40-INCH FREE-STANDING ELECTRIC RANGE

Model RF4400XL

-One-Piece Chrome

Pdlmrh-- Pa----’

Model and Serial -

Number Plate

Continuous- -

Cleaning Oven

Removable -

Air-Flow

Oven Door

Storage-

Compartment

Removable

Storage Drawer-

Broil Element

Copy Yaw Model and Serial Numbers Here

Model Number i Complete

CIS~

Vlc3el and Serial Numbers [from the plate ~~ rt!e storage compartment door).

-.

L r r-stallation date from your sales slip.

C:CJFG :WS I ii-lrmation in these spaces. Keep this book, fo;t a! rr-an? ~:?a the sales slip together in a handy pICK:F

Serial Number

Purchase/Installation Date

Service Company and Phone Number

-ee the “Cooking Guide”for important safety information.

Swikh

2

Your responsibilities.. .

Proper

installation and safe use of your range are your personal responsibilities. Read this “Use and Care Guide” and the “Cooking

Guide”carefully for important use and safety information.

Installation

l l

You must

be

sure your range Is...

installed and leveled on a floor that will hold the weight; installed in a well-ventilated area protected from the weather: l properly connected to the cor- rect electric supply and grounding. (See “Installation

Instructions.“)

Proper use

l

You must be sure your range is...

used only for jobs expected of home ranges; l l used only by people who can operate it properly; properly maintained.

Contents

Responsibilities

‘nstall ition drape IJ;e jafeti

Using Your Range

Surfac e Unit Controls

Settin<. the Clock

,.!slng ‘he Minute Imer

3ven >ontrols

The >ven Selector

The &en Temperature Control

Bak,,lg or Roasting

4djc sting the Oven Temperature

Cor’ro~

Brow ng

Using ‘ie Automatic ME&TIMER

Clo: k

“a3e

:

2

2

3

4

4

4

5

5

5

5

6

6

7

Page

‘tie Oven Vent

9

The Oven Light 9

Cleaning and Caring for Ychr Range 10

Control Panel and Knobs

10

Surface Units and Reflector Bowls

10

Lift-Up Cooktop

TheOven Door..

The Continuous-Cleaning

.:: :‘:

Removing the Storage Drawer

Cleaning Chart

If You Need Service or Help

Oven’

11

12

12

: 14

15

1 Before You Call for Service

2 If You Need Service

3 If You Have a Problem

15

:: 15

15

: : : : 16

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8

Using your range

/

Surface Unit Controls

I

Oven Signal Light Surface UnitVIndicators

Surface Unit Signal Light

SURFACE UNIT

CONTROLS

Control knobs must be pushed in before turning them to a set- ting. They can be set anywhere between HI to OFF.

The signal light will glow when a surface

&it is on. Be sure

Turn to setting.

Until you get used to the settings, use the following as a guide.

Use HI to start foods cooking or to bring liquids to a boil. Surface unlt will not turn red If good con- tact Is-made wlth bottom of pan.

Use MED-HI to hold a rapid boil or to fry chicken or pancakes.

SETTING THE CLOCK

Use MED for gravy, puddings and icings, or to cook large amounts of vegetables.

Use MED-LO to keep food cook- ing after starting it on a higher setting.

Use LO to keep food warm until ready to serve.

Set the heat higher or lower within the LO band to keep food at the tem- perature you want.

4

1.

Push in Minute Timer Knob and hrrn clockwise until clock hands show the right time of day.

2. let the Minute Timer Knob pop out. Turn clockwise until the Minute Timer hand points to OFF. If you push in on the knob, you will change the time of day

Automatic MEALTIMER’ Clock Minute Timer

Start Time Knob StoD Tlme Knob

USING THE MINUTE TIMER

1.

Without pushing it in, turn the Minute Bmer

Knob until the hand passes the setting you want.

2. Turn the hand back to the setting you want.

3. When the set time is up, a buzzer will sound.

4. Turn the hand to OFF to stop the buzzing.

THE OVEN CONTROLS

The oven is controlled by two knobs: the Oven Selector and the Oven

Temperature Control. 80th must be on a setting for the oven to heat.

THE OVEN SELECTOR

With the Oven Selector on

BROIL, only the top element heats. (Broiling, pg. 7 ).

With the Oven Selector on

BAKE, the bottom element does most of the work. The top element heats, but does not turn red. [Baking, pg. 6).

