6 4- (1 cm) (a -1 (2-2.5 cm] (8 yy 4 ~5 (10-11 cm) 15 ,! IJ 2-3 lb [:-I 5 kcj] cd in haif 7 .9 cm) 25-30 IO-12 whole fillets 3 (8cm) 3 (8 cm) II-16 7-8 9-14 5-7 il Frankfurte,i times for different 2 cm’ (18-23 3 (8cm) 4 -5 110-13 cml 3 3 6-7 4-5 THE OVEN DOOR REMOVING ODer; the door REPLACING to the firs <:a~. tinld the door at both sides ond loft It at the same angle IS in. it Fit the bottom door overthe corners of the ends of the hinges Push the door down evenly The door WIII close only when IV IS on the hinges correctly THE OVEN LIGHT i r,,3 vie1 Close To replace Iuw ~111 come on when you 1~ ,->,i& doorto shut off the light ooen the oven door. the light bucb 2. kerrsit? fr(,rr the llrght bult cti socket 3. THE OVEN VENT Replace the bulb with a 40-watt appliance bulb available from most grocery, variety and hardware stores. Turn the electrical power back on at the main power supply ‘Whe? the oben IS on, hot air escapes through a vent under the right rear surface unit The vent is needed for air circulation in the oven Do not block the vent. Poor baking can result. THE OPTIONAL ROTISSERIE If you 261880) would uke o riltlsserle for your lower oven, you can order a kit (Part from \i!~~~r cle/i,er The kit includes easy installation instructions. No ACCESSORY CANNING KIT (Part No. 242905) The large dial-nere: )I lmost water-bath or pressure canners combined with high plea: settings for Ion J oeriix : ,of tin?e can shorten the life of regular surface units and cause damage to the hcooktop If you plan tc use the cooktop for canning, we recommend the installation of a Canning Kit Orderthe kit from your Whirlpool Dealer or Tech-Care Service Company. Use only flat-bottomed utensils for best results and to prevent damage to the range. Specialty iterns with rounded or ndged bottoms (woks, ridged bottom canners or tea kettles] are rot recommended. See the “Cooking Guide” for important utensil Information SEE THE “COOKING GUIDE” FOR IMPORTANT CANNING INFORMATION for youknge SURFACE UNITS AND REFLECTOR BOWLS CONTROL PANELS AND KNOBS / 1. Y First make sure knobs pull knob stralght off. REMOVING are set on OFF then ,A 3. 4. soapy water and a soft cloth the panel Rinse and wipe dry Wasn knobs swell qnd dry )I-? aarm Push the knobs straight they Doint to GFF +e?/ 1. Be sure surface 2. Lift the edge of the unit opposite thereceptacle just enough to clear the reflector bowl. 3. Pull the surface receptacle. 4. Lift out the reflector units are OFF and COOL. / 2. Use warm wipe %. soapy back water. on Moke to Rinse sure unit straight away from the bow! 9 REPLACING 1 . Be sure surfuce 2. unit CC ttvijS: :r- Line up opening In the. retlt?ct<ir the surface unit receptacle OFF. bowl 4. While pushing the surface unitterminal into the receptacle, lift a little on the edge of the unit nearest the receptacle. 5. When the terminal is pushed Into the receptacle as far as it will go, the surface unit WIII fit into the reflector bowl. wtth Terminal n 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 the utensils used may not be flat enough. Or some may be too large for the surface unit In either case, some of the heat that IS meant to go into or around a utensil goes down and heats the reflector bowl. This extra heat can discolor it. CLEANING PART CHART WHAT TO USE HOW TO CLEAN l Outside of range Soft cloth, warm soapy water Nylon or plastic scouring pad ‘or stubborn spots Surface units Yo cleantng Control knobs Norm sudsy water and bristle brush 4utomatic dishwasher or Narm soapy water or plastic ;crubbing pad #arm soapy water or soapy steel wool pads Norm :o7py water ~~ Chrome reflector ,44dm;:lum broiler DOWIS pan Surface unit corllrol panel Oven control pcinel Oven racks Oven door -Standard gloss oven required Norm soclpy water 2ommercial glass cleaner Warm, soapy water or soapy steel wool pods IWarm. soapy water or plastic icrubbrng pad Zommercial glass cleaner #arm. soapy water or soapy ,teel wool pads Zommerciol oven cleaners Wlpe ofl regularly when range is cool. 9 Do not allow food containing acids (such as vinegar, tomato, lemon jutce or mllk) to rem6in on surface. Acids will remove the lossy flnish. 