Whirlpool RF376PXD User manual

HowloAuKE*noMEly+”
UseAndCare
Table of Contents
(complete) ..................2
A Note to You .................3
Range Safety ...............4-6
Getting to Know
Your Range ....................7
Using Your Range .........8
Using the Self-
Cleaning Cycle .............23
Caring for Your
Range ............................ 27
Troubleshooting ..........31
Requesting
Assistance
or Service ..................... 33
Index ............................. 35
Warranty ....................... 36
1-800-253-l 301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
PART NO. 3189072 Rev. B
MODEL RF376PXD
lWs

Table of Contents
A Note to You ............................................ 3
Range Safety ......................................... 4-6
Getting to Know Your Range ................... 7
Using Your.Range .................................... 8
Using the surface units ......................... 8
Positioning racks and pans ................ 10
For best air circulation ........................ 11
Using aluminum foil for baking ........... 11
The electronic oven control ................ 12
Setting the clock ................................ 13
Using the electronic Minute Timer ....... 13
Starting a function .............................. 15
Canceling a function .......................... 15
Baking/roasting .................................. 15
Adjusting the oven temperature
control ............................................... 17
Broiling .............................................. 18
Broiling tips ........................................ 20
Energy saving tips ............................. 20
The oven vent .................................... 21
The storage drawer ............................ 21
The anti-tip bracket ............................ 22
Optional door panel pat ..................... 22
Using the Self-Cleaning Cycle ............... 23
Before you start ................................. 23
Before setting the controls .................. 24
Setting the controls ............................ 24
Special tips ........................................ 26
How the cycle works .......................... 26
Caring for Your Range ........................... 27
Cleaning the cooktop ......................... 27
Cleaning other range parts .................. 29
The oven light .................................... 30
Troubleshooting ..................................... 31
Requesting Assistance or Service ....... .33
Index ....................................................... 35
Warranty ................................................. 36

A Note to You
Thank you for buying a WHIRLPOOL@ appliance.
Because your life is getting busier and more complicated, WHIRLPOOL ranges are easy to
use, save time, and help you manage your home better. To ensure that you enjoy years of
trouble-free operation, we developed this Use and Care Guide. It is full of valuable informa-
tion about how to operate and maintain your appliance properly and safely. Please read it
carefully.
Also, please complete and mail in the Ownership Registration Card provided with your
appliance. The card helps us notify you about any new information on your appliance.
Please record your model’s information.
Whenever you call to request service for
Model Number
your appliance, you need to know your
complete model number and serial number.
Serial Number
You can find this information on the model
Purchase Date
and serial number plate (see diagram on
page 7 for location of plate).
Please also record the purchase date of
Dealer Name
Dealer Address
your appliance and your dealer’s name,
address, and telephone number.
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 I
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 tise of the symbol.
IMPORTANT SAFETY INSTRUCTIONS
General
I
!duce the risk of fire, electrical shock,
injury to persons, or damage when using
the range, follow basic precautions, in-
cluding the following:
*Read all instructions before using
the range.
*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 in-
stalled properly, see “The anti-tip
bracket” on page 22.
l CAUTION: Do not store things
children might want above the
range. Children could be burned
or injured while climbing on it.
@Donot 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.
ADO 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.
*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 no1
touch, or let clothing or other flam-
mable materials contact surface
units, areas near units, heating
elements, or interior surfaces of
4

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.
e ‘\
*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.
@Useonly 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.
@Useonly utensils approved for
oven use. Follow utensil manu-
facturer’s instructions, especially
when using glass or plastic utensils.
aDo not store flammable materials
on or near the range. The fumes
could create an explosion and/or
fire hazard.
When using the cooktop
@Donot cook on a broken cooktop.
If cooktop should break, cleaning
solutions and spillovers could
penetrate the broken cooktop and
create a risk of electrical shock.
Contact a qualified technician
immediately.
@Select a pan with a flat bottom
that is about the same size as the
surface unit. If pan is smaller
than the surface unit, some of
the heating element will be ex-
posed 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
@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.
*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-
overs 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 ex-
tinguished with baking soda or, if
available, a multipurpose dry
chemical or foam-type extin-
guisher.
Care and cleaning
@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.
@Small amounts of formaldehyde
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 reproduc-tive
harm. Exposure can be mini-
mized by venting with a hood or
open window and wiping out
excess food spills prior to self-
cleaning.
*Do not use oven cleaners. No
commercial oven cleaner or oven
liner protective coating of any kind
should be used in or around any
part of the oven.
@Before self-cleaning the oven,
remove broiler pan, broiler grid,
oven racks, and other utensils.
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
@Donot clean door heat seal. It is
essential for a good seal. Care
should be taken not to rub, dam-
age, or move the seal. Clean only
parts recommended in this Use
and Care Guide.
ADO not repair or replace any part
of the range unless specifically
recommended in this manual. All
other servicing should be referred
to a qualified technician.
*Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -
6

