Whirlpool RF3020XE User manual

Standard-Cleaning
Electric Ranges
A Note to You............2
Range Safety ........ 3-5
Getting to Know
Your Range ...............6
Using Your Range.....7
Caring for Your
Range .....................19
Troubleshooting......26
Requesting
Assistance or
Service....................27
Index.......................31
Warranty .................32
1-800-253-1301
Call our Consumer Assistance Center
with questions or comments.
®
Home Appliances
TimeSmart
Tips Inside!
SM
4.65 Cubic Foot Oven
MODELS RF3020XE RF302BXE
PART NO. 3195946

2
1-800-253-1301
Look for these tips!
Look for these Time Smart Tips located
throughout your Use and Care Guide. They will
help you save time and make the most of your
new appliance.
Model Number __________________________________
Serial Number ___________________________________
Purchase Date __________________________________
Dealer Name ____________________________________
Dealer Address__________________________________
Dealer Phone ___________________________________
A NOTE TO YOU
Thank you for buying a WHIRLPOOL®appliance.
Because your life is getting busier and more compli-
cated, 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 devel-
oped 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, complete and mail the Product 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 your appli-
ance, you need to know your complete model number
and serial number. You can find this information on the
model and serial number plate (see the diagram on
page 6 for the location of the plate). Also, record the
other information shown in the next column.
Keep this book and the sales slip together in a safe place for future reference.
Our Consumer Assistance Center number is toll-free.

3
Your safety is important to us.
This guide contains safety statements under warning
symbols. Please pay special attention to these sym-
bols and follow any instructions given. Here is a brief
explanation of the use of the symbol.
IMPORTANT SAFETY INSTRUCTIONS
RANGE SAFETY This symbol alerts you to hazards such
as fire, electrical shock, or other injuries.
General
•Read all instructions before using
the range.
•Install or locate the range only in accor-
dance 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 17.
•CAUTION: Do not store things children
might want above the range. Children
could be burned or injured while climb-
ing on it.
•Do not leave children alone or unat-
tended 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.
wWARNING
continued on next page
•Do not use the range for warming or
heating 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 touch surface units, areas near
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 flam-
mable materials contact surface units,
areas near units, heating elements, or
interior surfaces of oven until they have
had sufficient time to cool. Other sur-
faces of the range, such as the oven
vent opening, the surface near the vent
opening, the cooktop, and the oven
door, could also become hot enough to
cause burns.
To reduce the risk of fire, electrical shock, injury
to persons, or damage when using the range,
follow basic precautions, including the following:

4
RANGE SAFETY
•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.
•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 ex-
posed 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, earth-
enware, 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.

5
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.
Grease
•Grease is flammable. Do not allow
grease to collect around cooktop or in
vents. Wipe spillovers immediately.
•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.
Care and cleaning
•Do not soak removable heating elements
in water. The element will be damaged
and shock or fire could result.
•Do not clean door heat seal. It is essen-
tial 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.
•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.
– SAVE THESE INSTRUCTIONS –

6
PUSHTO TURN
PUSHTO TURN
LO
2
3
456
7
8
HI
LO
2
3
456
7
8
HI
LO
2
3
456
7
8
HI
LO
2
3
456
7
8
HI
SURFACE
HEATING
BROIL BAKE
BROIL
150
200
250
300
350
400
450
500
OVEN
HEATING
OFF
OFF
OFF
OFF
OFF
OFF
PUSH TO TURN PUSH TO TURN
LO
2
3
456
7
8
HI
LO
2
3
456
7
8
HI LO
2
3
456
7
8
HI
LO
2
3
456
7
8
HI
SURFACE
HEATING
BROIL BAKE
BROIL
150
200
250
300
350
400
450
500 OVEN
HEATING
OFF
OFF OFF
OFF
OFF OFF
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.
Oven vent
(p. 17)
Plug-in surface
unit with one-piece
reflector bowl
(pp. 7, 19, 21)
Anti-tip bracket
(p. 17)
Model and
serial number
plate
(behind left side
of storage drawer)
Removable
storage drawer
(p. 18)
CONTROL PANEL
Left rear
control knob
Left front
control knob
Surface unit marker
(shows which surface
unit you are setting)
Surface heating
indicator light
(lights up when a
surface unit is on)
Right rear
control knob
Oven heating
indicator light
(lights up when the
oven is heating)
Right front
control knob
Oven selector
(pp. 11, 15)
Temperature
control knob
(pp. 11, 15)
Control panel
(pp. 7, 19)
Broil element
(p. 14)
Bake element
(p. 11)

