Roman form 4 liters

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With the Roman form you can prepare delicious cold cuts, fish, stews, pates, vegetable dishes and bake long loaves.

Weight

: 2,300 KG

Shipping costs

: € 5,95

€ 29,95 *

Price per Unit

Variatie: Roman form 4 liters

Romeinse geglazuurde ovale ovenschaal 4,5 L

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Description
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Natural, ecological clay - the Roman form is made of specially baked clay, which is an environmentally friendly material and safe for health.
Practical, elongated shape - the pan is shaped like a popular loaf pan, making it especially perfect for baking pâtés, bread, cakes and stews.
For a wide variety of dishes - with the Roman pan you can prepare delicious cold cuts, fish, stews, pates, vegetable dishes and bake long loaves.
For the health conscious - roasting in a Roman pan does not require the addition of fat, making the prepared food lower in calories.
Cooking in a steam atmosphere - thanks to the steam generated during baking, the food retains valuable vitamins and juiciness.
Safe packaging - the Roman pan is sold in a sturdy cardboard box designed exclusively for him. This ensures that it is not damaged during transport and arrives in one piece

A 4 L Roman pan with lid is a great alternative to the popular standard loaf pan. The mold is made of natural material - clay. As a result, the dishes do not have to add fat during baking, they are easily digestible and they retain much more nutritional value.

The Roman pan is a universal cookware with which almost all dishes can be prepared. Its shape makes it perfect for bread, also gluten-free, but also for cakes and pâtés, also vegan, for example from chickpeas or lentils. The pan is ideal for roasting meat, fish and vegetable dishes. With the elongated 4 L pan, you can easily keep your food in shape and well moist.

Due to the porous structure of the Roman pan, water is released during baking, so that the dish is also steamed in the oven. This ensures that the food cooked in the casserole is crispy on the outside and sufficiently moist on the inside.

How to use:

- Before each use, the pan should be soaked in water for 10-15 minutes. The pan should be soaked whole, with its lid. Then it must be placed in a cool oven. To get a crispy dish, remove the lid from the pan 10 minutes before the baking/roasting ends.
- Before baking bread, grease the surface of the pan with butter or coconut oil and sprinkle with breadcrumbs or flour to make it easier to remove the baked bread.
- Do not place the pan directly over a gas burner or electronic hob.
- The Roman pan must not be exposed to sudden temperature changes.
- Do not pour cold liquids into the pan when it is hot.
- The maximum recommended temperature for baking/roasting in the Roman pan is 200°C.
- The pan is intended for use in gas and electric ovens.

Washing and cleaning:

After using the pan, it is necessary to soak it a few times in warm water and then wash it off with a sponge or soft brush. Stubborn soiling can be removed with baking soda. From time to time it is worth boiling the pot in water with vinegar to neutralize odors. The product is not dishwasher safe.
After washing, the jar should dry completely and then be kept open, best in a drafty place.

Total volume of the Roman pan : 4 L

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