Product Description: This thick, flexible Silpat mat transforms any sheet into a Non-Stick surface Can be reused thousands Of times Withstands temperature From -40F. To Over 480F Great for all your chocolate & sugar work A must have for every pastry chef SilpatCare Instructions Handling Silpat can be used from - 40to 250C (-40 to 482F). Work with the Silpat ona flat surface with the smooth side facing up (Silpat logo up). Check to ensure that the baking mat is dry and clean before placing any patisserieupon it. It can be used in all types of ovens and does not need tobe greased the Silpat is anti adherent by nature. De-panning After the baked pastries has cooled,remove the pieces one by one or by gently lifting the baking sheet to allowthem to roll off the tray. Maintenance and Care Wipe the Silpat with a damp spongeafter 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 Demarle approved detergent or a mild soap with a soft spongeto clean the surface. Do not use any scrapers or hard brushes toclean the baking mat. Shake off excess water and hang or lay flaton 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 heavyobjects 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.
