Whirlpool RF4700XB User manual

UseAndCare
A Note to You .................2
Important Safety
Instructions ....................3
Parts and Features ........6
Using Your Range .........7
Using the Self-
Cleaning Cycle .............22
Your Range ..................25
or Service .....................33
Warranty ....................... 36
1-800-253-I 301
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
PART NO. 318058300(9504) Rev. A/4372290 Rev. A
MODEL RF4700XB

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 contains valuable information about
how to operate and maintain your range 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.
Your safety is important to us.
This guide contains warning symbols and statements. Please pay special attention to these
symbols and follow any instructions given. Here is a brief explanation of the use of the
warning symbol.
I
This symbol will help alert you to such
dangers as fire, electrical shock, burns,
and personal injury. I
Our Consumer Assistance Center number, 1-800-253-l 301,
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 33. 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 @Use the range only for its intended
*Read all instructions before using use as described in this manual.
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
electrical supply and grounded. *Do not touch surface units, areas
near units, heating elements, 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 interior surfaces of an oven
*WARNING: To reduce the risk become hot enough to cause
of tipping the appliance, the burns. During and after use, do
appliance must be secured by not touch, or let clothing or other
properly installed anti-tip brack- flammable materials contact
ets. To check if the brackets are surface units, areas near units,
installed properly, see “The heating elements, or interior
anti-tip brackets” on page 21. surfaces of oven until they have
*CAUTION: Do not store things had sufficient time to cool. Other
children might want above the surfaces of the range, such as the
range. Children could be burned oven vent opening, the surface
or injured while climbing on it. near the vent opening, the cook-
*Do not leave children alone or top, and the oven door and
unattended in area where the window, could also become hot
range is in use. They should enough to cause burns.
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. !I&
@Do not use the range for warming .Do not wear loose or hanging
or heating the room. Persons garments when using the range.
could be burned or injured, or a They could ignite if they touch a
fire could start. hot surface unit and you could be
burned.
continued on next page
3

4Jse only dry pot holders. Moist or clothing or pot holders. Correct
damp pot holders on hot surfaces pan size also improves cooking
could result in burns from steam. efficiency.
Do not let pot holder touch hot
heating elements. Do not use a
l Check to be sure glass cooking
utensils are safe for use on the
towel or bulky cloth for a pot
holder. It could catch on fire. range. Only certain types of glass,
glass-ceramic, ceramic, earthen-
aKeep range vents unobstructed. ware, or other glazed utensils are
@Do not heat unopened contain- suitable for cooktops without
ers. They could explode. The hot breaking due to the sudden
contents could cause burns and change in temperature.
container particles could cause *Never leave surface units unat-
injury. tended at high heat settings. A
*Use only utensils approved for boilover could result and cause
oven use. Follow utensil manu- smoking and greasy spillovers
facturer’s instructions, especially that could ignite.
when using glass or plastic
utensils.
@Donot store flammable materials
on or near the range. The fumes
could create an explosion and/or
fire hazard.
a&
l Tu:n pan handles Award, but not
When using the cooktop over other surface units. This will
help reduce the chance of burns,
l Make sure the reflector bowls are igniting of flammable materials,
in place during cooking. Cooking and spills due to bumping of the
without reflector bowls could sub- pan.
ject the wiring and components
underneath them to damage. When using the oven
@Donot line reflector bowls with *Always position oven rack(s) in
aluminum foil or other liners. desired location while oven is
Improper installation of these cool. If a rack must be removed
liners could result in a risk of while oven is hot, do not let pot
electric shock or fire. holder contact hot heating ele-
@Select a pan with a flat bottom ment in oven.
that is about the same size as the
l use care when opening oven
surface unit. If pan is smaller than
the surface unit, some of the door. Let hot air or steam escape
heating element will be exposed before removing or replacing food.
and could result in the igniting of
4

