Whirlpool RF376PXY User Manual

A Note To You

Important Safety lnstnxtions 3

Parts And Features 6 Using Your Range 7 Using The Self-

Cleaning Cyde 28 Caring For

Your Range

tf You Need Assistance

Or Setice 36 Warranty

1-800-253-1301

Cell us with questions or comments.

SELF-CLEANING ELECTRIC RANGE

MODELS RF376PXY

RF376PCY

Note To You

Thank you for buying a Whirlpool appliance.

You have purchased a quality, wotid+zlass 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 safefy. 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.

lf 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 36. 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

Deale<Narne Dealer Phone

Important Safety Instructions

To reduce the risk of fire, electrical shock, injury to persons, or damage when using the range, follow basic precautions, including the following:

General

*Use the range only for its,in- .

t;;i;iluse as described In this

Read all instructions before

using the range.

@Install or locate the range onl

in accordance with the provi dy

Installation Instructions. The

*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

‘WARNING: To reduce the risk interior surfaces of an oven

ping of the appliance, the

of ti

app iance must be secured by a

roperly installed anti-tip

racket. To check if the bracket is installed;properly, see “The anti-tip bracket” on page 27.

‘CAUTION: Do not store things

children mi range. Chil

ht want above the

ren could be burned

or injured while climbing on it.

‘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

part of the range. They

e burned or injured.

become hot enou h to cause bums. During an cp

after use, do

not touch, or let clothing or other flammable matenals contact surface units, areas near units, heatin

interior surfaces 0 oven until

elements or

3 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 cc~~~o~, the oven door and

D Do not operate the range if it

is damaged or not working properly.

‘Do not use the range for

warming or heatin

Persons could be urned or

injured, or a fire could start.

the room.

*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

*Use only d potholders. Moist

or damp po holders on hot surfaces ma from steam. holder touch hot heating elements. Do not use a towel or bulk

It coul *Keep range vents unobstructed. DO not heat unopened contain-

ers. They could explode. The hot contents could cause bums 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.

result in bums

0 not let pot-

cloth for a potholder.

catch on fire.

@Check to be sure glass cooking

utensils are safe for use on the range. Only certain types of glass, glass-ceramic, ceramic, earthenware or other glazed

utensils are suitable for cooktops without breaking due to the sudden change in temperature.

ONever leave surface units

unattended at high heat settings. A boilover could result and cause smoking and greasy spillovers that may ignite.

When using the cooktop *Do not cook on a broken

cooktop. If cooktop should break, cleaning solutions and spillovers may penetrate the broken cooktop and create a

risk of electrical shock. Contact a qualified technician immediately.

