Whirlpool RJE-340P User manual

Whirlpool
SO-INCH FREE-STANDING ELECTRIC RANGE
Model RJE-340P
Control Panel
Model and Serial
Number Plate
Automatic Oven
Broil Element
Bake Element
Removable
Storage Drawer
Removable
Copy Your Model and Serial Number Here

Oven Signal Light Oven Light Switch
Oven Temperature Oven Selector Knob
Control Knob
Table of Contents
BEFORE USING YOUR RANGE ....................... .p”“;
USING THE SURFACE UNIT CONTROLS 4
.................
USING THE OVEN CONTROLS 4
..........................
l Baking ............................................... 4
l Broiling
l Variable Broil Feature 1: : : : : : : 1 : : : : : : : : : : : : : : : : : : : : 4
5
l Resettrng the Oven Temperature Control Knob 5
..............
SETTING THE CLOCK TO THE CORRECT TIME OF DAY ... 6
USING THE MINUTE TIMER 6
.............................
USING THE AUTOMATIC MEALTIMER* CLOCK ........... 6
OVEN RACK POSITIONS .................................. 8
USING THE OVEN LIGHT ............................. 8
THE OVEN VENT .................................... 8
THE OPTIONAL ROTISSERIE ............................. 9
YOUR CONTINUOUS CLEANING OVEN .................. 9
CLEANING AND CARING FOR YOUR RANGE ............. 11
l Cleaning Under the Cooktop ........................... 12
l Removing the Oven Door .......... 12
l RemovingtheStorageDrawer ........ . :::11.::::::::::: : 12
. Cleaning Chart ......................................... 13
IF YOU NEED SERVICE OR HELP ...................... 14
1. Before You Call for Service ...................... 14
2. If You Need Service .............................. 15
3. If You Have a Problem ............................... 15
“Tmk

Surface Unit Signal Light Minute Timer Stop Time Knob
Surface Unit Control Knobs Digital Clock Start Time Knob
Before using your range
1MPORTANT
This is the only fine print you’ll find in this booklet. Please read it to
be sure you use your range as it was meant to be used.
We build appliances to last, but we can’t control how they are used.
Before using it. you are personally responsible for making sure that it..
l is properly installed and leveled on a floor that will hold the weight, and
in a well-ventilated room.
l ISconnected only to the right kind of outlet, with the right electric supply
and grounding.
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

PUSH IN and turn to
setting.
To bake, turn the Oven
Selector Knob to BAKE
To broil, turn the Oven
Selector Knob to
BROIL.
Using the surface unit controls
The Surface Unit Control Knobs must be pushed in before turning
them. This helps avoid turning them on accidentally when wiping off the
Control Panel. And it helps keep small children from turning them on. You
must push in on them.. .then turn to the setting you want.
A design by each knob tells which unit is turned on by that knob.
(For example, [;5] shows that the right front unit.. the one closest to you
on your right.. will heat when you push in and turn that knob.)
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 [2 ] to help keep food at the temperature you
want.
The Signal Light will glow whenever a Surface Unit is on. Be
sure this light is off when you have finished cooking.
Using the oven controls
Baking:First-Follow the directions on page 8 for “Positioning Oven
Racks.”
Second-Turn 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-Place food in oven. The heating elements turn off and
on during baking to keep the oven at the temperature you set. The Oven
Signal Light will glow when the heating elements are on.
Fifth-When the baking is done. turn both the Oven Temperature
and Oven Selector Knobs to “OFF.”
Broiling:
First-Follow the dlrections on page 5 for placing the meat at the
right distance from the Broil 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 j ).
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 you are through, turn both the Oven Temperature
Control and the Oven Selector Knobs to “OFF.”

ALWAYS broil with the
door open about 4
inches (10 cm).
(
Remove the locking I
screw; NOTICE position
of notches.
Move black part toward
“LO.” One notch equals
about lO”F(5^C).
Move black part toward
“HI.” One notch equals
about lO’F(5‘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
Food Descriotion
top of food
to Broil
Element
Beef Steaks
Rare
Medium
Well done
Beef Steaks
Rare
Medium
1” (2.5 cm) 3” (8 cm)
1” (2.5 cm) 3” (8 cm)
1” (2.5 cm) 3” (8 cm)
l’i” (4 cm) 4”.5”(10-1 3cm) 13-15 6-8
1‘IL” (4 cm) 4” -5” (10-l 3cm) 17-19 8-10
Approximate
Minutes
1st side 2nd side
7-9 3-5
9-11 4-7
11-13 5-7
Well done 1”~” (4 cm) 4” -5” (lo-13 cm) 19-21 14-16
Hamburgers k” (1 cm) 3” (8 cm) 6-8 4-5
Lamb Chops
Medium 1” (2.5 cm) 3” (8 cm) 6-8 4-5
Ham slice, precooked $ “.1”
or tendered (l-2 5 cm)
3” (8 cm) 6-8 4-5
Canadian Bacon ‘2” (1 cm) 3” (8 cm) 6 4
Pork Rib or Loin Chop i,d“. 1”
Well done (2-2 5 cm) 4” -5” (lo-13 cm) 15 10
Chicken 2-3 lb
(l-l 5 kg)
cut in half
7” -9” (18-23 cm) 25-30 10-12
Fish whole 3” (8 cm) 11-16 9-14
fillets 3” (8 cm) 7-8 5-7
Liver 1L”m34’
(l-2 cm) 3” (8 cm) 3 3
Frankfurters 4” -5” (lo-13 cm) 6-7 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 in the “BROIL” position in
order for the Broil Element to heat.
Resetting the Oven Temperature Control Knob:
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 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, remove the locking
screw 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).
5

