Silicone Baking Mat - Set of 2 Half Sheet (Thick & Large 11 5/8" x 16 1/2") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
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No, the pizza is not included in the price.
Dean, how are you today? These mats can withstand temperatures as high as 480 degrees Fahrenheit. It's no problem to roast vegetables or meat. Max is a Velesco employee.
Terilee, how are you today? in the lead up to To warm up faster, most ovens raise the temperature well above the target temperature. Because the mats are only designed for 480 degrees Fahrenheit, they may be damaged depending on their location. I hope this information is useful. Velesco's Max.
Despite the fact that they are non-profit, Grease or butter will seep in around the edges and up beneath the surface because it is porous. I don't think there's a way around it unless you use a lot of grease.
Selected User Reviews For Silicone Baking Mat - Set of 2 Half Sheet (Thick & Large 11 5/8" x 16 1/2") - Non Stick Silicon Liner for Bake Pans & Rolling - Macaron/Pastry/Cookie/Bun/Bread Making - Professional Grade Nonstick
When used correctly, it's fantastic! I deducted a star because, even when used properly, it stains easily. br>Warning: This page contains sensitive information. Keep the temperature below 400 degrees Fahrenheit and avoid using the broiler. My husband used it without reading the instructions, and it caused the oven to catch fire. Oy! If this occurs, close the oven door. You don't want more oxygen in because it will feed the fire; if you have to, sprinkle baking soda on top of the flame to put out the flame. It was necessary for us to do so.
I'll have to make a new batch with parchment paper as a result of these mats! In addition, I noticed that the red outline was beginning to peel away-.
That is no longer the case! I'm not sure how I didn't get this sooner. br>I have air bake sheet pans, Wilton sheet pans, inexpensive sheet pans, and a sophisticated computerized gas oven. Even with all of these accoutrements, I wasn't getting the premium results that I should have. My biscuits and cookies came out perfectly when I used the Silicone Baking Mat. Fluffy biscuits that are evenly golden and just right. Sugar cookies are soft but not gooey, crisp but not crunchy, just the way they should be. My baking mats are fantastic, and I would strongly recommend them to any baker. When I came across the Silicone Mats while looking for a baking stone, I decided to give them a try. I'm so happy I purchased the mats. One minor flaw is that the mats are about an inch wider than my cookie sheets, but this isn't a deal breaker for me. The biscuits make about a dozen per dough batch, so they fit perfectly; I always end up with 2 - 3 dozen biscuits. I made 3 more cookies than the pan could hold, so I'm down to 5 now. Because I don't place cookies on the slight curve where the mat crosses the pan's edge, I use 6 instead. Everything is fine; I have a few more cookies in my second baking batch. Because of the fiberglass web in between the silicone layers, most reviews and questions advise against cutting the mats. Cutting mats is, therefore, a bad idea. I admit that the mat's width being slightly wider than my cookie sheets irritates my OCD, but the mats should not be cut. br>Cleaning is a breeze. I give the mat a good rinse in hot water, and that's really all it needs. The mat is then wiped down with a clean damp cloth and a clean dry towel, and the job is finished. Now I just need to figure out where I'm going to put it. Hmmm . Because the mats were so tightly packed into the box, I had no choice but to tear it up. I use an empty 1 gallon plastic bag box as a storage container.
I despise having to deal with the annoying curling of parchment paper. How does one uncurl it and keep it flat on a baking sheet in the first place? Anyway, I'd had enough, so I went on the hunt for a silicone baking mat. I was a little hesitant because this was my first time baking with silicone products. However, I am very pleased with the finished product. br>br>I particularly like the way the corners have been cut. The mats fit perfectly in my 11x17 jelly roll pan, which is actually 11 inches by 17 inches. 5 x 16. 5 (as you might expect). Initially, I thought the mat's rounded corners would be far more appealing than the 45-degree angles. On closer inspection, I discovered that my pan actually curves upward, and that if the mat had rounded corners, the corners would be elevated. I'm not sure if it makes a difference. br>br>With all of it's non-stop non-stop nonstop nonstop nonstop nonstop nonstop nonstop nonstop nonstop nonstop nonstop The mat is actually non-stick, despite its appearance. When using a pan, be careful not to slip. This was a delightful surprise for me. This mat, unlike parchment paper, does not slide around. br>br>The chocolate chip cookies were the first to be put to the test. I used Pillsbury dough instead of making my own. The cookies are much easier to remove from the pan than they are from parchment paper. Aside from that, I don't see a significant difference. br>br>The second test involved using the oven's convection feature to make French macaron shells. On this mat, the shell batter spreads out much more evenly than on parchment paper. However, I had to cook the shells for a few minutes longer. As finicky as macarons are, I have a gut feeling that the mat absorbed some of the heat, resulting in the longer bake time, but I don't have any scientific evidence to back this up. The shells did appear to take longer to cool on parchment paper than they had previously. I'm not sure if it's because I'm antsy or not. It is simple to clean. br>br> With the mat still in the pan, I simply use a soft sponge. Nothing adheres to the surface.
For years, I've been debating whether or not to buy these. They were much more expensive for a while, and there were some concerns about leeching and plastic. I was just convinced that they would alter the flavor of whatever I was baking in some way. br>br>I finally gave in and purchased these, and they are fantastic! Nonsensical. The cookies didn't even stick to the stick. Even without the extra butter they usually get, the flavor was excellent. My pans will now last much longer because they are easy to clean. For the pair, this is a fantastic deal. br>br>They don't quite fit in my rimmed pan, but I'm not sure they're half sheets.
These were purchased to complement the Winware ALXP-II. 1318 Half-Price Commercial Size Sheet Pans, Set of 2 (13-inch x 19-inch x 19-inch x 19-inch x 18 x 18 x 18 x 18 x 18 x 18 x 18 I had purchased the cookie sheets (inches, aluminum) to replace the ruined and rusted ones we had been using. I'm not a professional baker, but I used to be a chef, and I still do all of the cooking now that I'm retired. It's nice to have the tools I'm used to, but even as a non-technical person, it's nice to have the tools I'm used to. Professionals will quickly notice how much better these pans and mats are than the methods they were previously using. The Silicone Baking Pads are exactly what they claim to be. Because there was no additional grease on the pan, my cookies lifted right off, saving calories. My pizza slid right off the pan, almost as easily as if it had been baked on a stone, but without the mess. br>I'm so glad I found these and would recommend them to anyone with even a basic understanding of cooking. Peter S.
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