THE OVEN TEMPERATURE CONTROL

Use the Oven Temperature

Control to set baking or roast- ing temperature when the

Oven Selector is on BAKE or

TIMED BAKE.

When both the Oven Selec- tor and Temperature Control are on BROIL, the broil ele- ment heats all the time. The

With the Oven Selector on

TIMED BAKE, the MEALTIMER

Clock can be used to turn the oven on and off automati- cally. (MEALTIMER Clock, pg.8).

Oven Temperature Control can be set on a temperature for slower broiling (see Broil- ing, page 7).

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5

BAKING OR ROASTING

Lift rack at front and pull out.

Put the rack(s) where you want them before turning on the oven.

Rack(s) should be placed

’ so food can be centered in the oven. Always leave at least I’ 2 to 2 inches (4-5 cm] between the sides of the pan and the oven walls and pans.

For more information, see the

“Cooking Guide.”

Set the Oven Selector on BAKE.

Set the Oven Temperature

Control to the baking temperature you want.

6

Let the oven preheat until the

Signal Light goes off.

During baking, the elements will turn on and off to help keep the oven temperature at the setting. The Signal Light will turn on and off with the elements.

The top element helps heat during baking, but does not turn red.

Put food in the oven. Oven rock we//s and door will be hot.

When baking is done, turn both knobs to OFF.

ADJUSTING THE OVEN TEMPERATURE CONTROL

Does your new oven seem to be hotter or colder than your old oven at the same settings? The temperature setting in your old oven may have changed gradually over the years. The accurate setting of your new oven can seem differ- ent, If you think the oven temperature needs adjusting, follow these steps:

1.

Pull out the center of the Oven Tem- perature Control

2. Loosen the lock- ing screw;

NOTICE position of notches.

3. To lower the tern- perature, move black part of knob closer to

LO. Each notch equals about

10 F (5 C].

Tighten the locking screw. Replace the knob.

4. To raise the tem- perature, move black part of knob closer to HI.

Each notch equals about

10°F (5°C).

BROILING

1.

Place the rack where you want it for broiling.

2. Put the broiler pan and food on the rack.

3. Set the Oven Selector on

BROIL.

4. Set the Oven Temperature

Control on BROIL (or on a lower temperature for slower broiling).

5. During broiling, the oven door must be partly open. A built-in stop will hold it there.

6. When broiling is done, turn both knobs to OFF.

For slower broiling, set the Oven Temperature Control on a temperature instead of BROIL. The broil element will then turn on and off instead of staying on.

The lower the temperature setting, the slower the broiling.

The Oven Selector must be on BROIL and the door partly open for all broillng temperatures.

Suggested oven-rack positions and broiling times

Description inches (cm) from top of food to Broil Element

Approximate Minutes -

Temperature set to BROIL

1st side 2nd side

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

-.

Fish

Liver

Frankfurters

1” (2.5 cm) 3” (8 cm]

1” (2.5 cm) 3” (8 cm]

1” (2.5 cm) 3” (8 cm) lb” (4 cm] 4”-5” [ 1 O-l 3 cm]

1 1 2” (4 cm] 4”-5” (1 O-l 3 cm]

1112” 14 cm)

4”-5” II O-l 3 cml

12” (1 cm) 3”(8cm) ’

1” (2.5 cm)

1 ~“-1”

(I-2.5 cm)

5” (1 cm)

3 4 “-1 ”

(2-2.5 cm)

2-3 lb.

(1-1.5 kg] cut in half whole fillets

1 2”-3’q”

(l-2 cm]

3” (8 cm]

3” (8 cm)

3” (8 cm]

4”-5” (1 O-l 3 cm)

7”-9” (18-23 cm)

3” [ 8 cm]

3” (8 cm)

3” (8 cm)

4”-5” [ 1 O-l 3 cm]

7-9

9-11

11-13

13-l 5

17-19

19-21

6-8

6-8

6-8

6

15

25-30

11-16

7-8

3

6-7

3-5

4-7

5-7

6-8

8-l 0

14-16

4-5

4-5

4-5

4

10

1 O-l 2

9-14

5-7

3

4-5

7

USING THE AUTOMATIC MEALTIMER”: CLOCK

The Automatic MEALTIMER Clock is designed to turn the oven on and off at times you setteven when you are not around

To start and stop baking automatically:

1.

