Whirlpool RF3010XEW0 Installation guide

Use and Care Manual and Installation Instructions
Electric Rang
Important Safety Instructions ......... 1-3
Use and Care
Getting to Know your Range ............ 4
Surface Cooking .................... 5-6
Using your Oven ................... 7-11
Using your Broiler .................... 11
Changing the Oven Light Bulb
(Some Models) .................... 12
Care and Cleaning ................ 13-16
Installation Instructions
Proper Installation .................. 17
Mobile Home Installation ............. 17
Product Dimensions ................. 18
Parts Supplied ..................... 18
Tools Needed ...................... 18
Cabinet Dimensions/Requirements ...... 19
Electrical Requirements .............. 20
Installation Steps ................. 21-23
Before You Call for Service ........... 24
If You Need Assistance .............. 25
Warranty .......................... 27
WARNING
1 _ * ALL RANGES CAN TIP
• INJURYTO PERSONS
COULD RESULT
WITH RANGE
• SEE INSTALLATION
INSTRUCTIONS
Note to Consumer:
Please save this manual for future reference.
Note to Installer:
IMPORTANT: Please leave this manual and other literature with the consumer for future use.
IMPORTANT: Please be sure to leave these instructions for the local electrical inspector's use.
PART NO 4364040-799

IMPORTANT SAFETY INSTRUCTIONS
READ AND SAVE THESE INSTRUCTIONS
Electric ranges have been thoroughly tested for safe and efficientoperation. However, as with any appliance, there
are specific installationand safety precautions which must be followed to ensure safe and satisfactory operation.
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and on your
appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to hazards that can kill or hurt you and others.
All safety messages will be preceded by the safety alert symbol and
the word "DANGER" or "WARNING". These words mean:
You will be killed or seriously injured if
you don't follow instructions.
You can be killed or seriously injured if
you don't follow instructions.
All safety messages will identify the hazard, tell you how to reduce the chance of
Injury, and tell you what can happen if the instructions are not followed.
General
To reduce the risk of fire, electrical shock, injury
to persons, or damage when using the range, fol-
low basic precautions, Including the following:
•Read all instructions before using the
range.
•Install or locate the range only in
accordance with the provided Installation
Instructions. The range must be installed
by a qualified installer. The range must be
properly connected to electrical supply
and grounded.
• WARNING: To reduce the risk of tipping
the appliance, the appliance must be
secured by a properly installed anti-tip
bracket. To check if the bracket is
installed properly, see "The anti-tip
bracket" on page 23.
• CAUTION: Do not store things children
might want above the range. Children
could be burned or injured while climbing
on it.
•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
any part of the range. They could be
burned or injured.
• Do not operate the range if it is damaged
or not working properly.
•Do not use the range for warming or heat-
ing the room. Persons could be burned or
injured, or a fire could start.
• Use the range only for its intended use as
described in this manual.
• Do not wear loose or hanging garments
when using the range. They could ignite if
they touch a hot surface unit and you
could be burned.
-1-

RANGE SAFETY
• Do not touch surface units, areas near
surface units, heating elements, 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 enough to cause burns.
During and after use, do not touch or let
clothing or other flammable materials
contact surface units, areas near surface
units, heating elements, or interior
surfaces of oven until they have had
sufficient time to cool. Other surfaces of
the range, such as the oven vent opening,
the surface near the vent opening, the
cooktop, and the oven door and window,
could also become hot enough to cause
burns.
•Use only dry pot holders. Moist or damp
pot holders on hot surfaces could result in
burns from steam. Do not let pot holder
touch hot heating elements. Do not use a
towel or bulky cloth for a pot holder. It
could catch on fire.
• Keep range vents unobstructed.
• Do not heat unopened containers. They
could explode. The hot contents could
cause burns and container particles could
cause injury.
• Use only cookware approved for oven
use. Follow cookware manufacturer's
instructions, especially when using glass
or plastic cookware.
• Do not store flammable materials on or
near the range. The fumes could create
an explosion and/or fire hazard.
When using the cooktop
• Make sure the reflector bowls are in place
during cooking. Cooking without reflector
bowls could subject the wiring and
components underneath them to damage.
• Do not line reflector bowls with aluminum
foil or other liners. Improper installation of
these liners could result in a risk of elec-
tric 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 could result in the igniting
of clothing or pot holders. Correct pan
size also improves cooking efficiency.
° Check to be sure glass cookware is safe
for use on the range. Only certain types of
glass, glass-ceramic, ceramic, earthen-
ware, or other glazed cookware are
suitable for cooktops without breaking
due to the sudden change in temperature.
• Never leave surface units unattended at
high heat settings. A boilover could result
and cause smoking and greasy spillovers
that could ignite.
Turn pan handles inward, but not over
other surface units. This will help reduce
the chance of burns, igniting of flammable
materials, and spills due to bumping of
the pan.
Should food flame when cooking under a
ventilating hood, turn the hood on.
-2-

