Roast

Made of ceramic, ideal for baking, baking, serving and storing food at temperatures up to +240 ° C, suitable for all types of kitchen ovens, including microwave. Dishwasher safe.

Made of first-class stainless steel 18/10, very well made, equipped with solid stainless steel handles (can be tilted at the baking pan), solid material, surface finish: matt finely ground baking pan: high gloss lid, suitable for elec

Made of first-class stainless steel 18/10, very well made, equipped with solid stainless steel handles (can be tilted at the baking pan), solid material, surface finish: matt finely ground baking pan: high gloss lid, suitable for elec

Made of first-class stainless steel 18/10, very well made, equipped with solid stainless steel handles (can be tilted at the baking pan), solid material, surface finish: matt finely ground baking pan: high gloss lid, suitable for elec

The form is suitable for preparing sweet and savory food. This mold is made of high quality and heat-resistant SIMAX glass, which withstands temperatures from -40 ° C to + 300 ° C. It is suitable for preparing sweet and savory food. The glass mold gradually releases heat and the dough is thus perfectly baked. It is suitable for all types of pipes. It is very easy to maintain - dishwasher safe. Approved for contact with food in households and professional establishments. The products are subject to the supervision of the state control authorities of the Czech Republic in terms of health and safety in use. Made of recyclable glass without cadmium and lead. Follow the principle of gradual cooling. Wash with mild detergents that do not scratch the glass.

France and OCuisine (Pyrex) have a long-standing bond. Ocuisne is based on the tradition and quality of French cuisine and brings everyone the pleasure of baking and cooking thanks to its unique design. Ocuisine offers high quality culinary products that accompany everyone in his kitchen. The glass baking pan is made of tempered borosilicate glass, which is a guarantee of quality. This range is extremely durable, can be used in the temperature range -40 ° C to + 300 ° C. Ocuisine has a complete range of glass products.

France and OCuisine (Pyrex) have a long-standing bond. Ocuisne is based on the tradition and quality of French cuisine and brings everyone the joy of baking and cooking thanks to its unique design. Ocuisine offers high-quality kitchen products that accompany everyone in their kitchen. The glass baking dish is made of hardened borosilicate glass, which is a guarantee of quality. This whole series is extremely durable, it can be used in the temperature range of -40°C to + 300°C. Ocuisine has a complete range of glass products.

France and OCuisine (Pyrex) have a long-standing bond. Ocuisne is based on the tradition and quality of French cuisine and brings everyone the joy of baking and cooking thanks to its unique design. Ocuisine offers high-quality kitchen products that accompany everyone in their kitchen. The glass baking dish is made of hardened borosilicate glass, which is a guarantee of quality. This whole series is extremely durable, it can be used in the temperature range of -40°C to + 300°C. Ocuisine has a complete range of glass products.

Roasting bags, 10pcs (2 x XL turkey, 3x L for chicken, 3x M for meat, 2x long for fish)

Ravioli: Dough preparation: 500g plain flour, 2 tablespoons oil, 4 eggs, salt. We knead well. Filling: 400g of minced meat, 1 onion, egg, 4 tablespoons spinach, a pinch of pepper and salt. Mix all the ingredients and let them rest for a while. Roll out the dough into a thin pancake and continue according to the instructions. Pour the sauce over the finished ravioli on a plate. Sauce preparation: (recommended): Dissolve one whole Apetitto on the onion. Cut the ham into cubes, add the masox (who can also garlic), pour a little water and stir. Instructions can also be found in the pictorial appendix: Sprinkle the grid of the mold lightly with flour. Roll out a sheet of dough longitudinally and one half we put it lightly on the mold to highlight the filling honeycombs that we fill meat mixture, or sweet with jam. We fold the other half of the dough, slightly flourish it and pass it with a slight pressure. The two halves of the dough are joined in a hexagonal shape, which are separated. We take the rest of the dough around the edges and tap it before pushing it into boiling water. In this way, even with the leavened dough, we prepare stuffed cute mini-cookies, which we fry-see fig. If you are filling with jam, use as a topping a patch of milk diluted with milk. appreciate.