Teglia rettangolare in alluminio pressofuso Kaiser 23.0075.0002 420 mm x 290 mm

The Kaiser 23.0075.0002 rectangular oven dish is made of cast aluminium and measures 420 mm x 290 mm. Designed for general baking and roasting, this oven pan provides uniform heat transfer across the base and sides to support even browning and consistent cooking results. The non-reactive surface and rigid cast construction make it suitable for repeated use in household ovens.

Advantages

Cast aluminium construction delivers fast, even heat distribution and good thermal conductivity while remaining lightweight compared with other metal bakeware. The rectangular shape and generous internal dimensions accommodate lasagnas, roasts, sheet-baked pastries and layered casseroles. The rigid sides preserve shape under load and help contain liquids and sauces during cooking. The smooth surface is easy to clean and resists sticking when standard oven-safe coatings or light greasing are used.

Suitable for

• Baking lasagna, gratins and casseroles
• Roasting poultry, meat cuts and vegetables
• Preparing sheet-baked desserts, bars and pastries
• Reheating large portions in conventional ovens

Key specifications

• Material: cast aluminium for improved heat conduction
• External dimensions: 420 mm (width) x 290 mm (depth)
• Shape: rectangular with straight sides
• Finish: smooth cooking surface suitable for light greasing
• Suitable for: conventional household ovens

How to use

Place the dish on a central oven rack and preheat the oven to the temperature required by your recipe. Apply a light coat of oil or baking spray if a non-stick surface is desired. Arrange food evenly across the base to promote consistent cooking; avoid overcrowding to maintain airflow and even browning. After use, allow the pan to cool before washing with warm soapy water. Do not subject the dish to abrupt temperature changes when hot, as rapid cooling may affect long-term performance.

Recommendations

For best results, preheat the oven fully and position the dish away from direct heat sources such as broilers. Use oven mitts when handling hot bakeware. To preserve the cooking surface, avoid abrasive scouring pads; soft sponges and non-abrasive cleaners are recommended. If recipes call for higher heat retention, consider preheating the empty dish briefly to improve initial searing and browning.