Whirlpool FEP320Y Mode d’emploi

ROPER’=

UseAndCam

Note To You 2

pgzF”Ff- 3

Parts And Features 6

Using Your Range 7

Can’ng For

Your Range 17

tzf.d Assistance

Warranty 28

1-8~44+ROPER

Call us with questions or comments.

STANDARD-CLEANING ELECTRIC RANGE

MODEL FEP320Y

No& ToYou

Thank you for buying a Roper appliance.

You have purchased a quality, wo&c/ass 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. lt 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 Owner-

ship Registration Card provided with your appliance. This will help us notify you about any new informa-

tion 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 till help alert you to such dangers as

personal injury, bums, 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 toll-free number, l-800-44-ROPER (l-800447-6737), is

available 24 hours a day.

lf you

ever

have a question concerning your appliance’s operation,

if you need service, first see ‘If

You Need Assistance Or Service’ on page 23. If you need further help, feel free to call us. When calling,

you will need to know your appliance’s complete model nuder and serial number. You can find this

information on the model and serfal 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 pro-

vided Installation Instructions.

.Do not touch surface units,

areas near units, heating

elements or interior surfaces of

oven. Surface units and heating

elements may be hot even

@WARNING:To reduce the risk

of ti ping of the appliance, the

app iance must be secured by

a proper1 installed anti-tip

bracket. f o check if the bracket

is installed properly, see The

anti-tip bracket” on page 16.

@CAUTION: Do not store things

children mi

ht want above the

range. Chil ren 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 an

could \ part of the range. They

e burned or injured.

Do not operate the range if it

is damaged or not working

properly.

*Do not use the range for

warming or heatin the room.

Persons could be urned oriii

injured, or a fire could start.

though they are dark in color.

Areas near surface units and

interior surfaces of an oven

become hot enou h to cause

bums. During an8 after use,

do not touch, or let clothing

or other flammable materials

contact surface units, areas

near units, heatin elements or

interior surfaces 0 oven until3

they have had sufficient time to

cool. Other surfaces of the

range may become hot enough

to cause bums; 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

Use only d

or damp po holders on hot

7 potholders. Moist

surfaces ma

from steam. b result in bums

o not let potholder

touch hot heating elements. Do

not use a towel or bulky cloth for

a potholder. It could ca ch 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 materi-

als on or near the range. The

fumes can create an explosion

and/or fire hazard.

Nhen using the cooktop

@Checkto be sure lass cook-

ing utensils are sa e for use on

the ran e. Only certain types of

glass, g ass-ceramic,

9 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 set-

tings. A boilover could result

and cause smoking and greasy

spillovers that may ignite.

Make sure the reflector bowls

are in place during cooking.

Cookin ii without reflector bowls

may su ject the wiring and

components 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

exposed and may result in the

8 niting of clothing or potholders.

orrect pan size also improves

cooking efficiency.

l Tum pan handles inward, but

not over other surface units.

This will help reduce the

chance of bums, i niting of

flammable materia s,

9 and spills

due to bumping of the pan.

When usincl the oven

Always osition oven rack(s) in

desired ocation 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 es-

cape before removing or re-

placing food.

Grease Care and cleaning

Grease is flammable. Do not .Do not soak removable heating

allow grease to collect around elements in water. The element

cooktop or in vents. Wipe spill- will be damaged and shock or

overs immediately. fire could result.

@Donot clean door heat seal. It

is essential for a ood seal.

Care should be ta en not to

rub, damage or move the seal.

Clean only parts recommended

in this Use and Care Guide.

.Do not use water on grease .Do not repair or replace any

fires. Never pick up a flaming part of the range unless specifi-

pan. Smother flamin pan on

9 tally recommended in this

range by coverin

h a well-

fitted lid, cookie s eet or flat7l manual. All other servicing

should be referred to a quali-

tray. Flaming grease outside of fied technician.

Iian can be extin uished with

P @Disconnectthe electrical supply

aking soda or, i available, a before servicing the range.

multipurpose dry chemical or

foam-type extinguisher.

-SAVE THESE INSTRUCTIONS -

Parts And Features

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

location and appearance of all parts and features.

Anti-tip bracket

(on wall behind control panel)

Plug-in 8urface

unit with

reflector bowl

Removable Bake element

Control panel

Ledt front

control Left rear

control Oven

temperature Oven

re4ector

Surfa& unit Surface h-eating

marker indicator light Oven h&ing Right re& Right front

indicator light control knob control knob

Using Your Range

In This Section Pago

U8ing the ourface units ...“..” .I.. ........I.. ...... .....7

Positioning racks and pans -.....-. - .-..-. . .....

For hst air circulation ..-.....-. . . . ..-....

