Whirlpool RF362BBD User manual

UseAndCare
C
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-l 301
Call u8 with questions or comments.
SELF-CLEANING ELECTRIC RANGE
MODELS RF375PXD RF370PXD
PART NO. 3186076 Rev. A
t\\ y< RF362BBD

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
The electronic oven control ................. 12
Setting the clock ................................. 13
Using the electronic Minute Timer ....... 13
Starting a function ............................... 15
Canceling a function ........................... 15
BakingIroasting ................................... 15
Adjusting the oven temperature
control ................................................ 17
Broiling ............................................... 18
Broiling tips ......................................... 20
Energy saving tips .............................. 20
The oven vent .................................... 21
The storage drawer ............................ 21
The anti-tip bracket ............................ 22
Optional door panel pat ..................... 22
Using the Self-Cleaning Cycle ............... 23
Before you start ................................. 23
Before setting the controls.. ................. 24
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 cell 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
Deeler Name
page 7 for location of plate).
Please also record the purchase date of
your appliance and your dealer’s name,
address, and telephone number.
Dealer Address
Dealer Phone
Keep this book and the sales slip together in a safe place for future reference.
I
Our Consumer Assistance Center
number is toll-free 24 hours a day.
I-800-253-1 301 1
3

Range Safety
Your safety is important to us.
This guide contains safety statements under
warning symbols. Please pay special
attention to these symbols and follow any
instructions given. Here is a brief explana-
tion of the use of the symbol.
This symbol alerts you to such dangers
as fire, electrical shock, burns, and
personal injury.
IMPORTANT SAFH-Y 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 *Do not operate the range if it is
*Read all instructions before using damaged or not working properly.
the range. @Donot use the range for warming
4nstall or locate the range only in or heating the room. Persons
accordance with the provided could be burned or injured, or a
Installation Instructions. The range fire could start.
must be installed by a qualified .Use the range only for its intended
installer. The range must be use as described in this manual.
properly connected to electrical
supply and grounded.
@@ *Do not touch surface units, areas
near units, heating elements, or
@WARNING: To reduce the risk interior surfaces of oven. Surface
of tipping the appliance, the
appliance must be secured by a units and heating elements may be
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 become
properly, see “The antitip bracket” hot enough to cause bums. During
on page 22. and after use, do not touch or let
@CAUTION: Do not store things clothing or other flammable mate-
children might want above the rials contact surface units, areas
range. Children could be burned near units, heating elements, or
or injured while climbing on it. interior surfaces of oven until they
*Do not leave children alone or have had sufficient time to cool.
unattended in area where the Other surfaces of the range, such
range is in use. They should as the oven vent opening, the sur-
never be allowed to sit or stand face near the vent opening, the
on any part of the range. They cooktop, and the oven door and
could be burned or injured. window, could also become hot
enough to cause burns.

aDo 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.
@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 elements. Do not use a
towel or bulky cloth for a pot
holder. It could catch on fire.
@Keep range vents unobstructed.
*Do not heat unopened contain-
ers. They could explode. The hot
contents could cause burns
and container particles could
cause injury.
@Use only utensils approved for
oven use. Follow utensil manu-
facturer’s instructions, especially
when using glass or plastic
utensils.
@Do not store flammable materials
on or near the range. The fumes
could create an explosion and/or
fire hazard.
When using the cooktop
@Make sure the reflector bowls are
in place during cooking. Cooking
without reflector bowls could sub-
ject the wiring and components
underneath them to damage.
*Do not line reflector bowls with
aluminum foil or other liners. Im-
proper installation of these liners
could result in a risk of electrical
shock or fire.
@Select a pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of
the heating element will be
exposed and could result in the
igniting of clothing or pot holders.
Correct pan size also improves
cooking efficiency.
@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.
@Never leave surface units unat-
tended at high heat settings. A
boilover could result and cause
smoking and greasy spillovers
that could ignite.
*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.
continued on next page
5

