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Felix Storch, Inc.
SUMMIT APPLIANCE DIV.
Operating Tips
Before using your cooktop for the first time, plug the appliance into the appropriate socket,
turn both controls to their highest setting, and allow the burners to heat up for three minutes
with no cooking utensils on them.
Keep the surface of the cooktop clean because dirt affects its efficiency.
You can use ordinary cooking utensils (saucepans, frying pans, etc.) as long as the base of
the utensil is smooth and flat and at least the same diameter as the burner (5¾” or 7”).
The bottoms of your pots and pans should be clean and dry when you place them on the
cooktop.
When cooking with large quantities of oil or fat, be sure to keep an eye on the pots and
pans at all times.
Don’t cook food in aluminum foil or plastic containers because these materials will melt.
The cooking surface
Your ceramic cooktop is made of an extremely hard and durable material. The surface is
scratch resistant, not scratch proof. Avoid using cookware with ridged bottoms. Ridged
pots with dirty or chipped enamel bottoms may scratch the cooktop if they are pulled
across the ceramic surface.
Make sure the cooktop and pot bottoms are clean before cooking. Certain items, particularly
sugar grains or crystallized liquids such as molasses or syrups are actually harder than ce-
ramic and can scratch the surface if they are not cleaned off immediately. However, small
or light scratches will not affect the safety or performance of the cooktop.
Pots and pans
Special cookware is not required, but as is true with all types of cooking appliances, the better
the cookware, the better the performance.
For the most even and energy efficient cooking, the diameter of the pots should match the di-
ameter of the burners as closely as possible.
Use cookware with thick, flat, smooth bottoms. Slightly concave bottoms will also work ade-
quately. Pans with convex bottoms will not cook well.
Using a lid while cooking will minimize the loss of heat and decrease the cooking time.
Copper bottom and aluminum pans may leave a residue on the cooktop in the form of metallic
lines. This is normal. These lines can be removed using a non-abrasive ceramic cooktop
cleaner or a shielded scraper blade.
Cast iron, glass or stoneware should not be used because they have poor heat transfer and
may scratch the surface.
CAUTION:
Be sure to clean the cooktop after each use. Each time the residue is allowed to
melt it becomes harder to remove and may mar the appearance of the cooktop. Let the
cooktop cool before cleaning.
