Whirlpool RF3020XD User manual

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UseAndCare
Table of Contents
(complete) ................... 2
A Note to You .................3
Range Safety ..................4
Getting to Know
Your Range ....................7
Using Your Range .........8
Caring for Your
Range ............................ 19
Troubleshooting ..........25
Requesting
Assistance
or Service .....................27
Index ............................. 31
Warranty .......................32
1-800-253-I 301
Call us with questions or comments.
STANDARD-CLEANING ELECTRIC RANGE
MODELS RF3020XD RF302BXD
PART NO. 3189066 Rev. A
RF305PXD

Table of Contents
A Note to You ............................................
3
Range Safety ............................................ 4
Getting to Know Your Range ................... 7
Using Your Range .................................... 8
Using the surface units ......................... 8
Positioning racks and pans ................ 10
For best air circulation ........................ 10
Using aluminum foil for baking ........... 11
Baking/roasting .................................. 12
Adjusting the oven temperature
control ............................................... 13
Broiling .............................................. 14
Broiling tips ........................................ 16
Energy saving tips ............................. 16
The oven vent .................................... 17
The storage drawer ............................ 17
The anti-tip bracket ............................ 18
Optional door panel pat ..................... 18
Caring for Your Range ............................ 19
Surface units and reflector bowls ........
19
Lift-up cooktop ................................... 21
Removing the oven door .................... 21
Cleaning chart ................................... 22
The oven light .................................... 24
Troubleshooting ..................................... 25
Requesting Assistance or Service ........27
Index ....................................................... 31
Warranty ................................................. 32
2

A Note to You
Thank you for buying a Whirlpool@ appliance.
Because your life is getting busier and more complicated, Whirlpool ranges are easy to use,
save time, and help you manage your home better. To ensure that you enjoy years of trouble-
free operation, we developed this Use and Care Guide. It is full of valuable information about
how to operate and maintain your appliance properly and safely. Please read it carefully.
Also, please complete and mail in the Ownership Registration Card provided with your
appliance. The card helps us notify you about any new information on your appliance.
Please record your model’s information.
Whenever you call to request service for
Model Number
your appliance, you need to know your
complete model number and serial number.
Serial Number
You can find this information on the model
Purchase Date
and serial number plate (see diagram on
Dealer Name
page 7 for location of plate).
Please also record the purchase date of
your appliance and your dealer’s name,
address, and telephone number.
Dealer Address
Dealer Phone
Keep this book and the sales slip together in a safe place for future reference.
I
Our Consumer Assistance Center
number is toll-free 24 hours a day.
1-800-253-1301 1

Range Safety
Your safety is important to us.
This guide contains safety statements under
warning symbols. Please pay special
attention to these symbols and follow any This symbol alerts you to such dangers
as fire, electrical shock, burns, and
instructions given. Here is a brief explana-
tion of the use of the symbol. personal injury.
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 damaged or not working properly.
l Read all instructions before
l Do not use the range for warming
using the range. or heating the room. Persons
l Install or locate the range only in could be burned or injured, or a
accordance with the provided fire could start.
Installation Instructions. The
l Use the range only for its intended
range must be installed by a use as described in this manual.
qualified installer. The range
must be properly connected to
electrical supply and grounded.
Q&J) @ Giib
fffdff
l Do not touch surface units, areas
near units, heating elements, or
l WARNING: To reduce the risk of interior surfaces of oven. Surface
tipping the appliance, the appli- units and heating elements may
ante must be secured by a be hot even though they are dark
properly installed anti-tip in color. Areas near surface units
bracket. To check if the bracket and interior surfaces of an oven
is installed properly, see “The become hot enough to cause
anti-tip bracket” on page 18. burns. During and after use, do
l CAUTION: Do not store things not touch or let clothing or other
flammable materials contact
children might want above the surface units, areas near units,
range. Children could be burned
or injured while climbing on it. heating elements, or interior
surfaces of oven until they have
l Do not leave children alone or had sufficient time to cool. Other
unattended in area where the surfaces of the range, such as the
range is in use. They should oven vent opening, the surface
never be allowed to sit or stand near the vent opening, the cook-
on any part of the range. They top, and the oven door and
could be burned or injured. window, could also become hot
l Do not operate the range if it is enough to cause burns.
4

