Whirlpool FEP310G, FEP320G, FES330G, FEP330G User Manual

Self-Cleaning

And

Standard-Cleaning

Electric Ranges

A Note to You............	2
Range Safety ............	3
Parts and Features ...	6
Using Your
Range .......................	9
Using the Self-
Cleaning Cycle........	27
Caring for Your
Range .....................	30
Troubleshooting ......	36
Requesting
Assistance or
Service ....................	38
Index .......................	39
Warranty .................	40

TO THE INSTALLER: PLEASE

LEAVE THIS INSTRUCTION

BOOK WITH THE UNIT.

TO THE CONSUMER: PLEASE

READ AND KEEP THIS BOOK

FOR FUTURE REFERENCE.

MODELS FEP310G FEP320G

FEP330G FES330G

PART NO. 8053404

A NOTE TO YOU

Thank you for buying a ROPER® appliance.

Your ROPER range gives you all the functionality of name brand appliances at a value price. To ensure that you enjoy years of trouble-free operation, we developed this Use and Care Guide. It is full of valuable information about how to operate and maintain your appliance properly and safely. Please read it carefully.

Also, please complete and mail the Product Registration Card provided with your appliance. The card helps us notify you about any new information on your appliance.

Please record your modelÕs information.

Whenever you call to request service for your appliance, you need to know your complete model number and serial number. You can find this information on the model and serial number label/plate (see the diagram in the “Parts and Features” section).

Please also record the purchase date of your appliance and your dealer’s name, address, and telephone number.

Model Number __________________________________

Serial Number ___________________________________

Purchase Date __________________________________

Dealer Name ____________________________________

Dealer Address __________________________________

Dealer Phone ___________________________________

Keep this book and the sales slip together in a safe place for future reference. It is important for you to save your sales receipt showing the date of purchase. Proof of purchase will assure you of in-warranty service.

2

RANGE SAFETY

Your safety and the safety of others is very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol.

This symbol alerts you to hazards that can kill or hurt you and others.

All safety messages will be preceded by the safety alert symbol and the word “DANGER” or “WARNING.” These words mean:

wDANGER

wWARNING

You will be killed or seriously injured if you don’t follow instructions.

You can be killed or seriously injured if you don’t follow instructions.

All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

wWARNING

Tip Over Hazard

A child or adult can tip the range and be killed.

Connect anti-tip bracket to rear range foot.

Reconnect the anti-tip bracket, if the range is moved.

See the installation instructions for details.

Failure to follow these instructions can result in death or serious burns to children and adults.

Anti-Tip Bracket

Making sure the anti-tip bracket is installed:

•Slide range forward.

•Look for the anti-tip bracket securely attached to floor.

•Slide range back so rear range foot is under anti-tip bracket.

Range Foot

continued on next page

3

RANGE SAFETY

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical shock, injury to persons, or damage when using the range, follow basic precautions, including the following:

•WARNING – TO REDUCE THE RISK OF TIPPING OF THE RANGE, THE RANGE MUST BE SECURED BY PROPERLY INSTALLED ANTI-TIP DEVICES. TO CHECK IF THE DEVICES ARE INSTALLED PROPERLY, SLIDE RANGE FORWARD, LOOK FOR ANTI-TIP BRACKET SECURELY ATTACHED TO FLOOR, AND SLIDE RANGE BACK SO REAR RANGE FOOT IS UNDER ANTI-TIP BRACKET.

•CAUTION – Do not store items of interest to children in cabinets above a range or on the backguard of a range – children climbing on the range to reach items could be seriously injured.

•Proper Installation – Be sure the range is properly installed and grounded by a qualified technician.

•Never Use the Range for Warming or Heating the Room.

•Do Not Leave Children Alone – Children should not be left alone or unattended in area where the range is in use. They should never be allowed to sit or stand on any part of the range.

•Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the range.

•User Servicing – Do not repair or replace any part of the range unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

•Storage in or on the Range – Flammable materials should not be stored in an oven or near surface units.

•Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.

•Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

•DO NOT TOUCH SURFACE UNITS OR AREAS NEAR UNITS – Surface units may be hot even though they are dark in color. Areas near surface units may become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact surface units or areas near units until they have had sufficient time to cool. Among those areas are the cook-top and surfaces facing the cook-top.

•Use Proper Pan Size – The range is equipped with one or more surface units of different size. Select utensils having flat bottoms large enough to cover the surface unit heating element. The use of undersized utensils will expose a portion of the heating element to direct contact and may result in ignition of clothing. Proper relationship of utensil to burner will also improve efficiency.