RANGE SAFETY
When using the oven
•Always position oven rack(s) in desired
location while oven is cool. If a rack must
be removed while oven is hot, do not let
pot holder contact hot heating elements in
oven.
•Use care when opening oven door. Let
hot air or steam escape before removing
or replacing food.
Care and cleaning
Grease
•Grease is flammable. Do not allow grease
to collect around cooktop or in vents.
Wipe spillovers immediately.
•Do not soak removable heating elements
in water. The element will be damaged
and shock or fire could result.
•Clean only parts recommended in this
Use and Care Guide.
•Do not repair or replace any part of the
range unless specifically recommended in
this manual. All other servicing should be
referred to a qualified technician.
• Disconnect the electrical supply before
servicing the range.
• Do not use water on grease fires. Never
pick up a flaming pan. Smother flaming
pan on range by covering with a well-
fitting lid, cookie sheet, or flat tray.
Flaming grease outside of pan can be
extinguished with baking soda or, if
available, a multipurpose dry chemical
or foam-type extinguisher.
-3-

GETTING TO KNOW YOUR RANGE
This section contains captioned pictures of your range. Use them to learn where all parts and
features are and what they look like. Use the page references to help you quickly find out
more about the part or feature you are interested in.
Backguard (page
Oven vent (20" model)
(page 10)
Plug-in surface
unit with one
reflector bowl
(pages 5 & 13)
Model and Serial No.
located under cooktop
Anti-tip bracket
(pages 12, 18, 19, 23)
Oven Vent (30" model)
(page 10)
Broil element
(page 11)
Bake element
(page 9)
Control panel
(See page 5 for more information)
Oven indicator and
Surface indicator Surface indicator
Surface burner marker
(shows which burner /
you are setting) Oven light switch
lights (30" model) .._._ght (20" model)
......o
Left front Left rear
control knob control knob Oven temperature
(Some models)
9........9
Right rear Right front
control dial control knob control knob
-4-

USING THE SURFACE UNITS
Using the control knobs
Push in the control knobs before turning
them to a setting. You can set them
anywhere between HI and OFE The
controls do not have to be set exactly on a
marked setting. Use the marks as a guide
and adjust the control as needed.
Surface unit heat settings
Use the following chart as a guide.
SE'I-rlNG RECOMMENDED USE
HI To start foods cooking.
To bring liquids to a boil.
5-6 To hold a rapid boil.
To fry chicken or pancakes.
4 For gravy, pudding, and icing.
To cook large amounts of
vegetables.
2-3 To keep food cooking after
starting it on a higher setting.
LO To maintain a simmer.
To keep food warm until it's
ready to serve.
Fire Hazard
Turn all controls off when done cooking.
Failure to do so can result in death, fire,
or burns.
Easy ways to save energy
•Match the pan to the surface unit size. The
pan should have a flat bottom, straight
sides, and a tight-fitting lid.
• To help shorten your cooking time, use the
least amount of liquid possible.
•Preheat your pans only when
recommended and for the shortest
time possible.
• Start your food on a higher heat setting,
then turn the control to a lower setting to
finish cooking.
• Place a filled pan on the surface unit
before turning on the surface unit.
•Keep your reflector bowls clean for best
heat reflection.
Surface indicator lights
The Surface Indicator Light will be on
whenever any of the surface elements
are on. Be sure to check this light when
you have finished all cooking operations.
20" MODEL 30" MODEL
i
"SURFACE ]
-5-

USING THE SURFACE UNITS
Using cookware
•Use the correct cookware to prevent
damage to the surface unit, cooktop,
wiring, and surrounding areas.
•If the cookware is too small for the surface
unit or the bottom is not flat, the surface
unit could stay glowing red for an extended
length of time causing damage to the unit.
•If you start cooking on high, it is important
to turn the control down to a lower setting
to complete cooking.
• The surface unit could overheat or be
damaged if a pot has boiled dry or has
been left empty on a hot surface unit.
Using the right cookware
makes a big difference
•Flat bottomed cookware, including woks,
canners, and teakettles, will provide better
contact with the surface unit and provide
the best cooking and energy saving
results.
• Warped, dented, and ribbed-bottomed
cookware can result in uneven cooking due
to incomplete contact with the surface unit.
• Cookware that has been designed with
slightly indented bottoms or small
expansion channels can be used.
° Choose medium to heavy gauge
(thickness) cookware.
• The pan material (type of metal or glass)
affects how quickly and evenly the pan
heats.
Home canning information
To protect your range:
• Use flat-bottomed canners/pans for best
results.
• Use the largest surface unit for best
results. Also, use a canner/pan that you
can center over the surface. Large
diameter canners/pans, if not centered
correctly, trap heat and can cause damage
to the cooktop.
• Do not place your canner on two surface
units at the same
time. Too much
heat will build up
and will damage
the cooktop.
°Start with hot
water. This
reduces the time
the control is set
on high. Reduce
the heat setting to the lowest position
needed to keep water boiling.
°Keep your reflector bowls clean so that
they will always reflect heat well.
•To keep your elements working for as long
as possible:
- Prepare small batches at a time.
- Do not use your elements for canning
all day.
• Refer to your canner manual for specific
instructions.
-6-

