Roper FEP310G User manual

Self-Cleaning
And
Standard-Cleaning
Electric Ranges
MODELS FEP310G FEP320G
FEP330G FES330G
PART NO. 8053404
A Note to You............ 2
Range Safety ............ 3
Parts and Features ... 6
Using Your
Range ....................... 9
Using the Self-
Cleaning Cycle........ 27
Caring for Your
Range ..................... 30
Troubleshooting ...... 36
Requesting
Assistance or
Service .................... 38
Index ....................... 39
Warranty ................. 40
TO THE INSTALLER: PLEASE
LEAVE THIS INSTRUCTION
BOOK WITH THE UNIT.
TO THE CONSUMER: PLEASE
READ AND KEEP THIS BOOK
FOR FUTURE REFERENCE.

2
A NOTE TO YOU
Keep this book and the sales slip together in a safe place for future reference. It is important for
you to save your sales receipt showing the date of purchase. Proof of purchase will assure
you of in-warranty service.
Thank you for buying a ROPER®appliance.
Your ROPER range gives you all the functionality of name brand appliances at a value price. To ensure that you
enjoy years of trouble-free operation, we developed this Use and Care Guide. It is full of valuable information
about how to operate and maintain your appliance properly and safely. Please read it carefully.
Also, please complete and mail the Product Registration Card provided with your appliance. The card helps
us notify you about any new information on your appliance.
Please record your model’s information.
Whenever you call to request service for your
appliance, you need to know your complete model
number and serial number. You can find this informa-
tion on the model and serial number label/plate (see
the diagram in the “Parts and Features” section).
Please also record the purchase date of your
appliance and your dealer’s name, address, and
telephone number.
Model Number __________________________________
Serial Number ___________________________________
Purchase Date __________________________________
Dealer Name ____________________________________
Dealer Address __________________________________
Dealer Phone ___________________________________

3
RANGE SAFETY
continued on next page
You will be killed or seriously injured if you don’t
follow instructions.
You can be killed or seriously injured if you don’t
follow instructions.
Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and on your appliance. Always read and
obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to hazards that can kill or hurt you and others.
All safety messages will be preceded by the safety alert symbol and the word “DANGER” or
“WARNING.” These words mean:
wDANGER
wWARNING
All safety messages will identify the hazard, tell you how to reduce the chance of injury, and tell you what can
happen if the instructions are not followed.
wWARNING
Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns
to children and adults.
Making sure the anti-tip bracket is installed:
•Slide range forward.
•Look for the anti-tip bracket securely attached to floor.
•Slide range back so rear range foot is under anti-tip bracket.
Anti-Tip Bracket
Range Foot

