Whirlpool FEP350B Specifications

A Note To You
2
Important Safety
Instructions
3
Parts And Features
6
Using Your Range
7
Carin For
Your A nge
19
If You Need
Fez
27
Warranty
32
I-44-ROPER
Call us with qmstions or comments.
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 appliance. 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
Our toll-free
number,
l-80044-ROPER
available
24 hours a day.
This symbol will help you avoid actions
(l-600447-6737),
is
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
Dealer Name
Serial Number
Dealer Phone
Purchase Date
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
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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 Psupply and grounded.
of ti ping of the appliance, the
app Piance must be secured by
a proper1 installed anti-tip
bracket. f!o check if the bracket
is installed pro erly, see “The
anti-tip bracke tQon page 18.
*CAUTION: Do not store things
children mi ht want above the
range. Chil %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 part of the range. They
could II e burned or injured.
l 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 or
injured, or a fire could start.
4Jse the range only for its-in- .
te;e;iluse
as described In this
.
nits,
.Do not to
areas near surface units, heating 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 clothing or other flammable materials contact surface units, areas
near units, heatin elements or
interior surfaces 07 oven until
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 otholders. Moist or
damp pothol 8 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 containers. They could explode. The hot
contents could cause burns and
container particles could cause
injury.
l Do not store flammable
materials
on or near the ran e. The fumes
can create an exp ?osion and/or
fire hazard.
When using the cookton
l
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Make sure the reflector bowls
are in place during cooking.
Cookin without reflector bowls
may su %ject the wirin and components underneath t91em to
damage.
Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma result in a risk of
electric s IYock 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 heatin element will be exposed an 8 may result in the
I niting of clothing or potholders.
8 orrect pan size also improves
cooking efficiency.
@Check to be sure lass cooking utensils are sa3e for use on
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 and
gr;ty
spillovers t b!at may
.
l Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia 9 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 removed 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 pan on
range by coverin WI9 h a wellfitted lid, cookie sYl eet or flat
tray. Flaming grease outside of
an can be extin uished with
Eaking soda or, i? available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
ADO not soak removable heating elements in water. The
element will be damaged and
shock or fire could result.
*Do not use oven cleaners in
oven. No
continuous-cleanin
commercial oven c Peaner or
oven liner rotective coating of
any kind s I! ould be used in or
around any part of the oven.
l Do not clean door heat seal. It
is essential for a ood seal.
Care should be ta‘3(en not to
rub, damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
l Do not repair or replace any
part of the range unless specifically 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 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,
Control panel
Anti-tip floor
bracket (for \
lnformatlon on
optional wall
mounted antltip bracket kit,
see page 18)
I
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\
storage drawer
Control
Surface uni
marker
panel
$yface heat&
lndlcator light
&en heatin
indicator lig f t
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Right rear
Right front
control knob control knob
Using Your Range
In This Section
Page
Using the surface units ... .. .. ... ..... ....... 7
Positioning racks and pans ........ .. ..... 9
For best air circulation ....................... 9
Using aluminum foil for baking ....... 10
Setting the clock ............................... 11
Using the Minute Timer .................... 11
Baking/roasting . ............................... 12
Adjusting the oven temperature
control ..... ... ....................................... 13
Page
Broiling ........................ ...................... 14
Broiling tips ................. ................... ... 15
Energy saving tips ..... .............. ..... .... 16
The oven vent ....... ... ......................... 16
The storage drawer .......................... 17
The anti-tip bracket ............. ............. 18
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.
Using
the surface
units
Push in control knobs before turning
them to a setting. You can set them 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 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 accidentally left ON.
7
Until you get used to the settings, use the
following as a guide. For best results, start
Handles should be made of sturdy, heatresistant material and be securely attached
to the pan.
l
cooking at the high setting; then turn the
control knob down to continue cooking.
I
SElTiNG
Hi
RECOMMENDED USE
1
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Il
MED-Hi
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YED
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MED-LO
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LO
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To start foods cooking.
To bring liquids to a boil.
Product Damage Hazard
l
To hoid a rapid 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
readv to serve.
l
Cookware
tips
Select a pan that is about the same size
l
as the surface unit.
NOTE: For best results and greater
energy efficiency, use only flat-bottomed
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8
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 should have straight sides and a
tight-fitting lid.
Choose medium to heavy gauge (thickness) pans that are fairty 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 cocking
resutts.
