Whirlpool RF310PXY User manual

A Note To You 2
ImpoftantSafety
Instructions 3
Parts And Features 6
Using Your Range 7
Eb&d Assistance
25
Warranty 28
Call TOLLJREE Wti Qlestionr Q
commenb: 1400-253-1301
STANDARD-CLEANING ELECTRIC RANGE
MODELS RF310PXY
RF31OBXY

A NoteToYou
Thank you for buying a Whirlpool appliance.
You have purchased a quality, ~~rf&&ss home appliance. Years of engineering experience have gone
into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. It 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 Cwner-
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 alert you to 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.
ff 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

lmportantSaSetylnstructions
To reduce the risk of fire, electrical shock, injury to
g
ersons, or damage when using the range, follow
asic precautions, including the following:
General 4Jse the range only for itsin- .
t;;t;tl use as described rn this
l Read all instructions before
using the range. .
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 areas near units, heating ele-
supply and grounded. ments or interior surfaces of
WI ivl 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
@WARNING: To reduce the risk become hot enou h to cause
of ti ping of the appliance, the
P burns. During an after use,
cf
app iance must be secured by do not touch, or let clothing or
a properl installed anti-tip
+ other flammable materials
bracket. o check if the bracket contact surface units, areas
is installed pro erly, see 17he
P near units, heatin elements or
anti-tip bracke ” on page 17. interior surfaces 0 oven until
7
.CAUTION: Do not store things they have had sufficient time
children mi ht want above the
il to cool. Other surfaces of the
range. Chil ren could be range ma become hot enough
burned or injured while climb- to cause urns; such as, theI!
ing on it. oven vent opening, the surface
.Do not leave children alone or near the vent opening, the
unattended in area where the cooktop, the oven door and
range is in use.They should window.
never be allowed to sit or stand
on an part of the range. They
could i e burned or injured.
l Do not operate the range if
it is damaged or not working
properly. @Donot wear loose or hanging
l Do not use the range for
warming or heatin the room.
ii! garments when using the
Persons could be urned or range. They could ignite if they
touch a hot surface unit and
injured, or a fire could start. you could be burned.
continued on next page 3

)Use only dry otholders. Moist or
damp pothol 8ers on hot surfaces
may result in burns from steam.
Do not let potholder touch hot
heating elements. Do not use a
towel or bulky 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.
1Do not store flammable materials
on or near the ran e. The fumes
can create an exp osion and/or
?
fire hazard.
Nhen using the cookto~
‘Make sure the reflector bowls
are in place during cooking.
Cookin %
without reflector bowls
may su ject the wirin and com-
ponents underneath t
i em 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 sA!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 heatin element will be ex-
posed an8 may result in the
I
8 nltlng of clothing or potholders.
orrect pan size also improves
cooking efficiency.
Gheck to be sure lass cook-
ing utensils are sa e for use on
9
the ran e. Only certain types of
glass, g ass-ceramic,9 ceramic,
earthenware or other glazed
utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
ONever leave surface units
unattended at high heat set-
tings. A boilover could result
and 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,
9 and spills
due to bumping of the pan.
When using the oven
l Always osition oven rack(s) in
desired ocation while oven IS
P
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
4se care when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.
4

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

PartsAndFeatures
This section contains captioned illustrations of your range. Use them to become familiar with the
Iocation and appearance of all parts and features.
Antl-tlp bracket
(on wall behlnd oontrol panel )
I
Plug-in
wmfaoelmll
~~one-placs
drmlle
reflsctor bowl /
Removsbls
storage drawer,
Oven ven1
(model ilF310PX~)
Control panel
Surface unlt
marker
Left front
oontrol knob
ClodcIMlnut0
n--- Oven temperature OWNI
control knob
8SlSO!0r
Manual oven
light switch W-la08 hmlng
lndlcator light Oven heatlng
lndlcator light Rlght rear Rlght front
control knob control knob
6