*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 heatin will be.exppsed an %

~~~~l~~~n~~~~~t~~~~~e also improves cooking efficiency.

element may result

*Turn pan handles inward, but

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

When using the oven *Always osition oven rack(s) in

desired ocation while oven IS P 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.

Grease *Grease is flammable. Do not

allow grease to collect around cooktop or in vents. Wipe spillover’s immediately.

*Do not usexase

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-

tray. Flaming grease outside of

an can be extin

aking soda or, i

uished with

available, a multipurpose dry chemical or foam-type extinguisher.

Care and cleaning *Clean cooktop with care. Some

cleaners can produce noxious fumes if applied to a hot surface. If a wet paper towel is used to wipe s cookin avoid s earn

area, e careful to

9 bums.

ills on a hot

*Small amounts of formaldehyde

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

iven

9 from fiberglass ins,ulatlon and food decomposition. Si exposure to these subs

nificant

9 antes

can cause cancer or reproduc-

tive harm. Exposure can be

minimized by venting with a

hood or o wiping o up

en window and excess food spills

prior to self-cleaning.

*Do not use oven cleaners. No

commercial oven cleaner or oven liner any kind s

rotective coating of

ould be used in or

around any part of the oven.

*Before self-cleaning the oven.,

remove broiler oven racks an

an, broiler rid,

cf 9 other utensr s.

Do not use your oven to clean miscellaneous parts unless you are instructed to do so in this Use and Care Guide.

*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 specifitally 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 -

Parts

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

And Features

parts

and features.

control panel )

Ovan vent

CleanTopN

ceramic

cooktop

Surface unit y

Mode4 and serial number plate -

Lock lever y

.Remoyable

storage drawer

Control panel

Oven selector control knob

Oven temperature

?A*-- Indicator

Elecbonlc

HEALTIMER” clock with oven controls and minute timer

Manual OV(WI light control

switch

Hot Sutface

lights

Automatic

Broil element

Bake element

Right front knob

control knob

heating indicator light

indicator light

control knob

unit

marker

Using Your Range

’ In This Section

lJ8lng the surfaw units ----1---1-17 Positioning raclo and pans -..------0 For best air drculdon U&g alumhum foil for baking ------.. 10 The electronic oven control8 ------- 11 Setting the clock ------------ 12 Using the electronic Minute

Using the Off/Cancel pad II ..-.....“. -..I_ .._. 13

Baking/roasting

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.

-..--...---,-.lo

Timer --.._.

. ..“.“..........................“..”..”....

-,..13

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.

Page

Adjusting lhs oven temperature control --14 Broiling ..---..-.-..-.-.--...---... 15

Broiling tips -.-...-.......-...--.- ---- 16

Energy l aving tlpo __-- -.-...-.,---16 Using the ele&ronIc MEALTiMER”contrd ,.17 The oven vent The storage drawer _---...--- --I.. 26 The anti-tip bracket

Optional door panel pat “..“....““........“...“...”

,---....---,---B-26

. . ..“..“..“.......“.......“....I..

Page

27 27

Surface heating indicator light

The SURFACE HEATING Indicator Light on the control panel will glow when a surface unit is turned on.

Hot surface indicator lights

The Hot Surface Indicator Lights on the cooktop surface will glow when the surface units get hot. The Indicator Lights will continue to glow as long as the surface units are too hot to touch, even after they are turned off.

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.

NOTE: The surface elements

and emit a burning odor during the first few hours of use. This is normal. It is caused by the insulation material of the new ceramic cooktop elements and will not occur again.

may smoke slightly

Until you get used to the settings, use the followlng as a guide. For best resuhs, start cooking at the high settings; then turn the control knob down to continue cooking.

SElTlNG 1 RECOMMENDED USE

To start foods cooking.

To bring liquids to a boil.

Medium-high l To hold a rapid boil.

To fry chicken or pancakes.

Medium

(opp~sks OFF)

For gravy, pudding and icing.

To cook large amounts of

vegetables.

Medium-low l To keep food cooking after

starting it on a higher setting.

To keep food warm until ready to serve.

Using the ceramic cooktop

Cooking on the ceramic cooktop is almost the same as cooking on conventional surface units.

There are, however, a few differences:

The ceramic cooktop will take slightly longer to heat up than a coil surface unit. it will also take a little longer to cool down. :I.

The surface unit will glow red when it is turned

on. You will see the element cycling on (glowing red) and off to maintain the proper temperature setting you have selected.

tf you use the ceramic cooktop for canning, use

the left front surface unit. For best canning

resutts, use a flat-bottomed canner.

Sliding metal pans on the ceramic cooktop surface could leave marks. Clean metal marks using the Cooktop Polishing Crerne included with your range. Remove these marks before

using the cooktop again. Wiping off the cooktop after each use will help keep the surface free from stains and provide the most even heating. See pages 32 and 33 for care

and cleaning suggestions.

Do not leave an empty utensil, or one which has boiled dry, on a hot surface unit. lt can overheat and may damage the utensil or surface unit.

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.

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.

With your hand, feel the bottom of your pans while they are cool for nicks and scratches.

Nicks and scratches on pan bottoms will

scratch the ceramic cooktop.

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 cooktop are now available in most houseware stores or departments.

The pan should have straight sides and a tightfitting lid.

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.

The pan material (metal or glass) affects how fast heat transfers from the surface unit through the pan material and how eventy heat spreads

over the pan bottom. Choose pans that provide the best cooking results.

Handles should be made a! a sturdy, heat-

resistant material and be securely attached to the pan.

Home canning information

Use flat-bottomed canners/pans for best results. Some canners have ridged bottoms (porcelain enamel-ware) and are not recom-

mended. They do not make good contact with the surface unit and cause severe overheating which damages the cooktop.

For best resuhs, 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 property centered, trap heat and can cause damage to

the cooktop.

Do not place canner on two surface units at the same time. Excessive heat build-up will damage the cooktop.

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.

To prolong the life of the elements:

- Prepare small batches at a time.

- Do not use elements for canning ail 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 1 l/z 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:

Angel and bundt cakes, yeast breads, frozen pies, large roasts and turkeys-Place rack on

lowest level.

Casseroles, muffins, most quick breads and meats-place rack on second or third level from bottom.

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.

Always position oven rack(s) in desired location before turning oven on. Be sure the rack(s) is level.

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

NOTE: For recommended rack placement when broiling, see “Broiling rack position chart” on page 16.

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.

Place the pans so that one is not dirtily over

the other.

Allow

1’12

to 2 inches (4-5 cm) of space around

each pan and between pans and oven walls.

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 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 loss,

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

-keep track of the cooking time.

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. The foil should 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 with aluminum foil.

lt will reduce air circulation and cause poor cooking results.

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

Electronic MEALTIMEFP pads control

Hour

There are three parts in the oven control section:

-The display

-The command pads

-The control knobs

Instructions for the oven contiol are covered on the following pages. Read them carefully.

When you first plug in the range, ‘88:88’ will

appear in the display. lf. after you set the clock

(page 12) 88:88” again appears on the display, your electricity was off for a while. Reset the clock

Display

Minute pa&

StarVenter pad

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.

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:

For settings from l-59 minutes, each minute will show in the display.

For settings over 1 hour, the display will decrease or increase in l-minute increments.

When using Cook Time and/or Stop l7me. 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 Contrgl Knob lets you set a specifii cooking temperature. When using the MEALTlMER’control you will use these knobs along with command pads (see “Using the electronic MEALTlMER’control” on page 17).

Setting the clock

1. Push the Clock/Set pads. The colon flashes and the previously set time of day will light up

in the display.

2. Use the Hour and Minute pads to set the time of day. Push the “up” (A) or l%lown” (V) pad(s) until the correct time shows in the display.

3. Push the Start/Enter pad.

NOTE: H you do not want the clock time displayed, push and hold the ClocWSet pad for 4 seconds. To display the clock time again, push the Clock/Set pad once.

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