Whirlpool RF330PXA Manuel utilisateur

AlUoteToYou 2

ImportantSafety

Imctions 3

Parts And Features 6

Using Your Range 7

Carin For

Your nge&I 18

If You Need

Pa 27

Warranty 32

1-800-253-1301

cdluswithgrertionswcommeJnts.

CONTINUOUS-CLEANING ELECTRICRANGE

5193

MODEL RF330PXA

A Note To You

Thank you for buying a Whirlpool appliance.

You have purchased a quality, worldclass 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 appli-

ance. 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 27. 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

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

Read all instructions before

using the range.

4nstall or locate the range only

in accordance with the pro-

vided Installation Instruc-

@Donot use the range for

warming or heatin

Persons could be urned or

the room.

injured, or a fire could start.

@Usethe range only for itsin- .

tions.The range must be in- t;;;;fluse as described In this

stalled by a qualified installer.

The range must be properly

connected to electrical supply

and grounded.

a tttsttt

@Donot touch surface units,

areas near units, heating ele-

ments or interior surfaces of

oven. Surface units and heating

WARNING: To reduce the risk elements may be hot even

of tiP

ping of the appliance, the though they are dark in color.

app iance must be secured by Areas near surface units and

a proper1 installed anti-tip

f! interior surfaces of an oven

bracket. o check if the bracket become hot enou h to cause

is installed properly, see “The burns. During anCP

after use,

anti-tip bracket on page 17. do not touch, or let clothing or

@CAUTION: Do not store things other flammable materials

children miil ht want above the contact surface units, areas

range. Chil ren could be near units, heatin elements or

burned or injured while climb- interior surfaces 0 oven until9

ing on it. they have had sufficient time

@Donot leave children alone or to cool. Other surfaces of the

unattended in area where the range may become hot enough

range is in use. They should to cause burns; such as, the

never be allowed to sit or stand oven vent opening, the surface

on an

could ‘bpart of the range. They near the vent opening, the

e burned or injured. cwodMo”wp,the oven door and

Do not operate the range if

it is damaged or not working

properly.

continued on next page

@Donot wear loose or hanging

arments when usin

7hey could ignite if ti the range.

ey touch a

hot surface unit and you could

be burned.

@Useonly dry otholders. Moist or

damp pothol 8ers on hot surfaces

may result in burns from steam.

Do not let potholder touch hot

heating elements. Do not use a

towel or bulky cloth for a

potholder. It could catch on fire.

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 materials

on or near the ran e. The fumes

can create an exp osion and/or?

fire hazard.

When usina the cooktoD

*Make sure the reflector bowls

are in place during cooking.

Cookin 9,without reflector bowls

may su ject the wirin

ponents underneath t

a and com-

em to

damage.

Do not line reflector bowls with

aluminum foil or other liners.

Improper installation of these

liners may result in a risk of

electric shock or fire.

Gelect 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

@Check to be sure 9lass cook-

ing utensils are sa e for use on

the ran e. Only certain types of

glass, g ass-ceramic, ceramic,

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 set-

tings. A boilover could result

and cause smoking and greasy

spillovers that may ignite.

@Turnpan 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 osition oven rack(s) in

desired ocation while oven

ISP

cool. If a rack must be re-

moved while oven is hot, do

not let potholder contact hot

heating element in oven.

@Usecare when opening oven

door. Let hot air or steam es-

cape before removing or re-

placing food.

Grease

@Grease is flammable. Do not

allow grease to collect around

cooktop or in vents. Wipe spill-

overs immediately.

30 not use water on grease

Iires. Never pick up a flaming

Dan. Smother flamin

‘ange by coverin pan on

iitted lid, cookie s

7lWIh a well-

eet or flat

ray. Flaming rease outside of

Dancan be e

I%in uished with

Daking soda or, i

?available, a

nultipurpose dry chemical or

loam-type extinguisher.

Care and cleaning

@Donot soak removable heat-

ing elements in water. The

element will be damaged and

shock or fire could result.

@Donot use oven cleaners. No

commercial oven cleaner or

oven liner

any kind sI! rotective coating of

ould be used in or

around any part of the oven.

