Whirlpool RF3020XY User manual

UseAndCam
A Note To You 2
ImportantSafety
Instructions 3
PartsAnd Features 6
Using Your Range 7
If You Need Assistance
Or Service 23
Warranty 28
Call TOLL-E With CIudons or
c4mmerlw l-soo-z53-13[31
STANDARD-CLEANING ELECTRIC RANGE
MODELS RF3020XY
and RF302BXY

A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a quality, worldclass home appliance. Years of engineering experience have gone
into its manufacturfng. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. tt is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbol.
This symbol will help alert you to such dangers as
personal injury, burns, fire and electrical shock. This symbol will help you avoid actions which
could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consumer Assistance Center number, l-800-253-1301,
is TOLL-FREE, 24 hours a day.
lf you ever have a question concerning your appliance’s operation, or if you need service, feel free to
call our Consumer Assistance Center for help. When calling, you will need to know your appliance’s
complete model number and serial number. You can find this information on the model and serial
number plate (see diagram on page 6.) For your convenience, we have included a handy place below
for you to record these numbers, the purchase date from the sales slip and your dealer’s name and
telephone number. Keep this book and the sales slip together in a safe place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone

Important Safbty Instructions
To reduce the risk of fire, electrical shock, injury to
E
ersons, or damage when using the range, follow
asic precautions, including the following:
General
4Jse the range only for its-in- .
l Read all instructions before
using the range. te;e;t,use as described In this
.
l Install or locate the range only
in accordance with the pro-
vided Installation Instructions. It
is recommended that the range
be installed by a qualified in-
staller. The range must be
properly connected to electrical ~DOnot t nits,
supply and grounded. areas near units, heating ele-
ments or interior surfaces of
fkz%M
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
aWARNING: To reduce the risk
of tiP ping of the appliance, the
app iance must be secured by
a proper,
bracket. f installed anti-tip o check if the bracket
is installed pro
anti-tip erly, see @The bracke ” on page 16.
P
@CAUTION: Do not store things
children mi ht want above the
range. Chil8ren could be
burned or injured while climb-
ing 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 an
could 73
part of the range. They
e burned or injured.
l Do not operate the range if it
is damaged or not workrng
properly.
@Donot use the range for
warming or heatin9,
the room.
Persons could be urned or
injured, or a fire could start.
become hot enou h to cause
burns. During anc?after use,
do not touch, or let clothing
or other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until
7
they have had sufficient time
to cool. Other surfaces of the
range ma become hot enough
to cause I! urns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop and the oven door.
.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.
continued on next page 3

@Useonly d potholders. Moist
or damp po holders on hot sur-
7
faces may result in burns from
steam. Do not let potholder
touch hot heating elements. Do
not use a towel or bulk cloth
for a potholder. It could catch
on fire.
‘Keep range vents unobstructed.
‘Do not heat unopened contain-
ers. They could explode. The
hot contents could cause burns
and container particles could
cause Injury.
‘Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When using the cookto~
‘Make sure the reflector bowls
are in place during cooking.
Cookin %
without reflector bowls
may su ject the wiring and
components underneath them
to damage.
‘Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma result in a risk of
electric s
r;ock or fire.
‘Select a pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of
the heating element will be
exposed and may result in the
I
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
l Check to be sure lass cook-
ing utensils are sa3
e for use on
the ran e. Only certain types of
glass, g ass-ceramic,9 ceramic,
earthenware or other glazed
utensils are suitable for cook-
tops without breaking due
to the sudden change in
temperature.
aNever leave surface units
unattended at high heat set-
tin s. A boilover could result
%an cause smoking and greasy
spillovers that may ignite.
@Turnpan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s,4 and spills
due to bumping of the pan.
When usina the oven
l Always p” sition oven rack(s) in
desired ocation while oven IS
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
4Jse care when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.

