Whirlpool RF366BXD 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 .............22
Caring for Your
Range ............................ 26
Troubleshooting ..........30
Requesting
Assistance
or Service ..................... 32
Index ............................. 35
Warranty .......................36
1-800-253-I 301
Call us with questlons or comments.
SELF-CLEANING ELECTRIC RANGE
PART NO. 3189071 Rev. C
MODELS RF366BXD RF366PXD
IO/95

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
Setting the clock ................................ 12
Using the Minute Timer ...................... 12
Baking/roasting .................................. 13
Adjusting the oven temperature
control ............................................... 14
Broiling .............................................. 15
Broiling tips ........................................ 17
Energy saving tips ............................. 17
Using the MEALTIMERTM clock .......... 18
The oven vent .................................... 20
The storage drawer ............................ 20
The anti-tip bracket ............................ 21
Optional door panel pat ..................... 21
Using the Self-Cleaning Cycle ............... 22
Before you start ................................. 22
Setting the controls ............................ 23
Special tips ........................................ 25
How the cycle works .......................... 25
Caring for Your Range ........................... 26
Cleaning the cooktop ......................... 26
Cleaning other range parts.. ................ 28
The oven light .................................... 28
Troubleshooting ..................................... 30
Requesting Assistance or Service ....... .32
Index ....................................................... 35
Warranty ................................................. 36
2

A Note to You
Thank you for buying a WHIRLPOOL@ appliance.
Because your life is getting busier and more complicated, WHIRLPOOL ranges are easy to
use, save time, and help you manage your home better. To ensure that you enjoy years of
trouble-free operation, we developed this Use and Care Guide. It is full of valuable
information about how to operate and maintain your appliance properly and safely. Please
read it carefully.
Also, please complete and mail in the Ownership Registration Card provided with your
appliance. The card helps us notify you about any new information on your appliance.
Please record your model’s information.
Whenever you 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.
I
Our Consumer Assistance Center
number is toll-free 24 hours a day.
1-800-253-1301 1
3

Range Safety
Your safety is important to us.
This guide contains safety statements under
warning symbols. Please pay special
attention to these symbols and follow any
instructions given. Here is a brief explana-
tion of the use of the symbol.
This symbol alerts you to such
dangers as fire, electrical shock,
burns, and personal injury.
IMPORTANT SAFETY INSTRUCTIONS
General
To reduce the risk of fire, electrical shock,
injury to persons, or damage when using
the range, follow basic precautions,
includina the followina:
@Read all instructions before using
the range.
l Install or locate the range only in
accordance with the provided
Installation Instructions.The
range must be installed by a
qualified installer. The range must
be properly connected to electri-
cal supply and grounded.
*WARNING: To reduce the risk
of tipping the appliance, the
appliance must be secured by
a properly installed anti-tip
bracket. To check if the bracket
is installed properly, see “The
anti-tip bracket” on page 21.
@CAUTION: Do not store things
children might want above the
range. Children could be burned
or injured while climbing on it.
@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
any part of the range. They could
be burned or injured.
@Do not operate the range if it is
damaged or not working properly.
@Do not use the range for warming
or heating the room. Persons
could be burned or injured, or a
fire could start.
@Use the range only for its intended
use as described in this manual.
a
llldll
*Do not touch surface units, areas
near units, heating elements, 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 enough to cause
burns. During and after use, do not
touch, or let clothing or other flam-
mable materials contact surface
units, areas near units, heating
elements, or interior surfaces
4

