Whirlpool GR556, YGR556 User Manual

®

Models GR556, YGR556

POLARA™ ELECTRIC

REFRIGERATED

RANGE

Use & Care Guide

For questions about features, operation/performance

parts, accessories or service, call:

In Canada, call for assistance

www.whirlpool.com

Table of Contents................................................. 2

and service, call:

or visit our website at...

or

www.whirlpool.com/canada

1-800-253-1301

1-800-461-5681

1-800-807-6777

.

, for installation

9755084

TABLE OF CONTENTS

RANGE SAFETY .............................................................................2

The Anti-Tip Bracket ....................................................................3

PARTS AND FEATURES................................................................5

COOKTOP USE ..............................................................................6

Cooktop Controls......................................................................... 6

ACCUSIMMER™ Feature............................................................6

Dual Cooking Zone ......................................................................6

Ceramic Glass..............................................................................6

Home Canning .............................................................................7

Cookware .....................................................................................7

ELECTRONIC OVEN CONTROL...................................................8

Display..........................................................................................8

Start..............................................................................................8

Stop Cancel..................................................................................8

Clock ............................................................................................8

Tones............................................................................................8

Fahrenheit and Celsius.................................................................9

Timer.............................................................................................9

Control Lock.................................................................................9

12-Hour Shutoff............................................................................9

Oven Temperature Control ..........................................................9

OVEN USE.......................................................................................9

Aluminum Foil...............................................................................9

Positioning Racks and Bakeware ..............................................10

Bakeware....................................................................................10

Meat Thermometer.....................................................................10

Oven Vent with Removable Deflector........................................10

Oven Door Vent..........................................................................11

REFRIGERATED OVEN USE .......................................................11

Cool Function .............................................................................11

Sequence Programming ............................................................11

Bake............................................................................................12

Broil.............................................................................................12

Convection Cooking...................................................................13

Convection Baking.....................................................................13

Warm Hold Feature ....................................................................14

Timed Cooking ...........................................................................15

RANGE CARE ...............................................................................15

Self-Cleaning Cycle....................................................................15

General Cleaning........................................................................16

Oven Light ..................................................................................17

Oven Door ..................................................................................17

TROUBLESHOOTING ..................................................................18

ASSISTANCE OR SERVICE.........................................................19

WARRANTY ..................................................................................20

RANGE SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all
safety messages.

This is the safety alert symbol.
This symbol alerts you to potential hazards that can kill or hurt you and others.
All safety messages will follow the safety alert symbol and either the word “DANGER” or

“WARNING.” These words mean:

You can be killed or seriously injured if you don't
immediately follow instructions.

can be killed or seriously injured if you don't

You
follow instructions.

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you
what can

happen if the instructions are not followed.

2

The Anti-Tip Bracket

The range will not tip during normal use. However, the range can tip if you apply too much force or weight to the open door without the
anti-tip bracket fastened down properly.

WARNING

Tip Over Hazard
A child or adult can tip the range and be killed.
Connect anti-tip bracket to rear range foot.
Reconnect the anti-tip bracket, if the range is moved.
See the installation instructions for details.
Failure to follow these instructions can result in death or serious burns to children

and adults.

Anti-Tip Bracket

Range Foot

The California Safe Drinking Water and Toxic Enforcement Act requires the Governor of California to publish a list
of substances known to the State of California to cause cancer, birth defects, or other reproductive harm, and
requires businesses to warn of potential exposure to such substances.

WARNING: This product contains a chemical known to the State of California to cause cancer, birth defects, or
other reproductive harm.

This appliance can cause low-level exposure to some of the substances listed, including benzene, formaldehyde,
carbon monoxide, and toluene.

Making sure the anti-tip bracket is installed:

• Slide range forward.

• Look for the anti-tip bracket securely attached to floor.

• Slide range back so rear range foot is under anti-tip bracket.

3

IMPORTANT SAFETY INSTRUCTIONS

WARNING: To reduce the risk of fire, electrical

shock, injury to persons, or damage when using the
range, follow basic precautions, including the
following:

■

WARNING: TO REDUCE THE RISK OF

TIPPING OF THE RANGE, THE RANGE MUST BE
SECURED BY PROPERLY INSTALLED ANTI-TIP
DEVICES. TO CHECK IF THE DEVICES ARE
INSTALLED PROPERLY, SLIDE RANGE FORWARD,
LOOK FOR ANTI-TIP BRACKET SECURELY
ATTACHED TO FLOOR, AND SLIDE RANGE BACK
SO REAR RANGE FOOT IS UNDER ANTI-TIP
BRACKET.

■

CAUTION: Do not store items of interest to

children in cabinets above a range or on the back­guard of a range
reach items could be seriously injured.

■

Proper Installation – Be sure the range is properly
installed and grounded by a qualified technician.

■

Never Use the Range for Warming or Heating the
Room.

■

Do Not Leave Children Alone – Children should not
be left alone or unattended in area where the range
is in use. They should never be allowed to sit or
stand on any part of the range.

■

Wear Proper Apparel – Loose-fitting or hanging
garments should never be worn while using the
range.

■

User Servicing – Do not repair or replace any part of
the range unless specifically recommended in the
manual. All other servicing should be referred to a
qualified technician.

■

Storage in or on the Range – Flammable materials
should not be stored in an oven or near surface
units.

■

Do Not Use Water on Grease Fires – Smother fire or
flame or use dry chemical or foam-type extinguisher.

■

Use Only Dry Potholders – Moist or damp
potholders on hot surfaces may result in burns from
steam. Do not let potholder touch hot heating
elements. Do not use a towel or other bulky cloth.

