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Roper Downdraft Slide-In 4347928 (333240-1) User's Manual

1. 26 27 Removable OvenDoor 28 Removable Oven Racks 28 Replacing the Oven Light 29 PREVENTING SERVICECALLS 30 31 OPTIONAL MODULES AND ACCESSORIES 32 WARRANTY AND MAINTENANCE AGREEMENT Back Cover U9 U04 S9DH0KN A Safety Rules IMPORTANT INSTRUCTIONS Read the Safety Rules below and all operating instructions before using this appliance GENERAL Keep this manual for further use Be sure your range is properly installed and grounded Never try to repair or replace any part of the range unless specifically recom mended in this manual All other servic ing should be done by a qualified technician l Only certain types of glass glass ceramic ceramic earthenware or other glazed utensils are suitable for cooktop cooking without breaking due to sudden temperature changes See page 11 and 12 for proper choice of utensils PROTECT YOUR CHILDREN Teach your children not to play with range controls or climb onto the range As they become old enough teach them to use the range safely and cor rectly Never leave children alone or unwatch ed in an area where a range is in use Children should never be allowed to sit or stand on the cooktop or open oven door The child s weight on the open door may make the range tip over caus ing burns or other injury Never leave the oven door open when the range is unattended Caution Do not store
2. Blower not on LO setting when using the oven May need wall cap restriction See Special In stallation Instructions sheet SOLID CAST IRON ELEMENTS ARE RUSTING Are you using wet pans on the elements Always be sure pan bottoms are dry before placing them on Solid elements When you clean the elements or have a water spill do you remember to turn the elements on a few minutes to dry them completely Did you leave a salt spill on the element Salt cor rodes cast iron Are you using the aluminum element covers that can be bought in many stores to hide electric cooktop elements These covers hold moisture and condensation and promote rusting FOOD COOKS SLOWLY ON THE SOLID ELEMENTS The pan bottom is not flat and does not touch the element completely The pan is smaller than the element This causes the element to start overheating and then automatically reduce the heat OVEN LIGHT WILL NOT WORK Check to be sure range cord is plugged into outlet completely Check for a blown fuse or tripped cir cuit breaker Check for power outage Check for loose or burned out bulb See page 29 for replacement instructions CLOCK TIMER DOES NOT WORK Check to be sure range cord is plugged into outlet completely Check for a blown fuse or tripped cir cuit breaker Check for power outage Check step by step operating instructions on page 22 OVEN BROILER ELEMENT DOE
3. Makes about 35 meatballs 1 4 3 4 1 4 1 3 1 1 1 2 1 4 1 2 T sn duo 19 Hash Browns medium potatoes cooked and shredded cup finely chopped onion tablespoon dried parsley Optional teaspoon salt teaspoon pepper tablespoons bacon drippings or other fat Mix together potatoes onion parsley salt and pep per Preheat griddle at 5 for 5 minutes Melt bacon drippings on griddle Place potato mixture on griddle and pack together Spread potatoes so they are 1 4 1 2 thick Cook potatoes 8 to 10 minutes or until browned Divide into 4 pieces and turn over Continue cook ing another 2 to 4 minutes or until brown and crus ty Breaded Vegetables Zucchini and other summer squash Large mushrooms Green tomatoes eggs cup melted butter or margarine tablespoon milk cups cracker crumbs or dry bread crumbs teaspoon salt teaspoon pepper Butter or margarine Cut 1 to 1 1 2 Ibs vegetables into 1 4 inch thick pieces Mix together eggs 1 3 cup margarine and milk Combine cracker crumbs salt and pepper Dip vegetables into egg mixture then cracker crumbs Repeat for a double coating Let stand 20 minutes Preheat griddle at Hi for 5 minutes Turn down to 5 Spread griddle with butter then add coated vegetables Cook 5 to 6 minutes on each side or until brown ed Toasted Croutons quart of 1 2 inch bread cubes tablespoons butter or margarine teaspoon of one of the fo
4. If you feel you must use foil cut slots in the foil to match all openings in the broiler grid Fat can then drip away from the meat and be cooled in the pan BROILING TIPS Your oven door should be open to the broil stop position while broiling see page 28 If the door is closed the food will roast and not broil e Use only the broiler pan and grid furnished with your range for broiling They are designed for pro per drainage of fat and liquids and help prevent spatter smoke or fire e Do not preheat when broiling For even broiling on both sides start the food on a cold pan Allow slightly more than half the cooking time for the first side then turn the food using tongs If you pierce the meat with a fork the juices will escape When broiling frozen meat use one rack position lower than recommended and up to 1 times the suggested broiling time e Trim the outer layer of fat from steaks and chops Slit the fatty edges to keep the meat from curling Always put the food being broiled the proper distance from the broiler see chart below Food placed too close to the broiler may spatter smoke or catch fire e For maximum juiciness salt the first side just before turning the meat Salt the second side just before serving Brush chicken and fish with butter several times as they broil When broiling fish grease the grid to prevent sticking Never leave a soiled broiler pan in the range Grease in
5. See pages for clean cycle information Use Soap water and a scouring pad for touch up cleaning between self cleaning cycles Avoid any contact with the oven door Soak soiled area with hydrogen peroxide see page 26 Remove from oven see instructions on page 18 and wash at sink with soap water anda scouring pad COMMON BAKING PROBLEMS AND CAUSES Do not leave in range to cool If you clean im mediately the soil will steam loose while you are eating Remove pan from oven and remove fat and drippings Sprinkle pan with detergent then cover with a wet cloth or 25 Oven too crowded Oven door opened too often Aluminum foil blocking air movement apply a small amount of baby oil or cooking oil with a cloth or paper towel Rub in the same direction as the brush marks on the chrome a brown residue from forming on the oven window the next time the oven is heated rinse the inside of the window with vinegar permanently damage glass To help prevent i and water then dry EI which may scratch the surface j j seal see below Never use any aven cleaners To be sure that all cleaner residue has been removed give a final rinse of vinegar and wash paper towel and let soak Later wash in soap and water using a scouring pad as necessary Both the pan and grid are dishwasher safe 91e2 pue Buluesjy ua Q SyurpH 6ur005 Oven Cleaning and Care BEFORE A CLEAN CYCL
6. decrease cooking time 2 or 3 minutes Season griddle Preheat for meats at Hi and other foods at cook setting gu mem re De oem poe omm LL Eggs Fried 3 Eggs Scrambled Fish Sticks French Toast Ham Slice Hamburgers Hot Dogs Pancakes Sandwiches Reuben Sandwiches 8 slices rye bread Butter or margarine 1 3 cup Thousand Island Dressing 4 slices of Swiss cheese 8 thin slices cooked corned beef 1 can 14 oz sauerkraut rinsed and drained 1 Preheat griddle at 5 for 5 minutes 2 Butter both sides of bread 3 Cook bread at 5 for about 3 minutes or until brown ed 4 Turn over 4 slices of bread Spread with 1 table spoon of dressing Top with cheese 2 slices corn ed beef and sauerkraut 5 Spread toasted side of the remaining slices of bread with dressing Place dressing side down on sauerkraut 6 Cook each side of sandwich at 7 for 1 to 2 minutes or until golden brown and cheese is melted Makes 4 sandwiches 18 Cooking Time 2 to 3 min 3 to 4 min Zucchini Rounds 2 cups grated zucchini Salt 1 3 cup biscuit mix 1 4 cup grated Parmesan cheese 1 2 small onion grated 1 egg Pepper 1 Sprinkle salt over zucchini Set aside a few minutes then squeeze out excess moisture 2 Add remaining ingredients and mix 3 Preheat griddle at 4 1 2 for 10 minutes 4 Brush griddle lightly with oil 5 Spread about 2 tablespoons of baiter to about a 3 diameter round 6 Cookat 4 1 2 abo
7. Cooktop Controls 6 Downdraft Vent Switches 2 3 ll Using Your Modular Cooktop 6 INSERTING AND REMOVING MODULES Modules can be interchanged quickly and easily Each module has a plug which fits into a receptacle in the side of the well nearest the center of the cooktop Some modules are inserted and removed differently than others See each module section for specific in structions for installing and removing that module USING COOKTOP CONTROLS A locator symbol below each cooktop control knob shows which unit is turned on by that knob The knob shown at the left controls the right front unit LOCATOR SYMBOL The cooktop controls can be set anywhere between LO and HI for an unlimited number of heat settings To turn the control knobs from the OFF position push the knobs in then turn in either direction COOKTOP SIGNAL LIGHT The cooktop signal light on the control panel will glow when any cooktop element is on It will remind you to turn all the cooktop elements off when you are finished cooking USING OPEN COIL ELEMENTS See the information on using open coil elements on pages 9 11 USING DOWNDRAFT VENTING Downdraft ranges have their own venting system within the unit Cooking vapors and smoke are routed through the vents to the outside Whenever you turn any rear cooktop control knob or the oven on the blower will come on also Use the HI LO switch on the front panel to adjust blower speed W
8. OVEN OFF button When a timed function has been programmed you can recall what has been entered by pushing the correspon ding function button If for example you have pro grammed in a delayed timed bake operation and cur rently the time of day is displayed simply push STOP TIME to find out when the cycle will stop or BAKE TIME for length of baking time entered The messages at the left hand side of the display show you which operation is currently being displayed The other tones besides the three beep end of cycle tone programmed into the Electronic Range Control are 1 Attention tone quarter second on one second off will sound if oven has only been partially program med until proper response is given For example i you have programmed in a bake time but no temperature you will hear the attention tone until the temperature is entered 2 Failure tone rapid beep display wil show FO F5 Cancel tone by pushing OVEN OFF button Try pro gramming the operation again If you stil get a failure message call for service If you are unable to cancel tone with the OVEN OFF button unplug the range or disconnect circuit breaker OVEN LIGHT There are two rocker switches on the front of the range The one on the left is a three position switch Push the top portion of the switch to turn the oven light on Pushing the bottom portion of this switch turns on the blower The middle setting of the switch is the OFF position for