•Never Leave Surface Units Unattended at High Heat Settings – Boilover causes smoking and greasy spillovers that may ignite.

•Make Sure Reflector Pans or Drip Bowls Are in Place – Absence of these pans or bowls during cooking may subject wiring or components underneath to damage.

•Protective Liners – Do not use aluminum foil to line surface unit drip bowls or oven bottoms, except as suggested in the manual. Improper installation of these liners may result in a risk of electric shock, or fire.

•Glazed Cooking Utensils – Only certain types of glass, glass/ceramic, ceramic, earthenware, or other glazed utensils are suitable for range-top service without breaking due to the sudden change in temperature.

•Utensil Handles Should Be Turned Inward and Not Extend Over Adjacent Surface Units – To reduce the risk of burns, ignition of flammable materials, and spillage due to unintentional contact with the utensil, the handle of a utensil should be positioned so that it is turned inward, and does not extend over adjacent surface units.

•Do Not Soak Removable Heating Elements – Heating elements should never be immersed in water.

– SAVE THESE INSTRUCTIONS –

4

RANGE SAFETY

IMPORTANT SAFETY INSTRUCTIONS

•Do Not Cook on Broken Cook-Top – If cook-top should break, cleaning solutions and spillovers may penetrate the broken cook-top and create a risk of electric shock. Contact a qualified technician immediately.

•Clean Cook-Top With Caution – If a wet sponge or cloth is used to wipe spills on a hot cooking area, be careful to avoid steam burn. Some cleaners can produce noxious fumes if applied to a hot surface.

•Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.

•Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.

•Keep Oven Vent Ducts Unobstructed.

•Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

•DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the appliance may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

For self-cleaning ranges –

•Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

•Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

•Clean Only Parts Listed in Manual.

•Before Self-Cleaning the Oven – Remove broiler pan and other utensils.

For units with ventilating hood –

•Clean Ventilating Hoods Frequently – Grease should not be allowed to accumulate on hood or filter.

•When flaming foods under the hood, turn the fan off. The fan, if operating, may spread the flame.

– SAVE THESE INSTRUCTIONS –

5

PARTS AND FEATURES

(Model FES330G shown)
Oven vent	OVEN
	OVEN ON
(p. 24)	HEATING
	DOOR
	LOCKED/
	CLEANING

Plug-in coil element with one-piece

reflector bowl

(pp. 9, 10, 29, 31, 32)

Anti-tip bracket

(p. 24)

Door stop clip

(pp. 33, 34)

Model and serial number plate

(behind left side of storage drawer)

Removable storage drawer

(p. 25)

Control panel

(pp. 6, 29)

Electronic clock/timer

(pp. 13, 14, 15)

Door switch

Gasket

(p. 30)

Broil element

(not shown) (p. 19)

Bake element

(p. 16)

CONTROL PANEL

		Coil element marker
Electronic	Oven temperature	(shows which coil
clock/timer	control knob	element you are setting)

	OFF	L	I	OFF	L
I
		O	H		O
H
FRONT					REAR
			PUSH TO TURN

Left front	Left rear
control knob	control knob

CLOCK

TIMER

TIMER

M O

F

O

F

O

F

F

F

L

F

L

OVEN ON

R

I

I

A

B

(TURN OFF OVEN

W

H

O

H

O

0

R

WHEN FLASHING)

2

0

O

I

L

OVEN

0

C

HEATING

5

2

L

E

0

A

DOOR

0

3

0

N

LOCKED/

0

5

CLEANING

0

(CLOSE DOOR

5

54

REAR

FRONT

3

00

4

WHEN FLASHING)

0

PUSH TO TURN

SURFACE HEATING

Indicator lights	Right rear	Right front
(lights up when	control knob	control knob
in operation)

6

PARTS AND FEATURES

(Model FEP330G shown)

Oven vent

(p. 24)

Plug-in coil element with one-piece reflector bowl

(pp. 9, 10, 29, 31, 32)

OF

F

H

I

LO

OF

F

H	I
PUSH TO TURN

LO

Anti-tip bracket

(p. 24)

Door stop clip

(pp. 33, 34)

Model and serial number plate

(behind left side of storage drawer)

Removable storage drawer

(p. 25)

CONTROL PANEL

Electronic clock/timer

	OFF	L	I	OFF	L
I
		O	H		O
H					CLOCK
					TIMER
			PUSH TO TURN

OFF

LO

OFF

LO

I

				OF	F	I
	OFF					BROIL
						00
						5
	B	50				4
E	R
	O	1
	I	0
AK	L	02
B		0	25	0	3

Control panel

(pp. 7, 29)

