Whirlpool RF364BBD User manual

UseAndCare
Table of Contents
(complete) ................ 2
A Note to You .............. 3
Range Safety ............ 4-6
Getting to Know
Your Range ................. 7
Using Your Range ...... 8
Using the Self-
Cleaning Cycle .......... 23
Caring for Your
Range ......................... 27
Troubleshooting ....... 31
Requesting
Assistance
or Service .................. 33
Index ...........-.............. 35
Warranty .................... 36
1-800-253-I 301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
PART NO. 3189070 Rev. B
MODELS RF364BBD RF374PXD
‘O/q5

Table of Contents
A Note to You ............................................ 3
Range Safety ......................................... 4-6
Getting to Know Your Range ................... 7
Using Your Range .................................... 8
Using the surface units ......................... 8
Positioning racks and pans ................ 10
For best air circulation ........................ 11
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
Baking/roasting .................................. 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
Cleaning the cook-top ......................... 27
Cleaning other range parts.. ................ 29
The oven light .................................... 30
Troubleshooting ..................................... 31
Requesting Assistance or Service ....... .33
Index ....................................................... 35
Warranty ................................................. 36

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 informa-
tion 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
Dealer 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.
Assistance Center
number is toll-free 24 hours a day.
l-800-253- 130 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 explanation
of the use of the symbol.
This symbol alerts you to such
dangers as fire, electrical shock,
burns, and personal injury.
IMPORTANT SAFETY INSTRUCTIONS
To reduce the risk of fire, electrical shock,
injuiy to persons, or damage when using
the range, follow basic precautions,
including the following:
General allowed to sit or stand on any part
@Read all instructions before using of the range. They could be
the range. burned or injured.
@Install or locate the range only in .Do not operate the range if it is
accordance with the provided damaged or not working properly.
Installation Instructions.The range @Donot use the range for warming
must be installed by a qualified or heating the room. Persons
installer. The range must be could be burned or injured, or a
properly connected to electrical fire could start.
supply and grounded. @Use the range only for its intended
use as described in this manual.
@@
aWARNING: To reduce the risk
f@
of tipping the appliance, the @Donot touch surface units, areas
appliance must be secured by a near units, heating elements, or
properly installed anti-tip bracket. interior surfaces of oven. Surface
To check if the bracket is installed units and heating elements could
properly, see “The anti-tip be hot even though they are dark
bracket” on page 22. in color. Areas near surface units
l CAUTION: Do not store things and interior surfaces of an oven
children might want above the become hot enough to cause
range. Children could be burned burns During and after use, do
or injured while climbing on it. not touch, or let clothing or other
ADO not leave children alone or un- flammable materials contact
attended in area where the range surface units, areas near units,
is in use. They should never be heating elements, or interior
surfaces of oven until they have

had sufficient time to cool. Other
surfaces of the range, such as
the oven vent opening, the
surface near the vent opening,
the cooktop, and the oven door
and window, could also become
hot enough to cause burns.
!B
‘1
*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.
@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
@Donot cook on a broken cooktop.
If cooktop should break, cleaning
solutions and spillovers could
penetrate the broken cooktop and
create a risk of electrical shock.
Contact a qualified technician
immediately.
@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 heat-
ing element will be exposed and
could result in the igniting of cloth-
ing or pot holders. Correct pan
size also improves cooking
efficiency.
Gheck 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 un-
attended 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 @Small amounts of formaldehyde
@Always position oven rack(s) in and carbon monoxide are given
desired location while oven is off in the Self-Cleaning cycle from
cool. If a rack must be removed fiberglass insulation and food de-
while oven is hot, do not let pot composition. Significant exposure
holder contact hot heating ele- to these substances could cause
ment in oven. cancer or reproductive harm. Expo-
muse care when opening oven sure can be minimized by venting
door. Let hot air or steam escape with a hood or open window and
before removing or replacing wiping out excess food spills prior
food. to self-cleaning.
Grease
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
@Donot 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.
Care and cleaning
l Clean cooktop with care. Some
cleaners could produce noxious
fumes if applied to a hot surface.
If a wet paper towel is used to
wipe spills on a hot cooking area,
be careful to avoid steam burns.
*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.
@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.
ADO 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.
- 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.
e
Control panel -
Model and
serial number
Control panel
ceramic
Broil element
element
(P. 16)
bracket, see p.
22)
(P. 21) NOTE:
Window available on
Model RF374PXD only.
cooktop
(PP. 9,27)
Automatic
Manual
Surface Left rear Electronic
unit marker control oven
(P. ‘3) knob control
Right
rear
control
knob
oven light Right
switch front
(Model
control
RF374PXD) knob
Left front
control
knob
(PP.892%
Hot surface
indicator light
(P. 8)
Surface unit
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
anywhere 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
turned on.
Hot surface indicator light
The Hot Surface Indicator Light on the
control panel will glow when a
surface unit becomes too hot
to touch. The Indicator Light
will continue to glow as long as
the surface unit is too hot to
touch, even after it is turned off.
Fire Hazard
Turn all controls off when done
cooking.
Failure to do so can result in death,
fire, or burns.
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.
IE~ING RECOMMENDED USE
5
2-4
LO
l For gravy, pudding, and
icing.
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.

