•Prior to each track event/day, verify all fluids are at the
correct levels. Refer to “Fluid Capacities” in “Technical
Specifications” for further information.
• Prior to each track event, verify the front and rear brake
pads have more than ½ pad thickness remaining. If the
brake pads require changing, please burnish prior to
track outing at full pace.
NOTE: Use of DOT 4 brake fluid is suggested for extended
track usage due to increased thermal capacity.
• At the conclusion of each track event, it is recommended
that a brake bleed procedure is performed to maintain
the pedal feel and stopping capability of your Brembo
High Performance brake system.
• It is recommended that each track outing should end
with a minimum of one cool down lap using minimal
braking.
• If equipped with a removable lower front fascia grille, it
is recommended to remove it for track use during
warm/hot weather to improve cooling airflow to critical
powertrain and cooling system components. •
All SRT vehicles are track tested for 24 hours of endur-
ance. However, it is recommended that suspension
system, brake system, prop shaft, and ½ shaft boots
should be checked for wear or damage after every track
event.
• Track usage results in increased operating temperatures
of the engine, transmission, clutch – if equipped, drive-
line and brake system. This may affect noise (NVH)
countermeasures designed into your vehicle. New com-
ponents may need to be installed to return the system to
the original NVH performance.
• For race track usage it is recommended that the axle
fluid be changed every 4 hours of on track time.
• Tire pressure:
• 40psi (276kpa) hot, recommended 32psi (221kpa) front,
30psi (207 kpa) rear cold
NOTE: It is recommended that you target 40psi (276kpa)
Hot Tire Pressure at the conclusion of each track session.
Starting at 32psi (221kpa) Front and 30psi (207 kpa) Rear
Cold and adjusting based on ambient & track conditions is
recommended. Tire pressure can be monitored via the
instrument cluster display and can assist with adjustments.
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