of oven until they have had suffi-
cient 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.
~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.
muse 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
ADO not 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
heating element will be exposed
and could result in the igniting of
clothing or pot holders. Correct
pan size also improves cooking
efficiency.
*Check to be sure glass cooking
utensils are safe for use on the
range. Only certain types of glass,
glass-ceramic, ceramic, earthen-
ware, or other glazed utensils are
suitable for cooktops without
breaking due to the sudden
change in temperature.
@Never leave surface units 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 formaldehvde
l Always position oven rack(s) in
desired location while oven is
cool. If a rack must be removed
while oven is hot, do not let pot
holder contact hot heating ele-
ment in oven.
l Use care when opening oven
door. Let hot air or steam escape
before removing or replacing
food.
Grease
@Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
avers immediately.
.Do not use water on grease fires.
Never pick up a flaming pan.
Smother flaming pan on range by
covering with a well-fitted lid,
cookie sheet, or flat tray. Flaming
grease outside of pan can be
extinguished with baking soda
or, if available, a multipurpose
dry chemical or foam-type extin-
guisher.
and carbon monoxide are given
off in the Self-Cleaning cycle from
fiberglass insulation and food
decomposition. Significant expo-
sure to these substances could
cause cancer or reproductive
harm. Exposure can be minimized
by venting with a hood or open
window and wiping out excess
food spills prior to self-cleaning.
@Donot use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any kind
should be used in or around any
part of the oven.
l Before self-cleaning the oven,
remove broiler pan, broiler grid,
oven racks, and other utensils. Do
not use your oven to clean miscel-
laneous 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
Care and cleaning and Care Guide.
*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.
@Donot 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.
Control panel
Model and
serial number
;I;;;;
Anti-tip
floor bracket
(for informatio
on alternate
wall-mounted
anti-tip bracket,
see p. 21)
Removable
storage
drawer
(P. 20)
ceramic
- cooktop
(PP. 9,26)
Automatic
oven light
switch
Broil
RF366PXD
only)
Control panel
Left front Left rear
control control MEALTIMEFP Manual oven
clock/minute timer Oven temperature Oven selector
control knob
(P. 12)
(pp. 13, 15, 19,
Surface unit
marker
(P. 6)
Start ilme Stdp time Oven heatlAg Right rea: Surfatce Btight
control unit
(pp. 18, 23) (pp. 18, 19, Indicator front
23, 24) light knob indicator control
(pp. 13, 15) (P. 6) light knob
(P. 6) (P. 6)
7

Using Your Range
To obtain the best cooking results possible, you must operate your range properly. This
section gives you important information for efficient and safe use of your range.
Using the surface units
Push in control knobs before turning
them to a setting. You can set them any-
where between HI and OFF.
SurFace unit markers
The solid dot in the Surface Unit Marker
Surface unit indicator lights
One of the Surface Unit Indicator Lights
on the control panel will
glow when a surface unit is
turned on.
Hot surface indicator lights
One of the Hot Surface Indicator Lights on
the cooktop 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.
6-8 l To hold a rapid boil.
l To fry chicken or
oancakes.
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 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 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 Star-l 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.
l Use the largest surface unit for best
results. Also, use a canner/pan which can
be centered over the surface unit.
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 16.
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 alumlnum 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 alumni-
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

Setting the clock
Push in and turn the Minute Timer Knob to
set the clock.
1. Push in Minute Timer Knob
turn clockwise until clock
shows correct time of day.
Using the Minute Timer
The Minute Timer does not start or stop
the oven. It 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 knob when
setting the Minute Timer, or when stopping
the buzzer. Pushing in and turning the
Minute Timer Knob changes the clock
setting.
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.
12

Baking/roasting
1. Position racks.
For more information, see “Positioning
racks and pans” on page 10.
2. Set Oven Selector to BAKE and
Oven Temperature Control to
baking/roasting temperature
you want.
The OVEN HEATING Indicator Light will
come on. The oven is preheated when
the OVEN HEATING Indicator Light first
goes off.
NOTE: Do not preheat oven when roast-
ing or cooking items such as casseroles.
3. Put food in oven.
During baking/roasting, the elements will
turn on and off to keep the oven tempera-
ture at the 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.
4. After cooking, turn off oven.
Turn both the Oven Selector and the
Oven Temperature Control Knob to OFF.
The OVEN HEATING Indicator Light will
go off.
13

