Whirlpool RF364PSB User manual

-. wh
@
c
01”
l+owToMorHoku~-
UseAndCare
A Note to You 2
Important Safety
Instructions 3
Parts and
Features 6
Using Your Range 7
Using the Self-
Cleaning Cycle 21
Carin for
Your angeR 25
If You Need
Assistance
or Service 30
Warranty 36
1-800-253-1301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
MODEL RF364PSB
‘1M

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 will enjoy years of
trouble-free operation, we developed this Use and Care Guide. It is full of valuable information
on how to operate and maintain your appliance properly and safely. Please read it carefully.
Also, please complete and mail the Ownership Registration Card provided with your appli-
ance. This will help us notify you about any new information on your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these
symbols and follow any instructions given. Here is a brief explanation of the use of each
symbol.
This symbol will help alert you to such
dangers as personal injury, burns, fire,
and electrical shock.
This symbol will help you avoid actions
which could cause product damage
(scratches, dents, etc.) and damage to
your personal property.
Our Consumer Assistance Center number, 1-800-253-1301,
is toll-free, 24 hours a day.
If you ever have a question concerning your appliance’s operation, or if you need service, first
see “If You Need Assistance or Service” on page 30. If you need further help, feel free to call
our Consumer Assistance Center. When calling, you will need to know your appliance’s
complete model number and serial number. You can find this information on the model and
serial number plate (see diagram on page 6). For your convenience, we have included a
handy place below for you to record these numbers, the purchase date from the sales slip and
your dealer’s name and telephone number. Keep this book and the sales slip together in a
safe place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone

Important Safety Instructions
To reduce the risk of fire, electrical shock, injury to
persons, or damage when using the range, follow
basic precautions, including the following:
General
l Read all instructions before
using the range.
4nstall or locate the range only
in accordance with the pro-
vided Installation Instructions.
The range must be installed by
a qualified installer. The range
must be roperly connected to
electrica Psupply and grounded.
@WARNING: To reduce the risk
of tiP
ping of the appliance, the
app iance must be secured by
a proper1 installed anti-tip
bracket. o check if the bracket
f
is installed properly, see “The
anti-tip bracket” on page 20.
*CAUTION: Do not store things
children mi ht want above the
range. Chil 3ren could be
burned or injured while climb-
ing on it.
l Do not leave children alone or
unattended in area where the
range is in use. They should
never be allowed to sit or stand
on an
could k part of the range. They e burned or injured.
.Do not operate the range if it
is damaged or not working
properly.
*Do not use the range for
warming or heatin the room.
Persons could be urned or
%
injured, or a fire could start.
*Use the range only for itsin-
te;e;zluse as described In this
.
a
tttllrtt
@Donot touch surface units,
areas near units, heating ele-
ments, or interior surfaces of
oven. Surface units and heating
elements could be hot even
though they are dark in color.
Areas near surface units and
interior surfaces of an oven
become hot enou h to cause
burns. During anB after use, do
not touch, or let clothing or
other flammable materials
contact surface units, areas
near units, heatin elements, or
interior surfaces 0 oven until
7
they have had sufficient time to
cool. Other surfaces of the
range, such as the oven vent
opening, the surface near the
vent o ening, the cooktop, the
oven oor, and window, coulds
also become hot enough to
cause burns.
@Donot wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
continued on next page
3

@Useonly d potholders. Moist
or damp po holders on hot
r
surfaces could result in burns
from steam. Do not let pot-
holder touch hot heating
elements. Do not use a towel
or bulk cloth for a potholder.
It coul II7catch on fire.
*Keep range vents unobstructed.
@Donot heat unopened contain-
ers. They could explode. The
hot contents could cause burns
and container particles could
cause injury.
@Donot store flammable materi-
als on or near the range. The
fumes could create an explo-
sion 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 imme-
diately.
@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 heatin element
will be exposed an could result!
~~~~l~~~~.n~~~r~~t~~~~~e
also improves cooking
efficiency.
