Whirlpool RF3600XX User manual

Self-Cleaning
Model
RF3600X.X

Contents
Page
BEFOREYOU USEYOUR RANGE 2
IMPORTANT SAFETY
INSTRUCTIONS ................ 3
PARTSAND FEATURES.......... 5
USING YOUR RANGE. .......... 6
Using the Surface Units. ...... 6
Home Canning Information. 8
Setting the Clock ............ 9
Using the Minute Timer. ...... 9
Baking or Roasting .......... 10
Setting the Oven Controls 10
How To Position Racks
andPans ............... 11
How To Use Aluminum Foil
for Baking ............... 12
Broiling ..................... 13
Setting the Oven Controls 13
Custom Broil .............. 13
Broiling Tips ............... 14
Adjusting the Oven
Temperature Control
Using the Automatic
MEALTIMER’” Clock..
The Oven Vent
CARING FORYOUR RANGE
Control Panel and Knobs
Surface Units and
Reflector Bowls
Lift-Up Cooktop
The Lower Panel
Using the Self-Cleaning
Cycle
Cleaning Chart
IFYOU NEEDSERVICE
OR ASSISTANCE. .
WHIRLPOOL RANGE
WARRANTY ,
Page
15
.
16
17
18
18
19
21
22
23
26
27
32
L
cl990 Whirlpool Corporation
Before you useyour range
You are responsible for:
l Reading and following all safety precautions in this Use and Care Guide.
l Installing and leveling the range on a floor strong enough to support its weight,
and where it is protected from the elements. (See the Installation Instructions.)
l Making sure the range is not used by anyone unable to operate it properly.
l Properly maintaining the range.
l Using the range only for jobs expected of a home range.
l Making sure the range is secured by a properly installed anti-tip bracket, with
a rear leveling leg positioned under bracket.
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:
l Read all instructions before using
the range. Never pick up a flaming pan.
Smother flamin pan on cooktop
l Install or locate the range only in 3\
by covering wit a well-fitted lid,
accordance with the provided cookie sheet or flat tray. Flaming
Installation Instructions. It is recom- grease outside of pan can be
mended that the ran8 e be in- extinguished with baking soda or,
stalled by a qualifie installer. The if available, a multipurpose dry
chemical or foam-type
extinguisher.
. Use only dry potholders. Moist or
damp potholders on hot surfaces
may result in burns from steam. Do
not let potholder touch hot heat-
ing elements. Do not use a towel or
bulky cloth for a potholder. They
could catch on fire.
l To reduce the risk of tipping of the . Select a pan with a flat bottom
appliance, the appliance must that is about the same size as the
be secured by a properly in- surface unit. If pan is smallerthan
stalled anti-tip bracket. To check if the surface unit, some of the heat-
the bracket is installed properly,
remove the lower panel ing element will be exposed and
see
\
page 22) and verify that he anti- may result in the igniting of
tip bracket is engaged. clothing or potholders. Correct
pan size also improves cooking
DDo not use the range for warmin 9 efficiency.
or heating the room. Persons cou d
l Never leave surface units unat-
be burned or injured, or a fire
could start. tended at high heat settings. A
boil-over could result and cause
BDo not leave children alone or smoking and greasy spill-overs
unattended in area where the that may ignite.
range is in use. They should never
l Make sure the reflector bowls are
be allowed to sit or stand on any
part of the range. They could be in place during cooking. Cooking
burned or injured. without reflector bowls may sub-
ject the wirin and components
b Do not wear loose or hanging gar- f
underneath t em to damage.
ments when using the range. They
l Do not line reflector bowls with
could ignite if they touch a hot sur- aluminum foil or other liners.
face unit or heating element and
you could be burned. Improper installation of these
liners may result in a risk of elec-
1Do not repair or replace any part tric shock or fire.
of the range unless specifically
recommended in this manual. All
l Check to be sure glass cooking
utensils are safe for use on the
other servicin
to a qualified 7 should be referred echnician. cooktop. Only certain types of
glass, glass-ceramic, ceramic,
1Do not store flammable materials earthenware or other glazed
in or near the range. They could utensils are suitable for cooktops
explode or burn. without breaking due to the
) Do not use water on grease fires. sudden change in temperature.
continued on next page
3

