Remove the required amount of film from the roll. From both ends of which, at least 8-10 centimeters should remain, for fixing with a clip. Place the product in the sleeve, pinch the ends of the film with a clip. Place the contents on a baking sheet and place in the preheated oven.

The baking film has small openings on one side. Before placing the pan in the oven, make sure that the holes are on top. This is necessary so that the steam inside the package does not break it. Also, make sure that the fixed edges do not touch the heated surface of the cabinet.

If necessary, you can brown the finished product, for this you should remove the clip from one end of the sleeve. When cooking in the oven, make sure that convection mode is turned off. Its use can lead to the fact that the film itself and the fixed clamps melt.

If the purchased sleeve does not have the holes mentioned above, you can make them yourself. When the dish is placed in film and sandwiched with clips, a toothpick or thin point of a knife, incisions are made.

You can cook in a sleeve not only in the oven (gas, electric), but also in the microwave and multicooker, even used in steam cooking.

Is there any harm when using the sleeve for baking?

This question arises in many housewives. How safe is cooking in a similar baking film. Judging by the studies that have been conducted - the product is safe. When heated, no harmful substances are released. Most food sleeves are made of polyethylene terephthalate. This substance has been studied and safety confirmed.

Also, this film can be used to store food in the freezer. Food prepared without the addition of oil and fat in the sleeve remains juicy due to the release of its own juice. Here, useful trace elements are stored in cooked foods. Solid food is steamed well and softer.

What is cooked up the sleeve?

Absolutely everything can be baked in such a convenient practical device. Meat, fish, vegetables, chicken - the products will not be dry and, if desired, you can lightly fry them. An alternative is foil. But there are some disadvantages. When cooking in foil, the juice secreted by the products can leak out, which will affect the juiciness of the food.

The baking sleeve, as well as the bag, is hermetically sealed, which eliminates leakage. It is also much more convenient to evaluate the readiness of a dish when the product itself is visible. The foil has no view, unlike the transparent appearance of the bag. Another plus of using a transparent polyethylene terephthalate film is that there is no need to clean the pan where the food was baked.

If you plan to cook a dish of fatty foods, such as meat, you can combine it with vegetables. Then the meat will turn out less fat, and the vegetables more juicy. Since they will absorb the allocated meat juice.
   If the originally planned stew is dry, you can pre-marinate it. Then you get a more juicy dish at the exit of the oven.

Recommendations
   You do not have to be a chef in order to cook up a delicious dish. It is enough to have at hand a set of products suitable for baking and a film sleeve. The basic rules that a “cook” must follow:

• do not use the sleeve for cooking if the temperature of the oven exceeds 200 degrees;
• with care, open the bag, as there is hot steam, which can cause burns;
• should not use the function of grill convection.

The combination of products for baking is huge and you can pick up a recipe for every taste and desire. Bon Appetit!

I heard about the baking sleeve many times, saw it on sale, but never bought it. I even do not know why. Probably just calmly dispensed with him. Or maybe in vain?

Not so long ago, such a box again caught my eye on a store counter (a baking sleeve is usually sold in the same departments as foil, parchment paper, cling film, etc.).

  “Why not try it?” Flashed through my head. Moreover, its cost is low. If you do not like it, there will be no bitter regrets about the money thrown to the wind. I did so.

What kind of beast is this?

For those who, perhaps, have never come across a baking sleeve, I will tell you briefly what it is.

This is a film wound into a roll (package), soldered on both sides (the bundles also include ties). My first association with him was packaging for decoration of cut flowers. Only those, unlike the sleeves, had a conical shape.

The length of the sleeve that I bought is 3 meters and a width of 30 cm. Thirty centimeters will be enough to prepare absolutely any dish, and the length for several preparations, at least 4-5. At a cost of 27 rubles, this does not constitute any problems.

Features of use

Despite the simplicity of the "design", the baking sleeve has its own characteristics of use, which must be taken into account.

1.   The sleeve can be used in ovens, microwave ovens (in microwave mode), as well as in freezers for freezing food. The latter is not particularly inspiring. In my opinion, special packages with a lock for these purposes are much more convenient.

2.   In no case should you allow direct contact of the sleeve with the walls or the arch of the oven, and even more so with an open flame. Otherwise, it may burst. Put the sleeve on a cold baking sheet / pan / pan (not on the wire rack!). And consider that during baking it will swell.

3.   Oven temperature also plays an important role. Recommended - up to 200 degrees. In some cases - up to 230 ". In my opinion, 200" is enough to cook any dish. After all, bake puff pastry in it;)

4.   It is important to correctly determine the length of the sleeve when preparing a particular dish. What does it look like in practice? For example, I want to bake fish (I will share this recipe with you in the next topic). I determine the size of my fish by eye, add another 20 centimeters to it and cut this length from the roll.