■

DO NOT TOUCH SURFACE UNITS OR AREAS
NEAR UNITS – Surface units may be hot even
though they are dark in color. Areas near surface
units may become hot enough to cause burns.
During and after use, do not touch, or let clothing or
other flammable materials contact surface units or
areas near units until they have had sufficient time
to cool. Among those areas are the cooktop and
surfaces facing the cooktop.

– children climbing on the range to

■ Use Proper Pan Size – The range is equipped with

one or more surface units of different size. Select
utensils having flat bottoms large enough to cover
the surface unit heating element. The use of under­sized utensils will expose a portion of the heating
element to direct contact and may result in ignition
of clothing. Proper relationship of utensil to burner
will also improve efficiency.

■ Never Leave Surface Units Unattended at High Heat

Settings – Boilover causes smoking and greasy
spillovers that may ignite.

■ Make Sure Reflector Pans or Drip Bowls Are in

Place – Absence of these pans or bowls during
cooking may subject wiring or components under­neath to damage.

■ Protective Liners – Do not use aluminum foil to line

surface unit drip bowls or oven bottoms, except as
suggested in the manual. Improper installation of
these liners may result in a risk of electric shock, or
fire.

■ Glazed Cooking Utensils – Only certain types of

glass, glass/ceramic, ceramic, earthenware, or other
glazed utensils are suitable for range-top service
without breaking due to the sudden change in
temperature.

■ Utensil Handles Should Be Turned Inward and Not

Extend Over Adjacent Surface Units – To reduce the
risk of burns, ignition of flammable materials, and
spillage due to unintentional contact with the utensil,
the handle of a utensil should be positioned so that
it is turned inward, and does not extend over
adjacent surface units.

■ Do Not Soak Removable Heating Elements –

Heating elements should never be immersed in
water.

■ Do Not Cook on Broken Cooktop – If cooktop

should break, cleaning solutions and spillovers may
penetrate the broken cooktop and create a risk of
electric shock. Contact a qualified technician
immediately.

■ Clean Cooktop With Caution – If a wet sponge or

cloth is used to wipe spills on a hot cooking area,
be careful to avoid steam burn. Some cleaners can
produce noxious fumes if applied to a hot surface.

■ Use Care When Opening Door – Let hot air or

steam escape before removing or replacing food.

■ Do Not Heat Unopened Food Containers – Build-up

of pressure may cause container to burst and result
in injury.

SAVE THESE INSTRUCTIONS

4

IMPORTANT SAFETY INSTRUCTIONS

■ Keep Oven Vent Ducts Unobstructed.

■ Placement of Oven Racks – Always place oven

racks in desired location while oven is cool. If rack
must be moved while oven is hot, do not let
potholder contact hot heating element in oven.

■ DO NOT TOUCH HEATING ELEMENTS OR

INTERIOR SURFACES OF OVEN – Heating
elements may be hot even though they are dark in
color. Interior surfaces of an oven become hot
enough to cause burns. During and after use, do
not touch, or let clothing or other flammable
materials contact heating elements or interior
surfaces of oven until they have had sufficient time
to cool. Other surfaces of the appliance may
become hot enough to cause burns – among these
surfaces are oven vent openings and surfaces near
these openings, oven doors, and windows of oven
doors.

SAVE THESE INSTRUCTIONS

PARTS AND FEATURES

For self-cleaning ranges –

■ Do Not Clean Door Gasket – The door gasket is

essential for a good seal. Care should be taken not
to rub, damage, or move the gasket.

■ Do Not Use Oven Cleaners – No commercial oven

cleaner or oven liner protective coating of any kind
should be used in or around any part of the oven.

■ Clean Only Parts Listed in Manual.

■ Before Self-Cleaning the Oven – Remove broiler pan

and other utensils.

For units with ventilating hood –

■ Clean Ventilating Hoods Frequently – Grease should

not be allowed to accumulate on hood or filter.

■ When flaming foods under the hood, turn the fan on.

Control Panel

OFF

LO

HI

OFF

LO

8

2

3

4

2

4

7

6

8

6

5

HI

2

LO

1 5

2

ACCUBAKE

HI

8

FIRST STEP/

REVIEW

NEXT STEP

STEPS

1,2,3,4

PROGRAMMING

COOL

BAKE

HEATING OPTIONS

CONVECT

UNDO

WARM

BAKE

BROIL

TEMP

AUTO
CLEAN

STOP

START

TIME

TIME

HR

TIMING OPTIONS

MIN

6

4

OVEN
LIGHT

CLOCK

SET

TIMER

TIMER

OFF

SET

STOP

CANCEL

START

3

Range

F
O

I
H

8
O
L

F

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I
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7

2

8
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N

6

I
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3

7

5

4

2

6

3

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4

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5

OFF

LO

OFF

MIN

LO

HI

8

2

3

7

4

6

MAX

5

HI

1. Left Rear Control Knob

8

2

3

4

5

2. Left Front Control Knob

7

6

(Dual Cooking Zone)

3. Electronic Oven Control Display

4. Right Front Control Knob
(ACCUSSIMER™ Feature)

5. Right Rear Control Knob

4

1. Back Guard

2. Oven Vent

3. Dual Element

4. Control Panel

5. Model and Serial Number Plate
(located on bottom left side of control panel)

6. Oven Rack

7. Anti-Tip Bracket

8. Compressor (not consumer accessible)

9. Surface Cooking Area

10. Hot Surface Indicator Light

11. Automatic Oven Light Switch

12. Oven Door Gasket

13. Broil Element (not shown)

14. Bake Element (not shown)

15. Self-Clean Latch

Parts and Features Not Shown

Oven Door Window Broiler Pan and Grid Roasting Rack
Oven Light Convection Fan

5

COOKTOP USE

1
2

Cooktop Controls

WARNING

Fire Hazard
Turn off all controls when done cooking.
Failure to do so can result in death or fire.