9. a standard household outlet Use your venting system to minimize smoke and odors Make sure that as the food turns on the rotisserie it will clear the grill element by at least 1 inch ROTISSING TIPS It is not necessary to preheat the grill element All foods may be rotissed on high Use a LO blower setting unless excessive smoking oc curs Use a marinade before cooking or a sauce during or after cooking to give added flavor to your meats Tomato based sauces or sugary sauces will burn after 15 20 minutes of rotissing so use them at the end of the cooking time A butter sauce can be used from the start Use a meat thermometer near the end of rotissing time to determine the doneness of your meat Turn off the grill element and unplug the rotisserie motor To deter mine the temperature of the meat roasts insert the thermometer so that tips is as close to center of roast as possible without touching the spit or any meat fat To determine the temperature of poultry insert the thermometer into the center of the inner thigh muscle making sure that the tip is not in contact with the bone After removing meat from the rotisserie allow it to stand and cool 10 15 minutes This will make it easier to carve Refer to the rotissing chart on page 21 for approximate cooking times SHISH KEBABING TIPS Enjoy cooking and entertaining with your shish kebab at tachment by combining your favorite foods to create easy delicious and colorf
10. and nearby areas may be hot enough to burn you even though they are dark in color During and after use do not let clothing or flammable materials touch heating elements or oven surfaces until they have had time to coo Other surfaces that may become hot during use are the oven vent duct and the oven door Select utensils with flat bottoms large enough to cover the entire cooktop ele ment This will reduce risk of ignition of clothing from a partially exposed heat ing element and improve efficiency removable immerse heating elements in water Never soak or GREASE FIRES Never leave containers of fat or drip pings on or near the range Never let grease collect on your range You can help prevent grease fires if you clean up grease and spillovers after each range use Never try to move a pan of hot fat especially a deep fat fryer Wait until the fat has cooled Always keep the appliance area clear and free from combustible materials gasoline and other flammable vapors and liquids Never store flammable materials in an oven or near cooktop elements Flammable items may catch fire and plastic items may melt and ig nite Never leave cooktop elements un watched at high heat settings Boilovers cause smoking and greasy spillovers may catch fire When broiling always remember to remove the broiler pan from the range and clean it when you are done cook ing If you leave a broiler pan full o
11. and orange juice Heat un til jelly melts 3 Alternately place ham cubes pineapple chunks ap ples and banana slices on skewers Brush with cooled sauce 4 Preheat grill at Hi Cook kebobs at Hi for 6 to 8 minutes or until heated through Turn and brush kebobs with sauce occa sionally Makes 6 to 8 servings Herb Rye Loaf 1 2 cup butter or margarine 3 tablespoons minced parsley 1 clove garlic minced 1 2 teaspoon salt 1 4 teaspoon dry mustard 1 4 teaspoon pepper 1 4 teaspoon rosemary 1 4 teaspoon sage 1 4 teaspoon tarragon 1 4 teaspoon thyme 1 4 loaf dark rye bread 1 Cream butter add remaining ingredients except bread and mix well 2 Spread mixture generously on every other slice of bread This lets you choose bread slices in pairs for sandwiches Reassemble loaf and wrap in heavy duty foil Cook at 6 for 20 minutes turning occasionally Apricot Pork Chops with Apple Rings 4 pork chops cut 1 thick 2 large apples unpeeled and cut horizontally into 1 thick slices Apricot Baste see page 11 1 Trim fat from pork chops and slash remaining fat to prevent curling Preheat grill at Hi Lightly grease grill grids 4 Cook chops and apple rings at 6 7 for 35 to 40 minutes turning frequently and basting with Apricot Baste 5 Serve with heated Apricot Baste INSERTING THE GRIDDLE MODULE To insert the griddle 1 Be sure the controls are OFF 2 Insert the reflector plates and the
12. appetizers Mushroom Burgers Ib ground beef teaspoon pepper large fresh mushrooms coarsely chopped tablespoon finely chopped onion Lightly mix all ingredients and shape into 4 patties 1 2 to 5 8 thick Preheat grill at Hi Cook at 6 7 for 4 to 6 minutes per side for medium rare Makes 4 burgers 200 2N N gt Crabmeat Stuffed Chicken can 7 oz crabmeat drained and flaked egg slightly beaten teaspoons lemon juice Salt whole chicken breasts boned and split cup butter or margarine melted tablespoons soy sauce tablespoons Parmesan cheese teaspoon Worcestershire sauce Combine crabmeat egg and lemon juice Lift chicken skin from flesh being careful to leave it attached to the longest edge Salt lightly Place one fourth of the crabmeat mixture under the skin of each chicken piece Secure with toothpicks which have been soaked in water Preheat grill at Hi Lightly grease grill grids Combine butter soy sauce cheese and Worcestershire sauce Baste both sides of chicken with soy mixture Place chicken on grill skin side up Cook at 6 7 about 40 minutes turning and basting occasionally Makes 4 servings 16 Hawaiian Kebobs 2 lbs ready to eat boneless ham 1 cup currant jelly 1 2 cup honey 2 tablespoons orange juice 1 teaspoon cinnamon Pineapple chunks Spiced apples Bananas sliced 1 inch thick 1 Cut ham into 1 inch cubes 2 Mix together jelly honey
13. cleaning solid elements use the mildest cleaning procedure that will do the job rub in the direction of the circular ridges rinse completely and wipe dry turn elements on to dry completely and prevent rust The solid elements can be cleaned with scouring powder or a scouring pad the same as your cast iron skillet The red dot in the center of each element can be removed by scouring The dot is for factory identifica tion only and removing this dot will not affect use or durability of the element Because the elements are cast iron they should be kept dry to prevent rust Be sure the bottom of your pan is dry before you put it on the element After cleaning the elements turn them on a few minutes to completely dry them After the element has been cleaned heated to dry it and cooled you may wish to use a paper towel to apply a small amount of salt free cooking oil Use a clean paper towel to remove any excess oll It is normal for cast iron to lose its luster as it ages and this will not affect performance or durability of the ele ment Oiling the elements from time to time will keep them looking nicer and help protect them from rust Ex pect a little smoking the next time the elements are turned on You can also buy products such as EGO Electrol or Rutland Paste to restore appearance of the solid ele ment Follow manufacturers instructions ENERGY SAVING TIPS Check the Cookware Chart on page 12
14. cover with a damp cloth and let soak 30 minutes or use a scouring pad Rinse with vinegar and water and dry with a paper towel When cleaning porcelain wells be careful not to get the receptacles wet Do not try to fill the wells with water Brushed Chrome Cooktop Wash with soap and water For heavy soil cover with a damp cloth and let soak 30 minutes A chrome cleaner may be used To remove fingerprints apply a little baby oil or cooking oil with a cloth or paper towel Rub in the same direc tion as the brush marks on the chrome Painted Control Panel Wash with soap and water Rinse with vinegar and water and dry with a paper towel Do not use scouring pads or abrasive cleaners because they may damage the finish do34002 1eqnpojA Aino Busy Using Your Modular Cooktop CLEANING DOWNDRAFT VENTS Downdraft vents and filters should be cleaned fre quently after every use is best If they are not clean ed frequently a build up of grease will reduce efficien cy and make cleaning much harder Also a really greasy filter may let some grease pass through into the blower system To clean 1 Remove vent grills and lift out aluminum grease filters see illustration 2 Wash grills and filters at the sink in soap and water or in your dishwasher You can use a small vegetable brush for difficult soil 3 Be sure the blower switch is off Wash out the vent chambers at each side of the cooktop with a damp soapy clo
15. dry mustard 1 8 teaspoon grated lemon peel 1 Heat all ingredients to boiling over medium heat 1 Puree apricots and liquid stirring constantly 2 Combine all ingredients in saucepan 2 Reduce heat and simmer 30 minutes stirring occasionally 3 Simmer for 10 to 15 minutes 3 Use sauce on beef pork or chicken 4 Use sauce on pork and poultry Makes 1 1 4 cups Makes 1 1 2 cups 12 INSERTING THE GRILL MODULE To insert the grill 1 Be sure the controls are OFF 2 Place the two reflector plates in the well as shown in the illustration below 3 Grasp the grill element with both hands near the plug Keeping the element as nearly horizontal as possible push the plug firmly into the receptacle to ensure complete contact see illustration below The element should lie flat and rest on the ridges of the reflector plates 4 Place the two grill grids into the opening in the cooktop over the grill element REFLECTOR PLATES y Mi 4 ere P x 77 Ms y hi t UTR a Qo 7 1 4 USING THE GRILL The non stick grill grids must be preconditioned before using them for the first time To precondition wash them in soap and water and dry Then use a paper towel to apply a small amount of cooking oil to the grids Remove excess oil with a clean paper towel Use the grill for preparing meals with the appearance and flavor of commercially char broiled meats The grill must be very hot for t