@Check to be sure lass cook-
ing utensils are sa e for use
3
on the range. Only certain
types of glass, glass-ceramic,
ceramic, earthenware, or
other lazed utensils are
suitab B e for cooktops without
breaking due to the sudden
change In temperature.
*Never leave surface units
unattended at high heat set-
tings. A boilover could result
and cause smokin
gm;iy sprllovers tz and
at could
.
@Turnpan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s, and
9
spills due to bumping of the
pan.
When using the oven
@Always position oven rack(s)
in desired location while oven
is cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
@Usecare 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.
*Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin
range by coverin pan on
fitted lid, cookie s eet, or flat
%WIh a well-
9
tray. Flaming grease outside of
&
an can be extin
aking soda or, i? uished with available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
*Clean cooktop with care. Some
cleaners could reduce noxious
fumes if applie crto a hot sur-
face. If a wet pa er towel is
used to wipe s I Is on a hot7
cookin 9 area, I!e careful to
avoid s earn burns.
@Small amounts of formaldehyde
and carbon monoxide are iven
off in the Self-Cleaning cyc e
9
from fiberglass insulation and
food decomposition. Si
exposure to these subs9nificant antes
could cause cancer or repro-
ductive harm. Exposure can be
minimized by venting with a
hood or open window and wip-
ing out excess food spills prior
to self-cleaning.
ADOnot use oven cleaners. No
commercial oven cleaner or
oven liner
any kind sR
rotective coating of
ould be used in or
around any part of the oven.
*Before self-cleaning the oven.,
remove broiler pan, broiler gnd,
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.
@Donot clean door heat seal. It
is essential for a ood seal.
Care should be ta
R en not to
rub, damage, 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 specifi-
cally 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 -
5

Parts and Features
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features.
Control panel d
Oven vent
CleanTopTY
ceramic
COOktOP
Model and
Automatic
ove~J$t;
Broil element
Bake element
kit, see page 20)
Removable storage drawer
Control panel
Left front kiEt;zr
control
knob knob
Electronic
oven
control
Right
rear Manual Riff;
oven
;;;pl light control
switch knob
Surfa& unit marker Hot surface Surface unit
indicator light indicator light
6

Using Your Range
I
In This Section
Page
Using the surface units ..................... 7
Positioning racks and pans ..............9
For best air circulation .................... IO
Using aluminum foil for baking ...... IO
The electronic oven control ............ I I
Setting the clock .............................. I2
Using the Minute Timer ................... I2
Using the Off/Cancel pad ................ I3
Baking/roasting ................................ 14
Page
A,lju;$ng the oven temperature
............................................... I5
Broiling ............................................. I6
Broiling tips ...................................... I7
Energy saving tips ........................... I8
The oven vent ................................... I9
The storage drawer .......................... I9
The anti-tip bracket .......................... 20
Optional door panel pat .................. 20
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 shows
which surface unit is turned on by that knob.
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 con-
tinue to glow as long as the surface unit is too
hot to touch, even after it is turned off.
Fire Hazard
Be sure all control knobs are turned to
OFF and all indicator lights are OFF
when you are not cooking.
Someone could be burned or a fire could
start if a surface unit is accidentally left
ON.
7

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.
1 SETTING 1 RECOMMENDEDUSE 1
I
HI I
*To start foods cooking.
.To bring liquids to a boil. I
I
Medium-high *To hold a rapid boil.
I .To fry chickenor pancakes. I
I
Medium I l For gravy, pudding, and
(opposite OFF) king. I
setting.
.To keep food warm until
readv to serve.
Using the ceramic glass
cooktop
Cooking on the ceramic glass cook-top 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 HIGH
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 26 and 27 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 at-
tached 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.
Product Damage Hazard
Do not leave an empty utensil, or one
which has boiled dry, on a hot surface
unit.
The utensil could overheat and could
damage the utensil or surface unit.
8

Home canning information
l Use the largest surface unit for best
results.