Grease
l 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
extinguished with baking soda or,
if available, a multipurpose dry
chemical or foam-type extin-
guisher.
m
\F %
-
@Do not use oven cleaners in the
Self-Cleaning oven. No commer-
cial 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 miscel-
laneous 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.
Care and cleaning *Do not clean door heat seals.
@Small amounts of formaldehyde They are essential for a good seal.
and carbon monoxide are given Care should be taken not to rub,
off in the Self-Cleaning cycle damage, or move the seals. Clean
from fiberglass insulation and only parts recommended in this
food decomposition. Significant Use and Care Guide.
exposure to these substances @Donot repair or replace any part
could cause cancer or reproduc- of the range unless specifically
tive harm. Exposure can be recommended in this manual. All
minimized by venting with a hood other servicing should be referred
or open window and wiping out to a qualified technician.
excess food spills prior to self- aDisconnect the electrical supply
cleaning. before servicing the range.
- SAVE THESE INSTRUCTIONS -
5

Parts and Features
This section contains captioned illustrations of your range. Use them to become familiar with
the location and appearance of all parts and features.
Oven light switch
(right oven) \ -
h- -
-
Left oven vent d\B
Broil element
Model and serial
number plate 1 Plug-in surface unit
ain-enamel
r bowl wtth
hrome trim
Right oven auto-
matic light switch
Broil element
Self-cleaning oven
Bake element
Control panel
Left Right
Right oven oven
oven tempera- tempera-
manual ture Right Right
ture Left rear rear front
light MEALTIMERTM
Control control Right oven control control control clock/minute
switch knob knob selector knob knob knob timer
I I I I
Left oven Right oven Cleaning Left I I
Surface Surface
tempera- tempera- indicator front unit unit
ture control ture control light control indicator marker
indicator tndicator knob
light light light
6

Using Your Range
In This Section
Page Page
Using the surface units ..................... 7 Broiling in the right oven .................. 15
Positioning racks and pans .............. 9 Broiling in the left oven .................... 16
For best air circulation .................... 10 Broiling tips ....................................... 16
Using aluminum foil for baking ...... 10 Energy saving tips ............................ 17
Setting the clock .............................. 11 Using the MEALTIMER~ clock .......... 16
Using the Minute Timer ................... 11 The oven vent .................................... 20
Baking/roasting in the right oven ... 12 The storage drawer ........................... 21
Baking/roasting in the left oven ...... 13 The anti-tip brackets ......................... 21
Adjusting the oven temperature
control ............................................... 14
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.
Push in and turn
Surface unit markers
The solid dot in the Surface Unit Marker
shows which surface unit is turned on by
that knob.
Surface unit indicator light
The Surface Unit Indicator Light on the
control panel will glow when a surface unit
is turned on.
Fire Hazard
Be sure all control knobs are turned to
OFF and the indicator light is OFF
when you are not cooking.
A fire could start or someone could be
burned if a surface unit is accidentally
left ON.

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.
SElTING
HI
MED-HI
MED
MED-LOW
LO
RECOMMENDED USE
l To start foods cooking.
l To bring liquids to a boil.
l To hold a rapid boil.
. To fry chicken or pan-
cakes.
l For gravy, pudding, and
icing.
. 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. Set the
heat higher or lower withir
the LO band to keep food
at the temperature you
want.
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 and/or 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 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.
NOTES:
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
damage, use correct utensils, start cooking
on HI, and turn control down to continue
cooking.
l 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.
8

-
Home canning information
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. Large diameter
canners/pans, if not properly 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 cooktop.
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.
l Refer to your canner manual for specific
instructions.
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 cooktop for canning,
we recommend the installation of a Canning
Kit. Order the kit (Part No. 242905) from
your Whirlpool dealer or authorized
Whirlpool service company.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
r
L
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
Personal Injury Hazard
*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 pot holders or oven mitts to
protect hands.
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom Failure to follow the above precautions
could result in personal injury.
When baking on two racks, arrange racks
on bottom and third level from bottom.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 17.
9

