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V-Shaped Baking Pan Set
Our V-Shaped Baking Pan Set will help you make healthy snacks like fruit and veggie chips, or hard-shell tacos and creative desserts. The unique V-shaped wells let you make about twice as many chips as you can on a sheet pan.
Details
- Includes two pans.
- Carbon-steel material.
- Nonstick coating.
- Hand wash only.
- Three-year guarantee.
Outlet products are final sale, so they are not eligible for 30-day free returns. They are sold without any express or implied guarantees from Pampered Chef®. They may not be returned or exchanged unless damage occurs in shipment. Products sold on Outlet are only available while supplies last.
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Use & Care
Use & Care
Use & Care
Hot pans can cause burns if handled improperly. Always use a heat-resistant oven mitt or pad when handling hot pans or placing them on surfaces. CLEANING
- Wash before using for the first time; hand wash only. Do not dishwash or clean with abrasive cleaners or scouring pads as this will damage the surface.
- Extreme temperature changes will cause warping. Always allow the pan to cool to room temperature before cleaning.
USE AND CARE
- Pan is safe in conventional and convection ovens up to 450°F (230°C).
- Pan is not broiler-, freezer-, or microwave-safe.
- Don’t use this pan on glass or ceramic cooktops, electric coil, gas burner range, induction (magnetic) range, or an outdoor grill.
- Using metal utensils will cause scratching.
DIRECTIONS FOR TORTILLA SHELLS
- For best results, place 6" (15-cm) shells over the ridges of pans and 4" (10-cm) street taco shells in wells of pan. Note: Do not place 6" (15-cm) shells in wells because they can collapse.
- Not recommended for tortillas larger than 6" (15-cm).
- Works with both corn and flour tortillas.
- Bake at 350°F (175°C) for 10–15 minutes, or until the edges are browned and crisp. Let the shells sit for 5–10 minutes before serving.
CHIP BAKING GUIDE
- For best results, follow the directions provided.
- For best results, eat your chips the same day as baking them.
- Ovens can vary. Adjust cooking time to work with your oven.
- Chips may not be uniformly crisp/brown.
- For crispier chips, soak potato slices in ice water for 30 minutes, drain, and pat dry before baking.
DIRECTIONS
- Peel your fruit or vegetable, if desired, and prepare according to the chart below.
- Spray the slices with oil and coat with seasoning, if desired.
- Place the slices in a single layer on both sides of the Vs of the pans. Don’t overlap the slices. Tip: To move the pans in and out of the oven, use a sheet pan for stability. Remove the sheet pan before baking.
- Place the pan in the oven and bake according to the chart below, or until the chips are a deep golden brown. Note: Bake times will vary depending on your oven, the amount of oil you use, the size and water content of your produce, the thickness of the slices, etc. We recommend checking your chips after about 10 minutes, although they may take longer.
- Let the chips cool slightly before removing them from the pans.
Note: Not recommended for beets, Brussels sprouts, yellow squash, or zucchini squash.Type Amount Preparation Oven Temperature Approximate Bake Time My Oven Time Potato (russet, red, or yellow) 2 medium Cut into 1⁄16" (2-mm) slices.
425°F (220°C) 18–22 minutes Sweet Potato 1 large Cut into 1⁄16" (2-mm) slices.
425°F (220°C) 18–22 minutes Carrot 3 large Cut crosswise into 2½" (6-cm) lengths and then into thin lengthwise strips.
425°F (220°C) 28–34 minutes Parsnip 3 large Cut crosswise into 2½" (6-cm) lengths and then into thin lengthwise strips.
425°F (220°C) 28–34 minutes Green Plantain 2 large Cut crosswise into 2½" (6-cm) lengths and then into thin lengthwise strips. 425°F (220°C) 12–16 minutes Kale 4 cups, loosely packed Cut into 1⁄16" (2-mm) slices. Place in wells of the pans and draped over the top ridges. 425°F (220°C) 8–12 minutes Apple 2 large Cut into 1⁄16" (2-mm) slices. 350°F (175°C) 38–42 minutes Pear 2 large Cut into 1⁄16" (2-mm) slices. 350°F (175°C) 38–42 minutes GUARANTEE
- Three-year guarantee for noncommercial use. Refer to website or sales receipt for details.
