Whirlpool RF3020XG User manual

4.65 Cubic Foot Oven
MODELS RF3020XG RF302BXG
PART NO. 8053393
Standard-Cleaning
Electric Ranges
A Note to You............ 2
Range Safety ............ 3
Parts and Features ... 6
Using Your Range ..... 7
Caring for Your
Range ..................... 19
Troubleshooting ...... 25
Requesting
Assistance or
Service .................... 26
Index ....................... 27
Warranty ................. 28
1-800-253-1301
Call our Consumer Assistance Center
with questions or comments.

2
1-800-253-1301
Our Consumer Assistance Center number is toll free.
To find detailed product information, the location of the nearest Whirlpool dealer or authorized servicer, to
purchase an accessory item, or register your appliance on-line, please visit our Web site at
www.whirlpool.com
ANOTE TO YOU
Thank you for buying a WHIRLPOOL®appliance.
The Whirlpool Brand is committed to designing quality products that consistently perform for you to make your
life easier. 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 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 appliance,
you need to know your complete model number and
serial number. You can find this information on the
model and serial number label/plate (see diagram in
the “Parts and Features” section).
Please also record the purchase date of your appliance
and your dealer’s name, address, and telephone number.
Keep this book and the sales slip together in a safe place for future reference. It is important for
you to save your sales receipt showing the date of purchase. Proof of purchase will assure
you of in-warranty service.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Address
Dealer Phone

3
RANGE SAFETY
continued on next page
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.
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:
wDANGER
wWARNING
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.
wWARNING
Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns
to children and adults.
Making sure the anti-tip bracket is installed:
•Slide range forward.
•Look for the anti-tip bracket securely attached to floor.
•Slide range back so rear range foot is under anti-tip bracket.
Anti-Tip Bracket
Range Foot

4
RANGE SAFETY
WARNING: To reduce the risk of fire, electrical
shock, injury to persons, or damage when using
the range, follow basic precautions, including the
following:
•WARNING – TO REDUCE THE RISK OF
TIPPING OF THE RANGE, THE RANGE MUST
BE SECURED BY PROPERLY INSTALLED
ANTI-TIP DEVICES. TO CHECK IF THE DEVICES
ARE INSTALLED PROPERLY, SLIDE RANGE
FORWARD, LOOK FOR ANTI-TIP BRACKET
SECURELY ATTACHED TO FLOOR, AND SLIDE
RANGE BACK SO REAR RANGE FOOT IS
UNDER ANTI-TIP BRACKET.
•CAUTION – Do not store items of interest to
children in cabinets above a range or on the
backguard of a range – children climbing on the
range to reach items could be seriously injured.
•Proper Installation – Be sure the range is properly
installed and grounded by a qualified technician.
•Never Use the Range for Warming or Heating
the Room.
•Do Not Leave Children Alone – Children should
not be left 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.
•Wear Proper Apparel – Loose-fitting or hanging
garments should never be worn while using
the range.
•User Servicing – Do not repair or replace any part
of the range unless specifically recommended in
the manual. All other servicing should be referred
to a qualified technician.
•Storage in or on the Range – Flammable
materials should not be stored in an oven or
near surface units.
•Do Not Use Water on Grease Fires – Smother
fire or flame or use dry chemical or foam-type
extinguisher.
•Use Only Dry Potholders – Moist or damp
potholders on hot surfaces may result in burns
from steam. Do not let potholder touch hot
heating elements. Do not use a towel or other
bulky cloth.
IMPORTANT SAFETY INSTRUCTIONS
•DO NOT TOUCH SURFACE UNITS OR AREAS
NEAR UNITS – Surface units may be hot even
though they are dark in color. Areas near surface
units may become hot enough to cause burns.
During and after use, do not touch, or let clothing
or other flammable materials contact surface
units or areas near units until they have had
sufficient time to cool. Among those areas are
the cook-top and surfaces facing the cook-top.
•Use Proper Pan Size – The range is equipped
with one or more surface units of different size.
Select utensils having flat bottoms large enough
to cover the surface unit heating element. The
use of undersized utensils will expose a portion
of the heating element to direct contact and may
result in ignition of clothing. Proper relationship of
utensil to burner will also improve efficiency.
•Never Leave Surface Units Unattended at High
Heat Settings – Boilover causes smoking and
greasy spillovers that may ignite.
•Make Sure Reflector Pans or Drip Bowls Are in
Place – Absence of these pans or bowls during
cooking may subject wiring or components
underneath to damage.
•Protective Liners – Do not use aluminum foil to
line surface unit drip bowls or oven bottoms,
except as suggested in the manual. Improper
installation of these liners may result in a risk of
electric shock, or fire.
•Glazed Cooking Utensils – Only certain types of
glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for range-top
service without breaking due to the sudden
change in temperature.
•Utensil Handles Should Be Turned Inward and
Not Extend Over Adjacent Surface Units – To
reduce the risk of burns, ignition of flammable
materials, and spillage due to unintentional
contact with the utensil, the handle of a utensil
should be positioned so that it is turned inward,
and does not extend over adjacent surface units.
•Do Not Soak Removable Heating Elements –
Heating elements should never be immersed
in water.
– SAVE THESE INSTRUCTIONS –

