Whirlpool RJE-320-B User manual

ELECTRIC RANGE
Model RJE-320B
Automatic Oven
Light Switch
Model and Serial
Number Plate
Foil Liner H
Silicone
Heat Seal
Bake Element
See Cooking Guide for important safety information.

Oven Signal Light
Oven Temperature
Control Knob Oven Selector Knob
Table of Contents
Page
YOUR RESPONSIBILITIES 3
USING THE SURFACE UNIT CONTROLS 4
USING THE OVEN CONTROLS 4
l Baking........ ..,. .,,,,.,,,,.,,., ,.,, 4
l Broiling 4
l Variable Broil Feature
l Resetting the Oven Temperature Control‘Knob’ : : 1: 1: : z
OVEN RACK POSITIONS 6
USING THE OVEN LIGHT 6
THE OVEN VENT. ., ., .., ., ., ., 6
THE OPTIONAL ROTISSERIE 7
ACCESSORY CANNING KIT 7
YOUR CONTINUOUS CLEANING OVEN 7
CLEANING AND CARING FOR YOUR RANGE. 9
l Removing and Replacing Control Knobs 9
l Cleaning Under the Cooktop 10
l Removing the Oven Door 10
l Removing the Storage Drawer 10
l Cleaning Chart 11
IF YOU NEED SERVICE OR ASSISTANCE 12
1. Before Calling for Assistance 12
2. If You Need Assistance 13
3. If You Need Service 13
4. If You Have a Problem 13

Surface Unit Signal Light
Surface Unit Control Knobs Surface Unit
Indicators
Your responsibilities
Proper installation and safe use of the range are your personal
responsibilities. Read this “Use and Care Guide” and the “Cooking
Guide” carefully for important use and safety information.
You must be sure your range..
l is properly installed and leveled on a floor that will hold the weight, and
in a well-ventilated room.
l is connected only to the right kind of outlet, with the right electric supply
and grounding (see “Installation Instructions”).
l is used only for jobs expected of home ranges.
l is out of the weather
l is properly maintained.
l is not used by children or others who may not understand how it should
be used
3

Using the surface unit controls
PUSH IN and turn to
setting.
To bake, turn the Oven
Selector Knob to BAKE.
To broil, turn the Oven
Selector Knob to
BROIL.
Surface Unit Control Knobs must be pushed in before turning.
Turn elthrr way to the wttlny you want
A design by each knob tells which unit is turned on by that knob.
(For example. [ l I shows the right front unit.)
The Signal Light will glow whenever a Surface Unit is on. Be
sure this light is off when you have finished cooking.
The knob may be set anywhere between “HI” and “OFF” As you
use your surface units, you will get used to the settings that match your
pots. pans and favorite foods the best.
As a guide. the setting should cook at about the following heats:
HI -To start most foods cooking. To bring water to a boil.
MED-HI ~ To hold a rapid boil: to fry pancakes or chicken.
MED ~ To make gravy. puddings and icings: to cook large quan-
tities of vegetables.
MED-LO ~ To keep food cooking after starting it at a higher setting.
LO ~~ To keep food warm until ready to serve. You will notice
that you can set the heat higher or lower within the LO
band I $ I to help keep food at the temperature you
want
NOTE: UX UII~I:fl,lt bottomed utensils for best results and to pre-
vent damage t(: thy rarlyc SpGclaltr, Items with rounded or ndyeci bottoms
(woks, ridyed~bottorn / cllllit’r\ or ted kettles) are not recommended See
the “Cooklny Gu~tie” I’jr llnportant utensil lnformatlon
Using the oven controls
Baking:First- Follou rhe directions on page 6 for “Positionlny Oven
Racks.”
Second--‘Itin> the Oven Selector Knob to “BAKE ”
Third--Turn the Oven Temperature Control Knob to the baking
temperature you want The Oven Signal Light will glow while the oven is
heating When this light goes off. the oven has heated to the temperature
you set
Fourth -PIact’ food III the over). During baking. the elements will
turn on and off to help keep the oven at the temperature you set. The
Oven Signal Light ~111turn on and off with the elements. The top element
helps heat dumg baking, but does not turn red.
Fifth-When the baking isdone. turn both the Oven Temperature
and Oven Selector Knobs to “OFF,”
Broiling: (Note-The door must be partly open while broiling.)
First-Follow the directions below for placing the meat at the right
distance from the Brotl Element.
Second-Turn the Oven Selector to “BROIL.”
Third-Turn the Oven Temperature Control Knob to “BROIL” or
turn it to a lower temperature (see “Variable Broil Feature.“on page 5.
Fourth-Put the broiler pan on the oven rack.
Fifth-Keep the oven door open about four inches (10 cm).
There is a stop in the hinges to hold it there. The Oven Signal Light will
glow while the broil element is on.
Sixth-When vou are through. turn both the Oven Temperature
Control and the Oven %elector Knobs to “OFF.“