.. .......10

Mng aluminum foil for baking ..----.- 10

Baklng/roarting .-......-.~ ....

. -- . ..-..-. 11

Adju8ttng the oven bmpwature control .-... -12

Broiling “.“.........................“...........”.M.B........ .12

Paw

Broiling Bps ....................................................... 14

Energy saving tips .“.“.........” ........................... 14

The oven vent “..................I ............................. 15

The rtcraga drawer “....-..“..M.“.“...........“.” .. 15

The an&tip bracket “.” ..................................... 16

Optional door panel pat ... .... ....... ......._s.....16

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.

Using the surface units

Control knobs must be pushed In before

turnlng them to a setting. They can be set

anywhere 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

turned on.

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 accidentally left ON.

Until you get used to the settings, use the

following as e guide. For best results, start

cooking at the high settings; then turn the control

knob down to continue cooking.

( SETIlNG 1 RECOMMENDEDUSE I

MED l For gravy, pudding and icing.

l To cook large amounts of

Cookware tips

There is no one brand of cooking utensil that is

best for all people. Knowing something about pan

materials and construction will help you select the

right cooking utensils for your needs.

l For best resufts and greater energy efficiency,

use only flat-bottomed utensils that make good

contact with the surface units. To check the

flatness of a utensil:

- Turn it over and check the bottom of the pan

by placing a ruler across it.

- Rotate the ruler in all directions. There

should be no gaps between the pan and the

ruler.

NOTE: Woks, canners and teakettles with flat

bottoms suitable for use on your cooktop are

now available in most houseware stores or

departments.

l The pan should have straight sides and a tight-

fitting lid.

l Choose medium to heavy gauge (thickness)

pans that are fairly lightweight. Remember that

a very heavy pan will be even heavier when

filled with food.

l 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 resufts.

l Handles should be made of a sturdy, heat-

resistant material and be securely attached to

the pan.

l Do not leave an empty utensil, or one which

has boiled dry, on a hot surface unit. It can

overheat and may damage the utensil or

surface unit.

l Do not use canners, woks and specialty

utensils with rounded, warped, ridged or dented

bottoms. These could cause severe overheat-

ing which damages the utensil and/or surface

unit.

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 can

resuft 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.

Home canning information

To protect your range:

l Use flat-bottomed canners/pans for best

results.

l For best results, use the largest surface unit.

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.

l Do not place canner on two surface units at the

same time. Excessive heat buildup will

damage the cooktop.

l 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.

l Keep reflector bowls clean for best heat

reflection.

l To prolong the life of the elements:

- Prepare small batches at a time.

- Do not use elements for canning all day.

Optlonal 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.

lf you plan to use the cooktop for canning, we

recommend the installation of a Canning Kit.

Order the kf (Part No. 242905) from your Roper

dealer or authorized Roper service company.

Positioning tacks and pans

For baking/roasting with one rack, the rack

should be placed so the top of the food will be

centered in the oven. Always leave at least 1l/z to

2 inches (4-5 cm) between the sides of the pan

and the oven walls and other pans.

For proper cooking, follow these guidelines

for specific foods:

l Angel and bundt cakes, yeast breads, frozen

pies, large roasts and turkeys-place rack on

lowest level.

l Casseroles, muffins, most quick breads and

meats-place rack on second or third level from

bottom.

l Cookies, biscuits, cakes and non-frozen pies-

place rack on second or third level from bottom.

When baking on two racks, arrange racks on

bottom and third level from bottom.

NOTE: For recommended rack placement when

broiling, see “Broiling rack position chart” on

page 13.

Personal Injury Hazard

l Always position oven rack(s) in desired

location before turning oven on. Be sure

the rack(s) is level.

l lf rack(s) must be moved while oven is

hot, use potholders or oven mitts to

protect hands.

I Failure to follow the above precautions may

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.

l Place the pans so that one is not directly over

the other.

l Allow 1X-2 inches (4-5 cm) of space around

each pan and between pans and oven walls.

l Use only one cookfe 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.

NOTE: “Oven peeking” may cause heat loss,

longer cooking times and unsatisfactory baking or

roasting resufts. Use a reliable kitchen timer to

keep track of the cooking time.

Using aluminum foil for

Use aluminum foil to catch spillovers from pies or

casseroles.

l Place the foil on the oven rack below the rack

with the food. The foil should have the edges

turned up and be about 1 inch (3 cm) larger all

around than the dish holding the food.

l Do not cover the entire rack with aluminum foil.

It will reduce air circulation and cause poor

cooking results.

l Do not line oven bottom or entire oven rack with

foil or other liners. Poor baking will result.

Electrical Shock and Fire Hazard

Do not allow foil to touch the heating

elements because it will damage them and

could result in shock or fire hazard.

baking

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