Setting the clock to the correct time of day
1. Push in the Minute Timer Knob and turn it clockwise until the digits
show the correct time of day.
2. The Minute Timer hand will turn as you set the clock. When the clock
is set. let the knob pop out. Then. while it is out, turn the Minute Timer
hand counter-clockwise to “OFF.” If you push in on the knob when
setting the Minute Timer. you will change the setting of the clock.
Using the Minute Tinier
Turn the knob in the center of the timer...don’t push it in...to
the number of minutes you want to time. When the time you set is up, a
buzzer will sound. Turn the hand to “OFF” to stop the buzzer.
The Minute Timer does not start or stop cooking. It only buzzes
when the time you set is up. It can be used to time almost any cooking
operation. It can even remind you of other things (like when to add
softener to the washer).
For the most accurate timing. turn the knob past the time you
want. Then turn it back to the setting.
Using the automatic MEALTIMER* clock
The automatic feature of the MEALTIMER* Clock lets you be away
from home when the oven starts. or when it stops. It will turn on and off
automatically. or just turn off automatically.
Let’s say you have a roast that will take four hours to cook. Dinner
ISsupposed to be at h:OO. but you have an appointment at 1:30 and you
know you won’t get home until at least 4:O0. When do you have time to
put in the roast?
With the Automatic MEALTIMER* Clock, It’s easy. Just before you
leave for your appointment. put the roast in the oven, set the start time for
2:00 and the stop time for 6:00 (four hours). Set the Oven Selector to
“TIMED” and set the Oven Temperature Control Knob for the tempera-
ture you want. Then leave. The oven will start at 2:O0. bake for four hours
at the selected temperature. and shut off at 6:O0.
-Tmk
To start and stop your oven automatically:
1. Be sure the clock is set to the
right time of day. (The start
and stop time hands will also
show the correct time.)
2. Place the food in the oven.

3. Push in and turn the Start
Time Knob clockwise to the
time you want the oven to
start.
5. Turn the Oven Temperature
Control Knob to the temper-
ature you want to use to cook
the food.
4. Push in and turn the Stop
Time Knob clockwise to the
time you want the oven to
stop.
6. Set the Oven Selector to
“TIMED.”
When cooking is finished, turn both the Oven Selector and the
Oven Temperature Control Knobs to “OFF”
If you want to stop the oven before it stops automatically, turn
the Temperature and Selector Knobs to “OFF.” Remove food from the
oven. You don‘t have3to do anything with the Stop Time Knob.
When you want the oven to start now, but stop automatically:
1 Be sure the clock and the start and stop time hands show the right time
of day
2. Put the food in the’ oven
3. Push in and turn the Stop Time Knob to the time you want the oven to
stop cooking.
4. Turn ihe Oven Selector to “TIMED” and the Oven Temperature Con-
trol to the temperature setting you want.
5. When cooking is finished, turn the Oven Selector and Temperature
Control Knobs to “OFF.”

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.
To remove rack, pull
forward until rack
stops, lift front and pull.
0
@
“0
0
Replace with a 40-watt
APPLIANCE bulb.
For:
Baking Place Rack: -- On the second or third rack guide from the top..
so food is in the center of the oven.
Broiling
Roasting LARGE
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.
Roasting
SMALLER
cuts of meat
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
turn on the lrght without opening the door, push the Oven Light Switch
Push it again to turn the light off.
To replace the oven light bulb:
1. Turn off the electric power 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) avarlable 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 bakrng 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.

The optional rotisserie
If you would like a rotisserie with your oven. you can order a kit
from your dealer. Easy installation Instructions come with the kit
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 a smooth surface. But on the rougher
surface in a Continuous Cleaning Oven. a fat spatter spreads out to a very
thin layer.
Think of the difference between a drop of water on a piece of
waxed paper and one on a paper towel. The water on the waxed paper
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 ISused 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 bakrng or roasting. The oven can be pre-
Liquids spread on rough sentably clean with llttle or no hand cleaning .depending on how it
is used.
surfaces; bead up on
smooth surfaces. The conttnuous 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 roasttng, 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 alumrnum foil is placed on the bottom of the oven. It
helps catch these sptllovers and the foil can be replaced when necessary.

Caring for your Continuous Cleaning Oven:
1. Follow trusted recipes for baking. roasting and broiling. They
WIIIgive 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 window should also be kept clean with hot. sudsy
water Do not use a soapy steel-wool pad on the window. Rinse
well and dry klith 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 grocery stores. Or you can order an aluminum foil kit (Part
Number 241430) from your Whirlpool Dealer.
1. When cutting the foil. make sure it is long enough to cover the
bottom with enough left over to start up both sides.
2. 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. 1
3. Slide the foil sheet under the bake element. Make sure it is centered
Foil should be flat on and long enough to start up the sides.
the bottom so should 4. When you put the bake element back down, make sure all the feet
the feet on the element. rest solidly on the foil and that the foil is smoothed out across the
bottom of the oven. If the feet on the element are not solidly on the
foil. the oven may not bake properly.
If results aren’t what you expect:
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.
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