For best air circulation
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/2to 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 foil to catch spillovers
from pies or casseroles:
l Place the foil on the oven rack below the
rack with the food. Turn up foil edges and
make sure foil is about 1 inch (3 cm)
larger all around than the dish holding the
food.
l Do not cover the entire rack with alumi-
num foil. It will reduce air circulation and
cause poor cooking results.
l Do not line oven bottom or entire oven
rack with foil or other liners. Poor baking
will result.
Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in fire or electrical shock 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. 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.
1. Without pushing it in, turn the Minute
Timer Knob counterclockwise 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/roasting in the right oven
The right oven is controlled by two knobs:
a Selector and a Temperature Control Knob.
Both must be on a setting for the oven
to heat.
1. Position the rack properly before turning
on the oven. To change rack position,
pull rack out to stop, lift rack at front, and
pull out. For further information, see
“Positioning racks and pans” on page 9.
2. Set the Right Oven Selector to BAKE.
3. Set the Right Oven Temperature Control
Knob to the baking/roasting temperature
you want. The Right Oven Temperature
Control Indicator Light will come on. The
oven is preheated when the Right Oven
Temperature Control Indicator Light first
goes off.
NOTE: Do not preheat oven when
roasting or cooking items such as
casseroles.
4. Put food in the oven. During baking/
roasting, the elements will turn on and off
to maintain the temperature setting. The
Right Oven Temperature Control Indica-
tor 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 Right Oven Selector and the
Right Oven Temperature Control to OFF.
The Right Oven Temperature Control
Indicator Light will go off.
12

Baking/roasting in the left oven
The left oven is best used as a warming
oven for heating smaller casseroles, or for
baking/roasting many kinds of frozen
convenience foods. Baking/roasting and
broiling times may be longer than in the right
oven. Large pans and bakeware can block
air circulation needed for proper baking/
roasting. The right (or primary) oven should
be used for family baking of cakes, cookies,
pies, etc.
1. Position the rack properly before turning
on the oven. To change rack position,
pull rack out to the stop, lift rack at front,
and pull out. For further information, see
“Positioning racks and pans” on page 9.
2. Set the Left Oven Temperature Control
Knob to the baking/roasting temperature
you want. The Left Oven Temperature
Control Indicator Light will come on. The
oven is preheated when the Left Oven
Temperature Control Indicator Light first
goes off.
NOTE: Do not preheat oven when roast-
ing or cooking items such as casseroles.
3. Put food in the oven. During baking/
roasting, the elements will turn on and off
to maintain the temperature setting. The
Left Oven Temperature Control 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. When baking/roasting is done, turn the
Left Oven Temperature Control Knob to
OFF. The Left Oven Temperature Control
Indicator Light will go off.
13

Adjusting the oven temperature control
Although your new ovens are properly
adjusted to provide accurate temperatures,
they may cook faster or slower than your
old oven.
If, after using the ovens for a period of
time, you are not satisfied with the baking/
roasting results, you can change the tem-
perature 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.
2. Loosen the locking screws inside the
control knob. Note the position of the
notches on the knob in relation to the
skirt pointer.
3. To lower the temperature, hold knob
skirt firmly and rotate the knob and
notches in the direction of the LO arrow
at the top of the skirt. Each notch equals
about 10°F (5°C).
4. To raise the temperature, hold knob
skirt firmly and rotate the knob and
notches in the direction of the HI arrow at
the top of the skirt. Each notch equals
about 10°F (5°C).
5. Tighten the locking screws and replace
the control knob.
Skirt
pointer Notches Knob skirt
To raise
V
To lower
Locking
screws
14

Broiling in the right oven
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 cm) away from the broil element. See
“Broiling rack position chart” on page 17.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door
will stay open by itself.
4. Set the Right Oven Selector and Right
Oven Temperature Control Knob to
BROIL. The Right Oven Temperature
Control Indicator Light will come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn both the
Right Oven Selector and Right Oven
Temperature Control Knob to OFF. The
Right Oven Temperature Control Indica-
tor Light will go off.
Custom broil
l If food is cooking too fast, turn the
Right Oven Temperature Control Knob
counterclockwise until the Right Oven
Temperature Control Indicator Light
goes off.
l If you want the food to broil slower from
the start, set the Right Oven Temperature
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 lower broiling
temperatures.
The Right Oven Selector must be on
BROIL for all broiling temperatures.
NOTE: Leave the oven door partly open (to
Broil Stop position) whenever using the oven
to broil. This allows the oven to maintain
proper temperatures. 15