USING YOUR OVEN
Oven control
Your oven temperature is controlled very accurately using
an electric oven control system. We recommend that you
operate the oven for a number of weeks to become familiar
with your new oven's performance.
To use your oven, turn the oven control dial clockwise to
the desired temperature. DO NOT TURN TO THE BROIL
SETTING AND THEN BACK TO THE DESIRED
TEMPERATURE. When the control is turned on, the bake
element turns on to full power until the set temperature is
reached, then temperature is maintained by the bottom
element cycling on and off.
V
Oven indicator light (30" model only)
The Oven Indicator Light will go on when the control
is turned on. As the oven heat reaches the selected
temperature, the light goes off. As the oven element turns
on and off to maintain the selected temperature during the
cooking operation, the red indicator light will go off and on.
SURFACE I
_OVEN !
Initial oven operation
Slight odor or smoke from the insulation around the oven liner is normal for the first few times
the oven is used.
Preheat
The oven should be preheated for most baked products (cakes, pies, bread, etc....) or when
using temperatures below 225°1:. Time and temperature suggestions in most cookbooks are
for preheated ovens. Preheat oven by rotating the temperature control dial to the temperature
needed for the product being cooked. Allow 10 to 12 minutes before putting food in the oven.
-7-

USING YOUR OVEN
Positioning rack(s) and pans
The racks are designed with stop locks. When
placed correctly on the rack supports, they will
stop before coming completely out of the oven
and will not tilt when you are removing food
from them or placing food on them.
To remove a rack from the oven, pull it toward
you, tilt the front end upward, and pull it out.
General guidelines
Follow this section to get the best cooking
results.
• Always place oven racks where you need
them before turning on the oven.
•To move a rack, pull it out to the stop, raise
the front edge, and lift it out.
•Be sure the rack(s) is level.
•If rack(s) must be moved while the oven is
hot, use pot holders or oven mitts to protect
your hands.
•When baking/roasting with 1 rack, place the
rack so the top of the food will be centered in
the oven.
•Do not place items on the oven door when it
is open.
NOTE: For information on where to place your
racks when broiling, see "Broiling chart" on
page 11.
BAKING TIPS:
When baking with insulated cookie sheets or
baking pans, place them in the bottom third
of the oven. You may need to increase the
recommended baking times, so test for
doneness before removing from the oven.
For most baking, reduce the oven temperature
by 25°F but use the same baking time when
using ovenproof glassware or dark pans.
These pans absorb heat.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large
roasts, turkeys, angel
food cakes
1st or 2nd rack
guide from bottom
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
2rid rack guide
from bottom
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd rack
guide from bottom
-8-

USING YOUR OVEN
For best air circulation
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.
• Place the pans so that one is not directly over the
other.
• For best results, allow 1-1/2 to 2 inches (4-5 cm.)
of space around each pan and between pans and
oven walls.
• Use only one cookie sheet in the oven at a 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 or on two
separate racks.
Three or four pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over another.
Baking
Your new oven may heat differently than your old oven. The times and temperatures to which
you have been accustomed may vary slightly because of these differences.
BAKING HINTS
1. Always follow the package instructions or a reliable recipe. Use the recommended pan
size. Cooking times may vary in high altitude areas.
2. Baking results will be better if pans are centered as much as possible. For best results,
bake only one pan at a time. Pan should be placed so top of food is centered in the oven.
Bake food for minimum recommended time or until food is done and properly browned.
3. Do not place large cookie sheets or pans on a rack in the bottom position. Doing so will
block air circulation and may cause the oven to heat improperly.
4. For 30" ranges, when two cakes or pies are baked at the same time, place both pans on
the same rack, using the second rack position from the bottom. When four cakes or pies
are baked at the same time, place two pans on each rack, using the second and fourth
rack positions from the bottom.
For 20" ranges, bake only one cake at a time.
-9-