FEP350Y
Table of contents
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Use And Care
o o O 1 oo O
A Note To You
Important Safety
Instructions
Parts And Features
Using Your Range
Caring For
igi-
Your Range
If You Need
Assistance
Or Service
Warranty
1-800-44-ROPER
C«ll u* whh quMiiom or commonta.
3
6
7
21
27
32
STANDARD-CLEANING ELECTRIC RANGE
MODEL FEP350Y
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 arxf 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, bums, fire and
electrical shock.
Our toii-free number, 1-800-44^ROPER (1-800-447-6737), is
availabie 24 hours a day.
If you ever have a question cortceming 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 arxl serial
number. You can firtd this information on the model arxl 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 arxl the sales slip together in a safe place for future reference.
Model Number
Serial Number
Purchase Date
This symbol will help you avoid actions
which could cause product damage
(scratches, dents, etc.) and damage to your
personal property.
Dealer Name
Dealer Phone
Acaution
IMPORTANT SAFETY INSTRUCTIONS
Important Safety Instructions
ikWARNING
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 20.
•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.
To reduce the risk of fire, electrical shock, injury to
persons, or damage when using the range, follow
basic precautions, including the following:
•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 bums. 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 may become hot enough
to cause burns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop, the oven door and
window.
»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 resuK 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 bums 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 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 bums, igniting of
flammable materials, 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 sheet 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
the locatton and become familiar with
Control panel
Plug-in
surface unit
with one-piece
chrome
refiector bowl
Model and
serial
number plate
Anti-tip floor
bracket (for
information on
optional wall
mounted anti
tip bracket kit,
see page 20)
Removable
storage drawer
Oven vent
Automatic
oven light
switch
Broil element
Bake element
Control panel
Left Left"^
front rear
control control
•«nob knob
Surface unit
marker
Surface
heating
indicator light
Manual
oven light
swhch
mealtimer™
clock/Minute
Timer
Oven temperature Oven
control knob selector
Oven heating
indicator light
Right rear
control knob
Right front
control knob
USING YOUR RANGE
Using Your Range
In This Section
Page Page
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 infomriation for efficient and safe use of your range.
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7 Broiling..........................................
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9 Broiling tips
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9 Energy saving tips
....
10 Using the MEALTIMER” clock..
....
10 The oven vent
....
11 The storage drawer..........................
....
12 The anti-tip bracket..........................
.....13
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14
15
16
16
19
19
20
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 tum^ on.
^WARNING
Bum and Fire Hazard
Be sure all control krtobs 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 RECOMMENDED USE
HI
• To start foods cooking.
• To bring liquids to a boil.
MED-HI
• To hold a rapid boil.
• To fry chicken or pancakes.
MED • For gravy, pudding and icing.
• To cook large amounts of
vegetables.
MED-LO
• To keep food cooking after
starting it on a higher setting.
LO
• 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, heatresistant material and be securely attached
to the pan.
ÂCAUTION
Product Damage Hazard
• If a surface unit stays red for a long time,
the bottom of the pan is riot 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.
USING YOUR RANGE
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.
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
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.
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 1to 2 inches
(4-5 cm) of space around each pan and
between pans and 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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