Whirlpool RF306BXV User manual

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Contents Pw;
BEFORE YOU USE YOUR RANGE .
IMPORTANT SAFETY
INSTRUCTIONS.. . . . . . . . . . . . 3 ’
PARTS AND FEATURES.. . . . . . 5
USING YOUR RANtE. . . . . . 6
Using the Surface Units. . . . . . 6
Home Canning Information. 8
Setting the Clock . . . . . . . . . . .
Using the Minute Timer. . . . . . . z
Baking or Roasting . . , . . , . . . . 10
Setting the Oven Controls . . 10
How ToPosition Racks
andPans . , . . . . . . . . . . 11
How ToUseAluminum Foil
for Baking. . . . . . . . . . . 12
Broiling . , . . . . . . . . . . . 13
Setting the Oven Controls 13
Custom Broil . . . . . . . . . 13
Broiling Tips . . . . . . . . . . . 14
Adjusting the Oven Page
Temperature Control . . . . . 15
The Oven Vent . . . . . . . . . . . . . . . 16
The Storage Drawer . . . , . . . . . 17
Optional Door Panel Pat . . . . 18
CARING FOR YOUR RANGE . . . . 18
Control Panel and Knobs . . . . 18
Surface Units and Reflector
Bowls . . . . . . . . . . . . . . . . . . . . . 19
Lift-Up Cooktop . . . . . . 2 1
TheOvenDoor . . . . . . . . . . . . . . 21
Standard Oven Cleaning. . . . 22
Cleaning Chart . . . . . . . . . . 23
IF YOU NEED SERVICE
OR ASSISTANCE. . . . . . . . . . . . . 24
WHIRLPOOL RANGE
WARRANTY . . . . . . . . . . . . . . . . . . . 28
01990 Whirlpool Corporation
Before you useyour range
You are responsible for:
l Reading and following all safety precautions in this Use and Care Guide.
l Installing and leveling the range on a floor strong enough to support itsweight,
and where it is protected from the elements. (See the Installation Instructions.)
l Making sure the range is not used by anyone unable to operate it properly.
l Properly maintaining the range.
l Using the range only for jobs expected of a home range.
l Making sure the range is secured by a properly installed anti-tip bracket, with
a rear leveling leg positioned under bracket.
Remove the Consumer Buy Guide label. Itwill be easier to remove before the
range is used. Toremove any remaining glue:
l Rub briskly with thumb to make a ball, then remove.
or
l Soak area with liquid hand dishwashing detergent before removing glue
as described above.
Do not use sharp instruments, rubbing alcohol, flammable fluids or abrasive
cleaners. These can damage the finish. See “Important Safety Instructions”
on page 3.

