Whirlpool FEC330B User Manual

AppUAnCM

Use And Care

STANDARD-CLEANING AND CONTINUOUS-CLEANING

ELECTRIC RANGES

MODELS FEP330B

FEP350B

FEC330B

A NOTE TO YOU

A Note To You

Thank you for buying a Roper* appliance.

You have purchased a quality, world-class 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 carefully. Also, please complete and mail the Ownership Registration Card provided with your appli ance. This will help us notify you about any new information 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.

Awarning Acaution

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 toii-free number, 1-800-44-ROPER (1-800-447>6737), is avaiiabie 24 hours a day.

If 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 27. 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 nriodel 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

Important Safety Instructions

Awarning

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

General

* Read all instructions before

using the range.

»Install or locate the range only

in accordance with the pro

vided Installation Instructions. The range must be installed by a qualified installer. The range must be properly connected to electrical supply and grounded.

►WARNING: To reduce the risk

of tipping of the appliance, the appliance must be secured by a properly installed anti-tip bracket. To check if the bracket is installed properly, anti-tip bracket” on p

•CAUTION: Do not store things children might want above the range. Children could be burned or injured while climb ing on it.

•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 any part of the range. They could be burned or injured.

• Do not operate the range if it is damaged or not working properly.

• Do not use the range for

warming or heating the room.

Persons could be burned or

injured, or a fire could start.

see “The

page 18.

»Use the range only for its in

tended use as described in this manual.

•Do not touch surface units,

areas near surface units, heat

ing elements or interior sur

faces or 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 enough to cause burns. During and after

use, do not touch, or let cloth

ing or other flammable materi als contact surface units, areas near units, heating elements or

interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the range, such as the oven vent opening, the surface near the vent opening, the cooktop, and the oven door and window, could also become hot enough to cause burns.

•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

IMPORTANT SAFETY INSTRUCTIONS

•Use only dry potholders. Moist or damp potholders on hot surfaces may result in bums from steam.

Do not let potholder touch hot

heating elements. Do not use a

towel or bulky cloth for a

potholder. It could catch on fire.

•Keep range vents unobstructed.

• Do not heat unopened contain ers. They could explode. The hot contents could cause burns and container particles could cause injury.

• Do not store flammable materials on or near the range. The fumes can create an exp^sion and/or

fire hazard.

When using the cooktop

• Make sure the reflector bowls are in place during cooking. Cooking without reflector bowls may subject the wiring and com ponents underneath them to damage.

• Do not line reflector bowls with aluminum foil or other liners. Improper installation of these liners may result in a risk of

electric shock or fire.

•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 ex posed and may result in the

uniting of clothing or potholders.

Correct pan size also improves cooking efficiency.

•Check to be sure glass cook

ing utensils are saTe for use on

the range. Only certain types of glass, glass-ceramic, ce

ramic, earthenware or other glazed utensils are suitable for cooktops without breaking due to the sudden change in temperature.

•Never leave surface units

unattended at high heat set tings. A boilover could result and cause smoking and greasy spillovers that may

ignite.

•Turn pan handles inward, but not over other surface units.

This will help reduce the chance of burns, igniting of flammable materi^s, and spills due to bumping of the pan.

When using the oven

•Always position oven rack(s) in desired location while oven is cool. If a rack must be re

moved while oven is hot, do not let potholder contact hot heating element in oven.

•Use care when opening oven

door. Let hot air or steam escape before removing or replacing food.

_______

IMPORTANT SAFETY INSTRUCTIONS

Grease

•Grease is flammable. Do not allow grease to collect around cooktop or in vents. Wipe spill overs immediately.

•Do not use water on grease fires. Never pick up a flaming pan. Smother flaming pan on

- ■*g P‘

range by covering with a well

fitted lid, cookie ^eet or flat tray. Flaming grease outside of

pan can be extinguished with baking soda or, ifavailable, a multipurpose dry chemical or

foam-type extinguisher.

Care and cleaning

•Do not soak removable heat

ing elements in water. The element will be damaged and

shock or fire could result.

_________

•Do not use oven cleaners in continuous-cleaning oven. No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

•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.

•Do not repair or replace any part of the range unless specifi cally recommended in this manual. All other servicing should be referred to a quali fied technician.

•Disconnect the electrical supply before servicing the range.

