Whirlpool RF302BXE, RF3020XE User Manual
SM
TimeSmart
Tips Inside!
Standard-Cleaning
Electric Ranges
A Note to You............2
Range Safety ........ 3-5
Getting to Know
Your Range ...............6
Using Your Range .....7
Caring for Your
Range .....................19
Troubleshooting......26
Requesting
Assistance or
Service....................27
Index.......................31
Warranty .................32
1-800-253-1301
Call our Consumer Assistance Center
with questions or comments.
4.65 Cubic Foot Oven
MODELS RF3020XE RF302BXE
PART NO. 3195946
®
Home Appliances
A NOTE TO YOU
Thank you for buying a WHIRLPOOL® appliance.
Because your life is getting busier and more complicated, WHIRLPOOL ranges are easy to use, save time,
and help you manage your home better. To ensure that
you enjoy years of trouble-free operation, we developed this Use and Care Guide. It is full of valuable
information about how to operate and maintain your
appliance properly and safely. Please read it carefully.
Also, complete and mail the Product 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 your appliance, you need to know your complete model number
and serial number. You can find this information on the
model and serial number plate (see the diagram on
page 6 for the location of the plate). Also, record the
other information shown in the next column.
Look for these tips!
Look for these Time Smart Tips located
throughout your Use and Care Guide. They will
help you save time and make the most of your
new appliance.
Model Number __________________________________
Serial Number ___________________________________
Purchase Date __________________________________
Dealer Name ____________________________________
Dealer Address__________________________________
Dealer Phone ___________________________________
Keep this book and the sales slip together in a safe place for future reference.
Our Consumer Assistance Center number is toll-free.
1-800-253-1301
2
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
explanation of the use of the symbol.
IMPORTANT SAFETY INSTRUCTIONS
wWARNING
General
Read all instructions before using
•
the range.
Install or locate the range only in accor-
•
dance 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.
To reduce the risk of fire, electrical shock, injury
to persons, or damage when using the range,
follow basic precautions, including the following:
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.
This symbol alerts you to hazards such
as fire, electrical shock, or other injuries.
WARNING: To reduce the risk of tipping
•
the appliance, the appliance must be
secured by a properly installed anti-tip
bracket. To check if the bracket is
installed properly, see “The anti-tip
bracket” on page 17.
CAUTION: Do not store things children
•
might want above the range. Children
could be burned or injured while climbing on it.
Do not leave children alone or unat-
•
tended in area where the range is in use.
They should never be allowed to sit or
stand on any part of the range. They
could be burned or injured.
Do not operate the range if it is
•
damaged or not working properly.
Do not 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 become hot enough to
cause burns. During and after use, do
not touch or let clothing or other flammable materials contact surface units,
areas near units, heating elements, or
interior surfaces of oven until they have
had sufficient 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, could also become hot enough to
cause burns.
continued on next page
3
RANGE SAFETY
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.
Use only dry pot holders. Moist or damp
•
pot holders on hot surfaces could result
in burns from steam. Do not let pot
holder touch hot heating elements. Do
not use a towel or bulky cloth for a pot
holder. It could catch on fire.
Keep range vents unobstructed.
•
Do not heat unopened containers. They
•
could explode. The hot contents could
cause burns and container particles
could cause injury.
Use only cookware approved for oven
•
use. Follow cookware manufacturer’s
instructions, especially when using glass
or plastic cookware.
Do not store flammable materials on or
•
near the range. The fumes could create
an explosion and/or fire hazard.
When using the cooktop
Make sure the reflector bowls are in
•
place during cooking. Cooking without
reflector bowls could subject the wiring
and components underneath them
to damage.
Do not line reflector bowls with aluminum
•
foil or other liners. Improper installation of
these liners could result in a risk of electric shock or fire.
Select a pan with a flat bottom that is
•
about the same size as the surface unit.
If pan is smaller than the surface unit,
some of the heating element will be exposed and could result in the igniting of
clothing or pot holders. Correct pan size
also improves cooking efficiency.
