Thank you for sharing your insights with us. We value your time and would like to look into the concerns with your Electric Range. A slight smoke or unusual smell is normal when a new oven is first used. This is due to:
Heating new internal components (elements, wiring).
New insulating materials reaching operating temperature.
Vaporization of a thin, protective oil coating applied during manufacturing.
Residual adhesives from shipping materials.
The smell is temporary and will dissipate after a few uses.

To efficiently remove manufacturing odors, do not cook food during the first use, as odors can transfer.
Procedure:
Remove All Materials: Ensure all packaging, plastic, foam, and shipping materials are out of the oven cavity.
Set Cycle: Select "Bake" mode.
Set Temperature: Set to 350°F (177°C).
Run Time: Run continuously for a minimum of 60 minutes (one hour).
Repeat: If the odor persists after cooling, repeat the 60-minute cycle one or two more times.
Wipe Down: Once fully cooled, wipe down the interior with a soft cloth dampened with plain water or a mild soap solution.
Ventilation: Open a kitchen window and/or turn on the exhaust fan (hood) to the highest setting during burn-off to accelerate odor dissipation.General Safety and Odor Elimination

The initial odor/smoke is generally not dangerous to the average person but can be irritating. Following the empty "burn-off" cycle is the most effective elimination strategy.

For sensitive individuals, maximizing ventilation is key: open windows and always use the exhaust fan during the burn-off.Odors and Smoke During Self-Cleaning

The high-temperature self-clean cycle produces heat, smoke, and odor by incinerating food soils.
Clean Sooner: Run the cycle before the oven becomes excessively soiled to reduce smoke and odors.
Ventilation is Essential: Maintain a well-ventilated kitchen during the entire self-clean cycle.
Do Not Block Vents: Proper airflow is mandatory; never obstruct oven vents.
Door Gasket: Do not clean or damage the door gasket, as it is vital for the high-temperature seal.
Prohibited Use of Aluminum Foil or Liners

CRITICAL WARNING: Never line the oven bottom with aluminum foil, foil-backed paper, or commercial oven liners.
Damage Risk: This traps heat, creates hotspots, and can cause irreparable damage (chipping, melting) to the oven finish.
Odor Risk: Trapped debris/grease can decay rapidly, causing persistent odors.
Airflow: Do not completely cover oven racks with foil, as this impedes essential airflow for even cooking.
If you need additional assistance, please reach out to us directly via Facebook https://www.facebook.com/whirlpoolusa/ or Instagram https://www.instagram.com/whirlpoolusa/. When responding, please include your contact information and reference Case # 871837
We’re looking forward to hearing from you.
Christy T