INSTALLATION Checklist
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?
FINAL PREPARATION
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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