Whirlpool RF3620XV User manual

RANGE
Self-Cleaning
Models
RF363PXW (Shown)
RF3620XV

Contents
Page Page
3EFOREYOU USEYOUR RANGE. 2
Adjusting the Oven
MPORTANT SAFETY
Temperature Control ...... 15
INSTRUCTIONS. ............... 3
Using the Automatic
PARTSAND FEATURES.
......... 5
MEALTIMER’” Clock ........ 16
JSING YOUR RANGE,
17
.......... 6
TheOvenVent.. .............
Using the Surface Units. ...... 6 The Storage Drawer ......... 18
Home Canning Information 8 Optional Door Panel Pat .... 19
..
Setting the Clock
9 CARING FORYOUR RANGE ....
19
............
Using the Minute Timer, ...... 9 Control Panel and Knobs .... 19
Baking or Roasting .......... 10 Surface Units and Reflector
Setting the Oven Controls .. 10 Bowls ..................... 20
How To Position Racks Lift-Up Cooktop ............. 22
andPans ............... 11 Using the Self-Cleaning
How To Use Aluminum Foil Cycle .................... 23
forBaking ............... 12 Cleaning Chart ............. 26
Broiling ..................... 13 The Oven Light .............. 27
Setting the Oven Controls 13 IFYOU NEEDSERVICE
Custom Broil
.............. 13 OR ASSISTANCE. .............. 28
Broiling Tips
............... 14 WHIRLPOOL RANGE
WARRANTY ................... 32
01990 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.
. 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.
Remove the Consumer Buy Guide label. It will be easier to remove before the
range is used. To remove any remaining glue:
l Rub briskly with thumb to make a ball, then remove.
or
l Soak area with liquid hand dishwashing detergent before removing glue
as described above.
Do not use sharp instruments, rubbing alcohol, flammable fluids orabrasive
cleaners. These can damage the finish. See “Important Safety Instructions”
on page 3.
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 1by 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 ran e be in- extinguished with baking soda or,
stalled by a qualifie 8 installer. The if available, a multipurpose dry
range must be properly con- chemical or foam-type
netted to electrical supply and extinguisher.
gr;;unded.
l Use only dry potholders. Moist or
r@[ ;*I
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 riskof tipping of the
appliance, the appliance must
l Select a pan with a flat bottom
that is about the same size as the
be secured by a properly in-
stalled anti-tip bracket. To check if surface unit. If pan is smaller than
the surface unit, some of the heat-
the bracket is installed properly,
remove the storage drawer (see ing element will be exposed and
page18
tip brat 1,
and verity that the anti- may result in the igniting of
et is engaged. clothing or potholders. Correct
pan size also improves cooking
l Do not use the range for warming efficiency.
or heating the room. Persons could
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
l Do 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 wiring and components
l Do not wear loose or hanging gar- underneath them 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. Im-
face unit or heating element and
you could be burned. proper installation of these liners
may result in a risk of electric
l Do not repair or replace any part 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 echnician.9 should be referred cooktop. Only certain types of
glass, glass-ceramic, ceramic,
l Do not store flammable materials
in or near the range. They could
explode or burn.
. Do not use water on grease fires,
earthenware or other glazed
utensils are suitable for cooktops
without breaking due to the
sudden change in temperature.
continued on next page

1Turn 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.
) Do not soak removable heating
elements in water. The element will
be damaged and shock or fire
could result.
) Use care when opening oven
door. Let hot air or steam escape
before removing or replacing
food.
1Do not heat unopened containers.
They could explode. The hot
contents could cause burns and
container particles could cause
injury
) Keep range vents unobstructed.
) 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.
) 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.
b 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, the
oven door and window.
. FOR YOUR SAFETY.
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
Models RF363PXW
and RF3620XV
SURFAC: UNIT \ INDICATOR LIGHT RIGHT FRONT
INDICATOR LIGHT LEFT REAR /
LOCKED \ CONTROL KNOB
CoNTRoL KNoB INDICATOR LIGHT OVEN ON
INDICATOR LIGHT
CONTROL PANEL \ -
8” OR 6”
PLUG-IN
SURFACE UNIT
ONE PIECE CHROME
REFLECTOR BOWL
/
MODEL AND SERIAL
NUMBER PLATE
- GUIDE
REMOVABLE
STORAGE DRAWER
[black front on _
OVEN LIGHT OVEN TEMPERATURE
RF363PXVT only) \’
(RF363PXV
with wlndow)
(RI -
Without window

Using your range
Using the Surface Units
Control knobs must be pushed in
before turning them to a setting. They
can be set anywhere between HI
and OFF.
Surface Unit
Indicator lights
One of the surface unit indicator
lights on the control panel will glow
when a surface unit is on.
Surface Unit Markers
The solid dot in the surface unit
marker shows which surface unit
is turned on by that knob.
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
left 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
If the pan is too small for the surface 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.
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:
l 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.