Electronic clock/timer

(pp. 13, 14, 15)

Gasket

(p. 30)

Broil element

(not shown)

(p. 21)

Bake element

(p. 17)

Oven

Oven

Oven on

Coil element marker

selector

temperature

indicator light

(shows which coil

control knob

(lights up when

element you are setting)

the oven is heating)

OVEN ON

OFF

F

OFF

OFF

O F

BR

L

I

L

I

O

I

H

O

H

O

0

L

E

B

5

R

5

0

1

0

K

O

A

0

I

4

B

L

0

TIMER

2

5

SURFACE

5

0

I4H

HEATING

0

00

2

003

053

PUSH TO TURN

Left front	Left rear	Surface heating	Right rear	Right front
control knob	control knob	indicator light	control knob	control knob
		(lights up when a
		coil element is on)

7

PARTS AND FEATURES

(Models FEP310G and FEP320G shown)

Oven vent

(p. 24)

Plug-in coil element with one-piece reflector bowl

(pp. 9, 10, 29, 31, 32)

Anti-tip bracket

(p. 24)

Door stop clip

(pp. 33, 34)

Model and serial number plate

(behind left side of storage drawer)

Removable storage drawer

(p. 25)

CONTROL PANEL

	OFF	L	I	OFF	L
I
		O	H		O
H
			PUSH TO TURN

OFF

LO

OFF

LO

H I

OF

F

OVEN ON

I

OFF

BROIL

00

5

B

50

4

E

R

O

1

TO TURN

F

F

AK

L

02

PUSH

B

0

F F

O

LO

52

0

3

SURFACE HEATING

O

LO

H

H

I

PUSH TO TURN

Control panel

(pp. 8, 29)

Gasket

(p. 30)

Broil element

(not shown) (p. 21)

Bake element

(p. 17)

Oven	Oven			Oven on		Coil element marker
selector	temperature			indicator light		(shows which coil
	control knob			(lights up when		element you are setting)
				the oven is heating)
	OFF	OFF		OVEN ON		OFF	L		OFF	L
				BR	I			I
				O			O			O
				I	H			H
		0		L
E	B			5
	R	5		0
		1		0
K	O
A	I	0		4
B	L	0
		2		5
				0
		5		I4H
		0		00
		2
		003	053	SURFACE HEATI NG
								PUSH TO TURN

Left front	Left rear	Surface heating	Right rear	Right front
control knob	control knob	indicator light	control knob	control knob
		(lights up when a
		coil element is on)

8

USING YOUR RANGE

USING THE COIL ELEMENTS

Using the control knobs

Push in the control knobs before turning them to a setting. You can set them anywhere between HI and OFF.

wWARNING

Fire Hazard

Turn off all controls when done cooking.

Failure to do so can result in death or fire.

Coil element heat settings

Use the following chart as a guide.

SETTING	RECOMMENDED USE
HI	•To start food cooking.
	•To bring liquid to a boil.
6-8	•To hold a boil.
	•To quickly brown or sear food.
5	•To maintain a slow boil.
	•To fry poultry or meat.
	•To make pudding, sauce, or gravy.
2-4	•To stew or steam food.
	•To simmer food.
LO	•To keep food warm.
	•To melt chocolate or butter.

9

1"

USING YOUR RANGE

USING THE COIL ELEMENTS (CONT.)

Home canning information

To protect your range:

• Use flat-bottomed canners on all types of cooktops. Canners

with rippled or ridged bottoms do not allow good contact with the

1" surface.

					• Center the canner over
					the largest coil element.
					Do not extend more than
					one inch outside the coil
	Surface		Pan
					element. Large diameter
	cooking area
					canners/pans, if not
	centered correctly, trap heat and can cause
	damage to the cooktop.

•Do not place your canner on two coil elements at the same time.

•The type of material the canner is made of determines the length of heating time. Refer to the “Characteristics of cookware materials” chart later in this section for more information.

•When canning for long periods of time, allow elements and the surrounding surfaces to cool down.

•Alternate use of the coil elements between batches or prepare small batches at a time.

•Start with hot water, cover with a lid, and bring to a boil; then reduce heat to maintain a boil or required pressure levels in a pressure canner.

•On coil element model, keep your reflector bowls clean so that they will always reflect heat well.

•For up-to-date information on canning, contact your local U.S. Government Agricultural Department Extension Office or companies who manufacture home canning products.

Optional canning kit

Most water-bath or pressure canners have large diameters. If you do canning with them at high heat settings for long periods of time, you can shorten the life of regular coil elements. This can also damage 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 dealer or authorized service company.

