Whirlpool RF350BXD User manual

UseAndCare
Table of Contents
(complete) ................... 2
A Note to You ................. 3
Range Safety .................. 4
Getting to Know
Your Range ....................7
Using Your Range .........8
Using the
Self-Cleaning Cycle .....23
Caring for
Your Range .................. 27
Troubleshooting ..........32
Requesting
Assistance
or Service ..................... 34
Index ............................. 35
Warranty ....................... 36
1-800-253-I 301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
PART NO. 3189075 Rev. A
MODELS RF350BXD
31
45
RF360BXD
RF365PXD

Table of Contents
A Note to You ............................................ 3
Range Safety ............................................ 4
Getting to Know Your Range ................... 7
Using Your Range .................................... 8
Using the surface units ......................... 8
Positioning racks and pans ................ 10
For best air circulation ........................ 10
Using aluminum foil for baking ........... 11
Setting the clock ................................ 12
Using the Minute Tmer ...................... 12
Baking/roasting .................................. 13
Adjusting the oven temperature
control ............................................... 14
Broiling .............................................. 15
Broiling tips ........................................ 17
Energy saving tips ............................. 17
Using the MEALTIMERTM clock .......... 18
The oven vent .................................... 20
The storage drawer ............................ 20
The lower panel .................................. 21
The anti-tip bracket ............................ 22
Optional door panel pat ..................... 22
Using the Self-Cleaning Cycle ............... 23
Before you start ................................. 23
Setting the controls ............................ 24
Special tips ........................................ 26
How the cycle works .......................... 26
Caring for Your Range ........................... 27
Surface units and reflector bowls ........ 27
Lift-up cooktop ................................... 29
Cleaning chart ................................... 29
The oven light .................................... 31
Troubleshooting ..................................... 32
Requesting Assistance or Service ....... .34
Index ....................................................... 35
Warranty ................................................. 36
2

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 enjoy years of trouble-
free operation, we developed this Use and Care Guide. It is full of valuable information about
how to operate and maintain your appliance properly and safely. Please read it carefully.
Also, please complete and mail in the Ownership Registration Card provided with your
appliance. The card helps us notify you about any new information on your appliance.
Please record your model’s information.
Whenever you call to request service for Model Number
your appliance, you need to know your
complete model number and serial number.
Serial Number
You can find this information on the model
Purchase Date
and serial number plate (see diagram on
page 7 for location of plate).
Please also record the purchase date of
Dealer Name
Dealer Address
your appliance and your dealer’s name,
address, and telephone number.
Dealer Phone
Keep this book and the sales slip together in a safe place for future reference.
Our Consumer Assistance Center
number is toll-free 24 hours a day.
1-800-253-1301 1
3

Range Safety
Your safety is important to us.
This guide contains safety statements under
warning symbols. Please pay special atten-
tion to these symbols and follow any instruc-
tions given. Here is a brief explanation of the
use of the symbol.
This symbol alerts you to such dangers
as personal injury, burns, fire, and
electrical shock.
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 Do not operate the range if it is
l Read all instructions before using damaged or not working properly.
the range.
l Do not use the range for warming
l Install or locate the range only in or heating the room. Persons could
accordance with the provided be burned or injured, or a fire could
Installation Instructions. The start.
range must be installed by a
l Use the range only for its intended
qualified installer. The range must use as described in this manual.
be properly connected to electri-
cal supply and grounded.
0
Qiib
Ndll
’ \c:
[i-s t
l Do not touch surface units, areas
near units, heating elements, or
l WARNING: To reduce the risk of interior surfaces of oven. Surface
tipping the appliance, the appli- units and heating elements may be
ante must be secured by a hot even though they are dark in
properly installed anti-tip bracket. color. Areas near surface units and
To check if the bracket is installed interior surfaces of an oven be-
properly, see “The anti-tip come hot enough to cause burns.
bracket” on page 22. During and after use, do not touch
l CAUTION: Do not store things or let clothing or other flammable
children might want above the materials contact surface units,
range. Children could be burned areas near units, heating elements
or injured while climbing on it. or interior surfaces of oven until
l Do not leave children alone or they have had sufficient time to
unattended in area where the cool. Other surfaces of the range,
range is in use. They should such as the oven vent opening, the
never be allowed to sit or stand surface near the vent opening, the
on any part of the range. They cooktop, and the oven door and
window, could also become hot
could be burned or injured. enough to cause burns.

