Handling
Silpat® can be used from - 40°
to 250°C (-40° to 482°F). Work with the Silpat®
on
a flat surface with the smooth side facing up (Silpat® logo up).
Check to ensure
the Silpat® is dry and clean before placing any patisserie
upon it. It can be used in
all types of ovens and does not need to
be greased; the Silpat® is anti adherent by nature.
De-panning
After the baked patisserie has cooled,
remove the pieces one by one or by gently
lifting the Silpat® to allow
them to roll off the tray.
Maintenance and Care
Wipe the Silpat® with a damp sponge
after each use to remove crumbs or particles.
If washing is required,
lay the Silpat® in the sink and run warm water over surface.
Use a detergent or a mild soap with a soft sponge
to clean the surface. Do not use
any scrapers or hard brushes to
clean the Silpat®. Shake off excess water and hang
or lay flat
on surface to dry.
Storing
Store the Silpat® flat on a tray,
hang them with a clothing pin, or roll them up
(do not fold or place heavy
objects on top of rolled Silpat®).
Precautions
- Never cut or use sharp objects on the surface.
- Do not fold or store in a folded position.
- Do not grease.
* Life of product may be greatly reduced if precautions
are not taken.
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