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

Í

=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.

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

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

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

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

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

......

7 Broiling

......

9 Broiling tips

......

9 Energy saving tips

....

10 The oven vent

....

11 The storage drawer

....

11 The anti-tip bracket

....

12

....

13

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

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

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

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

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

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

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

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

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

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

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

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

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

HI

MED-HI

MED

MED-LO

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.

USING YOUR RANGE

Using aluminum foil for baking

Use aluminum foil to catch spillovers
from pies or casseroles:

• Place the foil on the oven rack below the

rack with the food. Turn up foil edges and
make sure foil is about 1 inch (2.5 cm)
larger all around than the dish holding the

food.

• Do not cover the entire rack with alumi

num foil. It will reduce air circulation and
cause poor cooking results.

• Do not line oven bottom wKh foil or other

liners. Poor baking will resuK.

^WARNING

Electrical Shock and Fire Hazard

Do not allow foil to touch the heating
elements.

Failure to follow this precaution could
result in electrical shock or fire hazard

and damage to the elements.

10

Setting the clock

Push in and turn the Minute Timer Knob to
set the clock.

1. Push In Minute Timer Knob and turn

clockwise until clock shows the correct

time of day.

2. Let the Minute Timer Knob pop out.

Turn clockwise until Minute Timer hand

points to OFF. The clock setting will

change if you push in the knob when
turning.

USING YOUR RANGE

T'. .

'J I ^ .3

Using the Minute Timer

The Minute Timer does not start or stop the
oven. It works like a kitchen timer. Set it in

minutes up to an hour. You will hear a

buzzer when the set time is up.

NOTE: Do not push in the knob when setting

the Minute Timer or when stopping the buzzer.

Pushing in and turning the Minute Timer Knob

changes the clock setting.

1. Without pushing it in, turn the Minute

Timer Knob counterclockwise until the
timer hand passes the setting you want.

2. Without pushing it in, turn the knob

back to the setting you want. When the

time is up, a buzzer will sound. To stop
the buzzer, turn the Minute Timer hand

to OFF.

i*' L

11

USING YOUR RANGE

Baking/roasting

1. Position the rack(s) properly isefore

turning on the oven. To change rack

position, lift rack at front and pull out.

For further information, see “Positioning
racks and pans” on page 9.

2. Set the Oven Selector to BAKE.

3. Set the Oven Temperature Control Knob

to the baking/roasting temperature you
want. The OVEN HEATING Indicator

Light will come on. The oven is preheated

when the OVEN HEATING Indicator Light
first goes off.

NOTE: Do not preheat oven when

roasting or cooking items such as

casseroles.

4. Put food in the oven. During baking/

roasting, the elements will turn on and off

to maintain the temperature setting. The

OVEN HEATING Indicator Light will turn
on and off with the elements.

NOTE: The top element helps heat
during bakin^roasting, but does not

turn red.

5. When baking/roasting is done, turn

both the Oven Selector and the Oven

Temperature Control Knob to OFF. The
OVEN HEATING Indicator Light will go
off.

'—

>
>

>

1’ \ J <

12

USING YOUR RANGE

Adjusting the oven temperature control

Oven temperature controls will gradually
shift after years of use. So, even though
your new oven is properly adjusted to

provide accurate temperatures, it may cook

faster or slower than your old oven.

If, after using the oven for a period of time,
you are not satisfied with the temperature
settings, you can adjust them by following
these steps:

1. Make sure the Oven Temperature

Control Knob is turned to the off position.

Pull knob straight off and flip it over.

2. Loosen the locking screws inside the

control knob. Note the position of the

notches.

3. To lower the temperature, hold knob
handle firmly and move the tooth a notch

counterclockwise. Each notch equals

about lO^FiS'C).

4. To raise the temperature, hold knob

handle firmly and move the tooth a notch

clockwise. Each notch equals about

10°F(5°C).

5. Tighten the locking screws and replace

the control knob.

Notches

To raise

Locking screws

13

USING YOUR RANGE

Broiling

1. Position the rack properly before turning

on the oven. Position rack so that the
surface of the food is at least 3 inches

(7.4 cm) away from the broil element. See
“Broiling rack position charf on page 15.

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

3. Close the door to the Broil Stop position

(open about 4 inches [10.2 cm]). The
door will stay open by itself.

4. Set the Oven Selector and Oven Tem

perature Control Knob to BROIL. The
OVEN HEATING Indicator Light will
come on.

