Whirlpool RF325PXG User Manual

4.65 Cubic Foot Oven
MODEL RF325PXG
8053395A
with ACCUBAKE® System
Cleaning Electric
Range
A Note to You............2
Range Safety ............3
Parts and Features ..6
Using Your Range ....7
Caring for Your
Range......................22
Troubleshooting......28
Requesting Assistance or
Service ....................30
Index ......................31
Warranty..................32
1-800-253-1301
Call our Consumer Assistance Center
with questions or comments.
2
Our Consumer Assistance Center number is toll free.
1-800-253-1301
To find detailed product information, the location of the nearest Whirlpool dealer or designated servicer, to
purchase an accessory item, or register your appliance on-line, please visit our Web site at
www.whirlpool.com

A NOTE TO YOU

Thank you for buying a WHIRLPOOL®appliance.
The Whirlpool Brand is committed to designing quality products that consistently perform for you to make your life easier. 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, please 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 label/plate (see diagram in the “Parts and Features” section).
Please also record the purchase date of your appliance
and your dealer’s name, address, and telephone number.
Keep this book and the sales slip together in a safe place for future reference. It is important for you to save your sales receipt showing the date of purchase. Proof of purchase will as­sure you of in-warranty service.
Model Number Serial Number Purchase Date Dealer Name Dealer Address Dealer Phone
3
RANGE SAFETY
continued on next page
You will be killed or seriously injured if you don’t follow instructions.
You can be killed or seriously injured if you don’t follow instructions.
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.
This is the safety alert symbol. This symbol alerts you to hazards that can kill or hurt you and others. All safety messages will be preceded by the safety alert symbol and the word “DANGER” or
“WARNING.” These words mean:
wDANGER
wWARNING
All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.
wWARNING
Tip Over Hazard A child or adult can tip the range and be killed. Connect anti-tip bracket to rear range foot. Reconnect the anti-tip bracket, if the range is moved. See the installation instructions for details. Failure to follow these instructions can result in death or serious burns
to children and adults.
Making sure the anti-tip bracket is installed:
Slide range forward.
Look for the anti-tip bracket securely attached to floor.
Slide range back so rear range foot is under anti-tip bracket.
Anti-Tip Bracket
Range Foot
THE ANTI-TIP BRACKET
The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the anti-tip bracket fastened down properly.
4
RANGE SAFETY
WARNING: To reduce the risk of fire, electrical
shock, injury to persons, or damage when using the range, follow basic precautions, including the following:
WARNING: TO REDUCE THE RISK OF
TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.
CAUTION: Do not store items of interest to
children in cabinets above a range or on the backguard of a range – children climbing on the range to reach items could be seriously injured.
Proper Installation – Be sure the range is proper­ly installed and grounded by a qualified techni­cian.
Never Use the Range for Warming or Heating the Room.
Do Not Leave Children Alone – Children should not be left alone or unattended in area where the range is in use. They should never be allowed to sit or stand on any part of the range.
Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the range.
User Servicing – Do not repair or replace any part of the range unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.
Storage in or on the Range – Flammable materials should not be stored in an oven or near surface units.
Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.
Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heat­ing elements. Do not use a towel or other bulky cloth.
IMPORTANT SAFETY INSTRUCTIONS
DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS – Surface units may be hot even though they are dark in color. Areas near surface units may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units until they have had sufficient time to cool. Among those areas are the cooktop and surfaces facing the cooktop.
Use Proper Pan Size – The range is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.
Never Leave Surface Units Unattended at High Heat Settings – Boilover causes smoking and greasy spillovers that may ignite.
Make Sure Reflector Pans or Drip Bowls Are in Place – Absence of these pans or bowls during cooking may subject wiring or components underneath to damage.
Protective Liners – Do not use aluminum foil to line surface unit drip bowls or oven bottoms, ex­cept as suggested in the manual. Improper in­stallation of these liners may result in a risk of electric shock, or fire.
Glazed Cooking Utensils – Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.
Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units – To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.
Do Not Soak Removable Heating Elements – Heating elements should never be immersed in water.
SAVE THESE INSTRUCTIONS
5
RANGE SAFETY
Do Not Cook on Broken Cooktop – If cooktop should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a risk of electric shock. Contact a qualified techni­cian immediately.
Clean Cooktop With Caution – If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.
Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.
Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.
Keep Oven Vent Ducts Unobstructed.
Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.
DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. 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 heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.
IMPORTANT SAFETY INSTRUCTIONS
SAVE THESE INSTRUCTIONS
For self-cleaning ranges –
Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.
Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.
Clean Only Parts Listed in Manual.
Before Self-Cleaning the Oven – Remove broiler pan and other utensils.
For units with ventilating hood –
Clean Ventilating Hoods Frequently – Grease should not be allowed to accumulate on hood or filter.
When flaming foods under the hood, turn the fan on.
6
PUSH TO TURN
LO
2
3
4
5
6
7
8
HI
LO
2
3
4
5
6
7
8
HI
OFF
OFF
HR MIN
TIMER
SET
TIMER
OFF
BAKE
CUSTOM
TEMP
START
ENTER
OFF
CANCEL
CLOCK LIGHT
HEAT BAKE BROIL LOCK'D CLEAN TIMER
O
N
F
BROIL
5 SEC
ACCUBAKE SYSTE
M
PUSH TO TURN
LO
2
3
4
5
6
7
8
HI
LO
2
3
4
6
7
8
HI
5
ACCUSIMMER
OFF
OFF
NORMAL BURNER
MIN
MAX
PUSH TO TURN
LO
2
3
4
5
6
7
8
HI
LO
2
3
4
5
6
7
8
HI
OFF
OFF
HR
MIN
TIMER
SET
TIMER
OFF
BAKE
TEMP
START
ENTER
OFF
CANCEL
CLOCK LIGHT
HEATBAKE
BROILLOCK'D CLEANTIMER
O
N
F
5 SEC
ACCUBAKE SYSTE
M
CUSTCUSTOMOM BROIL
LO
2
3
4
5
6
7
8
HI
OFF
LO
2
3
4
5
6
7
8
HI
OFF
PUSH TO TURN
ACCUSIMMER
NORMAL BURNER
MIN
MAX
6
7

