USA Pan Pullman Brödpanna, 9 x 4 x 4, Aluminiserat stål Liten Pullman med lock Set med 2 Pan

Brand:USA Pan

3.8/5

1229.69

Börja fira din stora dag med dessa fantastiska grönska underlägg. Dessa underlägg är en fantastisk detalj till alla evenemang och guldfolien Cheers ger en fräsch touch! Paket med 25 4-tums fyrkantiga drinkunderlägg i kartong med rundade hörn. 4-färgs digitaltryck med guldfolieaccent. Gröna nyanser av grönt med accenter av guldfolie sprider din kärlek under en speciell dag, leta efter hela kollektionen, exklusivt från Hortense B. Hewitt. Tillverkad i Amerika.

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EAN: 0859166007312

Kategorier Hem & kök, Kök & Matsal, Bakverk, brödformar, Loaf Pans,

Handtvätt rekommenderas eftersom kokkärl lätt rengörs genom en snabb tvätt i varmt tvålvatten; maximal rekommenderad baktemperatur 450°F. Våra kokkärl av kommersiell kvalitet är gjorda av kraftigt aluminiserat stål för hållbarhet och jämn värmefördelning. Kokkärl är försedda med USA Pans patenterade silikon-anti-stick-beläggning som möjliggör enkel frigöring och snabb rengöring; PTFE, PFOA och BPA fri. Pullman brödform bakar underbart fyrkantigt bröd för smörgåsar, franska toast, Texas-toast (yeehaw!), pain de mie, japanskt mjölkbröd (shokupan) eller något snabbt recept på bröd eller buntar. Vår mångsidiga uppsättning 9 x 4 x 4 med 2 Pullman-limpor eller Pain de mie-limpor har lock och bakar konsekvent vackert bröd (jäst eller snabb); 9 x 4 x 4 innehåller ett recept på 3 till 4 koppar mjöl.
Brand USA Pan
Capacity 3 Cups, 4 Cups
Color Aluminized Steel
Country of Origin USA
Customer Reviews 4.7 4.7 out of 5 stars 10,258 ratings 4.7 out of 5 stars
Included Components 2 Lidded Pullman Pans measuring 9 x 4 x 4 each
Is Dishwasher Safe No
Is Oven Safe Yes
Item model number 1170PM-ST-2-1
Item Weight 3.67 pounds
Manufacturer USA Pan
Material Aluminized Steel
Number of Pieces 2
Occasion Wedding, Christmas, Birthday, Valentine's Day
Product Care Instructions Hand Wash Only
Product Dimensions 10 x 10 x 4 inches
Product Dimensions 9"D x 4"W x 4"H
Shape Rectangular
Special Feature Works for quick breads and bundt pan recipes
Specific Uses For Product Baking
Upper Temperature Rating 450 Degrees Fahrenheit

