Whirlpool RF330PXA User manual

AlUoteToYou 2
ImportantSafety
Imctions 3
Parts And Features 6
Using Your Range 7
Carin For
Your nge&I 18
If You Need
Pa 27
Warranty 32
1-800-253-1301
cdluswithgrertionswcommeJnts.
CONTINUOUS-CLEANING ELECTRICRANGE
5193
MODEL RF330PXA

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 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 Ownership Registration Card provided with your appli-
ance. This will help us notify you about any new information on 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.
If you ever have a question concerning your appliance’s operation, or if you need service, first
see “If You Need Assistance Or Service” on page 27. If you need further help, feel free to call
our Consumer Assistance Center. 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
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:
General
l Read all instructions before
using the range.
4nstall or locate the range only
in accordance with the pro-
vided Installation Instruc-
@Donot use the range for
warming or heatin
Persons could be urned or
%
the room.
injured, or a fire could start.
@Usethe range only for itsin- .
tions.The range must be in- t;;;;fluse as described In this
.
stalled by a qualified installer.
The range must be properly
connected to electrical supply
and grounded.
a tttsttt
@@
@Donot touch surface units,
areas near units, heating ele-
ments or interior surfaces of
oven. Surface units and heating
l WARNING: To reduce the risk elements may be hot even
of tiP ping of the appliance, the though they are dark in color.
app iance must be secured by Areas near surface units and
a proper1 installed anti-tip
f! interior surfaces of an oven
bracket. o check if the bracket become hot enou h to cause
is installed properly, see “The burns. During anCP
after use,
anti-tip bracket on page 17. do not touch, or let clothing or
@CAUTION: Do not store things other flammable materials
children miil ht want above the contact surface units, areas
range. Chil ren could be near units, heatin elements or
burned or injured while climb- interior surfaces 0 oven until9
ing on it. they have had sufficient time
@Donot leave children alone or to cool. Other surfaces of the
unattended in area where the range may become hot enough
range is in use. They should to cause burns; such as, the
never be allowed to sit or stand oven vent opening, the surface
on an
could ‘bpart of the range. They near the vent opening, the e burned or injured. cwodMo”wp,the oven door and
.
l Do not operate the range if
it is damaged or not working
properly.
continued on next page
3

@Donot wear loose or hanging
arments when usin
7hey could ignite if ti the range. ey touch a
hot surface unit and you could
be burned.
@Useonly 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.
l 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.
l Do not store flammable materials
on or near the ran e. The fumes
can create an exp osion and/or?
fire hazard.
When usina the cooktoD
*Make sure the reflector bowls
are in place during cooking.
Cookin 9,without reflector bowls
may su ject the wirin
ponents underneath t
a and com-
em to
damage.
l Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners may result in a risk of
electric shock or fire.
Gelect 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
@Check to be sure 9lass cook-
ing utensils are sa e for use on
the ran e. Only certain types of
glass, g ass-ceramic, ceramic,
9
earthenware or other glazed
utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
@Never 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
@Always osition oven rack(s) in
desired ocation while oven ISP
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
@Usecare when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.
4

Grease
@Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
30 not use water on grease
Iires. Never pick up a flaming
Dan. Smother flamin
‘ange by coverin pan on
iitted lid, cookie s
7lWIh a well-
9
eet or flat
ray. Flaming rease outside of
Dancan be e
I%in uished with
Daking soda or, i
?available, a
nultipurpose dry chemical or
loam-type extinguisher.
Care and cleaning
@Donot soak removable heat-
ing elements in water. The
element will be damaged and
shock or fire could result.
@Donot use oven cleaners. No
commercial oven cleaner or
oven liner
any kind sI! rotective coating of
ould be used in or
around any part of the oven.
@Donot clean door heat seal. It
is essential for a ood seal.
Care should be ta
9k
en not to
rub, damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
@Donot 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.
*Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -

Parts And Features
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features.
- Oven vent
reflector bowl
Model and
aBroil element
‘Bake element
. Foil liner
Control panel
Left front Left rear Clock/Minute Oven temperature Oven Surface
control knob control knob Tlmer control knob selector unlt marker
I I I I I I
//\ I I-
Manual oven Surface heating Oven heatin
light switch Indicator light indicator lig it Right rear
t control Right front
control
knob knob
6