PARTS AND FEATURES

Oven vent
(p. 20)
Plug-in coil element with one-piece reflector bowl
(pp. 8, 22-25)
Anti-tip bracket
(p. 3)
Door Stop Clip
(pp. 26, 27)
Model and serial number plate
(behind left side of storage drawer)
Removable storage drawer
(p. 21)
CONTROL PANEL
Electronic
oven control
(pp. 12-20)
Control panel
(pp. 6, 22)
Automatic oven
light switch
(p. 27)
Broil element
(not shown)
(p. 18)
Bake element
(pp. 15, 16)
Left rear control knob
Left front control knob
Right front control knob
ACCUSIMMER control knob
Right rear control knob
Surface heating indicator light
(lights up when a coil element is on)
Coil element marker
(shows which coil element you are setting)
ACCUBAKE
®
system electronic oven control
ACCUSIMMER™ feature indicator light
(lights when ACCUSIMMER is on)
7

USING YOUR RANGE

Using the control knobs
Push in the control knobs before turning them to a
setting. You can set them anywhere be­tween HI and OFF.
NOTE: The ACCUSIMMER™ control knob does not have to be pushed in before turning.
Coil element area heat settings
Use the following chart as a guide.
wWARNING
Fire Hazard Turn off all controls when done cooking. Failure to do so can result in death or fire.
RECOMMENDED USE
To start food cooking.
To bring liquid to a boil.
To hold a rapid boil.
To quickly brown or sear food.
To maintain a slow boil.
To fry poultry or meat.
To make pudding, sauce, or gravy.
To stew or steam food.
To simmer food.
To keep food warm.
To melt chocolate or butter.
For a low simmer or when using lids.
For a high simmer or when simmering without lids.
SETTING HI
6-8
5
2-4
LO
ACCUSIMMER
MIN
MAX
Using the ACCUSIMMER feature
ACCUSIMMER is an adjustable setting for the left front element which allows for more accurate simmering of foods.
To set the ACCUSIMMER control:
1. Turn the small element knob clockwise from
the NORMAL BURNER position to the ACCUSIMMER ON position. The indicator light will glow.
2. Turn the left front element knob ON between
the ACCUSIMMER MIN and MAX settings. Adjust the setting according to type and size of cookware, the type and amount of food, and whether cookware lids are on or off. (See “Cookware tips” section.)
NOTE: All other elements can be used for normal operation whether ACCUSIMMER is in use or not.