Check to be sure glass cookware is safe
•
for use on the range. Only certain types
of glass, glass-ceramic, ceramic, earthenware, or other glazed cookware are
suitable for cooktops without breaking
due to the sudden change in temperature.
Never leave surface units unattended 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.
4
RANGE SAFETY
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 elements
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 spillovers immediately.
Do not use water on grease fires. Never
•
pick up a flaming pan. Smother flaming
pan on range by covering with a wellfitting 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 extinguisher.
Care and cleaning
Do not soak removable heating elements
•
in water. The element will be damaged
and shock or fire could result.
Do not clean door heat seal. It is essen-
•
tial for a good seal. Care should be
taken not to rub, damage, or move the
seal. Clean only parts recommended in
this Use and Care Guide.
Do 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 –
5
GETTING TO KNOW YOUR RANGE
This section contains captioned pictures of your range. Use them to learn where all parts and
features are and what they look like. Use the page references to help you quickly find out more
about the part or feature you are interested in.
OFF
HI
OFF
Oven vent
(p. 17)
LO
OFF
2
OFF
LO
2
OFF
HI
3
LO
8
4
2
3
5
7
PUSH TO TURN
6
4
5
OFF
HI
8
7
6
BAKE
SURFACE
HEATING
BROIL
OVEN
HEATING
BROIL
150
500
450
400
3
200
4
250
300
350
HI
8
LO
8
2
7
7
6
3
5
6
PUSH TO TURN
4
5
Plug-in surface
unit with one-piece
reflector bowl
(pp. 7, 19, 21)
Anti-tip bracket
(p. 17)
Model and
serial number
plate
(behind left side
of storage drawer)
Removable
storage drawer
(p. 18)
Control panel
(pp. 7, 19)
Broil element
(p. 14)
Bake element
(p. 11)
CONTROL PANEL
LO
6
OFF
LO
2
3
HI
4
6
5
Left front
control knob
2
3
8
7
PUSH TO TURN PUSH TO TURN
Left rear
control knob
Temperature
Oven selector
(pp. 11, 15)
OFF OFF
HI
SURFACE
HEATING
8
7
4
6
5
OFF
BROIL
Surface heating
indicator light
(lights up when a
surface unit is on)
control knob
(pp. 11, 15)
BROIL
500
BAKE
450
400
OFF
OVEN
150
HEATING
200
250
300
350
Oven heating
indicator light
(lights up when the
oven is heating)
Surface unit marker
(shows which surface
unit you are setting)
LO
2
3
HI
8
7
4
6
5
Right rear
control knob
OFF
LO
2
3
HI
4
6
5
Right front
control knob
8
7
USING YOUR RANGE
To get the best cooking results, you should use your range the correct way. This section tells
you what you need to know to use your range safely and efficiently.
USING THE SURFACE UNITS
Using the control knobs
Push in the control knobs before turning them to a
setting. You can set
them anywhere between
HI and OFF.
Turn all controls off when done cooking.
Failure to do so can result in death, fire,
or burns.
Surface unit heat settings
Use the following chart as a guide.
wWARNING
Fire Hazard
SETTING
HI
6-8
5
2-4
LO
RECOMMENDED USE
To start foods cooking.
•
To bring liquids to a boil.
•
To hold a rapid boil.
•
To fry chicken or pancakes.
•
For gravy, pudding, and icing.
•
To cook large amounts of
•
vegetables.
To keep food cooking after
•
starting it on a higher setting.
To keep food warm until it’s
•
ready to serve.
Easy ways to save energy
Match the pan to the surface unit size.
•
The pan should have a flat bottom,
•
straight sides, and a well-fitting lid.
To help shorten your cooking time, use
•
the least amount of liquid possible.
Preheat your pans only when recommended
•
and for the shortest time possible.
Start your food on a higher heat setting,
•
then turn the control to a lower setting to
finish cooking.
Place a filled pan on the surface unit
•
before turning it on.
Keep your reflector bowls clean for best
•
heat reflection.
7
USING YOUR RANGE
USING THE SURFACE UNITS (CONT.)
Using cookware
Use the correct cookware to prevent damage
•
to the surface unit, cooktop, wiring, and
surrounding areas.
