|
Handling
Silpat® can be used from -40C to 250C (-40F to 482F). 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 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 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. | 
