Whirlpool FEP310Y Installation instructions

UseAndCare
A Note To You 2
Important Safety
Instructions 3
Parts And Features 6
Using Your Range 7
Catin For
Your ange
I! 17
If You Need
gf!!j!z 23
Warranty 28
1-80~44-ROPER
Call us with questions or comments.
STANDARD-CLEANING ELECTRIC RANGE
MODEL FEP310Y

A Note To You
Thank you for buying a Roper appliance.
You have purchased a quality, wor/&c/ass home appliance. Years of engineering experience
have gone into its manufacturing. To ensure that you will enjoy many years of trouble-free
operation, we have developed this Use and Care Guide. 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 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, l-80044-ROPER (l-800447-6737),
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
l Read all instructions before
using the range.
4nstall or locate the range only
in accordance with the pro-
vided Installation Instructions.
@Do not use the range for
warming or heatin the room.
Persons could be % urned or
injured, or a fire could start.
The range must be installed by *Use the range only for its in- .
a qualified installer. The range t;;;;tluse as described in this
.
must be roperly connected to
electrica P supply and grounded.
.WARNING: To reduce the risk
of ti
app iance must be secured by
P
ping of the appliance, the
a proper1 installed anti-tip
f!
bracket. o check if the bracket
is installed properly, see “The
anti-trp bracket on page 16.
l CAUTION: Do not store things
children mi
range. Chil %
ht want above the
ren could be
burned or injured while climb-
ing on it.
l 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 ant part of the range. They
could 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
8 after use,burns. During an
do not touch, or let clothing or
other flammable materials
contact surface units, areas
near units, heatin 7 elements or
interior surfaces 0 oven until
they have had sufficient time
to cool. Other surfaces of the
range may become hot enough
to cause burns; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop, and the oven door.
continued on next page
3

.Do not wear loose or hanging
arments when usin
Bhey could ignite if t1 the range.
ey touch a
hot surface unit and you could
be burned.
*Use only dry otholders. Moist or
damp pothol 8ers 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.
@Keep range vents unobstructed.
.Do not heat unopened contain-
ers. They could explode. The hot
contents could cause burns and
container particles could cause
Injury.
l Do not store flammable materials
on or near the ran e. The fumes
can create an exp osion and/or
?
fire hazard.
When usina the cooktor,
@Make sure the reflector bowls
are in place during cooking.
Cookin % without reflector bowls
may su ject the wirin a 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 shy
result 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 heat in element
will be-exppsed an%may result
bnd:heOl!itZ.“8ZAtZ $Z?Se
also improves cooking
efficiency.
*Check to be sure lass cook-
ing utensils are sa
9e for use on
the ran e. Only certain types of
glass, g ass-ceramic,
9 ceramic,
earthenware or other glazed
utensils are suitable for
cooktops without breaking due
to the sudden change in
temperature.
eNever leave surface units
unattended at high heat set-
tings. A boilover could result
and cause smoking and greasy
spillovers that may ignite.
@Turnpan handles inward, but
not over other surface units.
This will help reduce the
chance of burns, i niting of
flammable materia s,
9 and spills
due to bumping of the pan.
When using the oven
@Always
desired ocation while oven ISP osition oven rack(s) in
cool. If a rack must be re-
moved while oven is hot, do
not let potholder contact hot
heating element in oven.
4Jse care when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.
4

Grease
@Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
@Donot use water on grease
fires. Never pick up a flaming
pan. Smother flamin
range by coverin 9 pan on
9,WI h a well-
fitted lid, cookie s eet or flat
tray. Flaming grease outside of
E
an can be extin uished with
aking soda or, i
9available, a
multipurpose dry chemical or
foam-type extinguisher.
Care and cleaning
.Do not soak removable heating
elements in water. The element
will be damaged and shock or
fire could result.
*Do not clean door heat seal. It
is essential for a ood seal.
Care should be taa en not to
rub, damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
*Do not repair or replace any
part of the range unless specifi-
cally recommended in this
manual. All other servicing
should be referred to a quali-
fied technician.
@Disconnect the electrical supply
before servicing the range.
- SAVE THESE INSTRUCTIONS -
5

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W ace unh
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us-c -

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

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.
RECOMMENDED USE
SElTlNG
HI
t
l To start foods cooking.
l To bring liquids to a boil.
MED-HI
l To hold a rapid boil.
l To fry chicken or pan-
cakes.
l For gravy, pudding and
icing.
l To cook large amounts of
vegetables.
l To keep food cooking
after starting it on a
higher setting.
l To keep food warm until
readv to serve.
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
utensils that make good contact with the
surface units. Utensils with rounded,
warped, ribbed (such as some porcelain
enamelware) or dented bottoms could
cause severe overheating, which damages
the utensil and/or surface unit.
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 attached
to the pan.
8
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 could 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
results.
l Use the largest surface unit for best
resub. 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 cooktop.
l Start with hot water. This reduces the
time the control is set on high. Reduce
heat setting to lowest position needed to
keep water boiling.
l Keep reflector bowls clean for best heat
reflection.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all
day.
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
1cakes, most quick
breads, yeast
I breads, casseroles,
meats
Cookies, biscuits,
muffins, cakes, non-
1frozen 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
l 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
co& 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
fcx3d.
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 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
position, 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
temperatures, it may cook faster or slower than
your old oven.
If, after using the oven for a period of time, you
are not satisfied with the temperature settings,
you can change them by following these steps:
1.
2.
3.
4.
Turn the Oven Temperature Control Knob to
the off position,
over. Pull’knob straight off and flip it
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%).
Tighten the locking screws and replace the
control knob.
Notches
\ /‘“”
To rais To lower
L&king
screws
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.
3.
4.
12
Put the broiler pan and food on the rack.
Close the door to the Broil Stop position (open
about 4 inches [10.2 cm]). The door will stay
open by itself.
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.

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°C 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 tempera-
tures.
Broiling rack position chart
3 Quickly searing food,
rare and medium
steaks, medium patties,
ham slices, fish steaks,
frankfurters
2 Well-done steaks and
patties, lamb chops,
split chicken, pork
steaks and chops,
whole fish
13
Broiling tips
.
I
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b.--r:,--
_^_
---I
--:_I
1--
L-.-.0.

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 Refer to a broiling chart in a reliable
cookbook for correct broiling times.
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
. 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
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:
l Use pans with flat bottoms, straight sides
and tight-fitting 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 is after a meal has been
cooked in it.
. Preheat the oven no longer than
necessary.
l Plan your meals for the most efficient 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.
l 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 (ii 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.

The anti-tip bracket
l 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.
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.
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
Rear
leveling
leg
under the anti-tip bracket.
l See Installation Instructions for further details.
To verify the anti-tip bracket is
engaged (if you have a wall
bracket):
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.
Cable
kzz
control
panel)
Wall bracket
16

Caring For Your Range
In This Section
r
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 ease of care. You
can do most cleaning with items found
around your home. cleaning your range
whenever spills or soiling occurs will help to
I
Burn and Electrical Shock Hazard
keep it looking and operating like new. Make sure all controls are OFF and the
range is cool before cleaning.
I
Failure to do so could resuft in burns or
electrical shock.
Surface units and reflector bowls
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 hold-down 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 holddown 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 cooktop at both front corners
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
cookto~ frame.
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 cook-top into
place.
Removing the oven door
Removing the oven door will help make it
easier to clean the oven.
Burn and Electrical Shock Hazard
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, fft 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