!fik
l Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners could result in a risk of
electric shock or fire.
l Do not wear loose or hanging
l Select a pan with a flat bottom
garments when using the range. that is about the same size as
They could ignite if they touch a the surface unit. If pan is smaller
hot surface unit and you could than the surface unit, some of the
be burned. heating element will be exposed
l Use only dry pot holders. Moist and could result in the igniting of
or damp pot holders on hot clothing or pot holders. Correct
surfaces could result in burns pan size also improves cooking
from steam. Do not let pot holder efficiency.
touch hot heating elements. Do
l Check to be sure glass cooking
not use a towel or bulky cloth for utensils are safe for use on the
a pot holder. It could catch on range. Only certain types of
fire. glass, glass-ceramic, ceramic,
l Keep range vents unobstructed. earthenware, or other glazed
l Do not heat unopened contain- utensils are suitable for cooktops
ers. They could explode. The hot without breaking due to the sud-
contents could cause burns and den change in temperature.
container particles could cause
l Never leave surface units unat-
injury. tended at high heat settings. A
l Use only utensils approved for boilover could result and cause
oven use. Follow utensil smoking and greasy spillovers
manufacturer’s instructions, that could ignite.
especially when using glass or
plastic utensils.
l Do not store flammable materi-
als on or near the range. The
fumes could create an explosion
and/or fire hazard.
l Turn pan handles inward, but not
over other surface units. This will
When using the cooktop help reduce the chance of burns,
igniting of flammable materials,
l Make sure the reflector bowls and spills due to bumping of
are in place during cooking.
Cooking without reflector bowls the pan.
could subject the wiring and
components underneath them
to damage.
continued on next page
5

When using the oven Care and cleaning
l 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
element in oven.
l Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
l Do not soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
l Do 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.
l 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.
l Disconnect the electrical supply
before servicing the range.
Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
*
-
l Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
range by covering with a well-
fitted 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.
- SAVE THESE INSTRUCTIONS -

Getting to Know Your Range
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features. To help you find information on specific
parts and features quickly, page references are included.
Control panel -
Plug-in surface
unit with one-piece
reflector bowl -
(PP. 8, 19,221
Model and serial
number plate -
Anti-tip floor
L!iZjiF\
anti-tip bracket,
see p. 18)
Removable
storage drawer
(P. 17)
Control panel
Left front Left rear
control knob control knob
(PP. 8, 22)
I (pp.8.22)l
bil element
(P. 15)
Bake element
(P. 12)
NOTE: Window is not on all mod&
Oven Oven Manual oven Surface unit
temperature selector light switch marker
control knob (pp. 12, 14) (Model
(PP. 12,14,15) I RF305PXD)
(p. “I
Surface unit
indicator light
(P. 8)
I I I
Oven heating Right rear Right front
indicator light control knob control knob
(PP. 12, 14) (PP. 8722) (PP. 8, 22)
7

Using Your Range
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
Push in control knobs before turning
them to a setting. You can set them any-
where between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker
Surface unit indicator lights
One of the Surface Unit Indicator Lights on
the control panel will glow when
a surface unit is on.
Until you get used to the
settings, use the following as
a guide. For best results, start cooking at
the high setting; then turn the control knob
down to continue cooking.
SElllNG RECOMMENDED USE
HI
l To start foods cooking.
l To bring liquids to a boil.
6-6 l To hold a rapid boil.
l To fry chicken or pancakes.
5 l For gravy, pudding, and
icing.
l To cook large amounts
of vegetables.
2-4 l To keep food cooking
after starting it on a
higher setting.
LO
l To keep food warm until
ready to serve.
8
Fire Hazard
Be sure all control knobs are turned to
OFF and all indicator lights are OFF
when you are not cooking.
A fire could start or someone could be
burned if a surface unit is accidentally
left ON.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners, and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
l The pan should have straight sides and a
tight-fitting lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.

