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.

Setting the clock
Push in and turn the Minute Timer Knob to
set the clock.
1. Push in Minute Timer Knob and turn
clockwise until clock shows the correct
time of day.
2. Let the Minute Timer Knob pop out.
Turn clockwise until Minute Timer hand
points to OFF. The clock setting will
change if you push in the knob when
turning.
Using the Minute Timer
The Minute Timer does not start or stop the
oven. lt works like a kitchen timer. Set it in
minutes up to an hour. You will hear a
buzzer when the set time is up.
NOTE: Do not push in the knolb when
setting the Minute Timer, or when stopping
the buzzer. Pushing in and turning the
Minute Timer Knob changes the clock
setting.
1. Without pushing it in, turn tlje Minute
Timer Knob counterciockwis8e until the
timer hand passes the setting you want.
2. Without pushing it in, turn the knob
back to the setting you want. When the
time is up, a buzzer will sound. To stop
the buzzer, turn the Minute Timer hand to
OFF.
11

Baking/roasting1
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. Set the Oven Selector to BAKIE.
3. Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want. The OVEN HEATING Indicator
Light will come on. The oven is preheated
when the OVEN HEATING Miter Light
first goes off.
NOTE: Do not preheat oven when
roasting or cooking items SUCIIas
casseroles.
4. Put food in the oven. During baking/
roasting, the elements will furl? on and off
to maintain the temperature setting. The
OVEN HEATING Indicator Light will turn
on and off with the elements.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
5. When baking/roasting is done, turn
both the Oven Selector and tuneOven
Temperature Control Knob to OFF. The
OVEN HEATING Indicator Light will go
Off.
Adjusting the oven temperature control
Oven temperature controls will gradually
shift after years of use. So, even though
your new oven is propery 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 temperature
settings, you can change them tly following
these steps:
12

1. Make sure the Oven Temperature
Control Knob is turned to the off position.
Pull knob straight off and flip ii over.
2. Loosen the locking screws inside the
control knob. Note the position of the
notches.
3. To lower the temperature, hold knob
handle firmly and move the tooth a notch
counterclockwise. Each notch equals
about 5°F (2.5%).
4. To raise the temperature, haid la~ob
handle firmly and move the tooth a notch
clockwise. Each notch equals about 5°F
(2.5%).
5. Tighten the locking screws and replace
the control knob.
Locking Tooth
screws \ Notches
/
Broiling
1. Position the rack properly before turning
on the oven. Position rack so that the
surface of the food is at least 3 inches
(7.4 cm) away from the broil element. See
“Broiling rack position chart” on page 14.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Slop position
(open about 4 inches (10.2 cm]). The
door will stay open by itself.
4. Set the Oven Selector and Oven Tern-
perature Control Knob to BROIL. The
OVEN HEATING Indicator Light will
come on.
NOTE: Do not preheat oven when
broiling.
5. When broiling is done, turrl both the
Oven Selector and Oven Ternperature
Control Knob to OFF. The OVEN HEAT-
ING Indicator Light will go ofl.
13

Custom broil
l if food is cooking too fast, turn the Oven
Temperature Control Knob counterciock-
wise until the OVEN HEATING Indicator
Light goes off.
l if you want the food to broil rriower from
the start, set the Oven Y’smpelPature
Control Knob between 170°F and 325°F
(77°C and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
l Fish and chicken are some foods that
may cook better if you use lowctr broiling
temperatures.
The Oven Selector must be on BROIL for
ail broiling temperatures.
NOTE: Leave the oven door parlly open
whenever using the oven to broil. This
allows the oven to maintain proper tempera-
tures.
Broiling rack position chart
1RACK POSITION
FROM BOTTOM
4
TYPE OF FlDOD/
DONENES!;
Hamburger patties and
thin steaks, l%’ thick or
less
Quickly seal-ing food,
rare and medium
steaks, medium patties
ham slices, fish steaks,
frankfurters
Well-done steaks and
patties, lamb chops,
split chicken,, pork
steaks and chops,
whole fish
14

Broiling tips
. Use the broiler pan and grid fclr broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l Refer to a broiling chart in a reliable
cookbook for correct broiling times.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if 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
grit. Grease can then drain away and
cool in pan.
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 efficientfy. Here are some tips
to help you save energy when using your
cooking product:
l Use pans with flat bottoms, straight sides
and tight-ftiing 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 onfy when recommended
and for the shortest time possible.
l Start food on higher heat settings, then set
surface unit control on low or oif 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.
15