Having departed from the edge of 10 centimeters, I knit one end of the sleeve. Then I spread the products for baking and, again using the ties from the kit, I fix the second end of the sleeve. It turns out a kind of gift))

5.   Remember safety precautions. Removing the finished dish from the oven should be careful when opening the sleeve. After all, you can get a steam burn.

6. Before putting a baking sheet with a sleeve in the oven, it is better to make several punctures on it. With their help, extra steam will come out during cooking. If you want to get a delicious crust on a ready-made dish, then 15 minutes before readiness, the sleeve should be cut and opened, remembering paragraph 5.

Harmful or not?

Unfortunately, there is no single answer to this question. It's all about the material from which the sleeve is made for baking. This is polyethylene terephthalate (PET). Someone believes that he is terribly dangerous, and someone is sure that he does not emit any harmful substances when heated.

My opinion

I don’t want to approach everything that somehow affects our life and health, thoughtlessly. On the other hand, you can go crazy if you listen to everything that they say and write.

Stop buying store milk (because it is again in harmful bags and bottles), do not use shampoo (from SLS, parabens and all kinds of substitutes for them, there are many diseases, including window diseases), refuse to work at a computer and use a mobile phone (radiation benefits to anyone else didn't bring) etc. etc.

Therefore, I try to be neutral. And also - I highlighted for myself those advantages that I see in the use of sleeves.

Three occasions to cook in a baking sleeve

1.   It can cook fish, meat, poultry, vegetables. Separately or together - to choose from. Potato with minced meat, fish with vegetables, meatloaf, boiled pork, buckwheat with meat, shank in sauce ... the list goes on and on!

2.   The taste of the dishes. This is a cross between baked and steamed. Juicy, aromatic, healthy. Suitable for lovers of healthy foods, losing weight and people with gastrointestinal problems.

3.   More convenient than foil. The sleeve is more airtight, so the dish is saturated with the aroma of herbs and spices. Juice from it does not follow, which is better for the dish itself and for the hostess - no need to wash the pan. And also - the sleeve is transparent, so you can visually determine the degree of readiness.

Do you use a baking sleeve?

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Many housewives have long forgotten about the burnt baking sheet due to the wonderful kitchen appliance - a baking sleeve. There is nothing easier than putting all the ingredients in a “bag” and after a while getting the finished dish out of the oven.

Rumor has it that when heated, the baking sleeve becomes toxic, releasing substances hazardous to health. Is it so? This opinion is very common today, but, fortunately, is mistaken.

Is the baking sleeve toxic?
The material from which the sleeve is made is intended for use at high temperatures. Scientifically, it is called a long term - a modified heat-resistant polyethylene terephthalate, and when heated, it is able to emit only water and carbon dioxide. In the worst case, the baking sleeve can turn into soot, that is, ordinary carbon ...

How to use a baking sleeve
  Let's start with the banal: the first thing you should read the attached instructions. But we suspect that having read it, you will discover little new, therefore, “With Taste” today will tell you about some of the nuances of cooking up your sleeve.


  1. We recommend lovers of baking dishes up their sleeve to stock up on several types of this indispensable assistant: large and small sizes, as well as individual packages for preparing portioned dishes. Yes, yes, and such are available!
  2. It is better to take a piece of sleeve with a margin, then cut off the excess part, leaving tolerances at the edges of about 5 cm.


  3. You can use the baking sleeve not only in an electric and gas oven, but also in a microwave oven, slow cooker, and even when steaming. Few people know that with its help you can cook a delicious omelet.
  4. Before sending the dish to the oven, you should make several punctures in the upper part of the sleeve with a toothpick or knife to release excess steam.


  5. To ensure that the products are browned, and not cooked, 20 minutes before the end of cooking, gently tear the sleeve on top. Some manufacturers have foreseen such a need and made a dashed seam for convenience.
  6. When placing the dish in the oven, make sure that the sleeve does not touch the walls, and even more so on the top of the oven.

Bakery bags, having appeared in Russia relatively recently, quickly became kitchen helpers for many women. Bakery bag manufacturers claim that with these bags you can quickly and easily prepare tasty and healthy dishes. Is it so? How safe is cooking in baking bags?

What is a baking bag and how to use it

Baking bag  It is made of special materials that can withstand high temperatures and remain inert (i.e. do not interact with the products inside the package and do not emit harmful substances).