- SAVE THESE INSTRUCTIONS -

PARTS AND FEATURES

Parts And Features

the location and apJ^SS’S^aKrtl become familiar with

Control panel

Plug-In surface unit with one-piece

chrome reflector bowl

Model and

serial number plate

Anti-tip floor bracket (for information on

optional wall mounted anti

tip bracket kit, see page 18)

Removable

storage drawer

Broil element

Bake element

Oven vent

Foil liner

(model

FEC330B)

(window on

Model

FEP3S0B

only)

Control panel

Left front control knob

Surface unit marker

Clock/ minute

timer

Surface heating Oven heating indicator light indicator light

Manual oven light switch

Models

=EP330B A

Oven temperature

control Oven knob selector

Right rear Right front

control knob control knob

USING YOUR RANGE

Using \bur Range

In This Section

Page

Using the surface units Positioning racks and pans For best air circulation Using aluminum foil for baking.. Setting the clock Using the Minute Timer

Baking/roasting...............................

Adjusting the oven temperature control

To obtain the best cooking results possible, you must operate your range properly. This section gives you important information for efficient and safe use of your range.

............................................

...................

.............

....................

.............................

...................

......

7 Broiling

......

9 Broiling tips

......

9 Energy saving tips

....

10 The oven vent

....

11 The storage drawer

....

11 The anti-tip bracket

....

................................

.........................

...............

......................

..............

...............

Page

14 15 16 16 17 18

Using the surface units

Push in control knobs before turning

them to a setting. You can set them any where 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 heating indicator light

The SURFACE HEATING Indicator Light on the control panel will glow when a surface unit is turn^ on.

^WARNING

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 acciden tally left ON.

USING YOUR RANGE

Until you get used to the settings, use the following as a guide. For best results, start

cooking at the high setting; then turn the control knob down to continue cooking.

SETTING

MED-HI

MED

MED-LO

RECOMMENDED USE

• To start foods cooking.

• To bring liquids to a boil.

• To hold a rapid boil.

• To fry chicken or pancakes.

• For gravy, pudding and icing.

• To cook large amounts of

vegetables.

• To keep food cooking after

starting it on a higher setting.

• To keep food warm until

ready to serve.

Cookware tips

• Select a pan that is about the same size

as the surface unit.

• NOTE: For best results and greater

energy efficiency, use only flat-bottomed

cookware that makes good contact with the surface unKs. Cookware with rounded, warped, ribbed (such as some porcelain enamelware) or dented bottoms could cause severe overheating, which damages the cookware and/or surface unit.

You can, however, use newer cookware with slightly irKiented bottoms or very small expansion channels. This cookware is specially designed to provide the good contact needed for best cooking results.

Also, woks, canners and teakettles with flat bottoms suitable for use on your cooktop are now available in most stores that sell housewares.

• The pan should have straight sides and a

tight-fitting lid.

• Choose medium to heavy gauge (thick

ness) pans that are fairly lightweight.

• 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.

• Handles should be made of sturdy, heat-

resistant material and be securely attached

to the pan.

^CAUTION

Product Damage Hazard

• If a surface unit stays red for a long time, the bottom of the pan is not flat enough or is too small for the surface

unit. Prolonged usage of incorrect utensils for long periods of time could

result in damage to the surface unit, cooktop, wiring and surrounding areas. To prevent damage, use correct

utensils, start cooking on HI and turn

control down to continue cooking.

• Do not leave an empty utensil, or one which has boiled dry, on a hot surface unit. The utensil could overheat and could damage the utensil or surface

unit.

Home canning information

To protect your range:

• Use flat-bottomed canners/pans for best

results.

• Use the largest surface unit for best

results. 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.

• Do not place canner on two surface units

at the same time. Too much heat will build

up and will damage the cooktop.

• 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.

• Keep reflector bowls clean for best heat

reflection.

• To prolong the life of the elements:

- Prepare small batches at a time.

- Do not use elements for canning all day.

Optional canning kit

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 (Part No. 242905) from your Roper dealer or authorized Roper service company.

Positioning racks and pans

For baking/roasting with one rack, place

the rack so the top of the food will be

centered in the oven.

Rack placement for specific foods:

FOOD

Frozen pies, large

roasts, turkeys Angel and bundt

cakes, most quick breads, yeast breads, casseroles, meats

Cookies, biscuits, muffins, cakes, nonfrozen pies

RACK POSITION

Lowest level or 2nd level from bottom

2nd level from

bottom

2nd or 3rd level

from bottom

When baking on two racks, arrange racks

on bottom arnd third level from bottom.

NOTE: For recommended rack placement

when broiling, see “Broiling rack position chart” on page 15.

USING YOUR RANGE

^WARNING

Personal Injury Hazard

• Always position oven rack(s) in desired location before turning oven on. Be sure the rack(s) is level.

• If rack(s) must be moved while oven is hot, use pothokJers or oven mitts to protect hands.

Failure to follow the above precautions could result in personal injury.

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.

• Place the pans so that one is not directly over

the other.

• For best results, allow 1 to 2 inches

(4-5 cm) of space around each pan and

between pans artd oven walls. There must be a minimum space of 1 inch (2.5 cm).

• 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.

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