Whirlpool RF3305XX User manual

ELECTRIC
RANGE
Continuous-Cleaning
Models
M~~~~Q (Shown)

Contents
Page
BEFORE YOU USE YOUR RANGE 2
IMPORTANT SAFETY
INSTRUCTIONS. ............... 3
PARTS AND FEATURES. ......... 5
USING YOUR RANGE. .......... 6
Using the Surface Units. ...... 6
Home Canning Information. 8
Setting the Clock ............ 9
Using the Minute Timer. ...... 9
Baking orRoasting .......... 10
Setting the Oven Controls 10
How To Position Racks
andPans ............... Ii
Broiling ..................... 12
Setting the Oven Controls 12
Custom Broil .............. 13
Broiling Tips ............... 13
Adjusting the Oven
Temperature Control ...... 14
Page
The Oven Vent. . 15
The Storage Drawer . . 16
Optional Door Panel Pat . . 17
CARING FOR YOUR RANGE 17
Control Panel and Knobs 17
Surface Units and Reflector
Bowls IB
Lift-Up Cooktop . 20
The Oven Door 20
The Oven Window . . 21
The Continuous-Cleaning
Oven 22
Cleaning Chart 24
The Oven Light 25
IF YOU NEED SERVICE
OR ASSISTANCE. 26
WHIRLPOOL RANGE
WARRANTY 28
01990 Whirlpool Corporation
Before you use your 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 its
weight, 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,
2

IMPORTANT
SAFETY INSTRUCTIONS
To reduce the risk of fire, electrical shock, injury
to persons, or damage when using the range,
follow basic precautions, including the following:
l Read all instructions before using Never pick up a flaming pan.
the range. Smother flamin pan on cooktop
. Install or locate the range only in %
by covering wit a well-fitted lid,
accordance with the provided cookie sheet or flat tray. Flaming
Installation Instructions. It is recom- grease outside of pan can be
mended that the ran e be in-
3 extinguished with baking soda or,
stalled by a qualifie Installer. The if available, a multipurpose dry
range must be properly con- chemical or foam-type
netted to electrical supply and extinguisher.
gr%nded. l Use only dry potholders. Moist or
r@i +‘$[
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
co,,ld catch on f,re,
l To reduce the risk of tipping of the 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-
stalled anti-tip bracket. Tocheck if surface unit. If pan is smaller than
the surface unit, some of the heat-
the bracket is installed properly, ing element will be exposed and
remove the storage drawer (see
page16 may result in the igniting of
and verify that the anti-
tip brat 1, clothing or potholders. Correct
et is engaged. pan size also improves cooking
l Do not use the range for warming efficiency.
or heating the room. Persons could l Never leave surface units unat-
be burned or injured, or a fire
could start. tended at high heat settings. A
boil-over could result and cause
l Do not leave children alone or smoking and greasy spill-overs
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
part of the range. They could be in place during cooking. Cooking
burned or injured. without reflector bowls may sub-
ject the wirin and components
l Do not wear loose or hanging gar- a
underneath t em to damage.
ments when using the range. They 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 9 should be referred
to a qualified echnician. 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
3

I Turn pan handles inward, but not
over other surface units. This will
help reduce the chance of burns,
igniting of flammable materials,
and spills due to bumping of the
pan.
I 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 arr or steam escape
before removing or replacing
food.
bDo not heat unopened containers.
They could explode. The hot
contents could cause burns and
container particles could cause
injury
BKeep range vents unobstructed.
bAlways 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.
DDo 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 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.
l Do not store things children might
want above the range. Children
could be burned or Injured while
climbing on it.
. 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, the
oven door and window.
. FOR YOUR SAFETY.
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 Whirlpool 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 slio
together in a handy place. ’
Purchase Date
Service Company Phone Number
A