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 sturdy,
heat-resistant material and be securely
attached to the pan.
NOTES:
l 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 could 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.
l Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit. The utensil could overheat and
damage the utensil or surface unit.
Home canning information
To protect your range:
l Use flat-bottomed canners/pans for best
results.
l Use the largest surface unit for best
results. 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. Too much heat will build
up and 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.
l Refer to your canner manual for specific
instructions.
Optional canning kit
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
Whirlpool service company.
9

Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large Lowest level or
roasts, turkeys, angel 2nd level from
food cakes bottom
Bundt cakes, most 2nd level from
quick breads, yeast bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd level
muff ins, cakes, from bottom
nonfrozen pies
When baking on two racks, arrange racks
on bottom and third level from bottom.
To change rack position, lift rack at front
and pull out.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 15.
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 pot holders or oven mitts
to protect hands.
Failure to follow the above precautions
could result in personal injury.
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.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1i/2 to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (3 cm).
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.
10

Using aluminum foil for 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. Turn up foil edges and
make sure foil is about 1 inch (3 cm)
larger all around than the dish holding
the food.
l Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
l Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in fire or electrical shock hazard
and damage to the elements.
11

Baking/roasting
I. Position racks.
For more information, see “Positioning
racks and pans” on page 10.
2. Set Oven Selector to BAKE and
Oven Temperature Control to
baking/roasting temperature
you want.
The OVEN HEATING Indicator Light will
come on. The oven is preheated when
the OVEN HEATING Indicator Light first
goes off.
NOTE: Do not preheat oven when roast-
ing or cooking items such as casseroles.
3. Put food in oven.
During baking/roasting, the elements will
turn on and off to keep the oven tempera-
ture at the setting. The OVEN HEATING
Indicator Light will turn on and off with the
elements.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
4. After cooking, turn off oven.
Turn both the Oven Selector and the
Oven Temperature Control Knob to OFF.
The OVEN HEATING Indicator Light will
go off.
12

Adjusting the oven temperature control
Although your new oven is properly adjusted
to provide accurate temperatures, it may
cook faster or slower than your old oven.
If, after using the oven for a period of time,
you are not satisfied with the baking/roasting
results, you can change the temperature
calibration by following these steps:
1. Make sure the Oven Temperature
Control Knob is turned to the off position.
Pull knob straight off and flip it over.
Locking /Tooth
To lower
Notches
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
counterclockwise. Each notch equals
about 5°F (2.5%).
4. To raise the temperature, hold knob
handle firmly and move the tooth a notch
clockwise. Each notch equals about 5°F
(2.5%).
5. Tighten the locking screws and replace
the control knob.
NOTE: DO NOT measure oven temperature
with a thermometer. Opening the oven door
will lower the oven temperature and give you
an inaccurate reading. Also, the thermom-
eter temperature reading will change as your
oven cycles.
13

Broiling
NOTES:
l Do not preheat when broiling.
l The Oven Selector must be on BROIL
for broiling temperatures.
l Leave the door partly open whenever
using the oven to broil. This allows the
oven to maintain proper temperatures.
1. Position rack.
Position rack so that the surface of the
food is at least 3 inches (7 cm) away
from the broil element. See “Broiling
rack position chart” on page 15.
2. Put food on broiler pan and
place in center of oven rack.
3. Position door.
Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door
will stay open by itself.
4. Set Oven Selector and Oven
Temperature Control Knob to
BROIL.
The OVEN HEATING Indicator Light will
come on.
5. When broiling is done, turn off
oven.
Turn both the Oven Selector and the
Oven Temperature Control Knob to OFF.
The OVEN HEATING Indicator Light will
go off.
14

