Silikomart Silicone Savarin Cake Mould

How do I use my Classic Mould

• Pour the mixture into the mould.
• Put the preparation in the oven, fridge or freezer. The mould can be placed directly in the oven from the freezer.
• Release the product from the mould by slightly bending the mould and delicately prising the edges apart before turning over the mould. If the mixture has been heated, only remove it from the mould after it has completely cooled down

We recommend filling the mould to the brim with the mixture so that every angle and detail is covered. When the mould has been filled, slam it onto the work surface, in order to make any bubbles surface. Everything has been designed in order to obtain a smooth and well-defined product once released from the mould. We recommend releasing the preparations from the moulds when they are either completely frozen (when using a cold preparation) or have completely cooled down (when baking them).

Caring for your Classic Mould

What is the minimum & maximum temperature my Classic Mould can stand? 
Your Classic mould can be placed in the freezer to – 60°C & into the oven up to + 230°C

How should I wash my Classic mould? 
Your Classic mould can be washed in the dishwasher or by hand (avoid aggressive detergents and abrasive sponges).

What material is my mould made of? 
Your Classic Mould is made in Italy with the highest-quality, food-grade platinum-cured silicone. The silicone used is tested in accordance with the Food Standards Agency (FDA) and conform with European Union (EU) standards so you can be confident the mould is safe for food use.

What if my Classic Mould has an odd colour or mark appear?
This happens from time to time, in particular if ingredients such as cocoa butter or tomato sauce are used. To eliminate these marks, simply place them in the oven (without any cooking ingredients) for one hour at a temperature of 200-220 ° C

Common sense
Sharp objects are not to be used with the mould as this may pierce/damage the mould.