NOTE: Do not preheat oven when broiling.

5. When broiling is done, turn both the

Oven Selector and Oven Temperature
Control Knob to OFF. The OVEN HEAT

ING Indicator Light will go off.

Custom broil

• If food is cooking too fast, turn the Oven

Temperature Control Knob counterclock

wise until the OVEN HEATING Indicator

Light goes off.

• If you want the food to broil slower from

the start, set the Oven Temperature

Control Knob between 170°F and 325°F
(77“C and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.

• Fish and chicken are some foods that

may cook better if you use lower broiling
temperatures.

The Oven Selector must be on BROIL for
all broiling temperatures.

NOTE: Leave the oven door partly open

whenever using the oven to broil. This

allows the oven to maintain proper
temperatures.

14

Broiling rack position chart

USING YOUR RANGE

RACK POSITION

FROM BOTTOM

TYPE OF FOOD/

DONENESS

4 Hamburger patties and thin

steaks, Vi thick or less

3

2

Quickly searing food, rare
and medium steaks,
medium patties, ham slices,
fish steaks, frankfurters

Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish

Broiling tips

' Use the broiler pan and grid for broiling.

They are designed to drain excess liquid
and grease away from the cooking
surface to help prevent spatter, smoke
or fire.

' After broiling, remove the broiler pan

from the oven when you remove the food.

Drippings will bake on the pan if you leave
it in the heated oven.

^WARNING

Fire Hazard

• Place meat the correct distance from the
element. Meat placed too close to the
element could spatter, smoke, burn or

catch fire during broiling.

• To ensure adequate grease drainage,

do not use cookie sheets or similar pans
for broiling. Also, covering the broiler

grid with foil is not recommended. Poor

drainage of grease could result in fire. If
foil is used, cut slits in foil to line up with

all openings in broiler grid. Grease can

then drain away and cool in pan.

15

USING YOUR RANGE

Energy saving tips

Although the energy used for cooking is

usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips

to help you save energy when using your

cooking product:

• Use pans with flat bottoms, straight sides

arKi tight-fitting lids.

• Match the pan to the surface unit size.

• Cook with a minimum of liquid or fat to

help shorten cooking time.

• Preheat pans only when recommertded

and for the shortest time possible.

• Start food on higher heat settings, then

set surface unit control on low or off to

finish cooking. Use retained heat for

cooking when possible.

• Use the more efficient surface units

instead of the oven when possible.

• Turn on the surface unit only after placing

filled pan on the unit.

• “Oven peeking” may cause heat loss,

longer cooking times and unsatisfactory

baking results. Rely on your timer to keep
track of the cooking time.

• Bake cakes, pies or cookies when oven is

warm. Best time to bake is right after a
meal has been cooked in oven.

• Preheat the oven no longer than neces

sary.

■ Plan your meals for the most efficient use

of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.

• Do not preheat when broiling, roasting or

cooking items such as casseroles.

• Keep reflector bowls clean for best heat

reflection.

The oven vent

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. The vent is
needed for air circulation. Do not block the

vent. Poor baking/roasting can result.

NOTE: Plastic utensils left over the vent can
melt.

^WARNING

Burn and Fire Hazard

• If you leave a utensil on the right rear
surface unit, use pothokders when

moving it. Pan handles could become
hot enough to burn.

• Keep flammable materials away from
oven vent. Failure to do so could result

in burns or a fire.

Oven vent

16

The storage drawer

You can remove the storage drawer to make
K easier to clean uixler the range and to
check for installation of the anti-tip floor
bracket (if you have one). Use care when

handling the drawer.
Removing the storage drawer:

1. Empty drawer of any pots and pans

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

2. Lift back slightly and slide drawer all the

way out.

Replacing the storage drawer:

USING YOUR RANGE

1. Fit ends of drawer slide rails into the

drawer guides on both sides of opening.

2. Lift drawer front and push in until metal

stops on drawer slide rails clear white
stops on drawer guides. Lift drawer front

again to clear second stop and slide

drawer closed.

Drawer slide rail

17

USING YOUR RANGE

The anti-tip bracket

The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.

^WARNING

■ Oil

•To reduce risk of range tipping over, secure range with a properly
installed anti-tip bracket supplied with range or an optional wall­mounted anti-tip bracket kit.

• If range is moved for cleaning or service, check that anti-tip device
is engaged before using range.