Parts and features
Models RF330PXX and RF3305XX
LEFT REAR CLOCK/
--.*---. .--.-- . . ..a..-- -.---R OVEN TEMPERATURE
CONfROl , SURFACE UNIT
MARKER
LEFT FRONT
CONTROL KNOB “SURFACE - ;;V0&GHi \ OVEN I
HEATING” RIGHT REAR
INDICATOR “OVEN SELECTOR CONTROL KNOB
LIGHT HEATING” RIGHT FRONT
INDICATOR \ CONTROL KNOB G
i&
LIGHT
ONE-PIECE CHROME
J?EFLECTOR BOWL j
MODEL AND
SERIAL NUMBER \
-. _--
PLATE
CONTINUOUS-
-.-...~
CLEANING OVEN
CONTROL PANEL
ANTI-TIP BRACKET,1
REMOVABLE
STORAGE DRAWER,/y -
w;eB, OVEN DO01

Using your range
Using the Surface Units I
PUSH IN
AND TURN
Surface Heating
Indicator light
The SURFACEHEATINGIndicator
Light 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 indicator
lights are OFF when you are not
cooking. Someone could be
burned or a fire could start if
a surface unit is accidentally
lefl ON.
I 1
Control knobs must be pushed in
before tumlng 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 following 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-HI 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. Set the
amounts of setting. heat higher
vegetables. or lower
within the LO
bond 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 unit, you could be burned by the
heat from the exposed section of the surface unit. Use correctly sized
cooking utensils to prevent injury.
l Not all glass, glass-ceramic, ceramic, earthenware and other glazed
utensils are safe for cooktop cooking. Some will crack or break with
sudden temperature changes, which could result in personal injury.
l If 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 tlme can result 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.
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, warped,
ridged or dented bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.

Home Canning Information
To Protect Your Range:
1. Use flat-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
cook-top.
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 cooktop.
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 is set 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.
lf YOUplan to use the cooktop for canning, we recommend the installation of a
Canning Kit.Order the kit from your Whirlpool dealer or authorized Whirlpool’”
service company.
8

Setting the Clock
Push In and turn the Mlnute Timer Knob to set the Clock.
1. Push In Mlnute Timer Knob and
turn clockwlse until clock shows
the right time of day.
2. let the Minute Tlmer 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 settina the Minute Timer.
1. Wlthout pushing It In, turn the
Minute Timer Knob until the timer
hand passes the setting you want.
2. Wlthout pushlng In, turn the knob
back to the setting you want.
When the tlme 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
--.*.a
StIIINF.

Baking or Roasting
Setting the Oven Controls
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 ToPosition Racks and Pans”
on page 11.
2. Set the Oven Selector to BAKE.
3. Setthe Oven Temperature Control
to the baking temperature you
want. The OVEN HEATINGIndicator
Light will come on. The oven is pre-
heated when the OVEN HEATING
Indicator Light first goes off.
NOTE: Do not preheat oven when
roasting or cooking items such
as casseroles.
4. Putfood in the oven. During
baking, the elements will turn on
and off to keep the oven tempera-
ture at the setting. The OVEN HEAT-
ING Indicator Light will turn on and
off with the elements.
The top element helps heat
during baking, but does not
turn red.
5. When baking is done, turn both
the Oven Selector and Oven Tem-
perature Control to OFFThe OVEN
HEATINGIndicator Light will go off.
10

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 IYzto 2 inches (4-5 cm) between the sides of the
pan and the oven walls and other pans.
For proper cooking, 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
. Always position oven racks in desired location before turning 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 heating 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 IYz-2inches (4-5 cm) of space
around each pan and between
pans and oven walls.
l Useonly 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.
Broiling
Selling the Oven Controls
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
inches (7.4 cm) away from the
broil element.
2. Putthe broiler pan and food on
the rack.
3. Close the door to the Broil Stop
position (open about 4 inches,
10.2cm]. The door will stay open
bv 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.
12

