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INSTALLATION CHECKLlST
1. Is the range mounted on its legs?
2. Is the backguard 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. Is the ignition of all oven burners functioning
properly?
11. Is the air flow to the over and broiler burners
properly adjusted?
12. Does the flame appear sharp blue, with no
yellow tipping, sooting or flame lifting?
13. Has the minimum setting for all burners been
adjusted?
14. Is the oven and broiler ignition working
properly?
15. Does the oven light work properly?
FINAL PREPARATION
Before using the oven, remove any protective
wrap from the stainless steel.
All stainless steel body parts should be wiped
with hot, soapy water and with a liquid stainless
steel cleanser.
If buildup 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.