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

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,
see “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 baldng/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
Does your oven seem hotter or colder than your
old oven? The temperature of your old oven may
have shifted gradually without you noticing the
change. Your new oven is properly adjusted to
provide accurate temperatures. But, when
compared to your old oven, the new design may
give you different results.
If, after using the oven for a period of time, you
are not satisfied with the temperature settings,
they can be adjusted by following these steps:
1. Turn the Oven Temperature Control Knob to
the off position. Pull knob straight off and flip
it over.
2. Loosen the locking screws inside the control
knob. Note the position of the notches.
3. To lower the temperature, hold knob handle
firmly and move the tooth a notch counter-
clockwise. Each notch equals about 1O’F
(5%).
4. To ralae the temperature, hold knob handle
firmly and move the tooth a notch clockwise.
Each notch equals about 1O’F (5°C).
Tighten the locking screws and replace the
control knob.
Broiling
1. Position the rack properly before turning on
the oven. The oven rack should be positioned
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.
5. When broiling is done, turn both the Oven
Selector and Oven Temperature Control Knob
to OFF. The OVEN HEATING Indicator Light
will go off.
12

Custom broil
l lf food ls cooking too fast, turn the Oven
Temperature Control Knob counterclockwise
until the OVEN HEATING Indicator Light
goes off.
l lf you want the food to broil slower from the
start, set the Oven Temperature Control Knob
between 17O’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 teqrerature, the slower the
cookfng.
l Fiih and chicken are some foods that may cook
better if you use lower broiling temperatures.
The Oven Selector must be bn BROIL for all
broiling temperatures.
NOTE: The oven door must be partly open
whenever the oven is being used to broil. Leaving
the door open allows the oven to maintain proper
temperatures.
Broiling rack position chart
RACK POSmON TYPE OF FOOD/
FROM BOTTOM DONENESS
Quickly searing food, rare
steaks
Medium steaks and 0”
patties, ham slices, fish
steaks, frankfurters Q-
Welldone steaks and @”
patties, lamb chops, split
chicken, pork steaks and 0”
chops, whole fish
13

Broiling tips
l Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
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 it is left In the heated oven.
Fire Hazard
l Place meat the correct distance from the
element. Meat placed too close to the
element may spatter, smoke, bum or
catch fire during broiling.
l To ensure adequate grease drainage, do
not use cookie sheets or similar pans for
broiling. Also, covering the broiler grid
with foil is not recommended. Poor
drainage of grease may result in fire. ff foil
is used, cut slits in foil to correspond 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 conserve 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 she.
l Cook wfth a minimum of liquid or fat to help
shorten cookfng 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.
l Bake cakes, pies or cookies when oven is warm.
Best time is after a meal has been cooked in it.
l 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 resuft.
NOTE: Plastic utensils left over the vent can melt.
Burn and Fire Hazard
lf you leave a utensil on the right rear
surface unit, use potholders when moving
it. Pan handles can become hot enough to
burn.
Keep flammable materials away from oven
vent.
Failure to do so can result in bums or a fire.
The storage drawer
The storage drawer is for storing pots and pans.
The drawer can be removed to make it easier to
clean under the range. 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. Lii 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. Lii drawer front and push in until metal stops
on drawer slide rails clear vihite stops on
drawer guides. Lii drawer front again to clear
second stop and slide drawer closed.
Drawer!slide rail lv
15

The anti-tip bracket
The range will not tip during normal use. How-
ever, tipping can occur if excessive force or
weight is applied to the open door without the
anti-tip bracket properly secured.
To verify the antl-tlp bracket Is engaged:
l Look to see if the anti-t-p bracket is attached
with screws to the wall behind the control panel.
l Make sure the cable tether on the back of the
range is secured by the two hooks on the
bracket.
l See Installation Instructions for further details.
Optional door panel pat
lf you would like to change the color of your oven
door glass to white or almond, you can order one
of these kits:
l White (Kit No. 814071)
l Almond (Kit No. 814072)
from your Roper Dealer. The kiis include easy
installation instructions.
18

Caring For Your Range
In This Section Paga Paw
Surface unib and reflector bowl8 _......... -. .I7 Removing the oven door ....-............................ 20
uftup cooktop “....“.......““......M._.......B.””. 20 Cleaning chart . .........“.....s......................“S....... 21
Your range is designed for ease of care. Most
cleaning can be done with iterns 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 can result in burns or
electrical shock.
Surface units and reflector bowls
Removing
1. Make sure all surface units are off and cool
before removing sutface units and reflector
bowls.
2. Lll the edge of the unit, opposite the recep-
tacle, 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. Lii 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 receptacle
as far as it will go, push down the edge of the
surface unit opposite the receptacle. The
element holddown 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.
lf a reflector bowl gets discolored, some of the
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. Lii front of cooktop at both front corners until
the support rods lock into place.
Personal Injury and
Product Damage Hazard
l Be sure both support rods are fully ex-
tended and in the locked position. Failure
to do so could resuft in personal injury from
the cooktop accidentally falling.
l Do not drop the cooktop. Damage can
result to the porcelain and the cooktop
frame.
2. wipe with warm, soapy water. Use a soapy
steel-wool pad on heavily soiled areas.
3. To lower the cooktop. lift 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
Make sure all controls are OFF and the
oven is cool before removing oven door.
Failure to do so can resutt 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 comers 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