Another big benefit is the silver anodised finish, which has easy-release, easy-clean properties. The finish can never peel off or blister. The tin can never become rusty, even if it is scratched - a real saving.
These are heavy duty pans that are a full 3" deep and cook all cakes exceptionally well. The heat conduction is so good, that you will find that you can reduce your cooking time quite significantly when using non-Delia recipes.
Removing the cake is dead easy - just stand the pan on a small basin or cup and ease away the body. The loose base combined with the easy-release properties enable you to remove the cake easily, with little or no damage.
These tins are available in sizes 7" (18cm) and 8" (20cm)
Delia's Sponge Tins are full 1¾" (4.5cm) deep, that is deeper than a normal sandwich pan. This extra depth gives support at the sides, which encourages the cake to rise up to the full height and be very light and airy.
The straight sides create a very good looking sponge cake and will be one of the lightest sponges you have ever tasted.
Another big benefit is the silver anodised finish, which has easy-release, easy-clean properties. It also seals in the alloy core and because it is part of the metal, it can never peel off or blister. The dish can never become rusty, even if it is scratched.
And removing the sponge is dead easy - just stand the pan on a small basin or cup and drop away the body. The loose base combined with the easy-release properties enable you to remove the sponge quickly and easily onto a cooling rack. These tins are available in sizes 7" (18cm) and 8" (20cm).
The gently rounded corners prevent food from sticking and the wide flange ensures safe and secure handling. Made from a special alloy, which is one of the best conductors known. It distributes heat quickly and evenly. The silver anodised finish has easy-release, easy-clean properties which can never peel off or blister. This tin can never become rusty, even if it is scratched.
Delia uses this tin for a wide variety of recipes, from Preserved Ginger Cake to Chocolate Marbled Energy Bars.
The Delia Swiss Roll Pan has a professional quality and shape. The first thing that you will notice is that the sides are all vertical and each corner is seam welded for maximum strength. These support the sponge and distributes heat quickly and evenly, which allows for a greater rise before the sponge sets, making it almost feather-light.
The Swiss Roll Pan is made in the conventional recipe size (for a 3 egg whisked sponge) of 12" (30cm) x 8" (20cm) x 1" (2½cm) deep.
Delia uses the tin for a wide variety of delicious cakes including the Dark Jamaican Gingerbread and the Sticky toffee Loaf cake with Fudge Icing! But it is the perfect shape for crusty loaves; they consistently bake perfect loaves; and they turn out perfectly.
The 1lb describes the weight of a finished loaf of white bread cooked in this tin. Other brands sometimes describe their tins by the amount of wet dough they will hold. So the Delia 1lb tin holds 1.35 litres of water when full to the brim, whereas a competitors' 1lb tin may hold 750ml and their 2lb tin may hold 1.5 litres. That is why Delia says that you can use either a Delia-Silverwood 1lb loaf tin, or a standard 2lb tin.
Needless to say this tin is absolutely solid, heavy gauge throughout, so there is no chance they will distort or buckle. Made from a special alloy, which is one of the best conductors known, which conducts heat evenly and quickly. The corners are rounded so that there is no overheating or scorching and the base is also heavy gauge.
But these tins are also great for baking sweet breads and cakes. Many recipes use paper liners, which are good for sticky texture cakes, such as gingerbread cakes.
And many people now batch bake squidgy cakes, (remember Delia's Chocolate Truffle, which cleared out the national supply of liquid glycerine!) in loaf tins with liners, and then freeze them and reuse the tins for their next batch.
Delia Baking Sheet
Baking Sheet is made from a heavy gauge, more rigid alloy - it won't ping and your "oven storms" are over forever.
They are made from a special alloy, which is one of the best conductors known. It distributes heat quickly and evenly. So if your cooking from scratch, your biscuits will be crisper; your pastry will be crisp but not dry and dough or cake recipes will rise more before they set. If you're reheating food, such as pizzas or pasties, the food will heat up more quickly throughout, so it will generally taste less "dry".
Made from a special alloy, which is one of the best conductors known. It conducts heat evenly and quickly, so that your cakes will cook - evenly and quickly. This keeps them light and moist, so that they don't dry out.
The Muffin tray measures 29 x 20cm (11½ x 8in) with each cup measuring 7.5cm (3in) wide and 3cm (1¼in) deep. The cups will take standard or large cup-cake liners, but can also be used for baking fairy cakes, buns and even Yorkshire puddings.