4
RANGE SAFETY
WARNING: To reduce the risk of fire, electrical
shock, injury to persons, or damage when using
the range, follow basic precautions, including the
following:
•WARNING – TO REDUCE THE RISK OF
TIPPING OF THE RANGE, THE RANGE MUST
BE SECURED BY PROPERLY INSTALLED
ANTI-TIP DEVICES. TO CHECK IF THE DEVICES
ARE INSTALLED PROPERLY, SLIDE RANGE
FORWARD, LOOK FOR ANTI-TIP BRACKET
SECURELY ATTACHED TO FLOOR, AND SLIDE
RANGE BACK SO REAR RANGE FOOT IS
UNDER ANTI-TIP BRACKET.
•CAUTION – Do not store items of interest to
children in cabinets above a range or on the
backguard of a range – children climbing on the
range to reach items could be seriously injured.
•Proper Installation – Be sure the range is properly
installed and grounded by a qualified technician.
•Never Use the Range for Warming or Heating
the Room.
•Do Not Leave Children Alone – Children should
not be left 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.
•Wear Proper Apparel – Loose-fitting or hanging
garments should never be worn while using
the range.
•User Servicing – Do not repair or replace any part
of the range unless specifically recommended in
the manual. All other servicing should be referred
to a qualified technician.
•Storage in or on the Range – Flammable
materials should not be stored in an oven or
near surface units.
•Do Not Use Water on Grease Fires – Smother
fire or flame or use dry chemical or foam-type
extinguisher.
•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 other
bulky cloth.
IMPORTANT SAFETY INSTRUCTIONS
•DO NOT TOUCH SURFACE UNITS OR AREAS
NEAR UNITS – Surface units may be hot even
though they are dark in color. Areas near surface
units may become hot enough to cause burns.
During and after use, do not touch, or let clothing
or other flammable materials contact surface
units or areas near units until they have had
sufficient time to cool. Among those areas are
the cook-top and surfaces facing the cook-top.
•Use Proper Pan Size – The range is equipped
with one or more surface units of different size.
Select utensils having flat bottoms large enough
to cover the surface unit heating element. The
use of undersized utensils will expose a portion
of the heating element to direct contact and may
result in ignition of clothing. Proper relationship of
utensil to burner will also improve efficiency.
•Never Leave Surface Units Unattended at High
Heat Settings – Boilover causes smoking and
greasy spillovers that may ignite.
•Make Sure Reflector Pans or Drip Bowls Are in
Place – Absence of these pans or bowls during
cooking may subject wiring or components
underneath to damage.
•Protective Liners – Do not use aluminum foil to
line surface unit drip bowls or oven bottoms,
except as suggested in the manual. Improper
installation of these liners may result in a risk of
electric shock, or fire.
•Glazed Cooking Utensils – Only certain types of
glass, glass/ceramic, ceramic, earthenware, or
other glazed utensils are suitable for range-top
service without breaking due to the sudden
change in temperature.
•Utensil Handles Should Be Turned Inward and
Not Extend Over Adjacent Surface Units – To
reduce the risk of burns, ignition of flammable
materials, and spillage due to unintentional
contact with the utensil, the handle of a utensil
should be positioned so that it is turned inward,
and does not extend over adjacent surface units.
•Do Not Soak Removable Heating Elements –
Heating elements should never be immersed
in water.
– SAVE THESE INSTRUCTIONS –

5
RANGE SAFETY
•Do Not Cook on Broken Cook-Top – If cook-top
should break, cleaning solutions and spillovers
may penetrate the broken cook-top and create a
risk of electric shock. Contact a qualified techni-
cian immediately.
•Clean Cook-Top With Caution – If a wet sponge
or cloth is used to wipe spills on a hot cooking
area, be careful to avoid steam burn. Some
cleaners can produce noxious fumes if applied to
a hot surface.
•Use Care When Opening Door – Let hot air or
steam escape before removing or replacing food.
•Do Not Heat Unopened Food Containers –
Build-up of pressure may cause container to
burst and result in injury.
•Keep Oven Vent Ducts Unobstructed.
•Placement of Oven Racks – Always place oven
racks in desired location while oven is cool. If
rack must be moved while oven is hot, do not let
potholder contact hot heating element in oven.
•DO NOT TOUCH HEATING ELEMENTS OR
INTERIOR SURFACES OF OVEN – Heating
elements may be hot even though they are dark
in color. 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 heating elements or interior
surfaces of oven until they have had sufficient
time to cool. Other surfaces of the appliance may
become hot enough to cause burns – among
these surfaces are oven vent openings and
surfaces near these openings, oven doors, and
windows of oven doors.
IMPORTANT SAFETY INSTRUCTIONS
– SAVE THESE INSTRUCTIONS –
For self-cleaning ranges –
•Do Not Clean Door Gasket – The door gasket is
essential for a good seal. Care should be taken not
to rub, damage, or move the gasket.
•Do Not Use Oven Cleaners – No commercial oven
cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.
•Clean Only Parts Listed in Manual.
•Before Self-Cleaning the Oven – Remove broiler
pan and other utensils.
For units with ventilating hood –
•Clean Ventilating Hoods Frequently – Grease
should not be allowed to accumulate on hood
or filter.
•When flaming foods under the hood, turn the fan
off. The fan, if operating, may spread the flame.