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. Make sure the Oven Temperature
Control Knob is turned to the off position.
Pull knob straight off and flip it over.
Locking ,Tooth
Note hes
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, hold knob
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.
NOTE: DO NOT measure oven temperature
with a thermometer. Opening the oven door
will lower the oven temperature and give you
an inaccurate reading. Also, the thermom-
eter temperature reading will change as your
oven cycles.
14

Broiling
NOTES:
l Do not preheat when broiling.
l The Oven Selector must be on BROIL
for brolling temperatures.
l Leave the door partly open whenever
using the oven to broil. This allows the
oven to maintain proper temperatures.
1. Position rack.
Position rack so that the surface of the
food is at least 3 inches (7 cm) away
from the broil element. See “Broiling
rack position chart” on page 16.
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. Set Oven Selector and Oven
Temperature Control Knob to
BROIL.
The OVEN HEATING Indicator Light will
come on.
5. When broiling is done, turn off
oven.
Turn both the Oven Selector and the
Oven Temperature Control Knob to OFF.
The OVEN HEATING Indicator Light will
go off.
15

To custom broil at a lower
temperature:
l If food is cooking too fast, turn the Oven
Temperature Control Knob counterclock-
wise until the OVEN HEATING Indicator
Light goes off.
l If you want food to broil slower from the
start, set the Oven Temperature Control
Knob between 170°F and 325°F (77°C and
163°C).
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 BOlTOM DONENESS
Hamburger patties and
thin steaks, %” thick or cb
less 0
Quickly searing food, 0
rare and medium 0
steaks, medium patties,
ham slices, fish steaks,
frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
I 1 Not used for broilina
16

Broiling tips
l Use the broiler pan and grid for broiling. l To ensure adequate grease drain-
They are designed to drain excess liquid age, do not use cookie sheets or
and grease away from the cooking surface similar pans for broiling.
to help prevent spatter, smoke, or fire. l After broiling, remove the broiler
l Do not cover the broiler grid with foil. pan from the oven when you remove
l Place food about 3” or more from the broil the food. Drippings will bake on the
element. pad if you leave 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.
. Match the pan to the surface unit size.
l Cook with a minimum of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended
and for the shortest time possible.
l Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l Use the more efficient surface units
instead of the oven when possible.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies, or cookies when oven is
warm. Best time to bake is right after a
meal has been cooked in oven.
l Preheat the oven no longer than necessary.
l Plan your meals for the most efficient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l Do not preheat when broiling, roasting, or
cooking items such as casseroles.
17

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 time baking/roasting is ideal for
foods which do not require a preheated
oven, such as meats and casseroles. Do
not use delayed time cooking for cakes,
cookies, etc. -they will not rise properly.
Before using the MEALTIMER clock,
make sure the clock is set to the correct
time of day. (See “Setting the clock” on
page 12.)
Food Poisoning Hazard
Do not let food sit in oven more than
one hour before or after cooking.
Failure to follow the above can result
in death, food poisoning, or sickness.
To delay start and stop
automatically:
1. Position the oven rack(s) prop-
erly 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.
continued on next page
18

Set the Oven Selector to TIMED
BAKE and set the Oven Tem-
perature Control Knob to the
baking/roasting temperature
you want.
The oven will now start and stop auto-
matically. The OVEN HEATING Indicator
Light will come on when the start time is
reached.
5. After baking/roasting is done or
to cancel the setting at any
time, turn both the Oven Selec-
tor and Oven Temperature
Control Knob to OFF.
To start baking/roasting now
and stop automatically:
1. Position the oven rack(s) prop-
erly and place the food in the
oven.
-
-
3. Set the Oven Selector to TIMED
BAKE and set the Oven Tem-
perature Control Knob to the
baking/roasting temperature
you want.

The oven vent
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.
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 (if you have one). Use care when
handling the drawer.
Removing the storage drawer: Replacing the storage drawer:
Drawer
slide rail
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.
1. Fit ends of drawer slide rails into the
drawer guides on both sides of opening.
2. Llft 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.
20