Whirlpool FEP310Y Instrucciones de instalación

UseAndCare

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

Important safety Instructions

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.

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

ping of the appliance, the

a proper1 installed anti-tip

bracket. o check if the bracket

is installed properly, see “The

anti-trp bracket on page 16.

CAUTION: Do not store things

children mi

range. Chil %

ht want above the

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 ant part of the range. They

could 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

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

.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.

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.

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

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 -

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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

To start foods cooking.

To bring liquids to a boil.

MED-HI

To hold a rapid boil.

To fry chicken or pan-

cakes.

For gravy, pudding and

icing.

To cook large amounts of

vegetables.

To keep food cooking

after starting it on a

higher setting.

To keep food warm until

readv to serve.

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

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.

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 attached

to the pan.

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 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.

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

results.

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.

Do not place canner

on two surface units

at the same time. Too much heat will build

up and will damage the cooktop.

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

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

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

co& 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

be a minimum space of 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

fcx3d.

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 shock or fire hazard and

damage to the elements.

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