Grease
@Greaseis flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin pan on
range b
fitted Ii
J coverin , cookie s7l
WI h a well-
7
eet or flat
tray. Flaming grease outside of
1
an can be extin
aking soda or, i
B
uished with
available, a
multipurpose dry chemical or
foam-type extinguisher.
Care aryi cleaning
ADOnot soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
@Donot clean door heat seal. It
is essential for a good seal.
Care should be taken not to
rub, damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
*Do not repair or replace any
part of the range unless specifi-
cally recommended in this
manual. All other servicing
should be referred to a quali-
fied technician.
@Disconnectthe electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -

PartsAnd Features
This section contains captioned illustrations of your range. Use them to become familiar with the
location and appearance of all parts and features.
Antctlp braokat
(on wall behlnd cmtrol panel)
Plug-In unlt -
Broil element
Bake elemmt
Control panel
Left front Ml mar oven Burfiloe
COlltrol control temDsmtllm
dector unlt
Burfaoe
I
&en heating Right rear Right f&t
heating lndkator light control knob control knob
lndkator light
6

Using Your Range
In This Section
Page Page
Uslng the surface units T7 .....................................
Posltlonlng racks and pans ............................... 9
For best air drculation ..................................... 10
Uslng aluminum foil for baking ..................... . 10
Baklnglroastlng ..................... . ................... .-. 11
Adjusting the oven temperature control ....... .12
Brolllng .................... ..-...........................“..” .... 12
Brolllng tips ....................................................... 13
Energy saving tlps .......” ................................... 14
The oven vent ........................................... ..I .... 15
The storage drawer ........ . .................... -. ......... 15
The antl-tlp bracket ....“..““...“.“......” .............. 16
Optlonal door panel pat ... .............................. 16
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
Using the surface units
Control knobs must be pushed In before
turning them to a setting. They can be set
anywhere between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker shows
which surface unit is turned on by that knob.
Surface heating indicator light
The SURFACE HEATING Indicator Light on the
control panel will glow when a surface unit is
turned on.
Burn and Fire Hazard
Be sure all control knobs are turned to OFF
and all indicator lights are OFF when you
are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally left ON.

Until you get used to the settings, use the
following as a gulde. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
1 SEITING 1 RECOMMENDED USE I
HI l To start foods cooking.
l To bring liquids to a boil.
Medium-high l To hold a rapid boil.
l To fry chicken or pancakes.
Medium l
For gravy, pudding and icing.
l To cook large amounts of
vegetables.
Medium-low l To keep food cooking after
starting it on a higher setting.
LO l To keep food warm until ready
to serve.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
right cooking utensils for your needs.
l Use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
- Turn it over and check the bottom of the pan
by placing a ruler across it.
- Rotate the ruler in all directbns. There
should be no gaps between the pan and the
ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
-0 The pan should have straight sides and a tight-
fiiing lid.
l Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
l The pan material (metal or glass) affects how
fast heat transfers from the surface unit through
the pan material and how evenly heat spreads
over the pan bottom.
l Handles shoukf be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Do not leave an empty utensil, or one which
has boiled dry, on a hot surface unit. It can
overheat and may damage the utensil or
surface unit.
l Do not use canners, woks and specialty
utensils with rounded, war@, ridged or dented
bottoms. These could cause severe overheat-
ing which damages the utensil and/or surface
unit.
Product Damage Hazard
ff a surface unit stays red for a long time, the
bottom of the pan is not flat enough or is too
small for the surface unit. Prolonged usage of
incorrect utensils for long periods of time can
resuft 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.

Home canning information
To protect your range:
l Use flat-bottomed canners for best results. Do
not use canners with dented or ridged (porce-
lain enamel-ware) bottoms. They do not make
good contact with the surface unit and cause
severe overheating which damages the
cooktop.
l For best results, use the largest surface unit.
Also, use a canner which can be centered over
the surface unit. Large diameter canners, if not
properly centered, trap heat and can cause
damage to the cooktop.
l Do not place canner on two surface units at the
same time. Excessive heat build-up will
damage the cooktop.
l Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
l Keep reflector bowls clean for best heat
reflection.
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.
tf 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 WhirlpooP”’
service company.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1’/2 to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooklng, follow these guldellnes
for speclflc foods:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
Personal Injury Hazard
l Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l tf rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions may
result in personal injury.
l Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.

