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ROOM VENTILATION
The use of a gas cooking appliance generates heat and humidity in the room where
it is installed. Proper ventilation in the room is needed. Make sure the kitchen is
equipped with a range hood of appropriate power (400 CFM minimum). Activate
the exhaust fan/range hood when possible. Intensive and continuous use of the
appliance may require additional ventilation, for example, by opening a window.
COOKTOP COOKING
Never pour cold water onto hot surfaces in a hot oven. The steam created could
cause serious burns or scalding and the sudden change in temperature can damage
the enamel in the oven.
We recommend that before you cook in your new range you heat the oven to 380°F
for 2 hours to run in BAKE mode. After the oven cools, wipe it out with hot water and
a mild detergent. We also recommend cleaning the racks and shelves before use.
When using the range for the first time you may notice the following:
1. There may be a smell. This is quite normal when the range is first heated as
residual oil from production of parts will be burnt off quickly.
2. There may be noises. This is also quite normal as new parts move and settle into
place during the initial heating process.
• This product is intended for the cooking of food and must not be used for other
purposes.
• Unstable or deformed pans should not be placed on the burners or hot plates in
order to avoid accidents caused by spill over.
• Particular care should be taken when cooking with oil or fat.
• Always ensure that the knobs are in the “O” Off or Stop position when the
appliance is not in use.
• Before maintenance and cleaning, disconnect the appliance and allow cooling
down. For reasons of hygiene and safety this appliance must always be kept
clean.
• Take care when using cleaning products in spray form: never direct the spray
onto the electrical wiring, thermostat and bulb.
OPERATION
INSTALLATION CHECKLIST
1. Is the range mounted on its legs?
2. Is the back guard securely connected?
3. Have the chains been properly installed?
4. Does the clearance from the side cabinets comply with the manufacturers’
direction?
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 gaskets been installed between the
range and the service line?
8. Has the gas connection been checked for leaks?
9. Has the range been setup for the type of gas available in the household?
(propane or natural gas)
10. Does the flame appear sharp blue with no yellow tipping?
11. Has the minimum setting for all burners been adjusted?
12. Have the cooktop flames been adjusted to customer preference?
13. Are the oven burners/elements installed properly and functioning?
FINAL PREPARATION
• All stainless steel body parts should be wiped with hot, soapy water and with a
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, and then use a wood or nylon scraper.
DO NOT use a metal knife, or any other metal tool to scrape stainless steel!
Scratches are almost impossible to remove.
• Before using the oven for food preparation, clean thoroughly with a warm
soap and water solution to remove film residues and any dust or debris from
installation, then rinse and wipe dry.
INSTALLATION
Room V
entilation
Installation Ch
ecklist