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ALWAYS broil with the
door open about 4
inches (10 cm).
/ Loosen the locking I
screw; NOTICE position
of notches.
Lower: move black part
toward “LO.”
One notch equals about
10°F (5°C).
Higher: move black
part toward “HI.” ”
One notch equals about
10°F (S’C).
The following chart suggests broiling times and oven-rack po-
sitions for different kinds of meats when the Oven Selector Knob is set
to BROIL.
Inches (cm) from
top of food Approximate
to Broil Minutes
Food Description Element 1st side 2nd side
Beef Steaks
Rare 1”
(2.5 cm)
Medium
l"(2.5 cm)
Well done
l"(2.5 cm)
Beef Steaks
Rare l’h” (4 cm)
Medium 1’2” (4 cm)
Well done 112”(4 cm)
Hamburgers %” (1 cm)
Lamb Chops
Medium 1” (2.5 cm)
Ham slice. precooked I!!!“.1”
or tendered
(l-2.5 cm)
Canadian Bacon I>” (1 cm)
Pork Rib or Loin Chop ‘$;”
-1”
Well done
(2-2.5 cm)
Chicken
2-3 lb.
(l-l.5 kg)
cut in half
Fish whole
fillets
Liver 12”m3,4”
(l-2 cm)
Frankfurters
3" (8 cm) 7-9
3" (8 cm) 9-11
3" (8 cm) 11-13
4"-5"(10-13 cm) 13-15
4".5"(10-13 cm) 17-19
4" -5"(10-13 cm) 19-21
3" (8 cm) 6-8
3” (8 cm) 6-8
3"(8 cm) 6-8
3"(8 cm) 6
4" -5" (lo-13 cm) 15
3-5
4-7
5-7
6-8
B-10
14-16
4-5
7" -9'(18-23 cm) 25-30
3" (8 cm) 11-16
3"(8 cm) 7-8
3"(8 cm)
3
4".5"(10-13 cm) 6-7
4-5
4-5
4
10
10-12
9-14
5-7
3
4-5
Variable Broil Feature:
You might want to broil some foods slower than others. Broiling
can be slowed down by setting a lower temperature on the Oven Temper-
ature Control Knob instead of “BROIL.” Using a lower temperature will
cause the broil element to turn on and off during the broiling so that the
food broils more slowly.
When the Oven Temperature Control Knob is on “BROIL,” the
Broil Element heats all the time. Set the temperature lower and it heats
some of the time. The lower the temperature setting, the shorter are the
periods of heating.
NOTE: The Oven Selector must be on BROIL and the door
must be partly open for all broiling temperatures.
Resetting the Oven Temperature Control:
Does your new oven seem hotter or colder than your old oven?
The temperatures in older ovens often shift very gradually, getting hotter
or colder without the user really noticing the change. Your new oven is
properly adjusted to provide accurate temperatures, but when compared
to your old range, the new design may give you different baking results. If
you think that the temperature setting on your range needs to be hotter or
colder, you can adjust the Oven Temperature Control Knob by yourself.
To adjust the setting, first pull the Oven Temperature Control Knob
straight off. On the back. just across from the locking screw, are a row of
notches on the black part of the knob and one tooth on the chrome part.
To set your oven about lO”F(5”C) cooler, loosen the locking screw
about two full turns and move the row of notches one notch closer to
“LO.” To set your oven about lO”F(5”C) warmer, move the row of
notches one notch closer to “HI.” Each notch equals about lO”F(5”C).
Tighten the locking screw and put the knob back on the control
panel.

Oven rack positions
Your oven has two racks. Always put the racks where you want
them to be before you turn on the oven.
To remove a rack, take hold of it on the front edge and pull it out
until it stops. Then lift up the front edge and pull again. It will slide past the
stops, out of the guides and out of the oven.
To put it back, fit the back corners into the guides at each side of
the oven and slide it in. keeping the front tilted up until the rack passes
the stops in the rack guides.
For:
Baking Place Rack:
On the second rack guide from the bottom or so
food IS in the center of the oven.
To remove rack, pull
forward until rack
stops, lift and pull.
Broiling
Roasting LARGE
cuts of meat
Roasting
SMALLER
cuts of meat
So food is about the distance from the broil
element suggested in the broiling timetable
under “Using the Oven Controls.”
On the bottom rack guides.
So food is in the center of the oven.
When baking, always leave at least 1% to 2 inches (4-5 cm) of
air space between the sides of a pan and other pans and the oven wall
for air circulation.
For best results. get additional information on placing pans. cookie
sheets and other utensils from the “Cooking Guide.”
Using the oven light
The oven light will come on when the oven door is opened.
To replace the oven light bulb:
Replace with a IO-watt
APPLIANCE bulb.
1. Turn the electric power off at the main power supply.
2 Remove the light bulb from the socket.
3. Replace the bulb with a 40.watt appliance bulb (designed to stand
up to oven heat) available at most grocery. variety and hardware
stores
The oven vent
There is an oven vent under the right rear surface element. When
the oven is on, heated air will escape through it. A vent is needed for air
circulation in the oven during baking. You can cook on this surface unit
while the oven is on A warm pan of food will stay warm on this unit while
the oven is on. It may be warm enough to melt butter. too.
Do not try to save heat or energy by blocking the vent. Poor
baking can result. Plastic utensils may melt if they are over the vent
while the oven is on.