16. element from the grill module in the manner described in steps 2 and 3 on page 13 3 Place the griddle into the opening in the cooktop with the two drain holes toward the front of the cooktop nearest the controls See illustration Note When properly placed the griddle sits slight ly above the cooktop This and the open spaces on the sides and rear of the griddle prevent excessive temperatures EUR B md DRAIN HOLES AT FRONT USING THE GRIDDLE The non stick griddle must be preconditioned before using it for the first time To precondition first wash the griddle in soap and water and dry Then use a paper towel to apply a small amount of cooking oil to the grid die Remove excess oil with a clean paper towel To preserve the finish use only Teflon coated nylon or wooden spatulas and spoons Never use the griddle surface as a cutting board NOTE Over a period of time minor scratches and some discoloration may appear in the non stick coating This will not affect the cooking performance or the non stick finish Preheat the griddle as recommended in the griddle chart on page 18 After preheating for the recommended time apply a small amount of oil or butter Do not overheat the griddle Leaving the griddle at HI for more than 10 minutes without food can damage the non stick coating When griddling a LO blower setting is recommended Remember because the heating element under the griddle is divided you ca
17. or pad Do not use a metal scouring pad or other abrasives Do not put the cover in your dishwasher the wooden handles may be damaged GRILLING CHART Grill times are for food at refrigerator temperature If the grill has just been used and is still warm decrease cooking time 2 or 3 minutes Season grill grates Preheat grill on Hi 5 to 10 minutes Cooking Time Comments Hamburgers 1 2 5 8 Rare 8 to 10 min Turn after half the time Med 10 to 14 min Well 14 to 20 min Steak 1 2 3 4 i Rare 7 to 9 min Turn after half the time Med 9 to 13 min Well 13 to 19 min Steak 1 1 1 2 i Rare 16 to 20 min Turn after half the time Med 20 to 24 min Well 24 to 30 min x Chicken Pieces Bone In 65 to 75 min Turn occasionally Boneless Breasts 35 to 45 min Turn occasionally Brush with glaze last 15 minutes Hot Dogs small i Turn frequently Lamb Chops 25 to 35 min Turn occasionally Ham Slice 1 precooked f 15 to 20 min Salmon Steak 1 20 to 25 min Brush with butter Turn after half the time Pork Chops 1 2 18 to 22 min Turn occasionally 17 35 to 45 min Turn occasionally Loaf Garlic Bread 5 6 15 to 20 min Wrap in heavy duty aluminum foil Turn once Foil Wrapped Vegetables 7 15 to 30 min Wash vegetables well but do not dry Wrap tightly in heavy duty foil Turn occasionally Corn on the Cob Zucchini Tomato Casserole 6 unhusked ears of c
18. parts to corrode and could be flammable The door gasket is essential for a good seal so care should be taken not to rub damage or move the gasket Clean only with hydrogen peroxide See page 26 Clean only range parts listed in this manual See each module section and pages 25 28 for special cleaning in structions Never try to clean other objects in the oven during a self cleaning cycle unless recommended in the instructions VENTILATING FANS Never let grease accumulate on ven tilating hoods or filters be sure to clean them frequently Always turn the ventilating fan off when intentionally flaming foods such as Cherries Jubilee on the open coil or solid element modules If the fan is operating it may spread the flame seing Ajayes W IMPORTANT INFORMATION This manual covers all the features on your downdraft illustrated below and must be vented to the outside range and all optional modules and accessories Your Never try to move the range without first unplugging unit will not have all the features covered in this manual the blower electrical connector in the lower compart Your range has a downdraft venting system built in as ment See your Installation Guide for more information lt n m FEATURES 1 Downdraft Vent 7 Downdraft Vent Blower 2 Grill Module in Place 8 Grease Jars 3 Electronic Range Control 9 Door Lock Unlock Handle 4 Receptacle 10 Cooktop Signal Light 5 Open Well 11
19. sirloin roast boneless Leg rump roast boneless LAMB 3 5 Ibs Recommended cuts Shoulder roast boneless Leg roast boneless TURKEY BREAST 3 5 Ibs Boneless CORNISH HENS 1 to 1 Ibs each Single hen Up to three Cornish hens may be rotissed at one time They may be skewered end to end or side to side Add thirty minutes cooking time for each additional hen 19 23 min Ib rare 24 28 min Ib medium 29 33 min Ib well 27 37 min Ib 35 45 min Ib 15 20 min Ib rare 21 27 min Ib medium 28 37 min Ib well Cook meat kebabs to the well done stage by leaving a 1 inch space between the meat cube and the next ingre dient Meat cubes placed closer together will cook to the rare to medium stages Baste kebabs with marinade or sauce while cooking to keep them flavorful and moist When ready to shish kebab attach the two round shish kebab supports to the spit Use the thumb screws from the meat holders to fasten the support rings 2 inches from each end of the spit Insert the pronged end of the food loaded skewer into the outside ring of one shish kebab support Snap the widened end of top of the cor responding outside ring of the other shish kebab support Then place the spit and start the motor as explained on page 20 CLEANING THE ROTISS KEBAB MODULE Never put the rotisserie motor into water To remove any grease that may have spattered on it just wip
20. the oven light and the blower Remember that the blower will come on automatically when the oven or rear cooktop controls are being used even if the switch is in the OFF position PREHEATING Preheating lets the oven heat evenly throughout before the food is put in the oven Allow 10 minutes at temperatures less than 350 F and 15 minutes at 350 F or more USING FOIL For Baking To catch spillovers cut a piece of foil slightly larger than the pan and turn up the edges Use two oven racks and put the foil on the lower oven rack below the pan Do not use aluminum foil directly under a pan on the same oven rack The foil will reflect heat away from the pan Do not cover the oven bottom or an entire oven rack with foil The foil can block nor mal heat flow cause cooking failures and damage the oven interior For Roasting For slow browning place a foil tent loosely over the meat This is especially good on a large turkey The tent lets oven heat circulate under the foil Sealing the foil will tend to steam the meat To reduce spattering lightly crush foil and put it in the bottom of the pan under the food For Broiling Do not cover the entire broiler grid with foil Poor drainage of hot fat may cause a broiler fire If a fire starts close the oven door and push the OVEN OFF button If fire continues throw baking soda on the fire Do not put water or flour on the fire Flour may be ex plosive
21. the pan may smoke or ignite the next time the oven is used See page 25 for tips on cleaning the broiler pan and grid e Be sure you know the correct procedure for putting out a grease fire See page 5 POSITIONING BROILER PAN After placing food on the broiler pan put the pan on an oven rack in the proper rack position The recommend ed rack position and cooking time can be found in the chart below Your new range has two Broil temperatures Use LO Broil for delicate foods such as fish and chicken melting cheese on openface sand wiches meringues etc Use HI Broil for broiling other meats The closer the food is to the broil element the faster the meat browns on the outside yet stays red to pink in the center Moving the meat farther away from the ele ment lets the meat cook to the center while browning outside Rack Position Total Time Minutes Steak 1 Thick Rare Medium Well Done Ground Beef Patties Medium Well Done Lamb Chops 1 Thick Pork Chops 1 Thick Pork Shoulder Steaks Ham Slice 1 Thick Fish Fillets Chicken Halves Frankfurters Bacon Open face Sandwiches 23 suig Bur4oo5 Cooking Hints USING A MEAT THERMOMETER Insert the thermometer into the center of the largest muscle of meat or in the inner thigh or breast of poultry For an accurate reading the tip of the ther mometer should not touch bone or gristle or rest in a pocket of fat As the meat coo
22. the spit Grasping the housing on the sides position it over the cooktop well so that the corners of the housing rest on the rim of the well The motor end should point toward the back The motor has two small round studs on one side Insert these studs into the round openings in the end of the housing and rotate them into the not ches Make sure that the motor cord stays clear of hot elements 6 Tightly screw the black handle to the threaded end of the spit 20 USING THE ROTISSERIE Cuts of meat to be rotissed should be symmetrical and evenly shaped They can weigh up to 5 pounds and can have a diameter of up to 7 inches Large cuts of boneless meat will need to be tightly tied at 2 inch in tervals with strong cord Whole poultry will need to be trussed First tie legs to each other at the tips and using same string secure legs to body Tightly tie wings to body Then firmly tie entire bird at intervals making sure that no parts are loose Delicate poultry parts such as wing tips may be shielded with a small piece of aluminum foil Insert the spit into the meat so that the meat will be centered and well balanced Fasten securely to spit with the meat holders Leave a few inches empty at each end of the spit Insert the tip of the spit into the opening in the motor Rest the other end of the spit on the opposite side of the housing so that the groove before the handle lays in the V shaped notch Plug the motor into
23. warranted only for the unex pired portion of the original warranty period and transportation charges relative to obtaining parts involved is the responsibility of the original consumer Purchaser 5 This warranty applies only to products properly installed adjusted and operated in accordance with instructions found in the product literature This warranty does not apply to any product which has been subjected to alteration misuse abuse improper installation or delivery damage Nor does it apply to costs for any service requested for demonstration or to confirm proper operation of the appliance 6 Purchaser must make any claim under this warranty thro gh the dealer builder or utility from whom this product was purchased and any warranty work must be performed by an authorized Roper Dealer or Service Agency If you have any questions concerning this warranty contact National Service Manager Roper Sales Corp P O Drawer R LaFayette Georgia 30728 USA giving the model number serial number and date of purchase of your product and the name and ad dress of the authorized Roper Dealer from whom it was purchased Under no circumstances shall we be liable under this warranty for any loss or for any incidental or consequential damages and all IMPLIED WARRANTIES ARE LIMITED TO THE SAME TIME PERIODS STATED HEREIN FOR EXPRESS WARRANTIES Some Provinces do not allow the exclusion or limita tion of consequential damages or lim