Setting the Clock
Push in and turn the Minute Timer Knob to set the Clock.
1. Push in Minute Timer Knob and 2. let the Minute Timer Knob pop
turn clockwise until clock shows
out. Turn clockwise until Minute
the right time of day. Timer hand points to OFF
The
clock setting will change if you
push in the knob when turning.
Using the Minute Tier
The Minute Timer does not star-l 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
2. Without pushing in, turn the knob
Minute Timer Knob until the timer back to the setting you want.
hand passes 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 THEMINUTE TIMER KNOB CHANGES THECLOCK
SETTING.
9

Baking or Roasting
Setting the Oven Controls
1. Position the rack(s) properly
before turning on the oven. To
change rack position, lift rack at
front and pull out. For information
on positioning 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,
I ,
2. Set the Oven Selector on BAKE.
The Oven ON Indicator Light will
come on.
4. Put food in the oven. During bak-
ing, the elements will turn on and
off to keep the oven temperature
at the setting. The Oven HEATING
Indicator Light will turn on and off
with the elements.
The top element helps heat
during baking, but does not
turn red.
10
5. When baking is done, turn both
the Oven Selector and Oven
Temperature Control to OFF The
Oven HEATING and ON Indicator
Lights will go OFF

How To Position Racks and Pans
The rack(s) should be placed so the top of the food will be centered in the
oven. Always leave at least IM to 2 inches (4-5 cm) between the sides of the
pan and the oven walls and other pans.
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 IYz-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
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.
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 self-cleaning oven
bottoms with foil or other liners.
Poor baking will result.
Damage to the oven finish will
occur if left in oven during self-
cleaning cycle.
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.
Custom Broil
4. Set the Oven Selector and Oven
Temperature Control to BROIL. The
Oven ON and HEATING Indicator
Lights will come on.
NOTE: Do not preheat oven when
broiling.
5. When broiling is done, turn both
the Oven Selector and Oven
Temperature Control to OFF The
Oven ON and HEATING Indicator
Lights will go off.
l If food is cooking too fast, turn the Oven Temperature Control counter-
clockwise until the Oven Indicator Light goes off.
l If you want the food to broil slower from the start, set the Oven Temperature
Control between150” and 325°F (65.5” and162.7”C). The lower the tempera-
ture, the slower the cooking.
The Oven Selector must be on BROIL for all broiling temperatures.
13

Broiling Tips
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 whe
compared to your old oven, the new design may give you different results.
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 steps:
LOCKING SCREWS
1. Pull the Oven Temperature Control 2. Loosen the locking screws inside
Knob straight off. the control knob.
Note the posi-
tion of the notches.
NOiCHES TOdTH
3. To lower the temperature, move
the tooth a notch closer to LO.
Each notch equals about 10‘F
(5°C).
TO6TH NOiCHES
4. To 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.... undercooking will result.
To delay start and stop automatically:
1. Position the oven rack(s) properly
and place the food in the oven.
2. Make sure the clock is set to the
right time of day.
I
3. Push in and turn the Start Time
Knob clockwise to the time you
want baking to start.
4. Push in and turn the Stop Time
Knob clockwise to the time you
want the oven to shut off.
1 I
5. Set the Oven Selector on TIMED
BAKE. The Oven ON Indicator Light
will come on.
16
6. Set the Oven Temperature Control
on the baking temperature
you want. The oven will now start
and stop automatically. The
Oven HEATING Indicator Light will
come on.
7. After baking 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:
1. Position rack(s) properly and place the 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 on TIMED BAKE.
5. Set the Oven Temperature Control on 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 avoid 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 dishes 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.
9 Do not allow food to remain in oven for more than two hours after
end of cooking 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.
Burn Hazard
If you leave a utensil on the right
rear surface unit, 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.

The Storage Drawer
The storage drawer is for storing pots and pans. The drawer can be removed
to make it easier to clean under the range, and to check for installation of the
anti-tip bracket.
Use care when handling the drawer.
Removing the storage drawer
1. Empty drawer of any pots and 2. Lift back slightly and slide drawer
pans before removing drawer. Pull
drawer straight out to the first stop.
Lift front and pull out to the second
stop.
Replacing the storage drawer
1. Fit ends of drawer slide rails into
the drawer guides on both sides
of opening.
18
all the way out.
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.
To verity the anti-tip bracket
is engaged:
l Remove the storage drawer.
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.
. See Installation Instructions for
further details.

Optional Door Panel Pat (Model RF’363PXVT only)
If you would like to change the color of your oven door glass to white or
almond, you can order one of these kits: White (Kit No. 814069) or Almond
(Kit No. 814070) from your Whirlpool Dealer. The kits include easy installation
instructions.
Caring for your range
Control Panel and Knobs
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.

Surface Units and Reflector Bowls
Removing
I
Burn and Electrical Shock Hazard
Make sure all surface units are OFFbefore
removing surface units and reflector bowls.
Failure to do so can result in burns or elec-
trical shock.
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. Lift out the reflector bowl. See
“Cleaning Chart” on page 26 for
cleaning instructions.
20