IMPORTANT
SAFETY INSTRUCTIONS
To reduce the risk of ffre, electrical shock, injury
to persons, or damage when using the range,
follow basic precautions, Including the followlng:
l Read all instructions before using
the range.
l Install or locate the range only in
accordance with the provided
Installation Instructions. It is recom-
mended that the ran
8 e be in-
stalled by a qualifie installer. The
Never pick up a flaming pan.
Smother flamin R pan on cooktop
by covering wit a well-fitted lid,
cookie sheet or flat tray. Flaming
grease outside of
extinguished with Iii
an can be
aking soda or,
if available, a multipurpose dry
chemical or foam-type
extinguisher.
l Use only dry potholders. Moist or
damp potholders on hot surfaces
may result in burns from steam. Do
not let potholder touch hot heat-
ing elements. Do not use a towel or
bulky cloth for a potholder. They
l To reduce the risk Gtipping of the could catch on fire.
l Select a pan with a flat bottom
appliance, the appliance must that is about the same size as the
be secured by a properly in- surface unit. If pan issmaller than
stalled anti-tip bracket. Tocheck if the surface unit, some of the heat-
the bracket is installed properly, ing element will be exposed and
remove the storage drawer (see
page17 may result in the igniting of
tip brat I and venfy that the anti- et isengaged. clothing or potholders. Correct pan size also improves cooking
l Do not use the range for warmin
or heating the room. Persons couB efficiency.
d l Never leave surface units unat-
be burned or injured, or a fire
could start. tended at high heat settings. A boilover could result and cause
l Do not leave children alone or smoking and greasy spillovers
unattended in area where the that may ignite.
range is in use. They should never l Make sure the reflector bowls are
be allowed to sit or stand on any in
part of the range. They could be .P
lace during cooking. Cooking
WIhout reflector bowls may sub-
burned or injured. ject the wirin and components
l Do not wear loose or hangin 7 gar- aunderneath t em to damage.
ments when using the range. hey l Do not line reflector bowls with
could ignite if they touch a hot sur- aluminum foil or other liners. Im-
face unit or heating element and proper installation of these liners
you could be burned. may result in a risk of electric
l Do not repair or replace any part shock or fire.
of the range unless specifically
recommended in this manual. All l Check to be sure glass cooking
utensils are safe for use on the
other servicin
to a qualified echnician.
B should be referred cooktop. Only certain types of glass, glass-ceramic, ceramic,
l Do not store flammable materials
in or near the range. They could
explode or burn.
l Do not use water on grease fires.
earthenware or other glazed
utensils are suitable for cooktops
without breaking due to the
sudden change in temperature.
continued on next page

l Turn pan handles inward, but not
over other surface units. Thiswill
help reduce the chance of burns,
igniting of flammable materials,
and spills due to bumping of the
pan.
. Do not soak removable heating
elements in water. The element will
be damaged and shock or fire
could result.
. Use care when opening oven
door. Let hot air or steam escape
before removing or replacing
food.
l Do not heat unopened containers.
They could explode. The hot
contents could cause burns and
container particles could cause
injury.
. Keep range vents unobstructed.
l Always position 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.
l Do not clean door seal. It isessen-
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.
l Do not store things children might
want above the range. Children
could be burned or Injured while
climbing on it.
l 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 ele-
ments or Interior surfaces of oven
until they have had sufficient time
to cool. Other surfaces of the
range may become hot enough
to cause burns; such as, the oven
vent opening, the surface near the
vent opening, the cooktop, and
the oven door.
. FOR YOUR SAFElYe
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.
THE FUMES CAN CREATE A FIRE
HAZARD OR EXPLOSION.
- SAVE THESE INSTRUCTIONS -
Thank you for buying a Whlrlpool appliance. Please complete and
mall the Owner Registration Card provided with this product. Then
complete the form below. Have this information ready if you need service
or call with a question.
l Copy model and serial numbers
from plate (behind the oven door Model Number
on the oven frame) and purchase
date from sales slip.
Serial Number
l Keep this book and the sales slip
together in a handy place.
Purchase Date
Service Company Phone Number
4

Parts and features
Model RF306BXV
SURFACEUNIT CLOCK/ OVEN TEMPERATURE OVEN SURFACEUNIT
LEFl FRONT LEFl REAR
CONTROL CONTROL OVEN RIGHT REAR RIGHT FRONT
INDICATOR CONTROL
KNOB KNOB CONTROL
LIGHT KNOB KNOB
CONTROL PANEL
PLUG-IN
SURFACEUNIT
REFLECTORBOWL
MODEL AND
SERIAL
BROIL
EMENT
LNTI-TIPBRACKET
iTORAGE DRAWE