24. E 1 Remove the broil pan and grid oven racks all uten sils and any foil that may be in the oven If oven racks are left in the range during a clean cycle they will darken lose their luster and become hard to slide Soil on the oven front frame under the front edge of the cooktop the door liner outside the door seal and the front edge of the oven cavity about 1 into the oven will not be cleaned during a clean cycle see illustration below Clean these areas by hand before starting a clean cycle Use detergent and hot water with a soap filled steel wool pad then rinse well with a vinegar and water mixture This will help prevent a brown residue from forming when the oven is heated Wipe up excessive spillovers on the oven bottom Too much heavy soil may cause smoking during the clean cycle Clean the door seal by using a clean sponge to soak the soiled area with hydrogen peroxide Repeated soaking may be needed depending on the amount of soil Frequent cleaning will help prevent ex cessive soil build up Do not rub the door seal ex cessively The fiberglass material of the seal has an extremely low resistance to abrasion Any cotton material especially including cottonballs can easi ly rub a hole into the seal Do not use any cotton materials to clean the seal An intact and well fit ting oven door seal is essential for energy efficient oven operation and good baking results If you notice the seal becoming wor
25. GREASE BELOW THE RANGE The grease jar is full and has overflowed You should check the jar each time you use the grill or griddle and empty or replace it often See page 8 FOOD GETS BURNED OR TOO WELL DONE ON THE GRILL OR ROTISSERIE Excessive fat should be trimmed from the edges of meat As the food cooks fat melts and drips on the element causing little bursts of flame Ex cessive flame up causes food to burn or get too well done Salting food while it is cooking draws natural juices out of the food and tends to dry the food Always use tongs to handle or turn food on the grill Piercing food with a fork causes juices to be lost and dries the food COOKING RESULTS ARE NOT WHAT YOU EXPECTED See the cooking charts in each section of this manual for general guidelines Remember you may need to make cooking time and or heat set ting adjustments for the food you are cooking Food temperature thickness and moisture con tent all affect cooking time and heat settings Are you using a tested recipe from a reliable source Are you following all the instructions in the recipe such as pan size preheating using all ingredients called for Checkto be sure the range and oven rack are level See your Installation Guide for leveling instruc tions Oven too crowded or using wrong rack position See pages 23 24 and 25 for tips Using improper cookware See tips on pages 9 11 and 12
26. S NOT WORK Checkto be sure the range cord is plugged into the household outlet completely Check for blown fuse or tripped circuit breaker Check for power outage Are Timed Oven controls set properly See pages 22 and 27 for step by step instructions BROILING PROBLEMS Broil cycle not set correctly See page 22 Using wrong rack position See chart on page 23 Aluminum foil not used properly and grease can not drain correctly See page 23 OVEN BROILER SMOKING Broiler pan full of grease left in range from the last time you broiled food Dirty broiler pan must not be left in the range or smoking and a broiler fire can result the next time the oven is used Aluminum foil not used properly and grease can not drain correctly See page 23 OVEN WILL NOT SELF CLEAN Set cleaning time was not long enough A heavily soiled oven requires 3 hours Oven controls not set properly Review step by step instructions on page 27 Heavy spillovers were not wiped up before starting clean cycle See page 26 Oven was too dirty and should be cleaned more often May need wall cap restriction See Special In stallation Instructions sheet Oven door lock handle was moved during the cycle this will interrupt the cycle To start again follow instructions on page 25 OVEN DOOR WILL NOT UNLOCK AFTER SELF CLEANING CYCLE The oven has not cooled to the unlocking temperat
27. THIS PAGE INTENTIONALLY LEFT BLANK Record the Model and Serial numbers of your appliance here You will need them when calling for service or ordering parts Both numbers are on a metal plate which is fastened to the underside of the unit MODEL NO SERIAL NO DATE PURCHASED Contents of this Manual This Owners Manual covers several types of modules for your cooktop Your ap pliance will not have all of the features ex plained in this manual ee ee ee ee ee ee SAFETY RULES 2 5 USING YOUR MODULAR COOKTOP 6 8 Important Information 6 Range Cooktop Features 6 Using Cooktop Controls 7 Cooktop SignalLight 7 Using Downdraft Venting 7 Care of Modules 7 Cleaning the Modular Cooktop 7 8 Cleaning Downdraft Vents 8 Grease Jars 0 8 JPEN COIL AND SOLID ELEMENT MODULES ee 9 12 Inserting a Module 9 Using Electric Elements 9 Using Open Coil Elements 9 Using Solid Elements 9 10 RemovingaModule 10 Cleaning the Modules 10 11 Energy SavingTips 11 Choosing Cooktop Cookware 11 Cookware Chart 12 Control Setting Guide 12 Recipes LL 12 GRILL MODULE 13 16 8 Inserting the Gril
28. Vinyl Oven Finish Self Cleaning Oven Door Seal Oven Racks Broil Pan and Grid crust BOTTOM PIE CRUST SOGGY Filling too juicy Filling allowed to stand in pie shell before baking Used shiny pans Temperature too low at start of baking Crust and or filling not allowed to cool before filling BURNING AROUND EDGES OF PIE CRUST Oven temperatures too high Edges of crust too thin or too high Oven too full or pans too close together COOKIES AND BISCUITS BURN ON BOTTOM Oven preheat time too short e Pan too deep or too large Used dark pans Used incorrect rack position FOOD NOT DONE AT END OF COOKING TIME Oven temperature set too low Wash with soap and water For heavy soil cover with a damp cloth and let soak 30 minutes A chrome cleaner may be used To remove fingerprints on brushed chrome Wash with a soapy cloth well wrung out Remove stubborn soil with a paste of baking soda and water or ammonia and water Do not use abrasive materials Before using an all purpose cleaner check the label to be sure it is recommended for glass some will Wash with soap and water then rinse with vinegar and water and dry with a paper towel Avoid cleaning powders or abrasives Wash with soap and water then dry Do not use abrasive or caustic cleaners A
29. cycle is preprogrammed for 3 hours You can also set the electronic range control for a delayed start of the clean cycle During the clean cy cle a LO blower setting is recommended j w ua To self clean 1 Slide the door lock handle to the right You may need to press the door slightly to get it to lock pro perly Never try to force the door lock handle Forcing the handle may damage the door locking mechanism 2 Push CLEAN button You can find out when the clean cycle will be finished by pushing the STOP TIME button To use delayed self clean i Push STOP TIME button 2 Turn SET knob to time of day when you wish clean ing to be completed must be more then 3 hours later than current time of day 3 Slide the door lock handle to the right You may need to press the door slightly to get it to lock pro perly Never try to force the door lock handle Forc ing the handle may damage the door locking mechanism 4 Push CLEAN button TO STOP A CLEAN CYCLE 1 Press the OVEN OFF button 2 Wait until the oven has cooled below locking temperature 20 30 minutes 3 Slide the door lock handle left to unlock the door If the door lock handle does not move easily wait a few more minutes then try again You will not be able to unlock the oven unless the oven tempera ture is below 450 9F Never force the door lock handle WHEN A CLEAN CYCLE IS FINISHED 1 Wait until the oven has cooled below locking
30. e door REMOVABLE OVEN RACKS Be careful not to scratch the oven finish when installing or removing oven racks To install 1 Set the raised back edge of the rack on a pair of rack guides 2 Push the rack in until you reach the bump in the rack guide then lift the front of the rack a bit and push the rack all the way in To remove 1 Pull the oven rack out then up in one motion See the cleaning chart on page 25 28 STOP POSITION 2777 BUMP IN RACK GUIDE REPLACING THE OVEN LIGHT Do not touch oven bulb when hot with wet hands or wipe oven light area with wet cloth Unplug or discon nect the electrical supply to range before removing Never touch the electrically live metal collar on the bulb when replacing it Electrical power must be shut off if you have to replace a broken bulb 1 Remove the three screws and lift off the glass re tainer glass cover and gasket 2 Replace the bulb with a 40 watt appliance bulb 3 Replace the gasket glass cover and glass retainer Tighten screws securely 29 GLASS RETAINER SOCKET GASKET 94182 pue Bulueslyj UJAO Preventing Service Calls IF YOU HAVE A PROBLEM COOKTOP KNOBS WILL NOT TURN To turn from Off position push the knob in and then turn AN ELEMENT DOES NOT WORK Fuse blown or circuit breaker tripped Power outage check by trying household lights Check to be sure the indiv
31. e the out side housing with a damp cloth All other rotisserie parts may be washed in the dish washer or at the sink in soap and water A scouring pad may be used if necessary Follow the cleaning instructions on page 13 for the reflec tor plates and the porcelain well Check the grease jars and empty or replace as needed FINAL INTERNAL COOK TIME TEMPERATURE 170 F Boneless and fully cooked 14 18 min tb 140 F 170 F WHOLE CHICKEN 2 3 Ibs Fryer 1 hr 45 min 185 F 36 40 min Ib 185 F o 1 9 npoiN qeqoy ssnoy Using the Oven USING THE OVEN The oven of your new range is entirely controlled by the Electronic Range Control When the oven is in use the blower of the downdraft venting system will come on automatically to keep internal components cool and to vent oven smoke and odors to the outside For oven use a LO blower setting is recommended Follow in structions below To Set the Clock 1 Push CLOCK button 2 Turn SET knob to current time of day To Set the Timer 1 Push TIMER button 2 Turn SET knob to desired amount of time up to 9 hours 55 minutes 3 Tocancel TIMER push TIMER button and turn SET knob back to 0 00 4 When time is up a tone will sound three times Note The timer is a reminder only and will not operate the range To Bake 1 Push BAKE button 2 Turn SET knob to desired temperature When a few seconds have passed after setting t