To broil at a lower temperature:
l If food is cooking too fast, turn the Oven
Temperature Control Knob counterclock-
wise until the OVEN HEATING Indicator
Light goes off.
l If you want 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.
Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOlTOM DONENESS
4 Hamburger patties and
thin steaks, %” thick or
less
3 Quickly searing food,
rare and medium
steaks, medium patties,
ham slices, fish steaks,
frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
1 Not used for broiling
15

Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke, or fire.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Fire Hazard
l Place food about 3” or more from the
broil element.
.To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. If foil is used, cut slits in foil
to line up with all openings in broiler
grid. Grease can then drain away and
cool in pan.
Failure to follow the above could result
in fire, burns, or other personal injury.
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 save 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.
. 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.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies, or cookies when oven
is warm. Best time to bake is right after a
meal has been cooked in oven.
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.
16

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.
Fire Hazard
l If you leave a utensil on the right rear
surface unit, use pot holders when
moving it.
l Keep flammable materials away from
oven vent.
Failure to follow the above could result
in fire or burns.
The storage drawer
You can remove the storage drawer to make
it easier to clean under the range and to
check for installation of the anti-tip floor
bracket (if you have one). 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:
Drawer
slide rail
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.
17

The anti-tip bracket
The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.
Personal Injury Hazard
l To reduce risk of range tipping over, secure range with a properly
installed anti-tip bracket supplied with range or an optional floor-
mounted anti-tip bracket kit.
l If range is moved for cleaning or service, check that anti-tip bracket
is engaged before using range.
Failure to follow the above precautions could result in personal injury.
To verify the anti-tip bracket
is engaged (if you have a floor
bracket):
l Remove the storage drawer (see page 17).
l Look to see if the anti-tip bracket is
attached to floor with screws.
l Make sure one rear leveling leg is
positioned under the anti-tip bracket.
l See Installation Instructions for
further details.
To verify the anti-tip bracket is
engaged (if you have a wall
bracket):
Cable
(attached
to rear of
control
panel)
Wall bracket
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 on the back of the
range is secured by the two hooks on the
bracket.
l Cable must be unhooked from wall bracket
to move range for cleaning or service.
Reconnect cable before using range.
l See Installation Instructions for further
details.
Models RF3020XD and RF302BXD:
l White (Kit No. 814071)
l Almond (Kit No. 814072)
Optional door panel pat
If you would like to change the color of your
oven door glass to white or almond, you can
order one of these kits from your Whirlpool
Dealer. The kits include easy installation
instructions.
Model RF305PXD:
l White (Kit No. 814324)
l Almond (Kit No. 814325)
18

Caring for Your Range
Your range is designed for easy care.
You can do most cleaning with items found
around your home. Cleaning your range
whenever spills or soiling occurs will help
to keep it looking and operating like new.
Electrical Shock Hazard
Make sure all controls are OFF and the
range is cool before cleaning.
I
Failure to do so could result in electrical
shock or burns. I
Surface units and reflector bowls
NOTE: If your model does not include
element hold-down clips, please disregard
reference to clips in the following instructions.
Removing
1. Make sure
all surface units are off and
cool before removing surface units and
reflector bowls.
3. Pull the surface unit straight away from
the receptacle.
4. Lift out the reflector bowl. See “Cleaning
chart” on page 22 for cleaning instructions.
2. Lift the edge of the unit, opposite the
receptacle, just enough to clear the
element hold-down clip and the reflec-
tor bowl.
19

Replacing
1. Make sure all surface units are off and
cool before replacing surface units and
reflector bowls.
2. Line up openings in the reflector bowl
with the surface unit receptacle and the
element hold-down clip.
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
hold-down clip will keep the surface unit
from moving around.
NOTE: 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
your 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.
3. Hold the surface unit as level as pos-
sible with the terminal just started into
the receptacle. Push the surface unit
terminal into the receptacle.
20