Whirlpool RF330PXY User manual

ImpwtantSafety
instructions 3
PartsAnd Features 6
Using Your Range 7
Caring For
Your Range 18
lfFfid Assistance
27
Warranty 32
WI TOLL-FREEWnh Cbsthta Q
comment8t 1-800463-1301
CONTINUOUS-CLEANING ELECTRIC RANGE
MODEL RF330PXY

A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a quality, w&d&m 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. lt is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbol.
This symbol will help alert you to such dangers as
personal injury, burns, fire and electrical shock. This symbol will help you avoid actions which
could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consumer Assistance Center number, l-800-253-1301,
is TOLL-FREE, 24 hours a day.
lf you ever have a question concerning your appliance’s operation, or if you need service, feel free to
call our Consumer Assistance Center for help. When calling, you will need to know your appliance’s
complete model number and serial number. You can find this information on the model and serial
number plate (see diagram on page 6.) For your convenience, we have included a handy place below
for you to record these numbers, the purchase date from the sales slip and your deafer’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
3

Important Safety Instructions
To reduce the risk of fire, electrical shock, injury to
iiersons, or damage when using the range, follow
asic precautions, including the following:
General @Usethe range only for its-in- .
4ead all instructions before
using the range. t;;;;zluse as described In this
.
4nstall 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
supply and grounded. areas near units, heating ele-
ments or interior surfaces of
p.&l iu[ 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 tiP ping of the appliance, the burns. Durin
app iance must be secured by not touch, or et clothing or
9 anc?after use, do
a properl installed anti-tip
f other flammable matenals
bracket. o check if the bracket contact surface units, areas
is installed pro
anti-tip bracke ” on page 17.Perly, see The
aCAUTION: Do not store things
children mi
range. ChilEl
ht want above the
ren could be
burned or injured while climb-
ing on it.
@Donot leave children alone or
unattended in area where the
range is in use.They should
never be allowed to sit or stand
on an
could i part of the range. They
e burned or injured.
near units, heatin
interior surfaces 0 oven until
7 elements or
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.
l Do not operate the range if it is
damaged or not working prop-
erly.
@Donot use the range for warm- .Do not wear loose or hanging
ing or heating the room. Per- garments when using the
sons could be burned or in- range. The
jured, or a fire could start. touch a ho
l! could ignite if they
surface unit and
you could be burned.
continued on next page 3

l Use only d potholders. Moist
or damp po holders on hot sur-
r
faces may result in burns from
steam. Do not let pot-
holder touch hot heating
elements. Do not use a towel
or bulk
It coulJ cloth for a potholder. catch on fire.
@Keeprange vents unobstructed.
l Do not heat unopened contain-
ers. They could explode. The
hot contents could cause bums
and container particles could
cause injury.
l Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When using the cooktot,
make sure the reflector bowls
are in place during cooking.
Cookin without reflector bowls
may su
%
ject the wiring and
components underneath them to
damage.
.Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma result in a risk of
electric sIYock or fire.
‘Select a pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of
the heating element will be
exposed and may result in the
I
8 nltmg of clothing or potholders.
orrect pan size also improves
cooking efficiency.
@Checkto be sure lass cook-
ing utensils are sa
3
8 for use on
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.
@Neverleave surface units
unattended at high heat set-
tin s. A boilover could result
8an cause smoking and greasy
spillovers that may ignite.
.Turn pan 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 usincl the oven
@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.
@Usecare when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.
4

Grease
@Greaseis flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
*
.Do not use oven cleaners. No
commercial oven cleaner or
oven liner rotective coating of
any kind s ould be used in orR
around any part of the oven.
- @Donot clean door heat seal. It
.Do not use water on grease is essential for a good seal.
fires. Never pick up a flaming Care should be taken not to
pan. Smother flamin pan on
? rub, damage or move the seal. range b coverin
WI h a well-
dy 7l Clean only parts recommended
fitted Ii , cookie s eet or flat in this Use and Care Guide.
tray. Flaming grease outside of @Donot repair or replace any
iian can be extin uished with
B part of the range unless specifi-
aking soda or, i available, a tally recommended in this
multipurpose dry chemical or manual. All other servicing
foam-type extinguisher. should be referred to a quali-
Care and cleaning
fied technician.
@Disconnectthe electrical supply
~DOnot soak removable heat- before servicing the range.
ing elements in water. The
element will be damaged and
shock or fire could result.
- SAVE THESE INSTRUCTIONS -

