SO-INCH FREE-STANDING Model and Seri Number Plate Automatic ELECTRIC RANGE Model RJE-3365 Broil Element Oven Bake Element Oven Light Switch * Oven Signal Light Oven Temperature Control Knob Ovkn Selector Knob Table of Contents ............................ YOUR RESPONSIBILITIES ................ USING THE SURFACE UNIT CONTROLS USING THE OVEN CONTROLS ............................ ...................... *Baking ......................... ............................................... l Broiling ................................... l Variable Broil Feature l Resetting the Oven Temperature Control Knob ............. SETTING THE CLOCK TO THE CORRECT TIME OF DAY ..... USING THE MINUTE TIMER .............................. USING THE AUTOMATIC MEALTIMER* CLOCK ............ OVEN RACK POSITIONS .................................. USING THE OVEN LIGHT ................................. ........................... THE OPTIONAL ROTISSERIE THEOVEN VENT ......................................... ...... ACCESSORY CANNING KIT ..................... YOUR CONTINUOUS CLEANING OVEN ................... CLEANING AND CARING FOR YOUR RANGE ............. l Cleaning Under the Cooktop ............................. l Removing the Oven Door ........... .... . . . . . ::I::::::::::: l RemovingtheOuterOvenWindow l Removing the Storage Drawer ............................ l Cleaning Chart ......................................... .................. IF YOU NEED SERVICE OR ASSISTANCE 1. Before Calling for Assistance ............................. 2. If You Need Assistance .................................. 3. If You Need Service .................................... 4. If You Have a Problem ............................... Page 3 4 4 4 4 5 5 6 6 6 8 8 8 9 9 9 11 12 12 12 12 13 14 14 15 15 15 Minute Timer Surface Unit Signal Light / Surface Unit Control Knobs I Surface Unit Indicators / Clock Stop Time Knob \ Start Time Knob Your rewonsibilities Proper installation and safe use of the range are your personal responsibilities. Read this “Use and Care Guide” and the “Cooking Guide” carefully for important use and safety information. You must be sure your range., l is properly installed and leveled on a floor that will hold the weight, and in a well-ventilated room. l is connected only to the right kind of outlet. with the right electric supply and grounding (see “Installation Instructions”). l is used only for jobs expected of home ranges. l is out of the weather. l is properly maintained. l is not used by children or others who may not understand how it should be used. 3 Using PUSH IN and turn to setting. the surface unit controls Surface Unit Control Knobs must be pushed in before turning. Turn either way to the setting you want. A design by each knob tells which unit is turned on by that knob. (For example, [::I shows the right front unit.) The Signal Light will glow whenever a Surface Unit is on. Be sure this light is off when you have finished cooking. The knob may be set anywhere between “HI” and “OFF” As you use your surface units, you will get used to the settings that match your pots, pans and favorite foods the best. As a guide, the setting should cook at about the following heats: HI -To start most foods cooking. To bring water to a boil. MED-HI - To hold a rapid boil; to fry pancakes or chicken. MED -To make gravy, puddings and icings; to cook large quantities of vegetables. MED-LO - To keep food cooking after starting it at a higher setting. LO -To keep food warm until ready to serve. You will notice that you can set the heat higher or lower within the LO band [ Lo] to help keep food at the temperature you want. NOTE: Use only flat-bottomed utensils for best results and to prevent damage to the range. Specialty items with rounded or ridged bottoms (woks. ridged-bottom canners or tea kettles) are not recommended See the “Cooking Guide” for important utensil information. Using the oven controls Baking: To bake, turn the Oven Selector Knob to BAKE. To broil, turn the Oven Selector Knob to BROIL. First-Follow the directions on page 8 for “Positioning Oven Racks.” Second-Turn the Oven Selector Knob to “BAKE.” Third-Turn the Oven Temperature Control Knob to the baking temperature you want. The Oven Signal Light will glow while the oven is heating. When this light goes off, the oven has