l Turn pan handles inward, but not
over other surface units. This will
help reduce the chance of burns,
igniting of flammable materials,
and spills due to bumping of the
pan.
l Do not soak removable heating
elements in water. The element will
be damaged and shock or fire
could result.
l Use care when opening oven
door. Let hot air or steam escape
before removing or replacing
food.
l Do not heat unopened containers.
They could explode. The hot
contents could cause burns and
container particles could cause
injury.
l Keep range vents unobstructed.
l Always position oven racks in
desired location while oven is
cool. If rack must be moved while
oven is hot, do not let potholder
contact hot heating element in
oven.
l Do not clean door seal. It is essen-
tial 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.
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, re-
move broiler pan, broiler grid,
oven racks and other utensils. Do
not use your oven to clean mis-
cellaneous parts.
l Do not store things children might
want above the range. Children
could be burned or Injured while
climbing on it.
l Do not touch surface units, areas
near units, heating elements 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 enough to cause
burns. During and after use, do not
touch, or let clothing or other flam-
mable materials contact surface
units, areas near units, heating ele-
ments or interior surfaces of oven
until 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, and
the oven door.
. FOR YOUR SAFETYl
DO NOT STOREOR USEGASOLINE
OR OTHERFLAMMABLE VAPORS
AND LIQUIDS IN THEVICINITY OF
THIS OR ANY OTHERAPPLIANCE.
THEFUMESCAN CREATEA FIRE
HAZARD OR EXPLOSION.
- SAVETHESEINSTRUCTIONS -
Thank you for buying a Whirlpool appliance. Please complete and
mail the Owner Registration Card provided with this product. Then
complete the form below. Have this information ready if you need service
or call with a question,
l Copy model and serial numbers
from plate (behind the oven door Model Number
on the oven frame) and purchase
date from sales slip.
Serial Number
l Keep this book and the sales slip
together in a handy place.
Purchase Date
Service Company Phone Number
4

Parts and features
Model RF3600XX
AUTOMATIC
MEALTIMER’” OVEN SURFACE
CLOCK/ STOP TEMPERATURE OVEN UNIT
MINUTE TIMER TIME CONTROL SELECTOR MARKER
I I I
LEFT FRONT LEFl REAR I
START “SURFACE “OVEN RIGHT FRONT
CONTROL CONTROL TIME HEATING” HEATING” CONTROL
KNOB KNOB INDICATOR INDICATOR KNOB
LIGHT LIGHT RIGHT REAR
CONTROL KNOB
CONTROL PANEL
\
, OVEN VENT
PLUG-IN
SURFACE UNIT PIECE CHROME
FLECTOR BOWL
MODEL AND SERIAL
NUMBER PLATE
SELF-CLEANING
ANTI-TIP BRACKET
REMOVABLE
LOWER PANEL

Using your range
Using the Surface Units
PUSHIN
AND TURN
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 on.
Burn and Fire Hazard
Be sure all control knobs are
turned to OFFand all indicator
lights are OFFwhen 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 settings, use the following as a guide. For best results,
start cooking at the high settings; then turn the control knob down to continue
cooking. Turn on the surface unit only after placing filled pan on Unit.
Use HI to start Use MED-HI Use MED Use MED-LO Use LO
to
foods cook- to hold a for gravy, to keep food keep food
ing; to bring rapid boil; to puddings cooking after warm until
liquids to a fry chicken and icing: to starting it ready to
boil. or pancakes. cook large on a higher serve. Set the
amounts of setting. heat higher
vegetables. or lower
within the LO
band to keep
food at the
temperature
you want.
Cookware
There is no one brand of 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.
1. Use only flat-bottomed utensils that make good contact with the surface units,
To check the flatness of a utensil:
l Turn it over and check the bottom of the pan by placing a ruler across it.
l Rotate the ruler in all directions. There should be no gaps between the pan
and the ruler.
6