6
PUSH TO TURN
REAR FRONT
OVEN ON
DOOR
LOCKED/
CLEANING
SURFACE HEATING
OVEN
HEATING
(TURN OFF OVEN
WHEN FLASHING)
(CLOSE DOOR
WHEN FLASHING)
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
W
A
R
M
5
0
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4
5
0
O
F
F
O
F
F
L
O
H
I
O
F
F
L
O
H
I
PUSH TO TURN
REAR FRONT
O
F
F
L
O
H
I
O
F
F
L
O
H
I
CLOCK
TIMER
B
R
O
I
L
C
L
E
A
N
TIMER
OVEN ON
DOOR
LOCKED/
CLEANING
OVEN
HEATING
(TURNOFF OVEN
WHENFLASHING)
(CLOSEDOOR
WHENFLASHING)
TIMER
PARTS AND FEATURES
(Model FES330G shown)
Oven vent
(p. 24)
Plug-in coil element
with one-piece
reflector bowl
(pp. 9, 10, 29, 31, 32)
Anti-tip bracket
(p. 24)
Door stop clip
(pp. 33, 34)
Model and
serial number
plate
(behind left side
of storage drawer)
Removable
storage drawer
(p. 25)
Control panel
(pp. 6, 29)
Electronic
clock/timer
(pp. 13, 14, 15)
Gasket
(p. 30)
Broil element
(not shown)
(p. 19)
Bake element
(p. 16)
Left front
control knob
Left rear
control knob
Right rear
control knob
Right front
control knob
Indicator lights
(lights up when
in operation)
CONTROL PANEL
Oven temperature
control knob
Electronic
clock/timer
Door switch
Coil element marker
(shows which coil
element you are setting)

7
O
F
F
B
R
O
I
L
B
A
K
E
O
F
F
B
R
O
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L
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3
5
0
3
0
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2
5
0
2
0
0
1
5
0
H
I
PUSH TO TURN
SURFACE
HEATING
OVEN ON
O
F
F
L
O
H
I
O
F
F
L
O
H
I
PUSH TO TURN
O
F
F
L
O
H
I
O
F
F
L
O
H
I
CLOCK
TIMER
TIMER
PARTS AND FEATURES
B
R
O
I
L
B
A
K
E
O
F
F
L
O
H
I
O
F
F
L
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B
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2
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2
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1
5
0
H
I
PUSH TOTURN
PUSHTO TURN
SURFACE
HEATING
OVEN ON
REAR FRONT
O
F
F
L
O
H
I
O
F
F
L
O
H
I
O
F
F
REAR FRONT
TIMER
Control panel
(pp. 7, 29)
Electronic
clock/timer
(pp. 13, 14, 15)
Gasket
(p. 30)
Broil element
(not shown)
(p. 21)
Bake element
(p. 17)
(Model FEP330G shown)
Oven vent
(p. 24)
Plug-in coil element
with one-piece
reflector bowl
(pp. 9, 10, 29, 31, 32)
Anti-tip bracket
(p. 24)
Door stop clip
(pp. 33, 34)
Model and
serial number
plate
(behind left side
of storage drawer)
Removable
storage drawer
(p. 25)
CONTROL PANEL
Oven on
indicator light
(lights up when
the oven is heating)
Coil element marker
(shows which coil
element you are setting)
Right front
control knob
Right rear
control knob
Surface heating
indicator light
(lights up when a
coil element is on)
Left front
control knob
Left rear
control knob
Electronic
clock/timer
Oven
selector
Oven
temperature
control knob

