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