4. Setthe Oven Selector and Oven
Temperature Control to BROIL.The
OVEN HEATINGIndicator Light will
come on.
NOTE: Do not preheat oven when
broiling.
5. When broiling isdone, turn both
the Oven Selector and Oven Tem-
perature Control to OFF.The OVEN
HEATINGIndicator Light will go off.
Custom Broil
l If food is cooking too fast, turn the Oven Temperature Control counter-
clockwise until the OVEN HEATINGIndicator Light goes off.
l If you want the food to broil slower from the start, set the Oven Temperature
Control between 150”and 325°F (65.5” and 162.7%). The lower the tempera-
ture, the slower the cooking.
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.
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. If 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

Adjusting the Oven Temperature Control
Does your oven seem hotter or colder than your old oven? The temperature of
your otd 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 tem-
perature settings, they can be adjusted by following these steps:
LOCKING
1. Pull the Oven Temperature Control
Knob straight off. 2. Loosen the locking screws inside
the control knob. Note the posi-
tlon of the notches.
TOOTH NOTCHES TOOTH NOTCHES
4
3. To lower the temperature, move
4. To raise the temperature, move
A
the tooth a notch closer to LO.
Each notch equals about 10°F
(5%).
the tooth a notch closer to HI.Each
notch equals about 10°F(5°C).
lighten the locking screws and
replace the control knob.
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
unit, or keep food warm on it while
the oven ison.
Burn Hazard
If you leave a utensil on the right
rear surface unit, use potholders
when removing it. Pan handles
can become hot enough to burn.
Plastic utensils left over the vent
can melt.
The vent is needed for air circulation.
Do not block the vent. Poor baking
can result.

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 drawer
1. Empty drawer of any pots and 2. Lift back slightly and slide drawer
pans.before removing drawer. Pull
drawer straight out to the first stop.
Liftfront and pull out to the second
stop.
Replacing the storage drawer
1. Fitends of drawer sli~rails into
the drawer guides on both sides
of opening.
16
all the way out.
2. Lift drawer froxnd 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 verity the anti-tip bracket
is engaged:
l Remove the storage drawer.
l Look to see if the anti-tip bracket
is attached to floor with screws.
l Make sure one rear leveling leg
is positioned under the anti-tip
bracket.
l See Installation Instructions for
further details.

Optional Door Panel Pat
(Model RF33OPXX) c,
.’,
I.
I;
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. 814069) or Almond
(Kit No. 814070) 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. Use warm 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.

Surface Units and Reflector Bowls
Removing
Burn and Electrical Shock Hazard
Make sure all surlace units are OFF before
removing surface units and reflector bowls.
Failure to do so can result in burns or
electrical shock.
1. Turn off all surface units.
3. Pull the surface unit straight away
from the receptacle.
I. Liftthe edge of the unit, opposite
the receptacle, just enough to
clear the element hold down clip
and the reflector bowl.
4. Liftout the reflector bowl. See
“Cleaning Chart” on page 24 for
cleaning instructions.
18

Replacing
Burn, Electrical 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 line the reflector bowls with foil. Fire or electrical shock
could result.
1. Turn off all surface units.
. Hold the surface unit as level as
possible with the terminal just
started into the receptacle. Push
the surface unit terminal into the
receptacle.
I, When terminal is pushed into the
Line up openings in the reflector
bowl with the surface unit recep-
tacle and the element hold down
receptacle as far as Itwill 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.

Lift-Up Cooktop
1. Lift front of cooktop at both front I
corners until the support rods lock
into place.
Personal Injury and Product
Damage Hazard
l Be sure both support rods are
fully extended and in the
locked position. Failure to do
so could result in personal
injury from me cooktop acci-
dentally falling.
l Do not drop the cooktop.
Damage can result to the por-
celain and the cooktop frame.
2. Wipe with warm, soapy water.
Usea 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 cooktop into place.
The Oven Door
Removing the oven door will help make it easier to clean the oven.
I
Burn and Electrical Shock Hazard
Make sure all controls are OFF and the oven
is cool before removing oven door. Failure to
do so can result in burns or electrical shock.
1. Open the door to the first stop
position.
2. Hold the door at both sides and lift
it at me 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