Using the MEALTIMER” clock
The MEALTIMER clock is designed to turn
the oven on and off at times you set, even
when you are not around.
Delayed timed baking/roasting is ideal for
foods which do not require a preheated
oven, such as meats and casseroles. Do
not use the delayed time cycle for cakes,
cookies, etc. - undercooking will result.
Before using the MEALTIMER clock,
make sure the clock is set to the correct
time of day. (See “Setting the cloclc on
page 11.)
To delay start and stop
automatically:
1. Position the oven rack(s) properly and
place the food in the oven.
2. Push in and turn the Start Time Knob
clockwise to the time you want baking/
roasting to start.
3. Push in and turn the Stop Time Knob
clockwise to the time you want the oven
to shut off.
4. Set the Oven Selector to TIME BAKE.
5. Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want. The oven will now start and stop
automaticalfy. The OVEN HEATING
Indicator Light will come on when the
start time is reached.
6. After baking/roasting is done or to
cancel the setting at any time, turn
both the Oven Selector and Oven Tern
perature Control Knob to OFF.
To start baking/roasting now
and stop automatically:
1. Position the oven rack(s) properly and
place the food in the oven.
16

2. Push in and turn the Stop Time Knob
clockwise to the time you want the oven
to shut off. Make sure the Start Time
Knob is not pushed in.
3. Set the Oven Selector to TIME BAKE.
4. Set the Oven Temperature C~ontrol Knob
to the baking/roasting temperature you
want.
5. After baking/roasting is done or to
cancel the setting at any time, turn
both the Oven Selector and the Oven
Temperature Control Knob to OFF.
To avoid sickness and food waste
when using the MEALTIMEIP
control:
l Do not let most UNFROZEN food
stand for more than two hours before
cooking starts.
l Do not allow food to remain in oven
for more than two hours after the end
of cooking cycle.
J
NOTE: Do not use foods that will spoil while
waiting for cooking to start. Such foods are:
dishes with milk or eggs, cream soups, and
cooked meats or fish. Also, food:; containing
baking powder or yeast will not rise properly
when cooked using delay start.
17

The oven vent
Hot air and moisture escape from the oven
through a vent under the right rear surface
unit. You can cook on the unit or keep food
warm on it while the oven is on. The vent is
needed for air circulation. Do not block the
vent. Poor bakingroasting can result.
NOTE: Plastic utensils left over the vent can
melt.
Burn and Fire Hazard
l If you leave a utensil on the right rear
surface unit, use potholders ,when
moving it. Pan handles could become
hot enough to bum.
l Keep flammable materials away from
oven vent. Failure to do so oould
result in burns or a fire.
The storage dralwer
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 (if you have one). Use c:arewhen
handling the drawer.
Removing the storage drawer:
1. Empty drawer 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 clrawer front
again to clear second stop and slide
drawer closed.
18
Drawer slide rail lv

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
l 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 device
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 81floor
bracket):
l Remove the storage drawer. (See page 18.)
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.
l SW 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.
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.
Rear
leveling
leg
Wall bracket
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.
Models RF370PXY and RF365PXY:
l White (Kit No. 814069)
l Almond (Kit No. 814070)
Model RF360BXY:
l White (Kii No. 814071)
l Almond (Kit No. 814072) 19

Using The Self-Cleaning
Cycle
In This Section
Page Page
How the cycle works ........................20 Setting the controls ..........................21
Before you start ................................
20 Special tips ........................................
22
The Self-Cleaning cycle saves you from the toil and mess that often come with hand-cleaning
the oven interior. Like with the other functions of your range, you operate the Self-Cleaning
cycle with the easy-to-use controls. Please review the instructions in this section to keep your
oven spotless.
How the cycle works
The Self-Cleaning cycle uses very high heat
to burn away soil and grease. During the
cycle, the oven gets much hotter than it does
for normal baking or broiling. Thiis high heat
breaks up the soil or grease and burns it
away.
You can adjust the cycle time to the
amount of soil in your oven. You can set the
cycle time anywhere between 2 ,and 4 hours.
(See “Setting the controls” on pa.ge 21.)
The graph at the right is representative of
a normal, 3-hour Self-Cleaning cycle. Note
that the heating stops when the :3-hour
setting is up, but it takes longer for the oven
to cool enough to unlock.
Before you start
Before you start the Self-Cleaning cycle,
make sure you:
l HandGlean the areas shown. They do
not get hot enough during the cleaning
cycle for soil to burn away. Use hot water
and detergent or a soapy steel-wool pad
for cleaning.
NOTE: DO NOT clean, move or bend the
seal. Poor cleaning, baking and1roasting
may result.
DONOT
hand-clean seal
Hand-clean
door around
20