21
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.
