Whirlpool RF315PXY User Manual
A Note To You
Important Safety
Instructions
2
3
Parts And Features
Using Your Range
Caring For
Your Range
tf You Need Assistance
Or Setice
Warranty
1-800-253-l 301
Call us with questions or comments.
STANDARD-CLEANING ELECTRIC RANGE
MODELS RF315PXY
6
7
27
33
36
RF315PCY
A Note To You
Thank you for buying a Whirlpool appliance.
You have purchased a quality, world-class home appliance. Years of engineering experience have gone
into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. It is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Ownership Registration Card provided with your appliance. This will help us notify you about any new information on your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbol.
This symbol will help alert you to such dangers as
personal injury, burns, fire and electrical shock.
This symbol will help you avoid actions which
could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our Consumer Assistance Center number, l-800-253-1301.
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
persons, or damage when using the range, follow
basic precautions, including the following:
General
l
Read all instructions before
using the range.
l
Install or locate the range only
in accordance with the provided Installation Instructions.
*WARNING: To reduce the risk
of ti ping of the appliance, the
P
app iance must be secured by
a proper1
bracket.
installed anti-tip
f!
o check if the bracket
is installed properly, see “The
anti-tip bracket” on page 26.
*CAUTION: Do not store things
children mi
range. Chil
ht want above the
%
ren could be
burned or injured while climbing on it.
l
Do not leave children alone or
unattended in area where the
range is in use.They should
never be allowed to sit or stand
on an
could
l
DO not operate the range if it
part of the range. They
‘b
e burned or injured.
is damaged or not working
properly.
@Do not use the range for
warming or heatin the room.
Persons could be urned or
%
injured, or a fire could start.
shock, injury to
@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 enou h to cause
2
burns. During an
after use, do
not touch, or let clothing or
other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until
9
they have had sufficient time to
cool. Other surfaces of the
range may become hot enough
to cause burns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop, the oven door and
window.
*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.
continued on next page
3
@Use only d
potholders. Moist
or damp po holders on hot r
surfaces ma
from steam.
result in burns
I5
0 not let potholder touch hot heating
elements. Do not use a towel
or bulk cloth for a potholder.
catch on fire.
It coul
J
*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.
@Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When using the cooktop
@Check to be sure
ing utensils are sa
lass cook-
3
e for use on
the range. Only certain types
of glass, glass-ceramic, ce-
ramic, earthenware or other
glazed utensils 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
gre;;y sprllovers that may
.
@Make sure the reflector bowls
are in place during cooking.
Cookin
may su
without reflector bowls
%
ject the wiring and
components underneath them
*Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i
flammable materia s,
niting of
9
and
to damage. spills due to bumping of the
~DO not line reflector bowls with
aluminum foil or other liners.
pan.
When using the oven
Improper installation of these
liners may result in a risk of
electric shock or fire.
@Select a pan with a flat bot-
tom that IS about the same size
as the surface unit. If pan is
smaller than the surface unit,
some of the heat in
will be ex
result in t
osed an % ma
I!
e igniting of c othing
element
Y
or potholders. Correct pan
size also improves
cooking
@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 potholder contact hot
heating element in oven.
@Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
efficiency.
4
Grease
Care and cleaning
*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 flamin pan on
range by coverin
fitted lid, cookie s eet or flat
WI h a well-
9
91
tray. Flaming grease outside of
an can be extin uished with
g
aking soda or, i P available, a
multipurpose dry chemical or
foam-type extinguisher.
- SAVE THESE INSTRUCTIONS -
@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 essential 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 sup-
ply before servicing the range.
PartsAnd Feahwes
This section contains captioned illustrations of your range. Use them to become familiar with the
location and appearance of all parts and features.
Anti-tip bracket
(on wall
Plug-in
surface unit
with onepiece
porcelain
reflector bowl -
Model and serial
number plate /
Removable
storage drawer
behind, control panel)
Automatic oven
light switch
Broil element
/ Bake element
Oven vent
Control panel
Left front
control knob
Left rear
control knob
6
Oven
selector
I
Surface
heating
indicator light indicator light
Oven temperature
control knob
Oven heating
I ’
Electronic
MEALTIMER” clock
with oven controls
and minute timer
I
Right rear
control knob
Manual oven
light switch
Right front
control knob
Surface unit
marker
Using Your Range
In This Section
Using the surface units
Positioning racks and pans .............................. .9
For best air circulation ...................................... .9
Using aluminum foil for baking ...................... .I0
The electronic oven controls
Setting the clock
Using the electronic Minute Timer.. ............... .12
Using the Off/Cancel pad ................................. 12
Bakindroasting ................................................ 13
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.
.....................................
........................... 10
...............................................
Page
11
.7
Adjusting the oven temperature control ....... .13
Broiling .............................................................. 14
Broiling tips ....................................................... 15
Using the electronic MEALTIMERTL” control . .16
The oven vent .................................................. .25
The storage drawer .......................................... 25
The anti-tip bracket ......................................... .26
Optional door panel pat .................................. 26
Energy saving tips ........................................... .26
Page
Using the surface units
Control knobs must be pushed in before
turning them to a setting. They can be set
anywhere between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker shows
which surface unit is turned on by that knob.