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:
l Use fiat-bottomed
canners/pans
for best
results.
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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 ail day.
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.
Positioning
racks
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.
and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 15.
Rack placement for specific foods:
FOOD
RACK POSITION
Frozen pies, large
roasts, turkeys
Lowest level or 2nd
level from bottom
Angel and bundt
cakes, most quick
breads, yeast breads,
casseroles, meats
2nd level from
bottom
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
2nd or 3rd level
from bottom
Personal injury Hazard
Always position oven rack(s) in
desired location before turning oven
on. Be sure the rack(s) is level.
l 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.
l
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 ail parts of the oven.
This results in better baking.
l Place the pans so that one is not directly over
the other.
l For best results, allow 1 l/i to 2 inches
(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).
l 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.
9
Using
aluminum
foil for baking
Use aluminum foil to catch spiiiovers
from pies or casseroles:
l Place the foil on the oven rack below the
l
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rack with the food. Turn up foil edges and
make sure foil is about 1 inch (2.5 cm)
larger all around than the dish hokiing the
food.
Do not cover the entire rack with aiuminum foil. it will reduce air circulation and
cause poor cooking resutts.
Do not line oven bottom with foil or other
liners. Poor baking will result.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements.
Failure to follow this precaution could
result in electrical shock or fire hazard
and damage to the elements.
10
Setting
the clock
Push in and turn the Minute Timer Knob to
set the clock.
1. Push in Minute Timer Knob and turn
clockwise until clock shows the correct
time of day.
2. Let the Minute Timer Knob pop out.
Turn clockwise until Minute Timer hand
points to OFF. The clock setting will
change if you push in the knob when
turning.
Using
the Minute
Timer
The Minute Timer does not start or stop the
oven. It works like a kitchen timer. Set it in
minutes up to an hour. You will hear a
buzzer when the set time is up.
NOTE: Do not push in the knob when setting
the Minute Timer or when stopping the buzzer.
Pushing in and turning the Minute Timer Knob
changes the clock setting.
1. Without pushing it in, turn the Minute
Timer Knob counterclockwise
until the
timer hand passes the setting you want.
2. Without pushing it in, turn the knob
back to the setting you want. When the
time is up, a buzzer will sound. To stop
the buzzer, turn the Minute Timer hand
to OFF.
11
Baking/roasting
1. Position the rack(s) property before
turning on the oven. To change rack
position, lift rack at front and pull out.
For further information, SW “Positioning
racks and pans” on page 9.
2. Set the Oven Selector to BAKE.
3. Set the Oven Temperature Control Knob
to the baking/roasting temperature you
want. The OVEN HEATING Indicator
Light will come on. The oven is preheated
when the OVEN HEATING Indicator Light
first goes off.
NOTE: Do not preheat oven when
roasting or cooking items such as
casseroles.
4. Put food in the oven. During baking/
roasting, the elements will turn on and off
to maintain the temperature setting. The
OVEN HEATING Indicator Light will turn
on and off with the elements.
NOTE: The top element helps heat
during baking/roasting, but does not
turn red.
5. When baking/roasting is done, turn
both the Oven Selector and the Oven
Temperature Control Knob to OFF. The
OVEN HEATING indicator Light will go
Off.
12
Adjusting
the oven temperature
control
Oven temperature controls will gradually
shift after years of use. So, even though
your new oven is properly adjusted to
provide accurate temperatures, it may cook
faster or slower than your old oven.
if, after using the oven for a perii of time,
you are not satisfied with the temperature
settings, you can adjust them by following
these steps:
1. Make sure the Oven Temperature
Control Knob is turned to the off position.
Pull knob straight off and flip it over.
2. Loosen the locking screws inside the
control knob. Note the position of the
Notches
Tooth
notches.
3. To lower the temperature, hold knob
handle firmly and move the tooth a notch
counterclockwise. Each notch equals
about 10°F (5°C).
4. To raise the temperature, hold knob
handle firmly and move the tooth a notch
Locking
screws
clockwise. Each notch equals about
10°F (5°C).
5. Tighten the locking screws and replace
the control knob.
13
Broiling
1. Position the rack properly before turning
on the oven. Position rack so that the
surface of the focd is at least 3 inches
(7.4 cm) away from the broil element. See
“Broiling rack position chart” on page 15.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position
(open about 4 inches [lo.2 cm]). The
door will stay open by itself.
