Rectangular baking tins and casseroles, widely known as roasters, are real all-rounders in the disciplines of roasting, baking, grilling, baking au gratin - and now the essential point - all this in connection with serving and serving food. But first to the form and its practical features.
It goes without saying that plate noodles for the preparation of lasagnas can be draped and layered better in square oven forms. In contrast to roasters and oven forms made of black crockery, however, shining porcelain is presentable in the truest sense of the word. What is meant by this is that porcelain roasters function perfectly as serving bowls after the preparation of the food, without having to be decanted into appropriate serving dishes. This in turn is particularly effective with the rectangular casserole dishes and oven dishes, because they can be used in restaurants and catering directly in cold or warm serving counters. The loss of space is minimal in the case of the rectangular box-shaped casserole dishes because their shape allows them to be placed directly next to each other without leaving any gaps between them.
In front cooking and on buffets, the warming systems such as hot plates or red-light heaters are always square. The square porcelain casserole dishes are also much better suited for this purpose than ovals.
The question of the PRO for porcelain ovenware instead of the cheaper ceramic dishes can also be answered quickly. Who cooks, roasts and bakes at ONLY 220 °C in the catering trade. Highly fired ovenware made of hard porcelain lasts up to at least 300 °C and is far more robust, even against impact and mechanical stress, than ceramic.
If you would like to find out more about the designations of refractoriness, oven resistance or thermal shock resistance, we recommend our product information under the heading "Properties of Porcelain".