The control knobs can be set anywhere between HI and LO. Push
in and turn to setting. Use the following chart as a guide when
setting heat levels.

ACCUSIMMER™ Feature

The ACCUSIMMER feature setting is the right front surface
cooking area or element, and it can be used as an adjustable
heat setting for more precise simmering.

The indicator light will glow when the ACCUSIMMER feature
setting is on. When the setting is not on, the right front surface
cooking area or element will function as usual.

To U se :

Press the ACCUSIMMER feature button to turn on.

1.

Push in and turn the right front control knob ON between the

2.

MAX and MIN settings. Select the MIN range for a low
simmer or when using lids and the MAX range for a high
simmer or when not using lids.

Press the ACCUSIMMER feature button again and turn the

3.

knob to OFF when finished cooking.

Dual Cooking Zone

SETTING RECOMMENDED USE

Start food cooking.

HI

6-8
[MED- HI]

5
[MED]

2-4
[MED- LO]

LO

ACCUSIMMER™ Feature
MAX

MIN

■

Bring liquid to a boil.

■

Hold a rapid boil.

■

Quickly brown or sear food.

■

Maintain a slow boil.

■

Fry or sauté foods.

■

Cook soups, sauces and gravies.

■

Stew or steam food.

■

Simmer.

■

Keep food warm.

■

Melt chocolate or butter.

■

Precise simmer control.

■

High simmer or simmer without

■

lids.
Low simmer or when using lids.

■

REMEMBER: When range is in use or (on some
models) during the Self-Cleaning cycle, the entire
cooktop area may become hot.

1. Single Size (6 in. [15.2 cm])

2. Dual Size (10 in. [25.4 cm])

The Dual Cooking Zone offers flexibility depending on the size of
the cookware. Single size can be used in the same way as a
regular element. The dual size combines both the single and
outer element and is recommended for larger size cookware.

To Use SINGLE:

Push in and turn the left front control knob counterclockwise

1.

from the OFF position to the SINGLE zone anywhere between
HI and LO.

Turn knob to OFF when finished cooking.

2.

To U se DU AL :

Push in and turn the left front control knob clockwise from the

1.

OFF position to the DUAL zone anywhere between HI and
LO.

Turn knob to OFF when finished cooking.

2.

Ceramic Glass

The surface cooking area will glow red when an element is on. It
will cycle on and off, at all settings, to maintain the selected heat
level.

It is normal for the surface of white ceramic glass to appear to
change color when surface cooking areas are hot. As the glass
cools, it will return to its original color.

Wiping off the cooktop before and after each use will help keep it
free from stains and provide the most even heating. For more
information, see “General Cleaning” section.

■

Do not store jars or cans above the cooktop. Dropping a
heavy or hard object on the cooktop could crack it.

■

Do not leave a hot lid on the cooktop. As the cooktop cools,
air can become trapped between the lid and the cooktop,
and the ceramic glass could break when the lid is removed.

6

■

Clean up sugary spills and soils as soon as hot surface
indicator light goes off. If not wiped up while warm, surface
pitting can occur.

■

Do not slide cookware or bakeware across the cooktop.
Aluminum or copper bottoms and rough finishes on
cookware or bakeware could leave scratches or marks on the
cooktop.

■

Do not cook popcorn in prepackaged aluminum containers
on the cooktop. It could leave aluminum marks that cannot
be removed completely.

■

Do not allow objects that could melt, like plastic or aluminum
foil, to touch any part of the entire cooktop.

■

Do not use the cooktop as a cutting board.

■

Use cookware about the same size as the surface cooking
area. Cookware should not extend more than 1 in. (2.5 cm)
outside the area.

1. Surface Cooking Area

2. Cookware/Canner

3. 1 in. (2.5 cm) Maximum Overhang

■

Use flat-bottomed cookware for best heat conduction and
energy efficiency. Cookware with rounded, warped, ribbed or
dented bottoms could cause uneven heating and poor
cooking results.

■

Determine flatness by placing the straight edge of a ruler
across the bottom of the cookware. While rotating the ruler,
no space or light should be visible between it and the
cookware.

■

Cookware designed with slightly indented bottoms or small
expansion channels can be used.

■

Make sure the bottoms of pots and pans are clean and dry
before using them. Residue and water can leave deposits
when heated.

■

Do not cook foods directly on the cooktop.

Hot Surface Indicator Light (under ceramic glass)

The hot surface indicator light will glow as long as any surface
cooking area is too hot to touch, even after the surface cooking
area(s) is turned off.

HOT CHAUD

Home Canning

When canning for long periods, alternate the use of surface
cooking areas, elements or surface burners between batches.
This allows time for the most recently used areas to cool.

■

Center the canner on the grate or largest surface cooking
area or element. Canners should not extend more than 1 in.
(2.5 cm) outside the cooking area.

■

Do not place canner on two surface cooking areas, elements
or surface burners at the same time.

■

On ceramic glass models, only use flat-bottomed canners.

■

For more information, contact your local U.S. Government
Agricultural Department Extension Office. In Canada, contact
Agriculture Canada. Companies that manufacture home
canning products can also offer assistance.

Cookware

IMPORTANT:

cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides, a well-

fitting lid and the material should be of medium-to-heavy
thickness.

Rough finishes may scratch the cooktop. Aluminum and copper
may be used as a core or base in cookware. However, when used
as a base it can leave permanent marks on the cooktop or grates.

Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A non-stick finish has
the same characteristics as its base material. For example,
aluminum cookware with a non-stick finish will take on the
properties of aluminum.

Use the following chart as a guide for cookware material
characteristics.

COOKWARE CHARACTERISTICS

Aluminum

Cast iron

Ceramic or
Ceramic glass

Never leave empty cookware on a hot surface

Heats quickly and evenly.

■

Suitable for all types of cooking.

■

Medium or heavy thickness is best for

■

most cooking tasks.

Heats slowly and evenly.

■

Good for browning and frying.

■

Maintains heat for slow cooking.

■

Follow manufacturer’s instructions.

■

Heats slowly, but unevenly.

■

Ideal results on low to medium heat

■

settings.

Copper

Earthenware

Porcelain enamel­on-steel or cast
iron

Stainless steel

Heats very quickly and evenly.

■

Follow manufacturer’s instructions.

■

Use on low heat settings.

■

See stainless steel or cast iron.

■

Heats quickly, but unevenly.

■

A core or base of aluminum or copper on

■

stainless steel provides even heating.

7

ELECTRONIC OVEN CONTROL

FIRST STEP/
NEXT STEP

OOL

C

14

1. Sequence Programming

2. Electronic Oven Control Display

3. Oven Light

4. ACCUSIMMER™ Pad

Display

WARNING

12

ACCUBAKE

REVIEW

STEPS

1,2,3,4

PROGRAMMING

UNDO

CONVECT

BAKE

BAKE

BROIL

HEATING OPTIONS

13

5. Stop/Cancel

6. Start

7. Clock Set

WARM

TEMP

12

AUT

CLEAN

B

S A

ST AR

O

TIME

E

C

TIMER

ST OP

T

TIME

HR

TIMING OPTIONS

SET

MIN

910

TIMER

OFF

8

8. Timer Functions

9. Hour/Minute Adjustment

10. Timed Cooking/Timed Cooling

CLOCK

SET

S

OVEN
LIGHT

TA R T

3

6711

The STOP CANCEL pad stops any function except the Clock,
Timer and Control Lock.

4

ST OP

CANCEL

5

11. Auto Clean

12. Temperature Adjustment

13. Oven Functions

14. Cool Function

Stop Cancel

Food Poisoning Hazard

Do not eat food in oven if "PF" shows on the
electronic oven control display.

Doing so can result in food poisoning or
sickness.

When “PF” shows on the electronic oven control display, a power
failure has occurred and food in the oven may not be properly
cooled or fully cooked.

In the case of a power failure, do not eat the food in the oven.
Press any pad and reset the Clock if needed.

When power is first supplied to the appliance, “PF” and the
current time will appear on the display. Press any pad to clear
“PF” from the display.

When the oven is not in use, the display shows the time of day.
When performing a timed cook function, the display will show

either hours and minutes, or minutes and seconds.

Start

The START pad begins any oven function. If not pressed within 5
seconds after pressing a function pad, the “START?” indicator
light will flash as a reminder. On some models, “START?” will
appear on the display.

If not pressed within 5 minutes after pressing a function pad, the
oven display will return to the time of day mode and the
programmed function will be canceled.

Clock

This is a 12-hour clock that shows a.m. and p.m.

To S et :

Before setting, make sure the oven and Timer are off.

Press CLOCK SET.

1.

Press the HR or MIN “up” or “down” arrow pads to set the

2.

time of day, including a.m. or p.m.
Press CLOCK SET or START.

3.

Tones

Tones are audible signals, indicating the following:

One tone

■

Valid pad press

■

Oven is preheated (long tone)

■

Function has been entered

Three tones

■

Invalid pad press

Four tones

■

End-of-cycle

■

Reminder, repeating each minute after the end-of-cycle tones

Reminder Tones:

hold STOP TIME for 5 seconds. “rEP OFF” will appear in the
display. Repeat to turn reminder tones back on, and “rEP on” will
appear in the display.

All Tones:

end-of-cycle tones can be turned off.

Reminder tones may be turned off. Press and

All of the above tones are preset on. All except the

8

To Turn Off/On:

tone will sound and “Snd OFF” will appear on the display. Repeat
to turn tones on and “Snd on” will appear on the display.

Tone Pitch:

low.

To Change:

tone will sound and “Snd LO” will appear on the display. Repeat
to change and “Snd Hi” will appear on display.

Press and hold START TIME for 5 seconds. A

The pitch is preset at high, but can be changed to

Press and hold CONVECT BAKE for 5 seconds. A

Fahrenheit and Celsius

The temperature is preset at Fahrenheit, but can be changed to
Celsius.

To Change:

sound and “°C” will appear on the display. Repeat to change
back to Fahrenheit. To exit mode, press STOP CANCEL.

Press and hold BROIL for 5 seconds. A tone will

Oven Temperature Control

IMPORTANT:

temperature because opening the oven door may cause burner
cycling to give incorrect readings.

The oven provides accurate temperatures; however, it may cook
faster or slower than your previous oven, so the temperature
calibration can be adjusted. It can be changed in Fahrenheit or
Celsius.

A minus sign means the oven will be cooler by the displayed
amount. No sign means the oven will be warmer by the displayed
amount. Use the following chart as a guide.

ADJUSTMENT °F
(ADJUSTMENT °C)

10°F (5°C) ...a little more

Do not use a thermometer to measure oven

COOKS FOOD

Timer

The Timer can be set in hours or minutes up to 12 hours and 59
minutes, and counts down the set time. The Timer does not start
or stop the oven.

