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INSTALLATION Checklist
FINAL PREPARATION
1. Is the range mounted on its legs?
2. Is the back guard securely connected?
3. Has the anti-tip device been properly
installed?
4. Does the clearance from the side
cabinets comply with the manufacturers
directions?
5. Is the electricity properly grounded?
6. Is the gas service line connected
following the directions of the
manufacturer?
7. Have all the proper valves, stoppers and
gasket been installed between the
range and the service line?
8. Has the gas connection been checked
for leaks?
9. Has the range been set for the type of
gas available in the household?
10. Does the flame appear sharp blue, with
no yellow tipping, shooting or flame
lifting?
11. Has the minimum setting for all burners
been adjusted?
All stainless steel body parts should be
wiped with hot, soapy water and with a
liquid stainless steel cleanser.
If build-up occurs, do not use steel wool,
abrasive cloths, cleaners, or powders! If it is
necessary to scrape stainless steel to
remove encrusted materials, soak with hot,
wet cloths to loosen the material, then use a
wood or nylon scraper. Do not use a metal
knife, spatula, or any other metal tool to
scrape stainless steel! Scratches are almost
impossible to remove.
Before using the oven for food preparation,
wash the cavity thoroughly with a warm
soap and water solution to remove film
residues and any dust or debris from
installation, then rinse and wiped dry.
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