Whirlpool FEP310B Installation instructions

UseAndCare
A Note To You 2
Important Safety
lnstmctions 3
Parts And Features 6
Using Your Range 7
Caring For
Your Range 17
If You Need
iifzzz 23
Warranty 28
1-80~44-ROPER
Call us with cpsstions or comments.
STANDARD-CLEANING ELECTRIC RANGE
MODELS FEP320B
FEP310B

A Note To You
Thank you for buying a Roper@ 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. 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 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.
This symbol will help alert you to such
dangers as personal injury, burns, fire
and electrical shock.
This symbol will help you avoid actions
which could cause product damage
(scratches, dents, etc.) and damage to
your personal property.
Our toll-free number, 1-80044-ROPER (l-800-447-67371,
is available 24 hours a day.
If you ever have a question concerning your appliance’s operation, or if you need service, first
see “If You Need Assistance Or Service” on page 23. If you need further help, feel free to call
us. When calling, you will need to know your appliance’s complete model number and serial
number. You can find this information on the model and serial number plate (see diagram on
page 6). For your convenience, we have included a handy place below for you to record these
numbers, the purchase date from the sales slip and your dealer’s name and telephone
number. Keep this book and the sales slip together in a safe place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone
2

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. *Do not use the range for warming or heatin% the room.
l Install or locate the range only Persons could be urned or
in accordance with the pro- injured, or a fire could start.
vided Installation Instructions.
The range must be installed by @Usethe range only for its in-
a qualified installer. The range teetztluse as described in this
.
must be roperly connected to
electrica P supply and grounded.
.WARNING: To reduce the risk
of tiP ping of the appliance, the
app iance must be secured by
a proper1
bracket. f! installed anti-tip 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 ‘bpart of the range. They e burned or injured.
l Do not operate the range if
it is damaged or not working
properly.
areas near units, heating ele-
ments or interior surfaces of
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 enou h to cause
burns. During an2 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 until
7
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, could also be-
come hot enough to cause
burns.
continued on next page
3

*Do not wear loose or hanging
arments when usin
B
hey could ignite if t
I! the range.
ey touch a
hot surface unit and you could
be burned.
@Useonly dry otholders. Moist or
damp pothol 8
ers on hot surfaces
may result in burns from steam.
Do not let potholder touch hot
heating elements. Do not use a
towel or bulky cloth for a
potholder. It could catch on fire.
l Keep range vents unobstructed.
@Donot heat unopened contain-
ers. 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/orP
fire hazard.
When using the cooktoD
@Makesure the reflector bowls
are in place during cooking.
Cookin %
without reflector bowls
may su ject the wirina and com-
ponents underneath t em to
damage.
. Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma
electric s
I7result in a risk of ock 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.exp.osed an3 may result
$!%%ZY!~~~~t~~~~~e
also improves cooking
efficiency.
l Check to be sure lass cook-
ing utensils are sa e for use on
9
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.
ONever leave surface units
unattended at high heat set-
tings. A boilover could result
and cause smoking and greasy
spillovers that may ignite.
*Turn pan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i
flammable materia s, and spills
9niting of
due to bumping of the pan.
When using the oven
*Always osition oven rack(s) in
desired ocation while oven IS
P
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
@Usecare when opening oven
door. Let hot air or steam es-
cape before
placing food.removing or re-
4

Grease Care and cleaning
l Grease is flammable. Do not
allow grease to collect around *Do not soak removable heating
elements in water. The element
cooktop or in vents. Wipe spill-
overs immediately. will be damaged and shock or
fire could result.
*Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin pan on
range by coverin
fitted lid, cookie s eet or flat
97
WI h a well-
9
tray. Flaming rease outside of
R
an can be e
I8in uished with
aking soda or, i
9
available, a
multipurpose dry chemical or
foam-type extinguisher.
*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.
@Donot 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.
@Disconnectthe 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.
Removable
Oven vent
- Broil element
- Bake element
Control panel
Left front Left rear
control control knob
knob
I
Oven tempera- Oven
ture control selector
knob I I
I
Surface
unit marker
I 1
Surface Oven
heating heating
Indicator indicator
light light
I I
Right rear Right front
control knob control
knob
6