heated to the temperature you set. Fourth-Place food in the oven. During baking, the elements will turn on and off to help keep the oven at the temperature you set. The Oven Signal Light will turn on and off with the elements. The top element helps heat during baking, but does not turn red. Fifth-When the baking is done, turn both the Oven Temperature and Oven Selector Knobs to “OFF.” Broiling: (Note-The door must be partly open while broiling.) First-Follow the directions on page 5 for placing the meat at the right distance from the Broil Element. Second-Turn the Oven Selector to “BROIL.” Third-Turn the Oven Temperature Control Knob to “BROIL” or turn it to a lower temperature (see “Variable Broil Feature,’ on page 5). Fourth-Put the broiler pan on the oven rack. Fifth-Open the oven door about four inches (10 cm). There is a stop in the hinges to hold it there. The door must be partly open while broiling. The Oven Signal Light will glow while the broil element is on. Sixth-When you are through, turn both the Oven Temperature Control and the Oven Selector Knobs to “OFF” The following chart suggests broiling times and oven-rack positions for different kinds of meats when the Oven Selector Knob is set Inches (cm) from to BROIL. Food Beef Steaks Rare Medium Well done Beef Steaks Rare Medium Well done Hamburgers Lamb Chops Medium Ham slice, precooked or tendered Canadian Bacon Pork Rib or Loin Chop Well done Chicken ALWAYS broil with the door open about 4 inches (10 cm). Fish Liver Frankfurters n of notches. Lower move black part toward “LO.” One notch equals about 10°F (5°C). Higher: move black part toward “HI.” One notch equals about 10°F (S’C). Description top of food to Broil Element Approximate Minutes 1st side 2nd side 1” (2.5 cm) 1” (2.5 cm) 1” (2.5 cm) 3” (8 cm) 3” (8 cm) 3” (8 cm) 7-9 9-11 11-13 1%” (4 cm) 1%” (4 cm) 1?/2” (4 cm) %” (1 cm) 4” 4” 4” 3” 1” (2.5 cm) l/z“_1” (l-2.5 cm) %” (1 cm) 3/4”- 1 ” (2-2.5 cm) 2-3 lb. (l-l.5 kg) cut in half whole fillets l/z (I_3/4 Ir (1-2 cm) 3” (8 cm) 6-8 4-5 3” (8 cm) 3” (8 cm) 6-8 6 4-5 4 -5” (lo-13 cm) 13-15 -5” (lo-13 cm) 17-19 -5” (lo-13 cm) 19-21 6-8 (8 cm) 3-5 4-7 5-7 6-8 8-10 14-16 4-5 4” -5” (lo-13 cm) 15 10 7” -9” (18-23 cm) 25-30 11-16 3” (8 cm) 7-8 3” (8 cm) 10-E 9-14 5-7 3” (8 cm) 4” -5” (lo-13 cm) 3 6-7 3 4-5 Variable Broil Feature: You might want to broil some foods slower than others. Broiling can be slowed down by setting a lower temperature on the Oven Temperature Control Knob instead of “BROIL.” Using a lower temperature will cause the broil element to turn on and off during the broiling so that the food broils more slowly. When the Oven Temperature Control Knob is on “BROIL,” the Broil Element heats all the time. Set the temperature lower and it heats some of the time. The lower the temperature setting, the shorter are the periods of heating. NOTE: The Oven Selector must be on BROIL and the door must be partly open for all broiling temperatures. Resetting the Oven Temperature Control Knob: Does your new oven seem hotter or colder than your old oven? The temperatures in older ovens often shift very gradually, getting hotter or colder without the user really noticing the change. Your new oven is properly adjusted to provide accurate temperatures, but when compared to your old range, the new design may give you different baking results. If you think that the temperature setting on your range needs to be hotter or colder, you can adjust the Temperature Control Knob by yourself. To adjust the setting, first pull the Oven Temperature Control Knob straight off. On the back, just across from the locking screw, are a row of notches on the black part of the knob and one tooth on the chrome part. To set your oven about 10”F(5”C) cooler, loosen the locking screw about two full turns and move the row of notches one notch closer to “LO.” To set your oven about lO”F(5”C) warmer, move the row of notches one notch closer to “HI.” Each notch equals about 10”F(5”C). Tighten the locking screw and put the knob back on the Control Panel. 