Whirlpool FEP320Y Guide

ROPER’=
UseAndCam
A Note To You 2
pgzF”Ff- 3
Parts And Features 6
Using Your Range 7
Can’ng For
Your Range 17
tzf.d Assistance
23
Warranty 28
1-8~44+ROPER
Call us with questions or comments.
STANDARD-CLEANING ELECTRIC RANGE
MODEL FEP320Y

A No& ToYou
Thank you for buying a Roper appliance.
You have purchased a quality, wo&c/ass home appliance. Years of engineering experience have gone
into its manufacturing. To ensure that you will enjoy many years of trouble-free operation, we have
developed this Use and Care Guide. lt is full of valuable information on how to operate and maintain
your appliance properly and safely. Please read it carefully. Also, please complete and mail the Owner-
ship Registration Card provided with your appliance. This will help us notify you about any new informa-
tion on your appliance.
Your safety is important to us.
This guide contains safety symbols and statements. Please pay special attention to these symbols and
follow any instructions given. Here is a brief explanation of the use of each symbol.
This symbol till help alert you to such dangers as
personal injury, bums, fire and electrical shock This symbol will help you avoid actions which could cause product damage (scratches, dents,
etc.) and damage to your personal property.
Our toll-free number, l-800-44-ROPER (l-800447-6737), is
available 24 hours a day.
lf you ever have a question concerning your appliance’s operation, 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 nuder and serial number. You can find this
information on the model and serfal number plate (see diagram on page 6). For your convenience, we
have included a handy place below for you to record these numbers. the purchase date from the sales
slip and your dealer’s name and telephone number. Keep this book and the sales slip together in a safe
place for future reference.
Model Number
Serial Number
Purchase Date
Dealer Name
Dealer Phone

Important Safety Instructions
To reduce the risk of fire, electrical shock, injury to
persons, or damage when using the range, follow
basic precautions, including the following:
General
l Read all instructions before
using the range.
l Install or locate the range only
in accordance with the pro-
vided Installation Instructions.
.Do not touch surface units,
areas near units, heating
elements or interior surfaces of
oven. Surface units and heating
elements may be hot even
@WARNING:To reduce the risk
of ti ping of the appliance, the
app iance must be secured by
P
a proper1 installed anti-tip
bracket. f o check if the bracket
is installed properly, see The
anti-tip bracket” on page 16.
@CAUTION: Do not store things
children mi
%
ht want above the
range. Chil ren could be
burned or injured while climb-
ing on it.
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 an
could \ part of the range. They
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 oriii
injured, or a fire could start.
though they are dark in color.
Areas near surface units and
interior surfaces of an oven
become hot enou h to cause
bums. During an8 after use,
do not touch, or let clothing
or other flammable materials
contact surface units, areas
near units, heatin elements or
interior surfaces 0 oven until3
they have had sufficient time to
cool. Other surfaces of the
range may become hot enough
to cause bums; such as, the
oven vent opening, the surface
near the vent opening, the
cooktop and the oven door.
*Do not wear loose or hanging
garments when using the
range. They could ignite if they
touch a hot surface unit and
you could be burned.
continued on next page

Use only d
or damp po holders on hot
7 potholders. Moist
surfaces ma
from steam. b result in bums
o not let potholder
touch hot heating elements. Do
not use a towel or bulky cloth for
a potholder. It could ca ch on
fire.
Keep range vents unobstructed.
Do not heat unopened contain-
ers. They could explode. The hot
contents could cause burns and
container particles could cause
injury.
Do not store flammable materi-
als on or near the range. The
fumes can create an explosion
and/or fire hazard.
Nhen using the cooktop
@Checkto be sure lass cook-
ing utensils are sa e for use on
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.
eNever leave surface units
unattended at high heat set-
tings. A boilover could result
and cause smoking and greasy
spillovers that may ignite.
Make sure the reflector bowls
are in place during cooking.
Cookin ii without reflector bowls
may su ject the wiring and
components underneath them to
damage.
Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners may result in a risk of
electric shock or fire.
Select a pan with a flat bottom
that is about the same size as
the surface unit. If pan is smaller
than the surface unit, some of
the heating element will be
exposed and may result in the
i
8 niting of clothing or potholders.
orrect pan size also improves
cooking efficiency.
l Tum pan handles inward, but
not over other surface units.
This will help reduce the
chance of bums, i niting of
flammable materia s,
9 and spills
due to bumping of the pan.
When usincl the oven
l 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.
4Jse care when opening oven
door. Let hot air or steam es-
cape before removing or re-
placing food.
4