Using Your Range
In This Section Page
Using the surface units ......................7
Positioning racks and pans ...............9
For best air circulation .....................10
Settrng the clock ...............................11
Using the Minute Timer ....................11
Baking/roasting ................................12
Adjusting the oven temperature
control ...............................................13
Page
Broiling .............................................. 13
Broiling tips ....................................... 15
Energy saving tips ............................ 15
The oven vent ................................... 16
The storage drawer .......................... 16
The anti-tip bracket .......................... 17
Optional door Panel pat ................. .17
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
Push in control knobs before turning
them to a setting. You can 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.
Bum 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
couth start if a surface unit is acciden-
tally left ON.

Until you get used to the settings, use
the following as a guide. For best results,
start cooking at the high setting; then turn
the control knob down to continue cooking.
SElTlNG 1 RECOMMENDEDUSE 1
Medium
l For gravy, pudding and
(opposite OFF) 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
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efficiency, use only flat-bottomed
utensils that make good contact with the
surface units. Utensils with rounded,
warped, ribbed (such as some porcelain
enamelware) or dented bottoms could
cause severe overheating, which damages
the utensil and/or surface unit.
Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop
are now available in most stores that sell
housewares.
l The pan should have straight sides and a
tight-fitting lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
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.
Choose pans that provide the best cooking
results.
l Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
8
Product Damage Hazard
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 can result in damage to the
surface unit, cooktop, wiring and
surrounding areas. To prevent dam-
age, use correct utensils, start cooking
on HI and turn control down to con-
tinue cooking.
l Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit. The utensil can overheat and
may damage the utensil or surface
unit.

Home canning information
To protect your range:
l Use flat-bottomed canners/pans for best
resutts.
l Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit and
which does not extend more than one inch
outside surface unit area. Large diameter
canners/pans, 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. Too much heat will build
up and 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.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all
day.
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.
If you plan to use the cooktop for canning,
we recommend the installation of a Canning
Kit. Order the kii (Part No. 242905) from
your Whirlpool dealer or authorized
WhirlpoolSM service company.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD RACK POSITION
Frozen pies, large Lowest level or
roasts, turkeys 2nd level from
bottom
Angel and bundt 2nd level from
cakes, most quick bottom
breads, yeast
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd level
muffins, cakes, non- from bottom
frozen pies
When baking on two racks, arrange racks
on bottom and third level from bottom.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 14.
Personal Injury Hazard
*Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l If 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. This results in better baking.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1% to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (2.5 cm).
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.
10

Setting the clock
When you first plug in the range, or if your
electricii was off for a while, the display will
show “88:88”, then change to “--:--“. SET
and CLOCK will show in the display.
1. Push the Clock Set button. ‘12:OO” will
show in the display.
time will increase/decrease in ten-minute
increments.
3. Push the Clock Set button to start clock
operation.
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 24 hours.
1. Push the Timer On/Off button. SET and
TIMER will come on and the display will
show ‘:oo”.
2. Push the “up” or “down” pad to set the
desired time. Each “tap” of the “up” or
“down” pad will increase or decrease the
displayed time by one minute. if the ‘up”
or “down” pad is held down, the displayed
time will increase/decrease in ten-minute
increments.
3. To cancel the Minute Timer after the
countdown is over, push the Clock Set
button and the display will return to the
time of day. You will hear two tones every
10 seconds until you cancel the Minute
Timer.
NOTE: To cancel the Minute Timer during a
countdown, push the Timer On/Off button
twice. The display will show “:OO”and SET
TIMER. Then the display will return to the
time of day.
11

Baking/roasting
1. Position the rack(s) properly before
turning on the oven. To change rack
position, lift rack at front and pull out.
For further information, 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
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.
4. Put food in the oven.
During baking/roasting, the elements
will turn on and off to maintain the
temperature setting. The OVEN HEAT-
ING Indicator Light will turn on and off
with the elements.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
5. When baking/roasting ls done, turn
both the Oven Selector and the Oven
Temperature Control Knob to OFF. The
OVEN HEATING Indicator Light will go
Off.
12