5 Clock and Timer Knob Setting the clock to the correct time of day 1. Push in the Minute Timer Knob and turn it clockwise to set the hands to the correct time of day. 2. The Minute Timer hand will turn as you set the clock. When the clock is set, let the knob pop out. Then, while it is out, turn the Minute Timer hand clockwise to “OFF.” If you push in on the knob when setting the Minute Timer, you will change the setting of the clock. Using the Minute Timer Minute Timer The small numbers inside the clock face are the minute markings. Turn the knob in the center of the clock...don’t push it in...to the number of minutes you want to time. When the time you set is up, a buzzer will sound. Turn the hand to “OFF” to stop the buzzer. The Minute Timer does not start or stop cooking. It only buzzes when the time you set is up. It can be used to time almost any cooking operation. It can even remind you of other things (like when to add the softener to the washer). For the most accurate timing, turn the knob past the time you want. Then turn it back to the setting. Using the automatic MEALTIMER* clock The automatic feature of the MEALTIMER* Clock lets you be away from home when the oven starts, or when it stops, It will turn on and off automatically, or just turn off automatically. Let’s say you have a roast that will take four hours to cook. Dinner is supposed to be at 600, but you have an appointment at 1:30 and you know you won’t get home until at least 4:O0. When do you have time to put in the roast? With the Automatic MEALTIMER* Clock, it’s easy. Just before you leave for your appointment, put the roast in the oven, set the start time for 2:00 and the stop time for 6:00 (four hours). Set the Oven Selector to “TIMED’ and set the Oven Temperature Control Knob for the temperature you want. Then leave. The oven will start at 2:00, bake for four hours at the selected temperature, and shut off at 600. *Tmk To start and stop your oven automatically: 1. Put racks where you want them and place food in the oven. 2. Be sure the clock is set to the right time of day. (The start and stop time hands will also show the correct time.) 3. Push in and turn the Start Time Knob clockwise to the time you want the oven to start. 4. Push in and turn the Stop Time Knob clockwise to the time you want the oven to 5. Set the Oven “TIMED.” 6. Turn the Oven Temperature Control Knob to the temperature you want to use to cook the food. Selector to When cooking is finished. turn both the Oven Selector and the Oven Temperature Control Knobs to “OFF” If you want to stop the oven before it stops automatically, turn the Temperature and Selector Knobs to “OFF.” Remove food from the oven. You don’t have to do anything with the Stop Time Knob. When you want the oven to start now, but stop automatically: 1. Put racks where you want them and place the food in the oven. 2. Be sure the clock and the start and stop time hands show the right time of day. 3. Push in and turn the Stop Time Knob to the time you want the oven to stop cooking. 4. Turn the Oven Selector to “TIMED” and the Oven Temperature Control to the temperature setting you want. 5. When cooking is finished, turn the Oven Selector and Temperature Control Knobs to “OFF.” Oven rack positions Your oven has two racks. Always put the racks where you want them to be before you turn on the oven. To remove a rack, take hold of it on the front edge and pull it out until it stops. Then lift up the front edge and pull again. It will slide past the stops, out of the guides and out of the oven. To put it back, fit the back comers into the guides at each side of the oven and slide it in, keeping the front tilted up until the rack passes the stops in the rack guides. To remove rack, pull forward until rack stops. lift front and pull. For: Baking Place Rack: On the second rack guide from the bottom or so food is in the center of the oven, Broiling So food is about the distance from the broil element suggested in the broiling timetable under “Using the Oven Controls.” On the bottom rack guides. Roasting LARGE cuts of meat Roasting SMALLER cuts of meat So food is in the center of the oven. When baking, always leave at least 1% to 2 inches (4-5 cm) of air space between the sides of a pan and other pans and the oven wall for air circulation. For best results, get additional information on placing pans, cookie sheets and other utensils from the “Cooking Guide.” Using the oven light The Oven Light will come on when the Oven Door is opened. To turn on the light without opening the door, push the Oven Light Switch. Push it again to turn the light off. To replace the oven light bulb: 1. Turn off the electric power at the main power supply. 