For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach all parts of the oven.
l Place the pans so that one is not directly over
the other.
l Allow 1X-2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
l Use only one cookie sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven rack.
Stagger pans so no pan is directly over another.
NOTE: “Oven peeking” may cause heat Loss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
4
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. The foil should have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish holding the food.
l Do not cover the entire rack with aluminum foil.
tt 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.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.
10

Baking/roasting
1. Position the rack(s) properly before turning on
the oven. To change rack posltlon, lift rack
at front and pull out. For information on
positioning racks, see “Positioning racks and
pans’ on page 9.
2. Set the Oven Selector to BAKE.
3. Set the Oven Temperature Control Knob to
the baking/roasting temperature you want.
The OVEN HEATING Indicator Liiht will come
on. The oven is preheated when the OVEN
HEATING Indicator Lght first goes off.
NOTE: Do not preheat oven when roasting or
ccddrg items such as casseroles.
4. Put food in the oven.
During baking/roasting, the elements will
turn on and off to maintain the temperature
setting. The OVEN HEATING Indicator Light
will turn on and off with the elements.
NOTE: The top element helps heat durlng
baklnglroastlng, but does not turn red.
5. When baking/roasting is done, turn both the
Oven Selector and the Oven Temperature
Control Knob to OFF. The OVEN HEATING
Indicator Light will go off.
11