7
Using the control knobs
Push in the control knobs before turning them to a
setting. You can set
them anywhere between
HI and OFF.
Surface unit heat settings
Use the following chart as a guide.
USING YOUR RANGE
To get the best cooking results, you should use your range the correct way. This section tells
you what you need to know to use your range safely and efficiently.
USING THE SURFACE UNITS
wWARNING
Fire Hazard
Turn all controls off when done cooking.
Failure to do so can result in death, fire,
or burns.
RECOMMENDED USE
•To start foods cooking.
•To bring liquids to a boil.
•To hold a rapid boil.
•To fry chicken or pancakes.
•For gravy, pudding, and icing.
•To cook large amounts of
vegetables.
•To keep food cooking after
starting it on a higher setting.
•To keep food warm until it’s
ready to serve.
SETTING
HI
6-8
5
2-4
LO
Easy ways to save energy
•Match the pan to the surface unit size.
•The pan should have a flat bottom,
straight sides, and a well-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 it on.
•Keep your reflector bowls clean for best
heat reflection.

8
USING YOUR RANGE
USING THE SURFACE UNITS (CONT.)
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.
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 unit and that
does not extend more
than one inch outside
the surface unit area.
Large diameter can-
ners/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.
•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.
•Keep your reflector bowls clean so that they will
always reflect heat well.
•Refer to your canner manual for specific
instructions.
Optional canning kit
Most water-bath or pressure canners have large
diameters. If you do canning with them at high heat
settings for long periods of time, you can shorten
the life of regular surface units. This can also dam-
age 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.
center over
surface unit
1 inch
maximum
overhang
1" 1"
Pan
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 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.

9
USING YOUR RANGE
POSITIONING RACKS AND PANS
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
NOTE: For information on where to place your rack
when broiling, see “Broiling guide” on page 16.
General guidelines
Follow this section carefully to get the best
cooking results.
•Before turning on the oven, place oven racks
where you need them.
•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.
•Use pot holders or oven mitts to protect your
hands if rack(s) must be moved while the oven
is hot.
•When baking/roasting with 1 rack, place the
rack so the top of the food will be centered in
the oven.
•When baking/roasting on 2 racks, arrange the
racks on the 2nd and 4th rack guides from the
bottom.
•Do not place items on the oven door when it
is open.
Using insulated bakeware, ovenproof
glassware, and dark metal pans
•When baking with insulated cookie sheets
or baking pans, place them in the bottom
third of the oven. You may need to in-
crease the recommended baking times,
so test for doneness before removing from
the oven.
•When using ovenproof glassware or dark
bakeware, reduce the oven temperature
by 25°F but use the same baking time.
Because these pans absorb heat, produc-
ing darker bottom browning and crispier
crusts, place the rack in the center of the
oven. When baking pies and bread, you
can use the temperature suggested in the
recipe.

10
USING YOUR RANGE
Use aluminum foil to catch spillovers from pies
or casseroles:
•Place the foil on the oven rack below the rack
with the food. Turn up
the foil edges and make
sure the foil is about
1 inch larger all around
than the dish holding
the food.
•Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
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 11⁄2-2 inches of space
around each pan and between pans and
oven walls.
•Use only one cookie sheet in the oven at a time.
Where to place pans:
PLACE
In center of the oven rack.
Side by side or slightly
staggered.
In opposite corner on each
oven rack. Stagger pans
so no pan is directly over
another.
WHEN YOU HAVE
1 pan
2 pans
3 or 4 pans
USING ALUMINUM FOIL FOR BAKING
•Do not line the oven bottom or the entire oven
rack with foil or other liners. It could affect the
quality of your baking.