Adjusting the oven temperature control
Oven temperature controls will gradually shift after
years of use. So, even though your new oven is
properly adjusted to provide accurate temperatures,
it may cook faster or slower than your old oven.
If. after using the oven for a period of time, you are
not Wsatisfiedw%h the temperature settings, you can
change them 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 5°F
(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.
TO&
No&he8
Broiling
1. Positlon the rack properly before turning on
the oven. Position rack so that the surface of
the food is at least 3 inches (7.4 cm) away from
the broil element. See “Broiling rack position
chart” on page 14.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position (open
about 4 inches [lo.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 coma 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.
13

Custom broil
l If food is cooking too fast, turn the Oven
Temperature Control Knob counterclock-
wise 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°C and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
l Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
The Oven Selector must be on BROIL for
all broiling temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper tempera-
tures.
Broiling rack position chart
RACK POSITION i TYPE OF FOOD/ 1
FROM BOllOM 1DONENESS
I J
4 Hamburger patties and
thin steaks ‘A’ thick or
less ’
3 Quickly searing food,
rare and medium
steaks, medium patties,
ham slices, fiih steaks,
frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
14

Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l Refer to a broiling chart in a reliable
cookbcok 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 you leave
it in the heated oven.
Fire Hazard
l Place meat the correcf distance from
the element. Meat placed too close to
the element may spatter, smoke, burn
or catch fire during broiling.
*To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. Poor drainage of grease may
result in fire. lf foil is used, cut slits in
foil to line up with all openings in broiler
grid. Grease can then drain away and
cool in pan.
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 efficiently. Here are some tips
to help you save energy when using your
cooking product.
l Use pans with flat bottoms, straight sides
and tight-fitting lii.
l Match the pan to the surface unit size.
l Cook with 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 effiiient surface units
instead of the oven when possible.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
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 longer 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.
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 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,
Keep flammable materials away from
oven vent.
Failure to do so can result in burns or a
fire.
The storage drawer
You can remove the storage drawer to make
it easier to clean under the range and to
check for installation of the anti-tip floor
bracket. Use care when handling 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. Lift 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 clear white
stops on drawer guides. Lift drawer front
again to clear second stop and slide
, 6 drawer closed.

The anti-tip bracket
The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open dcor without the anti-tip bracket properly secured.
Personal Injury Hazard
.To reduce risk of range tipping over, secure range with a properly
installed anti-tip bracket supplied with range or an optional wall-
mounted anti-tip bracket kit.
l If range is moved for cleaning or service, check that anti-tip device
is engaged before using range.
Failure to follow the above precautions can resutt in personal injury.
To verify the anti-tip bracket is
engaged (if you have a floor
bracket):
l Remove the storage drawer. (See page 16.)
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 Sea Installation Instructions for further details.
To verify the anti-tip bracket is
engaged (if you have a wall
bracket):
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 on the back of the range
is secured by the two hooks on the bracket.
l Cable must be unhooked from wall bracket to
move range for cleaning or service. Recon-
nect cable before using range.
l Sea Installation Instructions for further details.
Rear
leveling
hl
Floor bracket
Cabb
~~::
control
panel)
Wall bracket
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 kiis from your Whirlpool
Dealer. The kiis include easy installation
instructions.
l White (Kit No. 614069)
l Almond (Kit No. 614070)
17

Caring For Your Range
In This Section
Page Page
Surface units and reflector bowls ...18 The continuous-cleaning oven........22
Lift-up cooktop ,................................ 21 Cleaning chart ...................................
24
Removing the oven door .................21 The oven light ...................................
26
Your range is designed for ease of care. You
can do most cleaning with items found
around your home. Cleaning your range
whenever spills or soiling occurs will help to
I
Burn and Electrical Shock Hazard
keep it looking and operating like new. Make sure all controls are OFF and the
range is cool before cleaning. I
I
Failure to do so can result in burns or
electrical shock. I
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
receptacle, just enough to clear the
element hold-down clip and the reflector
bowl.
18

3. Pull the surface unit straight away from
the receptacle.
4. Lift out the reflector bowl. See “Cleaning
chart” on page 24 for cleaning
instructions.
Replacing
1. Make sure all surface units are off and
cool before replacing surface units and
reflector bowls.
2. Line up openings in the reflector bowl
with the surface unit receptacle and the
element holddown clip.
19

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 recep-
tacle as far as it will go, push down the
edge of the surface unit opposite the
receptacle. The element 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
your 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