8
PARTS AND FEATURES
B
R
O
I
L
B
A
K
E
O
F
F
L
O
H
I
O
F
F
L
O
H
I
O
F
F
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
1
5
0
H
I
PUSH TOTURN
PUSHTO TURN
SURFACE HEATING
OVEN ON
REAR FRONT
O
F
F
L
O
H
I
O
F
F
L
O
H
I
O
F
F
REAR FRONT
Control panel
(pp. 8, 29)
Gasket
(p. 30)
Broil element
(not shown)
(p. 21)
Bake element
(p. 17)
(Models FEP310G and
FEP320G shown)
Oven vent
(p. 24)
Plug-in coil element
with one-piece
reflector bowl
(pp. 9, 10, 29, 31, 32)
Anti-tip bracket
(p. 24)
Door stop clip
(pp. 33, 34)
Model and
serial number
plate
(behind left side
of storage drawer)
Removable
storage drawer
(p. 25)
CONTROL PANEL
O
F
F
B
R
O
I
L
B
A
K
E
O
F
F
L
O
H
I
O
F
F
L
O
H
I
O
F
F
L
O
H
I
O
F
F
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O
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F
B
R
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5
0
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4
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3
5
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3
0
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2
5
0
2
0
0
1
5
0
H
I
SURFACE HEATI NG
OVEN ON
PUSH TO TURNPUSH TO TURN
Left rear
control knob
Left front
control knob
Oven on
indicator light
(lights up when
the oven is heating)
Oven
temperature
control knob
Oven
selector
Coil element marker
(shows which coil
element you are setting)
Right front
control knob
Right rear
control knob
Surface heating
indicator light
(lights up when a
coil element is on)

9
USING YOUR RANGE
Using the control knobs
Push in the control knobs before turning them to a
setting. You can set
them anywhere between
HI and OFF.
Coil element heat settings
Use the following chart as a guide.
wWARNING
Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.
RECOMMENDED USE
•To start food cooking.
•To bring liquid to a boil.
•To hold a boil.
•To quickly brown or sear food.
•To maintain a slow boil.
•To fry poultry or meat.
•To make pudding, sauce, or gravy.
•To stew or steam food.
•To simmer food.
•To keep food warm.
•To melt chocolate or butter.
SETTING
HI
6-8
5
2-4
LO
USING THE COIL ELEMENTS

10
USING YOUR RANGE
USING THE COIL ELEMENTS (CONT.)
Cookware tips
Home canning information
To protect your range:
•Use flat-bottomed canners on all types of
cooktops. Canners
with rippled or ridged
bottoms do not allow
good contact with the
surface.
•Center the canner over
the largest coil element.
Do not extend more than
one inch outside the coil
element. Large diameter
canners/pans, if not
centered correctly, trap heat and can cause
damage to the cooktop.
•Do not place your canner on two coil elements at
the same time.
•The type of material the canner is made of
determines the length of heating time. Refer to the
“Characteristics of cookware materials” chart later
in this section for more information.
•When canning for long periods of time, allow
elements and the surrounding surfaces to cool
down.
1" 1"
Pan
•Alternate use of the coil elements between
batches or prepare small batches at a time.
•Start with hot water, cover with a lid, and bring
to a boil; then reduce heat to maintain a boil or
required pressure levels in a pressure canner.
•On coil element model, keep your reflector bowls
clean so that they will always reflect heat well.
•For up-to-date information on canning, contact
your local U.S. Government Agricultural
Department Extension Office or companies
who manufacture home canning products.
Optional canning kit
Most water-bath or pressure canners have large
diameters. If you do canning with them at high
heat settings for long periods of time, you can
shorten the life of regular coil elements. This can
also damage 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 dealer or authorized
service company.
Surface
cooking area
•Select a pan that is about the same size as the
surface cooking area. Cookware should not extend
more than 1 inch (2.5 cm) outside the area.
•For best results and greater energy
efficiency, use only flat-bottomed cookware that
makes good contact with the surface cooking area.
Cookware with rounded, warped, ribbed (such as
some porcelain enamelware), or dented bottoms
could cause uneven heating and poor cooking results.
•Cookware designed with slightly indented bottoms
or small expansion channels can be used.
•Cookware with a non-stick finish has heating
characteristics of the base material.
•Use flat bottom cookware for best heat conduction
from the surface cooking area to the cookware.
Determine flatness with the ruler test. Place the edge
of a ruler across the bottom of the cookware. Hold it
up to the light. No light should be visible under the ruler.
Rotate the ruler in all directions and look for any light.
•Do not leave empty cookware, or cookware which
has boiled dry, on a hot surface cooking area. The
cookware could overheat, causing damage to the
cookware or the surface cooking area.