@Donot clean door heat seal. It

is essential for a ood seal.

Care should be ta

en not to

rub, damage or move the seal.

Clean only parts recommended

in this Use and Care Guide.

@Donot repair or replace any

part of the range unless specifi-

cally recommended in this

manual. All other servicing

should be referred to a quali-

fied technician.

*Disconnect the electrical supply

before servicing the range.

- SAVE THESE INSTRUCTIONS -

Parts And Features

This section contains captioned illustrations of your range. Use them to become familiar with

the location and appearance of all parts and features.

- Oven vent

reflector bowl

Model and

aBroil element

‘Bake element

. Foil liner

Control panel

Left front Left rear Clock/Minute Oven temperature Oven Surface

control knob control knob Tlmer control knob selector unlt marker

I I I I I I

//\ I I-

Manual oven Surface heating Oven heatin

light switch Indicator light indicator lig it Right rear

t control Right front

control

knob knob

Using Your Range

In This Section Page

Using the surface units ......................7

Positioning racks and pans ...............9

For best air circulation .....................10

Settrng the clock ...............................11

Using the Minute Timer ....................11

Baking/roasting ................................12

Adjusting the oven temperature

control ...............................................13

Page

Broiling .............................................. 13

Broiling tips ....................................... 15

Energy saving tips ............................ 15

The oven vent ................................... 16

The storage drawer .......................... 16

The anti-tip bracket .......................... 17

Optional door Panel pat ................. .17

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.

Using the surface units

Push in control knobs before turning

them to a setting. You can 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.

Bum 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

couth start if

surface unit is acciden-

tally left ON.

Until you get used to the settings, use

the following as a guide.

For best results,

start cooking at the high setting; then turn

the control knob down to continue cooking.

SElTlNG 1 RECOMMENDEDUSE 1

Medium

For gravy, pudding and

(opposite OFF) icing.

To cook large amounts of

vegetables.

Medium-low

To keep food cooking

after starting it on a higher

setting.

To keep food warm until

ready to serve.

Cookware tips

Select a pan

that is about the same size

as the surface unit.

NOTE: For best results and greater

energy efficiency,

use only flat-bottomed

utensils that make good contact with the

surface units. Utensils with rounded,

warped,

ribbed (such as some porcelain

enamelware) or dented bottoms could

cause severe overheating, which damages

the utensil and/or surface unit.

Woks, canners and teakettles with flat

bottoms suitable for use on your cooktop

are now available in most stores that sell

housewares.

The pan

should have straight sides and a

tight-fitting lid.

Choose medium to heavy gauge

(thick-

ness) pans that are fairly lightweight.

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.

Handles

should be made of sturdy, heat-

resistant material and be securely attached

to the pan.

Product Damage Hazard

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 can result in damage to the

surface unit, cooktop, wiring and

surrounding areas. To prevent dam-

age, use correct utensils, start cooking

on HI and turn control down to con-

tinue cooking.

Do not leave an empty utensil, or one

which has boiled dry, on a hot surface

unit. The utensil can overheat and

may damage the utensil or surface

unit.

Home canning information

To protect your range:

Use flat-bottomed canners/pans

for best

resutts.

Use the largest surface unit

for best

results. Also, use

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

cooktop.

Do not place 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

heat setting to lowest position needed to

keep water boiling.

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.

Optional canning kit

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 regular 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 kii (Part No. 242905) from

your Whirlpool dealer or authorized

WhirlpoolSM service company.

Positioning racks and pans

For baking/roasting with one rack,

place

the rack so the top of the food will be

centered in the oven.

Rack placement for specific foods:

FOOD RACK POSITION

Frozen pies, large Lowest level or

roasts, turkeys 2nd level from

bottom

Angel and bundt 2nd level from

cakes, most quick bottom

breads, yeast

breads, casseroles,

meats

Cookies, biscuits, 2nd or 3rd level

muffins, cakes, non- from bottom

frozen pies

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 14.

Personal Injury Hazard

*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.

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

1% to 2 inches

(4-5 cm) of space around each pan and

between pans and oven walls. There must

minimum space of 1 inch (2.5 cm).

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.

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