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
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: Burn Hazard
FOOD RACK POSITION 1
Frozen pies, large
roasts, turkeys, angel
food cakes
Lowest level or
2nd level from
bottom
Bunti cakes, most
quick breads, yeast
breads, casseroles,
meats
2nd level from
bottom
l 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 potholders or oven mitts to
protect hands.
Failure to follow the above precautions
could result in burns.
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom
When baking on two racks, arrange racks
on bottom and third level from bottom.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 17.
9

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 Ii/2 to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (2.5 cm).
l Use only one cookie sheet in the oven at
one time.
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 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.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in electrical shock or fire hazard
and damage to the elements.
10

The electronic oven control
Electronic
display
Oven 1 Temperature Clock Minute Hour Minute Startl 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, every-
thing on the display will light up for
l-2 seconds, then a time of day and “PF’
will appear on the temperature display. If,
after you set the clock (page 12) “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
the clock.
-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 push 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 active or 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
seconds. A single tone will sound and “Lot”
will appear on the temperature display.
To unlock the control panel:
Push and hold the Start/Enter pad for 5
seconds. A single tone will sound and “Lot”
will disappear from the temperature display.
11

Setting the clock
I. Push the Clock pad. TIME will light up
on the display.
cl
CLOCK
2. Use the Hour and Minute pads to set the
time of day. Push the “up” (A) or “down”
(V) pad(s) until the correct time shows
on the display.
3. Push the Start/Enter or Clock pad.
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 l-second tones
when the set time is up.
1. Push the Timer Set pad. TIMER will
come on and the display will show “:OO”.
2. Use the Hour and Minute pads to set the
desired time. Push the “up” (A) or
“down” (V) pad(s) until the correct time
shows on the display.
n
TIMER
SET
A A
nn
HR MIN
v v
12

3. Push the Start/Enter pad. The Minute
Timer will begin counting down immedi-
ately after the timer is started.
When time is up, “End” will show on the
large display and you will hear four
2-second tones. You will also hear four
1-second tones every minute until you
push one of the two Timer pads.
NOTE: To display the time of day while
the Minute Timer is counting down, push
the Clock pad.
To cancel the Minute Timer:
l Push the Timer Off pad. The time of day
will show on the display.
Using the Off/Cancel pad
The Off/Cancel pad will cancel any function
except for the Clock and Timer Set func-
tions. When you push the Off/Cancel pad,
the display will show the time of day or, if
Minute Timer is also being used, the time
remaining.
13

Baking/roasting
1. Position the rack(s) properly before
turning on the oven. To change rack
position, lift rack at front and pull out.
For further information, see “Positioning
racks and pans” on page 9.
2. Push the Bake pad. “350°F’ will light up
on the small display to show the preset
temperature and BAKE will light up.
3. To cook at a different temperature, use
the Temp pad(s). Push A to raise the
temperature or V to lower the temperature
in 5°F increments. Use these pads until
the desired temperature shows on the
small display.
4. Push the Start/Enter pad. “PC, HEAT,
BAKE, and ON will light up. A preheat
time will count down on the display. The
oven control automatically sets preheat
times depending on the oven tempera-
ture you select:
l For 320°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.
5. The oven is preheated when you hear
a one-second tone and “PrE” on the
display changes to the set temperature.
NOTES:
l You can change the temperature
setting any time after pushing the
Start/Enter pad. However, you must
push 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 when you try to
ba kc/roast .
(example for set temperature
of 350°F)
14

6.
7.
Put food in the oven. 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.
When baking/roasting is done, push
the Off/Cancel pad. The time of day will
show on the display and all other displays
will go off.
0
D
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 temperature calibration by following
these steps:
1. Push the Bake pad and hold for
5 seconds. The display will show the
current temperature offset, for example
“0” if you have not previously adjusted
the temperature.
