Roper FES385Y User Manual
A Note To You
2
Important Safety
lnsbuctions
3
Parts And Features 6
Using Your Range 7
Usin The
Self -8 leaning Cycle 22
Caring For
Your Range 25
If You Need Assistance
Or Sewice
29
Warranty
1-800~44-ROPER
Call us with questions or comments.
SELF-CLEANING ELECTRIC RANGE
MODEL FES385Y
32
A
Note To You
Thank you for buying a Roper appliance.
You have purchased a quality, worMclass 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 carefulfy. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance. This will help us notify you about any new informa-
tion 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 toll-free number, l-800-44-ROPER (l-800-447-6737). is
available 24 hours a day.
ff 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 29. If you need further help, feel free to call us. 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
General
l
l
Read all instructions before
using the range.
l
install or locate the range only
in accordance with the pro-
vided Installation Instructions.
l
WARNING: To reduce the risk
of ti
ping of the appliance, the
P
app iance must be secured by
a proper1
bracket.
installed anti-tip
f!
o check if the bracket
is installed properly, see ‘The
anti-tip bracket” on page 21.
l
CAUTION: Do not store things
children mi
range. Chil ren could be
ht want above the
iI
burned or injured while climbing on it.
l
Do not leave children alone or
unattended in area where the
range is in use. They should
never be allowed to sit or stand
on an
could
l
Do not operate the range if it
part of the range. They
e burned or injured.
K
is damaged or not working
properly.
l
Do not use the range for
warming or heatin % the room.
Persons could be urned or
injured, or a fire could start.
Use the range only for its
intended use as described in
this manual.
l
Do not touch surface units,
areas near units, heating elements or interior surfaces of
oven. Surface units and heating elements may be hot even
though they are dark in color.
Areas near surface units and
interior surfaces of an oven
become hot enou h to cause
burns. During an
?
after use,
do not touch, or let clothing
or other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until 9
they have had sufficient time
to cool. Other surfaces of the
l
Do not wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
continued on next page
3
l
Use only d potholders. Moist
or damp po holders on hot
surfaces ma
from steam.
7
result in burns
‘b
o not let potholder
touch hot heating elements. Do
not use a towel or bulk cloth
for a potholder. It coul 2 catch on
fire.
l
Keep range vents unobstructed.
l
Do not heat unopened contain-
ers. They could explode. The
hot contents could cause burns
and container particles could
cause injury.
l
Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
When using the cooktop
l
Select 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 heating element will
be exposed and may result in
the igniting of clothing or
potholders. Correct pan
size also improves
cooking
efficiency.
l
Never leave surface units
unattended at high heat settings. A boilover could result
and cause smoking and greasy
spillovers that may ignite.
l
Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s, and spills 9
due to bumping of the pan.
When using the oven
l
Always position oven rack(s) in
desired location while oven IS
cool. If a rack must be removed while oven is hot, do
not let potholder contact hot
heating element in oven.
l
Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
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Check to be sure glass cooking
utensils are safe 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.
Grease
l
Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spillovers immediately.
-
l
Do not use water on grease
fires. Never pick up a flaming
pan. Smother flaming pan on
range by coverin
fitted lid, cookie s eet or flat
with a well-
7-l
tray. Flaming grease outside of
an can be extin
E
aking soda or, i
uished with
9
available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
l
Small amounts of’formaldehyde
and carbon monoxide are
off in the Self-Cleaning cyc e
9
from fiberglass insulation and
food decomposition. Significant
exposure to these substances
can cause cancer or reproduc-
tive harm. Exposure can be
minimized by venting with a
hood or open window and
wiping out excess food spills
pnor to self-cleaning.
iven
l
Do not use oven cleaners. No
commercial oven cleaner or
oven liner rotective coating of
any kind s
R ould be used in or
around any part of the oven.
l
Before self-cleaning the oven.,
remove broiler
oven racks an
an, broiler
cf
other utensr s.
Do not use your oven to clean
miscellaneous parts unless you
are instructed to do so in this
Use and Care Guide.
l
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.
l
Do not repair or replace any
part of the range unless specifically recommended in this
manual. All other servicing
should be referred to a qualified technician.
l
Disconnect the electrical sup-
ply before servicing the range.
nd,
9
- SAVE THESE INSTRUCTIONS -
5
Parts And
This section contains captioned illustrations of your range. Use them to become familiar wfih the
location and appearance of all parts and features.
Features
Anti-tip bracket
(on wall behind
conbol panel)
Control panel -
Removable storage
- Oven vent
Automatic oven
Control panel
Left
front
control
knob
,
I
Surface unit marker
Left
rear
control
knob
I I
Manual
oven
light
switch
Electronic clock with
oven controls and
minute timer
I
Right Right
rear
control
knob
Surface unit
indicator light
front
control
knob
I
Using Your Range
In This Section
Paw
the wrface units . . . . . . . . . . ..I.-..................... 7
Using
Positioning
For beat
Using aluminum foil for baking . ..“.............“... 10
The electronic clocWoven controls I...........I. 10
Setting the clock ..-........s................................. 11
Using
Using the BetCancel button . . . . . . . ..I . . . . . . . . . . . . . . . . .
Bakhghoasting ” . . . . . . . . . . . . . . . . ...” . . . . . . . . . . . * . . . . . “I...
