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
MODELS FEP310G FEP320G
FEP330G FES330G
PART NO. 8053404
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.
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 model’s 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.
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.
Model Number __________________________________
Serial Number ___________________________________
Purchase Date __________________________________
Dealer Name ____________________________________
Dealer Address __________________________________
Dealer Phone ___________________________________
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:
You will be killed or seriously injured if you don’t
wDANGER
wWARNING
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.
follow instructions.
You can be killed or seriously injured if you don’t
follow instructions.
wWARNING
Anti-Tip Bracket
Range Foot
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.
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.
•
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
IMPORTANT SAFETY INSTRUCTIONS
RANGE SAFETY
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
(p. 24)
Plug-in coil element
with one-piece
reflector bowl
(pp. 9, 10, 29, 31, 32)
OVENON
(TURN OFF OVEN
WHEN FLASHING)
OVEN
HEATING
DOOR
LOCKED/
TIMER
CLEANING
(CLOSE DOOR
WHEN FLASHING)
Control panel
(pp. 6, 29)
Electronic
clock/timer
(pp. 13, 14, 15)
Door switch
Gasket
(p. 30)
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
Oven temperature
control knob
Broil element
(not shown)
(p. 19)
Bake element
(p. 16)
Coil element marker
(shows which coil
element you are setting)
F
F
O
I
H
FRONT
Left front
control knob
6
L
O
PUSH TO TURN
F
F
O
L
O
I
H
REAR
Left rear
control knob
F
F
F
O
M
OVEN ON
(TURN OFF OVEN
CLOCK
TIMER
TIMER
WHEN FLASHING)
HEATING
LOCKED/
CLEANING
(CLOSE DOOR
WHEN FLASHING)
SURFACE HEATING
OVEN
DOOR
Indicator lights
(lights up when
R
A
B
W
R
O
0
0
I
L
2
0
5
2
C
L
E
A
N
0
0
3
5
0
0
0
5
4
3
5
0
0
0
4
Right rear
control knob
F
O
L
O
I
H
REAR
PUSH TO TURN
F
F
O
L
O
I
H
FRONT
Right front
control knob
in operation)
(Model FEP330G shown)
Oven vent
(p. 24)
PARTS AND FEATURES
F
F
L
O
OVEN ON
F
F
B
R
O
O
I
L
5
0
F
F
O
0
4
B
5
H
0
0
R
I
5
1
O
4
E
0
I
0
L
0
K
A
F
F
O
L
O
I
F
F
H
O
L
O
I
H
FRONT
PUSH TO TURN
REAR
B
TIMER
SURFACE
0
2
HEATING
3
5
0
0
5
2
3
0
0
O
I
F
F
L
H
O
O
I
H
T
REAR
FRON
PUSH TO TURN
Control panel
(pp. 7, 29)
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)
Electronic
clock/timer
(pp. 13, 14, 15)
Gasket
(p. 30)
Broil element
(not shown)
(p. 21)
Bake element
(p. 17)
CONTROL PANEL
F
F
F
O
L
O
I
H
PUSH TO TURN
Left front
control knob
F
O
L
O
I
H
Left rear
control knob
Electronic
clock/timer
Oven
selector
Oven
temperature
control knob
Oven on
indicator light
(lights up when
Coil element marker
(shows which coil
element you are setting)
the oven is heating)
OVEN ON
B
R
O
I
L
5
0
0
4
5
0
SURFACE
H
4
I
0
HEATING
0
3
5
0
Right rear
control knob
F
F
O
L
O
I
H
PUSH TO TURN
F
F
O
L
O
I
H
Right front
control knob
F
F
F
O
CLOCK
TIMER
TIMER
B
R
E
O
K
I
L
A
B
F
O
0
5
1
0
0
2
0
5
2
0
0
3
Surface heating
indicator light
(lights up when a
coil element is on)
7
PARTS AND FEATURES
(Models FEP310G and
FEP320G shown)
Oven vent
(p. 24)
F
F
L
O
O
I
F
F
H
L
O
O
I
H
OVEN ON
F
F
B
R
O
O
I
L
5
0
F
F
0
O
4
B
5
H
0
0
R
I
5
1
O
4
E
0
I
0
L
0
K
0
2
A
F
F
O
L
O
I
F
F
H
O
L
O
I
H
FRONT
PUSH TO TURN
REAR
0
B
5
2
0
REAR
3
5
0
3
0
SURFACE HEATING
FRONT
PUSH TO TURN
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. 8, 29)
Gasket
(p. 30)
Broil element
(not shown)
(p. 21)
Bake element
(p. 17)
CONTROL PANEL
F
F
F
O
I
H
Left front
control knob
8
L
O
F
O
L
O
I
H
Left rear
control knob
Oven
selector
Oven
temperature
control knob
F
F
O
B
R
E
O
K
I
L
A
B
Surface heating
indicator light
(lights up when a
coil element is on)
Oven on
indicator light
(lights up when
the oven is heating)
F
F
O
B
R
O
I
L
5
0
0
5
1
0
0
0
4
5
0
2
H
4
0
I
0
5
0
2
0
3
0
5
0
3
OVEN ON
SURFACE HEATI NG
Coil element marker
(shows which coil
element you are setting)
F
F
O
L
O
I
H
Right rear
control knob
F
F
O
L
I
H
PUSH TO TURNPUSH TO TURN
Right front
control knob
O
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.
Coil element heat settings
Use the following chart as a guide.
wWARNING
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
SETTING
HI
6-8
5
2-4
LO
RECOMMENDED USE
To start food cooking.
•
To bring liquid to a boil.
•
To hold a boil.
•
To quickly brown or sear food.
•
To maintain a slow boil.
•
To fry poultry or meat.
•
To make pudding, sauce, or gravy.
•
To stew or steam food.
•
To simmer food.
•
To keep food warm.
•
To melt chocolate or butter.
•
9
USING YOUR RANGE
USING THE COIL ELEMENTS (CONT.)
Home canning information
To protect your range:
Use flat-bottomed canners on all types of
•
1" 1"
Surface
cooking area
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.
Pan
cooktops. Canners
with rippled or ridged
bottoms do not allow
good contact with the
surface.
Center the canner over
•
the largest coil element.
Do not extend more than
one inch outside the coil
element. Large diameter
canners/pans, if not
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 mater ial and how evenly heat
spreads over t he pan bottom. C hoose pans that provide the best cooking results.
Aluminum
Cast iron
Ceramic or
ceramic glass
Copper
Earthenware
Porcelain enamel-on-steel or
enamel-on-cast iron
Stainless steel
• 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.
• Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
• Heats s lo wly a nd uneve nly.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
• Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
• Can be used for cooktop cooking if recommended by the manufacturer.
• Use on low settings.
• See cast iron and stainless steel.
• Heats q uic kly b ut une ve nly.
• 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
1 pan
2 pans
3 or 4 pans
PLACE
In center of the oven rack.
Side by side or slightly
staggered.
In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
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
Light color ed aluminum
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
Ovenproof glassware,
ceramic glass, or ceramic
Insulated cookie sheets or
baking pans
Stainless steel • May need to increase baking time.
BEST USED FOR
• Light golden crusts
• Even browning
• Brown, crisp crusts
• Brown, crisp crusts
• Little or no bottom browning • Place in the bottom third of oven.
• Light, golde n crust s
• Uneven browning
GUIDELINES
• Use temperature and time recommended
in recipe.
• May reduce baking temperature 25°F.
• Use sugges t ed ba king time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
• May reduce baking temperature 25°F.
• May need to increase baking time.
Stoneware
12
• Crisp crusts
• Follow manufacturer's instructions.
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