5. When broiling is done, turn both the
Oven Selector and Oven Temperature
Control Knob to OFF. The OVEN HEATING Indicator Light will go off.
Custom
l
broil
if food is cooking too fast, turn the Oven
Temperature Control Knob counterciockwise until the OVEN HEATING Indicator
Light goes off.
l
l
If you want the food to broil slower from
the start, set the Oven Temperature
Control Knob between 170°F and 325°F
(77°C and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the stower the cooking.
Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
The Oven Selector must be on BROIL for
ail broiling temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures.
14
Broiling
rack
position
chart
RACK POSITION
FROM BOllOM
TYPE OF FOOD/
DONENESS
4
Hamburger patties and thin
steaks, l/i” thick or less
I
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Quickly searing food, rare
and medium steaks,
medium patties, ham slices,
fish steaks, frankfurters
Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
Broiling
l
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tips
Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking
surface to help prevent spatter, smoke
or fire.
After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Fire Hazard
l
l
Place meat the correct distance from the
element. Meat placed too close to the
element could spatter, smoke, burn or
catch fire during broiling.
To ensure adequate grease drainage,
do not use cookie sheets or similar pans
for broiling. Also, covering the broiler
grid with foil is not recommended. Poor
drainage of grease couM result in fire. If
foil is used, cut slits in foil to line up with
all openings in broiler grid. Grease can
then drain away and cool in pan.
15
Energy
saving
tips
Although the energy used for cooking is
usually a very small percentage of the total
energy used in the home, cooking energy
can be used efficiently. Here are some tips
to help you save energy when using your
cooking product:
straight sides
l Use pans with flat bottoms,
and tight-firing lids.
l Match the pan to the surface
unit size.
l Cook with a minimum
of liquid or fat to
help shorten cooking time.
l Preheat pans only when recommended
and for the shortest time possible.
l Start fcod on higher
heat settings, then
set surface unit control on low or off to
finish cooking. Use retained heat for
cooking when possible.
l Use the more efficient
surface units
instead of the oven when possible.
The oven vent
Hot air and moisture escape from the oven
through a vent under the right rear surface
unit. You can cook on the unit or keep food
warm on it while the oven is on. The vent is
needed for air circulation. Do not block the
vent. Poor baking/roasting can result.
NOTE: Plastic utensils left over the vent can
melt.
Burn and Fire Hazard
l
l
16
If you leave a utensil on the right rear
surface unit, use potholders when
moving it. Pan handles could become
hot enough to burn.
Keep flammable materials away from
oven vent. Failure to do so could result
in burns or a fire.
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Turn on the surface unit only after placing
filled pan on the unit.
“Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
Bake cakes, pies or cookies when oven is
warm. Best time to bake is right after a
meal has been cooked in oven.
Preheat the oven no longer than necesSW.
Plan your meals for the most efficient use
of the range. When using the oven to cook
one food, try to wok the rest of the meal in
it also.
Do not preheat when broiling, roasting or
cooking items such as casseroles.
Keep reflector bowls clean for best heat
reflection.
The storage
drawer
You can remove the storage drawer to make
it easier to clean under the range and to
check for installation of the anti-tip floor
bracket (if you have one). Use care when
handling the drawer.
Removing the storage drawer:
1. Empty drawer of any pots and pans
before removing. Pull drawer straight out
to the first stop. Lift front and pull out to
the second stop.
2. Lift back slightly and slide drawer all the
way out.
Replacing the storage drawer:
1. Fit ends of drawer slide rails into the
drawer guides on both sides of opening.
2. Lift drawer front and push in until metal
stops on drawer slide rails clear white
stops on drawer guides. Lift drawer front
again to clear SNYXKIstop and slide
drawer closed.
17
The anti-tip
bracket
The range will not tip during normal use. However, tipping can occur if you apply too much
force or weight to the open door without the anti-tip bracket properly secured.
Personal injury Hazard
*To reduce risk of range tipping over, secure range with a properly
installed anti-tip bracket supplied with range or an optional wallmounted anti-tip bracket kit.
l If range is moved for cleaning
or service, check that anti-tip device
is engaged before using range.
Failure to follow the above precautions coukl result in personal injury.
To verify
engaged
bracket):
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the anti-tip
bracket
(if you have a floor
Remove the storage drawer. (See page 17.)