3.8

13 Review
5 Star
84
4 Star
9
3 Star
3
2 Star
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1 Star
3

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Scritto da: Tori
Love this pan!
I didn't realize i ordered the large size. But it definitely works well. I use it for the bread I make for the house. The loaves come out nice and golden brown. I am definitely going to get a smaller one. I highly recommend this pan to anyone that wants a nice even sandwich bread.
Scritto da: Penny Batts
The best pan made
I can’t say enough good things about this pan. I have now purchased 4 in different sizes. The quality is undeniable. My gorgeous loaves slide out as well today as they did the first time I used it. I have no doubt that these pans will be in my family for generations to come.
Scritto da: FRN
An excellent, well made (in the USA!) pan
This item was ordered on Wednesday January 1, 2014, and delivered on Friday January 3, 2014 (Amazon Prime) -- speedy service! This pan is very well made (in the USA!), of quite heavy aluminized steel, corrugated to provide even cooking and extra strength. It is also coated with "Americoat" silicone coating on top and bottom for a non-stick surface. This particular pan is available in two sizes, 9X4X4 and 13X4X4, the latter makes a loaf that handily fits my large bread storage bins. Some other manufacturers also make one at 16X4X4 -- too big for my storage bins, and some sell the lid separately, surely just so they can charge more for the bundle! I'll pass on that scheme, thank you. Not that I am unhappy with my usual bread pans, I just wanted a Pullman loaf (c.f. 'Pain de Mie'), with ≈ 4" X 4" square slices instead of a loaf with a rounded "dome", that and a bit longer loaf, as my usual loaf just seems to "evaporate" too quickly. Note: This pan does not exactly have a square cross section, it is more accurately an inverted isosceles trapezoid (slightly wider at the top than at the bottom), ditto for the cross section of a slice of bread from this pan; the difference is hardly noticeable, but probably does contribute to the ease of release. I couldn't wait to try it, so for my first shot, for a 1½lb. loaf, I just increased my usual 1 lb. white bread recipe ingredients by 50% (all but the butter, which I did not change). As usual, I let my old bread machine do the mixing and kneading of the dough, then a quick deflation and shaping of the loaf by hand then I firmly tamped it into the Pullman pan. I let it rise a final time, the pan covered with plastic wrap¹ so I could observe the rise. When it had "riz" to about ¾" below the top of the pan, I slid the lid on and placed it in the oven for 25 minutes, took it out, removed the loaf from the pan and put it back into the oven for a final 15 minutes to let it brown. The browning seems just ever so slightly uneven, but not too bad at all (I see the same effect with my original loaf/recipe). I let the loaf rest overnight, and cut into it the next morning. The crumb was just a bit tighter/denser than my traditional loaf, if only for the compression in the closed pan. Of course that is the whole idea of a pullman loaf. At least there were no large "holes" in the final product -- this is not intended to be a "artisanal" loaf, but for uniform sandwich slices! I have seen a number of strange recommendations among the reviews of this product, such as: "Put on lid almost closed, and let rise ...." or "Don't slide the pan all the way till it "locks" when you bake in the oven." Some folks have even suggested that you bake the loaf without installing the lid at all! (If so, then why did you buy a pullman loaf pan?) I suggest that you NOT PUT THE LID ON AT ALL FOR THE FINAL RISE in the pan. Instead, LEAVE THE LID OFF, and COVER THE PAN WITH PLASTIC WRAP, to maintain a uniform draft-free micro-environment in the pan during the last rise, and to ALLOW YOU TO OBSERVE THE RISING PROCESS! When the dough has risen to about ¾" to 1" below the top of the pan, then slide the lid ALL THE WAY ON, UNTIL IT LOCKS. Yes, that's the whole idea to a pullman loaf pan! There also seems to be some debate as to whether you need to grease, butter, or apply non-stick cooking spray to the pan. Yes, I read the product description, where it says that the pan is coated with Americoat silicone coating on top and bottom, for a non-stick surface. However, I didn't want to depend on that for my first shot, and perhaps have to pry shreds of stuck-on bread out of the pan, so I gave the pan and the underside of the lid a quick spritz withCrisco Pan Release Spray, 14 Ounce (Pack of 6) ¹, which I have found to be better than similar products. I may omit that step in the future. [¹ After the fact, I discovered the following directions on the USA Pans (manufacturer's) web site: ('Tis interesting that they suggest lightly greasing that "Americoat" silicone treated pan!), Quote: "Lightly grease a 13 x 4 USA Pan(tm) Pullman Loaf Pan. Transfer the risen dough to a lightly greased ... work surface [On a greased surface? No way, certainly not for me, just a lightly floured surface works very nicely. -FRN], shape it into a 13-inch log, and fit it into the pan. Cover the pan with lightly greased plastic wrap [Ungreased for me - I wasn't going to let it rise enough to touch the plastic wrap! -FRN], and allow the dough to rise until it's just below the lip of the pan, 45 minutes to 1 hour, depending on the warmth of your kitchen. "Remove the plastic, and carefully place the cover on the pan, let it rest an additional 10 minutes while oven preheats to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 20 minutes, or until it tests done; an instant-read thermometer inserted into the center will register 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely."] I guess I got it pretty close!
Scritto da: Honest Customer for Freedom
My favorite Bread pan
This is my favorite bread pan. I make my bread from fresh ground wheat berries and love homemade bread made with this pan. It makes perfectly square bread that can be cut for sandwiches or cut and toasted in a toaster. I bake bread fresh twice a week. LOVE these pans.
Scritto da: Amanda Maddox
Great quality!
One of the lids was a little snug but everything else is perfect! Heavy duty no dents or scratches. Makes a perfect loaf of bread
Scritto da: Bonita M.
Bread Pans
My lid is bent, I don't want to return the whole thing I just need a new lid!
Scritto da: Phillip Seitz
The best made product in my kitchen
Built to last a lifetime. Where can you get that anymore?
Scritto da: Sarah
Perfect for what I need
I'm new to bread making. This is one of the first bread pans I ordered. Out of the 3 I have, this is the best. Its long enough to make a full loaf of sandwhich sized bread. I haven't baked with the lid on yet, so I can't get testimony to how that works. But have made many loaves with it off. Its slim and tall, so the size of bread that comes out is similar to store bought size. I grease the pan first, and the bread just slides right out (after it cools) and its easy to wash.
Scritto da: Teri
Great Baking Pans!
I bought these because of the rave reviews others mentioned on bread baking websites. They were right, I had great results. Both pans were shipped quickly and arrived well ahead of time and undamaged. I'll never need to buy another loaf pan as these are of lasting quality.
Scritto da: D. S.
Works great.
Cake just drops out no issues, and cleans up very nice. great pans
Scritto da: Stuart Rogers
A great non-stick Pullman loaf pan
Very well made pan with a clear non-stick coating. I don't even need to wash it between uses -- the loaf just falls out cleanly. The lid can be a little tight, but I found that holding the bottom of the pan in the palm of one hand and squeezing the sides gently with fingers and thumb allowed me to slide the lid smoothly with very little friction.
Scritto da: Larry
Great!
For a novice bread maker, these make great sandwich loaves! These are the perfect size for bread machine 2 lb dough, dividing the dough to put 1 lb into each pan. I have learned a few things along the way. First, the tight-fitting lids are easily adjusted. Place the curled end of the lid that is supposed to go onto the pan and gently massage the curl up a little. With care, this will loosen the lid enough so that it can easily slide on and off. If it is still tight, you might have to ease open the side curls. If the lids are too tight, they may scratch the pan which could leave metal shavings in your pan, so I'd highly recommend loosening the lids. Secondly, I learned that you need to start baking the bread once the dough has risen to about 80-90% of it's height. If you let it rise up to the lid, the air bubbles will be too large, weakening the bread in the middle, and the loaf will shrink inwards. My loaves turn out almost square, but they are not tight fitting into the corners. I would be curious to know how others have achieved such loaves. I know that has to do with technique or the recipe. But, I am very happy with the loaves I do get. They are nicely and evenly compact, easy to slice, and make nice sandwiches.
Scritto da: HMT
Sturdiness
First time I bought this item. I love the sturdiness of the pan and longer length and taller height over other loaf pans. My brioche bread turned out beautifully and the non stick feature of this loaf pan made for easy removal of the bread. No mess when it comes to cleaning because of the non stick feature.

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