To S et :

Press TIMER SET. If no action is taken after 5 minutes, the

1.

display will return to the time of day mode.
Press the HR or MIN “up” or “down” arrow pads to set the

2.

length of time to cook.
Press START or TIMER SET. When the set time ends, end-of-

3.

cycle tones will sound, then, if enabled, reminder tones will
sound every minute.

Press TIMER OFF anytime to cancel the Timer.

4.

Remember, do not press the STOP CANCEL pad because
the oven will turn off.

To display the time of day for 5 seconds when the timer is
counting down, press CLOCK SET.

Control Lock

The Control Lock shuts down the control panel pads to prevent
unintended use of the oven.

When the control is locked, only the ACCUSIMMER™, CLOCK
SET, OVEN LIGHT and TIMER pads will function.

To Lock/Unlock Control:

and Timer are off. Press and hold START for 5 seconds. A single
tone will sound and “Loc” will appear on the display.

Repeat to unlock. “Loc” will disappear from the display.

Before locking, make sure the oven

12-Hour Shutoff

The oven control is set to automatically shut the oven off 12
hours after the oven turns on. This will not interfere with any
timed or delayed cook function.

The oven light will come on when the oven door is opened. To
keep the light on continuously, turn the light on by pressing OVEN
LIGHT.

To O ver ri de :

longer than 12 hours, press and hold CLOCK SET for 5 seconds.
A single tone will sound and “12H OFF” will appear on the
display. The oven will remain on until turned off.

To R ese t:

tone will sound and “12H on” will appear on the display.

For longer cooking periods that require oven usage

Press and hold CLOCK SET for 5 seconds. A single

20°F (10°C) ...moderately more

30°F (15°C) ...much more

-10°F (-5°C) ...a little less

-20°F (-10°C) ...moderately less

-30°F (-15°C) ...much less

To A dj us t O ve n Te mp er at ur e C al ib ra ti on :

Press and hold BAKE for 5 seconds until the oven display

1.

shows the current calibration, for example “0°F CAL.”
Press the TEMP “up” or “down” arrow pad(s) to increase or to

2.

decrease the temperature in 10°F (5°C) amounts. The
adjustment can be set between 30°F (15°C) and -30°F
(-15°C).

Press START.

3.

OVEN USE

Odors and smoke are normal when the oven is used the first few
times, or when it is heavily soiled.

IMPORTANT:

the fumes given off. Exposure to the fumes may result in death to
certain birds. Always move birds to another closed and well
ventilated room.

IMPORTANT:

liners or cookware because permanent damage will occur to the
oven bottom finish.

■

Do not cover entire rack with foil because air must be able to
move freely for best cooking results.

■

To catch spills, place foil on rack below dish. Make sure foil is
at least 1 in. (2.5 cm) larger than the dish and that it is turned
up at the edges.

■

Do not cover food with aluminum foil when convection
cooking (on some models).

The health of some birds is extremely sensitive to

Aluminum Foil

Do not line the oven bottom with any type of foil,

9

Positioning Racks and Bakeware

1

2

IMPORTANT:

door or bottom. Permanent damage will occur to the porcelain
finish.

RACKS

Position racks before turning the oven on. Do not move racks
with bakeware on them. Make sure racks are level. To move a
rack, pull it out to the stop position, raise the front edge, then lift
out. Use the following illustration and chart as a guide.

FOOD RACK POSITION

Never place food or bakeware directly on the oven

5
4
3
2

1

BAKEWARE/
RESULTS

Insulated cookie
sheets or baking
pans

Little or no

■

bottom
browning

Stainless steel

Light, golden

■

crusts
Uneven

■

browning

Stoneware

Crisp crusts

■

Ovenproof
glassware, ceramic
glass or ceramic

Brown, crisp

■

crusts

RECOMMENDATIONS

Place in the bottom third of oven.

■

May need to increase baking time.

■

May need to increase baking time.

■

Follow manufacturer’s instructions.

■

May need to reduce baking temperatures

■

25°F (15°C).

Frozen pies, large roasts, turkeys, angel
food cakes

Bundt cakes, most quick breads, yeast
breads, casseroles, meats

1 or 2

2

Meat Thermometer

On models without a temperature probe, always rely on a meat
thermometer to determine doneness of meat and poultry. The
internal temperature, not appearance, is what counts. A meat
thermometer is not supplied with this appliance.

Cookies, biscuits, muffins, cakes, non­frozen pies

2 or 3

■

Insert the thermometer into the center of the thickest portion
of the meat or inner thigh or breast of poultry. The tip of the
thermometer should not touch fat, bone or gristle.

BAKEWARE

To cook food evenly, hot air must be able to circulate. Allow 2 in.
(5 cm) of space around bakeware and oven walls. Use the
following chart as a guide.

NUMBER OF
PAN( S)

POSITION ON RACK

■

After reading the thermometer once, push it into the meat

¹⁄₂

in. (1.25 cm) more and read again. If the temperature

drops, cook the meat or poultry longer.

■

Check all meat in two or three places.

Oven Vent with Removable Deflector

1 Center of rack.

2 Side by side or slightly staggered.

3 or 4 Opposite corners on each rack. Make sure that no

The bakeware material affects cooking results. Follow
manufacturer’s recommendations and use the bakeware size
recommended in the recipe. Use the following chart as a guide.

BAKEWARE/
RESULTS

Light colored
aluminum

Light golden

■

crusts
Even browning

■

Dark aluminum and
other bakeware
with dark, dull and/
or non-stick finish

Brown, crisp

■

crusts

bakeware piece is directly over another.

Bakeware

RECOMMENDATIONS

Use temperature and time recommended

■

in recipe.

May need to reduce baking temperatures

■

25°F (15°C).
Use suggested baking time.

