Whirlpool FEP330Y User Manual

Home Appllancaa

Use And Care

A Note To You 2 Important Safety

Instructions 3

Parts And Features 6 Using Your Range 7

Caring For Your Range 19

If You Need

Assistance

Or Service 25

Warranty 28

1-800-44-ROPER

Call us with questions or comments.

STANDARD-CLEANING ELECTRIC RANGE

MODEL FEP330Y

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

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.

acaution

Our toll-free number, 1-800-44-ROPER (1-800-447-6737), 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 25. 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

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 must be properly con nected 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, see “The

anti-tip bracket” on page 18.

•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.

•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 or oven until they have had sufficient time to cool. Other surfaces of the

range may become hot enough to cause burns; such as, the oven vent opening, the surface near the vent opening, the cooktop and the oven door.

•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

IMPORTANT SAFETY INSTRUCTIONS

•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 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 explosion 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 tnem 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 ana may result in the

igniting of clothing or potholders.

Correct pan size also improves cooking efficiency.

•Check to be sure glass cook

ing utensils are safe 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

range by covering with a well

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

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

foam-type extinguisher.

- SAVE THESE INSTRUCTIONS -

Care and cleaning

•Do not soak removable heating elements in water. The element

will be damaged and shock or fire could result.

•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.

PARTS AND FEATURES

Parts And Features

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

Oven vent

Automatic

oven light

switch

Broil element

Bake element

Control panel

Left Left front rear control control knob knob

Surface unit marker

Surface heating indicator light

Clocldminute

timer

Oven temperature Oven control knob selector

Oven heatin( indicator liai

I Right rear Right front It control knob control knob

USING YOUR RANGE

Using Ysur Range

In This Section

Page

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

Broiling tips

Energy saving tips

The oven vent The storage drawer The anti-tip bracket

Option door panel рас

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10 10 11 12

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

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14 15 16

16 17 18 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 • To hold a rapid boil.

MED

MED-LO

RECOMMENDED USE

• To start foods cooking.

• To bring liquids to a 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 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. 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 rюt 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.

USING YOUR RANGE

Optional canning kit

The large diameter of rrxjst 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

NOTE: For recommended rack placement when broiling, see “Broiling rack position chart" on page 15.

^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 potholders or oven mitts to protect hands.

Failure to follow the above precautions

could result in personal injury.

When baking on two racks, arrange racks on bottom and third level from bottom.

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 Va to 2 inches

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