2. The pan should have straight sides and a tight-fitting lid.
3. 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.
4. 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.
5. Handles should be made of a sturdy, heat-resistant material and be
securely attached to the pan.
Burn, Personal Injury and Product Damage Hazard
l If the pan is too small for the surtace unit, you could be burned by the
heat from the exposed section of the surface unit. Use correctly sized
cooking utensils to prevent injury.
l Not all glass, glass-ceramic, ceramic, earthenware and other glazed
utensils are safe for cooktop cooking. Some will crack or break with
sudden temperature changes, which could result in personal injury.
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 for long periods of time can result in damage to the
surface unit, cooktop, wiring and surrounding areas. To prevent
damage, use correct utensils, start cooking on HI and turn control down
to continue cooking.
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 specialty utensils with rounded, warped,
ridged or dented bottoms. These could cause severe overheating
which damages the utensil and/or surface unit.

Home Canning Information
To Protect Your Range:
1. Use flat-bottomed canners for best results. Do not use canners with dented or
ridged (porcelain enamel-ware] bottoms. They do not make good contact
with the surface unit and cause severe over-heating which damages
the cooktop.
2. For best results, 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.
3. Do not place canner on two surface units at the same time. Excessive heat
build-up will damage the cooktop.
4. Alternate surface units. This allows the surface units to cool down between
batches.
5. 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.
6. Keep reflector bowls clean for best heat reflection,
7. To prolong the life of the elements:
. Prepare small batches at a time.
l Do not use elements for canning all day
Optional Canning Kit (Part NO. 242905)
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 from your Whirlpool dealer or authorized WhirlpoolSM
service company.
a

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 right 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.
DO NOT PUSH IN THEKNOB when setting the Minute Timer.
1. Wlthout pushing It In, turn the
Minute Timer Knob until the timer
hand passes the setting you want.
2. Without pushing 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.
PUSHING IN AND TURNING THE MINUTE TIMER KNOB CHANGES THE CLOCK
SETTING.
9

Baking or Roasting
Setting the Oven Controls
1. Position the racks properly before
turning on the oven. To change
rack position, lift rack at front and
pull out. For information on posi-
tioning racks, see “How To Position
Racks and Pans” on page 11.
3. Set the Oven Temperature Control
to the baking temperature you
want. The OVEN HEATING Indicator
Light will come on. The oven is pre-
heated when the OVEN HEATING
Indicator Light first goes off.
NOTE: Do not preheat oven when
roasting or cooking items such
as casseroles.
2. Set the Oven Selector to BAKE.
4. Put food in the oven. During
baking, the elements will turn on
and off to keep the oven tempera-
ture at the setting. The OVEN HEAT-
ING Indicator Light will turn on and
off with the elements.
The top element helps heat
during baking, but does not
turn red.
5. When baking is done, turn both
the Oven Selector and Oven Tem-
perature Control to OFF.The OVEN
HEATING Indicator Light will go off.
10

How To Position Racks and Pans a.
The racks should be placed so the top of the food will be centered in the oven. I+$
Always leave at least 1%to 2 inches (4-5 cm] between the sides of the pan and ,
.&-
the oven walls and other pans. 3~,,
For proper cooking, follow these guidelines for specific foods:
l Angel and bundt cake pans, yeast breads, frozen pies, large roasts and
turkeys - place rack on lowest level
l Casseroles, muffins, most quick breads and meats - place rack on second
level from bottom
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.
Fire and Personal Injury Hazard
l Always position oven racks in desired location before turning oven on.
Be sure the racks are level.
l If racks must be moved while oven is hot, use potholders or oven mitts to
protect hands.
l Do not let potholders or oven mitts contact hot heating elements.
l Always use a dry potholder or oven mitt to change racks or handle
utensils in the oven. Do not use a damp potholder or oven mitt. Steam
burns could result.
Failure to follow the above precautions may result in fire or personal
injury.

