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Final Preparation
• 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.
Performance Checklist
A qualified installer should carry out the
following checks:
Check top burner
ignition. The low flame
should light at every
port.
Starting with the left
front burner, turn the
corresponding knob to the HI position
drawing for proper flame height.
Repeat steps for other burners.
1-1/2"
(3.8 cm)
3/8"
(0.95 cm)
see
17
• All stainless steel 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.
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