Whirlpool RM980PXY User manual

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UseAndCare
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!I eaning Cycle 19
Caring For Your
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:EfcI Assistance
28
Warranty 32
1-800-253-1301
Call us with questions or comments.
ELECTRIC COOKTOP AND SELF-CLEANING LOWER OVEN
MODEL RM980PXY
NOTE: Use and care instructions for the upper microwave oven are provided in a separate manual.

A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a 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 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.
This symbol will help alert you to such dangers as
personal injury, burns, fire and electrical shock. This symbol will help you avoid actions which
could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consumer Assistance Center number, l-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 26. 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
@Usethe range only for its in-
*Read all instructions before t;;f;zluse as described in this
using the range. .
*Install or locate the range only
in accordance with the pro-
vided Installation Instructions.
@WARNING: To reduce the risk
of ti
app iance must be secured by
P
ping of the appliance, the
a proper1 installed anti-tip
bracket. o check if the bracketf!
is installed properly, see “The
anti-tip bracket” on page 18.
*CAUTION: Do not store things
children mi
range. Chil El
ht want above the
ren could be
burned or injured while climb-
ing on it.
l Do not leave children alone or
unattended in area where the
range is in use. They should
never be allowed to sit or stand
on an
could i part of the range. They e burned or injured.
l Do not operate the range if it
is damaged or not working
properly.
@Donot use the range for
warming or heatin
*Do not touch surface units,
areas near units, heating ele-
ments or interior surfaces of
oven. Surface units and heating
elements may be hot even
though they are dark in color.
Areas near surface units and
interior surfaces of an oven
become hot enou
burns. During an61
h to cause
after use,
do not touch, or let clothing
or other flammable materials
contact surface units, areas
near units, heatin 9 elements or
interior surfaces 0 oven until
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, the oven door and
window.
Persons could be urned or
%
the room.
injured, or a fire could start.
@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.
continued on next page 3

4Jse only d potholders. Moist
or damp po holders on hot sur-
r
faces may result in burns from
steam. Do not let potholder
touch hot heating elements. Do
not use a towel or bulk cloth
foOnrrr;otholder. It coul J catch
@Keep range vents unobstructed.
*Do not heat unopened contain-
ers. They could explode. The hot
contents could cause burns and
container particles could cause
injury.
*Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When usinn the cooktor,
*Make sure the reflector bowls
are in place during cooking.
Cookin %
without reflector bowls
may su ject the wiring and
components underneath them to
damage.
.Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners may 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 heating element will be
exposed and 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
7
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
g;;;y spillovers tIIat may
.
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,
7 and
spills due to bumping of the
pan.
When using the oven
l Always position oven rack(s)
in desired location while oven
is cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
@Usecare 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.
@Donot use water on grease
fires. Never pick up a flaming
pan. Smother flamin pan on
range by coverin
fitted lid, cookie s eet or flata WI h a well-9
tray. Flaming grease outside of
E
an can be extin uished with
aking soda or, iP
available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
6mall amounts of formaldehyde
and carbon monoxide are iven
off in the Self-Cleaning cyc e
9
from fiberglass insulation and
food decomposition. Significant
exposure to these substances
can cause cancer or reproduc-
tive harm. Exposure can be
minimized by venting with a
hood or open window and
wiping out excess food spills
prior to self-cleaning.
m
*Do not use oven cleaners. No
commercial oven cleaner or
oven liner rotective coating of
any kind sI!ould be used in or
around any part of the oven.
*Before self-cleaning the oven.,
remove broiler
oven racks anB an, broiler 9rid,
other utensl s.
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.
@Donot 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.
Upper microwave
oven control panel
(800 Upp~ Micr*
wave Oven Use and
with chrome
reflector
bowl
Lock lever I
Model and serial
number plate -
(under cooktop) Broil element
(not shown)
Bake element
(not shown)
Removable
storaw drawer
Control panels
Surface unit control panel
Left front Surface heating Right rear Right front
control knob indicator light control knob control knob
I
Surface unit
markers Left rear control knob
Lower oven control panel
Oven
indicator light
Oven selector Lock
indicator light
6

Using Your Cooktop And
Lower Oven
In This Section Paw
U8ing the surface units ..................................... .7
Positioning racks and pan8 ............................... 9
For hemt air circulation ..................................... 10
Setting the clock ............................................... 11
Using the Minute Timer .................................... 11
Bakinglroasting ................................................ 12
Adjusting the oven temperature control ....... .13
Page
Broiling ........................................................... 13
Broiling tips .................................................... 15
Energy saving tips ......................................... 15
Using the automatic MEALTIMER” clock.. . .16
The oven vent ................................................. 17
The storage drawer ........................................ 16
The anti-tip bracket ........................................ 16
To obtain the best cooking results possible, you must operate your range properly. This 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.
7