■

For pies, breads and casseroles, use

■

temperature recommended in recipe.
Place rack in center of oven.

■

1. Removable Deflector

2. Oven Vent

The oven vent should not be blocked or covered, because the
vent allows the release of hot air and moisture from the oven.
Doing so will cause poor air circulation, affecting cooking and
cleaning results. Never set plastics, paper or other items that
could melt or burn near the oven vent.

The oven vent has a removable porcelain enamel deflector to be
used during a Self-Clean Cycle. The deflector is used to reduce
the possibility of staining. To ensure proper oven ventilation
during any other oven function, remove the deflector from the
oven vent.

To Remove the Deflector:

Wait until deflector is cool.

1.

Remove deflector. You may want to wear oven mitts

2.

while doing so.

10

Oven Door Vent

1

1. Oven door vent

Hot air and moisture escape from the door vent during certain
oven modes. Some condensation may occur, however this will
not affect cooking performance.

REFRIGERATED OVEN USE

The POLARA™ Electric Refrigerated Range combines the
convenience of a 30” freestanding electric self-cleaning range
with an innovative refrigeration cooling system.

Both systems work together, giving you the flexibility to store
foods in the refrigerated range for up to 24 hours before a preset
cook time begins.

Cool Function

The Cool Function allows you to program a cool setting for a
maximum of 24 hours, and allows you to store your pre-prepared
food(s) at the same storage temperatures as those of your
refrigerator.

Foods with beaten egg whites such as angel food cake and
soufflés, foods with leavening agents or baking powder, or frozen
meats and poultry are not suited to sequence cooking with a
Cool Function at the beginning.

IMPORTANT:

keeps track of the accumulated cooling time. Once the maximum
time has been reached, the COOL Function will be locked out.

Further cooling functions will be disabled until either 12 hours has
elapsed with no cooling, or a cook function, such as preheat, has
been accomplished.

To Set an Automatic Maximum 24 Hour Cool Function:

Press COOL. “COOL” will appear on the oven display.

1.

“START?” will appear on the oven display after 5 seconds.
When programming a COOL function as part of a sequence,

COOL must be programmed as the first step. See “Sequence
Programming” section for more information.

The preheat time may be longer if the oven was in a Cool
Function mode prior to the beginning of the cook function.
See “Bake” section for more information about preheating.

Press START.

2.

Press STOP CANCEL at any time to clear function.

3.

To Set a Delayed or Timed Cool Function:

Press COOL.

1.

Press START TIME.

2.

Press the HR and MIN “up” or “down” arrow pads to enter

3.

the time of day to start.
Press STOP TIME.

4.

Press the HR and MIN “up” or “down” arrow pads to enter

5.

the time of day to end cooling.

A 24-hour timer within the electronic oven control

Press START. “DELAY” and “COOL” will appear on the oven

6.

display. When the start time is reached, the oven will
automatically begin to cool. When the stop time is reached,
the oven will shut off automatically. “End” will appear on the
display and end-of-cycle tones will sound.

Press STOP CANCEL to clear the display and/or stop

7.

reminder tones.

Use the following chart as guide when storing foods within the
oven cavity.

COOL FUNCTION CHART

FOODS RECOMMENDATIONS

Do not use warm sequence

Breakfast Casserole

Breakfast Rolls, Refrigerated
Dough

Chicken Breasts, Boneless,
Skinless

Lasagna, Fresh

Lasagna, Frozen

Oven Stew

Roasts

Whole Chicken or Turkey

■

after baking.
Cool for no more than 12

■

hours uncovered.

Do not use warm sequence

■

after baking.
Place in baking pan.

■

Cool for no more than 12

■

hours uncovered.

Cover with foil, brush with oil

■

or shake with seasoned
coating mix.

Cover with foil.

■

Cover with foil.

■

Cover with lid or foil.

■

Cook uncovered or place in

■

an oven bag.

Brush with oil or place in an

■

oven bag.

Sequence Programming

WARNING

Food Poisoning Hazard

Do not eat food in oven if "PF" shows on the
electronic oven control display.

Doing so can result in food poisoning or
sickness.

When “PF” shows on the electronic oven control display, a power
failure has occurred and food in the oven may not be properly
cooled or fully cooked.

In the case of a power failure, do not eat the food in the oven.
Press any pad and reset the Clock if needed.

Sequence Programming allows you to program up to four cook
functions at one time, and is usable with other electronic oven
control functions, such as the Timer.

Sequence Programming takes precedence over any non­sequenced cook function. For example, if an untimed Bake
function is in process and a sequence program is started, the
untimed Bake function will be canceled, and the program
sequence will start.

11

All steps of a sequenced program must be programmed with a
stop time. If a stop time is not entered for a step within the
sequence program, and the FIRST STEP/NEXT STEP pad is
pressed, three tones will sound indicating an invalid key press.

To Program the First Step of the Sequence:

Press FIRST STEP/NEXT STEP.

1.

“PROGRAM” and “STEP” will appear on the display. A
flashing “1” will also appear on the display, indicating that
step 1 is being programmed.

Choose the desired cook function. For example, press COOL.

2.

Press START TIME, then HR and MIN “up” or “down” arrow

3.

pads to set the time of day for the first cook function to begin.
If START TIME is not pressed, then the sequence of cook

functions will begin immediately once programming is
complete and START is pressed.

Press STOP TIME, then HR and MIN “up” or “down” arrow

4.

pads to set the time of day for the first cook function to stop.
The display will show either the time of day (if start time was

not programmed) or the start time (if same was programmed),
but with a flashing colon. “Stop” and “Time” will also appear
on the display.