When using the oven could cause cancer or reproductive
-
@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.
harm. Exposure can be mini-
mized by venting with a hood or
open window and wiping out
excess food spills prior to self-
cleaning.
@Use care when opening oven
door. Let hot air or steam escape
before removing or replacing
food.
Grease
@Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
ADO 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
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
@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
extinguisher.
*Do not soak removable heating
elements in water. The element
will be damaged and shock or fire
could result.
*Do not clean door heat seal. It is
essential for a good seal. Care
should be taken not to rub, dam-
age, or move the seal. Clean only
parts recommended in this Use
and Care Guide.
@Do not repair or replace any part
of the range unless specifically
recommended in this manual. All
other servicing should be referred
to a qualified technician.
*Disconnect the electrical supply
before servicing the range.
Care and cleaning
@Small amounts of formaldehyde
and carbon monoxide are given
off in the Self-Cleaning cycle
from fiberglass insulation and
food decomposition. Significant
exposure to these substances
- 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.
I\
Control panel 7 Oven vent
(P. 21)
Plug-in surface
unit with
reflector bowl I
(PP. 8,27,28)
Model and aerial /I
Anti-tip floor Ii
bracket (for Y
information on
alternate wall-
\ I
i
mounted anti-tip
bracket. see
P. 22)
Removable
storage drawer
(P. 21)
y*
Automatic oven
4
I
light switch
(Pm31 I
Broil element
(P. 19)
Bake element
(P. 16)
NOTE: Window not available on all models
Control panel
Manual
oven light
(P. 8) indicator light (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
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.
SElTlNG RECOMMENDED USE
HI
l To start foods cooking.
l To bring liquids to a boil.
6-s
l To hokf a rapid boil.
l To fry chicken or pancakes.
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 sewe.
Fire Hazard
Be sure all control knobs are turned to
OFF and all indicator lights are OFF
when you are not cooking.
A fire could start or someone could be
burned if a surface unit is accidentally
left ON.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efficiency, use only flat-bottomed
cookware that makes good contact with
the surface units. Cookware with rounded,
warped, ribbed (such as some porcelain
enamelware), or dented bottoms could
cause severe overheating, which damages
the cookware and/or surface unit.
You can, however, use the newer
cookware available with slightly indented
bottoms or very small expansion channels.
This cookware is specially designed to
provide the good contact needed for best
cooking results.
Also, woks, canners, and teakettles with
flat bottoms suitable for use on your
cooktop are now available in most stores
that sell housewares.
l The pan should have straight sides and a
tight-fiiing lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.

l The pan material (metal or glass) affects
how fast heat transfers from the surface
unit through the pan material and how
evenly heat spreads over the pan bottom.
Choose pans that provide the best cooking
results.
l Handles should be made of sturdy, heat-
resistant material and be securely attached
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, wir-
ing, 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.
The utensil coukl overheat and 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
resutts. 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 property 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 wlth hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
l Keep reflector bowls clean for best heat
reflection.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all
day.
l Refer to your canner manual for specific
instructions.
Optional canning kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periis of time can shorten
the life of regular surface units and cause
damage to the cooktop.
If you plan to use the cook-top 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:
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 19.
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
oven for even heat to reach all parts of the
oven. This results in better baking.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1l/i 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 (3 cm).
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.
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 alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
l Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in fire or electrical shock hazard
and damage to the elements.
11

The electronic oven control
Electronic
display
II
w
Oven Temperature Clock Minute Hour Minute Start/ Off/
selector pads pad timer pads pads enter cancel
pads set
and
pad pad
off pads
Display/clock
l When you first plug in the range,
everything on the display will light up for
1-2 seconds, then a time of day and “PF
will appear on the temperature display. If,
after you set the clock (page 13) “PF
again appears on the display, your electric-
ity was off for a while. Reset the clock.
l When you are not using the oven, the
control is an accurate clock.
l When you are using the oven or Minute
Timer, the display will show times,
temperature settings, and what command
pads have been pressed.
l When showing the time of day, the
display will show the hour and minutes.
l When you are using the Minute Timer,
the display will show minutes and seconds
in the following sequence:
- For settings from 1-59 minutes, the
display will count down each second.
- For settings 1 hour or over, the display
will count down each minute.
Command pads
The command pads tell the oven what to do
and in what order. A few examples:
-Clock tells the oven you are going to set
f 1 the clock.
CLOCK
I I
\ I
12
-Off/Cancel tells the oven to turn off.
Each command pad (except Off/Cancel and
Start/Enter) has its own Indicator Light. The
Indicator Light comes on when you press
the command pad.
Using the control lock
The control lock prevents unwanted use of
the oven by disabling the control panel
command pads.
NOTES:
l Control lock is only available when oven
is not in use or control has not been set.
l Set control lock when cleaning the control
panel to prevent oven from accidentally
turning on.
To lock or deactivate the control panel:
Push and hold the Start/Enter pad for 5 sec-
onds. A single tone will sound and
“Loo” will appear on the temperature
display.
To unlock the control panel:
nd hold the Start/Enter pad for 5 sec-
onds. A single tone will sound and
“Lo? will disappear from the
temperature display.

Setting the clock
1. Press Clock pad.
2. Set time.
PRESS YOU SEE
(example for 530)
3. Start clock.
PRESS YOU SEE
Using the electronic Minute Timer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. It can be
set in hours and minutes up to 12 hours,
59 minutes. The Minute Timer will display
minutes and seconds for settings under one
hour. You will hear four 2-second tones
when the set time is up.
1. Press Timer Set pad.
PRESS YOU SEE
2. Set time.
Press the “up” (A) or “down” (V) pad(s)
until the correct time shows on the
display.
PRESS
13

3. Start Minute Timer.
The Minute Timer will begin counting
down immediately after the timer is
started.
PRESS YOU SEE
(display counts down)
When the time is up:
You will hear four 2-second tones, then
four 1-second reminder tones every
minute until you press one of the two
Timer pads.
YOU SEE
NOTE: To display the time of day while
the Minute Timer is counting down, press
the Clock pad.
4. Turn off Minute Timer.
To cancel the Minute Timer:
PRESS YOU SEE
Press Timer Off pad.
(time of day)
14