11
USING YOUR RANGE
The pan material affects how fast heat transfers from the coil element through the pan material and how evenly heat
spreads over the pan bottom. Choose pans that provide the best cooking results.
Aluminum • Heats quickly and evenly.
• Use for all types of cooking.
• Medium or heavy thickness is best for most cooking.
• Used as a core or base in cookware to provide even heating.
Cast iron • Heats slowly and evenly.
• Good for browning and frying.
• Maintains heat for slow cooking.
• Can be coated with porcelain enamel.
Ceramic or
ceramic glass • Heats slowly and unevenly.
• Use on low to medium settings.
• Follow manufacturer’s instructions.
Copper • Heats very quickly and evenly.
• Used as a core or base in cookware to provide even heating.
Earthenware • Can be used for cooktop cooking if recommended by the manufacturer.
• Use on low settings.
Porcelain enamel-on-steel or
enamel-on-cast iron • See cast iron and stainless steel.
Stainless steel • Heats quickly but unevenly.
• A core or base of aluminum or copper on the cookware provides even heating.
• Can be coated with porcelain enamel.
CHARACTERISTICS OF COOKWARE MATERIALS

12
USING YOUR RANGE
BAKEWARE CHOICES
Baking performance is affected by the type of bakeware used. Use the bakeware size recommended in the recipe.
BAKEWARE TYPE
Light colored aluminum • Light golden crusts
• Even browning • Use temperature and time recommended
in recipe.
Dark aluminum and other
bakeware with dark, dull,
and/or non-stick finish
• Brown, crisp crusts • May reduce baking temperature 25°F.
• Use suggested baking time.
• Use temperature and time recommended in recipe
for pies, breads, and casseroles.
• Place rack in center of oven.
Ovenproof glassware,
ceramic glass, or ceramic • Brown, crisp crusts • May reduce baking temperature 25°F.
Insulated cookie sheets or
baking pans • Little or no bottom browning • Place in the bottom third of oven. • May need to increase baking time.
Stainless steel • May need to increase baking time.
• Crisp crusts
Stoneware • Follow manufacturer's instructions.
• Light, golden crusts
• Uneven browning
BEST USED FOR GUIDELINES
Positioning racks and pans
Place the oven racks where you need them before
turning on the oven.
•To move a rack, pull it out to the stop position, raise
the front edge and lift it out.
•Be sure the rack(s) is level.
•Use pot holders or oven mitts to protect your hands
if rack(s) must be moved while the oven is hot.
•For best performance, cook on one rack. Place the
rack so the top of the food will be centered in the oven.
•When cooking with two racks, arrange the racks
on the 2nd and 4th rack guides.Two sheets of
cookies may be baked if sheets are switched at
approximately three quarters of the total bake time.
Increase baking time, if necessary.
•For best results allow 2 inches of space around
each pan and between pans and oven walls.
USING THE OVEN
Where to place pans:
WHEN YOU HAVE
1 pan
2 pans
3 or 4 pans
PLACE
In center of the oven rack.
Side by side or slightly
staggered.
In opposite corners on
each oven rack. Stagger
pans so no pan is directly
over another.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys, angel
food cakes
Bundt cakes, most
quick breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
1st or 2nd rack
guide from bottom
2nd rack guide
from bottom
2nd or 3rd rack
guide from bottom
NOTE: For information on where to place your rack
when broiling, see “Broiling guidelines” later in this
section.
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.

