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• New units are cleaned at the factory to remove
any visible signs of dirt, oil, grease, etc.
remaining from the manufacturing process.
Some stainless steel parts may have a plastic
protective wrapper which must be peeled off.
The cooktop should be washed thoroughly
with hot, soapy water and then rinsed and
wiped dry to remove these film residues and
any installation dust or debris before being
used for food preparation.
• All stainless steel body parts should be wiped
regularly with hot, soapy water and with a
liquid cleanser designed for this material if
build-up occurs.
DO NOT
use steel wool,
abrasive cloths, cleansers, or powders. If it is
necessary to scrape stainless steel to remove
encrusted material, 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.
A qualified installer should carry out the following
checks:
h
Check top burner
ignition. The low
flame should light at
every port.
h
Starting with the left
front burner, turn the
corresponding knob to the HI position–
see
drawing for proper flame height
.
h
Repeat steps for other burners.
1-1/2”
(3.8 cm)
3/8”
(0.95 cm)
Performance Checklist
Final Preparation