Getting to Know Your Range
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features. To help you find information on specific
parts and features quickly, page references are included.
Control panel
ceramic
Surface unit
(P.8)
Model and
serial number
plate 1
cooktop
(PP.9,271
Anti-tip
floor bracket
on alternate
wall-mounted
anti-tip bracket,
see p. 22)
Removable
(P.21)
-Broil element
(P. 19)
. Bake element
(P. 16)
Control panel
Surface Left rear
unit marker control
(P.8)
knob
I
(PP.
Electronic
oven
control
(P. I?)
Right Right
rear Manual front
control oven light control
knob switch knob
(PP. 8,291 _ (P.30), (PP..s*29)
I
Left front
control
knob
(PP.&29)
I
Surface unit
Indicator llght
(P.8)
7

Using Your Range
To obtain the best cooking results possible, you must operate your range properly. This
section gives you important information for efficient and safe use of your range.
Using the surface units
Push in control knobs before turning them
to a setting. You can set them anywhere
between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker
Surface unit indicator lights
One of the Surface Unit Indicator lights
Hot surface indicator lights
One of the Hot Surface Indicator Lights on
. - .
0 0
q
the cooktop will glow when a
surface unit becomes too hot to
touch. The Indicator Light will
0 0 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.
1 SElTING RECOMMENDED USE
5
2-4
LO
l For gravy, pudding, and
icing.
l To cook large amounts
of vegetables.
l To keep food cooking
after starting it on a
higher setting.
.To keep food warm until
ready to serve.

Using the ceramic glass
cooktop
Cooking on the ceramic glass cooktop is
almost the same as cooking on coil surface
units. There are, however, a few differences:
l The surface unit will glow red when it is
turned on. You will see the element cycling
on (glowing red) and off - even on HI
setting -to maintain the proper tempera-
ture setting you have selected.
l Sliding metal pans on ceramic glass
cooktop surface could leave marks. Wiping
off the cooktop before and after each use
will help keep the surface free from stains
and provide the most even heating. See
pages 27 and 28 for care and cleaning
suggestions.
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l NOTE: For best results and greater
energy efl iciency, 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
: ’
center over , I
l Start with hot water. This reduces the
surlace unit ;
time the control is set on high. Reduce
I
11”
1 inch ,*I: Pan
heat setting to lowest position needed to
I I maximum l- I
keep water boiling.
; I
overhang 1
I
I -“--face unit
l Refer to your canner manual for specific
aur
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 bakinglroastlng with one rack, place
the rack so the top of the food will be
centered in the oven.
l When baking on two racks, arrange
racks on the bottom and third level from
the bottom.
Rack placement for specific
foods:
FOOD RACK POSITION
Frozen pies, large Lowest level or
roasts, turkeys, angel 2nd level from
food cakes bottom
Bundt cakes, most 2nd level from
quick breads, yeast bottom
breads, casseroles,
meats
Cookies, biscuits,
muff ins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 19.
10

For best air circulation
Hot air must circulate around the pans in the
oven for even heat to reach all parts of the
oven. This results in better baking.
l Place the pans so that one is not directly
over the other.
l For best results, allow 1l/2 to 2 inches
(4-5 cm) of space around each pan and
between pans and oven walls. There must
be a minimum space of 1 inch (3 cm).
l Use only one cookie sheet in the oven
at one time.
Use the following as a guide to determine
where to place the pans:
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack.
Three or four pans
Place in opposite corners on each oven
rack. Stagger pans so no pan is directly
over another.
Using aluminum foil for baking
Use aluminum foll 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. 11

