Whirlpool FEP330Y Installation instructions

Home Appliances
UseAndCare
A Note To You 2
Important Safety
Instructions , 3
Parts And Features 6
Using Your Range 7
Caring For
Your Range 18
tf You Need Assistance
Or Service 25
Warranty 28
1-800~44-ROPER
Call us with question5 or comments.
L
STANDARD-CLEANING ELECTRIC RANGE
MODEL FEP330Y

ANoteToYou
Thank you for buying a Roper appliance.
You have purchased a quality, won’dclass 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 property 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 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-800-44-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 25. 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 dealets 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 @Usethe range only for itsin- .
l Read all instructions before
using the range.
t;;;;zluse as described In this
.
@Install or locate the range only
in accordance with the pro-
vided Installation Instructions.
The range must be installed by
a qualified installer. The range
must must be properly con-
nected to electrical supply and
grounded. areas near units, heating ele-
ments or interior surfaces of
$Sl :!$I 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
*WARNING: To reduce the risk become hot enou h to cause
of tiP ping of the appliance, the burns. During anc?after use,
app iance must be secured by do not touch, or let clothing or
a proper1
bracket. 7 installed anti-tip other flammable materials o check if the bracket contact surface units, areas
is installed properly, see “The near units, heatin elements or
anti-tip bracket” on page 17. interior surfaces 0 oven until
9
*CAUTION: Do not store things they have had sufficient time
children mi
range. Chil El
ht want above the to cool. Other surfaces of the
ren could be range may become hot enough
burned or injured while climb- to cause burns; such as, the
ing on it. oven vent opening, the surface
l Do not leave children alone or near the vent opening, the
unattended in area where the cooktop and the oven door.
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.
*Do not use the range for
warming or heatin the room.
Persons could be urned or
%
injured, or a fire could start.
@Donot 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 3

*Use only dry otholders. Moist or
damp pothol cf 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.
*Keep range vents unobstructed.
l 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/orP
fire hazard.
When usinn the cookton
*Make sure the reflector bowls
are in place during cooking.
Cookin % without reflector bowls
may su ject the wirin and com-
ponents underneath t
%
em to
damage.
l Do not line reflector bowls with
aluminum foil or other liners.
Improper installation of these
liners ma
electric sITresult 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 heating element will be
exposed and may result in the
I
8 nrtlng of clothing or potholders.
orrect pan size also improves
cooking efficiency.
*Check to be sure lass cook-
ing utensils are sa
3e for use on
the ran e. Only certain types of
glass, g ass-ceramic, ceramic,
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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.
.Tum pan 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 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.
*Use care when opening oven
door. Let hot air or steam
escape before removing or
replacing food.
4

Grease Care and cleaning
l Grease is flammable. Do not
allow grease to collect around
cooktop or in vents. Wipe spill-
overs immediately.
.Do not use water on grease
fires. Never pick up a flaming
pan. Smother flamin
range by coverin Y pan on
7lWIh a well- fitted lid, cookie s eet or flat
tray. Flaming grease outside of
ii an can be extin uished with aking soda or, i
Bavailable, a
multipurpose dry chemical or
foam-type extinguisher.
@Donot 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 taR 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 -

PartsAnd 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 )
I
Control panel
Plug-in
*Mace unit
Removable
storage drawer \
Oven venl
Automatic oven
light switch
Broil element
Bake element
Control panel
control knob
6

UsingYour Range
In This Section Pa*
Using the ourface units ..................................... .7
Positioning mcks and pans ............ ..-.......-. 9
For bert air circulation ““....“....“...I.......“...- .. 10
Using aluminum foil for baking . ............ . ...... .10
Selling the electronic clock ............................. 11
Using the electronic limer .............................. 11
Baking/roasting ...“..............................._....” ... 12
Adjusting the oven temperature control ....... .13
Paw
Broiling ............ ..” .............................................. 13
Broiling tips ......_.......... -. .................................. 15
Energy saving tips ” .......................................... 15
The oven vent I................................................ .16
The rtorage drawer .......................................... 16
The anti-tip bracket ..-................................... ... 17
Optional door panel pat ..... ................ .“..rn ..... 17
To obtain the best cooking resutts 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
turning 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.
7

Until you get used to the settings, use the
following as a gulde. For best results, start
cooking at the high settings; then turn the control
knob down to continue cooking.
SEl-l-lNG RECOMMENDED USE I
HI
l To start foods cooking.
l To bring liquids to a boil.
MEPHI
l To hold a rapid boil.
l To fry chicken or pancakes.
MED
l For gravy, pudding and icing.
l To cook large amounts of
. vegetables.
MEPLO
l To keep food cooking after
starting it on a higher setting.
LO
l To keep food warm until ready
to serve.
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 resutts 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 depart-
ments.
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
resutts.
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 overheating which
damages the utensil andlor surface unit.
8
Product Damage Hazard
II 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 result 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 property
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.
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.
Hyou 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, the rack
should be placed so the top of the food will be
centered in the oven. Always leave at least 1 V2 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 14.
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
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 onfy 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.
NOTE: ‘Oven peeking” may cause heat loss,
longer cooking times and unsatisfactory baking or
roasting resutts. Use a reliable kitchen timer to
keep track of the cooking time.
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. 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.
lt will reduce air circulation and cause poor
cooking results.
l Do not line oven bottom 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.
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