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TLB GROUP LLC
Silicone Bread Sling for Dutch Oven, 2 PCS Non-Stick & Easy Clean Reusable Silicone Bread Baking Mat with Long Handles, Easy to Transfer Sourdough Bread, BM02
Silicone Bread Sling for Dutch Oven, 2 PCS Non-Stick & Easy Clean Reusable Silicone Bread Baking Mat with Long Handles, Easy to Transfer Sourdough Bread, BM02
Regular price
$25.88 USD
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$0.00 USD
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$25.88 USD
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- [LONG HANDLE DESIGN]- We have designed reasonable long handles on both sides of the silicone bread sling used in a Dutch oven. This design makes it easy to take out the finished product while avoiding burns, protecting your hands.
- [NON-STICK & EASY TO CLEAN]- Bread sling has a non-stick surface, suitable for baking all foods. It can be rinsed with water after use, or put it directly into the dishwasher to save time and effort.
- [REUSABLE]- Silicone baking mat is made of food-grade silicone, BPA-free. Sourdough silicone bread sling is extremely flexible, not easy to deform or break, durable.
- [HIGH TEMPERATURE RESISTANT]- Bread mats for baking is safe to use from -40°F to 500°F. When heating with the bread mat, the heat will be evenly distributed to ensure that the food will not burn.
- [MULTI-PURPOSE]- Silicone bread sling can also be used for baking cookies, pizza, chips, vegetables and meat. An ideal gift for a baking or cooking enthusiast.
Product Description
Easy to Store
LAY FLAT IN THE DISHWASHER
Our baking mats are dishwasher safe, all you have to do is lay them flat.
FOLDING FOR STORAGE
The baking mat is so soft that it can be folded up and placed in a drawer or cabinet.
Tips
1. It is recommended to boil in water for 10 minutes for the first use. If you receive a new product and are sensitive to odor, you can also bake it in an oven at 200℃-220℃ (392℉-428℉) for 10 minutes.
2. Do not use sharp knives directly on the baking mat to avoid scratching it.
3. Due to the presence of natural pigments in the ingredients themselves, if some ingredients cause silicone to color during use, it is a normal situation and does not affect the use.
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