The electronic oven control
Electronic display
Oven I Temperature Clock Minute Hour Minute Start/ 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,
everything on the display will light up for
one to two seconds, then a time of day and
“PF” will appear on the temperature
display. If, after you set the clock (page
13), “PF” again appears on the display,
your electricity was off for a while. Reset
the clock.
l When you are not using the oven, the
control is an accurate clock.
l When you are using the oven or Minute
Timer, the display will show times,
temperature settings, and what command
pads have been pressed.
l When showing the time of day, the
display will show the hour and minutes.
l When you are uslng the Minute Tlmer,
the display will show minutes and seconds
in the following sequence:
- For settings from 1-59 minutes, the
display will count down each second.
- For settings one hour or over, the
display will count down each minute.
Command pads
The command pads tell the oven what to do
and in what order. A few examples:
-Clock tells the oven you are going to set
f 1 the clock.
CLOCK
I I
-Off/Cancel tells the oven to turn off.
Each command pad (except Off/Cancel and
Start/Enter) has its own Indicator Light. The
Indicator Light comes on when you press
the command pad.
Using the control lock
The control lock prevents unwanted use of
the oven by disabling the control panel
command pads.
NOTES:
l Control lock is only available when oven
is not in use or control has not been set.
l Set control lock when cleaning the control
panel to prevent oven from accidentally
turning on.
To lock or deactivate the control panel:
Push and hold the Start/Enter pad for five sec-
onds. A single tone will sound and
“Lot” will appear on the temperature
display.
To unlock the control panel:
d hold the Start/Enter pad for five sec-
onds. A single tone will sound and
“Lot” will disappear from the tem-
perature display.

Setting the clock
1. Press Clock pad.
PRESS
cl
CLOCK
YOU SEE
2. Set time.
Press the “up” (A) or “down” (V)
pad(s) until the correct time shows
on the display.
PRESS YOU SEE
(example for 530)
3. Start clot k.
Using the electronic Minute Timer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. It can be
set in hours and minutes up to 12 hours, 59
minutes. The Minute Timer will display
minutes and seconds for settings under one
hour. You will hear four 2-second tones
when the set time is up.
1. Press Timer Set pad.
continued on next page
13

3. Start Minute Timer.
The Minute Timer will begin counting
down immediately after the timer is
started.
When the time is up:
You will hear four 2-second tones, then
four 1-second reminder tones every
minute until you press one of the two
Timer pads.
NOTE: To display the time of day while
the Minute Timer is counting down,
press the Clock pad.
YOU SEE
mm
4. Turn off Minute Timer.
To cancel the Minute Timer:
Press Timer Off pad.
14

Startina a function
After programzg a function, you must
press the Start/Enter pad to start
the, function.
1 Canceling a function
The Off/Cancel pad will cancel any function
.
iill
except for the Clock and Timer Set
functions. When you press the Off/
Cancel pad, the display will show
the time of day or, if Minute Timer is
also being used, the time remaining.
Baking/roasting
1. Position racks.
For more information, see “Positioning
racks and pans” on page 10.
3. Set temperature (optional).
Do this step if you want to set a tempera-
ture other than 350°F. Press A to raise
the temperature or V to lower the temp-
erature in 5°F amounts. Use these pads
until the desired temperature shows on
the small display.
PRESS YOU SEE
(example for Bake at 375°F)
4. When roasting or cooking
casseroles, put food in oven.
You do not have to preheat the oven
when roasting or cooking casseroles.
continued on next page
15

5. Press Start/Enter pad.
A preheating time will count down on the
display. The oven control automatically
sets preheating times depending on the
oven temperature you select:
l For 320°F and less, the preheating
time is six minutes.
l For 325”F-375”F, the preheating time
is eight minutes.
l For above 38O”F, the preheating time
is 10 minutes.
The oven is preheated when you hear a
1-second tone and “PrE” on the display
changes to the set temperature.
NOTES:
l You can change the temperature
setting any time after pressing the
Start/Enter pad. However, you must
press the Start/Enter pad again.
l The display will show “door” and a
tone will sound once every five sec-
onds if the door is latched (Lock Lever
set at the clean position) when you try
to bake/roast.
PRESS
(example for set temperature of
asoT)
6. When baking, put food in oven
after oven is preheated.
During baking/roasting, the elements will
turn on and off to keep the oven tem-
perature at the setting.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
7. After cooking, turn off oven.
16

