Whirlpool RF365BXY Manuel utilisateur

UseAndCare

1-800-253-I 301

A Note To You 2

Important Safety

instructions 3

Parts And Features 6

Using Your Range 7

Using The Setf-

Cleaning Cycle 19

Carin For

Your ange

I! 22

If You Need Assistance

Or Setvice 28

Warranty 32

~---~- --

Call us with questiot% o~knments.

SELF-CLEANING ELECTRIC RANGE

MODELS RF365BXY

RF365PXY

RF370PXY

A Note To You

Thank you for buying a Whirlpool appliance.

You have purchased a quality, world-class 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 Owner-

ship Registration Card provided with your appliance. This will help us notify you about any new informa-

tion 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 26. 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 Instructions.

The range must be installed by

a qualified installer. The range

must be roperly connected to

electrica P

supply and grounded.

WARNING: To reduce the risk

of ti ping of the appliance, the

app iance must be secured by

a proper1 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 ht want above the

range. Chil il ren could be

burned or injured while climb-

ing 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 ‘bpart of the range. They

e burned or injured.

Do not operate the range if it

is damaged or not working

properly.

@Donot use the range for

warming or heatin the room.

Persons could be urned or

injured, or a fire could start.

Use the ranae onlv for its in-

@Donot touch surface units,

areas near units, heating ele-

ments 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 enou h to cause

burns. During ancp

after use,

do not touch, or let clothing

or other flammable materials

contact surface units, areas

near units, heatin elements or

interior surfaces 0 oven until

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, the oven door and

.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 3

4Jse only d potholders. Moist

or damp po holders on hot sur-

faces may result in bums from

steam. Do not let potholder

touch hot heating elements. Do

not use a towel or bulk cloth

foOnr;r~otholder. It coul J catch

@Keep range vents unobstructed.

@Donot 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 using the cooktop

.Make sure the reflector bowls

are in place during cooking.

Cookin %

without reflector bowls

may su ject the wiring and

components underneath them to

damage.

@Donot line reflector bowls with

aluminum foil or other liners.

Improper installation of these

liners may result in a risk of

electric 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

exposed and may result in the

8 niting of clothing or potholders.

orrect pan size also improves

cooking efficiency.

*Check to be sure lass cook-

ing utensils are sa

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 set-

tings. A boilover could result

and cause smokin and

gr~;ty spillovers ti!at may

*Turn pan handles inward, but

not over other surface units.

This will help reduce the

chance of burns, i

9niting of

flammable materia s, 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 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

escape before removing or

replacing food.

Grease

Grease is flammable. Do not

allow grease to collect around

cooktop or in vents. Wipe spill-

overs immediately.

@Donot use water on grease

fires. Never pick up a flaming

pan. Smother flamin pan on

range by coverin YlWI h a well-

fitted lid, cookie s eet or flat

tray. Flaming grease outside of

an can be extin uished with

aking soda or, i

9available, a

multipurpose dry chemical or

foam-type extinguisher.

Care and cleaning

Small amounts of formaldehyde

and carbon monoxide are iven

off in the Self-Cleaning cyc e

from fiberglass insulation and

food decomposition. Si nificant

exposure to these subs9

antes

can cause cancer or reproduc-

tive harm. Exposure can be

minimized by venting with a

hood or open window and

wiping out excess food spills

prior to self-cleaning.

@Donot use oven cleaners. No

commercial oven cleaner or

oven liner rotective coating of

any kind sI!

ould be used in or

around any part of the oven.

@Before self-cleaning the oven.,

remove broiler

oven racks anB an, broiler rid,

other utensl s.9

Do not use your oven to clean

miscellaneous parts unless you

are instructed to do so in this

Use and Care Guide.

*Do not soak removable heating

elements in water. The element

will be damaged and shock or

fire could result.

@Donot 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.

@Donot repair or replace any

part of the range unless specifi-

cally 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 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.

Anti-tip bracket

(on wall behind

control panel)

RF365PXY, 0

8eries)

NOTE: All other

models have

chrome reflector

bowls.

Model and owial

number plate/

Control panel

Plug-in Surface

unit with porce.

lain-enamel

reflector

bowl

and

chrome trim

Lock lever

Broil element

Removable

storage drawer i

Control panel

Left front Leff rear Automatic

control MEALTIMER”

knob control Manual Oven

knob cloMMinute Stop oven light temperature Oven

Timer

I time switch

I control knob selector

Surface

unit

marker

Using Your Range

In This Section

Paw

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

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

For best air circulation ..................................... IO

Using aluminum foil for baking ....................... IO

Setting the clock ............................................... 11

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

Bakingiroasthg ................................................ 12

Adjusting the oven temperature control ....... .I3

Pa*

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

Broiling tips .................................................... 14

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

Using the automatic MEALTIMER” clock.. .

.I6

The oven vent ................................................. 17

The storage drawer ........................................ 18

The anti-tip bracket ........................................ 18

Optional door panel pat ................................ 16

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

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.

Surface heating indicator light

The SURFACE HEATING Indicator Light 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, use the

following as a guide. For best results, start

cooking at the high settings; then turn the control

knob down to continue cooking.

SE-ITING RECOMMENDED USE

To start foods cooking.

To bring liquids to a boil.

Medium-high

To hold a rapid boil.

To fry chicken or pancakes.

Medium

For gravy, pudding and icing.

(opposite OFF)

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

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.

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 tight-

fitting 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 evenly heat spreads

over the pan bottom. Choose pans that provide

the best cooking results.

Handles should be made of a sturdy, heat-

resistant material and be securely attached to

the pan.

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 overheat-

ing which damages the utensil and/or surface

unit.

Product Damage Hazard

If 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 result 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 to

continue cooking.

Home canning information

To protect your range:

Use flat-bottomed canners/pans for best

results.

For best results, 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

properly 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.

Keep reflector bowls clean for best heat

reflection.

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 caaktaa.

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 WhirlpoolSM

service company.

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 1% to

2 inches (4-5 cm) between the sides of the pan

and the oven walls and other pans. Personal Injury Hazard

Angel and bundt cakes, yeast breads, frozen

For proper cooking, follow these guidelines

for specific foods:

pies, large roasts and turkeys-place rack on

lowest level.

Always position oven rack(s) in desired

If rack(s) must be moved while oven is

location before turning oven on. Be sure

the rack(s) is level.

hot, use potholders or oven mitts to

protect hands.

Casseroles, muffins, most quick breads and

meats-place rack on second or third level from

bottom.

Cookies, biscuits, 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 “Broiling rack position chart” on

page 14.

Failure to follow the above precautions may

result in personal injury.

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 directly over

the other.

Allow 1X-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 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.

NOTE: ‘Oven peeking” may cause heat loss,

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.

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.

It 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 result in shock or fire hazard.

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