Cookware tips

•Select a pan that is about the same size as the surface cooking area. Cookware should not extend more than 1 inch (2.5 cm) outside the area.

•For best results and greater energy efficiency, use only flat-bottomed cookware that

makes good contact with the surface cooking area. Cookware with rounded, warped, ribbed (such as some porcelain enamelware), or dented bottoms could cause uneven heating and poor cooking results.

•Cookware designed with slightly indented bottoms or small expansion channels can be used.

•Cookware with a non-stick finish has heating characteristics of the base material.

•Use flat bottom cookware for best heat conduction from the surface cooking area to the cookware. Determine flatness with the ruler test. Place the edge of a ruler across the bottom of the cookware. Hold it up to the light. No light should be visible under the ruler. Rotate the ruler in all directions and look for any light.

•Do not leave empty cookware, or cookware which has boiled dry, on a hot surface cooking area. The cookware could overheat, causing damage to the cookware or the surface cooking area.

10

USING YOUR RANGE

CHARACTERISTICS OF COOKWARE MATERIALS

The pan material affects how fast heat transfers from the coil element through the pan material and how evenly heat spreads over the pan bottom. Choose pans that provide the best cooking results.

Aluminum	• Heats quickly and evenly.
	• Use for all types of cooking.
	• Medium or heavy thickness is best for most cooking.
	• Used as a core or base in cookware to provide even heating.
Cast iron	• Heats slowly and evenly.
	• Good for browning and frying.
	• Maintains heat for slow cooking.
	• Can be coated with porcelain enamel.
Ceramic or	• Heats slowly and unevenly.
ceramic glass	• Use on low to medium settings.
	• Follow manufacturer’s instructions.
Copper	• Heats very quickly and evenly.
	• Used as a core or base in cookware to provide even heating.
Earthenware	• Can be used for cooktop cooking if recommended by the manufacturer.
	• Use on low settings.
Porcelain enamel-on-steel or	• See cast iron and stainless steel.
enamel-on-cast iron
Stainless steel	• Heats quickly but unevenly.
	• A core or base of aluminum or copper on the cookware provides even heating.
	• Can be coated with porcelain enamel.

11

USING YOUR RANGE

USING THE OVEN

Positioning racks and pans

Place the oven racks where you need them before turning on the oven.

•To move a rack, pull it out to the stop position, raise the front edge and lift it out.

•Be sure the rack(s) is level.

•Use pot holders or oven mitts to protect your hands if rack(s) must be moved while the oven is hot.

•For best performance, cook on one rack. Place the rack so the top of the food will be centered in the oven.

•When cooking with two racks, arrange the racks on the 2nd and 4th rack guides.Two sheets of cookies may be baked if sheets are switched at approximately three quarters of the total bake time. Increase baking time, if necessary.

•For best results allow 2 inches of space around each pan and between pans and oven walls.

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.

Where to place pans:

WHEN YOU HAVE	PLACE
1 pan	In center of the oven rack.
2 pans	Side by side or slightly
	staggered.
3 or 4 pans	In opposite corners on
	each oven rack. Stagger
	pans so no pan is directly
	over another.

Rack placement for specific foods:

FOOD	RACK POSITION
Frozen pies, large	1st or 2nd rack
roasts, turkeys, angel	guide from bottom
food cakes
Bundt cakes, most	2nd rack guide
quick breads, yeast	from bottom
breads, casseroles,
meats
Cookies, biscuits,	2nd or 3rd rack
muffins, cakes,	guide from bottom
nonfrozen pies

NOTE: For information on where to place your rack when broiling, see “Broiling guidelines” later in this section.

BAKEWARE CHOICES

Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.

BAKEWARE TYPE	BEST USED FOR	GUIDELINES
Light colored aluminum	• Light golden crusts	• Use temperature and time recommended
	• Even browning	in recipe.
Dark aluminum and other	• Brown, crisp crusts	• May reduce baking temperature 25°F.
bakeware with dark, dull,		• Use suggested baking time.
and/or non-stick finish		• Use temperature and time recommended in recipe
		for pies, breads, and casseroles.
		• Place rack in center of oven.
Ovenproof glassware,	• Brown, crisp crusts	• May reduce baking temperature 25°F.
ceramic glass, or ceramic
Insulated cookie sheets or	• Little or no bottom browning	• Place in the bottom third of oven.
baking pans		• May need to increase baking time.
Stainless steel	• Light, golden crusts	• May need to increase baking time.
	• Uneven browning
Stoneware	• Crisp crusts	• Follow manufacturer's instructions.

12