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The optional rotisserie
If you would like a rotisserie with your oven, you can order a kit
(Part No. 261880) from your dealer. Easy installation instructions come
with the kit.
Accessory canning kit (Part No. 242905)
The large diameter of most water-bath or pressure canners com-
bined 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 from your Whirlpool Dealer or
Tech-Care Service Company.
SEE THE “COOKING GUIDE” FOR IMPORTANT CANNING
INFORMATION.
Your Continuous Cleaning Oven
How a Continuous Cleaning Oven Works:
A standard oven has walls with a smooth porcelain enamel finish.
A Continuous Cleaning Oven also has a porcelain enamel finish with one
important difference: instead of being smooth, like glass, the walls of a
Continuous Cleaning Oven are a little rougher.. like the surface of a brick.
A fat spatter will form a solid drop on asmooth surface. But on the rougher
surface in a Continuous Cleaning Oven, a fat spatter spreads out to a very
thin layer.
Liquids spread on rough Think of the difference between a drop of water on a piece of
surfaces; bead up on waxed paper and one on a paper towel. The water on the waxed paper
smooth surfaces. will stay together in a bead. The water on the rougher paper towel will
spread out over a larger area. This is about what happens to a fat spatter in
a Continuous Cleaning Oven. Instead of a bead of fat that turns into black
charred material when heated, the fat spatter spreads out. Then, when
the oven is used for baking and roasting, the fat gradually burns away.
The rougher surface returns to a presentably clean condition.
This is a gradual process; it does not happen right away. The walls
continuously clean themselves, but only when the oven is set for medium
to high temperatures during baking or roasting. The oven can be pre-
sentably clean with little or no hand cleaning. ..depending on how it
is used.
The continuous cleaning process does not apply to uncoated parts
like the oven window and oven racks.
Soils that are removed. ..and those that are not:
Fat spatters from meat roasting, oven frying and broiling are the
usual oven soils. They can be continuously cleaned away most of the time.
Spillovers from pies and casseroles, sugars and starches, and other
soils that fall to the bottom of the oven are very hard to remove. That is
why heavy-duty aluminum foil is placed on the bottom of the oven. It
helps catch these spillovers and the foil can be replaced when necessary.
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Caring for your Continuous Cleaning Oven:
1. Follow trusted recrpes for baking, roasting and broiling. They
will give time. temperature and pan recommendations to help
avoid smoke, spatter and spillovers.
2. Keep heavy-duty aluminum foil on the bottom of the oven. If
foil is not used, and something spills over, it may leave a
permanent stain.
3. The oven racks should be kept clean with hot sudsy water. Use
a soapy steel-wool pad or plastic scouring pad to remove stub-
born spots. Rinse well and dry with a soft cloth.
4. The oven wrndow should also be kept clean with hot. sudsy
water. Do not use a soapy steel-wool pad on the window. Rinse
well and dry with a soft cloth.
Replacing aluminum foil on the oven bottom:
You can use the heavy-duty 18.inch (45 cm) aluminum foil found
in most qrocerv stores. Or you can order an aluminum foil kit (Part
:Llll
1.
2.
3.
4.
lber 241430) from your Whirlpool Dealer
When cutting the foil, make sure it is long enough to cover the
bottom with enough left over to start up both sides.
Make sure the bake element is cool. Lift it far enough to raise its feet
from the bottom of the oven (You may have to remove an
oven rack. )
Slide the foil sheet under the bake element. Make sure it is centered
and long enough to start up the sides.
When you put the bake element back down, make sure all the feet
rest solidly on the for1and that the foil is smoothed out across the
bottom of the oven. If the feet on the element are not solidly on the
Foil should be flat on foil, the oven may not bake properly.
the bottom so should If results aren’t what you expect:
the feet on the element. Remember. the oven keeps itself presentably clean at normal
baking temperatures. If you do very little baking, but a lot of broiling, you
may see fat spatters on the oven walls and door. This is because broiling
will add new spatters faster than old ones can be burned off. In some
cases. you may want to clean the oven by hand.
Hand-cleaning the Continuous Cleaning Oven:
1. Wash with hot. soapy water and rinse well.
2. Use a soapy steel wool pad or plastic scouring pad for more stubborn
spots.
3. Do not use commercial oven cleaners. These cleaners may collect
in the rough porcelain enamel finish. The fumes from commercial
oven cleaners trapped in the porcelain-enamel surface may be
harmful.
NOTE: The oven door is ventilated to help keep the outside cooler.
This also means that the inside of the oven door does not get as
hot as the oven walls. Because of this, some hand-cleaning of the
door may be needed. ..especially if the oven is used mostly for
broiling or at low baking temperatures.