Put the racks where you want them and place the food in the oven.

2. Make sure the clock is set to the right time of day.

3. Push in and turn the Start

Time Knob clockwise to the time you want ba k- ing to start.

4. Push in and turn the Stop

Time Knob clockwise to the time you want the oven to shut off

5. Set the Oven Selector on

TIMED BAKE.

6.

Set the Oven Temperature

Control on the baking temperature you want.

7. After baking is done. turn both knobs to OFF

8. To stop the oven before the oreset time. turn both knobs to OFF.

To stop baking automatically:

1.

Make sure the clock IS set to the right time of day.

2. Put the racks where you want them and place the food in the oven.

3. Push in and turn the Stop Time Knob clock- wise to the time you want the oven to shut

Off

4. Set the Oven Selector on TIMED BAKE.

5. Set the Oven Temperature Control on the baking temperature you want.

6.

After baking is done, turn both knobs to

OFF.

7. To stop the oven before the preset time, turn both knobs to OFF.

B

SPECIAL CAUTION:

Use foods that will not go bad or spoil while waiting for cooking to start. Avoid using dishes with milk or eggs, cream soups, cooked meats or fish, or any item with baking powder or yeast.

Smoked or frozen meats may be used: so can vegetables, fruits and casserole- type foods. Vegetables can be cooked in a covered baking dish with about a half- cup (118 ml) of water for 1 to 1% hours.

Any food that has to wait for cooking to start should be very cold or frozen before it is put in the oven. MOST UNFROZEN

FOODS SHOULD NEVER STAND MORE THAN

TWO HOURS BEFORE COOKING STARTS.

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Hot air and moisture escape from the oven through a vent under the right rear surface unit. You can cook on the unit, or keep food warm on it while the oven is on. Plastic utensils left over the vent

can melt.

Do not block the vent. Poor baking can result.

THE OVEN LIGHT

The oven light will come on when you open the oven door or when you pull the

Manual Oven Light Switch. Close the oven door or push the switch in to turn off the light.

To replace the light bulb:

1.

Turn off the electric power at the main power supply.

2. Remove the light bulb from its socket.

3. Replace the bulb with a

40-watt appliance bulb available from most gro- cery, variety and hard- ware stores. Turn the power back on at the main power supply.

Cleaning and caring for your range

CONTROL PANEL AND KNOBS

SURFACE UNITS AND

REFLECTOR BOWLS

REMOVING

1.

Flrst make sure oven and surface unit control knobs are set on OFF. All knobs pull straight off. Surface unit knobs have a collar.

1.

Be sure surface units are OFF and COOL.

2. Use warm soapy water and a soft cloth to wipe the panel. Rinse and wipe dry

2. Lift the edge of the unit opposite the recep- tacle just enough to clear the reflector bowl.

3. Wash knobs and surface unit collars in warm soapy water. Rinse well and dry.

3. Pull the unit straight away from the receptacle. c

III

4. Push knobs straight back on. Make sure they point to OFF. Make sure the collar and surface unit knobs are put together as shown.

IO

4. Lift out the reflector bowl.

REPLACING

1.

Be sure surface unit controls are OFF.

4. While pushing the surface unit terminal into the receptacle, lift a little on the edge of the unit nearest the receptacle.

5. When the terminal is pushed into the re- ceptacle as far as it will go, the surface unit will fit into the reflector bowl.

2. Line up opening in the reflector bowl with the surface unit receptacle.

Terminal

3. Hold the surface unit as level as possible with the terminal just started into the receptacle.

Reflector bowls reflect heat back to the utensils on the surface units. They also help catch spills. When they are kept clean, they reflect heat better and look new longer.

If a reflector bowl gets discolored, some of the utensils used may not be flat enough.

Or some may be too large for the surface unit. In either case, some of the heat that is meant to go into or around a utensil goes down and heats the reflector bowl. This ex- tra heat can discolor it.

LIFT-UP COOKTOP

Be sure surface units, cooktop and oven are cool.

1.

Lift the front of the cooktop at the center and swing the support rod up.

2. Carefully lower the cooktop onto the support rod. Be sure the tip of the rod fits in the notch in the cooktop.

3. Wipe with warm soapy water. Use soapy steel wool pad on stubborn spots.

DO NOT drop the cooktop. Damage can result.