32. f grease in the range and later use the oven you may have a broiler fire Never use aluminum foil to line drip bowls or oven bottoms except as sug gested on pages 13 14 and 23 of this manual Improper use of these liners may create a fire hazard PUTTING OUT A GREASE FIRE it is a good idea to have a dry chemical foam or Halon type fire ex tinguisher where you can easily reach it in case of a cooking fire A Halon extinguisher will not spoil the food and makes no mess Never use water on a grease fire it will only spread the flames Never pick up a flaming pan Instead 1 Turn off the heating element 2 Smother the fire with a tightly fit ting pan lid baking soda or an ex tinguisher How to put out a liquid grease fire with a fire extinguisher Stand back 5 or 6 feet Open the extinguisher Starting at the flames closest to you move the extinguisher side to side and work back until all flames are out CAUTION If you bring the ex tinguisher too close you may blow burning grease all over the cooking area SELF CLEANING OVEN Always remove the oven racks the broiler pan and other utensils before a self cleaning cycle Never use any type of commercial oven cleaner or oven liner protective coating in or around any part of your oven Do not use any type of aerosol product near your range because the chemical that produces the spraying action may in the presence of heat cause metal
33. ght depression in the center of the pan bottom Some club type cookware has circular ridges in the pan bottom Many older pans have become warped from overheating in the past None of these pans will give top performance on any type of electric cooking element because they do not make contact with the entire element Also read the informa tion about using solid elements on page 9 To check your pans for flat bottoms place the edge of a ruler against the bottom of the pan Rotate the ruler a full 360 around the pan bottom see illustration No light should be visible between the ruler and the pan bottom If you decide to buy new pans it would be a good idea to take a ruler along when you shop because some pans are made with central depressions in the bottom which are not very obvious Q Can luse special cooking equipment like an orien tal wok on my open coil or solid elements A Some oriental woks have support rings that pre vent the utensil from touching the entire element and also block free air flow around the element The concentration trapping of high heat around the element may damage the module You should not use utensils which extend below the top of the element or utensils which do not touch all of the element SIINPOW 3u9ui9 3 POS pue 105 uedg Open Coil and Solid Element Modules COOKWARE CHART COOKWARE COOKING NOTES Spreads heat quickly and evenly Best for frying braising and pot roasts Slow t
34. h your outdoor barbeque grill Always use tongs to turn the food a fork will pierce the food causing loss of juices and increasing the chance of flame ups Using a marinade before cooking or a sauce during or after cooking will give added flavor and variety to your meals Tomato based or sweet sauces burn after 15 minutes of cooking so use them for basting at the end of the cooking time When basting be careful not to use too much Excess sauce only drips off making clean up harder Sugar based sauces are especially hard to clean To make clean up easier you may line the reflector plates with aluminum foil Be sure to cut the foil to match all openings in the reflector plate Never salt foods on the grill while cooking as this will make them less juicy Salt food on a plate after cooking is finished When checking meat doneness cut a small slit near the bone or center of the meat If the meat is red it is rare pink it is medium or brown it is well done 14 REMOVING THE GRILL MODULE Be sure the controls are OFF and the unit is cool To remove the grill element 1 Grasp the element with both hands on either side of the plug 2 Raise the opposite side of the element just enough to clear the well then pull away from the receptacle The element will not sit level when replaced if it is forced too far upward when removed CLEANING THE GRILL MODULE Clean the grill module after every use Do not put the ele men
35. he temperature the display will show the oven temperature as it rises in 25 steps Push the BAKE button again to show the temperature you have selected Do not move the SET knob when the rising temperature is being shown Doing so will change the selected temperature 3 When finished baking push the OVEN OFF button To Broil Top Element Only 1 Push BROIL button 2 Turn SET knob to HI or LO Broil see page 21 3 When finished broiling push the OVEN OFF button To Use Timed Oven Delay Start Program your Electronic Range Control for timed oven operations Fix your food as you would normally and let the oven do the rest Follow the step by step instruc tions below Never let food sit for more than 4 hours before cooking starts when you set your oven for a delay start Room temperature is ideal for the growth of harmful bacteria Be sure the oven light is off because heat from the bulb will speed bacteria growth To Start Now and Stop Later 1 Push COOK TIME button 2 Set length of baking time with SET knob 3 Push BAKE button 4 Set desired temperature with SET knob To Start Later and Stop Later 1 Push COOK TIME button 2 Set length of baking time with SET knob 3 Push STOP TIME button 4 Set time of day when baking should be completed 5 Push BAKE button 6 Set desired temperature with SET knob 7 When STOP TIME is reached 3 beeps will sound To turn tone off before third beep push
36. heated during normal use To remove any charred soil clean with a dry stiff brush when elements have cool ed Never use steel wool or metal scouring pads because they may damage the outer casing of the ele ment Wash the reflector bowls with soap and water after each spillover Soak stubborn stains with an ammonia soaked paper towel then rub gently with a non metal scouring pad If spills go below the reflector bowls you can clean inside the module with a well wrung out soapy cloth To replace 1 Replace the reflector bowl Be sure the receptacle is showing in the bowl opening 2 Slide the plug of the element firmly into the recep tacle and lower the element into place Important Never operate an open coil element without the reflector bowl in place This can cause scorching of the module burning of wiring insulation and loss of energy Solid Elements o Solid elements are easy to clean because the element is raised above the cooktop and sealed to it Food spills can not flow under the pan or the element Spills stay on the cooktop where they cool and are easy to wipe up Be sure the controls are off and the elements are cool before cleaning Since the elements cool slowly and do not glow red as open coil elements do when they are hot you should be careful not to get burned when cleaning The trim rings around the elements are stainless steel and may be cleaned with a scouring pad or a stainless steel cleaner When
37. hen grilling you should always be present to control flame ups so they do not get out of hand If you have a bad flame up and there is danger of the fire spreading take the following steps immediately 1 Turn the grill controls to OFF 2 Turn the blower ON with the ON OFF switch on the control panel 3 Use atong handled utensil to remove the food from the grill Be careful not to get burned The fire should start to go out If it does not smother the flames by covering the entire grill module To do this you can use a large cookie sheet the lid from a large roasting pan the griddle or the module cover Never use water on a grease fire Check the Safety Rules about grease fires on page 5 Never try to use charcoal or flavored wood chips in the well under the grill grids Use of charcoal indoors without proper ventilation produces carbon monoxide that can be fatal Also burning charcoal in the well will permanently damage the porcelain coating in the well Never line the entire grill grid or the porcelain enameled well with aluminum foil Doing so may block drainage of grease cause excessive smoking or fire or damage the unit Your new grill module is more versatile than you may realize Whole meal cooking can be done on the grill by cooking vegetables and warming bread or sandwiches in heavy duty aluminum foil or using a small aluminum pan covered with foil The recipes in this section will get you started grilli
38. hen the oven only is on a LO blower setting is recom mended ush the bottom portion of the left hand vent switch to sperate the blower when rear cooktop elements or the oven are not turned on Pushing the top portion of this switch turns the oven light on The middle setting on the switch is the OFF position RECIPES Each module section in this manual includes some recipes that may be prepared on that module These recipes should get you started cooking and give you an idea of the various ways you can use each module CARE OF MODULES Some of the modules must be cured or preconditioned before using them for the first time Modules and accessories should be cleaned after each use The longer soil remains the harder it is to clean See each module section in this manual for specific in structions Never immerse any module in water When not in the cooktop modules and accessories should be stored in a clean dry place Always be careful not to drop the modules or they could be damaged CLEANING THE MODULAR COOKTOP Control Knobs Pull knobs straight off and wash at the sink with soap and water Open Coil Reflector Bowls See instructions on page 10 for the Open Coil module Porcelain Enameled Wells and Cooktop Porcelain enamel can crack or chip with misuse It can stain if spillovers of foods with a high acid content such as tomato or lemon juice are not cleaned up quickly Wash with soap and water For heavy soil