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

To verify the anti-tip bracket is
engaged (if you have a floor
bracket):

• Remove the storage drawer. (See page 17.)

• Look to see if the anti-tip bracket is attached

to floor with screws.

• Make sure one rear leveling leg is positioned

under the anti-tip bracket.

• See Installation Instructions for further details.

To verify the anti-tip bracket is
engaged (if you have a wall
bracket):

• Look to see if the anti-tip bracket is attached

with screws to the wall behirKi the control
panel.

• Make sure the cable on the back of the range

is secured by the two hooks on the bracket.

• Cable must be unhooked from wall bracket to

move range for cleaning or service. Recon
nect cable before using range.

• See Installation Instructions for further details.

Personal Injury Hazard

Rear leveling leg

Floor bracket

18

CARING FOR YOUR RANGE

Caring For Your Range

In This Section

Page

Surface units and reflector bowls ...19
Lift-up cooktop

Removing the oven door...........

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

..........

..........

21
21

The continuous-cleaning oven.

Cleaning chart...............................

The oven light

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

Page

.....

.....

.....

22
24
26

Your range is designed for easy care. You
can do most cleaning with items found
around your home. Cleaning your range
whenever spills or soiling occurs will help to
keep h looking and operating like new.

Burn arxl Electrical Shock Hazard

Make sure all controls are OFF and the
range is cool before cleaning.

Failure to do so could result in burns or
electrical shock.

Surface units and reflector bowls

Removing

1. Make sure all surface units are off and

cool before removing surface units and
reflector bowls.

2. Lift the edge of the unit, opposite the

receptacle, just erK>ugh to clear the
element hold-down clip and the reflector
bowl.

^WARNING

Pull the surface unit straight away from the

receptacle.

Lift out the reflector bowl. See “Cleaning

chart” on page 24 for cleaning instructions.

19

CARING FOR YOUR RANGE

Replacing

1. Make sure all surface units are off and

cool before replacing surface units and

reflector bowls.

Line up openings in the reflector bowl

with the surface unit receptacle and the
element hold-down clip.

3. Hold the surface unit as level as possible

with the terminal just started into the

receptacle. Push the surface unit terminal
into the receptacle.

4. When terminal is pushed into the
receptacle as far as it will go, push
down the edge of the surface unit

opposite the receptacle. The element
hold-down clip will keep the surface unit
from moving around.

NOTE: 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

your utensils may not be flat enough, or
some may be too large for the surface unit.

In either case, some of the heat that’s meant
to go into or around a utensil goes down and
heats the reflector bowl. This extra heat can
discolor it.

20

Lift-up cooktop

1. Lift front of cooktop at both front comers

until the support rods lock into place.

^WARNING

Personal Injury Hazard

Be sure both support rods are fully

extended and in the locked position.

Failure to do so could result in per-

sortal injury from the cooktop acciden
tally falling.

Product Damage Hazard

Do not drop the cooktop.
Damage could result to the porcelain

and the cooktop frame.

CARING FOR YOUR RANGE

2. Wipe with warm, soapy water. Use a

soapy steel-wool pad on heavily soiled
areas.

3. To lower the cooktop, lift cooktop from

both sides while pressing the support
rods back to unlock them. Lower the
cooktop into place.

Removing the oven door

Removing the oven door will help make it

easier to clean the oven.

^WARNING

Burn and Electrical Shock Hazard

Make sure all controls are OFF arKi the

oven is cool before removing oven door.

Failure to do so could result in bums or
electrical shock.

1. Open the door to the first stop position.

2. Hold the door at both sides and lift it at

the same angle it is in.

3. To replace, fit the bottom corners of the

door over the ends of the hinges. Push
the door down evenly. The door will close
only when it is on the hinges correctly.

21

CARING FOR YOUR RANGE

The continuous-cleaning oven

(Model FEC330B)
Standard-cleaning oven walls are coated

with smooth porcelain. Your continuous­cleaning oven walls are coated with a
special, rougher porcelain. A fat spatter
beads up on the snxxjth surface, but
spreads out on the rougher surface. The
bead of fat on the smooth surface chars and
turns black. The spread-out fat on the rough
surface gradually bums away at medium

to high baking temperatures so the oven

can return to a presentably clean condition.

Using foil

Use foil on the oven bottom to catch sugar
and starchy spills from pies and casseroles.

