Baking paper is an indispensable helper in the kitchen, specially designed, to withstand high oven temperatures, up to 230 ° Cand preventing dishes from sticking. It is covered with a thin layer of silicone, which ensures non -confirmation and fat resistance, and at the same time is safe for food.
Ordinary paper, like the one for a printer or photocopier, does not have such properties. In contact with high temperature It burns quickly, can emit toxic chemicals and even cause a fire in the oven. What’s more, the lack of a protective coating makes the dishes stick, and cleaning becomes a nightmare. If you run out of baking paper, it’s better to look for safe alternatives. Choosing ordinary paper is a risk not only for the taste of the dish, but also for the safety of the kitchen, so it’s better to avoid such experiments.
Greased form sprinkled with flour or breadcrumbs This is a classic that our grandmothers knew. Brush the form with butter or oil, then sprinkle with flour to create a non -stick layer. The method is effective, especially in the case of traditional pastries, but has its drawbacks – baked flour can hinder cleaning.
Aluminum foil This is a popular choice, but it requires caution. As indicated by the study published in sciencedirect, aluminum can penetrate sour dishes, affecting their taste and safety. In addition, the foil can stick to baking, which complicates Removing them from the form. In Air Fryer, the foil limits air flow.
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Beige, Blue parchment paper This is a safer alternative to traditional baking paper. Has a minimum content PFAS (so -called “eternal chemicals”), and therefore it can be considered a much healthier choice. However, it is worth making sure that the paper has a certificate confirming the lack of harmful coatings.
Ceramic or glass formsproperly greased, is an ecological option that eliminates the need to use disposable materials. They are easy to clean and universal, although they can be less effective in the case of very delicate baking requiring a perfectly non -stick surface.
Baking paper can be replaced with a silicone mat, which is non -stick, resistant to temperatures up to about 230 ° C and intended for reusable. Silicone mats, especially those marked as “food-grade” (food class), are safe for food, neutral taste and work well with baking such as cookies or meringues. However, they require proper storage and cleaning, and their surface must be equalto ensure even burning. Unlike baking paper, the mats are more ecological, but not every silicone material is suitable for use in the kitchen – avoid low quality products, because they can simply melt and cause a fire.
Polidimetylosiloxan (PDMS) is a silicone polymer, commonly used in the production of silicone mats and other kitchen products. It is a flexible material, resistant to high temperatures and chemically stable, which makes it popular in food applications. However, in the case of low -quality silicone mats, especially non -cecetic, PDMS may release volatile organic compounds (VOCS) under the influence of high temperaturewhich can affect food safety. Therefore, we should only choose mats with the “food-grade” designation, which are tested for thermal stability and the lack of emission of harmful substances.
In Air Fryer is a device where hot air circulates with high intensity. For this reason, we should pay attention to the selection of materials to avoid problems such as burning or even fires. Parchment paper is suitable for use, but requires prudence – if it is not unsecured, It can be kidnapped by the air stream and come across a heater, creating a risk of ignition. It is safer to put the paper in the basket after heating the device and load it with the dish. Perforated parchment paper works better because it supports air circulation, and this translates into even baking.
Silicone mats are durable, easy to clean and do not block air flow. But in the case of Air Fryer You should also choose only perforated mats, marked as “food-grade“, which do not secrete harmful substances at high temperatures. We can also use aluminum foil, but unfortunately it limits circulation, and this can affect the quality of dishes, e.g. less crunchy fries. Using foil in empty Air Fryer is risky and can damage the device.
