Question about Whirlpool GS460 Gas Kitchen Range

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Low Fire !

Does anyone have a problem with boiling a pot of water....it takes so long to boil or the grates are too far from the fire......Any suggestions ?

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  • Anonymous Aug 12, 2008

    Have same problem with Whirlpool gold gas cooktop. We are looking for lower burner grates.



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Gas ranges have the high grates to allow air to flow underneath the pot. Smaller grates will make the problem worse not better. Try using hot water to start with and regularly clean the surface of the burner. Oil sometimes clogs the holes the gas comes out of. There are also adjustments that can be made to raise your flame a little but I do not suggest doing this without a working knowledge of gas products.

Posted on Aug 20, 2008

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2 Answers

On heat setting "low", how long before boiling starts? Assume water inside.


it may never boils on low setting that is not enough heat to BOIL guess that's why it's called SLOW cooker

Apr 14, 2015 | Sunbeam Crock Pots & Slow Cookers

Tip

Sterilize your jam jars!


Do you want to make delicious jams, chutneys and other preserved foods? Here is how to sterilize your jars and keep your food safe from bacterial contamination.

First thing is washing very well the jars and their covers under running water.
It is best to sterilize the jars right when you intend to fill them so that they don't have time to get contaminated.

Take a large pot with high sides and cover its bottom with a cloth. Then set the jars on the cloth, their opening facing up.
With other cloths separate each jar from the other to avoid their breaking while boiling. Here is a picture from GialloZafferano:

e8574f3f-eb5a-42ef-b69d-79d195277331.jpg

At this point pour water in the pot until it covers all the jars and then turn on the fire, bringing water to boiling. You can then turn down the fire and leave the jars in the water 30 more minutes.
10 minutes before the end put in the water also the caps of the jars that need to be sterilized. Like in this picture:

503a20e2-04bc-44fa-8ddc-568085bc8d94.jpg

After the 30 minutes are over you can turn off the fire and let it cool off.
When water reaches room temperature you can take out the jars and let them drain well, on a dry cloth. Another way of drying them is putting them in the oven at minimum temperature. This would dry them faster and kill whatever bacteria is left.
When the jars are completely dry they are ready to be used for jams and all kinds of preserved goods.
Enjoy!

on Oct 21, 2013 | Retail Supplies

Tip

How to cook the perfect hardboiled egg


Cooking the perfect hard boiled egg can be surprisingly difficult.
Start by filling a pot with lukewarm water and placing it over a very low heat.
This doesn't need to be the lowest flame setting on your stove top but it should be low.
A good comparison is the flame should be as high as you would have it if you were cooking rice.
Gently place the uncooked eggs into the water.
Pour about a tablespoon of vinegar into the pot. The vinegar will not alter the flavor of your eggs, it will just help the shells peel right off of them when they are ready.
Do not cover the pot.
Keep an eye on the pot for when it boils.
Once the water has come to a rolling boil set your timer for 14 minutes.
Once the timer sounds, remove the eggs with a slotted spoon and place them in a bowl of cool water.
Eggs peel best if they are cold so if you need to peel them right away, do so under a stream of cold water from the faucet. If you can wait, put them in fridge in a closed container so that the sulfur smell doesn't permeate other foods in there. When you're ready to peel them, simply take them out and watch as the shell is removed easily, thanks to the vinegar!

on Oct 07, 2013 | Cooking

1 Answer

How to make marmalade


Prep Time:45 minInactive Prep Time:24 hr 0 minCook Time:1 hr 0 min Level:Intermediate Serves:10 (8-ounce) jars Ingredients
  • 1 3/4 pounds oranges, 4 to 5 medium
  • 1 lemon, zest finely grated and juiced
  • 6 cups water
  • 3 pounds plus 12 ounces sugar
  • Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot
Directions Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.


While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid.


Place a ring on each jar and tighten.


Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Sep 25, 2010 | i-mate JAM Pocket PC

1 Answer

Where does the charcoal go?


please clarify your problem, i am providing only general solution, any "contraption" of that type is divided into several sections, on the very bottom is ash container, above is fire and at the very top is food compartment. food compartment is usually insulated from direc fire.

as a fire you can use any "sweet" hardwood, any fruit tree cuttings, branches, kindlings are fine, so is hickory, oak will turn food bitter, do not use it then, do not use mapple, birch or ivy either, they will turn food very sour, do not ever use grass, pine or similar, they do spoil food acrid and turn smokehouse acrid for very long time.

do not allow vigorous fire as this will raise temperature to high and you will be baking not smoking!

as a rule of thumb, per 1000g of mass is required 1h of smoking, temperature, depending on meat/product (you can smoke cheese, fruits and others!) should be between 60centigrade and 85 centigrade, lower the temperature (optimal for virtually everything is about 72 to 75 centigrade), better product and better taste, but extended time!

prepare your meat according to favourite recipy, smoke, prepare pot with boiling water, immediatelly after removal from smoke, immerse your meat (especially susages for about 10 sec into boiling water, allow to dry and store in coolroom or dry it above your "normal" cooking stove in your kitchen, it will not spoil, it will just become more dry.

now, how to care, afte smoking, empty ash and fire "department", wipe clean all working surfaces, prevent from direct rain, you can use bit of lard ot grease food compartment, but it is not necessary, experience will teach you more :-)

Jul 20, 2010 | Char-Broil Grilling

2 Answers

Kettle does not automatically shut off even when water is at above minimum level and boiling


I think that standards require an auto-shutoff on electric pots to keep the component from softening down. You could override the shutoff by either taping over the switch or utilizing an elastic band. You can check deep details on electric kettle review sites.

May 15, 2010 | Chef's Choice 677 Cordless Electric Kettle

1 Answer

Can you boil in a slow cooker?


Generally, with enough heat and good insulation, water will boil. Boiling is caused by non-uniform heating - some spots are hotter.
My wife's slow cooker boils even on the low setting -slowly, but it boils.
Our rice cooker never used to boil until I burned tomato rice in it (OOPs). Don't make tomato rice in a rice cooker.

Mar 21, 2010 | Nutritionist 10 Cup Rice Cooker RA10NR

1 Answer

Revere Ware old fashioned coffee pot


1) Boil the water you’ll need in another pot.
2) Put 1 tablespoon of ground coffee (drip grind, not percolator grind) in the reduced diameter, perforated bottom of the brewing chamber.
3) Put the grind/water separator (the perforated, flat handled plate with cup markings on the handle) in the Brewing Chamber, over the coffee grounds.
3) Put the Brewing Chamber on top of the Holding Chamber.
4) Pour the appropriate number of cups boiling water into the brewing chamber; put the lid with the black knob on the brewing chamber.
5) Let the water drain through the coffee grinds (5-10 minutes).
6) Remove Brewing Chamber, clean out the coffee grounds, and replace the lid on the holding chamber.
7) Enjoy your coffee! Keep it warm on the stove at LOW heat setting.

for the most information on the Revere cookware lines, go to: http://mysite.verizon.net/vzeoywo4/theshineshop2/id1.html

Charlie

Jun 16, 2008 | Coffee Makers & Espresso Machines

3 Answers

Cooks too hot/fast


Hi Wendigo,

Crock pots are not exact, they only have a "target" minimum temperature (to be sure they kill bacteria). It's possible you just have a relatively strong heating element.

Also, remember that the boiling point of liquids changes considerably with your altitude, so if you're in a mountainous region you may be seeing "boiling" at a lower temperature than you expect.

Nov 12, 2007 | Rival 3040-VG 4-Quart

1 Answer

Rival 28651-C 6-Quart Crock Pot


There seems to be an ongoing question about this unit - many of them are reported as attaining high temperatures. There is no way (short of actually replacing the heating element) to alter the temperature of the unit.

Additionally, you state you are in Mexico - are you in Mexico City or somewhere else? You have to remember that "boiling" actually takes place at different temperatures based on air pressure, and at the pressure in the altitude of Mexico City (11 psia) water will boil at a mere 189 degrees, which is not far off of the 185 degree "target" that they are designed at to be sure that the cooker kills bacteria.

Nov 04, 2007 | Rival 38651-C 6-Quart

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