It 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 Roper Appliance dealer.

Fat spatter
beads up.

Turns

black.

Fat spatter
spreads out.

Burns away.

Standard
porcelain

Continuous­cleaning
porcelain

^WARNING

Bum, Electrical Shock and Product

Damage Hazard

• Make sure all controls are OFF and
the oven is cool before using foil.

Failure to do so could result in burns

or electrical shock.

• Do not let foil touch the bake element.

It could damage the element. Make

sure foil is flat on the bottom and
away from the bake element.

1. Turn off all controls.

2. Lift the cool bake element slightly to lift

the feet off the oven bottom.

3. Slide the foil under the bake element.

Make sure the foil is centered and long

enough to start up both side oven walls
without wrinkling. For proper baking,

lower the bake element so all feet rest

solidly on the foil.

22

Cleaning tips

1. Tho oven window and tacks are not

coated. Clean them by hand.

2. The oven door does not get as hot as

the walls. Some hand-cleaning may be

needed.

3. If you do more broiling than baking,

hand-cleaning may be needed.

4. Use aluminum foil on the oven bottom

according to instructions. Spillovers may
not bum away and could stain the bottom.

Hand-cleaning

^WARNING

Personal Injury Hazard

Do not use oven cleaning products.
Some could become trapped in the
porcelain surface and give off harmful
fumes.

CARING FOR YOUR RANGE

WINDOW-Keep clean wKh warm, soapy
water. Use a plastic scrubbing pad for
heavily soiled areas. Rinse well. Do not use

steel wool or abrasive cleansers.

RACKS-Use a soapy steel-wool pad for
best cleaning resuKs. Rinse weli.

WALLS AND DOORS-Wash with warm,
soapy water. Use a steel-wooi pad or piastic
scru№ing pad for heavily soiled areas.

Rinse well.

23

CARING FOR YOUR RANGE

Cleaning chart

Use the following table to help you clean all parts of your range.

PART

WHAT TO USE

Control knobs Sponge and warm, soapy

water

Control panel

Sponge and warm, soapy
water

OR

Paper towel and spray

glass cleaner

Exterior surfaces

(other than control
panel)

Surface units

Chrome reflector
bowls

Broiler pan and
grid (clean after

each use)

Oven racks

Oven door glass

Sponge and warm, soapy
water

No cleaning required

Warm, soapy water and
a nonabrasive, plastic
scrubbing pad

Steel-wool pad artd warm,
soapy water

Steel-wool pad and warm,
soapy water

Paper towel and spray
glass cleaner

OR

Warm, soapy water and a
nonabrasive, plastic

scrubbing pad

HOW TO CLEAN

• Turn knobs to OFF and pull straight

away from control panel.

• Wash, rinse and dry thoroughly. Do

not soak. Do not use steel wool or

abrasive cleansers. They may
damage the finish of the knobs.

• Replace knobs. Make sure all knobs

point to OFF.

• Wash, rinse and dry thoroughly. Do

not use steel wool or abrasive
cleansers. They may damage the
finish.

• Do not spray cleaner directly on panel.

Apply cleaner to paper towel.

• Wash, rinse arvl dry thoroughly. Use
nonabrasive, plastic scrubbing pad
on heavily soiled areas.

• Do not use abrasive or harsh
cleansers. They may damage the
finish.

NOTE: Do not allow foods containing

acids (such as vinegar, tomato or lemon

juice) to remain on surface. Acids may

renfKtve the glossy finish. Also wipe up
milk or egg spills when cooktop is cool.

• Spatters or spills will burn off.

• Do not immerse in water.

• Wash, rinse and dry thoroughly.

• Clean frequently.

• Do not use abrasive or harsh

cleansers.

• Wash, rinse and dry thoroughly.

• Wash, rinse and dry thoroughly.

• Make sure oven is cool.

• Follow directions provided with the
cleaner.

• Wash, rinse and dry thoroughly.

24

CARING FOR YOUR RANGE

PART

WHAT TO USE

Oven cavity Sponge and warm,

(Models FEP330B soapy water

and FEP350B)

Soapy steel-wool pad
for heavily soiled areas

OR
Commercial oven • Remove door for easier access.

cleaner for heavily
soiled areas

Heavy-duty aluminum
foil or shallow pan used
while cooking

HOW TO CLEAN

• Remove door for easier access.
(See page 21.)

• Wash, rinse and dry well.