13
USING YOUR RANGE
THE ELECTRONIC TIME-OF-DAY (TOD)CLOCK/TIMER
(MODELS FEP33OG AND FES33OG)
CLOCK
TIMER TIMER
Oven timer
pad
(p. 14, 15)
Display/clock
•When you first plug in the range, a flashing
time-of-day (Model FEP330G) or “PF” (Model
FES330G) appears in the display. If, after you set
the clock (see “Setting the clock” section), the
display flashes, your electricity was off for a
while. Reset the clock.
•When you are not using the oven, the display
shows the time of day.
Electronic display
Clock
pad
(p. 14)
Increase
pad
(p. 14)
Decrease
pad
(p. 14)
•When showing the time of day, the display will
show the hour and minutes.
•When you are using the timer, the display
will show seconds for time less than 1 minute,
minutes for time less than 1 hour, and hours
and minutes for time over 1 hour. The timer
indicator light will be lit when in the timer mode.
•Use aluminum foil to catch spillovers from pies or
casseroles by placing
foil on the oven rack
below. Foil should be
turned up at edges and
be at least 1 inch larger
than dish.
•Do not cover the entire
rack with aluminum foil.
It will reduce air circula-
tion and give you poor
cooking results.
•Do not line the oven bottom with foil or other liners.
It could affect the oven surface as well as the quality
of your baking.
•Place tent-shaped foil loosely over meat or poultry
to slow down surface browning for long term
roasting. Remove foil for the last 30 minutes.
•Use narrow strips of foil to shield piecrust edges if
browning too quickly.
USING ALUMINUM FOIL

14
USING YOUR RANGE
SETTING THE CLOCK (MODELS FEP33OG AND FES33OG)
1. Press CLOCK. The colon flashes during
clock programming.
2. Set the time.
Press the “up” (▲) or “down” (▼) pad(s) until
the correct time shows on the display.
NOTE: Press a pad briefly to change time by a
small amount. Press and hold a pad to change
time by 10 minute increments.
3. Press CLOCK again to start the clock. The colon
stops flashing when the clock is active.
PRESS YOU SEE
PRESS YOU SEE
PRESS YOU SEE
USING THE ELECTRONIC TIMER (MODELS FEP33OG AND FES33OG)
The timer does not start or stop the oven. It works
like a kitchen timer. It can be set in hours and
minutes up to 12 hours, 59 minutes. The timer will
display minutes for settings under 1 hour and hours
and minutes for settings over 1 hour. You will hear
four 1-second tones when the set time is up.
NOTE: To display the time of day while the timer is
counting down, press CLOCK. Time of day will be
displayed for 5 seconds before returning to the
timer countdown.
1. Press TIMER. The colon flashes during timer
programming.
2. Set the interval to be timed.
Press the “up” (▲) or “down” (▼) pad(s) until
the correct time shows on the display.
The timer will begin counting down 5 seconds
after the time is set.
PRESS YOU SEE
PRESS YOU SEE

15
BAKING/ROASTING (MODEL FES33OG)
1. Place the racks where you need them in the oven.
For more information, see “Positioning racks and
pans” under “Using the oven” earlier in this
section.
NOTE: Do not place food directly on the oven door
or the oven bottom.
Rear of rack
Front of rack
USING YOUR RANGE
3. When there is 1 minute of time remaining, you
will hear one tone (Model FEP330G). The display
will then begin counting down in seconds.
When the timer countdown reaches zero, the
display will show “End” and you will hear four
1-second tones.
To cancel the timer:
Press TIMER twice while in the timer mode.
YOU SEE
(display counts in seconds)
YOU SEE
PRESS YOU SEE
(time of day)
USING THE ELECTRONIC TIMER (MODELS FEP33OG AND FES33OG) (CONT.)
YOU SEE
OVEN ON and
HEATING lights
go on. Set
Temperature
appears in the
display for 5
seconds.
PUSH AND TURN
2. Push and turn the oven control knob to the
baking/roasting temperature you want.
NOTE: Do not preheat the oven when roasting.
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
W
A
R
M
B
R
O
I
L
C
L
E
A
N
5
0
0
4
5
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O
F
F
continued on next page