11
BAKING/ROASTING
1. Place the racks where you need them.
For more information, see “Positioning racks and
pans” on page 9.
2. Set the oven selector to BAKE and the oven
temperature control knob to the 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 the oven when roasting.
3. Put your food in the oven.
During baking/roasting, the elements will turn
on and off to keep the oven temperature 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.
USING YOUR RANGE
Front of rack
Rear of rack
BROIL BAKE
OFF
TURN TURN
BROIL
150
200
250
300
350
400
450
500
OFF
continued on next page
Roasting meats and poultry
•For even cooking, place the meat on a
rack in a shallow pan. This keeps the
meat out of the drippings and allows
the heat to circulate better.
•Use a meat thermometer for the most
accurate doneness. Insert it so the tip is
in the center of the largest muscle or
thickest portion of the meat or poultry.
Make sure the thermometer is not touch-
ing bone, fat, or the bottom of the pan.

12
BAKING/ROASTING (CONT.)
USING YOUR RANGE
TURN TURN
4. After cooking, turn off the oven.
Turn both the oven selector and the oven tem-
perature control knob to OFF. The oven heating
indicator light will go off.
BROIL BAKE
OFF
BROIL
150
200
250
300
350
400
450
500
OFF
Save energy and save money
•“Oven peeking” can make cooking
times longer and affect food quality.
•Rely on a timer to keep track of
cooking time.
•Plan your meals for the most efficient
use of the oven by cooking more than
one food at a time.
•If possible, plan to bake while the oven
is still hot after cooking.
•You don’t have to preheat the oven
when broiling or roasting.

13
E
G
H
O
T
T
E
R
C
O
O
L
E
R
EG
1 NOTCH = 5˚F
Although your new oven is properly adjusted to
provide accurate temperatures, it may cook faster
or slower than your old oven.
If you are not satisfied with the baking/roasting
results, you can change the temperature calibration
by following the steps below.
NOTE: DO NOT measure the oven temperature with
a thermometer. Opening the oven door will lower
the oven temperature and give you an incorrect
reading. Also, the thermometer temperature reading
will change as your oven cycles.
1. Make sure the oven temperature control knob is
turned to the off position. Pull the knob straight
off and flip it over.
2. Loosen the locking screws inside the
control knob.
Note the position of the notches.
3. Adjust the temperature.
•To lower the temperature, hold the knob
handle firmly and turn the skirt clockwise to
move the tooth a notch to the right.
•To raise the temperature, hold the knob
handle firmly and turn the skirt counterclock-
wise to move the tooth a notch to the left.
Each notch equals about 5°F.
4. Tighten the locking screws and replace the
control knob.
ADJUSTING THE OVEN TEMPERATURE CONTROL
USING YOUR RANGE
Notches
E
EG
G
H
O
T
T
E
R
C
O
O
L
E
R
1 NOTCH = 5˚F
Skirt
To raise To lower
Notches
Tooth
E
G
H
O
T
T
E
R
C
O
O
L
E
R
EG
1 NOTCH = 5˚F
Locking
screws
Locking
screws

14
BROILING
NOTES:
•Do not preheat when broiling.
•The oven selector must be on BROIL for broiling
temperatures
1. Place the rack where you need it.
You need to place the rack so that the surface of
the food is at least 3 inches away from the broil
element. See “Broiling guide” on page 16.
2. Put your food on the broiler pan and place the
pan in the center of the oven rack.
3. Close the door to the broil stop position.
The broil stop position lets the door stay open
by itself about 5 inches.
USING YOUR RANGE
•Leave the door partly open whenever you use
the oven to broil. This lets the oven stay at the
proper temperatures.
Front of rack
Rear of rack