5
RANGE SAFETY
•Do Not Cook on Broken Cook-Top – If cook-top
should break, cleaning solutions and spillovers
may penetrate the broken cook-top and create a
risk of electric shock. Contact a qualified techni-
cian immediately.
•Clean Cook-Top With Caution – If a wet sponge
or cloth is used to wipe spills on a hot cooking
area, be careful to avoid steam burn. Some
cleaners can produce noxious fumes if applied to
a hot surface.
•Use Care When Opening Door – Let hot air or
steam escape before removing or replacing food.
•Do Not Heat Unopened Food Containers –
Build-up of pressure may cause container to
burst and result in injury.
•Keep Oven Vent Ducts Unobstructed.
•Placement of Oven Racks – Always place oven
racks in desired location while oven is cool. If
rack must be moved while oven is hot, do not let
potholder contact hot heating element in oven.
•DO NOT TOUCH HEATING ELEMENTS OR
INTERIOR SURFACES OF OVEN – Heating
elements may be hot even though they are dark
in color. 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 heating elements or interior
surfaces of oven until they have had sufficient
time to cool. Other surfaces of the appliance may
become hot enough to cause burns – among
these surfaces are oven vent openings and
surfaces near these openings, oven doors, and
windows of oven doors.
IMPORTANT SAFETY INSTRUCTIONS
– SAVE THESE INSTRUCTIONS –
For self-cleaning ranges –
•Do Not Clean Door Gasket – The door gasket is
essential for a good seal. Care should be taken not
to rub, damage, or move the gasket.
•Do Not Use Oven Cleaners – No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
•Clean Only Parts Listed in Manual.
•Before Self-Cleaning the Oven – Remove broiler
pan and other utensils.
For units with ventilating hood –
•Clean Ventilating Hoods Frequently – Grease
should not be allowed to accumulate on hood
or filter.
•When flaming foods under the hood, turn the fan
off. The fan, if operating, may spread the flame.

6
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
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
PARTS AND FEATURES
Oven vent
(p. 17)
Plug-in coil element
with one-piece
reflector bowl
(pp.7, 19-22)
Anti-tip bracket
(p. 17)
Door Stop Clip
(p. 23, 24)
Model and
serial number
plate
(behind left side
of storage drawer)
Removable
storage drawer
(p. 18)
CONTROL PANEL
Control panel
(pp. 6, 19)
Gasket
(p. 20)
Broil element
(not shown)
(p. 14)
Bake element
(p. 12)
Left rear
control knob
Left front
control knob
Right front
control knob
Right rear
control knob
Coil element marker
(shows which coil
element you are setting)
Oven selector
(pp. 11, 15)
Oven
temperature
control knob
(pp. 11, 15)
Surface heating
indicator light
(lights up when a
coil element is on)
Oven heating
indicator light
(lights up when the
oven is heating)
(Model RF3020XG shown)