2. Remove the light bulb from the socket. 3. Replace the bulb with a 40-watt appliance bulb (designed to stand up to oven heat) available at most grocery, variety and hardware stores. The optional rotisserie If you would like a rotisserie with your oven, you can order a kit (Part No. 261880) from your dealer. Easy installation instructions come with the kit. The oven vent There is an oven vent under the right rear surface element. When the oven is on, heated air will escape through it. A vent is needed for air circulation in the oven during baking. You can cook on this surface unit while the oven is on. A warm pan of food will stay warm on this unit while the oven is on. It may be warm enough to melt butter, too. Do not try to save heat or energy by blocking the vent. Poor baking can result. Plastic utensils may melt if they are over the vent while the oven is on. Accessory canning kit (Part No. 242905) 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 from your Whirlpool Dealer or Tech-Care Service Company. Liquids spread on rough surfaces; bead up on smooth surfaces. SEE THE “COOKING INFORMATION. GUIDE” Your Continuous Cleaning FOR IMPORTANT CANNING Oven How a Continuous Cleaning Oven Works: A standard oven has walls with a smooth porcelain enamel finish. A Continuous Cleaning Oven also has a porcelain enamel finish with one important difference: instead of being smooth, like glass, the walls of a Continuous Cleaning Oven are a little rougher.. like the surface of a brick. A fat spatter will form a solid drop on a smooth surface. But on the rougher surface in a Continuous Cleaning Oven, a fat spatter spreads out to a very thin layer. Think of the difference between a drop of water on a piece of waxed paper and one on a paper towel. The water on the waxed paper will stay together in a bead. The water on the rougher paper towel will spread out over a larger area. This is about what happens to a fat spatter in a Continuous Cleaning Oven. Instead of a bead of fat that turns into black charred material when heated, the fat spatter spreads out. Then, when the oven is used for baking and roasting, the fat gradually burns away. The rougher surface returns to a presentably clean condition. This is a gradual process; it does not happen right away. The walls continuously clean themselves, but only when the oven is set for medium to high temperatures during baking or roasting. The oven can be presentably clean with little or no hand cleaning., depending on how it is used. The continuous cleaning process does not apply to uncoated parts like the oven window and oven racks. Soils that are removed.. .and those that are not: Fat spatters from meat roasting, oven frying and broiling are the usual oven soils. They can be continuously cleaned away most of the time. Spillovers from pies and casseroles, sugars and starches, and other soils that fall to the bottom of the oven are very hard to remove. That is why heavy-duty aluminum foil is placed on the bottom of the oven. It helps catch these spillovers and the foil can be replaced when necessary. 9 Caring for your Continuous Cleaning Oven: 1. Follow trusted recipes for baking, roasting and broiling. They will give time, temperature and pan recommendations to help avoid smoke, spatter and spillovers. , 2. Keep heavy-duty aluminum foil on the bottom of the oven. If foil is not used, and something spills over, it may leave a permanent stain. 1 3. The oven racks should be kept clean with hot sudsy water. Use a soapy steel-wool pad or plastic scouring pad to remove stubborn spots. Rinse well and dry with a soft cloth. 4. The oven window should also be kept clean with hot, sudsy water. Do not use a soapy steel-wool pad on the window. Rinse well and dry with a soft cloth. I I Foil should be flat on the bottom so should the feet on the element. Replacing aluminum foil on the oven bottom: You can use the heavy-duty 18-inch (45 cm) aluminum foil found in most grocery stores. Or you can order an aluminum foil kit (Part Number 241430) from your Whirlpool Dealer. 1. When cutting the foil, make sure it is long enough to cover the bottom with enough left over to start up both sides. 