Using your range
Using the Surface Units
PUSH IN
AND TURN Surface Unit
Indicator lights
One of the surface unit indicator
lights on the control panel will glow
when a surface unit is on.
Burn and Fire Hazard
Be sure all control knobs are
turned to OFF and all lndlcator
Ilghts are OFF when you are not
cooking. Someone could be
burned or a fire could start if
a surface unit is accldentally
left ON.
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
isturned on by that knob.
Until you get used to the settings, use the followlng as a guide. For best results,
start cooking at the high settings; then turn the control knob down to continue
cooking. Turn on the surface unit only after placing filled pan on unit.
Use HI to start Use MED-WI Use MED Use MED-LO Use LO
to
foods cook- to hold a for gravy, to keep food keep food
ing; to bring rapid boil; to puddings cooking after warm until
liquids to a fry chicken and icing; to starting it ready to
boil. or pancakes. cook large on a higher serve. Setthe
amounts of setting. heat higher
vegetables. or lower
within the LO
band to keep
food at the
temperature
you want.
Cookware
There is no one brand of 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.
1. Useonly flat-bottomed utensils that make good contact with the surface units.
Tocheck the flatness of a utensil:
l Turn it over and check the bottom of the pan by placing a ruler across it.
l Rotate the ruler in all directions. There should be no gaps between the pan
and the ruler.
2. The pan should have straight sides and a tight-fitting lid.
3. 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.
6

4. 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.
5. Handles should be made of a sturdy, heat-resistant material and be
securely attached to the pan.
Burn, Personal Injury and Product Damage Hazard
l If the pan Is too small for the surface unlt, you could be burned bv the
heat from the exposed sectlon of the surface unlt. Use correctly sized
cooklng utensils to prevent Injury.
l Not all glass, glass-ceramic, ceramic, earthenware and other glazed
utensils are safe for cooktop cooklng. Some will crack or break wlth
sudden temperature changes, which could result In personal injury.
l If a surface unlt 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 perlods of time can result In damage to the
surface unlt, cooktop, wlrlng and surrounding areas. To prevent
damage, use correct utensils, start cooklng on HI and turn control down
to continue cooklng.
l Do not leave an empty utensll, or one which has bolled 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 wlth rounded, warped,
rldged or dented bottoms. These could cause severe overheating
which damages the utensil and/or surface unlt.

Home Canning Information
To Protect Your Range:
1. Useflat-bottomed canners for best results. Do not use canners with
dented or ridged (porcelain enamel-ware) bottoms. They do not make
good contact with the surface unit and cause severe over-heating
which damages the cooktop.
2. For best results, 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.
3. Do not place canner on two surface units at the same time. Excessive heat
build-up will damage the cook-top.
4. Alternate surface units. This allows the surface units to cool down between
batches.
5. Start with hot water. This reduces the time the control isset on high. Reduce
heat setting to lowest position needed to keep water boiling.
6. Keep reflector bowls clean for best heat reflection.
7. Toprolong the life of the elements:
l Prepare small batches at a time.
l Do not use elements for canning all day
Optional Canning Kit (Part NO. 242905)
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 from your Whirlpool dealer or authorized WhirlpoolSM
service company.

Setting the Clock
Push In and turn the Mlnute Tlmer Knob to set the Clock.
L ’ I
1. Push In Minute Timer Knob and
turn clockwise until clock shows
the right time of day.
2. let the Mlnute Timer Knob pop
out. Turn clockwise until Minute
Timer hand points to OFF.The
clock sefflng will change If you
push In the knob when turning.
Using the Minute Timer
The Minute Timer does not start or stop the oven. Itworks like a kitchen timer.
Set it in minutes up to an hour. You will hear a buzzer when the set time is up.
DO NOT PUSH IN THE KNOB when setting the Minute Timer.
1. Wlthout pushlng lt In, turn the
2. Wlthout pushlng In, turn the knob
Minute Timer Knob until the timer back to the setting you want.
hand passes the setting you want.
When the time Is up, a buzzer
will sound. Tostop the buzzer, turn
the Minute Timer hand to OFF.
PUSHING IN AND TURNING THE MINUTE TIMER KNOB CHANGES THE CLOCK
SETTING.