Adjusting the oven temperature control
Does your oven seem hotter or colder than your
old oven? The temperature of your old oven may
have shifted gradually without you noticing the
change. Your new oven is properly adjusted to
provide accurate temperatures. But, when
compared to your old oven, the new design
may give you different results.
If. after using the oven for a perbd of time, you
are not satisfii with the temperature settings,
they can be adjusted by folbwing these steps:
1. Turn the Oven Temperature Control Knob to
;hzv&J position. Pull knob straight off and flip
.
2. Loosen the locking screws inside the control
knob. Note the positkn of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 5°F
(2.5%).
4. To rake the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 5OF (2.5%).
~~~~~bocklng screws and replace the
Broiling
1. Position the rack properly before turning on
the oven. The oven rack should be positioned
so that the surface of the food is at least 3 in-
ches (7.4 cm) away from the broil element.
See ‘Positioning racks and pans’ on page 9.
2. Put the broiler pan and food on the rack.
3. Cbse the door to the Broil Stop position (open
about 4 inches [10.2 cm]). The door will stay
open by itself.
4. Set the Oven Selector and Oven Temperature
Control Knob to BROIL The OVEN HEATING
Indicator Lght will come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn both the Oven
Selector and Oven Temperature Control Knob
to OFF. The OVEN HEATING Indicator Light
will go off.
12

Custom broil
l tf food is cooking too fast, turn the Oven
Temperature Control Knob counterdockwlse
until the OVEN HEATING Indicator Light
goes off.
l If you want the food to broil slower from the
start, set the Oven Temperature Control Knob
between 170°F and 325°F (77% and 162.7%).
These temperature settings albw the broil
heating element to cycle and to slow cooking.
The bwer the temperature, the slower the
cooking.
l Fiih and chicken are some foods that may cook
better if you use lower broiling temperatures.
The Oven Selector must be on BROIL for all
broiilng temperatures.
NOTE: The oven door must be partly open
whenever the oven is being used to broil. Leaving
the door open allows the oven to maintain proper
temperatures.
Broiling tips
l Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
away from the cocking surface to help prevent
spatter. smoke or fire.
l Refer to a broiling chart in a reliable cookbook
for correct broiling times.
. After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if if is left in the heated oven.
Fire Hazard
l Place meat the correct distance from the
element. Meat placed too close to the
element may spatter, smoke, burn or
catch fire during broiling.
l To ensure adequate grease drainage, do
not use cookie sheets or similar pans for
broiling. Also, covering the broiler grid
with foil is not recommended. Poor
drainage of grease may result in fire. ff foil
is used, cut slits in foil to correspond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
13

Energy saving tips
Although the energy used for cooking is usualty a
very small percentage of the total energy used in
the home, cooking energy can be used effiiently.
Here are some tips to help you conserve energy
when using your cooking product.
l Use pans with flat bottoms, straight sides and
tight-fitting lids.
. Match the pan to the surface unit size.
l Cook with a minimum of liquid or fat to help
shorten cixking time.
l Preheat pans only when recommended and for
the shortest time possible.
l Start food on higher heat settings, then set
surface unit control on bw or off to finish
cooking. Use retained heat for axking when
possible.
l Use the more efficient surface units instead of
the oven when possible.
l Turn on me surface unit only after placing filled
pan on the unit.
l Qven peeking’ may cause heat bss, longer
codcing times and unsatisfactory baking results.
Rely on your timer.
l Bake cakes, pies or cookies when oven is warm.
Best time is after a meal has been cooked in it.
l Preheat the oven no bnger 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.
14

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 unii 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.
Burn and Fire Hazard
lf you leave a utensil on the right rear
surface unit, use potholders when moving
it. Pan handles can become hot enough to
burn.
Keep flammable materials away from oven
vent.
Failure to do so can result in burns or a fire.
The storage drawer
The storage drawer is for storing pots and pans.
The drawer can be removed to make it easier to
clean under the range. Use care when handling
the drawer.
Removlng 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
seamd stop.
2. Lift back slightly and slide drawer all the
way out.
Replaclng the storage drawer:
1. Fit ends of drawer slide rails into the drawer
guides on both sides of opening.
2. Lift drawer front and push in until metal stops
on drawer slide rails clear white stops on
drawer guides. Lift drawer front again to clear
second stop and slide drawer closed.
Drawe; slide rail w
15

The anti-tip bracket
The range will not tip during normal use. How-
ever, tipping can occur if excessive force or
weight is applied to the open door without the
anti-tip bracket properly secured.
To verlfy the antl-tlp bracket Is engaged:
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 tether on the back of the
range is secured by the two hooks on the
bracket.
l See Installation Instructions for further details.
Optional door panel pat (model RF302BXY)
lf you would like to change the color of your oven
door glass to white or almond, you can order one
of these kits:
l White (Kii No. 814071)
l Almond (Kit No. 814672)
from your Whirlpool Dealer. The kits include easy
installation instructions.
16

Caring For Your Range
In This Section
Page Page
Surface unlls and reflector bowls ............_..... 17 Removlng the oven door ............ ..........I .........20
UH-up cooktop ................................................. 20 Cleanlng chart ...................................................21
Your range is designed for ease of care. Most
cleaning can be done with items found around
your home. Cleaning your range whenever spills
or soiling occurs will help to keep if looking and Burn and Eiectrical Shock Hazard
operating like new. Make sure ail controls are OFF and the
range is cool before cleaning.
Failure to do so can result in burns or
electrical shock.
Surface units and reflector bowls
Removing
1. Make sure all surface units are off and cool
before removing surface units and reflector
bowls.
2. Lift the edge of the unit, opposite the recep-
tacle, just enough to clear the element hokf-
down clip and the reflector bowl.
17

3. Pull the surface unit straight away from the
receptacle.
4. Lift out the reflector bowl. See “Cleaning chart’
on page 21 for cleaning instructions.
Replacing
1. Make sure all surface units are off and cool
before replacing surfa- units and reflector
bOWIS.
2. Line up openings in the reflector bowl with the
surface unit receptacle and the element hold-
down clip.
18

3. Hold the surface unit as level as possible with
the terminal just started into the receptacle.
Push the surface unit terminal into the
receptacle.
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 holddown 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.
lf a reflector bowl gets discolored, some of the
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.
19

Lift-up cooktop
1. Lift front of cookto~ at both front corners until
the support rods lock into place.
Personal Injury;nd rdroduct Damage
a2f
l Be sure both support rods are fully ex-
tended and in the locked position. Failure
to do so could result in personal injury from
the cooktop accidentally falling.
l Do not drop the cooktop. Damage can
resuk to the porcelain and the cooktop
frame.
2. Wipe with warm, soapy water. Use a soapy
steel-wool pad on heavily soiled areas.
3. To lower the cooktop, lift cooktop from both
sides while pressing the support rods back to
unlock them. Lower the cook-top into place.
Removing the oven door
Removing the oven door will help make it easier
to clean the oven.
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the
1 electrical shock.
oven is cool before removing oven door
Failure to do so can result in burns or .
1. Open the door to the first stop position.
2. Hold the door at both sides and lift it at the
same angle it Is In.
3. To replace, fit the bottom corners of the door
over the ends of the hinges.
Push the door down evenly. The door will
close only when it is on the hinges correctly.
20