Using Your Range
In This Section
Page Page
Using the surface units.. ................... .7 Broiling .............................................. 12
Positioning racks and pans.. .............Q Broiling tips ....................................... 14
For best air clrculatlon .................... .10 Energy saving tips ............................ 14
Using aluminum foil for baking.. .....lO The oven vent ................................... 15
Baking/roasting ................................ 11 The storage drawer .......................... 15
M,t!ng the oven temperature The anti-tip bracket .......................... 16
............................................... 12
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
Push in control knobs before turning
them to a setting. You can 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.
Bum and Fire Hazard
Be sure all control knobs are turned to
OFF and all indicator lights are OFF
when you are not cooking.
Someone could be burned or a fire
could start if a surface unit is acciden-
tally left ON.
7

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.
SElTiNG 1 RECOMMENDED USE
MED
cakes.
l For gravy, pudding and
Cookware tips
l Select a pan that is about the same size
as the surface unit.
l 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.
l The pan should have straight sides and a
tight-fitting lid.
l Choose medium to heavy gauge (thick-
ness) pans that are fairly lightweight.
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
results.
l Handles should be made of sturdy, heat-
resistant material and be securely at-
tached to the pan.
Product Damage Hazard
l 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 coukl result in damage to the
surface unit, cooktop, wiring and
surrounding areas. To prevent dam-
age, use correct utensils, start cooking
on HI and turn control down to con-
tinue cooking.
l 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 flat-bottomed canners/pans for best
resutts.
l Use the largest surface unit for best
resufts. 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. Too much heat will build
up and will damage the cook-top.
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.
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.
If you plan to use the cooktop for canning,
we recommend the installation of a Canning
Kit. Order the kii (Part No. 242905) from
your Roper dealer or authorized Roper
service company.
Positioning racks and pans
For baking/roasting with one rack, place
the rack so the top of the food will be
centered in the oven.
Rack placement for specific foods:
FOOD
Frozen pies, large
roasts, turkeys
Angel and bundt
cakes, most quick
breads, yeast
breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes,
nonfrozen pies
RACK POSITION
Lowest level or
2nd level from
bottom
2nd level from
bottom
2nd or 3rd level
from bottom
NOTE: For recommended rack placement
when broiling, see “Broiling rack position
chart” on page 13.
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 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.
9

For best air circulation
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 For best results, allow 1% to 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).
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.
Using aluminum foil for baking
Use aluminum foil to catch spillovers
from pies or casseroles:
l Place the foil on the oven rack below the
rack with the food. Turn up foil edges and
make sure foil is about 1 inch (3 cm)
larger all around than the dish holding the
food.
l Do not cover the entire rack with alumi-
num 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.
Failure to follow this precaution could
result in electrical shock or fire hazard
and damage to the elements.
10

Baking/roasting
1. Position the rack(s) properly before
turning on the oven. To change rack
positron, lift rack at front and pull out.
For further information, sea ‘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.
11

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 tempera-
tures, 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 change 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.
3.
4.
5.
Loosen the locking screws inside the control
knob. Note the position of the notches.
To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 5°F
(2.5%).
To raise the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 5°F (2.5%).
Locking
screws
Tighten the locking screws and replace the
control knob.
Broiling
1. Position the rack properly before turning on
the oven. Position rack so that the surface of
the food is at least 3 inches (7.4 cm) away from
the broil element. See “Broiling rack position
chart” on page 13.
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.
4. Set the Oven Selector and Oven Temperature
Control Knob to BROIL. The OVEN HEATING
Indicator Light will come on.
NOTE: Do not preheat oven when broiling.
12

