Pavoni PX3220 Pavoflex Silicone Baking Mold Freezing Mould with 15 Cube40Time Cavities, Each 1.34 Inch x 1.34 Inch x 1.34 Inch

Pavoni PX32201 mold with 15 cubic cavitiesSize each cavity 1.34 inch x 1.34 inch x 1.34 inch (34 millimeters x 34 millimeters x 34 millimeters)Volume each cavity 1.35 ounce (40 milliliters)Overall size of mold 6.9 inch by 11.8 inch (175 millimeters by 300 millimeters) Non-stick mold made of 100-percent platinum-cure black silicone (no fiberglass), the highest quality silicone that ensures the product is physiologically inert, odorless and flavorless, guaranteeing its suitability for food safety, glossy interior ensures easy unmolding and minimal cleaning, mold is flexible for pushing baked food out of the mold or peeling the mold off frozen food Suited for sweet and savory foods: use the mold to bring your portioned-out food -- whether frozen in your freezer into ice cream or cooled in your refrigerator into jello or aspic or baked in the heat of your oven into bread or cake -- to its finished form Resistant to stretching, resistant to tearing, resistant to extremes in temperature: down to -40 degrees Fahrenheit (-40 degrees Celsius) in freezer, up to 482 degrees Fahrenheit (250 degrees Celsius) in oven Safe in microwave, safe in dishwasherShape and design conceived by pastry chef Antonio BachourBefore using it for the first time, wash this mold in the dishwasher. Do not use caustic cleaners or rinse aids. Before placing it in the oven for the first time, grease the mold.

• 1 mold with 15 cubic cavities
• Size each cavity 1.34 inch x 1.34 inch x 1.34 inch (34 millimeters x 34 millimeters x 34 millimeters)
• Volume each cavity 1.35 ounce (40 milliliters)
• Overall size of mold 6.9 inch by 11.8 inch (175 millimeters by 300 millimeters)
• 100-percent platinum silicone
• Resistant to heat in oven up to 482 degrees Fahrenheit (250 degrees Celsius)
• Resistant to cold in freezer down to -40 degrees Fahrenheit (-40 degrees Celsius)
• Safe in microwave
• Safe in dishwasher Shape conceived by pastry chef Antonio Bachour