7
USING YOUR RANGE
Using the control knobs
Push in the control knobs before turning them to a
setting. You can set
them anywhere between
HI and OFF.
Coil element heat settings
Use the following chart as a guide.
wWARNING
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
RECOMMENDED USE
•To start food cooking.
•To bring liquid to a boil.
•To hold a boil.
•To quickly brown or sear food.
•To maintain a slow boil.
•To fry poultry or meat.
•To make pudding, sauce, or gravy.
•To stew or steam food.
•To simmer food.
•To keep food warm.
•To melt chocolate or butter.
SETTING
HI
6-8
5
2-4
LO
USING THE COIL ELEMENTS

8
USING THE COIL ELEMENTS (CONT.)
USING YOUR RANGE
Cookware tips
Home canning information
To protect your range:
•Use flat-bottomed canners on all types of
cooktops. Canners
with rippled or ridged
bottoms do not allow
good contact with the
surface.
•Center the canner over
the largest coil element.
Do not extend more than
one inch outside the coil
element. Large diameter
canners/pans, if not
centered correctly, trap heat and can cause
damage to the cooktop.
•Do not place your canner on two coil elements at
the same time.
•The type of material the canner is made of
determines the length of heating time. Refer to the
“Characteristics of cookware materials” chart later
in this section for more information.
•When canning for long periods of time, allow
elements and the surrounding surfaces to cool
down.
1" 1"
Pan
•Alternate use of the coil elements between
batches or prepare small batches at a time.
•Start with hot water, cover with a lid, and bring
to a boil; then reduce heat to maintain a boil or
required pressure levels in a pressure canner.
•On coil element model, keep your reflector bowls
clean so that they will always reflect heat well.
•For up-to-date information on canning, contact
your local U.S. Government Agricultural
Department Extension Office or companies
who manufacture home canning products.
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 coil elements. This can
also damage 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 dealer or authorized
service company.
Surface
cooking area
•Select a pan that is about the same size as the
surface cooking area. Cookware should not extend
more than 1 inch (2.5 cm) outside the area.
•For best results and greater energy efficiency,
use only flat-bottomed cookware that makes good
contact with the surface cooking area. Cookware
with rounded, warped, ribbed (such as some
porcelain enamelware), or dented bottoms could
cause uneven heating and poor cooking results.
•Cookware designed with slightly indented
bottoms or small expansion channels can be used.
•Cookware with a non-stick finish has heating
characteristics of the base material.
•Use flat bottom cookware for best heat conduction
from the surface cooking area to the cookware.
Determine flatness with the ruler test. Place the edge
of a ruler across the bottom of the cookware. Hold it
up to the light. No light should be visible under the
ruler. Rotate the ruler in all directions and look for
any light.
•Do not leave empty cookware, or cookware which
has boiled dry, on a hot surface cooking area. The
cookware could overheat, causing damage to the
cookware or the surface cooking area.

9
USING YOUR RANGE
The pan material affects how fast heat transfers from the coil element through the pan material and how evenly heat
spreads over the pan bottom. Choose pans that provide the best cooking results.
Aluminum • Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron • Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or
ceramic glass • Heats slowly and unevenly.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
Copper • Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
Earthenware • Can be used for cooktop cooking if recommended by the manufacturer.
• Use on low settings.
Porcelain enamel-on-steel or
enamel-on-cast iron • See cast iron and stainless steel.
Stainless steel • Heats quickly but unevenly.
• A core or base of aluminum or copper on the cookware provides even heating.
• Can be coated with porcelain enamel.
CHARACTERISTICS OF COOKWARE MATERIALS