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Rear leveling leg
Look to see if the anti-tip bracket is attached
to floor with screws.
Make sure one rear leveling leg is positioned
under the anti-tip bracket.
See Installation Instructions for further details.
To verify the anti-tip
bracket
engaged
(if you have a wall
brat ket):
l
is
is
Look to see if the anti-tip bracket is attached
with screws to the wall behind the control
panel.
Make sure the cable on the back of the range
is secured by the two hooks on the bracket.
Cable must be unhooked from wall bracket to
move range for cleaning or service. Reconnect cable before using range.
SW Installation Instructions for further details.
18
Floor bracket
Cable
(attached to
rear of control
panel)
Wall bracket
Caring For Your Range
In This
Section
Page
Page
Surface units and reflector bowls ... 19
Lift-up cooktop ................................. 21
Removing the oven door ............ ..... 21
The continuous-cleaning
oven ........ 22
Cleaning chart ................................... 24
The oven light ............ ...................... . 26
I
Your range is designed for easy care. You
can do most cleaning with items found
around your home. Cleaning your range
whenever spills or soiling occurs will help to
keep it looking and operating like new.
Burn and Electrical Shock Hazard
I
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Surface
units
and reflector
Removing
1. Make sure all surface units are off and
cool before removing surface units and
reflector bowls.
2. Lift the edge of the unit, opposite the
receptacle, just enough to clear the
element holddown clip and the reflector
bowl.
3. Pull the surface unit straight away from the
receptacle.
4. Lift out the reflector bowl. See “Cleaning
chart” on page 24 for cleaning instructions.
Make sure all controls are OFF and the
range is cool before cleaning.
Failure to do so couki result in burns or
electriial shock.
bowls
Replacing
1. Make sure all surface units are off and
cool before replacing surface units and
reflector bowls.
2. Line up openings in the reflector bowl
with the surface unit receptacle and the
element hold-down clip.
3. Hold the surface unit as level as possible
with the terminal just started into the
receptacle. Push the surface unit terminal
into the receptacle.
4. When terminal is pushed into the
receptacle as far as it will go, push
down the edge of the surface unit
opposite the receptacle. The element
hold-down clip will keep the surface unit
from moving around.
NOTE: Reflector bowls reflect heat back to
the utensils on the surface units. They also
help catch spills. When they are kept clean,
they reflect heat better and look new longer.
If a reflector bowl gets discolored, some of
your utensils may not be flat enough, or
some may be too large for the surface unit.
In either case, some of the heat that’s meant
to go into or around a utensil goes down and
heats the reflector bowl. This extra heat can
discolor it.
20
Lift-up
cooktop
1. Lift front of cooktop at both front comers
until the support rods lock into place.
Personal injury Hazard
Be sure both support rods are fully
extended and in the locked position.
Failure to do so couM result in personal injury from the cooktop accidentally falling.
Product Damage Hazard
Do not drop the cooktop.
Damage could result to the porcelain
and the cooktop frame.
2. Wipe with warm, soapy water. Use a
soapy steel-wool pad on heavily soiled
areas.
3.
To lower the cooktop, lift cook-top from
both sides while pressing the support
rods back to unlock them. Lower the
cc&top into place.
Removing
the oven door
Removing the oven door will help make it
easier to clean the oven.
Burn and Eiectrlcai Shock Hazard
Make sure all controls are OFF and the
oven is cool before removing oven door.
Failure to do so could result in bums or
electrical shock.
1. Open the door to the first stop position.
2. Hold the door at both sides and lift it at
the same angle it is in.
3. To replace, fit the bottom corners of the
door over the ends of the hinges. Push
the door down evenly. The door will close
only when it is on the hinges correctly.
The continuous-cleaning
oven
(Model FEC330B)
Standard-cleaning
oven walls are coated
with smooth porcelain. Your continuouscleaning oven walls are coated with a
special, rougher porcelain. A fat spatter
beads up on the smooth surface, but
spreads out on the rougher surface. The
bead of fat on the smooth surface chars and
turns black. The spread-out fat on the rough
surface gradually burns away at medium
to high baking temperatures so the oven
can return to a presentably clean condition.
Using
foil
Use foil on the oven bottom to catch sugar
and starchy spills from pies and casseroles.
