Whirlpool FEP330B, FEP350B User Manual

A Note To You

Important Safety

Instructions

3 Parts And Features Using Your Range

Carin For Your nge

Fez Warranty

Call us with qmstions or comments.

If You Need

I-44-ROPER

STANDARD-CLEANING AND CONTINUOUS-CLEANING

ELECTRIC RANGES

MODELS FEP330B

FEP350B

FEC330B

A Note To You

Thank you for buying a Ropep 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 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.

This symbol will help alert you to such dangers as personal injury, burns, fire

This symbol will help you avoid actions

Our toll-free number, l-80044-ROPER (l-600447-6737), is available 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 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

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 provided Installation Instructions. The range must be installed by a qualified installer. The range must be roperly connected to

electrica

of ti

app iance must be secured by

supply and grounded. .Do not to

ping of the appliance, the

a proper1 installed anti-tip bracket. is installed pro anti-tip bracke tQ

f! o check if the bracket

erly, see “The

on page 18.

*CAUTION: Do not store things

children mi range. Chil

ht want above the

ren could be burned or injured while climbing 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 an could

Do not operate the range if

part of the range. They

e burned or injured.

it is damaged or not working properly.

*Do not use the range for

warming or heatin

Persons could be urned or

the room.

injured, or a fire could start.

4Jse the range only for its-in- .

te;e;iluse as described In this

nits,

areas near surface units, heat-

ing elements or interior surfaces 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 materials contact surface units, areas near units, heatin

interior surfaces 0 oven until

elements or

7 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

@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

@Use only dry

damp pothol 8

otholders. Moist or

ers 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 ran can create an exp osion and/or

e. The fumes

fire hazard.

When using the cookton

Make sure the reflector bowls are in place during cooking. Cookin may su

without reflector bowls

ject the wirin

and components underneath t 91 em to damage.

Do not line reflector bowls with aluminum foil or other liners. Improper installation of these liners ma electric s

Select a pan with a flat bottom

result in a risk of

ock or fire.

that is about the same size as the surface unit. If pan is smaller than the surface unit, some of the heatin element will be exposed an 8 may result in the

niting of clothing or potholders.

orrect pan size also improves

cooking efficiency.

@Check to be sure

ing utensils are sa e for use on

lass cook-

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.

eNever leave surface units

unattended at high heat settings. A boilover could result

and cause smokin

gr;ty spillovers t

and

at may

Turn pan handles inward, but

not over other surface units. This will help reduce the

chance of burns, i flammable materia s,

niting of

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.

4Jse care when opening oven

door. Let hot air or steam escape before removing or

replacing food.

Grease

@Grease is flammable. Do not

allow grease to collect around cooktop or in vents. Wipe spillovers immediately.

*Do not use water on grease

fires. Never pick up a flaming pan. Smother flamin range by coverin fitted lid, cookie s

pan on

h a well-

eet or flat

tray. Flaming grease outside of

an can be extin uished with

aking soda or, i ? available, a multipurpose dry chemical or foam-type extinguisher.

Care and cleaning

ADO 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-cleanin commercial oven oven liner any kind s

rotective coating of

ould be used in or

oven. No

c eaner or

around any part of the oven.

Do not clean door heat seal. It is essential for a Care should be ta

ood seal.

‘3(

en 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 qualified technician.

*Disconnect the electrical supply

before servicing the range.

- SAVE THESE INSTRUCTIONS -

Parts

This section contains captioned illustrations of your range. Use them to become familiar with

the location and appearance of all parts and features,

Control panel

Anti-tip floor bracket (for \

lnformatlon on optional wall mounted antl-

tip bracket kit, see page 18)

And Features

storage

drawer

Control panel

Surface uni marker

$yface heat& lndlcator light

&en heatin indicator lig t

Right rear

control knob control knob

Right front

Using Your Range

In This Section

Page

the surface units . . . . . . . . . . . . . . . . . . . . . . 7

Using Positioning For best

Using aluminum foil for baking . . . . . . . 10

Setting the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Using

Baking/roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

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 eff Kent and safe use of your range.

racks and

air circulation

the Minute Timer . . . . . . . . . . . . . . . . . . . . 11

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

pans . . . . . . . . . . . . . . . 9

. . . . . . . . . . . . . . . . . . . . . . . 9

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Broiling tips Energy saving tips The oven vent The storage drawer

The anti-tip bracket

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

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

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

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

Using the surface units

Push in control knobs before turning

them to a setting. You can set them anywhere between HI and OFF.

Page

14 15 16 16 17 18

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 turned on.

Burn and Fire Hazard

Be sure ail control knobs are turned to OFF and ail 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.

Until you get used to the settings, use the following as a guide.

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

For best results, start

Handles

should be made of sturdy, heat-

resistant material and be securely attached

to the pan.

SElTiNG 1

MED-Hi

YED

RECOMMENDED USE

start foods cooking.

bring liquids to a boil.

hoid a rapid

To fry chicken or pancakes.

For gravy, pudding and icing.

To cook large amounts of

boil.

vegetables.

MED-LO

To keep food cooking after

starting it on a higher setting.

To keep food warm until

readv to serve.

Cookware tips

Select a pan

as the surface unit.

NOTE: For best results and greater

energy efficiency,

cookware that makes good contact with the surface units. 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 indented bottoms or very small expansion channels. Thii 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

tight-fitting lid.

Choose medium to heavy gauge

ness) pans that are fairty lightweight.

The pan material

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 cocking resutts.

that is about the same size

use only flat-bottomed

should have straight sides and a

(thick-

(metal or glass) affects

Product Damage Hazard

if a surface unit stays red for a tong 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 perk& 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 fiat-bottomed canners/pans

results.

Use the largest surface unit for

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

at the same time. Too much heat will build up and will damage the cooktop.

Start with hot water.

time the control is set on high. Reduce heat setting to lowest position needed to keep water boiling.

Keep reflector bowls clean

reflection.

To prolong the life of the elements:

- Prepare small batches

- Do not use elements

two surface units

This reduces the

at a time.

for canning ail day.

for best

best

for best heat

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 cook-top.

If you plan to use the cooktop for canning, we recommend the installation of a Canning Kit. Order the kii (Part No. 242995) from your Roper dealer or authorized Roper service company.

Positioning racks and pans

For baking/roasting with

the rack so the top of the food will be centered in the oven.

one rack, place

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

NOTE:

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

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 pothoklers or oven mitts

to protect hands.

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

For recommended rack placement

Personal injury Hazard

When baking on

on bottom and third level from bottom.

two

racks,

arrange racks

For best air circulation

The hot air must circulate around the pans in the oven for even heat to reach ail 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

(4-5 cm) of space around each pan and between pans and oven wails. 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.

1 l/i to 2 inches

+ 21 hidden pages