When programming a COOL function as part of a

NOTE:

sequence, COOL must be programmed as the first step.

To Program Next Steps of the Sequence:

Press FIRST STEP/NEXT STEP.

1.

“PROGRAM” and “STEP” will appear on the display. The
number of the step being programmed will flash. “START”
and “TIME will appear on the display.

Choose the desired cook function. For example, press BAKE.

2.

Press TEMP “up” or “down” arrow pad (if desired) to select

3.

temperature.
Press STOP TIME, then HR and MIN “up” or “down” arrow

4.

pads to select stop time.
Press START to begin sequence once all steps haven been

5.

programmed.
Press STOP CANCEL at any time to clear program and to

6.

stop program.

Continue to repeat the steps above until up to all four cook
functions are programmed.

To Review/Modify Programmed Sequence:

If program steps are partially or completely programmed, and the
sequence has not been started, the programmed cook functions
can be reviewed.

Press REVIEW STEPS. Step 1 will appear in the display

1.

Each subsequent press of REVIEW STEPS will cause display
of programmed steps in order. “STEP” and “RECALL” will
appear on the display. The number of the displayed step will
flash. A recalled step will remain lit on the display for 5
minutes if no further action is taken.

If fewer than four steps have been programmed, press

2.

REVIEW STEPS repeatedly until the last programmed step is
displayed, then press FIRST STEP/NEXT STEP if it is desired
to program an additional step.

While a step is recalled, a cook function pad can be used to
change the function, or the TEMPERATURE “up” or “down”
arrow pad can be used to change the set temperature.

START TIME, when used with the HR or MIN “up” or “down”
arrow pads, can be used to change, add or delete a delayed
start.

STOP TIME can be used to change the stop time. Changing
the stop time of a step will automatically change the start
times and stop times of all subsequent programmed cook
functions.

To Modify Sequence Programming:

Press UNDO. The last step of the sequence will be canceled.

1.

If the programmed sequence has not been started, see “To
Program Next Steps of the Sequence” section to program a
step to replace the canceled cook function.

Press START. The first step will show on the display and the

2.

program sequence will begin.
Changes can be made to the STOP TIME during a

programmed cook function. However, changes cannot be
made after a programmed cook function has been
completed.

If at any time during an active sequenced program
FIRST STEP/NEXT STEP is pressed, three tones will sound.

Bake

ACCUBAKE® DUO SYSTEM™ Temperature Management

The ACCUBAKE DUO SYSTEM electronically regulates the oven
heat levels during preheat and bake to maintain the most uniform
temperature control by utilizing 2 temperature sensors to
independently control the bake and broil elements for optimal
cooking results.

The bake and broil elements cycle on and off in intervals. The
bake element will glow red when cycling on, the broil element will
not. This feature is automatically activated when the oven is in
use.

Before baking and roasting, position racks according to the
“Positioning Racks and Bakeware” section. When roasting, it is
not necessary to wait for the oven preheat conditioning time to
end before putting food in unless recommended in the recipe.

To Bake or Roast:

Press BAKE.

1.

Press TEMP “up” or “down” arrow pad to set a temperature

2.

other than 350°F (175°C) in 5° amounts. The bake range can
be set between 170°F and 500°F (75°C and 260°C).

Press START. The temperature can be changed after this

3.

step. START does not need to be pressed again.
Press STOP CANCEL when finished.

4.
Preheating

After START is pressed, the oven will enter a timed preheat
conditioning. “PrE” and the time countdown will appear on the
display. When the preheat conditioning time ends, a tone will
sound and the selected temperature will appear on the display.

Preheat temperatures are affected by varying factors such as
room temperature and peak energy usage times. It is normal for
the temperature showing on the display and the actual oven
temperature to differ.

Waiting an additional 10 minutes after the preheat conditioning
time ends to put food in the oven is suggested when baking
foods with leavening ingredients, such as yeast, baking powder,
baking soda and eggs.

Broil

Broiling uses direct radiant heat to cook food. Changing the
temperature when Custom Broiling allows more precise control
when cooking. The lower the temperature, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broiling temperatures.

12

■

Use only the broiler pan and grid provided with the range. It is
designed to drain juices and help prevent spatter and smoke.

■

For proper draining, do not cover the grid with foil. The
bottom of the pan may be lined with aluminum foil for easier
cleaning.

■

Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to prevent curling.

■

Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.

■

After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.

Before broiling, position rack according to Broiling Chart. It is not
necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack. Close the door to
the broil stop position to ensure proper broiling temperature.

To Broil:

Press BROIL.

1.

Press START.

2.

Press STOP CANCEL when finished.

3.

BROILING CHART

For best results, place food 3 in. (7 cm) or more from the broil
element. Times are guidelines only and may need to be adjusted
for individual foods and tastes. Recommended rack positions are
numbered from the bottom (1) to the top (5). For diagram, see the
“Positioning Racks and Bakeware” section.

FOOD

Steak

1 in. (2.5 cm) thick
medium rare
medium
well done

*Ground meat patties

in. (2 cm) thick

³₄

well done 4 13-14 7-8

Pork chops

1 in. (2.5 cm) thick 4 20-22 10-11

RACK
POSITION

4
4
4

COOK

TIME

minutes

Side 1 Side 2

14-15
15-16
18-19

7-8
8-9
9-10

FOOD

Chicken

bone-in pieces
boneless breasts

Fish

in.

¹₄- ¹₂

Fillets

(.6-1.25 cm) thick

Steaks

(2-2.5 cm) thick

* Place up to 9 patties, equally spaced, on broiler grid.

³₄

- 1 in.