Cleaning and caring for your range
Your range isdesigned to be easy to clean. You will usually wipe off
spills and spatters when they happen, but you will sometimes want to
clean under and behind the control knobs and surface units. This section
will tell you how to remove those, and what to use when cleaning.
Removing and replacing surface unit control knobs:
1. Be sure the control knobs are set to “OFF.”
2. Pull the black knobs straight off.
3. If the control has a chrome trim rins. oull it straiaht off.
Pull knob and trim ring
straight out. Remember
how the spring goes.
To remove surface
unit, lift and pull
straight out.
4. Wash the knobs (and trim rings) in&m, sudsywater.
5. Replace the trim rings first. If the control spring was removed, put
it back exactly as shown on the left.. .small end first.
6. Hold the black knob so it points to “OFF.” Push it straight back on.
Removing and Replacing Oven Control Knobs:
1. Be sure the knobs are set to “OFF.”
2. Pull each knob straight off.
3. Wash the knobs in warm, sudsy water.
4. The knobs are not interchangeable. Make sure you put the adjust-
able Oven Temperature Control Knob on the right place, and the
nonadjustable Oven Selector Knob on the other.
Removincl surface units and reflector bowls:
Firs< be sure the Surface Unit Controls are all “OFF” and that the
surface units are cool.
Lift each surface unit about an inch (2.5 cm) at the edge away from the
plug-in (receptacle). Pull the unit straight away from the plug-in. Do
not wash surface units: they will burn themselves clean during normal
use.
Lift out the reflector bowls.
Hold surface unit level
when replacing.
Replacing reflector bowls and surface units:
1. Be sure the surface unit controls are on “OFF.”
2. Put the reflector bowls back into their places. Make sure you can see
the plug-ins (receptacles) for the surface units through the square
hole in the side of each bowl.
3. Hold the surface unit level with the prongs (terminals) pointing at
the plug-in.
4. With the prongs started in the plug-in, start pushing in on the surface
unit. At the same time, lift a little on the side of the surface unit that’s
by the plug-in.
5. Make sure the surface-unit prongs are pushed into the plug-in as far as
they will go. The surface unit should fit into the reflector bowl and be
level.
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Cleaning under the cooktop:
Prop up the top with
support rod.
Pull straight with the
angle of part-open door.
Push down evenly.
\
To clean the area under the cooktop, lift the front of the cooktop at
the center. Raise the swing-up rod to hold it. (Be sure the tip of the rod is
in the notch in the cooktop )Use warm soapy water and a sponge or cloth.
Scouring powders or any other abrasive cleaner may harm porcelain-
enamel finishes and can scratch chrome.
Be careful not to raise the cooktop so high that it touches the
control console. And don’t drop it. Dropping the cooktop can chip or crack
a hard porcelain finish. or damage side panels and surface units.
Removing the oven door:
Removing the oven door may make it easier to clean the oven. To
remove the door, first open it to the first stop (about 4 inches or 10 cm).
Take hold of both sides of the door near the top; then lift it at the same
angle it is in.
With the door off. you will notice how the ends of the hinges slide
into slots at the bottom corners of the door To put the door back on, fit
both bottom corners of the door over the ends of the hinges. Push the
door down evenly, so neither corner gets ahead of the other. When it
reaches the bottom, you can close the door. A safety latch will hold the
door open until it is on correctly.
Removing the storage drawer (use care when handling the drawer):
The drawer below your oven is meant to store pots and pans.
Never keep anything in there that will burn or melt.
You may want to remove the drawer for cleanmg under the range.
Pull it straight out until it stops Use care when handling the drawer. Lift
the front and pull some more to get it over the stop Now slide It out until
it stops again Lift the tiramjer away from the range until it slips out of the
guides. To put it back. fit the side rails at the back of the drawer into both
guides on the range. Push it closed while lifting the front to get past the
stops.
Pull to stop. Lift; pull
again.