Whirlpool RF310BXY Bedienungsanleitung

UseAndCare

Note To You

Important Safety

Instructions 3

Parts And Features 6

Using Your Range 7

Caring For

Your Range 18

Warranty 28

1-800-253-1301

Call us with questions or comments.

STANDARD-CLEANING ELECTRIC RANGE

MODEL RF310BXY

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 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, 1-800-253-1301,

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 25. 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

ORead all instructions before

using the range. *Do not use the range for

warming or heatin the room.

4nstall or locate the range only Persons could be urned or

in accordance with the pro- injured, or a fire could start.

vided Installation Instructions. *Use the range only for its in-

t;;;;zluse as described in this

@Donot touch surface units,

@WARNING: To reduce the risk areas near units, heating ele-

of tiP

ping of the appliance, the ments or interior surfaces of

app iance must be secured by oven. Surface units and heating

a proper1

bracket. o check if the bracket

4! installed anti-tip elements may be hot even

though they are dark in color.

is installed properly, see “The Areas near surface units and

anti-tip bracket” on page 17. interior surfaces of an oven

@CAUTION: Do not store things become hot enou h to cause

children might want above the burns. During an8 after use,

range. Children could be do not touch, or let clothing or

burned or injured while climb- other flammable materials

ing on it. contact surface units, areas

*Do not leave children alone or near units, heating elements or

unattended in area where the interior surfaces of oven until

range is in use.They should they have had sufficient time

never be allowed to sit or stand to cool. Other surfaces of the

on anL part of the range. They range may become hot enough

could e burned or injured. to cause burns; such as, the

*Do not operate the range if oven vent opening, the surface

it is damaged or not working near the vent opening, the

properly. cooktop, and the oven door.

continued on next page

*Do not wear loose or hanging

arments when using the range.

hey could ignite if they touch a

hot surface unit and you could

be burned.

@Useonly dry otholders. Moist or

damp pothol ers on hot surfaces8

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.

0Keep 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 materials

on or near the ran e. The fumes

can create an exp osion 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 wirin and com-

i!ponents underneath t em 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.

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 element

will be exppsed anElmay result

~,“dt”,e,,~~~~.n~~~r~~~~~~~e

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, ceramic,

earthenware or other glazed

utensils are suitable for

cooktops without breaking due

to the sudden change in

temperature.

eNever 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, and spills

due to bumping of the pan.

When usinn 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.

4Jse care when opening oven

door. Let hot air or steam es-

cape before removing or re-

placing food.

Grease Care and cleaning

*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 flaming pan on

range by coverin with a well-

fitted lid, cookie s eet or flatYl

tray. Flaming grease outside of

Iian can be extin uished with

aking soda or, i9available, a

multipurpose dry chemical or

foam-type extinguisher.

*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 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.

ADOnot 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.

Control

panel

Plug-in

surface unit

with one-piece

chrome

reflector bowl

Model and serial

number plate /

Anti-tip ftaor

on optional wall-

mounted anti-tip

bracket kit, see

page 17)

Removable

storage drawer

_ Oven vent

Broil element

Bake element

Control panel

Clock/Minute

Using Your Range

In This Section

Page Page

Using the surface units ......................7 Broiling .............................................. 13

Positioning racks and pans .......m.......9 Broiling tips ....................................... 15

For best air circulation .....................10 Energy saving tips ............................ 15

Using aluminum foil for baking ....... 10 The oven vent ................................... 16

Setting the clock ............................... 11 The storage drawer .......................... 16

Using the Minute Timer ....................11 The anti-tip bracket .......................... 17

Baking/roasting ................................ 12 Optional door panel pat .................. 17

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.

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.

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 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.

smrirs

-RECOMMENDED

usE

___--

Medium-high

l To start foods cooking.

l To bring liquids to a boil.

l To hold a rapid boil.

l To fry chicken or pan-

cakes.

Medium l For gravy, pudding and

(opposite OFF) icing.

l To cook large amounts of

vegetables.

Medium-low l To keep food cooking

after starting it on a

higher setting.

LO l To keep food warm until

ready to serve.

Cookware tips

l Select a pan that is about the same size

as the surface unit.

l NOTE: For best results and greater

energy efficiency, use only flat-bottomed

cookware that makes good contact with

the surface units. Cookware with rounded,

warped, ribbed (such as some porcelain

enamelware) or dented bottoms could

cause severe overheating, which damages

the cookware and/or surface unit.

You can, however, use the newer

cookware available with slightly indented

bottoms or very small expansion channels.

This cookware is specially designed to

provide the good contact needed for best

cooking results.

Also, woks, canners and teakettles with

flat bottoms suitable for use on your

cooktop are now available in most stores

that sell housewares.

l The pan should have straight sides and a

tight-fitting lid.

l Choose medium to heavy gauge (thick-

ness) pans that are fairly lightweight.

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.

Choose pans that provide the best cooking

results.

l Handles should be made of sturdy, heat-

resistant material and be securely attached

to the pan.

Product Damage Hazard

l 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 could 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.

l Do not leave an empty utensil, or one

which has boiled dry, on a hot surface

unit. The utensil could overheat and

could damage the utensil or surface

unit.

Home canning information

To protect your range:

l Use flat-bottomed canners/pans for best

results.

l Use the largest surface unit for best

results. 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.

l Do not place canner on two surface units

at the same time. Too much heat will build

up and will damage the cooktop.

l 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.

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.

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 kit (Part No. 242905) from

your Whirlpool dealer or authorized

WhirlpoolSM service company.

Positioning racks and

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 1RACK POSITION 1

Frozen pies, large

roasts, turkeys Lowest level or

2nd level from

bottom

Angel and bundt

cakes, most quick

breads, yeast

breads, casseroles,

meats

Cookies, biscuits,

muffins, cakes, non-

frozen pies

2nd level from

bottom

2nd or 3rd level

from bottom

pans

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.

0If rack(s) must be moved while oven

is hot, use potholders or oven mitts to

protect hands.

Failure to follow the above precautions

could result in personal injury.

When baking on two racks, arrange racks

on bottom and third level from bottom.

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.

0 For best results, allow 1% to 2 inches

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

between pans and oven walls. There must

be a minimum space of 1 inch (2.5 cm).

l 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.

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. Turn up foil edges and

make sure foil is about 1 inch (3 cm)

larger all around than the dish holding the

food.

l Do not cover the entire rack with alumi-

num foil. It will reduce air circulation and

cause poor cooking results.

l 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.

Failure to follow this precaution could

, result in electrical shock or fire hazard

/ and damage to the elements.

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