PartsAnd Features
This section contains captioned illustrations of vour range. Use them to become familiar with the
kcation and appearance of all parts and featu& -
Anll-Up bracket
(on wall behlnd control panel)
coeol Palwl
4
Plug-in ~urffice
unlt wlth one+
Control panel
Left fron1
control knob bftmu ClodI.WlIll~
control knob llnler onltte4n~tura own
ccmtrol knob Surface unh
DdOOt0r
marker
Manual oven
light
li?@‘kLL,,.,
l witch lndkator light lndkator light
’
Right rear Right front
contrd knob control knob
6

Using Your Range
In This Section
Uolng the 8urfaco unit8 ,,.-,,,,..,.,...,” ..7
Poaluonlng reokm md paru “........-“.“l- .
.. .9
For best ah olroulstlon ..-_-....... -... ... .“.-10
Settlng the dock ..-....-.......-.... . ....... .-.ll
Using the Ylnuta Thor ,....,,,-....-...-11
Baking/roasting ..-......... . ..,-.....--......W..l 2
Adjurttng the oven temperature control ... .“13
.
Pago
Brolllng “....“....-“.““-...........--~.-~---. 13
Brdllng tip --..-_......... -....-..................14
Enargy oavlng ups”.“WM...“...-.-“.” .
.. . 15
Theoven vent _.......... .... .. . . ... . . .. . . .
The storage drawer -..-. _......_.,......,...--,16
The anti-tip bra&et ....“...._...-. . ..-...-- -17
Optlonal door panel pat I..-.-W.......... ~~~~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
Control knobs must be pushed in before
turning them to a setting. They can be set
anywhere between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker shows
which surface unit is turned on by that knob.
Surface heating indicator light
The SURFACE HEATING Indicator Light on the
control panel will glow when a surface unit is
turned on.
Burn and Fire Hazard
Be sure all control knobs are turned to OFF
and all indicator lights are OFF when you
are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally lefl ON.

Until you get used to the ssttlngs, uss the
following as a gulda For best results, start
cooking at the high settings: then turn the control
knob down to continue axking.
SETTING 1 RECOMMENDED USE I
Medium l For gravy, pudding and icing.
l To cook large amounts of
l To keep food cooking after
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
right cooking utensils for your needs.
l Use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
-Turn it over and check the bottom of the pan
by placing a ruler across it.
-Rotate the ruler in all 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 cooktop 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. It can
overheat and may damage the utensil or
surface unit.
l Do not use canners, woks and speciatty
utensils with rounded, warped, ridged or
dented bottoms. These could cause severe
overheating which damages the utensil and/or
surface unit.
Product Damage Hazard
ff 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 incorrect utensils for long periods
of time can result in damage to the surface
unit, a~~ktop. 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 contad with the surface unit and cause
severe overheating which damages the
-Oktop.
l For best results, use the largest surface unit.
Also, use a canner which can be centered over
the surface unit. Large diameter canners, if not
properly centered, trap heat and can cause
damage to the cooktop.
l Do not place canner on two surface units at the
same time. Excessive heat build-up will
damage the cc&top.
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.
Optbnal oannlng kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for bng periods of time can shorten the
life of regular surface units and cause damage to
the cooktop.
ff you plan to use the rxoktop for canning, we
recommend the installation of a Canning Kit.
Order the kit (Part No. 242905) from your
Whirlpool dealer or authorized WhirlpooP”
service company.
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. Personal Injury Hazard
l Angel and bundt cakes, yeast breads, frozen
For proper oooklng, follow these gukfellnss
for speclf k foods:
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.
1
. If rack(s) must be moved while oven is
l Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions may
result in personal injury.
l Cookies, biscuits. cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see a reliable cookbook.
9

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 1l&2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
l Use only one cookie sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack
Three or four pans
Place in opposite 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.
10