Until you get used to the settings, use the
l Do not leave an empty utensil, or one which
following as a guide. For best results, start has boiled dry, on a hot surface unit. It can
cooking at the high settings; then turn the control overheat and may damage the utensil or
knob down to continue cooking. surface unit.
RECOMMENDED USE
l To start foods cooking.
l To bring liquids to a boil.
l To hold a rapid boil.
l To fry chicken or pancakes.
l For gravy, pudding and icing.
l To cook large amounts of
veaetables.
l To keep food cooking after
starting it on a higher setting.
LO l To keep food warm until
ready to serve.
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 For best results and greater energy efl iciency,
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 ft.
-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. Choose pans that provide
the best cooking results.
l Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Do not use canners, woks and specialty
utensils with rounded, warped, ridged or dented
bottoms. These could cause severe overheat-
ing which damages the utensil andlor surface
unit.
Product Damage Hazard
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,
start cooking on HI and turn control down to
continue cooking.
8

Home canning information
To protect your range:
9 Use flat-bottomed canners/pans for best
results.
l For best resufts, use the largest surface unit.
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. 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
reflection.
l To prolong the life of the elements:
-Prepare small batches at a time.
-Do not use elements for canning all day.
Optional canning kii
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, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1% to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these guidelines
for specific foods:
l 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 racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling 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
resuft in personal injury.
9

For best air circulation
The 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 Allow 1%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 resub. Use a reliable kitchen timer to
keep track of the cooking time.
10

Setting the clock
Push in and turn the Minute Timer Knob to set
the clock.
1. Push in Minute Timer Knob and turn in
either direction until digital clock shows the
correct time of day.
2. Let the Minute Timer Knob pop out. Turn
clockwise until Minute Timer hand points to
OFF. The clock setting will change if you
push in the knob when turning.
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.
Do not push in the knob when setting the
Minute Timer.
1. Without pushing it in, turn the Minute Timer
Knob clockwise until the timer hand reaches
the setting you want.
2. When the time is up, a buzzer will sound. To
stop the buzzer, turn the Minute Timer hand to
OFF. Do not push in the knob when turning
the Minute Timer hand.
NOTE: Pushing in and turning the Minute Timer
Knob changes the clock setting.
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 information,
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 Indicator Light will come on.
4. When baking, preheat the oven for 10
minutes. (Preheating is not needed when
roasting or cooking items such as casseroles.)
To preheat, set the Oven Selector to
PREHEAT and the Oven Temperature Control
to the desired temperature. When the oven
reaches the desired temperature (in about 10
minutes) turn the Oven Selector to BAKE. You
must turn the Oven Selector to BAKE after
using the PREHEAT setting.
5. Put food in oven.
During bakinq/roasting, the elements will
turn on and off to maintain the temperature
setting. The Oven Indicator Light will turn on
and off with the elements.
NOTE: The top element helps heat during
baking/roasting, but does not turn red.
6. When baking/roasting is done, turn both the
Oven Selector and the Oven Temperature
Control to OFF. The Oven Indicator Light will
go off.
12

Adjusting the oven temperature control
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 com-
pared 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 following these steps:
1. Turn the Oven Temperature Control Knob to
the off position. Pull knob straight off and flip
it over.
2. Loosen the locking screws inside the control
knob. Note the position of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 10°F (5°C).
4. To raise the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 10°F
(5°C).
Locking screws
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
inches (7.4 cm) away from the broil burner.
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.2 cm]). The door will stay
open by itself.
13

4. Set the Oven Selector and Oven Temperature
Control to BROIL. The Oven Indicator Light
will come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn both the Oven
Selector and the Oven Temperature Control to
OFF. The Oven Indicator Light will go off.
Custom broil
l If food is cooking too fast, turn the Oven
Temperature Control Knob counterclockwise
until the Oven Indicator Light goes off.
l If you want the food to broil slower from the
start, set the Oven Temperature Control Knob
between 170°F and 325°F (77°C and 163°C).
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
broiling 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.
Broiling rack position chart
RACK POSlTlON TYPE OF FOOD/
FROM BOlTOM DONENESS
Quickly searing food, rare
steaks
Medium steaks and
patties, ham slices, fish
steaks, frankfurters
Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
14

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.
Energy saving tips
Although 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 cooking when
possible.
l Use the more efficient surface units instead of
the oven when possible.
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 correspond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
l Turn on the surface unit only after placing filled
pan on the unit.
l ‘Dven peeking” may cause heat loss, longer
cooking times and unsatisfactory baking
resufts. Rely on your timer.
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.
15

Using the automatic MEALTIMER” clock
The automatic MEALTIMER clock is designed to
turn the oven on and off at times you set ... even
when you are not around.
Automatic bakinq/roasting is ideal for foods
which do not require a preheated oven, such as
meats and casseroles. Do not use the auto-
matic cycle for cakes, cookies, etc. ...
undercooking will result.
To delay start and stop
automatically:
1.
2.
3.
4.
5.
6.
7.
Position the oven rack(s) properly and place
the food in the oven.
Make sure the clock is set to the correct
time of day. (See “Setting the clock” on
page 11.)
Push in and turn the Start Time Knob clock-
wise to the time you want baking/roasting to
start.
Push in and turn the Stop Time Knob clock-
wise to the time you want the oven to shut off.
NOTE: There must be at least a half-hour
difference between the start and stop times.
Set the Oven Selector to TIME BAKE.
Set the Oven Temperature Control to the
baking/roasting temperature you want. The
oven will now start and stop automatically.
The Oven Indicator Light will come on when
the start time is reached.
After baking/roasting is done or to cancel
the setting at any time, turn both the Oven
Selector and Oven Temperature Control
to OFF.
To start baking/roasting now
and stop automatically:
1. Position the oven rack(s) properly and place
the food in the oven.
2. Make sure the clock is set to the correct
time of day. (See “Setting the clock” on
page 11.)
16