Surface heating indicator light
The SURFACE HEATING Indicator Light on the
control panel will glow when a surface unit is
turned on.
Burn and Fire Hazard
Be sure all control knobs are turned to OFF
and all indicator lights are OFF when you
are not cooking.
Someone could be burned or a fire could
start 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 settings; then turn the control
knob down to continue cooking.
1 SElTING 1 RECOMMENDED USE 1
HI
*To start foods cooking.
*To bring liquids to a boil.
Mediumhigh
*To hold a rapid boil.
*To fry chicken or pancakes.
l
Medium
(opposite OFF)
For gravy, pudding and icing.
*To cook large amounts of
vegetables.
Medium-low *To keep food cooking after
starting it on a higher setting.
LO *To keep food warm until
ready to serve.
Home canning information
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 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 WhirlpoolSM
service company.
To protect your range:
l
Use flat-bottomed canners/pans for best
results.
l
For best results, use the largest surface unit.
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 cook-top.
l
Do not place canner on two surface units at the
same time. Excessive heat build-up 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.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
correct cooking utensils for your needs.
l
For best results and greater energy efficiency,
use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
- Turn it over and check the bottom of the pan
by placing a ruler across it.
- Rotate the ruler in all directions. There
should be no gaps between the pan and the
ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cook-top are
now available in most houseware stores or
departments.
l
The pan should have straight sides and a tightfitting lid.
l
Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
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 a sturdy, heatresistant material and be securely attached to
the pan.
l
Do not leave an empty utensil, or one which
has boiled dry, on a hot surface unit. It can
overheat and may damage the utensil or
surface unit.
l
Do not use canners, woks and specialty
utensils with rounded, warped, ridged or dented
bottoms. These could cause severe overheating which damages the utensil andlor surface
unit.
I
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 for long periods
of time can 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.
Product Damage Hazard
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1
l/2
to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these guidelines
for specific foods:
l
Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l
Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
l
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 potholders or oven mftts to
protect hands.
Failure to follow the above precautions may
result in personal injury.
bottom.
l
Cookies, biscuits, cakes and non-frozen piesplace rack on second or third level from bottom.
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 15.
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
Allow
1’12
each pan and between pans and oven walls.
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.
NOTE: “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
to 2 inches (4-5 cm) of space around
Personal Injury Hazard
9
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
wfth the food. The foil should have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish holding the food.
l
Do not cover the entire rack with aluminum 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.
Electrical Shock and Fire Hazard
Do
not allow foil to touch the heating
elements because it will damage them and
could resuft in shock or fire hazard.
The electronic oven controls
Clock set pad
Minute timer
set and off
pads
Elecfronic 1
MEALTIMEFP
control
Hour’
pads
There are three parts in the oven control section:
-The display
-The command pads
-The control knobs
Instructions for the oven control are covered on
the following pages. Read them carefully.
When you first plug in the range, “88:88” will
appear in the display. If, after you set the clock
(page 11) “88:98” again appears on the display,
your electricity was off for a while. Reset the
clock.
10
Off/cancel
pad
tiinute
pads
&N/enter
pad
Display/clock
When you are not using the oven, this is an
accurate clock. When using the oven or Minute
Timer, the display will show the time settings and
what command pads have been pressed.
When showing the time of day, the display will
show the hour and minutes.
When using the Minute Timer, the display
shows minutes and seconds in the following
sequence:
l
For settings from l-59 minutes, the display will
count down each second.
. For settings over 1 hour, the display will count
down each minute.
When using Cook Time and/or Stop Time, the
display shows hours and minutes.
Control knobs
There are two control knobs: the Oven Selector
and the Oven Temperature Control Knob. The
Oven Selector tells the oven which mode you
wish to cook in (Bake, Broil, Time Bake), while
the Oven Temperature Control Knob lets you set
a specific cooking temperature. When using the
MEALTIMER” control you will use these knobs
along with command pads (see “Using the
electronic MEALTIMER- control” on page 16).
Command pads
The command pads tell the oven what to do and
in what order. A few examples:
-Clock/Set tells the oven you are going to set the
clock.
-Off/Cancel tells the oven or Minute Timer to turn
Off.
Each command pad (except Off/Cancel and Start/
Enter) has its own indicator. The indicator comes
on when you touch the command pad.
Setting the clock
1. Push the Clock/Set pad. The colon flashes
and the previously set time of day will light up
in the display.
CLOCK
2. Use the Hour and Minute pads to set the time
of day. Push the “up” (A) or “down” (V) pad(s)
until the correct time shows in the display.
3. Push the Start/Enter pad.
NOTE: If you do not want the clock time displayed, push and hold the Clock/Set pad for 4
seconds. To display the clock time again, push
the Clock/Set pad once.
11
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