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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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