The hot air must circulate around
the pans in the oven for even heat
to reach all parts of the oven.
For Best Air Circulation:
l Place the pans so that one is not
directly over the other,
l Allow M-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 deter-
mine 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.
NOTE: “Oven peeking” may cause
heat loss, longer cooking times and
unsatisfactory baking or roasting
results. Rely on your timer.
How to Use Aluminum Foil
for Baking:
Use aluminum foil to catch spill-overs
from pies or casseroles.
l Place the foil on the oven rack
below the rack with the food. The
foil should have the edges turned
up and be about 1inch (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 cook-
ing results.
Electrical Shock, Fire and
Product Damage Hazard
l Do not allow foil to touch the
heating elements because it
will damage them and could
result in shock or fire hazard.
l Do not line oven bottom with
foil or other liners. Poor baking
will result.
12

Broiling
Setting the Oven Controls
1. Position the rack properly before
turning on the oven. The oven rack
should be positioned so that the
surface of the food is at least 3
inches (7.4 cm) away from the
broil element.
2. Put the broiler pan and food on
the rack.
3. Close the door to the Broil Stop
position (open about 4 inches,
10.2 cm). The door will stay open
by itself.
NOTE: The door must be partly
open whenever the oven is set to
BROIL. Leaving the door open
allows the oven to maintain
proper temperatures.
4. Set the Oven Selector and Oven
Temperature Control 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 Tem-
perature Control to OFF.The OVEN
HEATING Indicator Light will go off.
Custom Broil
l If food is cooking too fast, turn the Oven Temperature Control counterclock-
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 between 150” and 325°F (65.5” and 162.7”C). The lower the tempera-
ture, the slower the cooking.
The Oven Selector must be on BROIL for all broiling temperatures.

Broiling lips
l Use the broiler pan and grid for broiling. They are designed to drain excess
liquid and fat away from the cooking surface to help prevent spatter, smoke
or fire.
l Refer to a broiling chart in a reliable cookbook for correct broiling times.
l After broiling, remove the broiler pan from the oven when you remove the
food. Drippings will bake on the pan if it is left in the heated oven.
Fire Hazard
l Place meat the correct distance from the element. Meat placed too
close to the element may 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
recommended. Poor drainage of grease may result in fire. If foil
is used, cut slits in foil to correspond with all openings in broiler grid.
Grease can then drain away and cool in pan.
14

Adjusting the Oven Temperature Control
Does your oven seem hotter or colder than your old oven? The temperature of
your old oven may have shifted gradually without your noticing the change.
Your new oven is properly adjusted to provide accurate temperatures. But when ., _
compared to your old oven, the new design may give you different results. z .‘.
If after using the oven for a period of time, you are not satisfied with the
temperature settings, they can be adjusted by following these stew
1. Pull the Oven Temperature Control 2. Loosen the locking screws inside
the control knob. Note the posi-
Knob straight off.
tion of the notches.
TOOTH NOTCHES
3. To lower the temperature, move
the tooth a notch closer to LO.
Each notch equals about 10°F
(5°C).
TOOTH NOTCHES
4. lo raise the temperature, move
the tooth a notch closer to HI. Each
notch equals about 10°F (5°C).
Tlghten the locking screws and
replace the control knob.

Using The Automatic MEALTIMER’” Clock
The automatic MEALTIMER’” Clock is designed to turn the oven on and off at
times you set, even when you are not around.
Automatic baking is ideal for foods which do not require a preheated oven,
such as meats and casseroles. Do not use the automatic cycle for cakes,
cookies, etc...undercooklng will result.
To delay start and stop automatlcally:
1. Position the oven rack(s) properly
and place the food in the oven.
3. Push in and turn the Start Time
Knob clockwise to the time you
want baking to start.
I\ \ \ 1
5. Set the Oven Selector to TIMED
BAKE.
16
2. Make sure the clock is set to the
right time of day.
4. Push in and turn the Stop Time
Knob clockwise to the time you
want the oven to shut off.
I I , I
6. Set the Oven Temperature Control
to the baking temperature you
want. The oven will now start and
stop automatically. The OVEN
HEATING Indicator Light will
come on.
7. Atter baklng Is done or to stop
the oven before preset time, turn
both the Oven Selector and the
Oven Temperature Control to OFF.

