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2.6
FINISHING YOUR INSTALLATION
FINAL CHECKLIST
1. Is the range properly leveled on it's legs/feet?
2. Has the anti-tip chain been properly installed?
3. Does the distance from the side cabinets comply with the manufacturers
instructions?
4. Is the electrical power source properly grounded?
5. Has the gas line been connected by following the manufacturer's directions?
6. Have all the necessary stoppers, valves, and gaskets been installed between
the range and the gas supply line?
7. Has the gas connection been checked for leaks using a soap and water
solution?
8. Has the range been set for the type of gas in use at the location?
9. Does the fl ame appear sharp blue, with no yellow tips, or surges in height or
power?
10. Has the minimum setting for all burners been adjusted to manufacturers
recommendations?
FINAL PREPARATION
All exterior steel body parts should be cleaned with warm, soapy water and with
a liquid stainless steel cleaner.
If any staining or grease build-up occurs, do not use steel wool, abrasive cloths,
abrasive cleaners, or powder cleaners. To remove hard stains from the stainless
steel unit, we recommend that you soak the area with hot, wet cloths to loosen
the substance. Then use a normal wood or nylon scraper to dislodge the stain.
Never use a metal knife, spatula, or any other metal tool to scrape stains off of
the stainless steel unit. Scratches are impossible to remove.
Before using the oven for the fi rst time, wash the oven cavity thoroughly with
a warm soap and water solution to remove any impurities left over from the
installation process, then wipe dry.
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