10
USING YOUR RANGE
BAKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum • Light golden crusts
• Even browning • Use temperature and time recommended
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts • May reduce baking temperature 25°F.
• Use suggested baking time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic • Brown, crisp crusts • May reduce baking temperature 25°F.
Insulated cookie sheets or
baking pans • Little or no bottom browning • Place in the bottom third of oven. • May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crusts
Stoneware • Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR GUIDELINES
Positioning racks and pans
Place the oven racks where you need them before
turning on the oven.
•To move a rack, pull it out to the stop position, 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.
•For best performance, cook on one rack. Place the
rack so the top of the food will be centered in the oven.
•When cooking with two racks, arrange the racks
on the 2nd and 4th rack guides.Two sheets of
cookies may be baked if sheets are switched at
approximately three quarters of the total bake time.
Increase baking time, if necessary.
•For best results allow 2 inches of space around
each pan and between pans and oven walls.
USING THE OVEN
Where to place pans:
WHEN YOU HAVE
1 pan
2 pans
3 or 4 pans
PLACE
In center of the oven rack.
Side by side or slightly
staggered.
In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
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 guidelines” later in this
section.
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.

11
USING YOUR RANGE
BAKING/ROASTING
1. Place the racks where you need them.
For more information, see “Positioning racks and
pans” under “Using the oven” earlier in this
section.
NOTE: Do not place food directly on the oven door
or the oven bottom.
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.
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
•Use aluminum foil to catch spillovers from pies or
casseroles by placing
foil on the oven rack
below. Foil should be
turned up at edges and
be at least 1 inch larger
than dish.
•Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
•Do not line the oven bottom with foil or other liners.
It could affect the oven surface as well as the quality
of your baking.
•Place tent-shaped foil loosely over meat or poultry
to slow down surface browning for long term
roasting. Remove foil for the last 30 minutes.
•Use narrow strips of foil to shield piecrust edges if
browning too quickly.
USING ALUMINUM FOIL

12
USING YOUR RANGE
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.
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
touching bone, fat, or the bottom of the pan.
BAKING/ROASTING (CONT.)
TURN TURN
4. After cooking, 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.
BROIL BAKE
OFF
BROIL
150
200
250
300
350
400
450
500
OFF
Saving energy
•To avoid loss of heat, open the oven door as little
as possible.
•Use 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, or
baking while the oven is still hot after cooking a
meal.

13
USING YOUR RANGE
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
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
USING YOUR RANGE
BROILING
NOTES:
•Do not preheat when broiling, unless your recipe
recommends it.
•Leave the door partly open whenever you use the
oven to broil. This lets the oven stay at the proper
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 guidelines” later in this
section.
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.
Front of rack
Rear of rack

15
USING YOUR RANGE
BROILING (CONT.)
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.
To broil at a lower temperature:
•If food is cooking too fast, turn the oven tempera-
ture 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 results. 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 (CONT.)
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, place
food 3 inches or more from the broil element.
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
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
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
RACK
POSITION
4
4
4
4
4
4
3
4
4
NOTE: Times are guidelines only and may need to be adjusted for individual tastes.
Broiling guidelines
•Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
•To make sure the juices drain well, do not cover
the grid with foil.
•Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
•Use tongs to turn meat to avoid losing juices.
•Pull out oven rack to stop position before turning
or removing food.
•After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making cleaning
more difficult.
•For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.

17
THE OVEN VENT
Hot air and moisture escape from the oven through
a vent under the left rear coil element. You can cook
on this coil element 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. Oven vent
USING YOUR RANGE
Making sure the anti-tip bracket is installed:
•Slide range forward.
•Look for the anti-tip bracket securely attached to floor.
•Slide range back so rear range foot is under anti-tip bracket.
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
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns
to children and adults.
Anti-Tip Bracket
Range Foot