2. Make sure the bake element is cool. Lift it far enough to raise its feet from the bottom of the oven. (You may have to remove an oven rack. ) 3. Slide the foil sheet under the bake element. Make sure it is centered and long enough to start up the sides. 4. When you put the bake element back down, make sure all the feet rest solidly on the foil and that the foil is smoothed out across the bottom of the oven. If the feet on the element are not solidly on the foil, the oven may not bake properly. If results aren’t what you expect: Remember, the oven keeps itself presentably clean at normal baking temperatures. If you do very little baking, but a lot of broiling, you may see fat spatters on the oven walls and door. This is because broiling will add new spatters faster than old ones can be burned off. In some cases, you may want to clean the oven by hand. Hand-cleaning the Continuous Cleaning Oven: 1. Wash with hot, soapy water and rinse well. 2. Use a soapy steel wool pad or plastic scouring pad for more stubborn spots. 3. Do not use commercial oven cleaners. These cleaners may collect in the rough porcelain enamel finish. The fumes from commercial oven cleaners trapped in the porcelain enamel surface may be harmful NOTE: The oven door is ventilated to help keep the outside cooler. This also means that the inside of the oven door does not get as hot as the oven walls. Because of this, some hand-cleaning of the door may be needed...especially if the oven is used mostly for broiling or at low baking temperatures. 10 Cleaning Pull knob and trim ring straight out. Remember how the spring goes. To remove surface unit, lift and pull straight out. and caring for your range Your range is designed to be easy to clean. You will usually wipe off spills and spatters when they happen, but you will sometimes want to clean under and behind the control knobs and surface units. This section will tell you how to remove those, and what to use when cleaning. Removing and reDlacing surface unit control knobs: 1. Be s-&e the control-knobs are set to “OFF.” 2. Pull the black knobs straight off. 3. If the control has a chrome trim ring, pull it straight off. 4. Wash the knobs (and trim rings) in warm, sudsy water. 5. Replace the trim rings first, If the control spring was removed, put it back exactly as shown on the left.. .small end first. 6. Hold the black knob so it points to “OFF.” Push it straight back on. Removing and replacing oven control knobs: 1. Be sure the knobs are set to “OFF.” 2. Pull each knob straight off. 3. Wash the knobs in warm, sudsy water. 4. The knobs are not interchangeable. Make sure you put the adjustable Oven Temperature Control Knob on the right place, and the nonadjustable Oven Selector Knob on the other. Removing surface units and reflector bowls: 1. First, be sure the Surface Unit Controls are all “OFF” and that the surface units are cool. 2. Lift each surface unit about an inch (2.5 cm) at the edge away from the plug-in (receptacle). Pull the unit straight away from the plug-in. Do not wash surface units; they will burn themselves clean during normal USe. 3. Lift out the reflector bowls. Hold surface unit level when replacing. Replacing reflector bowls and surface units: 1. Be sure the surface unit controls are on “OFF.” 2. Put the reflector bowls back into their places, Make sure you can see the plug-ins (receptacles) for the surface units through the square hole in the side of each bowl. 3. Hold the surface unit level with the prongs (terminals) pointing at the plug-in. 4. With the prongs started in the plug-in, start pushing in on the surface unit. At the same time, lift a little on the side of the surface unit that’s by the plug-in. 5. Make sure the surface-unit prongs are pushed into the plug-in as far as they will go- The surface unit should fit into the reflector bowl and be level. 