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iNSTALLER CHECKLIST
FINAL CHECK
LiST
[]
Specified
clearances
main-
tained to cabinet surfaces.
[]
Unit Level
- front
to back
-
side to side.
[]
Burner
caps positioned
prop-
erly on sealed
burner bases.
[]
All packaging material removed.
[]
Island
trim or backguard
at+
tached.
Backguard
needed
if
horizontal
clearance
to com+
bustible materials
behind cook-
ing surface
is less than 12".
[]
Check
door fit to oven cavity.
Reinstall door if necessary
(See
door reinstallation
procedure
at
the bottom
of page 15.
[]
Kick panel in place and two (2)
screws
secure.
[]
The griddle
or grill plate
and
frame
is correctly
positioned,
tilted slightly forward. (See page
9 for adjustment
procedure.)
GAS SUPPLY
[]
Connection:
1/2" N.P.T.
with
a minimum
3/4"
diameter
flex line - suggested
length four
(4) ft., depending
upon
local
codes.
[]
[]
[]
[]
The
appliance
is connected
only to the type of gas for which
it is certified
for use.
Manual
gas shut off valve in+
stalled
in an accessible
Ioca+
tion (without requiring
removal
of range).
Unit tested
and free
of gas
leaks.
Gas supply pressure
does not
exceed
14" W.C. (34.9 mb).
ELECTRICAL
[]
Each
burner
lights satisfacto+
rily, both individually and with
other burners
operating.
[]
Air
Shutter
adjustment
for
proper flame made for Grill. See
Step 9 and Fig.9.
[]
Griddle
or grill is tilted
forward
and does not rock (not
all models).
[]
[]
[]
Receptacle
with correct
over-
current
protection
is provided
for service
cord connection.
[]
[]
Proper ground
connection.
[]
Proper poladty at receptacle.
OPERATION
[]
[]
If used on propane
gas, verify
that the propane
gas supply is
equipped with its own high pres+
sure regulator
in addition to the
pressure
regulator
supplied
with the appliance.
Bezels
centered
on burner
knobs, and knobs turn freely.
Oven door hinges
seated and
hinge locks in proper position.
Door opens
and closes
prop-
erly.
Burner
grates
correctly
posk
tioned, level, and do not rock.
INSTALLER:
Leave the Care
and Use Manual
and Installa+
tion Instructions
with the owner
of the appliance.
To Clean
and Protect
Exterior
Surfaces
The
stainless
steel
surfaces
may be cleaned
by
wiping
with a damp
soapy
cloth,
rinsing
with clear
water
and drying
with a soft cloth to avoid
water
marks. Any mild glass cleanerwill
remove fingerprints
and smears.
For discolorations
or deposits
that persist, refer to the
Care and Use Manual.
To polish and protect the stainless steel, use a cleaner/
polish such as Stainless
Steel Mag+c+L
DO NOT allow deposits
to remain for long periods of
time.
DO NOT use ordinary
steel wool or steel brushes.
Small bits of steel may adhere to the surface
causing
rust.
DO NOT allow salt solutions,
disinfectants,
bleaches
or cleaning
compounds
to remain
in contact
with
stainless
steel for extended
periods.
Many of these
compounds
contain
chemicals
which
could
prove
harmful.
Rinse with water after exposure
and wipe dry
with a clean cloth.
18
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