• Rinse well with water.

• Place newspaper on floor to protect
floor surface.

• Follow directions provided with the
oven cleaner.

• Rinse well with clear water.

• Use in well-ventilated room.

• Do not allow commercial oven
cleaners to contact the heating
elements, heat seal, thermostat or
exterior surfaces of the range.

Damage will occur.

• Place piece of foil or shallow pan.
slightly larger than the cooking
container, on lower rack to catch

spillovers.

NOTE: Do rK>t use foil or foil liner to

cover the oven floor. Poor baking/

roasting results could occur.

Oven cavity Steel-wool pad and • Make sure oven is cool.

(Model FEC330B) warm, soapy water

Heavy-duty aluminum foil • Place piece of foil on oven floor to

• Remove door for easier access.

• Clean heavily soiled areas or stains.

Rinse well with water.

catch spillovers. Make sure the foil is
center^ and long enough to start up
both side oven walls without wrin
kling.

• DO NOT USE COMMERCIAL OVEN

CLEANERS.

• Most fat spatters on oven walls

and floor will gradually reduce to a
presentably clean condition during
baking.

25

CARING FOR YOUR RANGE

The oven light

(Models FEP330B and FEP350B)
The oven light will come on when you use

the Oven Light Switch on the control panel.

^WARNING

Electrical Shock and

Personal Injury Hazard

• Make sure oven arKi light bulb are

cool and power to the range has been
turned OFF before replacing the light
bulb. Failure to do so could result in
electrical shock or burns.

•The bulb cover must be in place
when using the oven. The cover
protects the bulb from breaking, and
from high oven temperatures. Be
cause bulb cover is made of glass, be

careful not to drop it. Broken glass

could cause injury.

To replace the oven light:

1. Unplug appliairce or disconnect at nr^iin

power supply.

2. Remove the glass bulb cover in the back

of the oven by screwing it out counter

clockwise.

3. Remove the light bulb from its socket.
Replace the bulb with a 40-watt appli

ance bulb.

Replace the bulb cover by screwing it in

clockwise. Plug in appliance or recon

nect at the main power supply.

26

IF YOU NEED ASSISTANCE OR SERVICE

If You Need Assistance
Or Service

This section is designed to help you save the cost of a service call. Part 1 of this section
outlines possible problems, their causes, and actions you can take to solve each problem.
Parts 2 and 3 tell you what to do if you still need assistance or service. When calling our toll
free telephone number for help or calling for service, please provide a detailed description of
the problem, your appliance’s complete model and serial numbers and the purchase date.

(See page 2.) This information will help us respond properly to your request.

1. Before calling for assistance ...

Performance problems often result from little things you can find and fix without tools of any

kind. Please check the chart below for problems you can fix. It could save you the cost of a
service call.

PROBLEM

Nothing will
operate

The oven will
not operate

The surface
units will not
operate

Control
knob(s) will
not turn

POSSIBLE CAUSE

The power cord is not plugged

into a live circuit with proper

voltage.
A household fuse has blown or

a circuit breaker has tripped.

You have not turned the Oven
Selector to BAKE or BROIL.

You have not turned the Oven
Temperature Control Knob to a
temperature setting.

A household fuse has blown or a
circuit breaker has tripped.

You have not plugged in surface
units all the way.

You are not setting the control

knobs correctly.

You are not pushing in before
turning.

SOLUTION

Plug the power cord into a live circuit

with proper voitage. (See Installation

Instructions.)
Replace household fuse or reset

circuit breaker.
Turn the Oven Seiector to the

desired setting.
Turn the Oven Temperature Controi

Knob to a temperature setting.

Replace household fuse or reset

circuit breaker.
Turn control knobs to OFF and plug

surface units in all the way.

(See “Replacing” on page 20.)
Push control kriobs in before turning

to a setting.

Push control knob(s) in before

turning to a setting.

continued on next page

27

, IF YOU NEED ASSISTANCE OR SERVICE

PROBLEM POSSIBLE CAUSE

Soil is visible

You broil often.

on continuous­cleaning oven
finish

(Model FEC330B)

Soil is on door.

Soil is caused by sugar and
starchy spills.

Cooking results

The range is not level. Level range. (See Installation Instruc

are not what
you expected

The oven temperature seems
too low or too high.

You have riot preheated the
oven as the recipe calls for.