Grease Care and cleaning
l Grease is flammable. Do not .Do not soak removable heating
allow grease to collect around elements in water. The element
cooktop or in vents. Wipe spill- will be damaged and shock or
overs immediately. fire could result.
*
@Donot clean door heat seal. It
is essential for a ood seal.
Care should be ta en not to
a
rub, damage or move the seal.
Clean only parts recommended
in this Use and Care Guide.
.Do not use water on grease .Do not repair or replace any
fires. Never pick up a flaming part of the range unless specifi-
pan. Smother flamin pan on
9 tally recommended in this
range by coverin
WI h a well-
fitted lid, cookie s eet or flat7l manual. All other servicing should be referred to a quali-
tray. Flaming grease outside of fied technician.
Iian can be extin uished with P @Disconnectthe electrical supply
aking soda or, i available, a before servicing the range.
multipurpose dry chemical or
foam-type extinguisher.
-SAVE THESE INSTRUCTIONS -

Parts And Features
This section contains captioned illustrations of your range. Use them to become familiar with the
location and appearance of all parts and features.
Anti-tip bracket
(on wall behind control panel)
Plug-in 8urface
unit with
reflector bowl
Removable Bake element
Control panel
Ledt front
control Left rear
control Oven
temperature Oven
re4ector
Surfa& unit Surface h-eating
marker indicator light Oven h&ing Right re& Right front
indicator light control knob control knob

1
Using Your Range
In This Section Pago
U8ing the ourface units ...“..” .I.. ........I.. ...... .....7
Positioning racks and pans -.....-. - .-..-. . .....
.9
For hst air circulation ..-.....-. . . . ..-....
.. .......10
Mng aluminum foil for baking ..----.- 10
Baklng/roarting .-......-.~ ....
. -- . ..-..-. 11
Adju8ttng the oven bmpwature control .-... -12
Broiling “.“.........................“...........”.M.B........ .12
Paw
Broiling Bps ....................................................... 14
Energy saving tips .“.“.........” ........................... 14
The oven vent “..................I ............................. 15
The rtcraga drawer “....-..“..M.“.“...........“.” .. 15
The an&tip bracket “.” ..................................... 16
Optional door panel pat ... .... ....... ......._s.....16
To obtain the best cooking results possible, you must operate your range properly. This section gives
you important information for efficient and safe use of your range.
Using the surface units
Control knobs must be pushed In before
turnlng them to a setting. They can be set
anywhere between HI and OFF.
Surface unit markers
The solid dot in the surface unit marker shows
which surface unit is turned on by that knob.
Surface heating indicator light
The SURFACE HEATING Indicator Light on the
control panel will glow when a surface unit is
turned on.
Burn and Fire Hazard
Be sure all control knobs are turned to OFF
and all indicator lights are OFF when you
are not cooking.
Someone could be burned or a fire could
, start if a surface unit is accidentally left ON.

