Last week I ordered my first set of silicon bakeware and it just arrived. But now the box says to not use on gas, electric stove tops or broilers. We have a gas stove though. Has anyone else come accross this? Btw, i'm still not 100% on what a broiler is.
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Baking question
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Here's a link that might help you:
http://www.homeandkitchen.net/silicone-bakeware-guide.htm
It looks like you can use the bakeware in the oven, just not on the stovetop.
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The bakeware is a high heat resistant plastic. That being said, do not set it on the open flame of your stove top or the exposed heating element of an electric stove. Because broilers can get over 600 degrees (F) exposing the cook ware to the open flame or electric heating element in a broiler will cause it to melt and possbily catch fire. At regular oven temperatures (up to 500 degrees (F) or so) your new bake wear should be fine. You might need to "season" it with a bit of oil beore you use it the first time (check the box for directions).
Have fun!
ddean (AKA Networker)
Posted 3 years ago by ddean061353 #
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Let me knwo if it works like they say it does, i would really like to buy some, but my husband says they are rubbish, lol
Posted 3 years ago by Hizlilbrat #
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Broilers are typically the tiny bottom drawer of most standard ovens. They generally have a top heating element only, and are used at high temps to brown things quickly on top.... i.e. melt cheese, brown bread crumbs, etc. That's probably why the silicone bakeware can't take that high a temp. Same principle with a stove top, gas or electric. It would get too hot and melt the silicone. However, I understand they are great for baking. I would read the instructions carefully - probably not over temps in the 400 degree range. I think they are excellent for muffins, cakes, breads and such that cook lower (around 350) and for longer times. You also might want to check and see if they should be put directly on the oven racks, or if they work better sitting on a cookie sheet. Good luck, let us know how you experiment with them! AV
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I bought a silicone muffin pan last Christmas to make cakes for the other teachers. I have to say I didn't like it at all. I had problems getting stuff out without tearing. I loved the pretty tree shape, but it defeats the purpose if they are in crumbs. I would love to know how others have worked with theirs. I have to say I am not the best in the kitchen, but with a Dad that is a chef I can hold my own--except with that particular pan.
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SM - My friend that is a pastry chef told me that she too has trouble getting things out of these sometimes. She said she has to super oil them (pam them to death), or use the muffin liners. She said they do get better with time - like DD said, they get better as they are seasoned, however she also objected to them not holding their shape. I'm only passing on what she said, I do not like sweets, so though I know how, I don't bake much. I am most definitely a savory chef!!
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Sniff sniff, do I smell something burning Airy? He he he
Posted 3 years ago by Moonshadow_NZ #
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Instructions are written by someone translating from one language to another via a third language these days. Cultural references are not only lost but mangled in the process.
I have never used the silicone bakeware but I suspect you need to treat it like new cast iron and season the heck out of it.
Posted 3 years ago by ailuromaniac #
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