Whirlpool RF365PXY User manual

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UseAndCare
A Note To You 2
Parts And Features 6
Using Your Range 7
Using The Setf-
Cleaning Cycle 20
Caring For
Your Range 23
Warranty 32
1-800-253-l 301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
MODELS RF370PXY
RF365PXY
w93
RF360BXY

A Note To You
Thank you for buying a WhirlpooP appliance.
You have purchased a quality, worMclass home appliance. Years of engineering experience
have gone into its manufacturing. To ensure that you will enjoy many years of trouble-free
operation, we have developed this Use and Care Guide. lt 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 appliance. This
will help us not-e you about any new information on your appliance.
Your safety is importalnt to us.
This guide contains safety symtols 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.
Our Consumer Assistalnce 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 29. 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
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:
General
oRead all instructions before
using the range.
l Install or locate the range only
in accordance with the pro-
vided Installation Instructions.
@Usethe range only for its-in-
t;;M;fluse as described In this
.
ADOnot touch surface units,
areas near units, heating ele-
ments 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
*WARNING: To reduce the risk
of ti ping of the appliance, the
app iance must be secured by
P
a proper1 installed anti-tip
I!
bracket. o check if the bracket
is installed properly, see “The
anti-tip bracket” on page 19.
QZAUTION: Do not store things
children mi ht want above the
range. Chil%ren could be
burned or injured while climb-
ing on it.
l 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.
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 ‘bpart of the range. They
e burned or injured.
interior surfaces of an oven
become hot enou h to cause
burns. During an2 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
9
they have had sufficient time
to cool. Other surfaces of the
range, such as the oven vent
opening, the surface near the
vent o
oven oor and window, could
8 ening, the cooktop, the
also become hot enough to
cause burns.
.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.
~. .
continued on next page 3

4Jse only d potholders. Moist
or damp po holders on hot sur-
r
faces may result in bums from
steam. Do not let potholder
touch hot heating elements. Do
not use a towel or bulFircloth
foOnr~~!otholder.It coul catch
.Keep range vents unobstructed.
@Donot heat unopened contain-
ers. They could explode. The hot
contents could cause burns and
container particles could cause
Injury.
*Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When using the cooktop
.Make sure the reflector bowls
are in place during cooking.
Cookin % without reflector bowls
may su ject the wiring and
components underneath them to
damage.
@Donot line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma
): result in a risk of
electric s ock 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 may result in the
i
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
l Check to be sure lass cook-
ing utensils are sa e for use on
9
the range. Only certain types
of glass, glass-ceramic, ce-
ramic, earthenware or other
glazed utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
eNever leave surface units
unattended at high heat set-
tings. A boilover could result
and cause smoking and
gre;.y sprllovers that may
.
l Tum pan 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 usina the oven
l 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.
4Jse care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
4

Grease
l Grease is flammable. Do not
allow grease to colleci around
cooktop or in vents. V\c’ipespill-
overs immediately.
Do not use water on grease
iires. Never pick up a flaming
Ian. Smother flamin
range by coverin ! pan on
7l
WI h a well-
fitted lid, cookie s eet or flat
:ray. Flaming grease outside of
Dancan be extin uished with
Daking soda or, i?available, a
nultipurpose dry chemical or
foam-type extinguisher.
:are and cleaning
l Small amounts of formaldehyde
and carbon monoxide are iven
off in the Self-Cleaning cyc e
9
from fiberglass insulation and
food decomposition. Si
9
nificant
exposure to these subs antes
can cause cancer or rleproduc-
tive harm. Exposure can be
minimized by venting $witha
hood or open window and
wipin out excess food spills
pnor 0 self-cleaning.?
@Donot use oven cleaners. No
commercial oven cleaner or
oven liner
any kind s
I!rotective coating of
ould be used in or
around any part of the oven.
*Before self-cleaning the oven.,
remove broiler
8 an, broiler
oven racks an 9rid,
other utensl s.
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
*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,
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 -

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 -
iv
Plug-in surface
unit with chrome
reflector bowl
Model RF365
Oven vent
Broil
page 19)
Control panel
Left Left Manual
front rear MEALTIMER’= oven Oven
control Surface
control unit
knob knob clock/Minute Stop light
Timer temperature Oven
time switch control knob selector marker
6 tor light light knob knob

Using Your Range
In This Section
Page Page
Using the surface units ...,.................. 7 Broiling ...........m..........................w.......
13
Positioning racks and pans ...............9 Broiling tips ....m..................................15
For best air circulation .....................10 Energy saving tips ...............a............15
Using aluminum foil for baking .......10 Using the MEALTIMER’“clock .........16
Setting the clock ..............I................ 11 The oven vent ...................................16
Using the Minute Timer ....................11 The storage drawer ..........................18
Baking/roasting ...............m................12 The anti-tip bracket .............m............
19
tt$juJ;ng the oven tempelrature Optional door panel pat ..................19
..............................................m
12
To obtain the best cooking results possible, you must operate your range properly. This
section gives you important infotmation for efficient and safe use of your range.
Using the surface units
Push in control knobs before Wrning
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
shows which surface unit is turned on by
that knob.
Surface heating indicator light
The SURFACE HEATING Indica:tor Light on
the control panel will glow when a surface
unit is turned on.
Burn and Fire H~KI
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 alxiden-
tally left ON.

Until you get used to the settings, use
the following as a guide. For b’est results,
start cooking at the high setting; then turn
the control knob down to continLle cooking.
SElTiNG 1 RECOMMENDED USE
Hi l To start foods cooking.
l To bring liquids to a boil.
Medium-high l To hoM a rapid boil.
l To fry chicken or pan-
cakes.
Medium l For gravy, puclding and
[opposite OFF) icing.
l To cook large amounts of
vegetables.
Medium-low
l To keep food cooking
after starting ii on a
higher setting.
LO I
l To keep food warm until
readv to sews!.
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 ancVor 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-fitting lid.
l Choose medium to heavy g;ruge (thick-
ness) pans that are fairly lightrveight.
l Handles should be made of sturdy, heat-
resistant material and be securely attached
to the pan.
a
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 resufts.
Product Damage Hazard
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, wiring and
surrounding areas. To prevent dam-
age, use correct utensils, start cooking
on HI and turn control down to con-
tinue cooking.
l 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.

Home canning informaation
To protect your range:
l Use flat-bottomed canners/pans for best
results.
l Use the largest surface unit for best
results. 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. Largle 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 cooktcp.
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 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.
Optional canning kit
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 cook-top for canning,
we recommend the installation of a Canning
Kit. Order the kii (Part No. 242905) from
your Whirlpool dealer or authorized
WhirlpoolSM service company.
Positioning racks and pans
For baking/roasting with one wrack,place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 14.
FOOD
Frozen pies, large
roasts, turkeys
Angel and bundt
cakes, most quick
breads, yeast breads,
casseroles, meats
Cookies, biscuits,
muffins, cakes, non-
frozen pies
I ilki-
Lowest level or
2nd level from
bottom
--I
2nd level from
bottom
2nd or 3rd level
from bottom
L
Personal injury Hazard
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 resutt in personal injury.
When baking on two racks, arrange racks
on bottom and third level from bottom.
9

For best air circulation
The 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/z 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 t13determine
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 splliovers
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. Paor baking
will result.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precautic’n could
result in electrical shock or fin: hazard
and damage to the elements.