1.

Open the door to the broil stop.

REPLACING

2.

Hold the door on both sides and lift slightly to

Clear the StoDs in the

Hinge Support Stop

3.

Pull the door, with the hinges, straight away from the oven.

1.

Fit the hinge supports into the openings at the bottom oven corners.

Lift slightly while sliding the hinge supports into the openings.

3.

When the stops in the hinge supports slide into the oven openings, the door will snap into place and can be closed.

THE CONTINUOUS-CLEANING OVEN

Standard oven walls are coated with smooth porcelain-enamel. continuous-cleaning oven walls are coated with a special, rougher

Your porcelain-enamel.

A fat spatter beads up on the smooth surface, but spreads out on the rougher surface. The bead of fat chars and turns black. The spread-out fat gradually burns away at medium to high baking temperatures the oven can return to a presentably clean condition.

(350--475”F, 176’-231C) so

Fat Spatter

Beads Up,

Turns Black

Fat Spatter

Spreads Out,

Burns Away

12

Standard porcelain-enamel Continuous-cleaning porcelain-enamel

TIPS

1.

The oven window and racks do not have 3. If you do more broiling than baking, hand the continuous-cleaning surface. Clean cleaning may be needed. them by hand.

2.

The oven door does not get as hot as the walls. Some hand cleaning may be needed.

4. Use aluminum foil on the oven bot- tom according to instructions.

Spillovers do not burn away and may stain the bottom.

HAND CLEANING

DO NOT USE OVEN

CLEANING PRODUCTS.

Some can be trapped in the porcelain-enamel surface and give off harmful fumes. with hot sudsy water.

Do not use steel wool or abrasive cleansers. Use a plastic scouring pad for stubborn spots. Rinse well. steel-wool pad for best results. Rinse well.

WALLS AND DOOR-Wash with hot soapy water. Use a soapy steel-wool pad or plastic scouring pad for stubborn spots,

Rinse well.

13

USING FOIL

Foil must be used on the oven bottom to catch spillovers. The foil must be used properly.

Cut foil from a roll of heavy-duty 18-inch (45 cm] aluminum foil, or buy a foil kit

(Part No. 241430) from your Whirlpool Appliance dealer.

Lift the cool bake element slightly to lift the feet off the oven bottom.

Slide the foil under the bake element.

Make sure foil is centered, long enough to start up both sides, and lying flat without wrinkles.

For proper baking, lower the bake element so all feet rest solldly on the foil.

STORAGE DRAWER AND COMPARTMENT

The storage drawer and compartment are for storing pots and pans, Never store anything in them that can burn or melt. Use care when handling the drawer.

REMOVING THE STORAGE DRAWER

1.

Pull drawer straight out to 2. Lift front and pull out to the first stop. the second stop.

REPLACING THE STORAGE DRAWER

Drawer Slide Rail

3. Lift back slightly and slide drawer all the way out.

14

1.

Fit ends of Drawer Slide

Rails into drawer guides or both sides of opening.

2. Lift drawer front and push in until metal stops (on drawer slide rails) clear white stops on drawer guides.

3. Lift drawer front to clear second stop and slide drawer closed.

PART

Control knobs

Control panel

Broiler pan and grid

Oven racks

Oven door glass

Continuous

Cleaning

Oven

CLEANING CHART

WHAT TO USE

Warm, sudsy water and bristle brush l l

HOW TO CLEAN

Wash, rinse and dry well.

Do not soak.

Warm, soapy water

Commercial glass cleaner l l

Wash, rinse and dry with soft cloth.

Follow directions with cleaner.

Warm, soapy water or soapy steel wool pads

Warm, soapy water or soapy steel wool pads

Warm, soapy water or plastic scrubbing pad

Commercial glass cleaner l l l l

Wash with other cooking utensils.

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.

Warm, soapy water or soapy steel wool pads l l

Clean stubborn spots or stains. Rinse well with clean water.

Do not use commercial oven cleaners. l

Place strip of aluminum foil on bottom of oven to catch spillovers. See page 14.

Follow directions given on page 12. l

Most fat spatters on porcelain-enamel interior surface gradually reduce to a presentably clean condition during normal baking or roasting operations,

If you need servke or help, we steps:

1

a BEFORE YOU CALL

FOR SERVICE:‘::

If your range does not seem to be operating properly, check the following before calling for service.