Starting a function
After programming a function, you must
press the Start/Enter pad to start the
function.
Canceling a function
The Off/Cancel pad will cancel any function
ill
except for the Clock and Timer Set
functions. When you press the Cffl
Cancel pad, the display will show the
time of day or, if Minute Timer is also
being used, the time remaining.
Baking/roasting
1. Position racks.
For more information, see “Positioning
racks and pans” on page 10.
2. Choose baking/roasting setting.
PRESS YOU SEE
3. Set temperature (optional).
Do this step if you want to set a tempera-
ture other than 350°F. Press A to raise
the temperature or V to lower the temp-
erature in 5°F amounts. Use these pads
until the desired temperature shows on
the small display.
PRESS YOU SEE
(example for Bake at 375’F)
4. When roasting or cooking
casseroles, put food in oven.
You do not have to preheat the oven
when roasting or cooking casseroles.
continued on next page
15

5. Press the Start/Enter pad.
A preheating time will count down on the
display. The oven control automatically
sets preheating times depending on the
oven temperature you select:
* For 32O’F and less, the preheating
time is 6 minutes.
l For 325’F-375”F, the preheating time
is 8 minutes.
l For above 38O”F, the preheating time
is 10 minutes.
The oven is preheated when you hear a
1-second tone and “PrE” on the display
changes to the set temperature.
NOTES:
l You can change the temperature
setting any time after pressing the
Start/Enter pad. However, you must
press the Start/Enter pad again.
l The display will show “door” and a
tone will sound once every 5 seconds
if the door is latched (Lock Lever set
at the clean position) when you try to
bake/roast.
YOU SEE
(example for set temperature
of 350%)
6. When baking, put food in oven
after oven is preheated.
During baking/roasting, the elements will
turn on and off to keep the oven tem-
perature at the setting.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
7. After cooking, turn off oven.
16

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 offset tempera-
ture by following these steps:
NOTE: DO NOT measure oven temperature
with a thermometer. Opening the oven door
will lower the oven temperature and give
you an inaccurate reading. Also, the ther-
mometer temperature reading will change
as your oven cycles.
1. Press and hold Bake pad for
5 seconds.
PRESS YOU SEE
The display will show the current offset
temperature, for example “O”, if you have
not previously adjusted the temperature.
2. Set new offset temperature.
Press A to raise the temperature or V to
lower the temperature in 10°F amounts.
You can set the temperature change to
as low as -30°F or as high as +3O”F. A
minus (-) sign will appear before the
number when decreasing the tempera-
ture setting to show the oven will be
cooler by the displayed amount. There
is no sign in front of the number when
increasing the temperature setting.
YOU SEE
(example when making oven
10°F cooler)
3. Enter the adjustment.
How to determine the amount of adjustment needed
The chart at the right tells you how much to
adjust the offset temperature to get the ADJUST BY
desired cooking results. You can determine THIS NUMBER
cooking results by the amount of browning, TO MAKE OF DEGREES
moistness, and rising times for baked foods. FOOD... (FAHRENHEIT)
A little more done +lO
Moderatelv more done
+20
j Much more done
+30 I
A little less done
Moderatelv less done -10
-20
1 Much less done
-30 I
17

Broiling
NOTES:
l Preheating is not necessary when broiling.
l Leave the door partly open whenever
using the oven to broil. This allows the
oven to maintain proper temperatures.
1. Position rack.
See “Broiling rack position chart” on
page 19.
2. Put food on broiler pan and
place in center of oven rack.
3. Position door. P
Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door
will stay open by itself.
4. Press Custom Broil pad.
PRESS YOU SEE
5. Start oven.
PRESS YOU SEE
NOTE: You can change the temperature
setting any time after pressing the Start/
Enter pad. To change the setting, see
“To custom broil at a lower temperature”
on page 19. After changing the setting,
you must press the Start/Enter pad
again.
6. When broiling is done, turn off
PRESS YOU SEE
oven.
18
(time of day)

To custom broil at a lower
temperature:
l If food Is cooking too fast, press the
Custom Broil pad and press the V Temp
pad until “325°F’ shows on the small
display. Press the Start/Enter pad.
l If you want food to broil slower from the
start, press the Custom Broil pad and
press the V Temp pad so a temperature
between 170°F and 500°F (77°C and
260°C) shows on the small display. Press
the Start/Enter pad.
Lower temperature settings allow the broil
heating element to cycle and to slow cook-
ing. The lower the temperature, the 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 BOTTOM DONENESS
4 Hamburger patties
and thin steaks, l/i”
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
PRESS
PRESS
II
.
:-,
YOU SEE
(example shows Broil at 325OF)
YOU SEE
(example shows Broil at 400°F)
19

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 food about 3” or more from the
broil element.
@Toensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recommen-
ded. 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 effiiiently. 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 Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l Use the more efficient surface units
instead of the oven when possible.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies, or cookies when oven
is warm. Best time to bake is right after a
meal has been cooked in oven.
l Preheat the oven no longer than necessary.
l Plan your meals for the most efficient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l Do not preheat when broiling, roasting, or
cooking items such as casseroles.
l Keep reflector bowls clean for best heat
reflection.
20