It must be used properly. Cut foil from a
roll of heavy-duty l&inch (45 cm) aluminum
foil, or buy a foil kii (Part No. 241430) from
your Roper Appliance dealer.
Bum, Electrical Shock and Product
Damage Hazard
l
l
Make sure all controls are OFF and
the oven is cool before using foil.
Failure to do so could result in burns
or electrical shock.
Do not let foil touch the bake element.
It coukf damage the element. Make
sure foil is flat on the bottom and
away from the bake element.
1. Turn off all controls.
2. Lift the cool bake element slightly to lift
the feet off the oven bottom.
3. Slide the foil under the bake element.
Make sure the foil is centered and long
enough to start up both side oven walls
without wrinkling. For proper baking,
lower the bake element so all feet rest
solidly on the foil.
22
Erft
Turns
Fat spatter
spreads out.
Burns away.
Standard
porcelain
Cleaning
tips
1. The oven window and racks are not
coated. Clean them by hand.
2. The oven door does not get as hot as
the walls. Some hand-cleaning may be
needed.
3. if you do more broiling than bating,
hand-cleaning may be needed.
4. Use aluminum foil on the oven bottom
according to instructions. Spillovers may
not bum away and could stain the bottom.
Hand-cleaning
Personal Injury Hazard
Do not use oven cleaning products.
Some could become trapped in the
porcelain surface and give off harmful
fumes.
WINDOW-Keep clean with warm, soapy
water. Use a plastic scrubbing pad for
heavily soiled areas. Rinse well. Do not use
steel wool or abrasive cleansers.
RACKS-Use a soapy steel-wool pad for
best cleaning results. Rinse well.
WALLS AND DOORS-Wash with warm,
soapy water. Use a steel-wool pad or plastic
scrubbing pad for heavily soiled areas.
Rinse well.
23
Cleaning
chart
Use the following table to help you clean all parts of your range.
PART
Control knobs
HOW TO CLEAN
WHAT TO USE
Sponge and warm, soapy
water
l
l
Turn knobs to OFF and pull straight
away from control panel.
Wash, rinse and dry thoroughly. Do
not soak. Do not use steel wool or
abrasive cleansers. They may
damage the finish of the knobs.
l
Control panel
Sponge and warm, soapy
water
l
OR
Paper towel and spray
glass cleaner
Exterior surfaces
(other than control
oanel)
Sponge and warm, soapy
water
l
l
Replace knobs. Make sure all knobs
point to OFF.
Do
not use steel wool or abrasive
cleansers. They may damage the
finish.
Wash, rinse and dry thoroughly.
Do not spray cleaner directly on panel.
Apply cleaner to paper towel.
Wash, rinse and dry thoroughly. Use
nonabrasive, plastic scrubbing pad
on heavily soiled areas.
Do not use abrasive or harsh
cleansers. They may damage the
finish.
NOTE: Do not allow foods containing
l
acids (such as vinegar, tomato or lemon
juice) to remain on surface. Acids may
remove the glossy finish. Also wipe up
milk or egg spills when cooktop is cool.
Surface units
Chrome reflector
bowls
Broiler pan and
grid (clean after
No cleaning required
Warm, soapy water and
a nonabrasive, plastic
scrubbing pad
Steel-wool pad and warm,
soapy water
l
Spatters or spills will burn off.
l
Do not immerse in water.
l
l
Wash, rinse and dry thoroughly.
Clean frequently.
l
Do not use abrasive or harsh
cleansers.
Wash, rinse and dry thoroughly.
l
Wash, rinse and dry thoroughly.
l
each use)
Oven racks
Steel-wool pad and warm,
soapy water
Oven door glass
Paper towel and spray
glass cleaner
OR
Warm, soapy water and a
nonabrasive, plastic
scrubbing pad
24
l
l
l
Make sure oven is cool.
Follow directions provided with the
cleaner.
Wash, rinse and dry thoroughly.
PART
Oven cavity
(Models FEP330B
and FEP350B)
HOW TO CLEAN
WHAT TO USE
Sponge and warm,
soapy water
Soapy steel-wool pad
for heavily soiled areas
Remove door for easier access.
(See page 21.)
Wash, rinse and dry well.
Rinse well with water.
l
l
l
OR
Commercial oven
cleaner for heavily
soiled areas
l
l
l
l
1l
l
Oven cavity
(Model FEC330B)
Remove door for easier access.