Until you get used to the settings, use the
following as e guide. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
( SETIlNG 1 RECOMMENDEDUSE I
MED l For gravy, pudding and icing.
l To cook large amounts of
Cookware tips
There is no one brand of cooking utensil that is
best for all people. Knowing something about pan
materials and construction will help you select the
right cooking utensils for your needs.
l For best resufts and greater energy efficiency,
use only flat-bottomed utensils that make good
contact with the surface units. To check the
flatness of a utensil:
- Turn it over and check the bottom of the pan
by placing a ruler across it.
- Rotate the ruler in all directions. There
should be no gaps between the pan and the
ruler.
NOTE: Woks, canners and teakettles with flat
bottoms suitable for use on your cooktop are
now available in most houseware stores or
departments.
l The pan should have straight sides and a tight-
fitting lid.
l Choose medium to heavy gauge (thickness)
pans that are fairly lightweight. Remember that
a very heavy pan will be even heavier when
filled with food.
l The pan material (metal or glass) affects how
fast heat transfers from the surface unit through
the pan material and how evenly heat spreads
over the pan bottom. Choose pans that provide
the best cooking resufts.
l Handles should be made of a sturdy, heat-
resistant material and be securely attached to
the pan.
l Do not leave an empty utensil, or one which
has boiled dry, on a hot surface unit. It can
overheat and may damage the utensil or
surface unit.
l Do not use canners, woks and specialty
utensils with rounded, warped, ridged or dented
bottoms. These could cause severe overheat-
ing which damages the utensil and/or surface
unit.
Product Damage Hazard
If a surface unit stays red for a long time, the
bottom of the pan is not flat enough or is too
small for the surface unit. Prolonged usage of
incorrect utensils for long periods of time can
resuft in damage to the surface unit, cooktop,
wiring and surrounding areas. To prevent
damage, use correct utensils, start cooking
on HI and turn control down to continue
cooking.

Home canning information
To protect your range:
l Use flat-bottomed canners/pans for best
results.
l For best results, use the largest surface unit.
Also, use a canner/pan which can be centered
over the surface unit and which does not
extend more than one inch outside surface unit
area. Large diameter canners/pans, if not
properly centered, trap heat and can cause
damage to the cooktop.
l Do not place canner on two surface units at the
same time. Excessive heat buildup will
damage the cooktop.
l Start with hot water. This reduces the time the
control is set on high. Reduce heat setting to
lowest position needed to keep water boiling.
l Keep reflector bowls clean for best heat
reflection.
l To prolong the life of the elements:
- Prepare small batches at a time.
- Do not use elements for canning all day.
Optlonal canning kit
The large diameter of most water-bath or
pressure canners combined with high heat
settings for long periods of time can shorten the
life of regular surface units and cause damage to
the cooktop.
lf you plan to use the cooktop for canning, we
recommend the installation of a Canning Kit.
Order the kf (Part No. 242905) from your Roper
dealer or authorized Roper service company.
Positioning tacks and pans
For baking/roasting with one rack, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1l/z to
2 inches (4-5 cm) between the sides of the pan
and the oven walls and other pans.
For proper cooking, follow these guidelines
for specific foods:
l Angel and bundt cakes, yeast breads, frozen
pies, large roasts and turkeys-place rack on
lowest level.
l Casseroles, muffins, most quick breads and
meats-place rack on second or third level from
bottom.
l Cookies, biscuits, cakes and non-frozen pies-
place rack on second or third level from bottom.
When baking on two racks, arrange racks on
bottom and third level from bottom.
NOTE: For recommended rack placement when
broiling, see “Broiling rack position chart” on
page 13.
Personal Injury Hazard
l Always position oven rack(s) in desired
location before turning oven on. Be sure
the rack(s) is level.
l lf rack(s) must be moved while oven is
hot, use potholders or oven mitts to
protect hands.
I Failure to follow the above precautions may
result in personal injury.
9

For best air circulation
The hot air must circulate around the pans in the
oven for even heat to reach all parts of the oven.
This results in better baking.
l Place the pans so that one is not directly over
the other.
l Allow 1X-2 inches (4-5 cm) of space around
each pan and between pans and oven walls.
l Use only one cookfe sheet in the oven at one
time.
Use the following as a guide to determine where
to place the pans.
One pan
Place in the center of the oven rack.
Two pans
Place in opposite corners of the oven rack
Three or four pans
Place in opposite corners on each oven rack
Stagger pans so no pan is directly over another.
NOTE: “Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting resufts. Use a reliable kitchen timer to
keep track of the cooking time.
Using aluminum foil for
Use aluminum foil to catch spillovers from pies or
casseroles.
l Place the foil on the oven rack below the rack
with the food. The foil should have the edges
turned up and be about 1 inch (3 cm) larger all
around than the dish holding the food.
l Do not cover the entire rack with aluminum foil.
It will reduce air circulation and cause poor
cooking results.
l Do not line oven bottom or entire oven rack with
foil or other liners. Poor baking will result.
Electrical Shock and Fire Hazard
Do not allow foil to touch the heating
elements because it will damage them and
could result in shock or fire hazard.
baking
10