16
1. Place the racks where you need them in the oven.
For more information, see “Positioning racks and
pans” under “Using the oven” earlier in this
section.
NOTE: Do not place food directly on the oven door
or the oven bottom.
USING YOUR RANGE
Front of rack
Rear of rack
YOU SEE
OVEN ON and
HEATING lights
go out.
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
W
A
R
M
5
0
0
4
5
0
O
F
F
B
R
O
I
L
C
L
E
A
N
3. Put your food in the oven.
During baking/roasting, the elements will turn on
and off to keep the oven temperature at the
setting.
NOTE: The top element helps heat during bak-
ing/roasting, but does not turn red.
4. After baking/roasting, push and turn the oven
control knob to OFF.
BAKING/ROASTING (MODEL FES33OG) (CONT.)
Roasting meats and poultry
•For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the drip-
pings and allows the heat to circulate better.
•Use a meat thermometer for the most accurate
doneness. Insert it so the tip is in the center of the
largest muscle or thickest portion of the meat or
poultry. Make sure the thermometer is not touching
bone, fat, or the bottom of the pan.
Saving energy
•To avoid loss of heat, open the oven door as little
as possible.
•Use a timer to keep track of cooking time.
•Plan your meals for the most efficient use of the
oven by cooking more than one food at a time, or
baking while the oven is still hot after cooking a
meal.
PUSH AND TURN
BAKING/ROASTING (MODELS FEP3 1 OG, FEP3 2 OG, FEP33OG)

17
BAKING/ROASTING (MODELS FEP3
1
OG, FEP3 2 OG, FEP33OG) (CONT.)
3
0
0
2
5
0
2
0
0
1
5
0
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
O
F
F
O
F
F
B
R
O
I
L
B
A
K
E
TURN TURN
USING YOUR RANGE
2. Set the oven selector to BAKE and the oven
temperature control knob to the baking/roasting
temperature you want.
The oven on indicator light will come on. The
oven is preheated when the oven on indicator
light first goes off.
NOTE: Do not preheat the oven when roasting.
3. Put your food in the oven.
During baking/roasting, the elements will turn on
and off to keep the oven temperature at the
setting. The oven on indicator light will turn on
and off with the elements.
NOTE: The top element helps heat during
baking/roasting, but does not turn red.
4. After cooking, turn off the oven.
Turn both the oven selector and the oven tem-
perature control knob to OFF. The oven on
indicator light will go off.
O
F
F
B
R
O
I
L
B
A
K
E
3
0
0
2
5
0
2
0
0
1
5
0
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
O
F
F
TURN TURN
Roasting meats and poultry
•For even cooking, place the meat on a rack in a
shallow pan. This keeps the meat out of the drip-
pings and allows the heat to circulate better.
•Use a meat thermometer for the most accurate
doneness. Insert it so the tip is in the center of the
largest muscle or thickest portion of the meat or
poultry. Make sure the thermometer is not touching
bone, fat, or the bottom of the pan.
Saving energy
•To avoid loss of heat, open the oven door as little
as possible.
•Use a timer to keep track of cooking time.
•Plan your meals for the most efficient use of the
oven by cooking more than one food at a time, or
baking while the oven is still hot after cooking a
meal.