Made in China
GuaranteeUse & Care
Hot pans can cause burns if handled improperly. Always use a heat-resistant oven mitt or pad when handling hot pans or placing them on surfaces. CLEANING
- Wash before using for the first time; hand wash only. Do not dishwash or clean with abrasive cleaners or scouring pads as this will damage the surface.
- Extreme temperature changes will cause warping. Always allow the pan to cool to room temperature before cleaning.
USE AND CARE
- Pan is safe in conventional and convection ovens up to 450°F (230°C).
- Pan is not broiler-, freezer-, or microwave-safe.
- Don’t use this pan on glass or ceramic cooktops, electric coil, gas burner range, induction (magnetic) range, or an outdoor grill.
- Using metal utensils will cause scratching.
DIRECTIONS FOR TORTILLA SHELLS
- For best results, place 6" (15-cm) shells over the ridges of pans and 4" (10-cm) street taco shells in wells of pan. Note: Do not place 6" (15-cm) shells in wells because they can collapse.
- Not recommended for tortillas larger than 6" (15-cm).
- Works with both corn and flour tortillas.
- Bake at 350°F (175°C) for 10–15 minutes, or until the edges are browned and crisp. Let the shells sit for 5–10 minutes before serving.
CHIP BAKING GUIDE
- For best results, follow the directions provided.
- For best results, eat your chips the same day as baking them.
- Ovens can vary. Adjust cooking time to work with your oven.
- Chips may not be uniformly crisp/brown.
- For crispier chips, soak potato slices in ice water for 30 minutes, drain, and pat dry before baking.
DIRECTIONS
- Peel your fruit or vegetable, if desired, and prepare according to the chart below.
- Spray the slices with oil and coat with seasoning, if desired.
- Place the slices in a single layer on both sides of the Vs of the pans. Don’t overlap the slices. Tip: To move the pans in and out of the oven, use a sheet pan for stability. Remove the sheet pan before baking.
- Place the pan in the oven and bake according to the chart below, or until the chips are a deep golden brown. Note: Bake times will vary depending on your oven, the amount of oil you use, the size and water content of your produce, the thickness of the slices, etc. We recommend checking your chips after about 10 minutes, although they may take longer.
- Let the chips cool slightly before removing them from the pans.
Note: Not recommended for beets, Brussels sprouts, yellow squash, or zucchini squash.Type Amount Preparation Oven Temperature Approximate Bake Time My Oven Time Potato (russet, red, or yellow) 2 medium Cut into 1⁄16" (2-mm) slices.
425°F (220°C) 18–22 minutes Sweet Potato 1 large Cut into 1⁄16" (2-mm) slices.
425°F (220°C) 18–22 minutes Carrot 3 large Cut crosswise into 2½" (6-cm) lengths and then into thin lengthwise strips.
425°F (220°C) 28–34 minutes Parsnip 3 large Cut crosswise into 2½" (6-cm) lengths and then into thin lengthwise strips.
425°F (220°C) 28–34 minutes Green Plantain 2 large Cut crosswise into 2½" (6-cm) lengths and then into thin lengthwise strips. 425°F (220°C) 12–16 minutes Kale 4 cups, loosely packed Cut into 1⁄16" (2-mm) slices. Place in wells of the pans and draped over the top ridges. 425°F (220°C) 8–12 minutes Apple 2 large Cut into 1⁄16" (2-mm) slices. 350°F (175°C) 38–42 minutes Pear 2 large Cut into 1⁄16" (2-mm) slices. 350°F (175°C) 38–42 minutes GUARANTEE
- Three-year guarantee for noncommercial use. Refer to website or sales receipt for details.
Made in China
Guarantee
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