Samsung FE-N300WX User Manual (user Manual) (ver.1.0) (English) - Page 30

Size of pans Induction cooking zones adapt automatically to the size of the bottom of the cookware up to a certain limit. However the magnetic part of the bottom of the cookware must have a minimum diameter depending upon the size of the cooking zone. Diameter of cooking zones 9"/240mm Minimum diameter of the bottom of the cookware 7"/180mm Using suitable Induction cookware Suitability test Cookware is suitable for induction cooking, if a magnet sticks to the bottom of the cookware and the cookware is labelled as suitable by the cookware manufacturer. Better pans produce better results. • You can recognize good pans by their bases. The base should be as thick and flat as possible. • When buying new pans, pay particular attention to the diameter of the base. Manufacturers often give only the diameter of the upper rim. • Do not use pans which have damaged bases with rough edges or burrs. Permanent scratching can occur if these pans pan are slid across the surface. • When cold, pan bases are normally bowed slightly inwards (concave). They should never be bowed outwards (convex). • If you wish to use a special type of pan, for example, a pressure cooker, a simmering pan, or a wok, please observe the manufacturer's instructions. Energy saving tips You can save valuable energy by observing the following points: • Always position pots and pans before switching on the cooking zone. • Dirty cooking zones and pan bases increase power consumption. • When possible, position the lids firmly on the pots and pans to cover them completely. • Switch the cooking zones off before the end of the cooking time to use the residual heat for keeping foods warm or for thawing. Right! Wrong! Wrong! 30_ Surface cooking