Adjusting the oven temperature control
Although your new oven is properly adjusted NOTE: DO NOT measure oven temperature
to provide accurate temperatures, it may with a thermometer. Opening the oven door
cook faster.or slower than your old oven. will lower the oven temperature and give
If, after using the oven for a period of time, you an inaccurate reading. Also, the ther-
you are not satisfied with the baking/roasting mometer temperature reading will change
results, you can change the offset tempera- as your oven cycles.
ture by following these steps:
1. Press and hold Bake pad for PRESS YOU SEE
2. Set new offset temperature.
PRESS YOU SEE
Press A to raise the temperature or V to
lower the temperature in 10°F amounts.
You can set the temperature change to
as low as -30°F or as high as +3O”F. A
minus (-) sign will appear before the
number when decreasing the temperature
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.
(example when making oven
10°F cooler)
3. Enter the adjustment.
PRESS YOU SEE
(time of day)
How to determine the amount
of adjustment needed
The chart at the right tells you how much to
adjust the offset temperature to get the
desired cooking results. You can determine
cooking results by the amount of browning,
moistness, and rising times for baked foods.
ADJUST BY
THIS NUMBER
TO MAKE OF DEGREES
FOOD... (FAHRENHEIT)
j A little more done +lO

Broiling
NOTES:
l Preheating is not necessary when broiling.
l Leave the.door partly open whenever
using the oven to broil. This allows the
oven to maintain proper temperatures.
1. Position rack.
See “Broiling rack position chart” on
page 19.
2. Put food on broiler pan and
place in center of oven rack.
3. Position door.
Close the door to the Broil Stop position
(open about 4 inches [10 cm]). The door
will stay open by itself.
4. Press Custom Broil pad.
5. Start oven.
PRESS YOU SEE
NOTE: You can change the temperature
setting any time after pressing the Start/
Enter pad. To change the setting, see
“To custom broil at a lower temoerature”
on page 19. After changing the’setting,
you must press the StarVEnter pad
again.
18 (time of day)

To custom broil at a lower
temperature:
l If food is cooking too fast, press the PRESS
Custom Broil pad and press the V Temp
pad until “325°F” shows on the small
I53
.
display. Press the Start/Enter pad. I-.
l If you want food to broil slower from the PRESS
start, press the Custom Broil pad and press
the V Temp pad so a temperature between
170°F and 500°F (77°C and 260%) shows : - 0’
on the small display. Press the Start/Enter pad.
q
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.
(example shows Broil at 325°F)
YOU SEE
(example shows Broil at 400°F)
Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOITOM DONENESS
4 Hamburger patties
and thin steaks, l/2”
thick or less
3 Quickly searing food,
rare and medium
steaks, medium
patties, ham slices, fish
steaks, frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
1 Not used for broiling 19

Broiling tips
l Use the broiler pan and grid for broiling. l To ensure adequate grease drainage, do
They are designed to drain excess liquid not use cookie sheets or similar pans for
and grease away from the cooking surface broiling.
to help prevent spatter, smoke, or fire. l After broiling, remove the broiler pan
l Do not cover the broiler grid with foil. from the oven when you remove the food.
l Place food about 3” or more from the broil Drippings will bake on the pad if you leave
element. it in the heated oven.
Energy saving tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product:
l Use pans with flat bottoms, straight sides,
and tight-fitting lids.
l Match the pan to the surface unit size.
l Cook with a minimum of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended
and for the shortest time possible.
l Start food on higher heat settings, then set
surface unit control on low or off to finish
cooking. Use retained heat for cooking
when possible.
l Use the more efficient surface units
instead of the oven when possible.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times, and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies, or cookies when the
oven is warm. Best time to bake is right
after a meal has been cooked in the oven.
l Preheat the oven no longer than
necessary.
l Plan your meals for the most efficient use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l Do not preheat when broiling, roasting, or
cooking items such as casseroles.
20