Place newspaper on floor to protect
floor surface.
Follow directions provided with the
oven cleaner.
Rinse well with clear water.
Use in well-ventilated room.
Do not allow commercial oven
cleaners to contact the heating
elements, heat seal, thermostat or
exterior surfaces of the range.
Damage will occur.
Heavy-duty aluminum
foil or shallow pan used
while cooking
Place piece of foil or shallow pan,
slightly larger than the cooking
container, on lower rack to catch
spillovers.
NOTE: Do not use foil or foil liner to
cover the oven floor. Poor baking/
roasting results could occur.
Steel-wool pad and
warm, soapy water
l
l
l
l
Heavy-duty
aluminum foil
l
l
Make sure oven is cool.
Remove door for easier access.
Clean heavily soiled areas or stains.
Rinse well with water.
Place piece of foil on oven floor to
catch spilbvers. Make sure the foil is
centered and long enough to start up
both side oven walls without wrinkling.
DO NOT USE COMMERCIAL OVEN
CLEANERS.
25
The oven light
(Models
FEP330B and FEPSOB)
The oven light will come on when you use
the Oven Light Switch on the control panel.
Electrical Shock and
Personal injury Hazard
Make sure oven and light bulb are
cool and power to the range has been
turned OFF before replacing the light
bulb. Failure to do so could result in
electrical shock or burns.
*The bulb cover must be in place
when using the oven. The cover
protects the bulb from breaking, and
from high oven temperatures. Because bulb cover is made of glass, be
careful not to drop it. Broken glass
could cause injury.
l
To replace
the oven
light:
1. Unplug appliance or disconnect at main
power supply.
2. Remove the glass bulb cover in the back
of the oven by screwing it out counterclockwise.
3. Remove the light bulb from its socket.
Replace the bulb with a 40-watt appliance bulb.
4. Replace the bulb cover by screwing it in
clockwise. Plug in appliance or reconnect at the main power supply.
26
If You Need Assistance
Or Service
This section is designed to help you save the cost of a service call. Part 1 of this section
outlines possible problems, their causes, and actions you can take to solve each problem.
Parts 2 and 3 tell you what to do if you still need assistance or service. When calling our tollfree telephone number for help or calling for service, please provide a detailed description of
the problem, your appliance’s complete model and serial numbers and the purchase date.
(See page 2.) This information will help us respond properly to your request.
1. Before
calling
for assistance
...
Performance problems often result from little things you can find and fix without tools of any
kind. Please check the chart below for problems you can fix. It could save you the cost of a
service call.
PROBLEM
Nothing will
operate
The oven will
not operate
The surface
units will not
operate
Control
knob(s) will
not turn
POSSIBLE CAUSE
SOLUTION
The power cord is not plugged
into a live circuit with proper
voltage.
Plug the power cord into a live circuit
with proper voftage. (See Installation
Instructions.)
A household fuse has blown or
a circuit breaker has tripped.
Replace household fuse or reset
circuit breaker.
You have not turned the Oven
Selector to BAKE or BROIL.
Turn the Oven Selector to the
desired setting.
You have not turned the Oven
Temperature Control Knob to a
temperature setting.
Turn the Oven Temperature Control
Knob to a temperature setting.
A household fuse has blown or a
circuit breaker has tripped.
Replace household fuse or reset
circuit breaker.
You have not plugged in surface
units all the way.
Turn control knobs to OFF and plug
surface units in all the way.
(See “Replacing” on page 20.)
You are not setting the control
knobs correctly.
Push control knobs in before turning
to a setting.
You are not pushing in before
turning.
Push control knob(s) in before
turning to a setting.
continued on next page
27
PROBLEM
Soil is visible
on continuouscleaning oven
finish
(Model ~C33oB)
POSSIBLE CAUSE
SOLUTION
You broil often.
The special finish is designed to
gradually reduce oven soil during
normal baking or roasting. it is not
designed to keep your oven spotless,
only presentably clean. lf you broil
often, you may see oven soil. Follow
hand-cleaning tips on page 23.
Soil is on door.
The door is cooler than the oven
wails. Soil will be more visible on the
door than other areas in the oven.
See hand-cleaning tips on page 23.
Soil is caused by sugar and
starchy spills.
Sugar and starchy spills may leave
stains. See page 23 for handcleaning tips. Keep foil on oven
bottom to catch these spills.