Baking or Roasting
Selling the Oven Controls
2. Set the Oven Selector to BAKE.
1. Position the rack(s) properly
before turning on the oven. To
change rack position, lift rack at
front and pull out. For information
on positioning racks, see “How To
Position Racks and Pans” on
page 11.
\ I
3. Setthe Oven Temperature Control
to the baking temperature you
want. The Oven Indicator Light will
come on. The oven is preheated
when the Oven Indicator Light first
goes off.
NOTE: Do not preheat oven when
roasting or cooking items such
as casseroles.
4. Put food in the oven. During
baking, the elements will turn on
and off to keep the oven tem-
perature at the setting. The Oven
Indicator Light will turn on and off
with the elements.
The top element helps heat
durlng baklng, but does not
turn red.
5. When baking is done, turn both
the Oven Selector and Oven
Temperature Control to OFF
IO

How To Position Racks and Pans
The rack(s) should be placed so the top of the food will be centered in the
oven. Always leave at least lY2to 2 inches (4-5 cm] between the sides of the
pan and the oven walls and other pans.
For proper cooklng, follow these guidelines for specific foods:
l Angel and bundt cake pans, 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
level from bottom
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.
Fire and Personal InJury Hazard
l Always positlon oven racks In desired location before turnlng oven on.
Be sure the racks are level.
l If racks must be moved while oven is hot, use potholders or oven mitts
to protect hands.
l Do not let potholders or oven mitts contact hot heatlng elements.
l Always use a dry potholder or oven mitt to change racks or handle
utensils In the oven. Do not use a damp potholder or oven mitt. Steam
burns could result.
Failure to follow the above precautions may result In fire or personal
Injury.

The hot air must circulate around
the pans in the oven for even heat
to reach all parts of the oven.
For Best Air Circulation:
l Place the pans so that one is not
directly over the other.
l Allow lY2-2inches (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.
Usethe 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.
NOTE:“Oven peeking” may cause
heat loss, longer cooking times and
unsatisfactory baking or roasting
results. Rely on your timer.
How to Use Aluminum Foil
for Baking:
Use aluminum foil to catch spillavers
from pies or casseroles.
l Place tne foil on the oven rack
below the rack with the food. The
foil should have the edges turned
up and be about 1inch (3 cm]
larger all around than the dish
holding the food.
l Do not cover the entire rack with
aluminum foil. It will reduce air
circulation and cause poor cook-
ing results.
Electrlcal Shock, Flre and
Product Damage Hazard
l Do not allow toll to touch the
heating elements because it
will damage them and could
resulf In shock or flre hazard.
l Do not llne Standard Oven
bottoms wlfh foil or other Ilners.
Poor baklng will result.
12

Broiling
SeMng the Oven Controls
Position the rack properly before
2. Putthe broiler pan and food on
turning on the oven. The oven rack
should be positioned so that the
surface of the food is at least 3
inches (7.4 cm) away from the
broil element.
the rack.
3. Close the door to the Broil Stop
position (open about 4 inches,
10.2cm). The door will stay open
by itself.
NOTE: The door must be partly
open whenever the oven is set to
BROIL.Leaving the door open
allows the oven to maintain
proper temperatures.
4. Setthe Oven Selector and Oven
Temperature Control to BROIL.
NOTE: Do not preheat oven when
broiling.
5. When broiling is done, turn both
the Oven Selector and Oven
Temperature Control to OFF.
Custom Broil
l If food is cooking too fast, turn the Oven Temperature Control counter-
clockwise until the Oven Indicator Light goes off.
l Ifyou want the food to broil slower from the start, set the Oven Temperature
Control between150” and 325°F (65.5” and 162.7”C). The lower the tempera-
ture, the slower the cooking.
The Oven Selector must be on BROIL for all brolllng temperatures.

