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 that the baking mat 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 pastries has cooled,
remove the pieces one by one or by gently lifting the baking sheet 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 Demarle approved detergent or a mild soap with a soft sponge
to clean the surface. Do not use any scrapers or hard brushes to
clean the baking mat. 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. | 