15
BROILING (CONT.)
USING YOUR RANGE
TURN TURN
TURN TURN
TURN
BROIL BAKE
OFF
4. Set the oven selector and the oven temperature
control knob to BROIL.
The oven heating indicator light will come on.
5. After broiling, turn off the oven.
Turn both the oven selector and the oven
temperature control knob to OFF. The oven
heating indicator light will go off.
If you want to broil at a lower temperature:
•If your food is cooking too fast, turn the oven
temperature control knob counterclockwise until
the oven heating indicator light goes off.
•If you want your food to broil slower from the
start, set the oven temperature control knob
between 170°F and 325°F. These temperature
settings let the broil heating element cycle and
slow cooking. The lower the temperature, the
slower the cooking.
NOTE: Fish and chicken are some foods that may
cook better if you use lower broiling temperatures.
BROIL
150
200
250
300
350
400
450
500
OFF
BROIL BAKE
OFF
BROIL
150
200
250
300
350
400
450
500
OFF
BROIL
150
200
250
300
350
400
450
500
OFF
TURN
BROIL
150
200
250
300
350
400
450
500
OFF

16
USING YOUR RANGE
BROILING TIPS
•Use the broiler pan and grid for broiling. They are
designed to drain extra liquid and grease away
from the cooking surface. This drainage helps
prevent spatter, smoke, or fire.
•Do not cover the broiler grid with foil.
•To make sure the grease drains well, do not use
cookie sheets or similar pans for broiling.
Broiling guide
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, turn
meat after approximately 2⁄3 of the broiling time.
Turn chicken pieces after approximately half of
the broiling time. Very thin cuts, such as fish fillets,
may not need to be turned at all. Lobster tails are
not turned.
•Place food about 3" or more from the broil
element.
•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.
APPROXIMATE TIME
(MINUTES)
SIDE 1
14-15
15-16
18-19
13-14
20-22
8-10
5-7
14-17
17-20
11-16
8-10
16-18
17-20
SIDE 2
7-8
8-9
9-10
7-8
10-11
4-5
3-4
8-9
17-20
11-16
4-5
8-9
N/A
Times are guidelines only and may need to be adjusted for individual tastes.
MEAT
Steak, 1" thick
medium rare
medium
well done
Hamburger Patties, 3⁄4" thick, 1⁄4lb well
done
Pork Chops, 1" thick
Ham Slice, 1⁄2" thick precooked
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets 1⁄4-1⁄2" thick
steaks, 3⁄4-1" thick
Lobster Tails, 6-8 oz
RACK
POSITION
4
4
4
4
4
4
3
4
4
3

17
USING YOUR RANGE
THE OVEN VENT
wWARNING
Fire Hazard
Use pot holders to move utensils left on the
left rear surface unit.
Keep flammable materials away from the
oven vent.
Failure to follow these precautions can
result in death, fire, or burns.
Hot air and moisture escape from the oven through
a vent under the left rear surface unit. You can
cook on this unit or keep food warm on it while the
oven is on. The vent is needed for air circulation.
Do not block the vent by using extra large pans
or covers. You will get poor baking/roasting results.
NOTE: Never leave plastic utensils over the vent.
They could melt.
THE ANTI-TIP BRACKET
The range will not tip during normal use. However, the range can tip if you apply too much force or weight
to the open door without the anti-tip bracket fastened down properly.
wWARNING
Tip Over Hazard
Connect anti-tip bracket to the range feet.
Reconnect anti-tip bracket, if the range is moved.
Do not push down on the open oven door.
Follow the Installation Instructions.
Do not let children climb onto the oven door.
Failure to follow the above can result in death, burns, or other injury.
To make sure the anti-tip bracket is fastened
into place:
•Remove the storage drawer (see “The storage
drawer” on page 18).
•Look under the range (you may need a flashlight).
Check that a leveling leg is positioned under
the bracket.
•See the Installation Instructions for further details.
Oven vent