39. his type of cooking and smoke and spatter is to be expected Be sure to use your vent ing system when grilling to help minimize smoke The grill must be preheated to get the grill components hot enough to reflect the heat and to sear the meat to seal in the juices Preheat the grill on Hi for 5 to 10 minutes then turn back to the recommended setting See the grilling chart on page 15 The grill element is divided so the front and rear sec tions are controlled separately You can heat both sec tions to the same temperature for cooking large amounts of the same food or you can vary the temperatures for cooking two different foods Also you can save energy when cooking small amounts by turning only one section on and leaving the other off entirely Remember that the venting system is only automatically turned on when you use the rear con trols If you are using the front portion of the grill only turn the blower on with the switch on the control panel When preparing meats for cooking be sure to trim ex cess fat to avoid flame up during grilling If excess fat drips onto the grill element it may catch fire and burn a short time flame up Some flame ups can be expected with high fat foods Although this adds a smoky flavor too much flame up will cause excessive burning or charring NEVER LEAVE THE KITCHEN while grilling meats or other juicy foods Fats and juices drip on the hot grill element and may cause flame ups W
40. idual element and or module is plugged in firmly See the following pages Open Coil or Solid Element Module Page 9 Grill Griddle Element Page 13 GRILL OR GRIDDLE DOES NOT GET HOT ENOUGH The grill griddle element is not plugged into the well receptacle firmly and is not making complete contact See pages 13 and 17 When griddling use a LO blower setting EXCESSIVE SMOKE OR VENT SYSTEM IS NOT CAPTURING THE SMOKE The vent fan is not turned on when using front controls Too much cross ventilation in the room draws smoke away from the cooktop before the vent system can eliminate it The grill was not cleaned properly the last time it was used and accumulated grease is causing ex cessive smoke See page 14 on cleaning the grill module Excessive smoke is being created because excess fat was not trimmed from the meat and is dripping on the grill element See page 13 The grease filter is not clean 30 FOOD STICKS TO THE GRILL OR GRIDDLE The grill or griddle was not preconditioned before the first use See page 13 or 17 Food is being cooked on too high a heat setting The non stick coating has been damaged with sharp utensils or the use of abrasive cleaners Leaving the griddle on HI setting for more than 10 minutes without food can damage the non stick coating and cause sticking The grill grid or griddle was not greased before cooking THERE IS
41. ing can stick to your pan and remove some of the finish on the element See in structions below To properly cure the solid elements heat each element at Hi setting without a pan on the element There will be some non toxic smoke and odor and the rings around the elements will change to a gold color All this is normal Use your venting system to minimize the smoke and odor Heat the elements for 3 to 5 minutes until the smoking stops Solid cast iron elements look very different from the traditional open coil elements you are used to The heating coils in the solid elements are permanently seal ed and protected under the casting for long life It is very important to use the correct cookware on the solid element In order to obtain good performance from your solid element your cookware must be perfectly flat on the bottom and be of a heavy gauge material If your cur rent cookware has been exposed to mild overheating it may be slightly warped and unable to perform efficient ly on a solid element See Choosing Cookware on pages 11 and 12 for more information Because the solid element is a flat heavy casting heat distribution is very even When used with a correct flat bottomed pan the solid element provides good heat transfer with no hot spots or scorching se npo A 3u8ui9 3 prjos pue 102 uedQ Open Coil and Solid Element Modules Since solid elements transfer heat so evenly and well they do not need to get
42. itations of how long an implied warranty may last so the above limitations or exclusions may not apply to you This warranty gives you specific legal rights and you may have oth r rights which vary from Province to Province THIS IS A LIMITED WARRANTY WITHIN THE MEANING OF THAT TERM AS DEFINED IN THE MAGNUSON MOSS ACT OF 1975 ROPER CORP DIVISION OF ROPER CORPORATION KANKAKEE iL 60901 74355 1928
43. items of in terest to children in cabinets above a range Children climbing on a range to reach items could be seriously injured SAFETY Never use your range for warming or heating a room Such use can be dangerous as well as damaging to range parts Never wear loose fitting or hanging clothes while using your range Such clothes may ignite and cause serious in jury Never heat unopened food containers Pressure build up may make container burst and cause injury Always turn utensil handles inward in stead of above another cooktop ele ment or over the front of the range to minimize accidental spillage or burns gt sojny A3ejes Always use care when opening oven door Let hot air or steam escape before removing or replacing food Always move oven racks while oven is cool If a rack must be moved while the oven is hot do not let the pot holder touch the hot heating element in the oven Always use dry pot holders when removing pans from the oven or sur face units Moist or damp pot holders can cause steam burns Do not let a pot holder touch a hot steaming element Do not use a towel or other bulky cloth Make sure reflector pans or drip bowls are in place If these pans or bowls are not there during cooking wiring or other parts may be damaged A Safety Rules Never touch cooktop elements areas near cooktop elements oven heating elements or interior surfaces of oven Heating elements
44. ks the thermometer may slip from its original position If the reading of the thermometer seems unusually high for the length of time the meat has cooked check the thermometer and reposition it if necessary If you let a roast stand 10 to 20 minutes after you remove it from the oven it will be easier to carve and the internal temperature will raise as it stands Remove the roast from the oven when the thermometer reads 5 F to 10 F less than the internal temperature you desire If you do not plan to let the roast stand leave the meat in the oven until the full temperature is reach ed RACK AND PAN ARRANGEMENT Put oven rack s in place before turning on the oven Rack positions are numbered 1 to 4 starting at the bot tom with number 1 In general when using only one rack position No 2 should be used When using two racks positions No 2 and 4 work best Pans too close to each other to oven walls or to the oven bottom block the free movement of air Improper air movement causes uneven browning and cooking Normally there should be 1 to 2 inches of air space on all sides of each pan in the oven See tips below When baking a sponge or pan that covers most of angel food cake center the rack center on one ononerack in the lowest rack position When using a large flat Angel Food or Sponge Cake Sheet Cake Cookies Biscuits The pan or pans using the least amount of rack area should be placed on the
45. l Module 13 Using theGrill 13 eGrilingTips 14 Removing the Grill Module 14 Cleaning the Grill Module 14 Module Cover Sois AL IRSE E ak 14 e Grilling Chart LL 14 e Recipes LL 15 16 JBIDDLE 32v ARX Ex 17 19 Inserting the Griddle Module 17 Using the Griddle 17 Removing the Griddle Module 17 Cleaning the Griddle 17 GriddleChart i 18 e Recipes 18 19 ROTISS KEBAB MODULE 20 21 Assembly 20 Using the Rotisserie 20 e Rotissing Tips 20 Shish Kebabing Tips 21 Cleaning the Module 21 Rotissing Time Chart 21 USING THE OVEN 22 25 Setting Clock and Timer 22 Setting Electronic Range Controls 22 OvenLight 22 New Oven Odor 22 COOKINGHINTS 23 25 Preheating 23 Using Foil 5 or Ru 23 e BroiingTips 23 Positioning Broiler Pan 23 Using a Meat Thermometer 24 Rack and Pan Arrangement 24 Choosing Oven Cookware Chart 24 Common Baking Problems and Causes25 OVEN CLEANING ANDCARE 25 29 Cleaning Chart 25 Self Clean Cycle
46. lement It has two drain holes so fat and meat drippings can drain into a jar below the cooktop The front and back of the griddle are con trolled separately The Rotiss Kebab module in cludes a chrome finished motor stainless steel housing and all skewers and brackets needed for roasts and shish kebabs The motor turns the food over the grill element and plugs into a standard household outlet The housing is easily disassembled for storage LIMITED WARRANTY Roper Corporation warrants to the original consumer Purchaser that this product is free from defects in materials and workmanship Any parts which we find to be defective will be repaired or replaced at our option including labor to repair or replace such parts without charge to the original purchaser This warranty is subject to the following limitations 1 Repair or replace during the first thirty 30 days from date of purchase any finishes porcelain enamel or other and glass parts which we find to be defective 2 Repair or replace during the first 1st year from date of purchase any other part except for the finish which we find to be defective 3 Repair or replace during the first five 5 years from date of purchase any magnetron on those units so equipped which we find to be defective Service on any magnetron under this warranty is limited to the first 1st year from date of purchase 4 Replacement parts furnished under the terms of this warranty are
47. llowing seasoned salt garlic salt or dill weed Melt butter and add seasonings Preheat griddle at Hi for 5 minutes Turn down to 5 Spread half of butter mixture on griddle then add bread cubes Cook 3 to 5 minutes or until golden brown turn ing as needed Halfway through pour the remain ing butter over the bread cubes 9Ippu5 Rotiss Kebab Module ASSEMBLING THE ROTISS KEBAB MODULE shish kebab support shish kebab skewer motor meat holder e thumbscrew spit housing end piece housing side Before assembling your rotisserie module place the reflector plates and the grill element in the open cooktop well as explained on page 13 The two metal pieces connected by the two thick wires are the sides of the rotisserie housing Lay this piece down flat so that the angled flanges which hold the wires are pointing up Have ready the two shorter housing end pieces which will complete the housing 1 Raise one side of the housing into a vertical posi tion 2 Hook two of the tabs on an end piece into the cor responding slots in the angled flanges of the hous ing side 3 Raise the other housing side and connect it in the same manner 4 Attach the second end piece by hooking its four tabs into the slots at the opposite end of the hous ing The end pieces should be on the outside 5 The notched circles in the endpiece support the rotisserie motor The V shaped notch holds the handle end of