To start baking now and stop automatically:
To start baking now and stop automatically:
1. Position rack(s) properly and place food in the oven.
2. Make sure the clock is set to the right time of day.
3. 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 out.
4. Set the Oven Selector to TIMED BAKE.
5. Set the Oven Temperature Control to the baking temperature you want.
6. After baking is done or to stop the oven before the preset time, turn
both the Oven Selector and the Oven Temperature Control to OFF
To avold sickness and food waste when using the MEALTIMER’” control:
l Do not use foods that will spoil while waiting for cooking to start, such
as dlshes with milk or eggs, cream soups, and cooked meats or fish.
Any food that has to wait for cooking to start should be very cold or
frozen before it is put in the oven. MOST UNFROZENFOODS SHOULD
NEVERSTAND MORE THAN TWO HOURS BEFORECOOKING STARTS.
l Do not use foods containing baking powder or yeast when using
delay start. They will not rise properly.
l Do not allow food to remain in oven for more than two hours atter end
of cooklng cycle.
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.
I
Burn Hazard
If you leave a utensil on the right I
rear surface unlt, use potholders
when moving It. Pan handles can
become hot enough to burn.
Plastic utensils left over the vent
can melt.
The vent is needed for air circulation.
Do not block the vent. Poor baking
can result.

Caring for your range
Control Panel and Knobs
I
Burn and Electrical Shock Hazard
Make sure all controls are OFFand the range
is cool before cleaning. Failure to do so can
result in burns or electrical shock.
1. Turn control knobs to the OFF position.
2. Pull control knobs straight off
3. Use warm soapy water or spray glass cleaner, and a soft cloth, to wipe the
control panel. Rinse and wipe dry
4. Wash control knobs in warm soapy water. Rinse well and dry. Do not soak.
5. Replace control knobs by pushing them firmly into place.
NOTE: When cleaning, never use steel wool, abrasives, or commercial oven
cleaners which may damage the finish. After cleaning, make sure all control
knobs point to the OFF position.
18

Surface Units and Reflector Bowls
Removing
Burn and Electrical Shock Hazard
Make sure all surface units are OFFbefore
Failure to do so can result in burns or elec-
1. Turn off all surface units
3. Pull the surface unit straight away
from the receptacle.
2. Lift the edge of the unit, opposite
the receptacle, just enough to
clear the element hold down clip
and the reflector bowl.
4. Lifi out the reflector bowl. See
“Cleaning Chart” on page 26 for
cleaning instructions.
19

Replacing
Burn, Electrical Shock and Fire Hazard
l Make sure all surface units are OFFbefore replacing surface units and
reflector bowls. Failure to do so can result in burns or electrlcal shock.
l Do not line the reflector bowls with foil. Fire or electrical shock could
result.
1. Turn off all surface units. Line up openings in the reflector
bowl with the surface unit recep-
tacle and the element hold down
clip.
3. Hold the surface unit as level as
possible with the terminal just
started into the receptacle. Push
the surface unit terminal into the
receptacle.
4. When terminal is pushed into the
receptacle as far as it will go, push
down the edge of the surface unit
opposite the receptacle. The ele-
ment hold down clip will keep the
surface unit from moving around.
NOTE:Reflector bowls reflect heat back to the utensils on the surface units.
They also help catch spills. When they are kept clean, they reflect heat
better and look new longer.
If a reflector bowl gets discolored, some of the utensils may not be flat
enough, or some may be too large for the surface unit. In either case,
some of the heat that’s meant to go into or around a utensil goes down
and heats the reflector bowl. This extra heat can discolor it.
20