Whirlpool RF36OOXY User Manual

UseAndCam

ANoteToYou
lmporta~safety

Instructions
PartsAndFeatures 6
Using Your Range
Using The Seff-

Cleaning Cycle 19
Caring For

Your Range
If You Need Assistam

or­Warranty

~T~REE~~onsor

2

3

7

22

26
32

SELF-CLEANING ELECTRIC RANGE

MODEL RF36OOXY

A Note To You

Thank you for buying a Whirlpool appliance.

You have purchased a quality, wo&c&ss 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. lt 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 Cwner­ship Registration Card provided with your appliance.

Your safety is important to us.

This guide contains safety symbols and statements. Please pay special attention to these symbols and
folbw 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.

ff you ever have a question concerning your appIiance’s operation, or if you need service, feel free to

call our Consumer Assistance Center for help. 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 slii and your dealer’s name and

telephone number. Keep this hook 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 shock, injury to

rsons, or damage when using the range, follow

asic precautions, including the following:

r

General

4ead all instructions before

using the range.

l

Install or locate the range only
in accordance with the pro­vided Installation Instructions. It
is recommended that the range
be installed by a qualified in­staller. The range must be
properly connected to electrical
supply and grounded.

l WARNING: To reduce the risk

of ti

ping of the appliance, the

P

app iance must be secured by
a properl installed anti-tip
bracket.

f!

o check if the bracket
is installed properly, see The
anti-tip bracket” on page 18.

@CAUTION: Do not store things

children mi
range. Chil iI

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

e burned or injured.

i

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.

4Jse the range only for its-in- .

t;;f;tl use as described In this

.

~DO not touch surface units,

areas near units, heating ele­ments or interior surfaces of

become hot enou h to cause
burns. Durin
not touch, or

an CP after use, do

9

et clothing or
other flammable matenals
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until

7

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 and the oven door.

@Do not wear loose or hanging

garments when using the
range. The could ignite if they

touch a ho Y surface unit and

you could be burned.

continued on next page

3

@Use only d

or damp po holders on hot sur-

potholders. Moist

7
faces may result in burns from
steam. Do not let potholder
touch hot heating elements. Do

not use a towel or bulk

foOnr;repotholder. It coul

cloth

catch

dy

*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 usincr the cookto~

l

Check to be sure lass cook-

ing utensils are sa 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 set­tin s. A boilover could result
an % cause smokin
greqeiy spillovers t at may

and

I?

.

.Make sure the reflector bowls

are in place during cooking.
Cookin

may su

without reflector bowls

k

ject the wiring and
components underneath them to
damage.

.Do not line reflector bowls with

aluminum foil or other liners.
Improper installation of these
liners ma

electric s

result in a risk of

ock or fire.

i!

‘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 may result in the

I

nrtrng of clothing or potholders.

8

orrect pan size also improves

cookng efl iciency.

*Turn pan handles inward, but

not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s, 9 and
spills due to bumping of the
pan.

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 potholder contact hot
heating element in oven.

*Use care when opening oven

door. Let hot air or steam
escape before removing or

replacing food.

4

Grease

l 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

range b

fitted Ii dy

coverin

, cookie s 7l

pan on

WI

h a well-

9

eet or flat

tray. Flaming rease outside of

an can be e

1

aking soda or, i B available, a

in

ii

uished with

multipurpose dry chemical or

foam-type extinguisher.

Care and cleaning

6mall amounts of formaldehyde

and carbon monoxide are
off in the Self-Cleaning cyc e

iven

9
from fiberglass insulation and
food decomposition. Si nificant

exposure to these subs 9 antes
can cause cancer or reproduc-

tive harm. Exposure can be

minimized by venting with a
hood or o P en window and

wiping ou excess food spills

pnor to self-cleaning.

ADO not use oven cleaners. No

commercial oven cleaner or
oven liner
any kind s I!

rotective coating of

ould be used in or

around any part of the oven.

aBefore self-cleaning the oven.,

remove broiler

oven racks an

an, broiler rid,

other utensl s.

cf

9
Do not use your oven to clean
miscellaneous parts unless you

are instructed to do so in this

Use and Care Guide.

ADO 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.

l Disconnect the electrical supply

before servicing the range.

- SAVE THESE

INSTRUCTIONS -

PartsAnd Features

This section contains captioned illustrations of your range. Use them to become familiar with the
kxation and appearance of all

parts and features.