48. lower of the two racks When using two racks and several pans stagger them so no pan is directly above another ILC M p p77 PEE HR VS EET Cake Layers Pies Cake Layers Pies 4 Pans staggered Casseroles 3 Pans CHOOSING OVEN COOKWARE Aluminum Absorbs heat faster than glass or steel and conducts heat well Produces delicate browning tender crusts and reduces spattering of roasts Best for cakes muffins quick breads cookies and roasting Ovenproof Glass Because this cookware absorbs heat quickly and holds it well you should lower your Pottery oven temperature 25 F Gives food a deep crusty brown top Best for casseroles Teflon Dull or Darkened Cookware Absorbs heat quicker than shiny cookware Lower your oven temperature 25 F ex cept for pastry Good for pies and other foods baked in pastry shells CAKE RISES UNEVENLY Range or oven rack not level e CAKE HIGH IN MIDDLE Oven temperature too high CAKE NOT DONE IN CENTER e Pan not centered in oven Pan warped Batter spread unevenly in pan e Pans too close to oven wall or rack too crowded e Too much flour Wrong pan size Oven too hot CAKE FALLS Too much shortening liquid or sugar Temperature too low Oven door opened too often Too much leavening or stale leavening Overmixing after adding flour Pan too small Outside Finishes Chrome Glass oven door Paint lower panel
49. n frayed or damaged in any way or if it has become displaced on the door you should replace the seal FRONT FRAME DOOR SEAL DOOR LINER 26 DO NOT use commercial oven cleaners or oven protec tors in or near the oven These products plus the high temperature of the clean cycle may damage the porcelain finish DO NOT clean glass ceramic cookware or any other cookware in the oven during a self clean cycle IMPORTANT INFORMATION All controls must be set correctly for the clean cycle to work properly To help you understand how the clean cy cle works the stages of the cycle are noted below 1 The controls are set and the door lock handle moved right into the lock position 2 The oven begins to heat 3 For your safety when the locking temperature is reached the oven door can not be opened Trying to move the door lock handle during the clean cycle will interrupt the cycle 4 When the 3 hour clean cycle is over the oven begins to cool 5 When the temperature has fallen below locking temperature about 20 30 minutes after oven goes off at end of clean cycle the door can be opened 6 The blower will come on during the clean cycle to discharge cleaning fumes and odors through the outside vent After a cleaning cycle the oven door cannot be unlocked unless The temperature has had time to drop to a safe level 20 30 minutes TO SET A CLEAN CYCLE The self cleaning
50. n vary the temperature on the front and rear sections Always turn on both sections of the heating element under the griddle Heating only part of the griddle may warp it and will result in non uniform cooking REMOVING THE GRIDDLE MODULE Be sure the controls are OFF and the unit is cool To remove the griddle 1 First lift the back edge of the griddle a bit to let any excess fat or oil drain then remove the grid dle 2 Remove the element as described on page 14 CLEANING THE GRIDDLE After cooking a greasy food wipe the non stick griddle while it is still warm with a dry paper towel Be careful not to burn your fingers When cool wash the griddle at the sink in soap and water Use a non metal scouring pad if necessary Do not use abrasive cleaning pro ducts Do not wash in the dishwasher From time to time recondition the griddle with cooking oil as described in Using the Griddle on this page It is a good idea to store the griddle on one edge If you lay it flat pans or other utensils may be put on top and scratch the non stick coating Follow the cleaning instructions on page 14 for the reflector plates and porcelain well Check the grease jar and empty or replace it as needed AMR NER AT SAAS A A ES I A SY A Sy ae SSS sr Cece SSS UU DK KK 9Ipput Griddle GRIDDLE CHART Griddle times are for food at refrigerator temperature If the griddle has just been used and is still warm
51. ng When you feel ready to experiment there are several good barbeque cookbooks available at your local bookstore full of recipes that can be easily adapted to your grill module 9I npoIN IHD Grili Module GRILLING TIPS Never use pots or pans on the grill Heat could become trapped beneath resulting in damage to the grill grates or the grill grate finish Pieces of food which lie fairly flat and are no more than 2 thick such as steaks chops hamburger fish and chicken pieces are best for grilling If grill ing larger foods or cooking to the well done stage use a tent of aluminum foil to cover the food to trap and reflect heat and aid cooking Score the fat on the edges of the meat to prevent curling while cooking Do not cut into the meat itself or juices will be lost and the meat will be drier When using skewers thread the meat on them loosely so it browns evenly and the sauce can coat all sides If using wooden skewers soak them in cold water for one hour before using to prevent charring Place delicate foods such as fish on heavy duty aluminum foil placed directly on the grill Use heavy duty aluminum foil to cover vegetables sandwiches or bread on your grill Wrap foil tightly to hold in juices and make food moist and tender or leave foil loosely wrapped or open at the top for a smoked flavor The best utensils for your modular grill are the same long handled utensils with wooden handles that you use wit
52. o change temperature and holds heat Good for browning frying and stewing Copper Tin lined Quick to change temperature Great for gourmet cooking wine sauces and egg cookery Tin lining will wear thin with use and must be retinned to avoid a poisonous reaction between the copper the heat and the food Glass Ceramic Slow to change temperature Best for long low heat cooking with a liquid Porcelain Enamel Porcelain enamel over steel is long lasting stain and scratch resistant How well it heats depends upon the type of steel used Best for cooking soups and other liquids Stainless Steel Usually combined with other metals such as aluminum copper or carbon steel These other metals make the cookware heat more quickly while the stainless steel makes it strong and long lasting Best for frying sauces soups vegetables and egg cooking CONTROL SETTING GUIDE Setting Setting to start to finish Type of Cooking cooking cooking BOILING Macaroni Products Pressure Cooking Steaming BRAISING BROWNING OR FRICASSEEING FRYING Bacon Meats Eggs Deep Fat SIMMERING Eggs Vegetables Gravies Stews Barbecue Sauce Apricot Baste 1 2 cup catsup 1 can 8 3 4 oz apricots undrained 1 4 cup brown sugar 1 4 cup catsup 1 4 cup oil 3 tablespoons lemon juice 1 4 cup vinegar 2 tablespoons salad oil or melted butter 2 tablespoons finely chopped onion 1 2 teaspoon salt 1 tablespoon Worcestershire sauce 1 4 teaspoon liquid smoke 1 4 teaspoon
53. on Do not hold the opposite side of the module too high or the plug mey be damaged 3 Use the finger grip in the side of the module op posite the plug to lower the module completely into the well flush with the cooktop Be careful not to pinch your fingers USING ELECTRIC ELEMENTS You should consider heat up and cool down times for the elements when determining cooking times Heat up and cool down times depend on initial temperature set tings the type of cookware used and amount of food being cooked Start cooking at a higher setting to heat the element faster then turn to a lower setting to finish cooking Remember cooking continues after the element is turn ed off so train yourself to turn the heat down or off before cooking is finished See the chart on page 12 for suggested control set tings USING OPEN COIL ELEMENTS When using open coil elements it is important to use the correct size and style pan See Choosing Cookware on pages 11 and 12 Never leave an empty pan on a hot open coil element This can damage the module reflector bowl and ele ment as well as the pan Never line the reflector bowls under open coil elements with aluminum foil Foil can block normal heat flow and damage the unit USING SOLID ELEMENTS Before using the solid elements for the first time you must cure them to harden the protective coating for long life if the elements are not cured properly the coat
54. orn 2 medium size zucchini cut into 1 2 slices 2 medium tomatoes cut into thin slices 1 small onion thinly sliced 1 2 teaspoon oregano leaves 1 Pull back husk halfway down ear and remove silk 2 Pull husk back up and tie shut at center with thin Salt wire or heavy cord Pepper Salad oil 3 Soak ears in water for at least 30 minutes Drain well 1 On heavy duty aluminum foil place a layer of zuc chini then tomatoes then onion 4 Place corn on grill Cover with aluminum foil Grill at Hi for 20 to 30 minutes or until tender Turn fre 2 Sprinkle with oregano and salt and pepper to taste quently 1 4 turn at a time Pour a few drops of oil over each zucchini stack 5 Cut wire or cord remove husks season and eat 3 Seal tightly and place on grill Cook at 6 7 for 15 to 20 minutes or until vegetables are tender Turn NOTE The ears of corn can be wrapped individual packet over a couple times ly with heavy duty aluminum foil and sealed They will take 30 to 40 minutes to cook 15 SINPOW IHD Grill Module 12 24 Crunchy Olive Appetizer slices of bacon halved large green olives pitted Precook the bacon until almost done but not crisp Wrap each olive with a piece of bacon Hold the bacon in place with a toothpick Soak the toothpicks in water so they don t burn on the grill Preheat grill at Hi Add olives and cook at Hi for about 5 minutes or until the bacon is crisp turning as needed Makes 24