18
USING YOUR RANGE
THE STORAGE DRAWER
You can remove the storage drawer to make it
easier to clean under your range and to make sure
the anti-tip floor bracket is installed. Be careful
when handling the drawer.
Removing the storage drawer:
1. Empty the drawer before you remove it. Pull the
drawer straight out to the first stop. (The stops
are small, round objects formed in the slide rail.
They keep the drawer from sliding all the way
out.) Then lift the front of the drawer and pull it
out to the second stop.
2. Lift the back of the drawer slightly and slide it all
the way out.
Replacing the storage drawer:
1. Fit the ends of the drawer slide rails into the
drawer guides on both sides of the opening.
Also, be sure the lower guide is fitted onto the
lower slide rail.
2. Lift the front of the drawer and push it in until the
metal stops on the drawer slide rails clear the
drawer guides. Then slide the drawer closed.
Drawer
slide rail
Lower slide rail
(inside drawer
opening) Lower drawer
guide
Upper drawer
guides
(on inside walls)

19
CARING FOR YOUR RANGE
Your range is designed so you can care for it easily. 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 working like new.
wWARNING
Electrical Shock Hazard
Make sure all controls are off and the range is cool before cleaning.
Failure to do so can result in death, electrical shock, or burns.
CLEANING CHART
Use this chart to get specific information on cleaning your range. Before cleaning, always make sure all
controls are off and the range is cool.
HOW TO CLEAN
1. Turn the knobs off and pull them straight away from the control panel.
2. Wash the knobs with a sponge and warm, soapy water. Rinse and dry
them well. Do not soak them. Do not use steel wool or gritty cleansers,
which can damage the finish of the knobs.
3. Replace the knobs. Make sure all knobs are turned off.
•Wash the panel with a sponge and warm, soapy water. Wipe the panel with
clean water and dry it well. Do not use steel wool or gritty cleansers,
which can damage the finish.
OR
•Wash the panel with a paper towel and spray glass cleaner. Do not spray
the cleaner directly on the panel. Apply the cleaner to the paper towel.
•Wash with a sponge and warm, soapy water. Wipe with clean water and
dry well.
•Use a nonabrasive, plastic scrubbing pad on heavily soiled areas.
•Do not use gritty or harsh cleansers, which can damage the finish.
NOTE: Do not let foods containing acids (such as vinegar, tomato, or lemon
juice) remain on the surface. Acids may remove the glossy finish. Also wipe
up milk or egg spills when the cooktop is cool. Be careful when cleaning
around the model and serial number plate; too much scrubbing could
remove the numbers.
•You do not have to clean open coil elements because spatters or spills will
burn off.
•Do not immerse the surface units in water.
•Wash the reflector bowls with warm, soapy water and a nonabrasive, plastic
scrubbing pad. Rinse and dry them well.
•Clean the reflector bowls often.
•Do not use gritty or harsh cleansers.
PART
Control knobs
Control panel
Exterior surfaces
(other than control
panel)
Surface units
Chrome reflector
bowls
continued on next page

20
HOW TO CLEAN
•Wash the pan and grid with a steel-wool pad and warm, soapy water. Rinse
and dry well.
OR
•Wash the pan and grid in a dishwasher.
•Wash with a steel-wool pad and warm, soapy water. Rinse and dry well.
•Wash with a paper towel and spray glass cleaner or a nonabrasive plastic
scrubbing pad and warm, soapy water. Wipe with clean water and dry well.
•Follow the directions that come with the cleaner.
•Wash with a sponge or steel-wool pad and warm, soapy water. Wipe with clean
water and dry well.
OR
1. Clean heavily soiled areas with a commercial oven cleaner. Follow the direc-
tions that come with the oven cleaner. (Place newspaper on the floor to
protect the floor surface.)
2. Wipe well with clean water.
NOTES:
•Use oven cleaners in a well-ventilated room.
•Do not let commercial oven cleaners contact the heat seal, thermostat, or
exterior surfaces of the range. This will cause damage.
•For easier cleaning you can remove the oven door. Carefully follow the
instructions on page 24.
CLEANING CHART (CONT.)
PART
Broiler pan
and grid
Oven racks
Oven door glass
(Model RF302BXE)
Oven cavity
CARING FOR YOUR RANGE