L ’

Yr l l

If nothing operates:

Is the range plugged into an operating outlet or wired into a live circuit with the proper voltage? (See Installation

Instructions.)

Have you checked the main fuse or circuit- breaker box? l l

If the oven will not operate:

Is the Oven Selector turned to a setting

(BAKE or BROIL, but not TIMED BAKE)’

Is the Oven Temperature Control turned to a temperature setting? l l l

If surface units will not operate:

Have you checked the main fuse or circuit- breaker box?

Are surface units plugged in all the way?

Do the control knobs turn?

If surface unit control knob or knobs will not l turn:

Did you push in before trying to turn? l

If soil is visible on continuous-cleaning oven flnish;

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.

If you broil often, you may see oven soil.

The door is cooler than oven walls. Soil will be more visible on the door than other areas in the oven. See page 13, “Hand

Cleaning.”

If cooking results aren’t what you expect:

Is the range level?

Are you using pans recommended

Cooking Guide? in the

If baking, have you allowed 1% to 2 inches

(4-5 cm] on all sides of the pans for air circulation?

Does the oven temperature seem too low or too high? See page 6, “Resetting the oven temperature control.”

Have you preheated the oven as the rec- ipe calls for?

Are the pans the size called for in the recipe?

Are you following a tested recipe from a reliable source?

Do the cooking utensils have smooth, flat bottoms?

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.

15

2 l

IF YOU NEED SERVICE:‘::

If your WHIRLPOOL” appliance ever needs service anywhere in the United States, help is just a phone call away...to

Whirlpool franchised your nearest

TECH-CARE R service representative.

Whirlpool maintains a nationwide network of franchised TECH-CARE service companies to fulfill your warranty and provide after-war- ranty service and maintenance to keep your

WHIRLPOOL appliance in peak condition.

You’ll find your nearest TECH-CARE service company listed in your local telephone book

Yellow Pages under APPLIANCES - HOUSE-

HOLD - MAJOR-SERVICE AND REPAIR. Should you not find a listing, dial the Whirlpool

COOL-LINE ’ service assistance toll-free tele- phone number:

Continental U.S. . . . . Dial (800) 253-1301

In Michigan . . . . . . . . . Dial (800) 632-2243

Alaska and Hawaii . Dial (800) 253-1121

If you move...To make sure that your appli- ance is correctly installed and to insure its continued satisfactory operation, please tele- phone your nearest TECH-CARE service com- pany for installation or to get the name of a qualified installer. (Installation cost will, of course, be paid by you.]

Helpful hints...You can help your TECH-CARE service representative give you faster service if you include the model and serial number of your appliance when requesting service. Also, retain your sales slip and warranty to verify your warranty status.

Remember...Your TECH-CARE service rep- resentative is specially trained in the expert repairing and servicing of your WHIRLPOOL appliances. He can help you maintain the quality originally built into your WHIRLPOOL appliance. So why not take the time, now, to look up his telephone number and jot it down in the space provided on the cover.

3

e IF YOU HAVE A PROBLEM”::

Call Whirlpool Corporation in Benton Harbor at the COOL-LINE service assistance tele- phone number (see step 2) or write:

Mr. Guy Turner, Vice President

Whirlpool Corporation

Administrative Center

2000 U.S. 33 North

Benton Harbor, Michigan 49022

If you must call or write, please provide: your name, address, telephone number, type of ap- pliance, brand, model, serial number, date of purchase, the dealer’s name, and a complete description of the problem. This information is needed in order to better respond to your re- quest for assistance.

0

FSP IS CI regtstered trademark of Whtrlpool Corporation quality parts. took for thts symbol of quality whenever you need a replacement

’ for your Whtrlpool appliance for

FSP replacement parts part wtll fit right and work right, because they are mode to the same exacting spectfications used to butld every new Whirlpool appltance

Y!Llpool

Home Applrances

Benton Harbor, Michigan. Aulomalic Washers. Clothes Dryers,

Freezers. Relrigeralor-Freezers. Ice Makers, Dishwashers,

Built-in Ovens and Surlace Unils, Ranges, Microwave Ovens,

Compactors, Room Air Conditioners, Dehumiditiers. Cenlral

Healing and Air Condrlioning Systems.

Quality. Our way of life.

Part NO. 13248351 a77616 Printed in U.S.A.