18
USING YOUR RANGE
THE STORAGE DRAWER
Use the storage drawer to store cookware. You
can remove the storage drawer to make it easier
to clean under your range.
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. Position the drawer so that the lower drawer
guides rest just inside the front frame lip.
2. Lift the front of the drawer and push it in until the
metal stops on the drawer slide rails clear the
upper 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
CLEANING CHART
Before cleaning, always make sure all controls are off and the range is cool. Refer to instructions on all
cleaning products before using them to clean your range.
CARING FOR YOUR RANGE
wWARNING
Explosion Hazard
Do not store flammable materials such as gasoline near this appliance.
Doing so can result in death, explosion, or fire.
continued on next page
PART CLEANING METHOD SPECIAL INSTRUCTIONS
Control Knobs •Soap and water
•Dishwasher •DO NOT use steel wool or
abrasive cleaners.
•Pull knobs straight away from
control panel.
•Wash, rinse and dry with soft
cloth.
Control Panel •Soap and water •Wash, rinse and dry with soft
cloth.
Exterior Surfaces*
(excluding control panel and oven
door glass)
•Soap and water
•Mild liquid cleaner
•Spray glass cleaner
•DO NOT use abrasive or harsh
cleaners like chlorine bleach,
ammonia or oven cleaners.
•Wash, rinse and dry with soft
cloth.
•Spray glass cleaner •Apply spray cleaner to paper
towel, do not spray directly on
panel.
•Gently clean around the model
and serial plate; too much
scrubbing could remove the
numbers.
•Non-abrasive plastic scrubbing pad
Chrome reflector bowls*
•Light to moderate soil •Soap and water
•Non-abrasive plastic scrubbing pad •Wash, rinse and dry with soft
cloth.
•Soak bowls for 20 minutes, then
scrub with plastic pad.
•Solution of 1/2 cup ammonia to
1 gallon water
•Non-abrasive plastic scrubbing pad
•Mild abrasive powdered cleanser
or commercial oven cleaner
•Heavy to burned-on soils •Dishwasher
Coil Elements •DO NOT clean or immerse in
water. Spatters and spills will
burn off.
*When the cooktop is cool, remove all spills and clean. Food spills containing acids, such as vinegar and tomato,
may affect the finish.

20
CARING FOR YOUR RANGE
CLEANING CHART(CONT.)
COIL ELEMENTS AND REFLECTOR BOWLS
BAKE
OFF
BAKE
Removing
1. Make sure all coil elements are off and
cool before removing coil elements and
reflector bowls.
PART CLEANING METHOD SPECIAL INSTRUCTIONS
Oven racks •Soap and water
•Steel wool pad •Wash, rinse and dry.
Oven cavity
•Food spills containing
sugar and/or milk
•Heavily soiled areas
•Soap and water
•Steel wool pad
•When oven cools, wash, rinse and dry with
soft cloth.
•Wipe with clean water and dry well.
•Commercial oven cleaner •Follow the directions that come with the oven
cleaner. (Place newspaper on the floor to
protect the floor surface.) Wipe well with clean
water and dry.
NOTES:
•Use oven cleaners in a well-ventilated room.
•Do not let commercial oven cleaners
contact the gasket, thermostat, or exterior
surfaces of the range. This will cause
damage.
•For easier cleaning, you can remove the oven
door. Carefully follow the instructions in the
“Removing the oven door” section.
Broiler pan and grid •Soap and water
•Steel wool pad
•Dishwasher
•Wash, rinse and dry.
•Solution of 1/2 cup ammonia to
1 gallon water
•Mildly abrasive cleanser or
commercial oven cleaner
•Soak for 20 minutes, then scrub with plastic
scrubbing pad.
Oven door glass
(Model RF302BXG) •Soap and water
•Non-abrasive plastic scrubbing
pad
•Wash, rinse and dry with soft cloth.
•Spray glass cleaner •Wipe with paper towel.
Surface under cooktop
•Light to moderate soil •Soap and water •Wash, rinse and dry with soft cloth.
•Rinse thoroughly and dry.
•Soapy steel wool pad •Heavy soils