To obtain the best cooking resutts possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
racks nd pans ..- ..--.. . . . ..-... 6
air circulation . . . . . . . . . . . . . . . . ..I....m......M..... 9
the’electronic Minute Timer . . . ..“. . “..... 12
Adjusting the oven temperature control -.... 14
Broiling “.l.U.“..._.................-....-...............“.
Broiling tips . . . . . . . . . . . . . . . . . . . . . . . . . . ..-...............IU.......
Energy saving tips
Using the electronic clocWoven control “...... 17
The oven vent . . . . . . . ..--. -- “..-............ -20
The rtorage
12
The anti-tip bracket . . . . . . . . ..“I....“..........-..“.“..
13
Optional door panel pat
. . . . I . . . . . “” . . . . . . . . . . . . . . . I . . . . . -.
. . . . . . . . . ..“.““..“............“...... 21
drawer
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
PWW
15
16
17
21
21
Using the surface units
Control knobs must be pushed in before
turning them to a setting. They can be 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 unit indicator lights
One of the Surface Unit Indicator Lights on the
control panel will glow when a surface unit is 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 accidentally left ON.
7
Until you get used to the settings, use the
following as a guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
Sl3llNG
HI
MEDHI
MED
RECOMMENDED USE
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To start foods cooking.
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To bring liquids to a boil.
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To hold a rapid boil.
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To fry chicken or pancakes.
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For gravy, pudding and icing.
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To cook large amounts of
vegetables.
l
MED-LO
To keep food cooking after
starting it on a higher setting.
l
LO
I
To keep food warm until ready
to serve.
Solid element surface units
Solid element surface units are made of heavy
cast-iron to provide even cooking. Each surface
unit has a built-in protective limiter as a safety
feature.
The limiter senses uneven cooking
temperatures when:
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A pan boils dry.
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A pan is removed and the surface unit is left on.
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The bottom of the pan is too large or too small
for the element. This will result in longer cooking
times.
The limiter will automatically reduce the heat level
to provide even cooking temperatures.
NOTE:
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Solid elements stay hot for a long time. Do not
use the HI setting for long periods of time or
leave pans on hot elements when cooking is
done. Burned food and damage to the cookware
could result. Use a lower setting to complete the
cooking and turn the solid element surface unit
off a few minutes before you finish cooking.
l
Do not leave an empty utensil, or one which has
boiled dry, on a hot surface unit. It can overheat
and may damage the utensil or surface unit.
l
Do not use canners, woks and speciatly utensils
with rounded, warped, ridged or dented bottoms. These could cause severe overheating
which damages the utensil andlor surface unit.
Before placing a pan on solid element surface
units for the first time, heat on HI setting for five
minutes. The surface units will give off smoke as
the protective coating, applied at the factory,
finishes bonding to the surface.
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
correct cooking utensils for your needs.
l
For best results and greater energy efficiency,
use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
-Turn it over and check the bottom of the pan
by placing a ruler across it.
-Rotate the ruler in all directions. There should
be no gaps between the pan and the ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
I
departments.
l
The pan should have straight sides and a tight-
fitting lid.
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Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
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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 a sturdy, heat-resistant
material and be securely attached to the pan.
Home canning information
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 surface
units and cause damage to the cooktop.
To protect your range:
l
Use flat-bottomed canners/pans for best results.
Some canners have ridged bottoms (porcelain
enamel-ware) and are not recommended. They
do not make good contact with the surface unit
and cause severe overheating which damages
the cook-top.
l
For best results, use the largest surface unit.
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. Excessive heat build-up will damage
the cooktop.
El
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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
To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.
Positioning racks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1 ‘/z to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these guidelines
for specific foods:
l
Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l
Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l
Cookies, biscuits, cakes and non-frozen piesplace rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling rack position chart” on
page 16.
l
Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l
lf rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
Failure to follow the above precautions may
result in personal injury.
Personal Injury Hazard
For best air circulation
The 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.
l
Place the pans so that one is not directly over
the other.
l
Allow 1% to 2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
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.
NOTE: “oven peeking” may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting results. Use a reliable kitchen timer to
keep track of the cooking time.
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. The foil should have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish holding the food.
l
Do not cover the entire rack with aluminum foil.
ft 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.
Electricel Shock and Fire Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.
The electronic clock/oven controls
There are three parts in the clockloven control
section:
-The display
-The command buttons
-The TimeITemp Set Knob
Instructions for the oven control are covered on
the following pages. Read them carefully.
When you first plug in the range, the last time
of day set will show in the display. If, after you set
the clock (page 11) the display again shows the
last time of day set, your electricity was off for a
while. Reset the clock.
10
Display/clock
When you are not using the oven, this is an
accurate clock When using the oven or Minute
Timer, the display will show the time, temperature
settings and what command buttons have been
pressed.
When showing the time of day, the display will
show the hour and minutes.
When using the Minute Timer. the display shows
minutes and seconds in the following sequence:
l
For settings from O-l minute 55 seconds, the
display will increase in 5-second increments and
count down each second.
l
For settings from 2-10 minutes, the display will
increase in 1 O-second increments and count
down each second.
l
For settings from lo-60 minutes, the display will
increase in l-minute increments and count down
each second.
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