If the cookware is too small for the surface unit
•
or the bottom is not flat, the surface unit could
stay glowing red for an extended length of time
causing damage to the unit.
If you start cooking on high, it is important to
•
turn the control down to a lower setting to
complete cooking.
The surface unit could overheat or be damaged
•
if a pot has boiled dry or has been left empty on
a hot surface unit.
Using the right cookware
makes a big difference
Flat bottomed cookware, including woks,
•
canners, and teakettles, will provide better
contact with the surface unit and provide
the best cooking results.
Warped, dented, and ribbed-bottomed
•
cookware can result in uneven cooking
due to incomplete contact with the
surface unit.
Cookware that has been designed with
•
slightly indented bottoms or small
expansion channels can be used.
Choose medium to heavy gauge
•
(thickness) cookware.
The pan material (type of metal or glass)
•
affects how quickly and evenly the
pan heats.
Home canning information
To protect your range:
Use flat-bottomed canners/pans for best results.
•
Use the largest
center over
surface unit
maximum
overhang
Surface
unit
1 inch
Pan
1" 1"
centered correctly, trap heat and can cause
damage to the cooktop.
Do not place your canner on two surface units
•
To keep your elements working for as long as
•
possible:
– Prepare small batches at a time.
– Do not use your elements for canning all day.
Keep your reflector bowls clean so that they will
•
always reflect heat well.
Refer to your canner manual for specific
•
instructions.
•
surface unit for best
results. Also, use a
canner/pan that you
can center over the
surface unit and that
does not extend more
than one inch outside
the surface unit area.
Large diameter canners/pans, if not
at the same time. Too
much heat will build
up and will damage
the cooktop.
Start with hot water.
•
This reduces the time
the control is set on
high. Reduce the heat
setting to the lowest
position needed to
keep water boiling.
Optional canning kit
Most water-bath or pressure canners have large
diameters. If you do canning with them at high heat
settings for long periods of time, you can shorten
the life of regular surface units. This can also damage 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.
8
POSITIONING RACKS AND PANS
USING YOUR RANGE
General guidelines
Follow this section carefully to get the best
cooking results.
Before turning on the oven, place oven racks
•
where you need them.
To move a rack, pull it out to the stop, raise the
•
front edge, and lift it out.
Be sure the rack(s) is level.
•
Use pot holders or oven mitts to protect your
•
hands if rack(s) must be moved while the oven
is hot.
When baking/roasting with 1 rack, place the
•
rack so the top of the food will be centered in
the oven.
When baking/roasting on 2 racks, arrange the
•
racks on the 2nd and 4th rack guides from the
bottom.
Do not place items on the oven door when it
•
is open.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
NOTE: For information on where to place your rack
when broiling, see “Broiling guide” on page 16.
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
Using insulated bakeware, ovenproof
glassware, and dark metal pans
When baking with insulated cookie sheets
•
or baking pans, place them in the bottom
third of the oven. You may need to increase the recommended baking times,
so test for doneness before removing from
the oven.
When using ovenproof glassware or dark
•
bakeware, reduce the oven temperature
by 25°F but use the same baking time.
Because these pans absorb heat, producing darker bottom browning and crispier
crusts, place the rack in the center of the
oven. When baking pies and bread, you
can use the temperature suggested in the
recipe.
9
USING YOUR RANGE
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.
Place the pans so that one is not directly over
•
the other.
For best results, allow 11⁄2-2 inches of space
•
around each pan and between pans and
oven walls.
Use only one cookie sheet in the oven at a time.
•
Where to place pans:
WHEN YOU HAVE
1 pan
2 pans
3 or 4 pans
PLACE
In center of the oven rack.
Side by side or slightly
staggered.
In opposite corner 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:
Place the foil on the oven rack below the rack
•
with the food. Turn up
the foil edges and make
sure the foil is about
1 inch larger all around
than the dish holding
the food.
Do not cover the entire
•
rack with aluminum foil.
It will reduce air circulation and give you poor
cooking results.
Do not line the oven bottom or the entire oven
•
rack with foil or other liners. It could affect the
quality of your baking.
10
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