!B
‘\
l Do not wear loose or hanging
garments when using the range.
They could ignite if they touch a
hot surface unit and you could
be burned.
l Use only dry pot holders. Moist
or damp pot holders on hot
surfaces could result in burns
from steam. Do not let pot
holder touch hot heating ele-
ments. Do not use a towel or
bulky cloth for a pot holder. It
could catch on fire.
l Keep range vents unobstructed.
l Do not heat unopened contain-
ers. They could explode. The
hot contents could cause burns
and container particles could
cause injury.
l 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 igniting of
clothing or pot holders. Correct
pan size also improves cooking
efficiency.
l Check to be sure glass cooking
utensils are safe for use on the
range. Only certain types of glass,
glass-ceramic, ceramic, earthen-
ware, or other glazed utensils are
suitable for cooktops without
breaking due to the sudden
change in temperature.
l Never leave surface units unat-
tended at high heat settings. A
boilover could result and cause
smoking and greasy spillovers
that could ignite.
l Do not store flammable materi-
als on or near the range. The
fumes could create an explo- *@i&
sion and/or fire hazard.
l Turn pan handles inward, but not
When using the cooktop over other surface units. This will
l Make sure the reflector bowls help reduce the chance of burns,
are in place during cooking. igniting of flammable materials,
Cooking without reflector bowls and spills due to bumping of the
could subject the wiring and pan.
components underneath them
to damage.
l Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners could result in a risk of
electric shock or fire.
continued on next page
5

When using the oven
l Always position oven rack(s) in
desired location while oven is
cool. If a rack must be removed
while oven is hot, do not let pot
holder contact hot heating ele-
ment in oven.
l Use care when opening oven
door. Let hot air or steam escape
before removing or replacing
food.
could cause cancer or reproduc-
tive harm. Exposure can be
minimized by venting with a hood
or open window and wiping out
excess food spills prior to self-
cleaning.
Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
-
n
l Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on range by
covering with a well-fitted lid,
cookie sheet, or flat tray. Flaming
grease outside of pan can be
extinguished with baking soda or,
if available, a multipurpose dry
chemical or foam-type extin-
guisher.
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 Before self-cleaning the oven,
remove broiler pan, broiler grid,
oven racks, and other utensils. Do
not use your oven to clean mis-
cellaneous parts unless you are
instructed to do so in this Use and
Care Guide.
l Do not soak removable heating
elements in water. The element
will be damaged and shock or fire
could result.
l Do not clean door heat seal. It is
essential for a good seal. Care
should be taken not to rub, dam-
age, or move the seal. Clean only
parts recommended in this Use
and Care Guide.
Care and cleaning
l Do not repair or replace any part
l Small amounts of formaldehyde of the range unless specifically
and carbon monoxide are given recommended in this manual. All
off in the Self-Cleaning cycle other servicing should be referred
from fiberglass insulation and to a qualified technician.
food decomposition. Significant
l Disconnect the electrical supply
exposure to these substances before servicing the range.
- SAVE THESE INSTRUCTIONS -
6

Getting to Know Your Range
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features. To help you find information on specific
parts and features quickly, page references are included.
Control panel -
Plug-in surface
unit with
ref rector bowl -
(PP. 6, 27, 28)
Model and serial
number plate y
Lock lever
(P. 24)
Optional anti-tip
floor bracket H
(for information on
wall-mounted anti-tip
bracket, see p. 22)
Lower panel
(Model
RF350BXD)
(not shown)
(P. 21)
Removable
storage drawer-
(Models RF360BXD
and RF365PXD)
(P. 20) ++w not
available on all models.
Automatic oven
light ;;I$
- Broil element
(P. 15)
Bake element
(P. ‘3)
Control panel
Manual oven Surface
selector light switch unit
Start’time
(PP. 16, 24) Oven heati;g Right re:r Sutia!ze
indicator light control
Right
unit
(PP. 13, 15) front
knob indicator control
(P. 6) light knob
(P. 6) (P. 8) 7

Using Your Range
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
Surface unit indicator lights
One of the Surface Unit Indicator Lights on
.
•!!l
the control panel will glow when
. - a surface unit is 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.
SElTING RECOMMENDED USE
HI
6-8
l To start foods cooking.
l To bring liquids to a boil.
l To hold a rapid boil.
l To fry chicken or pan-
cakes.
5 l For gravy, pudding, and
icing.
2-4
LO
l To cook large amounts
of vegetables.
l To keep food cooking
after starting it on a
higher setting.
l To keep food warm until
ready to serve.
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.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
. 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 dam-
ages 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
cook-top 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
(thickness) pans that are fairly lightweight.
8

