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Flexibake
Use and Care
- Follow the recipe as usual. There is no need to grease Flexibake. Place the pan on a baking tray or cooling rack for easy movement, and put the food into the pan. Bake as per recipe.
- After cooking, remove from the oven and allow to cool. As the pan is flexible, the food needs to have stabilized before removal. Pull each side away from the food. Bend down the sides, or invert and push on the base of the pan. Do NOT use a knife to remove or cut portions in the Flexibake pan, this will damage the silicon. nb for pastry only, remove from Flexibake immediately so that the pastry doesn't sweat.
- There should be limited food residue. If there is some, soak for a few minutes before placing on the top shelf of dishwasher, or wash in warm, soapy water. When clean, squash into any spare space in your cupboard.
Q & A
Does it ever stick?
Occasionally, very moist foods stick slightly. This is a function of physics, as wet solids suction onto surfaces. This can be overcome by the use of a little flour or cocoa before pouring in the batter. Alternatively, place the cooled dish in the freezer for 2 minutes. As the silicon takes on the ambient temperature very quickly, it causes mild iciness on the surface of the food, allowing for effortless removal.
Does it stain?
In certain circumstances. Excessively burning the contents, or the use of certain ingredients such as chocolate, can slightly discolour the silicon. This does not affect its performance.
Como Advanced
Before You Cook
- Wash your new pan in hot, soapy water. Rinse and dry.
- Do not season your pan. The non-stick surface does not require seasoning. On the contrary it should be kept clean as any oily residue will affect the non-stick features.
Cooking
Heat Setting
Use a lower heat setting than you normally would as our cookware conducts heat faster and more efficiently than other cookware. This is a consequence of its many micropores which result from its hand-poured casting.
Use the correct heat setting for the cooking method you are using:
- High heat for boiling only
- Medium heat for frying, sautéing or stir frying
- Low heat for simmering or warming
Pre Heating
Always heat the pan to the desired cooking temperature before adding the food. This will ensure the food cooks as you expect from the moment it hits the pan. Due to the heavy gauge aluminium base and its micropores, the pan heats very quickly and evenly . You should not over-heat the pan to hasten the heating process.
Oven Cooking
Your pan is oven-safe to 240°C.
Unique Lids
The pan's cast lid is truly unique. It seals with up to three times the inside pressure of light-weight stainless steel lids, trapping moisture for waterless cooking. There is a drip ring for self-basting.The heavy gauge retains considerable heat, allowing your pan to function as a stove-top oven. A twist of the lid allows the pouring spout to act as a steam vent.
Utensils
While your pan's 3-coat non-stick surface is resistant to scratches, it is better to use silicon, nylon or wooden tools.
*** TIP! do not use metal tools, nor sharp utensils in your pan.
Oils
You may use as much or as little oil or butter in your non-stick pan as you'd like. That's the beauty of non-stick. Many dishes may be cooked without fats for a healthier meal. However you can add oil or butter for a crisp texture, golden colour and more flavour.
*** TIP! do not use aerosol sprays in your pan as they leave a gummy residue that is very difficult to remove. For a lighter coating you can either wipe a small amount of oil over the surface, or use pure oil in a pump-action spray can.
Safety
The handles on our pots will stay cool for some time as stainless steel is a poor conductor of heat. However high heat, long cooking times, and oven cooking may cause the handles to become very hot. Please be careful. Please be careful when carrying a full pan as they will be heavy and you may spill hot food.
Storage
Do not nest your pots inside each other. As hard anodized surfaces are twice as hard as stainless steel, this is harsher than using metal utensils on the non-stick surface.
Knives
Sharpening
The easiest solution is the recently developed sharpeners with ceramic wheels (see our catalogue, Knife Block Set & Sharpener). They not only sharpen the blade, they do so at the correct angle. Lightly pull the knife blade through the ceramic wheels 8-10 times. Do this at least once per week.
Use
When cutting do NOT use a sawing motion other than with serrated knives. Rather, always push the knife away from you, as if it is coming in to land on the board.
Care and Storage
Do NOT place in dishwasher. All knives, regardless of their quality, suffer from the aggressive cleaning agents in a dishwasher. The characteristics of the stainless steel which allow it to sharpen easily and hold its edge also make it less resistant to these agents.
Store in a knife rack, not a drawer. This is for the safety of your fingers as much as the knife. |