Broiling in the left oven
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 cm) away from the broil element. See
“Broiling rack position chart” on page 17.
2. Put the broiler pan and food on the rack.
3. Close the door until it is open about
4 inches (10 cm). The door will stay open
by itself.
4. Set the Left Oven Temperature Control
Knob to BROIL. (For slower broiling, turn
to BROIL, then to a temperature setting.)
The Left Oven Temperature Control
Indicator Light will come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn the Left
Oven Temperature Control Knob to OFF.
The Left Oven Temperature Control
Indicator Light will go off.
Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke, or fire.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Fire Hazard
l Place food about 3” or more from the
broil element.
@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. If foil is used, cut slits in foil to
line up with all openings in broiler grid.
Grease can then drain away and cool
in pan.
Failure to follow the above could result
in fire, burns, or other personal injury.
16

Broiling rack position chart
3
2
I
1
TYPE OF FOOD/
DONENESS
Hamburger patties and
thin steaks, %” thick or
less.
Quickly searing 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.
Not used for broiling.
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 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.
l Keep reflector bowls clean for best heat
reflection.
17

Using the MEALTIMER’” clock
(right oven only)
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 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. Make sure the Start Time
Knob is pushed in.
4. Set the Right Oven Selector to TIMED
BAKE.
5. Set the Right Oven Temperature Control
Knob to the baking/roasting temperature
you want. The oven will now start and stop
automatically. The Right Oven Tempera-
ture Control Indicator Light will come on
and the Start Time Knob will pop out when
the start time is reached.
6. After baking/roasting is done or to
cancel the setting at any time, turn both
the Right Oven Selector and Right Oven
Temperature Control Knob to OFF. The
Stop Time Knob will pop out.
18

To start baking/roasting now
and stop automatically:
1. Position the oven rack(s) properly and
place the food in the oven.
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 Right Oven Selector to TIMED
BAKE.
4. Set the Right Oven Temperature Control
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 Right Oven Selector and Right
Oven Temperature Control Knob to OFF.
The Stop Time Knob will pop out.
To avoid sickness and food waste
when using the MEALTIMER=
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.
Failure to follow the above could result
in sickness.
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, foods containing
baking powder or yeast will not rise properly
when cooked using delay start.
19

If the door does not open or
close
If you do not follow the steps for using the
MEALTIMERTM clock in order, the electric
oven door lock may be turned on. The door
will then either:
l not open
OR
l not close all the way (the oven light
stays on).
If the door will not open:
1. Make sure the clock and start and stop
times are set to the correct time of day.
2. Turn the Right Oven Selector to CLEAN.
3. Push in and turn the Stop Time Knob
past the correct time of day.
4. Wait 30 seconds.
5. Turn the Right Oven Selector to OFF; the
door will be unlocked within 10 seconds.
If the door will not close:
1.
2.
3.
4.
5.
6.
7.
Make sure the clock and start and stop
times are set to the correct time of day;
open the door.
Turn the Right Oven Selector to CLEAN.
Push in and turn the Stop Time Knob
past the correct time of day.
Push in the Automatic Oven Light Switch
and hold it in for 10 seconds.
Release the Automatic Oven Light Switch
and turn the Right Oven Selector to OFF.
Push in the Automatic Oven Light Switch
and hold it in for another 10 seconds.
Close the oven door.
The oven vent
Hot air and moisture escape from the oven
through vents under the rear surface units.
You can cook on the units or keep food
warm on them while the oven is on. The
vents are needed for air circulation. Do not
block the vents. Poor baking/roasting
can result.
-
Oven vent
NOTE: Plastic utensils left over the vents
can melt.
Fire Hazard
l If you leave a utensil on one of the
rear surface units, use pot holders
when moving it.
l Keep flammable materials away from
oven vents.
Failure to follow the above could result
in fire or burns.
20