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.
NOTES:
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
damage, use correct utensils, start cook-
ing 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 could overheat and could
damage the utensil or surface unit.
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 HI. 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.
9

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:
r
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
muffins, cakes, from bottom
nonfrozen pies
When baking on two racks, arrange racks
on bottom and third level from bottom.
To change rack position, lift rack at front
and pull out.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 16.
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 pot holders or oven mitts
to protect hands.
Failure to follow the above precautions
could result in personal injury.
For best air circulation
Hot air must circulate around the pans in the Use the following as a guide to
oven for even heat to reach all parts of the determine where to place the pans:
oven. This results in better baking.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1l/2 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.
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

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 aluminum
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.
11

Setting the clock
Push in and turn the Minute Timer Knob to
set the clock.
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.
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.
12

Baking/roasting
1. Position racks.
For more information, see “Positioning
racks and pans” on page 10.
2. Set Oven Selector to BAKE and
Oven Temperature Control to
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 roast-
ing or cooking items such as casseroles.
3. Put food in oven.
During baking/roasting, the elements will
turn on and off to keep the oven tempera-
ture at the 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.
4. After cooking, turn off oven.
Turn both the Oven Selector and the
Oven Temperature Control Knob to OFF.
The OVEN HEATING Indicator Light will
go off.
13

Adjusting the oven temperature control
Although 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 satisfied with the baking/
roasting results, you can change the tem-
perature calibration by following these
steps:
1. Make sure the Oven Temperature
Control Knob is turned to the off position.
Pull knob straight off and flip it over.
Locking /Tooth
To lower
Notches
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.
NOTE: DO NOT measure oven tempera-
ture with a thermometer. Opening the oven
door will lower the oven temperature and
give you an inaccurate reading. Also, the
thermometer temperature reading will
change as your oven cycles.
14

Broiling
NOTES:
l Do not preheat when broiling.
l The Oven Selector must be on BROIL
for broiling temperatures.
l Leave the door partly open whenever
using the oven to broil. This allows the
oven to maintain proper temperatures.
1. Position rack.
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 16.
2. Put food on broiler pan and
place in center of oven rack.
3. Position door.
Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door
will stay open by itself.
4. Set Oven Selector and Oven
Temperature Control Knob to
BROIL.
The OVEN HEATING Indicator Light will
come on.
5. When broiling is done, turn off
oven.
Turn both the Oven Selector and the
Oven Temperature Control Knob to
OFF. The OVEN HEATING Indicator
Light will go off.
15

To custom broil at a lower temperature:
slower the cooking
NOTE: Fish and chicken are some foods
that may cook better if you use lower
broiling temperatures.
Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOlTOM DONENESS
4 Hamburger patties and
thin steaks, %” thick or
less
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
16

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.
.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. If 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.
Failure to follow the above could result
in fire, burns, or other personal injury.
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-fitting 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 Stat-t food on higher heat settings, then set
surface unit control on LO 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.
17

Using the MEALTIMERTM 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.
To delay start and stop
automatically:
1. Position the oven rack(s) properly
and place the food in the oven.
want the oven to shut off.
4. Set the Oven Selector to TIMED
BAKE and set the Oven Tem-
perature Control Knob to the
baking/roasting temperature
you want.
The oven will now start and stop auto-
matically. The OVEN HEATING Indicator
Light will come on when the start time is
reached.
5. After baking/roasting is done or
to cancel the setting at any
time, turn both the Oven Selec-
tor and Oven Temperature
Control Knob to OFF.
18

To start baking/roasting now and stop automatically:
1. Position the oven rack(s) properly
and place the food in the oven.
3. Set the Oven Selector to TIMED
BAKE and set the Oven Tem-
perature Control Knob to the
baking/roasting temperature
you want.
to cancel the setting at any
time, turn both the Oven Selec-
tor and Oven Temperature
Control Knob to OFF.
To avoid sickness and food waste
when using the MEALTIMEFF 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.
Failure to follow the above could result in
1sickness.
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. 19

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
l If you leave a utensil on the right rear
surface unit, use pot holders when
moving it.
l Keep flammable materials away from
oven vent.
Failure to follow the above could result in
fire or burns.
The storage drawer
(Models RF365PXD and RF360BXD)
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 (if you have one). Use care when
handling the drawer.
Removing the storage drawer: Replacing the storage drawer:
wer
lide
rail
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.
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.
20