Antl-tlp bracket
(on wall bahlnd
0entrol psnsl)

I

Plug-In surfi~ce
unlt with one-

::Etmz y

ModOiU4sMlsI
numbsrplste -

Renlovabk

storsge drawer

Control panel

u

f

- Oven wnt

-LOdtlt3VW

Broil element

1 saka element

Control
knob

6

LOW front

I

Left rear
Control

Automatk

MEALTIMER’
olookMnut0

start surfa&

time

stop
Urn0

I

henung
lndkstor
light

tempsrature own

oontrol knob

,

lWlng
lndkntor
light

aalytor

Rl;lht
mer
control
knob

Suriaos
unlt
marker

Fll;ht

front
control
knob

Using Your Range

In This Section

Udng the rutface unita I-.....-.. ---.........7

PodUonlng mdm and pm8 -.-.......---..@

For best air drculath “---“.-....-.“~.1o

Using alumlnum foil for baking . . .._ -- .-- 10

Betting the dock
Using the Ylnute Timer -..---.---...-11

BaUnghoa8Ung ..-.--._ - . . . . . ---.---12

Adjusting the oven temperature control -..-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.

--..-.“.“...“-.-...““““-“.

Pago

11

Brdllng -.. . . ..-....... - _-....-. -.-..--13

Paw

Brolllng tlpa -..................... -...-.-....--.14

Energy oavlng ups __....” -...-..-.. “..I .I.. -.15

Using thewtamatk YEALTlMER’dock..-18

The own vent ---....-- “..,“.....“““...““17

The storage dmww u................e....-............ -18

The antl-Up brwht ll-....ll-l.-..l. -....lE

Using the surface units

Coritrol knobs must be pushed In before
turnlng them to a setting. They can bs 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 Liiht 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, uss the
foliowing as a guide. For best resufts, start
axking at the high settings; then turn the control
knob down to continue cooking.

SEIllNG RECOMMENDED USE

Hi l To start fcuxfs cooking.

l To bring liquids to a boil.

Medium-high l To hold a rapid boil.

l To fry chicken or pancakes.

Medium l For gravy, pudding and icing.

l To cook large amounts of

vecetables.

Medium-low

l To keep food cooking after

starting it on a higher setting.

I

LO l To keep food warm until ready

to serve.

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
right cooking utensils for your needs.

l Use only flat-bottomed utensils that make good

contad 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 cooktop are
now available in most houseware stores or
departments.

l The pan should have straight sides and a tight-

fiiing 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.

l Handles should be made of a sturdy, heat-

resistant 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. ft 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 and/
or surface unit.

I

Product Damage Hazard

fl 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 resuft 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 ?o
continue cooking.

.1

Home canning information

To protect your range:

l Use flat-bottomed canners for best resutts. Do

not use canners with dented or ridged (porce­lain enamel-ware) bottoms. They do not make

good contact with the surface unit and cause

severe overheating which damages the

C-k@-

l For best results, use the largest surface unit.

Also, use a canner which can be centered over

the surface unit. Large diameter canners, if not

Optional canning kit

The large diameter of most water-bath or

pressure canners combined with high heat
settings for bng periods of time can shorten the
liie of regular surface units and cause damage to

the cooktop.

ff you plan to use the cooktop for canning, we

recommend the installation of a Canning Kit.

Order the kii (Part No. 242905) from your

Whirlpool dealer or authorized Whirlpools”
se&a company.

properly centered, trap heat and can cause

damage to the cooktop.

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

amtrol 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

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
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.

For proper cooking, follow these gukielines
for specifk foods:

l Angel and bundt cakes, yeast breads, frozen

pies, large roasts and turkeys-plaoe rack on
lowest level.

l Casseroles, muffins, most quick breads and

meats-place rack on second or third level from

bottom.

l Cookies, bhcuits. cakes and non-frozen pies-

place 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 a reliable cookbook.

1’12

to

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 mitts to
protect hands.

Failure to follow the above precautions
may result in personal injury.

Personal injury Hazard

For best air circulation

Hot air must circulate around the pans in the
oven for even heat to reach all parts of the oven.

l Place the pans so that one is not directly over

the other.

l Allow 11X-2 inches (4-5 cm) of space around

each pan and between pans and oven walls.

l Use onfy 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 comers of the oven rack.

Three or four pans

Place in opposite comers on each oven rack.

Stagger pans so no pan is directly over another.
NOTE: “Oven peeking’ may cause heat bss,

longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to

keep track of the cooking time.

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

with the food. The foil shoufd have the edges
turned up and be about 1 inch (3 cm) larger all

around than the dish holding the food.

. Do not cover the entire rack wlth aluminum foil.

ff will reduce air circulation and cause poor

cooking resuh.

l Do not line oven bottom or entire oven rack with

foil or other liners. Poor baking will result.

Eiectricsl Shock and Firs Hazard

Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.

10