SOLUTION

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. Follow

hand-cleaning tips on page 23.
The door is cooler than the oven

walls. Soil will be more visible on the
door than other areas in the oven.

See hand-cleaning tips on page 23.

Sugar and starchy spills may leave
stains. See page 23 for hand
cleaning tips. Keep foil on oven

bottom to catch these spills.

tions.)
Adjust the oven temperature control.

(See “Adjusting the oven temperature
controf on page 13.)

Preheat oven if called for in recipe.

The recipe has never been
tested or is not from a reliable
source.

The pans are not the type or
size recommended in the
recipe.

There is not proper air
circulation around pan when
baking.

The cooking utensils are not
the proper shape or do not fit
the surface units being used.

28

Use only tested recipes from a

reliabie source.

Refer to a reliable cookbook for

recommended pan type and size.

Allow 1 Vz to 2 inches (4-5 cm) on all

sides of the pans for air circulation.

There must be a minimum space of

1 inch (2.5 cm).

Use cooking utensils with smooth,
flat bottoms that fit the surface units

being used.

IF YOU NEED ASSISTANCE OR SERVICE

2. If you need assistance ...

Call our toll-free telephone number. Dial
toll-free from anywhere In the U.S.A.:

1-800-44-ROPER
(1-800-447-6737)

and talk with one of our trained consultants.
The consultant can instruct you in how to
obtain satisfactory operation from your
appliance or, if sen/ice is necessary, recom

mend a qualified service company in your

area.

For further information, write to:

Mr. William Clark
Consumer Assistance Representative
Roper Brand Appliances

2000 M-63

Benton Harbor, Ml 49022

Please include a daytime phone number in

your correspondence.

3. If you need service ...

Contact the dealer from whom you pur
chased the appliance or the authorized
servicer in your area. For help finding an
authorized servicer in your area, call our

toll-free telephone number in Step 2.

4. If you need FSP* replace
ment parts ...

FSP is a registered trademark of Whirlpool
Corporation for quality parts. Look for this
syrnbol of quality whenever you need a
replacement part for your Roper* appliance.

FSP replacement parts will fit right arxi work

right, because they are made to the same
exacting specifications used to build every
new Roper appliance.

To locate FSP replacement parts in your

area, refer to Step 3 above or call our toll
free telephone number in Step 2.

5. If you are not satisfied with
how the problem was

solved ...

• Contact the Major Appliance Consumer
Action Panel (MACAP). MACAP is a group
of independent consumer experts that

voices consumer views at the highest

levels of the major appliance industry.

• Contact MACAP only when the dealer,
authorized sen/icer and Roper Brand
Appliance warrantor have failed to resolve
your problem.

Major Appliance Consumer Action Panel
20 North Wacker Drive
Chicago, IL 60606

• MACAP will in turn inform us of your
action.

29

ROPER*

Electric Range Warranty

LENGTH OF WARRANTY
FULL ONE-YEAR WARRANTY

(from date of purchase)

WE WILL NOT PAY FOR
A. Service calls to:

1. Correct the installation of your range.

2. Instruct you how to use your range.

3. Replace house fuses or correct house wiring.

4. Replace owner accessible light bulbs.

B. Repairs when your range is used in other than normal, single-family household use.

C. Pickup and delivery. Your range is designed to be repaired in the home.

D. Damage to your range caused by accident, misuse, fire, flood, acts of God, or use of

products not approved by us.

E. Repairs to parts or systems caused by unauthorized modifications made to the

appliance. s/ga

This Roper appliance is warranted by Whirlpool Corporation. Under no circumstances shall it

be liable under this wan-anty for incidental or consequential damages and all implied warran

ties are limited to the same time period stated in the express warranties for Roper Brand
Appliances. Some states do not allow the exclusion or limitation of incidental or consequential

damages, or limitation of implied warranties, so these limitations or exclusions may not apply

to you.

WE WILL PAY FOR

FSP* replacement parts and repair labor to correct
defects in materials or workmanship. Service must be
provided by an authorized Roper service company.

This warranty gives you specific legal rights, and you may also have other rights which vary
from state to state.

Outside the United States, a different warranty may apply. For details, please contact your
authorized Roper distributor or military exchange.

If you need service, first see the “Assistance or Service" section of this book. After checking
“Assistance or Sen/ice,” additbnal help can be found by calling our toll-free telephone num
ber,

1-800-44-ROPER (1-800-447-6737), from anywhere in the U.S.A.

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