Whirlpool RF350BXB User manual

UseAndCare
A Note to You 2
Parts and Features 6
Using Your Range 7
Using the Setf-
Cleaning Cycle 20
Warranty 32
1-800-253-1301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
MODELS RF3600XY
RF350BXB

A Note to You
Thank you for buying a Whirlpool@ appliance.
Because your life is getting busier and more complicated, Whirlpool ranges are easy to use,
save time, and help you manage your home better. To ensure that you will enjoy years of
trouble-free operation, we 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.
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 28. 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.
l Install or locate the range only
in accordance with the pro-
vided Installation Instructions.
The range must be installed by
a qualified installer. The range
must be roperly connected to
electrica Psupply and grounded.
@WARNING: To reduce the risk
of tiP
ping of the appliance, the
app iance must be secured by
a proper1
bracket. $! installed anti-tip
o check if the bracket
is installed properly, see “The
anti-tip bracket” on page 19.
*CAUTION: Do not store things
children mi
range. Chil i ht want above the ren could be
burned or injured while climb-
ing on it.
l Do not 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.
l Do not operate the range if it
is damaged or not working
properly.
*Do not use the range for
warming or heatin the room.
Persons could be % urned or
injured, or a fire could start.
4Jse the range only for itsin-
t;;x?;tluse as described In this
.
GEL
111df
*Do not touch surface units,
areas near units, heating ele-
ments 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 enou h to cause
burns. During an8 after use,
do not touch, or let clothing
or other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until
7
they have had sufficient time
to cool. Other surfaces of the
range, such as the oven vent
opening, the surface near the
vent opening, the cooktop, and
the oven door could also be-
come hot enough to cause
burns.
@Donot wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
continued on next page 3

4Jse only d potholders. Moist
or damp po holders on hot sur-
r
faces could result in burns from
steam. Do not let potholder
touch hot heating elements. Do
not use a towel or bulk
fo;or~otholder. It coul J cloth
catch
*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.
*Do not store flammable materi-
als on or near the range. The
fumes could create an explosion
and/or fire hazard.
When using the cooktop
*Make sure the reflector bowls
are in place during cooking.
Cooking without reflector bowls
could subject the wirin and
components undernea ?h them to
damage.
@Donot line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners could result in a risk of
electric shock 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 could result in the
i
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
l Check to be sure 9lass cook-
ing utensils are sa e for use on
the range. Only certain types
of glass, glass-ceramic, ce-
ramic, 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-
tin s. A boilover could result
an%cause smokin and
grr;~y sprllovers tI!at could
.
*Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i
9niting of
flammable materia s, and
spills due to bumping of the
pan.
When using the oven
l Always position oven rack(s)
in desired location while oven
is 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
escape before removing or
replacing food.

Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
30 not use water on grease
‘ires. Never pick up a flaming
Dan. Smother flamin pan on
l ange by coverin vlWIh a well-
9
‘itted lid, cookie s eet or flat
ray. Flaming grease outside of
Dancan be extin uished with
Jaking soda or, i
9available, a
nultipurpose dry chemical or
‘oam-type extinguisher.
Care and cleaning
@Small amounts of formaldehyde
and carbon monoxide are
off in the Self-Cleaning cyc e
9iven
from fiberglass insulatron and
food decomposition. Si
exposure to these subs
9nificant
antes
could cause cancer or repro-
ductive harm. Exposure can be
minimized by venting with a
hood or open window and
wiping out excess food spills
pnor to self-cleaning.
m
.Do not use oven cleaners. No
commercial oven cleaner or
oven liner
any kind sR
rotective coating of
ould be used in or
around any part of the oven.
l Before self-cleaning the oven.,
remove broiler
oven racks ancf an, broiler rid,
other utensi s.
9
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
@Donot soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
.Do not clean door heat seal. It
is essential 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.
@Donot repair or replace any
part of the range unless specifi-
cally recommended in this
manual. All other servicing
should be referred to a qualified
technician.
*Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -
5

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.
Control panel
Plug-in surface
unit with chrome
reflector bowl
Model and serial
number plate A
I
/Ovenvent
optional wall-
mounted anti-tip
bracket kit, see
page 19)
Removable A
or
Lock lever
Broil
element
Bake
-element
storage drawer f
(Model RF3600XY)
Removable panel
(Model RF3SOBXB)
Control panel

Using Your Range
In This Section
Page
Using the surface units.. ................... .7
Positioning racks and pans.. .............9
For best air circulation.. ................... IO
Using aluminum foil for baking.. .....I0
Setting the clock ............................... 11
Using the Minute Timer.. ................. .I1
Baking/roasting ................................ 12
tzju;.$ng the oven temperature
............................................... 12
Page
Broiling ..............................................
13
Broiling tips ....................................... 15
Energy saving tips ............................ 15
Using the MEALTIMER’“clock.. .......16
The oven vent ................................... 17
The storage drawer .......................... 18
The lower panel ............................... .I8
The anti-tip bracket .......................... 19
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 them any-
where 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.
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 acciden-
tally left ON.
I
7

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 j
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
readv to serve.
L
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
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware) or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
. 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 cook-
ing results.
l Handles should be made of sturdy, heat-
resistant material and be securely at-
tached to the pan.
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 could 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 coukf overheat and
could damage the utensil or surface
unit.
8

Home canning information
To protect your range:
l Use flat-bottomed canners/pans for best
results.
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.
l Refer to your canner manual for specific
instructions.
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 kit (Part No. 242905) from
your Whirlpool dealer or authorized
Whirlpool 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, angel 2nd level from
food cakes bottom
Bundt cakes, most 2nd level from
quick breads, yeast bottom
breads, casseroles,
meats
Cookies, biscuits, 2nd or 3rd level
muff ins, cakes, from bottom
nonfrozen 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.
Burn Hazard
l 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
could resuft in burns.

For best air circulation
The 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 1YZto 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 4
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.
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. Turn up foil edges and
make sure foil is about 1 inch (3 cm)
larger all around than the dish holding the
food.
l Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
l Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in electrical shock or fire hazard
and damage to the elements.
10