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

Setting the clock
Push in and turn the Minute Timer Knob to
set the clock.
1. Push in Minute Timer Knob and turn
clockwise until clock shows the correct
time of day.
2. Let the Minute Timer Knob pop out.
Turn clockwise until Minute Timer hand
points to OFF. The clock setting will
change if you push in the knob when
turning.
Using the Minute Timer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. Set it in
minutes up to an hour. You will hear a
buzzer when the set time is up.
NOTE: Do not push in the knob when
setting the Minute Timer, or when stopping
the buzzer. Pushing in and turning the
Minute Timer Knob changes the clock
setting.
1. Without pushing it in, turn the Minute
Timer Knob counterclockwise until the
timer hand passes the setting you want.
2. Without pushing it in, turn the knob
back to the setting you want. When the
time is up, a buzzer will sound. To stop
the buzzer, turn the Minute Timer hand to
OFF.
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 HEATING 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 is done, turn
both the Oven Selector and the Oven
Temperature Control Knob to OFF. The
OVEN HEATING Indicator Light will
go off.
Adjusting the oven temperature control
Oven temperature controls will gradually
shift after years of use. So, even though
your new oven is propery 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 satisfied with the temperature
settings, you can change them by following
these steps:
12

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 position of the
notches.
3. To lower the temperature, hold knob
handle firmly and move the tooth a notch
counterclockwise. 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%).
5. Tighten the locking screws and replace
the control knob.
Locking
screws Note hes
/
Broiling
1. Position the rack properly before turning
on the oven. Position rack so that the
surface of the food is at least 3 inches
(7 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 cm]). The door
will stay open by itself.
4. Set the Oven Selector and Oven Tem-
perature 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 HEAT-
ING Indicator Light will go off.
13

Custom broil
l if food is cooking too fast, turn the Oven
Temperature Control Knob counterciock-
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
3 Quickly searing food,
rare and medium
steaks, medium patties,
ham slices, fish steaks,
frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
1
Not used for broiling
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 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 correct distance from
the element. Meat placed too close to
the element could 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 recom-
mended. Poor drainage of grease could
resuft in fire. If foil is used, cut slits in
foil to line up with all openings in broiler
1 grid. Grease can then drain away and
cool in pan.
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 save energy when using your
cooking product:
l Use pans with flat bottoms, straight sides
and tight-fiiing lids.
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 efficient 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 to bake is right after a
meal has been cooked in oven.
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

Using the MEALTIMER” clock
The MEALTIMER clock is designed to turn
the oven on and off at times you set, even
when you are not around.
Delayed timed baking/roasting is ideal for
foods which do not require a preheated
oven, such as meats and casseroles. Do
not use the delayed time cycle for cakes,
cookies, etc. - undercooking will result.
Before using the MEALTIMER clock,
make sure the clock is set to the correct
time of day. (See “Setting the clock” on
page 11.)
To delay start and stop
automatically:
1.
2.
3.
4.
5.
Position the oven rack(s) properly and
place the food in the oven.
Push in and turn the Start Time Knob
clockwise to the time you want baking/
roasting to start.
Push in and turn the Stop Time Knob
clockwise to the time you want the oven
to shut off.
Set the Oven Selector to TIME BAKE.
Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want. The oven will now start and stop
automatically. The OVEN HEATING
Indicator Light will come on when the
start time is reached.
6. After baking/roasting is done or to
cancel the setting at any time, turn
both the Oven Selector and Oven Tem-
perature Control Knob to OFF.
To start baking/roasting now
and stop automatically:
1. Position the oven rack(s) properly and
place the food in the oven.
2. Push in and turn the Stop Time Knob
clockwise to the time you want the oven
to shut off. Make sure the Start Time
Knob is not pushed in.
3. Set the Oven Selector to TIME BAKE.
16

4. Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want.
5. After baking/roasting is done or to
cancel the setting at any time, turn
both the Oven Selector and the Oven
Temperature Control Knob to OFF.
To avoid sickness and food waste
when using the MEALTIMER”
control:
l Do not let most UNFROZEN food
stand for more than two hours before
cooking starts.
l Do not allow food to remain in oven
for more than two hours after the end
of cooking cycle.
NOTE: Do not use foods that will spoil while
waiting for cooking to start. Such foods are:
dishes with milk or eggs, cream soups, and
cooked meats or fish. Also, foods containing
baking powder or yeast will not rise properly
when cooked using delay start.
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,
Fire Hazard
@Keep flammable materials away from
oven vent. Failure to do so could
result in burns or a fire.
l If you leave a utensil on the right rear
surface unit, use potholders when
moving it. Pan handles could become
hot enough to burn.
17

The storage drawer
(Model RF3600XY)
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 (ii you have one). Use care when
handling the drawer.
Removing the storage drawer:
1.
2.
Empty drawer before removing drawer.
Pull drawer straight out to the first stop.
Lift front and pull out to the second stop.
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
drawer closed.
The lower panel
(Model RF350BXB)
You can remove the lower panel to help
make it easier to clean under the range and
to check for installation of the anti-tip floor
bracket (if you have one).
Removing the lower panel:
1. Pull out bottom of panel.
2. Slightly swing out and lift panel to
remove from top clips.
Replacing the lower panel:
1. Place notches in top of panel over the top
clips.
2. Swing down and push bottom of panel
to secure bottom clips.
18

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 door 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 bracket
is engaged before using range.
Failure to follow the above precautions could result in personal injury.
To verify the anti-tip bracket is
engaged (if you have a floor
brat ket):
l Remove the storage drawer. (See page 18.)
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.
To verify the anti-tip bracket is
engaged (if you have a wall
brat ket):
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 See Installation Instructions for further details.
Rear
leveling
leg
Floor bracket
Cable
!Ez::
control
panel)
Wall bracket
19

Using the Self-Cleaning
Cvcle
In This Section
r
Page Page
How the cycle works ........................20 Setting the controls ..........................21
Before you start ................................
20 Special tips ........................................22
The Self-Cleaning cycle saves you from the toil and mess that often come with hand-cleaning
the oven interior. Like with the other functions of your range, you operate the Self-Cleaning
cycle with the easy-to-use controls. Please review the instructions in this section to keep your
oven spotless.
How the cycle works
The Self-Cleaning cycle uses very high heat
to burn away soil and grease. During the
cycle, the oven gets much hotter than it does
for normal baking or broiling. This high heat
breaks up the soil or grease and burns it
away.
You can adjust the cycle time to the
amount of soil in your oven. You can set the
cycle time anywhere between 2 and 4 hours.
(See “Setting the controls” on page 21.)
The graph at the right is representative of
s
t
F
---
a normal, 3-hour Self-Cleaning cycle. Note
that the heating stops when the 3-hour
setting is up, but it takes longer for the oven
to cool enough to unlock.
Before you start
Before you start the SelfCleaning cycle,
make sure you:
l Hand-clean the areas shown. They do
not get hot enough during the cleaning
cycle for soil to burn away. Use hot water
and detergent or a soapy steel-wool pad
for cleaning.
NOTE: DO NOT clean, move or bend the
seal. Poor cleaning, baking and roasting
may result.
DONOT
hand-clean seal
Hand-clean
20