UsingYourRange
In This Section
Using the 8urfaW unka ,--...------..7
Posltlofhg racka 8nd p8na ,-----..W..--@
For best air droulatlon ,,--,---me.10
Uslng elumlnum toll for baklng ..---......... 10
Setting the dodc _---- ---...----11
Uslng the Ylnuta Thor ..,........,---...-11
Baldnglroutlng ___---.... -...----.12
Adjusting the oven temperature control --12
.. NP
~%I “..“.....“.“.-------“.-I-- 19
BrdunqU~,,,------------l4
Enrgy @awl UPa -------w--m 15
The oven vent “-Y--“..-““---~- 16
Thostoragedrawer _--_-- -,,--,16
Themtt-tlpbraokat --....--- -....,--,17
Optlonol door pand pat ,,--------17
To obtain the best oooking 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 ls 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 ssttlngs, uss the
followlng as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SET-llNG 1 RECOMMENDED
USE
HI l To start foods cooking.
l To bring liquids to a boil.
Medium-hlgh l To hold a rapid boil.
l To fry chicken or pancakes.
Medlum
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 ft.
-Rotate the ruler in all directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your oooktop are
now available in most houseware stores or
departments.
l The pan should have straight sides and a tight-
fitting 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 should 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. ft can overheat
and may damage the utensil or surface unit.
l Do not use canners, woks and specialty utensils
with rounded, warped, ridged or dented
bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.
Product Damage Hazard
tl a surface unit stays red for a bng time,
the bottom of the pan is not flat enough or is
too small for the surface unit. Prolonged
usage of inoorrect utensils for long periods
of time can result in damage to the surface
unit. ax&top, wiring and surrounding areas.
To prevent damage, use correct utensils,
start cooking on HI and turn control down to
continue cooking.
8

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 buildup will damage
the cooktop.
l Start with hot water. Th’is 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.
Optlonal canning kt
The large diameter of most water-bath or
pressure canners combined with high heat
settings for bng periods ol time can shorten the
life of regular surface units and cause damage to
the cooktop.
If you plan to use the a&top for canning, we
recommend the installation of a Canning Kii
Order the kit (Part No. 242905) from your
Whirlpool dealer or authorized WhirlpoolSY
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 1l/z to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper oooklng, follow these guldellnee
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.
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.
Personal Injury Hazard
l Always positiin 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.

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 comers of the oven rack
Three or four pans
Place in opposite comers on each oven rack.
Stagger pans so no pan is directly over another.
NOTE: “Oven peeking’ may cause heat bss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
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 with foil or other liners.
Poor baking will resuft.
10

Setting the clock
Push in and turn the Minute Timer Knob to set
the dock.
1. Push In Minute Tlmer Knob and turn
clockwise until clock shows the correct time
of day.
2. Let the Mlnuts Tlmsr Knob pop wt. Turn
cbckwise until Minute Timer hand points to
OFF. The clock setting will change If you
push In the knob when turnlng.
Using the Minute Timer
The Minute Timer does not start or stop the oven.
lt works 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 it kr, turn the Minute Timer
Knob counterclockwise until the timer hand
passes the setting you want.
2. Wlthout pushlng It In, turn the knob back to
the setting you want.
When the tlms Is up, a buzzer will sound.
To stop the buzzer, turn the Minute Timer
hand to OFF.
NOTE: Pushing in and turning the Minute Timer
Knob changes the dock setting.
11

Baking/roasting
2.
3.
4.
1. Position the ra&(s) properly before turning on
the oven. To chaise r&k W~sltlon, lift ra&
at front and pull out. For information on
positioning racks, see “Positioning racks and
pans” on page 9.
Set the Oven Selector to BAKE.
Set 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 oven when roasting or
cooking items such as casseroles.
Put food in the oven.
5.
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.
When baking/roasting is done, turn both the
Oven Selector and the Oven Temperature
Control Knob to OFF. The OVEN HEATlNG
Indicator Light will go off.
12

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.
ff, 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:
1. Turn the Oven Temperature Control Knob to
the off position. Pull knob straight off and flip
it over.
2. Loosen the locking screws inside the control
knob. Note the posltlon of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 5OF
(2.5%).
4. To raise the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 5°F (2.5%).
Tighten the locking screws and replace the
control knob.
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. Close 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 Light 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.