Broiling Tips
l Usethe broiler pan and grid for broiling. They are designed to drain excess
liquid and fat away from the cooking surface to help prevent spatter, smoke
or fire.
l Refer to a broiling chart in a reliable cookbook for correct broiling times.
l After broiling, remove the broiler pan from the oven when you remove the
food. Drippings will bake on the pan if it is left in the heated oven.
Flre 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
brolllng.
l To ensure adequate grease dralnage, do not use cookie sheets or
slmllar pans for brolllng. Also, coverlng the broller grld with foil Is not
recommended. Poor dralnage of grease may result in fire. If foil Is
used, cut slits In foil to correspond with all openings In broller grid.
Grease can then drain away and cool In pan.
14

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 your 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 period of time, you are not satisfied with the
temperature settings, they can be adjusted by following these steps:
LOCKING
L
1. Pull the Oven Temperature Control
Knob straight off. 2. Loosen the locking screws inside
the control knob. Note the posi-
tion of the notches.
TOOTH NOTCHES TOOTH NOTCHES
me tootn a notcn closer to LO.
Each notch equals about 10°F
(5°C).
the tooth a notch closer to HI.Each
notch equals about 10°F(5°C).
Tlghten the locking screws and
replace the control knob.
3. To lower the temperature, move 4. To raise the temperature, move
.. . .

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 ison.
The Oven Vent I
I! 1 OVEN
I
Burn Hazard
If you leave a utensil on the right
rear surface unit, use potholders
when moving It. Pan handles can
become hot enough to burn.
Plastic utensils left over the vent
can melt. I
The vent is needed for air circulation.
Do not block the vent. Poor baking
can result.
16

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, and to check for installation of the
anti-tip bracket.
Use care when handling the drawer.
Removing the storage dmwer
- I/-
1. Empty drawer of any pots and
pans before removing drawer. Pul
drawer straight out to the first stop.
Liftfront and pull out to the second
stop.
4
Replacing the stomge dmwer
2. Lift back slightly and slide drawer
I all the way out.
1. Fitends of drawer slidxails into
the drawer guides on both sides
of opening.
2. Lift drawer frontand 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.
To vertty the antl-tlp bracket
Is engaged:
l Remove the storage drawer.
. Look to see if the anti-tip bracket
is attached to floor with screws.
. Make sure one rear leveling leg
is positloned under the anti-tip
bracket.
. See Installation Instructions for
further details. 17

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: White (Kit No. 814071)or Almond
(Kit No. 814072) from your Whirlpool Dealer. The kits include easy installation
instructions.
Caring for your range
Control Panel and Knobs
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the range
is cool before cleaning. Failure to do so can
result in burns or electrical shock.
1. Turn control knobs to the OFFposition.
2. Pull control knobs straight off.
3. Usewarm soapy water or spray glass cleaner, and a soft cloth, to wipe the
control panel. Rinse and wipe dry.
4. Wash control knobs in warm soapy water. Rinse well and dry. Do not soak.
5. Replace control knobs by pushing them firmly into place.
NOTE: When cleaning, never use steel wool, abrasives, or commercial oven
cleaners which may damage the finish. After cleaning, make sure all control
knobs point to the OFFposition.
18

Surface Units and Reflector Bowls
Removing
Burn and Electrical Shock Hazard
Make sure all surface units are OFF before
removing surface units and reflector bowls.
Failure to do so can result in burns or elec-
trical shock.
1. Turn off all surface units 2. Littthe edge of the unit, opposite
the receptacle, just enough to
clear the element hold down clip
and the reflector bowl.
1. Pull the surface unit straight away
from the receptacle. 4. Littout the reflector bowl. See
“Cleaning Chart” on page 23 for
cleaning instructions.
continued on next page
19

Replacing
Burn, Electrlcal Shock and Fire Hazard
l Make sure all surface units are OFF before replacing surface units and
reflector bowls. Failure to do so can result In burns or electrical shock.
l Do not llne the reflector bowls with foil. Fire or electrical shock
could result.
1. Turn off all surface units. 2. Line up openings in the reflector
bowl with the surface unit recep-
tacle and the element hold down
clip.
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 ele-
ment 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 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.
20