USING THE COIL ELEMENTS

LO
2
3
4
5
6
7
8
HI
ACCUSIMMER
OFF
MIN
MAX
NORMAL BURNER
8
USING YOUR RANGE
USING THE COIL ELEMENTS (CONT.)
Home canning information
To protect your range:
Use flat-bottomed canners on all types of
cooktops, especially ceramic glass. Canners with rippled or ridged bottoms do not allow good contact with the surface.
Center the canner over the largest coil element. Do not extend more than one inch outside the coil element.
Large diameter canners/pans, if not centered correctly, trap heat and can cause damage to the cooktop.
Do not place your canner on two coil elements at the same time.
The type of material the canner is made of determines the length of heating time. Refer to the “Characteristics of cookware materials” chart later in this section for more information.
When canning for long periods of time, allow elements and the surrounding surfaces to cool down.
1" 1"
Pan
Surface cooking area
Alternate use of the coil elements between batches or prepare small batches at a time.
Start with hot water, cover with a lid, and bring to a boil; then reduce heat to maintain a boil or required pressure levels in a pressure canner.
On coil element model, keep your reflector bowls clean so that they will always reflect heat well.
For up-to-date information on canning, contact your local U.S. Government Agricultural Department Extension Office or companies who manufacture home canning products.
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 coil elements. 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 dealer or designated service company.
9
USING YOUR RANGE
The pan material affects how fast heat transfers from the coil element through the pan material and how e venly heat spre ads over the pan botto m. Choose pans that provide the best cooking results.
Aluminum
• Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron
• Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or ceramic glass
• Heats s low ly a nd uneve nly.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
Copper
• Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
Earthenware
• Can be used for cooktop cooking if recommended by the manufacturer.
• Use on low settings.
Porcelain enamel-on-steel or enamel-on-cast iron
• See cast iron and stainless steel.
Stainless steel
• Heats q uick ly b ut une ve nly.
• A core or base of aluminum or copper on the cookware provides even heating.
• Can be coated with porcelain enamel.

CHARACTERISTICS OF COOKWARE MATERIALS

USING THE COIL ELEMENTS (CONT.)
Cookware tips
Select a pan that is about the same size as the surface cooking area. Cookware should not ex­tend more than 1 inch (2.5 cm) outside the area.
For best results and greater energy efficiency, use only flat-bottomed cookware that
makes good contact with the surface cooking area. Cookware with rounded, warped, ribbed (such as some porcelain enamelware), or dented bottoms could cause uneven heating and poor cooking results.
Cookware designed with slightly indented bottoms or small expansion channels can be used.
Cookware with a non-stick finish has heating characteristics of the base material.
Use flat bottom cookware for best heat conduction from the surface cooking area to the cookware. Determine flatness with the ruler test. Place the edge of a ruler across the bottom of the cookware. Hold it up to the light. No light should be visible under the ruler. Rotate the ruler in all directions and look for any light.
Do not leave empty cookware, or cookware which has boiled dry, on a hot surface cooking area. The cookware could overheat, causing damage to the cookware or the surface cooking area.
10
USING YOUR RANGE

USING THE OVEN

Positioning racks and pans
Place the oven racks where you need them before turning on the oven.
To move a rack, pull it out to the stop position, 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.
For best performance, cook on one rack. Place the rack so the top of the food will be centered in the oven.
When cooking with two racks, arrange the racks on the 2nd and 4th rack guides. Two sheets of cookies may be baked if sheets are switched at approximately three quarters of the total bake time. Increase baking time, if necessary.
For best results allow 2 inches of space around
each pan and between pans and oven walls. 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.
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 corners on
each oven rack. Stagger pans so no pan is directly over another.
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
RACK POSITION
1st or 2nd rack guide from bottom
2nd rack guide from bottom
2nd or 3rd rack guide from bottom
NOTE: For information on where to place your rack when broiling, see “Broiling guidelines” later in this section.
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