Custom broil
l ff food is cooking too fast, turn the Oven
Temperature Control Knob counterclockwise
until the OVEN HEATING Indicator Lght
goes off.
l lf you want the food to broil sbwer from the
start, set the Oven Temperature Control Knob
between 170°F and 325OF (77% and 162.7%).
These temperature settings allow the broil
heating element to cycle and to slow cooking.
The bwer the temperature, the slower the
cooking.
l Fish and chicken are some foods that may cook
better lf you use lower broiling temperatures.
The Oven Selector must be on BROIL for all
brolllng 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 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 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. fl foil
is used, cut slits in foil to correspond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
14

Energy saving tips
Although the energy used for cooking is usually a
very small percentage of the total energy used in
the home, cooking energy can be used efficiently.
Here are some tips to help you conserve energy
when using your cooking product.
l Use pans with flat bottoms, straight sides and
tight-fitting lids.
l Match the pan to the surface unit size.
l Cook wfth a minimum of liquid or fat to help
shorten cooking 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 low or off to finish
cooking. Use retained heat for cooking when
possible.
l Use the more efficient surface units instead of
the oven when possible.
l Turn on the surface unit only after placing filled
pan on the unit.
. ‘Oven peeking’ may cause heat bss, longer
cooking 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
caked in it.
l Preheat the oven no bnger than necessary.
l Plan your meals for the most effiient use of the
range. When using the oven to cook one food,
try to cook the rest of the meal in lt also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
l Keep reflector howls clean for best heat
ref lectbn.
15

The oven vent
Hot air and moisture escape from the oven
through a vent under the right rear surface unit.
You can cook on the unit or keep food warm on it
while the oven is on. The vent is needed for air
circulation. Do not block the vent Poor baking/
roasting can result.
NOTE: Plastic utensils left over the vent can melt.
Burn and Fire l-&zard
tf 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 resutt 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 handllng
the drawer.
Removing the storage drawer:
1. Empty drawer of any pots and pans before
removing drawer. Pull drawer straight out to
the first stop. Lii front and pull out to the
second stop.
2. Lift back slightly and slide drawer all the
way out.
Replacing 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 dear white stops on
drawer guides. Lii drawer front again to clear
second stop and slide drawer closed.
16

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 verify the anti-tlp bracket ls 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
lf you woukf like to change the color of your oven
door glass to white or almond, you can order one
of these kits:
RFllOPXY wlth wlndow:
l White (Kit No. 814069)
l Almond (Kit No. 914070)
RF310BXY wlthout window:
l White (Kit No. 814071)
l Almond (Kit No. 814072)
from your Whirlpool Dealer. The kits include easy
installation instructions.
17

Caring For Your Range
I
In This Section
Page
Surface unita and reftector bowta ___.....__ 18 cleanlngchart -....--...
-,n..----..-22
LIH-up oo&iop
I-.--...-..- --.....-.. -...,21 Theoven Ilght 1-ww...
-....-,,-..--..-24
Removing the oven door ..UII...........l....l...II 21
Your range is designed for ease of care. Moat
cleaning can be done with items found around
your home. Cleaning your range whenever spills
or soiling occurs will help to keep it koking and
operating like new.
Burn and ElectrIcal Shock Hazard
Make sure all controls are OFF and the
range is cool before cleaning.
I
Failure to do so can resutl 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 hold-
down clip and the reflector bowl.
ia

3. Pull the surface unit straight away from the
receptacle.
4. Lii out the reflector bowl. See ‘Cleaning chart’
on page 22 for cleaning instructions.
Replacing
1. Make sure all surface units are off and cool
ee; replacing surface units and reflector
2. Line up openings in the reflector bowl with the
surface unit receptacle and the element hoM-
down clip.
19

3. Hokf 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 receptade
as far as it will go, push down the edge of the
surface unit opposite the receptacle. The
element hokfdown 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.
20