5. When broiling is done, turn both the
Oven Selector and Oven Temperature
Control Knob to OFF. The OVEN HEAT-
ING Indicator Light will go off.
Custom broil
l If food Is cooking too fast, turn the Oven
Temperature Control Knob counterclock-
wise until the OVEN HEATING Indicator
Light goes off.
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% and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
l Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
The Oven Selector must be on BROIL for
all broiling temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures.
Broiling rack position chart
RACK POSITION TYPE OF FOOD/
FROM BOlTOM DONENESS
4 Hamburger patties and
thin steaks l/2*thick or
less ’
3 Quickly searing food,
rare and medium
steaks, medium patties
ham slices, fish steaks,
frankfurters
2 Welldone steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
13

Broiling tips
l 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.
l 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 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 recom-
mended. Poor drainage of grease could
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.
Energy saving tips
Although the energy used for cooking is
usualfy 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:
l Use pans with flat bottoms, straight sides
and tight-fiiing 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 food 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.
l Turn on the surface unit only after placing
filled pan on the unit.
l “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory
baking results. Rely on your timer to keep
track of the cooking time.
l Bake cakes, pies or cookies when oven is
warm. Best time to bake is right after a
meal has been cooked in oven.
l Preheat the oven no longer than
necessary.
l Plan your meals for the most eff Cent use
of the range. When using the oven to cook
one food, try to cook the rest of the meal in
it also.
l Do not preheat when broiling, roasting or
cooking items such as casseroles.
l Keep reflector bowls clean for best heat
reflection.
14

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 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.
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 drawer. 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 second stop and slide
drawer closed.
Drawer ‘slide rail
15

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 wall-
mounted 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 could result in personal injury.
To verify the anti-tip bracket is
engaged (if you have a floor
bracket):
l Remove the storage drawer. (See page 15.)
l Look to see if the anti-tip bracket is attached
to floor with screws.
l Make sure one rear leveling leg is positioned
under the anti-tip bracket.
l SW Installation Instructions for further details.
To verify the anti-tip bracket is
engaged (if you have a wall
brat ket):
\
Floor bracket
l Look to see if the anti-tip bracket is attached
with screws to the wall behind the control
panel.
l Make sure the cable on the back of the range
is secured by the two hooks on the bracket.
l Cable must be unhooked from wall bracket to
move range for cleaning or service. Recon-
nect cable before using range.
l See Installation Instructions for further details.
Rear
leveling
leg
16

Caring For Your Range
In This Section
Page Page
Surface units and reflector bowls ...17 Removing the oven door .................20
Lift-up cooktop .................................20 Cleaning chart ...................................21
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
Make sure all controls are OFF and the
range is cool before cleaning.
Failure to do so could result in burns or
electriial shock.
Surface units and reflector bowls
NOTE: Model FEP310B does not have an
element hokfdown clip. For this model,
please disregard all references to the element
hold-down clip.
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 hokfdown clip and the reflector
bowl.
17

3. Pull the surface unit straight away from
the receptacle.
4. Lift out the reflector bowl. See “Cleaning
chart” on page 21 for cleaning
instructions.
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.
18

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 recep-
tacle 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.
19

Lift-up cooktop
1. Lift front of cook-top 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 could result in per-
sonal injury from the cooktop acciden-
tally falling.
Product Damage Hazard
Do not drop the cooktop.
Damage could result to the porcelain
and the cooktop frame.
J
2. Wipe with warm, soapy water. Use a soapy
steel-wool pad on heavily soiled areas.
3. To lower the cooktop, lift cooktop from
both sides while pressing the support rods
back to unlock them. Lower the cooktop into
place.
Removing the oven door
Removing the oven door will help make it
easier to clean the oven.
Burn and Electrical Shock Hazard
i Make sure all controls are OFF and the
oven is cool before removing oven
door.
Failure to do so could result in burns 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.
20