Cooking results
are not what
you expected
28
The range is not level.
The oven temperature
too low or too high.
Level range. (See Installation
tions.)
seems
instruc-
Adjust the oven temperature control.
(See “Adjusting the oven temperature
contror’ on page 13.)
You have not preheated the
oven as the recipe calls for.
Preheat oven if called for in recipe.
The recipe has never been
tested or is not from a reliable
source.
Use only tested recipes from a
reliable source.
The pans are not the type or
size recommended in the
recipe.
Refer to a reliable cookbook for
recommended pan type and size.
There is not proper air
circulation around pan when
baking.
Allow 1% to 2 inches (4-5 cm) on all
sides of the pans for air circulation.
There must be a minimum space of
1 inch (2.5 cm).
The cooking utensils are not
the proper shape or do not fii
the surface units being used.
Use cooking utensils with smooth,
fiat bottoms that fit the surface units
being used.
2. If you need
assistance
...
Call our toll-free telephone number. Dial
toll-free from anywhere In the U.S.A.:
I-ROPER
(1-800-447-6737)
and talk with one of our trained consultants.
The consultant can instruct you in how to
obtain satisfactory operation from your
appliance or, if service is necessary, recommend a qualified service company in your
area.
For further information, write to:
Mr. William Clark
Consumer Assistance Representative
Roper Brand Appliances
2000 M-63
Benton Harbor, MI 49022
Please include a daytime phone number in
your correspondence.
3. If you need
service
4. If you need FSP
ment parts . . .
FSP is a registered trademark of Whirlpool
Corporation for quality parts. Look for this
symbol of quality whenever you need a
replacement part for your Roper@appliance.
FSP replacement parts will fit right and work
right, because they are made to the same
exacting specifications used to build every
new Roper appliance.
To locate FSP replacement parts in your
area, refer to Step 3 above or call our tollfree telephone number in Step 2.
5. If you are not satisfied
how the problem
was
solved . . .
l
...
Contact the dealer from whom you purchased the appliance or the authorized
servicer in your area. For help finding an
authorized servicer in your area, call our
toll-free telephone number in Step 2.
replace-
l
l
with
Contact the Major Appliance Consumer
Action Panel (MACAP). MACAP is a group
of independent consumer experts that
voices consumer views at the highest
levels of the major appliance industry.
Contact MACAP only when the dealer,
authorized servicer and Roper Brand
Appliance warrantor have failed to resolve
your problem.
Major Appliance Consumer Action Panel
20 North Wacker Driie
Chicago, IL 60606
MACAP will in turn inform us of your
action.
29
ROPER”
Electric Range Warranty
LENGTH OF WARRANTY
FULL ONE-YEAR WARRANTY
(from date of purchase)
WE WILL PAY FOR
FSP replacement parts and repair labor to correct
defects in materials or workmanship. Service must be
provided by an authorized Roper service company.
WE WILL NOT PAY FOR
A. Service calls to:
1. Correct the installation
of your range.
2. Instruct you how to use your range.
3. Replace house fuses or correct house wiring.
4. Replace owner accessible light bulbs.
B. Repairs when your range is used in other than normal, single-family
household
use.
C. Pickup and delivery. Your range is designed to be repaired in the home.
D. Damage to your range caused by accident, misuse, fire, flood, acts of God, or use of
products not approved by us.
E. Repairs to parts or systems caused by unauthorized
modifications
made to the
appliance.
YW
This Roper appliance is warranted by Whirlpool Corporation. Under no circumstances shall it
be liable under this warranty for incidental or consequential damages and all implied warranties are limited to the same time period stated in the express warranties for Roper Brand
Appliances. Some states do not allow the exclusion or limitation of incidental or consequential
damages, or limitation of implied warranties, so these limitations or exclusions may not apply
to you.
This warranty gives you specific legal rights, and you may also have other rights which vary
from state to state.
Outside the United States, a different warranty may apply. For details, please contact your
authorized Roper distributor or military exchange.
If you need service, first see the “Assistance or Service” section of this book. After checking
“Assistance or Service,” additional help can be found by calling our toll-free telephone num(l-800-447-6737), from anywhere in the U.S.A.
ber, l-8004-ROPER
PART NO. 3187692
0 i se3whhlpool
cotporatlon
@Registered
Trademark
01 Whirlpool
Corporation.
Prlntd
In U.S.k