Using the ceramic glass
cooktop
Cooking on the ceramic glass cooktop is
almost the same as cooking on coil surface
units. There are, however, a few differences:
l The surface unit will glow red when it is
turned on. You will see the element cycling
on (glowing red) and off - even on HI
setting -to maintain the proper tempera-
ture setting you have selected.
l Sliding metal pans on ceramic glass
cooktop surface could leave marks. Wiping
off the cooktop before and after each use
will help keep the surface free from stains
and provide the most even heating. See
pages 27 and 28 for care and cleaning
suggestions.
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 uneven heating and poor cooking
results.
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-fitting 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.
l With your hand, feel the bottom of your
pans while they are cool for nicks and
scratches. Nicks and scratches on pan
bottoms will scratch the ceramic glass
cooktop.
l Make sure bottoms of pans are clean and
dry before using on cooktop.
l Avoid spillovers on cooktop. Use pans
with tall sides.
l Do not cook food directly on cooktop.
NOTE: Do not leave an empty utensil, or
one which has boiled dry, on a hot surface
unit. The utensil could overheat and
damage the utensil or surface unit.
9

Home canning information
Pan
Surface unit
l Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit.
l 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.
l Refer to your canner manual for specific
instructions.
Positioning racks and pans
General guidelines
l Always position oven rack(s) in desired
location before turning oven on.
l To move rack(s), lift rack(s) at front and
pull out.
l 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.
l For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
l When baking on two racks, arrange
racks on the bottom and third level from
the bottom.
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,
muff ins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 19.
10

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/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 (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.
Using aluminum foil for baking
Use aluminum foil to catch splllovers
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. 11

The electronic oven control
Electronic display
Oven Temperature Clock Minute Hour Minute Start/ Otf/
Selector pads pad timer pads pads enter cancel
pads (p.13) set and pad pad
off pads (P.15) (P.15)
(pp.1 3-14)
Display/clock
l When you first plug in the range,
everything on the display will light up for
one to two 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 electricity 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.
. 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 one 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 the clock.
CLOCK
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
five seconds. A single tone will
sound and “Lot” will appear on
the temperature display.
To unlock the control panel:
d hold the Start/Enter pad for
five seconds. A single tone will
sound and “Lot” will disappear
from the temperature display.

Setting the clock
1. Press Clock pad.
PRESS
cl
CLOCK
YOU SEE
2. Set time.
PRESS YOU SEE
Press the “up” (A) or “down” (V)
pad(s) until the correct time shows on
the display. [-$=I m
(example for 5:30)
3. Start clock.
PRESS YOU SEE
BORAX
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.
(example for 10 minutes)
continued on next page
13

(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.
PRESS YOU SEE
(time of day)
To cancel the Minute Timer:
Press Timer Off pad.
PRESS YOU SEE
(time of day)
14

Startina a function
- ---~ -~~ v ~~
After programming a function, you must
press the StarVEnter pad to start
the function.
Canceling a function
The Off/Cancel pad will cancel any function
except for the Clock and Timer Set
functions. When you press the Off/
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.
3. Set temperature (optional).
PRESS YOU SEE
Do this step if you want io 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.
(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:
l For 320°F and less, the preheating
time is six minutes.
l For 325”F-375”F, the preheating time
is eight 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 set-
ting 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 five
seconds if the door is latched (Lock
Lever set at the clean position) when
you try to bake/roast.
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
temperature at the setting.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
PRESS YOU SEE
(example for set temperature
of 350°F)
YOU SEE
7. After cooking, turn off oven.
16

Adjusting the oven temperature control
Although your new oven is properly adjusted NOTE: DO NOT measure oven temperature
to provide accurate temperatures, it may with a thermometer. Opening the oven door
cook faster or slower than your old oven. will lower the oven temperature and give
If, after using the oven for a period of time, you an inaccurate reading. Also, the ther-
you are not satisfied with the baking/roasting mometer temperature reading will change
results, you can change the offset tempera- as your oven cycles.
ture by following these steps:
1. Press and hold Bake pad for
five seconds.
PRESS YOU SEE
The display will show the current offset
temperature, for example “O”, if you have
not previously adjusted the temperature.
(factory setting of “0”)
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.
3. Enter the adjustment.
PRESS YOU SEE
(example when making oven
10°F cooler)
PRESS YOU SEE
(time of day)
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
desired cooking results. You can determine
cooking results by the amount of browning,
moistness, and rising times for baked foods.
ADJUST BY
THIS NUMBER
TO MAKE OF DEGREES
FOOD... (FAHRENHEIT)
1 A little more done +lO I
pisi&?q
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.
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.
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.
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.
PRESS YOU SEE
.
II :-.
1
.
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 ant
thin steaks, 1/2”thick OI
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
.
Ii :-.
(example shows Broil at 325°F)
YOU SEE
(example shows Broil at 400°F)
19

Broiling tips
l Use the broiler pan and grid for broiling. l To ensure adequate grease drainage, do
They are designed to drain excess liquid not use cookie sheets or similar pans for
and grease away from the cooking surface broiling.
to help prevent spatter, smoke, or fire. l After broiling, remove the broiler pan
l Do not cover the broiler grid with foil. from the oven when you remove the food.
l Place food about 3” or more from the broil Drippings will bake on the pad if you leave
element. it in the heated oven.
Energy saving tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product:
l Use pans with flat bottoms, straight sides,
and tight-fitting lids.
l Match the pan to the surface unit size.
l Cook with a minimum of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended
and for the shortest time possible.
l 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 the
oven is warm. Best time to bake is right
after a meal has been cooked in the 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.
20