Whirlpool FEP310B Istruzioni per l'installazione

UseAndCare

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

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.

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.

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

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

*Do not wear loose or hanging

arments when usin

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.

Keep range vents unobstructed.

@Donot heat unopened contain-

ers. They could explode. The hot

contents could cause burns and

container particles could cause

injury.

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

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

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-

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

h a well-

tray. Flaming rease outside of

an can be e

I8in uished with

aking soda or, i

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

Oven

tempera-

Oven

ture control selector

knob 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

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.

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.

For gravy, pudding and

Cookware tips

Select a pan

that is about the same size

as the surface unit.

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.

The pan

should have straight sides and a

tight-fitting lid.

Choose medium to heavy gauge

(thick-

ness) pans that are fairly lightweight.

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.

Handles

should be made of sturdy, heat-

resistant material and be securely at-

tached to the pan.

Product Damage Hazard

a surface

unit stays red for

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.

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:

Use flat-bottomed canners/pans

for best

resutts.

Use the largest surface unit

for best

resufts. Also, use

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.

Do not place canner

on two surface units

at the same time. Too much heat will build

up and will damage the cook-top.

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.

Keep reflector bowls clean

for best heat

reflection.

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.

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.

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.

Place

the pans so that one is not directly

over the other.

For best results, allow

1% to 2 inches

(4-5 cm) of space around each pan

and

between pans and oven walls. There must

minimum space

1 inch (2.5 cm).

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:

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.

Do not cover

the entire rack with alumi-

num foil. It will reduce air circulation and

cause poor cooking results.

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.

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