Whirlpool RF3020XE Manuel utilisateur

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.

Home Appliances

TimeSmart

Tips Inside!

4.65 Cubic Foot Oven

MODELS RF3020XE RF302BXE

PART NO. 3195946

1-800-253-1301

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 ___________________________________

A NOTE TO YOU

Thank you for buying a WHIRLPOOL®appliance.

Because your life is getting busier and more compli-

cated, 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 devel-

oped 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 appli-

ance, 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.

Keep this book and the sales slip together in a safe place for future reference.

Our Consumer Assistance Center number is toll-free.

Your safety is important to us.

This guide contains safety statements under warning

symbols. Please pay special attention to these sym-

bols and follow any instructions given. Here is a brief

explanation of the use of the symbol.

IMPORTANT SAFETY INSTRUCTIONS

RANGE SAFETY This symbol alerts you to hazards such

as fire, electrical shock, or other injuries.

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.

•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 climb-

ing 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.

wWARNING

continued on next page

•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.

•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 flam-

mable materials contact surface units,

areas near units, heating elements, or

interior surfaces of oven until they have

had sufficient time to cool. Other sur-

faces 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.

To reduce the risk of fire, electrical shock, injury

to persons, or damage when using the range,

follow basic precautions, including the following:

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 elec-

tric 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 ex-

posed 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, earth-

enware, 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.

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 well-

fitting 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 –

PUSHTO TURN

456

SURFACE

HEATING

BROIL BAKE

BROIL

150

200

250

300

350

400

450

500

OVEN

HEATING

OFF

PUSH TO TURN PUSH TO TURN

456

HI LO

456

SURFACE

HEATING

BROIL BAKE

BROIL

150

200

250

300

350

400

450

500 OVEN

HEATING

OFF

OFF OFF

OFF

OFF OFF

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.

Oven vent

(p. 17)

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

Left rear

control knob

Left front

control knob

Surface unit marker

(shows which surface

unit you are setting)

Surface heating

indicator light

(lights up when a

surface unit is on)

Right rear

control knob

Oven heating

indicator light

(lights up when the

oven is heating)

Right front

control knob

Oven selector

(pp. 11, 15)

Temperature

control knob

(pp. 11, 15)

Control panel

(pp. 7, 19)

Broil element

(p. 14)

Bake element

(p. 11)

Using the control knobs

Push in the control knobs before turning them to a

setting. You can set

them anywhere between

HI and OFF.

Surface unit heat settings

Use the following chart as a guide.

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

wWARNING

Fire Hazard

Turn all controls off when done cooking.

Failure to do so can result in death, fire,

or burns.

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.

SETTING

6-8

2-4

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.

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.

Home canning information

To protect your range:

•Use flat-bottomed canners/pans for best results.

•Use the largest

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 can-

ners/pans, if not

centered correctly, trap heat and can cause

damage to the cooktop.

•Do not place your canner on two surface units

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.

•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.

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 dam-

age 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.

center over

surface unit

1 inch

maximum

overhang

1" 1"

Pan

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.

USING YOUR RANGE

POSITIONING RACKS AND PANS

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 guide” on page 16.

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.

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 in-

crease 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, produc-

ing 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.

USING YOUR RANGE

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 circula-

tion and give you poor

cooking results.

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:

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.

WHEN YOU HAVE

1 pan

2 pans

3 or 4 pans

USING ALUMINUM FOIL FOR BAKING

•Do not line the oven bottom or the entire oven

rack with foil or other liners. It could affect the

quality of your baking.

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