INSTALLERCHECKLIST
FINAL CHECK LIST
❑Specified clearances main- tained to cabinet surfaces.
❑Unit Level – front to back – side to side.
❑Burner caps positioned prop- erly on burner bases.
❑All packaging material removed.
❑Island trim or backguard at- tached according to instruc- tions.
❑Kick panel in place and two (2) screws secure.
❑The grill and/or griddle plate is correctly positioned, tilted slightly forward. (See page 9 for adjustment procedure.)
GAS SUPPLY
❑The appliance is connected only to the type of gas for which it is certified for use.
❑Manual gas shut off valve in- stalled in an accessible loca- tion (without requiring removal of range).
❑Unit tested and free of gas leaks.
❑If used on propane gas, verify that the propane gas supply is equippedwithitsownhighpres- sure regulator in addition to the pressure regulator supplied with the appliance.
ELECTRICAL
❑Receptacle with correct over- current protection is provided for service cord connection.
❑Proper ground connection.
OPERATION
❑Bezels centered on burner knobs, and knobs turn freely.
❑Each burner lights satisfacto- rily, both individually and with other burners operating.
❑Oven door hinges seated and door alignment is in proper po- sition. Door opens and closes properly.
❑Burner grates correctly posi- tioned.
❑INSTALLER: Leave the Care and Use Manual and Installa- tion Instructions with the owner of the appliance.
To Clean and Protect Exterior Surfaces
The stainless steel surfaces may be cleaned by wiping with a damp soapy cloth, rinsing with clear water and drying with a soft cloth to avoid water marks. Any mild glass cleaner will remove finger- prints and smears.
For discolorations or deposits that persist, refer to the Care and Use Manual.
To polish and protect the stainless steel, use a cleaner/ polish such as Stainless Steel Magic®.
DO NOT allow deposits to remain for long periods of time.
DO NOT use ordinary steel wool or steel brushes. Small bits of steel may adhere to the surface causing rust.
DO NOT allow salt solutions, disinfectants, bleaches or cleaning compounds to remain in contact with stainless steel for extended periods. Many of these compounds contain chemicals which could prove harmful. Rinse with water after exposure and wipe dry with a clean cloth.
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