11 Prop up the top with support rod. leaning under the cooktop: To clean the area under the cooktop, lift the front of the cooktop at he center. Raise the swing-up rod to hold it. (Be sure the tip of the rod is in the notch in the cooktop.) Use warm soapy water and a sponge or cloth. Scouring powders or any other abrasive cleaner may harm porcelainII. .I ,I I enamel nnisnes ana can scrarcn cnrome. Be careful not to raise the cooktop so high that it touches the control console. And don’t drop it. Dropping the cooktop can chip or crack a hard porcelain finish, or damage side panels and surface units. angle of part-open Removing the oven door: Removing the oven door may make it easier to clean the oven. To remove the door, first open it to the first stop (about 4 inches or 10 cm). Take hold of both sides of the door near the top; then lift it at the same angle it is in. With the door off, you will notice how the ends of the hinges slide into slots at the bottom corners of the door. To put the door back on, fit both bottom comers of the door over the ends of the hinges. Push the door down evenly, so neither comer gets ahead of the other. When it reaches the bottom, you can close the door. A safety latch will hold the door open until it is on correctly. door. Push down evenly. Remove screws; swing out top. Lift up at bottom. Pull to stop. Lift; again. 12 Removing the outer oven window: Oven windows have two panes of glass to help hold the heat in the oven. The outer glass and frame can be removed if you wish to clean between the two. It is held on by screws at the top, and tabs hidden at the bottom. 1. With the oven door closed, remove the screws from the top of the outer window frame. 2. Tip the frame out about two inches (5 cm) from the door. (The frame and glass are one piece, so don’t worry about them coming apart.) 3. Lift up on both sides of the frame to pull the tabs out of the slot at the bottom of the window opening. To replace the frame and glass, line up the bottom of the frame with the opening in the door. 1. Tilt the frame so that the tabs fit into the slot at the bottom of the window opening. 2. Tilt the frame as far as you can and push down. 3. Push the frame in the rest of the way and replace the screws. Removing the storage drawer (use care when handling the drawer): The drawer below your oven is meant to store pots and pans. Never keep anything in there that will burn or melt. You may want to remove the drawer for cleaning under the range. Pull it straight out until it stops. Use care when handling the drawer. Lift the front and pull some more to get it over the stop. Now slide it out until it stops again. Lift the drawer away from the range until it slips out of the guides. To put it back, fit the side rails at the back of the drawer into both guides on the range. Push it closed while lifting the front to get past the stops. PART WHAT TO USE HOW TO CLEAN Outside of appliance Soft cloth, warm soapy water l Nylon or plastic scouring pad for stubborn spots Surface units No cleaning required Wipe off regularly when range is cool. Do not allow food containing acids (such as vinegar, tomato, lemon juice or milk) to remain on surface. Acids will remove the glossy finish. l l Do not use abrasive or harsh cleansers. l Spatters or spills will burn off. l Control knobs and chrome rims Warm, sudsy water and bristle brush Chrome reflector bowls Automatic dishwasher or warm, soapy water or plastic scrubbing pad Aluminum Warm, soapy water or soapy broiler pan and steel wool pads grid Control panel Warm, soapy water Oven racks Warm, soapy water or soapy steel wool Dads Oven door glass Warm, soapy water or plastic scrubbing pad Commercial glass cleaner Continuous Cleaning Oven Warm, soapy water or soapy scrubbing pad Heavy-duty aluminum foil available at grocery stores or order Part No. 241430 from your Whirlpool dealer or your TECH-CARE@ service representative Wipe off excessive spills with damp cloth when surface unit is cold. l Do not immerse in water. l Wash, rinse and dry well. l Do not soak. l Clean frequently. l Wash with other cooking utensils. l Do not use harsh abrasives. l Wash with other cooking utensils. l Wash, rinse and dry with soft cloth. l l l l l l Wash, rinse and dry. Use soapy steel wool pads for stubborn areas. Make certain oven is cool. Wash, rinse and dry well with soft cloth. Follow directions provided with cleaner Clean stubborn spots or stains. Rinse well with clean water. Place strip of aluminum foil on bottom of oven to catch spillovers. Do not use commercial oven cleaners. Most fat spatters on the Continuous Cleaning porcelain enamel interior surface gradually reduce to a presentably clean condition during normal baking or roasting operations. 