08 o not use abrasive or harsh cleansers. l Spatters or spills will burn off. l Do not immerse in water. l Wash, rinse and dry well. l Do not soak. l Clean frequently. l Wash with other cooking utensils. l Do not use harsh abrasives. l Wash with other cooking utensils. l Wash, rinse and dry with soft cloth. l Wash, rinse and dry with soft cloth. Follow directions provided with cleaner. Wash, rinse and dry. Use steel wool pads for stubborn areas. Make certain oven is cool. Wash, rinse and dry well with soft cloth. Follow directions provided with cleaner. Remove door for easier access. Place newspaper on floor to protect floor surface. Follow directions provided with the oven cleaner. Rinse well with clear water. Use in well ventilated room. Do not allow commercial oven cleaner to contact the heating elements, oven seal, or exterior surfaces of the range. l l l l l l l l l l If you need service or assistance, we suggest you follow these fm steps: 1. Before Performance little things you out tools of any If nothing l calling for assistance.. . problems can find kind. often result from and fix yourself with- operates: Is the range correctly wired Into a live circuit with proper voltage? (See Installation Instructions.) Have you checked breaker box? l the main fuse or circuit- If the oven will not operate: l l Is the Oven Selector turned to a setting [BAKE or BROIL)? Is the Oven Temperature Control turned temperature setting? If surface l l l Did you If cooking l l units will not operate: Have you checked the main fuse or circuitbreaker box? Are surface units plugged in all the way? Do the control knobs turn? If surface turn: l to a unit control push in before results aren’t Is the range level? Are you using pans Cooking knob or knobs trying will not to turn? what you expect: recommended in the Guide? If baking, have you allowed I1 2 to 2 inches (4-5 cm) on all sides of the pans for air circulation? l Does the oven temperature seem too low or too high? See page 5, “Resetting the oven temperature control.” l Have you preheated the oven as the recipe calls for? l Are the pans the size called for In the recipe? l Are you following a tested recipe from a reliable source? l Do the cooking utensils have smooth, flat bottoms? l Do the cooking utensils fit the surtace unit being used? See the Cooking Guide for more information on cooking problems and how to solve them l 2 l If you need assistance “’ . . . Call the Whirlpool COOL-LINE” sistance telephone number. Dial Continental U.S. . . . . . . . . (800) Michigan . . . . . . . . . . . . . . . . (800) Alaska & Hawaii . . . . . . . . (800) service asfree from: 2531301 632-2243 253- 1121 and talk with one of our trained Consultants The Consultant can instruct you in how to obtain satisfactory operation from your appliance or, if service is necessary, recommend a qualified service company in your area. 3 l If you need service,i’. . . Whirlpool has a nationwide network of franchised TECH-CARE * Servrce Companies. TECH-CARE service technicians are trained to fulfill the product warranty and provide afterwarranty service, anywhere in the United States To locate TECH-CARE service in your area, call our COOL-LINE service assistance telephone number (see Step 2) or look in your telephone directory Yellow Pages under: WASHING MACHINES, 8 IRONERS-SERVICING DRYERS WtilMtPOOL APPI IANLE’ [HANCHISED TECI ICARt iF$.l~.r 4 l If you have a problem-‘. . . Call our COOL-LINE service assistance telephone number [see Step 2) and talk with one of our Consultants, or if you prefer, write to. Mr. Robert F.Gunts, Vice President Whirlpool Corporation Administrative Center 2000 US-33 North Benton Harbor, Ml 49022 If you must call or write, please provide: model number, serial number, date of purchase, and a complete description of the problem. This information is needed 111 order to better respond to your request for assistance. FSP 1s o reglslered trademark of WhIrlpool Corporalron for quality ports took for thrs FSP symbol of qualrty whenever you need a replacement part ’ for your WhIrlpool applronce FSP replacement parts w:ll 111 right and work rrghl. because they are made to the same exoctlng specifications used to build every new WhIrlpool opplronce 0 Benlon Harbor. Mrchrgan. Aulomatic Washers. Clothes Dryers. Freezers. flelrlgerator-Freezers, Ice Makers, Dishwashers. Built-In Ovens and Surface Unils. Ranges, Microwave Ovens, Compaclors. Room Au Condilloners. Dehumidiliers. Cenlral Healing and Arr Conditioning Systems. Part No. 311408 Rev, B Printed in U.S.A.