55. red hot to cook properly Each element has a built in temperature sensor to protect the element and your pan from excessive damaging heat If the element is left turned on without a pan or if a pan boils dry the sensor will detect the excess heat build up and reduce power to the element If your cookware has become warped from overheating in the past and there is space bet ween the element and some parts of the pan bottom this sensor may detect excessive temperatures and automatically turn the element down REMOVING A MODULE To remove a module 1 First be sure the controls are OFF and the unit is cool 2 Using the finger grip at the side of the module raise the module enough so you can grasp it firm ly 3 Raise the module just enough to clear the cooktop 4 Pull the module away from the receptacle CLEANING THE MODULES Open Coil Elements Qo The open coil elements can be unplugged and the reflector bowls removed for cleaning Be sure the cooktop unit control knobs are turned off and elements are cool before you remove or replace a cooktop element To remove 1 Grasp element tilt it upward slightly to clear the reflector bowl then pull away from the recep tacle The element will not sit level when replaced if it is forced too far upward when removed 2 Lift out the reflector bowl ELEMENT REFLECTOR BOWL RECEPTACLE 10 Do not put the element into water It cleans itself when
56. t into water It cleans itself when heated during nor mal use To remove any charred soil clean with a dry stiff brush when the element is cool Never use steel wool or metal scouring pads because they may damage the outer casing of the element Wash the non stick grill grids at the sink in soap and water Use a non metal scouring pad if necessary Do not use abrasive cleaning products From time to time you should recondition the grids with cooking oil as explained on page 13 Wash chrome plated reflector plates at the sink in soap and water or put in the dishwasher Soak stubborn stains then rub gently with a scouring pad Do not put the reflector plates or grill grids in the oven during a self clean cycle Doing so will cause discoloration and damage the finish Wipe out the porcelain well with a damp soapy cloth and dry Check the grease jars and empty or replace them as needed MODULE COVER The module cover is an optional accessory with several very handy uses You can protect one side of the cooktop from spatters while cooking on the other side suse it as a dust cover or to hide a soiled module from view until you have time to clean turn the cover over and use it as a tray Do not place the cover on a hot module or leave it over a grill while preheating To clean the module cover wash it at the sink with soap and water and dry For stubborn soil just let it soak 5 or 10 minutes or use a nylon brush
57. temperature 20 30 minutes 2 Slide the door lock handle left to unlock the door If the door lock handle does not move easily wait a few more minutes then try again You will not be able to unlock the oven unless the oven temperature is at a safe level Never force the door lock handle AFTER A CLEAN CYCLE After a clean cycle you may notice some white ash in the oven Just wipe it up with a damp cloth If white spots remain remove them with a soap filled steel wool pad These deposits are usually a salt residue that can not be removed by the clean cycle If the oven is not clean after one clean cycle the cycle may be repeated 27 918 pue f amp uiuesg j UJAO Oven Cleaning and Care REMOVABLE OVEN DOOR To remove 1 Open the door to the stop position see illustration 2 Grasp the door at each side and lift up and off the hinges See the cleaning chart on page 25 NOTE When the door is removed and hinge arms are at stop position do not bump or try to move the hinge arms The hinges could snap back causing an injury to the hands or damage to the porcelain on the front of the range Cover the hinges with toweling or empty towel rolls while working in the oven area To replace 1 Hold the door over the hinges with the slots at the bottom edge of the door lined up with the hinges The hinge arms must still be in the stop position 2 Slide the door down onto the hinges as far as it will go and close th
58. th or kitchen brush rinse and dry Do not use a sponge because small pieces may break off and be sucked into the blower motor Do not leave excess liquid in these chambers To replace The aluminum grease filters are interchangeable from side to side but they should be placed in the vent chamber as shown in the illustration The angled flanges at the top and bottom edges of the filter should face toward the inside of the unit with the top edge slanted outward GREASE JARS Behind the lower panel two grease jars are mounted one for each well to catch fat and drippings To open the lower panel grasp the handle and pull The lid of the jar is permanently mounted and con nected by a tube to a spout at the front of each well The jar can be unscrewed from the lid to be emptied and cleaned or to be replaced The jar is a standard 1 pint mayonnaise or salad dressing jar Other glass jars such as 1 pint instant tea dry creamer and malted milk jars as well as pint or quart canning jars may also fit Different foods give different amounts of fat and drip pings so you should check the jar each time it is used If the jar is not emptied or replaced often enough the fat and drippings may overflow INSERTING A MODULE To insert a module 1 First be sure the controls are OFF and the unit is cool clean and dry 2 Grasping the module firmly slide it down into the well and fit the plug into the receptacle see illustra ti
59. to see which type of cookware is best for each type of cooking you do Pan bottoms must touch the entire element in or der to absorb the full heat output An undersized or warped pan will expose a portion of the ele ment and the uncovered part will waste heat and energy When possible thaw frozen foods before cook ing cook with the minimum amount of water and use a pan with a tightly fitting lid Put paris on the cooktop elements before the heat is turned on so you will not waste heat Besureto watch foods when heating them quick ly ori Hl As soon as the food reaches the cooking temperature reduce the heat to the lowest setting that will keep it cooking Turn the element off a short time before cooking is done to use the remaining heat to finish cook ing and keep food warm before serving CHOOSING COOKTOP COOKWARE When using open coil and solid elements it is very im portant that your cookware has flat bottoms and straight sides has lightweight handles that do not tilt the pans isthe same size or slightly larger than the element CORRECT Pan Bottom Flat Pan Sits Level Pan Covers Entire Element 11 WRONG Pan Too Small Warped Pan Warped Pan Warped Pan Heavy Handle Tits Pan Heat can not transfer properly from the element to the pan if the pan bottom is only near the element the pan and element should actually touch each other Many pans have a sli
60. ul appetizer kebabs main dish kebabs and even dessert kebabs Foods that lend themselves well to shish kebabing include 1 14 inch thick pieces of meat deboned poultry firm sea food and canned pickled or fresh fruits and vegetables When cutting meats poultry fruits or vegetables cut each piece of that particular food uniformly so all pieces will be cooked to the same degree on doneness Cut meats and seafood fillets into 1 17 inch cubes Cut large pieces of fruit or vegetables into 1 172 inch chunks or wedges Firm vegetables such as onions zucchini or potatoes will need to be parboiled or partially pre cooked before they are added to a skewer which will contain faster cooking food Marinate meat poultry and seafood several hours in refrigerator before shish kebabing to give added flavor and juiciness Thread larger food ingredients on both prongs Thread smaller ingredients on only one A crowded skewer may not cook all foods completely or evenly Each ingredient should just barely touch the next FOOD at refrigerator temperature BEEF ROASTS 3 5 Ibs Recommended cuts Chuck shoulder pot roast boneless Eye round roast Rib eye roast Round rump roast boneless Round tip roast Top round roast PORK ROASTS 3 5 lbs Recommended cuts Shoulder blade Boston roast boneless Pork loin sirloin roast boneless Fresh ham roast boneless VEAL 2 4 Ibs Recommended cuts Shoulder roast boneless Leg
61. ure The door can not be unlocked until the temperature drops to a safe level 31 Sje 391443 Hunusadidg MODULES AND ACCESSORIES Complete use and care instructions for each module and accessory are included in this manual To purchase addi tional modules or accessories contact your authorized Roper dealer Stock numbers are listed below Open Coil Element Module Stock Number 2A20C Chrome 2A2LC Almond Grill Module Stock Number 2A15G Stock Number 2A60C This module has one 6 and one 8 open coil element The elements and reflector bowls are removable for cleaning With this module you can char broil meat indoors all year long Fat drains away and collects in a jar below the cooktop The element is divided so the front and back sections can be con trolled separately The cover fits over any module It is textured steel with hard wood handles along each side It can be used as a dust cover or to hide a soiled module If turned over it can be used as a tray Solid Element Module Stock Number 2A30C Chrome 2A3LC Almond Griddle Stock Number 2A50G Rotiss Kebab Module Stock Number 2A70ROE This module has one 6 and one 8 solid element The elements are made of cast iron and are sealed to the cooktop Each element has a built in pro tector that keeps it from getting too hot The griddle sets directly over the grill e
62. ut 3 minutes on each side or un til golden brown 7 Serve topped with butter and or sour cream Makes 8 pancakes i NO N Cheesy Scramble eggs slightly beaten tablespoons cream pkg 3 oz chive cream cheese teaspoon seasoned salt tablespoon butter or margarine Combine eggs cream and salt beat slightly Add chive cream cheese broken in small pieces Preheat griddle at 5 for 5 minutes Melt butter on griddle Add egg mixture and stir gently until set about 3 to 4 minutes Makes 3 to 4 servings 1 1 8 1 3 1 1 Biscuits cups biscuit mix cup milk tablespoon oil Mix together biscuit mix amp milk until a soft dough forms then beat vigorously for 30 seconds Turn dough onto cloth well dusted with biscuit mix Knead 10 times Roll 1 4 thick Cut with 2 inch cutter Preheat griddle at Hi for 5 minutes Turn down to 6 and spread one tablespoon oil on griddle Cook biscuits 3 to 4 minutes per side or until browned Makes 12 biscuits Herb Meatballs Ib lean ground beef cup dry bread crumbs pkg 0 9 oz Vintage Classic Herb Salad Dressing Mix cup milk egg well beaten teaspoon sugar teaspoon garlic salt teaspoon pepper tablespoon oil Mix all ingredients except oil Shape into one inch balls Preheat griddle at Hi for 5 minutes Grease griddle with oil Cook meatballs at 5 turning frequently until done about 10 minutes Stick with toothpicks and serve

Roper Downdraft Slide-In 4347928 (333240-1) User's Manual

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