13 IF YOU NEED SERVICE OR ASSISTANCE, FOLLOW THESE FOUR STEPS: WE SUGGEST YOU 1. Before calling for assistance.. . Performance problems often result from little things YOU can find and fix yourself without tools of any kind. If nothing operates: l Is the range plugged into an operating outlet or wired into a live circuit with the proper voltage? (See Installation Instructions.) l Have you checked the main fuse or circuit-breaker box? If the oven will not operate: l Is the Oven Selector Knob turned to a setting (BAKE or BROIL)? l Is the Oven Temperature Control Knob turned to a temperature setting? If surface units will not operate: l Have you checked the main fuse or circuit-breaker box? l Are surface units plugged in all the way? l Do the control knobs turn? If surface-unit Control Knob or Knobs will not turn: l Is the spring put in correctly, as shown on page 11 in the “Cleaning and Caring for your Range” Section? l Did you push in’before trying to turn? If soil is visible on Continuous Cleaning Oven finish: l The special finish is designed to gradually reduce oven soil during normal baking or roasting. It is not designed to keep your oven spotless.. only presentably clean. l If you broil often, you may see oven soil. l The door is cooler than oven walls. Soil will be more visible on the door than other areas in the oven. See page 9 : “Your Continuous Cleaning Oven.” If cooking results aren’t what you expect: l Is the range level? l Are you using pans recommended in the Cooking Guide? l If baking, have you allowed 1% to 2 inches (4-5 cm) on all sides of the pans for air circulation? l Does the oven temperature seem too low or too high? See page 5, “Resetting Your Oven Temperature Control Knob.” l Have you preheated the oven as the recipe calls for? l Are the pans the size called for in the recipe? l Are you following a tested recipe from a reliable source? l Do the cooking utensils have smooth, flat bottoms? l Do the cooking utensils fit the surface unit being used? See the Cooking Guide for more information on cooking problems and how to solve them. 14 2. If you need assistance*. .. Call the Whirlpool COOL-LINE;“: service assistance telephone number. Dial free from: Continental U.S.. . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 253-1301 Michigan . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . . . . . (800) 632-2243 Alaska & Hawaii . . . . . . . . . . . . . . . . . . . . . . . . . . . (800) 253-l 121 and talk with one of our trained Consultants. The Consultant can instruct you in how to obtain satisfactory operation from your appliance or. if service is necessary, recommend a qualified service company in your area. 3. If you need service*. .. Whirlpool has a nationwide network of franchised TECH-CARE@ service companies. TECH-CARE service technicians are trained to fulfill the product warranty and provide after-warranty service, anywhere in the United States. To locate TECH-CARE service in your area, call our COOL-LINE service assistance telephone number (see Step 2) or look in your telephone directory Yellow Pages under: APPLIANCES-HOUSEHOLDMAJOR-SERVICE (L REPAIR WHIRLPOOLAPPLIANCES FRANCHISEDTECH CARESERVICE .SERL’I(‘t: XYZSERVICE CO 123Ma~le. ELECTRICALAPPLIANCESMAJOR-REPAIRING OR COMI’...V,t.~ ,999.9999 4. If you have a problem*. WHIRLPOOLAPPLIANCES FRANCHISEDTECH-CARESERVICE .SER\/(‘E XYZSERVICECO 123 Maple. WASHING MACHINES. 6 IRONERS-SERVICING (L PARTS DRYERS OR WHIRLPOOLAPPLIANCES ~‘OMf’.4.~/P.S ,999 9393 FRANCHISEDTECH-CARESERVICE SER \‘I(‘E XYZSERVICECO 123 Maple. (‘0 Ml’.4 .YIt:S ,999.9999 .. Call our COOL-LINE service assistance telephone number (see Step 2) and talk with one of our Consultants, or if you prefer, write to: Mr. Guy Turner, Vice President Whirlpool Corporation Administrative Center 2000 US-33 North Benton Harbor, MI 49022 “If you must call or write, please provide: model numbers, serial number, date of purchase, and a complete description of the problem. This information is needed in order to better respond to your request for assistance. 15 Benton Harbor. Michigan. Aulomalic Washers. Clothes Dryers. Freezers. Relrigeralor-Freezers, Ice Makers, Dishwashers. bill-in Ovens and Surlace Unils. Ranges. Microwave Ovens, Compaclors, Room Air Condilioners. Dehumidiliers. Central Healing and Air Condilioning Systems. Part No. 310600 Rev. C Printed in U.S.A.