RACK
POSITION

3
4

4

4

COOK

TIME

minutes

Side 1 Side 2

17-20
11-16

8-10

16-18

17-20
11-16

4-5

8-9

Convection Cooking

In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air maintains a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture.

Most foods can be cooked at lower cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.

■

It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.

■

Keep heat loss to a minimum by only opening the oven door
when necessary.

■

Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.

■

Test baked goods for doneness a few minutes before the
minimum cooking time with an alternative method such as a
toothpick.

■

Use a meat thermometer or a temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in two or three places.

Convection Baking

During convection baking or roasting, the bake and broil
elements cycle on and off in intervals to maintain the oven
temperature, while the fan constantly circulates the hot air.

If the oven door is opened during convection baking or roasting,
the broil element and fan will turn off immediately and the bake
element will turn off in 2 minutes. They will come back on once
the door is closed.

■

For optimal cooking results, do not use aluminum foil.

■

Reduce recipe temperature 25°F to 50°F (14°C to 28°C). The
cook time may need to be reduced also.

Ham slice, precooked

in. (1.25 cm) thick 4 8-10 4-5

¹₂

Frankfurters

Lamb chops

1 in. (2.5 cm) thick 4 14-17 8-9

45-73-4

To Convection Bake:

Before convection baking or roasting, position the racks
according to the “Positioning Racks and Bakeware” section.
When using two racks, place them on rack positions 2 and 4.

13

When roasting with CONVECT BAKE, use the roasting rack on
top of the broiler pan and grid. It is not necessary to wait for the
oven to preheat before putting food in, unless recommended in
the recipe.

1. Roasting Rack

2. Broiler Grid

3. Broiler Pan

Press CONVECT BAKE.

1.

Press the TEMP “up” or “down” arrow pads to enter a

2.

temperature other than 350°F (177°C). The convection bake
range can be set between 170°F and 500°F (77°C and
260°C).

Press START.

3.

A preheating time will count down on the display and “PrE”
will appear. The oven control automatically sets preheating
time based on the oven temperature selected.

As the preheating time ends, the set temperature replaces
“PrE” on the display. When the set temperature is reached, if
enabled, one tone will sound.

The temperature settings can be changed any time after
pressing START. Changing the temperature will not change
the preheat countdown time.

Press STOP CANCEL when finished cooking.

4.

Use the following chart below when convection roasting meats
and poultry.

†

Do not stuff poultry when convection roasting.

CONVECTION ROASTING CHART

Food/Rack
Position

Cook Time
(minutes per
pound)

Oven Temp. Internal Food

Te mp .

Food/Rack
Position

Pork, Rack Position 2

Loin Roast

(boneless)

Shoulder
Roast

Ham, Rack Position 2

Fresh

(uncooked)

Fully Cooked

Lamb, Rack Position 2

Leg, Should er
Roast

medium
well done

†

Chicken, Rack Position 2

Whole

3-5 lbs.
(1.5-2.2 kg)

5-7 lbs.
(2.2-3.1 kg)

†

Turkey, Rack Positions 1 or 2

13 lbs. and
under
(5.85 kg)

Over 13 lbs.
(5.85 kg)

†

Cornish Game Hens, Rack Position 2 or 3

1-1.5 lbs.
(0.5-0.7 kg)

Cook Time
(minutes per
pound)

30-40

35-40

25-35

15-20

25-30
30-35

20-25

15-20

10-15

10-12

50-60 325°F (160°C) 180°F (82°C)

Oven Temp. Internal Food

325°F (160°C)

325°F (160°C)

300°F (145°C)

300°F (145°C)

300°F (145°C) 160°F (71°C)

325°F (160°C)

325°F (160°C)

300°F (145°C)

300°F (145°C)

Te mp .

160°F-170°F
(71°C-75°C)

160°F-170°F
(71°C-75°C)

160°F (71°C)

160°F (71°C)

170°F (77°C)

180°F (82°C)

180°F (82°C)

180°F (82°C)

180°F (82°C)

Beef, Rack Position 2

Rib Roast

rare
medium
well done

Rib Roast

(boneless)
rare
medium
well done

Rump, Sirloin
Tip Roast

rare
medium
well done

Meat Loaf

Veal, Rack Position 2

Loin, Rib,
Rump Roast

medium
well done 25-35

20-25
25-30
30-35

22-25
27-30
32-35

20-25
25-30
30-35

20-25

30-40

140°F (60°C)

300°F (145°C)

300°F (145°C)

300°F (145°C)

325°F (160°C)

325°F (160°C) 160°F (71°C)

160°F (71°C)
170°F (77°C)

140°F (60°C)
160°F (71°C)
170°F (77°C)

140°F (60°C)
160°F (71°C)
170°F (77°C)

165°F (74°C)

170°F (77°C)

Warm Hold Feature

Warm Hold allows hot cooked foods to stay warm before serving.
It can also be used at the end of a timed cook.

To Use Automatic Warm/Cool:

At the end of a timed cook (either with or without a delayed start),
or at the end of a sequence program in which the last step is not
the Warm Hold mode, the oven will automatically set a one hour
warm hold at 170°F (77°C).

If the Warm Hold mode is not canceled at any time during the 1­hour period, it will immediately be followed by the Cool Function
mode, which will operate for up through 24-hours or until the
function is canceled. The Cool Function mode will also occur at
the end of a sequenced program which ends with a timed Warm
Function. See “Sequence Programming” section for more
information.

When the cook time ends or the last step of the sequence is
complete, the oven display will show a warming count down
time.

When warming time ends and the oven control enters the Cool
Function mode, “COOL” will show on the oven display. The time
of day will also show in the 4-digit display.

14