2. To adjust the temperature, use the Temp
pad(s). Push A to raise the temperature or
V to lower the temperature in 10°F incre-
ments. 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. After making the desired adjustment,
push the Start/Enter pad to enter the
new offset temperature.
H
:’
B
.
15

Broiling
NOTE: Preheating is not necessary when
broiling.
1. Position the rack before turning the oven
on. See “Broiling rack position chart” on
page 17.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door will
stay open by itself.
4. Push the Broil pad. The small display will
show “500°F’ and BROIL will light up.
5. Push the Start/Enter pad. HEAT, BROIL,
ON, and “500°F’ will show on the display.
NOTE: You can change the temperature
setting any time after pushing the Start/
Enter pad. However, you must push the
Start/Enter pad again.
6. When broiling is done, push the Off/
Cancel pad. The time of day will show on
the display and all other displays will go off.
To custom broil at a lower
temperature:
l If food is cooking too fast, push the Broil
pad and push the V Temp pad until ‘325°F
shows on the small display.
l If you want food to broil slower using the
Custom Broil feature, push the Broil pad
and push the V Temp pad so a temperature
between 170°F and 500°F (77°C and 260°C)
shows on the small display. These tempera-
ture settings allow the broil heating element
to cycle and to slow cooking. The lower the
temperature, the slower the cooking. BROIL,
, s ON, and HEAT will light up on the display.

l Fish and chicken are some foods that may
cook better if you use lower broiling tempera-
tures.
NOTE: Leave the door partly open when-
ever using the oven to broil. This allows the
oven to maintain proper temperatures.
Broiling rack position chart
RACK POSITION
FROM BOlTOM
4
3
2
1
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks, l/2” thick or cb
less 0
Quickly searing food, 0
rare and medium 0
steaks, medium patties,
ham slices, fish steaks,
frankfurters
Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
Not used for broiling I
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 meat the correct distance from
the element. Meat placed too close to
the element could spatter, smoke,
burn, or catch fire during broiling.
*To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. Poor drainage of grease
could result in fire. 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.
17

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.
18

The oven vent
Hot air and moisture escape from the oven
through a vent on the backguard below the
control panel. The vent is needed for air
circulation. Do not block the vent. Poor
baking/roasting can result.
Oven vent
The storage drawer
You can remove the storage drawer to
make it easier to clean under the range and
to check for installation of the anti-tip floor
bracket (ii you have one). Use care when
handling the drawer.
Removing the storage drawer:
1. Empty drawer of any pots and pans
before removing drawer. Pull drawer
straight out to the first stop. Lift front and
pull out to the second stop.
2. Lift back slightly and slide drawer all the
way out.
Replacing the storage drawer:
1. Fit ends of drawer slide rails into the
drawer guides on both sides of opening.
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.
Drawer’slide rail w
19

The anti-tip bracket
The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.
Personal Injury Hazard
*To reduce risk of range tipping over, secure range with a properly
installed anti-tip bracket supplied with range or an optional wall-
mounted anti-tip bracket kit.
l If range is moved for cleaning or service, check that anti-tip bracket
is engaged before using range.
Failure to follow the above precautions could result in personal injury.
To verify the anti-tip bracket is
engaged (if you have a floor
brat ket):
l Remove the storage drawer. (See page 19.)
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.
Rear
leveling
leg
l See Installation Instructions for further details.
To verify the anti-tip bracket is
engaged (if you have a wall
bracket):
l Look to see if the anti-tip bracket is attached
with screws to the wall behind the control
panel.
Cable
(attached
to rear of
control
l Make sure the cable on the back of the range
is secured by the two hooks on the bracket.
l Cable must be unhooked from wall bracket to
move range for cleaning or service. Recon-
nect cable before using range.
l See Installation Instructions for further details.
Wall bracket
panel)
Optional door panel pat
If you would like to change the color of your
oven door glass to white or almond, you can
order one of these kits from your Whirlpool
Dealer. The kits include easy installation
instructions.
l White (Kit No. 814069)
l Almond (Kit No. 814070)
20