By Petra Wakefield, eHow Contributor
Read more: Silicone Baking Pan Instructions | eHow http://www.ehow.com/how_7733832_silicone-baking-pan-instructions.html#ixzz2TnoKEy9B

Silicone bakeware was developed when French bakers began using convection ovens and discovered that baguettes often stuck to the trays. The nonstick property of silicone baking pans makes them useful for more than breads; they are especially helpful for baked goods that are often difficult to remove from metal pans. The New York Times test kitchen found that silicone baking pans performed better than metal for delicate muffins and uniced cakes, but metal pans may be a better choice for banana quick breads and cakes that require frosting. Only purchase silicone baking pans that are made from FDA-approved food-grade silicone.

Instructions

1Wash the pan with warm soapy water before using it for the first time.

2Position an oven shelf in the middle of the oven. Ensure that there is enough space between it and the next highest shelf for the pan you are using.

3Preheat the oven and prepare your batter, dough or other mixture.

4Rub the inside of the pan with a light coat of oil or butter and dust with flour.

5Set the pan on the baking sheet. Fill the pan with your prepared mixture, leaving at least an inch of space at the top for loaf pans, cake pans and large molds. Fill muffin pans and small molds to about 1/4 inch from the top.

6Place the baking sheet with the silicone pan on it in the oven.

7Remove the baking sheet and pan from the oven when baking is done. Place the silicone pan on a cooling rack and allow the food to cool completely before removing it from the pan.

8Wash the pan with warm water and soap or place it in the dishwasher. Consult the manufacturer’s instructions to determine whether your pan is dishwasher safe.