INSTALLER FINAL CHECKLIST
GENERAL
❑
Placement of unit.
❑
Specified clearance maintained to cabinet surfaces.
❑
Unit Level - front to back, side to side.
❑
All packaging material and tie straps removed, drip pans clean and empty.
❑
Backguard attached if there is less than 12" clearance above the cooking surface to combustibles behind unit.
ELECTRICAL
❑
Receptacle with 15 ampere over-current protection is provided for service cord connection.
❑
Adequate ground connection.
❑
Front kick panel in place and two (2) screws secure.
GAS SUPPLY
❑
Connection: 1/2 NPT with a minimum 5/8" diameter flex line.
❑
Site gas supply is compatible with range model. The pressure regulator which is connected to the manifold is set
for 5.0” W.C. for natural gas or 10.0” W.C. for LP.
❑
Manual gas shut-off valve installed in an accessible location.
❑
Unit tested and free of gas leaks.
OPERATION
❑
All internal packing materials removed. Check below grate and inside oven.
❑
Bezels centered on burner knobs and knobs turn freely.
❑
Each burner lights satisfactorily, both individually and with other burners operating at the same time.
❑
Check flame characteristics on all burners and adjust as specified per instructions on page 17.
❑
Oven door hinges seated and door opens and closes properly.
❑
Burner grates correctly positioned, level, and do not rock.
18
CLEANING EXTERIOR SURFACES
The stainless steel surfaces may be cleaned by wiping with a damp soapy cloth or sponge. Any liquid soap (like
Dawn or Stainless Steel Magic) will remove fingerprints and smears. Do not use steel wool as it will scratch this
surface.