18
USING YOUR RANGE
ADJUSTING THE OVEN TEMPERATURE CONTROL (MODEL FES330G)
Although your new oven is properly adjusted to
provide accurate temperatures, it may cook faster
or slower than your old oven.
If you are not satisfied with the baking/roasting
results, you can change the offset temperature by
following the steps below.
NOTE: DO NOT measure oven temperature with a
thermometer. Opening the oven door will lower the
oven temperature and give you an incorrect reading.
Also, the thermometer temperature reading will
change as your oven cycles.
1. Press and hold CLOCK for 5 seconds.
The display will show the time of day. Then you
will see the current offset temperature, for
example “00,” if you have not already adjusted
the temperature.
2. Set the new offset temperature.
Press sto raise the temperature or tto lower
the temperature in 10°F amounts. You can set
the temperature change to as low as -30°F or as
high as +30°F. A minus (-) sign will appear before
the number when decreasing the temperature
setting. The minus sign shows the oven will be
cooler by the displayed amount. There is no sign
in front of the number when increasing the
temperature setting.
3. Press CLOCK to enter the offset temperature.
How to determine the amount of
adjustment needed
The chart at the right tells you how much to adjust
the offset temperature to get the cooking results
you want. You can figure out cooking results by the
amount of browning, moistness, and rising times for
baked foods.
(factory setting of “0”)
PRESS YOU SEE
PRESS YOU SEE
(example when making
oven 10°F cooler)
PRESS YOU SEE
(time of day or minute
timer countdown)
ADJUST BY
THIS NUMBER
OF DEGREES
(FAHRENHEIT)
+10
+20
+30
-10
-20
-30
TO COOK FOOD ...
A little more
Moderately more
Much more
A little less
Moderately less
Much less

19
1
N
O
T
C
H
:
5
˚
F
COOLER
HOTTER
L
O
O
S
E
N
S
C
R
E
W
S
A
N
D
R
O
T
A
T
E
L
O
O
S
E
N
S
C
R
E
W
S
A
N
D
R
O
T
A
T
E
1
N
O
T
C
H
:
5
˚
F
HOTTER
COOLER
1
N
O
T
C
H
:
5
˚
F
COOLER
HOTTER
1
N
O
T
C
H
:
5
˚
F
COOLER
HOTTER
L
O
O
S
E
N
S
C
R
E
W
S
A
N
D
R
O
T
A
T
E
A DJUSTING THE OVEN TEMPERATURE CONTROL ( MODELS FEP 310 G , FEP 320 G , FEP 330 G )
O
F
F
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
1
5
0
Notches
Locking
screws
Notches Tooth
Skirt
To lower To raise
Locking
screws
Although your new oven is properly adjusted to
provide accurate temperatures, it may cook faster
or slower than your old oven.
If you are not satisfied with the baking/roasting
results, you can change the temperature calibration
by following the steps below.
NOTE: DO NOT measure the oven temperature with
a thermometer. Opening the oven door will lower
the oven temperature and give you an incorrect
reading. Also, the thermometer temperature reading
will change as your oven cycles.
1. Make sure the oven temperature control knob is
turned to the off position. Pull the knob straight
off and flip it over.
2. Loosen the locking screws inside the
control knob.
Note the position of the notches.
3. Adjust the temperature.
•To lower the temperature, hold the knob
handle firmly and turn the skirt counterclock-
wise to move the tooth a notch to the left.
•To raise the temperature, hold the knob
handle firmly and turn the skirt clockwise to
move the tooth a notch to the right.
Each notch equals about 5°F.
4. Tighten the locking screws and replace the
control knob.
USING YOUR RANGE
O
F
F
B
R
O
I
L
5
0
0
4
5
0
4
0
0
3
5
0
3
0
0
2
5
0
2
0
0
1
5
0

20
USING YOUR RANGE
BROILING (MODEL FES330G)
NOTES:
•Do not preheat when broiling unless your recipe
recommends it.
•Leave the door partly open whenever you use the
oven to broil. This lets the oven stay at the proper
temperatures.
1. Place the rack where you need it in the oven.
You need to place the rack so that the surface of
the food is at least 3 inches away from the broil
element. See the “Broiling guidelines” section.
2. Put your food on the broiler pan and place the
pan in the center of the oven rack.
3. Close the door to the broil stop position.
The broil stop position lets the door stay open by
itself about 5 inches.
Front of rack
Rear of rack