3. Push in and turn the Stop Time Knob clock-
wise to the time vou want the oven to shut off.
Make sure the Siart Time Knob is set at the
current time of day and is not pushed in.
4. Set the Oven Selector to TIME BAKE.
5. Set the Oven Temperature Control to the
baking/roasting temperature you want.
6. After baking/roasting is 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.
The oven vent
Hot air and moisture escape from the oven
through a vent under the left 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 duct. Poor
baking/roasting can result.
NOTE: Plastic utensils left over the vent can melt.
Burn and Fire Hazard
If you leave a utensil on the left 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.
17

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 and to check for installa-
tion of the anti-tip bracket. Use care when
handling the drawer.
Removing the storage drawer:
1. Empty drawer of any pots and pans before
removing drawer. Pull drawer straight out to
the first stop. Lift front and pull out to the
second stop.
2. Lift back slightly and slide drawer all the
way out.
Replacing the storage drawer:
1. Fit ends of drawer slide rails into the drawer
guides on both sides of opening.
2. Lift 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.
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 verify the anti-tip bracket is engaged:
l Remove storage drawer.
l Look to see if the anti-tip bracket is attached to
floor with screws.
l Make sure the rear leveling legs are positioned
under bracket.
l See Installation Instructions for further details.
18

Using The Self-Cleaning
Cycle
In This Section Page
........................................ 19
................................................ 19
Page
Setting the controls .......................................20
Special tips .....................................................21
The Self-Cleaning cycle saves you from the toil and mess that often come with hand-cleaning the oven
interior. Like the other functions of your range, the Self-Cleaning cycle is operated with the easy-to-use
controls. Please review the instructions in this section to keep your oven spotless.
How the cycle works
The Self-Cleaning cycle uses very high heat to
burn away soil and grease. During the cycle, the
oven gets much hotter than it does for normal
baking or broiling-approximately 875°F (468°C).
This high heat breaks up the soil or grease and
burns it away.
We recommend a 3-hour Self-Cleaning cycle.
However, the cycle time can be adjusted to the
amount of soil in your oven. The cycle can be set
anywhere between 2 and 4 hours. (See “Setting
the controls” on page 20.)
The graph at the right is representative of a
normal, 3-hour Seff-Cleaning cycle. Note that the
heating stops when the 3-hour setting is up, but it
takes longer for the oven to cool enough to
unlock
Before you start
Before you start the Self-Cleaning cycle, make
sure you:
1. Hand-clean the indicated areas. They do not
get hot enough during the cleaning cycle for
soil to burn away. Use hot water and detergent
or a soapy steel-wool pad for cleaning.
NOTE: DO NOT clean, move or bend the seal.
Poor cleaning, baking and roasting may result.
I
076-F 146WC) I
CLEANlNi3 CYCk
START 1
Time It Hours
3 STOP
Hand-clean frame -
DO NOT
hand-clean seal
Hand-clean &or
around edge
19

2. Remove any pots and pans being stored in
the oven.
NOTE: The broiler pan and grid can be
cleaned in the oven it most of the soil is
removed first by handcleaning or a dish-
washer. If most of the soil is not removed,
excessive smoking will occur.
3. Wipe out any loose soil or grease. This will
help reduce smoke during the cleaning cycle.
4. Remove the oven racks from the oven if you
want them to remain shiny. If the oven racks
are cleaned in the Self-Cleaning cycle, place
them on the 2nd and 4th rack guides. (Guides
are counted from bottom to top.)
NOTE: If oven racks are cleaned in the Seif-
Cleaning cycle, they will become harder to
slide. (See “Cleaning chart” on page 25.)
Heat and odors are normal during the Self-
Cleaning cycle. If needed, remove them by
opening a window or by turning on a vent hood
or other kitchen vent during the cycle.
Setting the controls
1. Set the Oven Selector and Oven Temperature
Control to CLEAN.
2. Make sure the clock, Start and Stop Times all
have the correct time of day and knobs are not
pushed in.
3. Push in and turn the Stop Time Knob clock-
wise 2 to 4 hours.
l Use 2 hours for light soil.
l Use 3 hours or more for moderate soil.
l Use 4 hours for heavy soil.
NOTE: Make sure the Start Time Knob is not
pushed in.
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 oven during the Self-
Cleaning cycle. Foil can burn or mett 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 safety
open. 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.
20