On sale can be found baking bagsof various shapes and sizes: large bags for baking whole carcasses of poultry, smaller bags for cooking baked vegetables, elongated bags for baking fish, etc.

The way to use baking bags is very simple:

The package is placed on a baking sheet, pan or other container designed for the oven. The edges of the package need to be unscrewed 2-4 cm for easy loading of products. Then, the ingredients of the dish are placed inside the package, after which it is tightly closed and fixed with special heat-resistant clips-clips (usually such clips are sold complete with packages). If there is no clamp, you can bandage the bag with dense threads or a ribbon of film cut off from the bag itself. Further to the top baking bag  you need to make several small holes with a toothpick or scissors - for steam to escape.

The package is placed in a preheated oven so that it does not come into contact with the walls of the oven, separation bars and open fire. Despite the holes made, when the dish is heated, the package will significantly increase in size - consider this fact when placing it in the oven.

How safe are baking bags?

The most common material in the manufacture baking bagsis polyethylene phthalate (PTEF), the English name is Polyester (PET). This material remains inert, does not emit harmful substances and does not melt at temperatures up to 220-230 degrees Celsius.

The safety of cooking in baking bags requires two conditions:

1. The choice of high-quality bags made of PTFE-based film (or another material whose inertness at high temperatures is confirmed by authoritative international studies).

2. Proper use of the bag when cooking. It is important to ensure that the bag does not come into contact with the walls of the oven and open fire, do not heat the oven to more than 200 degrees Celsius, do not use the "Grill" mode.

What are some signs of unsafe use? baking bags?

• A sharp, unpleasant smell when the package is heated (and any smell other than the appetizing smells of the prepared dish);
• Darkening, clouding of the bag, discoloration or loss of transparency when heated (we are, of course, not talking about bag contamination with the ingredients of the dish);
• Loss of plasticity when heating the package: if the package has become brittle, breaks easily, “crumbles”, it means that it does not meet quality standards, or the temperature regime was violated during cooking.

Package or sleeve?

The baking sleeve is two layers of heat-resistant film glued along the edges. If the sleeve is made of quality materials, it is not inferior in safety to baking bags.

What to choose - a sleeve or baking bag? It depends on the specific purpose, on what dish the hostess prepares. In most cases, the package is still more convenient, since it needs to be tied only on one side, while the probability of leakage of liquid is lower: sauce, fat, meat or vegetable juice.

In what cases is a baking sleeve more convenient? For example, if the hostess decided to bake a whole large carcass of fish, and a bag of this size is not at hand. The advantage of the baking bag is that you can cut a fragment of any length from it.

A piece is cut from the sleeve about twenty centimeters more than the length of the prepared dish. One end of the sleeve is fixed with a clip or thread, then the components of the dish are placed inside. Having fixed the sleeve on the other hand, holes are made in it and placed in the oven.

Are dishes prepared in a baking bag useful?

Main advantage baking bag  (the same can be said about the sleeve) is that the products are prepared in it “in their own juice”, without adding fat. Therefore, such dishes are less high-calorie than fried foods.

In addition, the dishes in the package do not burn, they do not form the very ruddy “crust”. Of course, this “crust” gives the dishes an appetizing appearance, smell and taste, but it contains carcinogens - harmful substances that accumulate in the body. However, housewives who do not adhere to the principles of a healthy diet know a way to get a delicious crust, even when preparing a dish in a baking bag. To do this, 15 minutes before the end of baking, the dish is removed from the oven and a package is cut.

Another plus baking bag  - useful micronutrients are stored in the cooked food, which are “washed out” during cooking and remain in the broth, and when frying, they are destroyed due to too high temperatures.

What can I cook in a baking bag?

Finally, we give a few recipes for delicious dishes that can be prepared in a baking bag.

Pork Roast with Mustard Sauce

Ingredients: 500 g of pork, 500 g of potatoes, 1 large onion, half a tablespoon of mustard, half a glass of water or broth, salt, spices to taste.

Cooking:

Cut meat and potatoes into cubes, and onions into half rings, put everything in baking bag. Mix mustard with warm water or broth, add salt, spices (ground pepper, coriander, basil, or other spices to your taste). Sprinkle the meat and potatoes with the resulting sauce, close the bag, pierce the holes in the top.

Place the bag in the oven, preheated to 180 degrees, for 60 minutes.

Fish and potatoes

Ingredients:  500 g of fish fillet (zander, cod, pike, etc.), 500 g of potatoes, 1 medium onion, half a glass of sour cream, greens, salt, pepper.

Cooking:  Cut the fish fillet and potatoes into pieces, add the onion chopped in half rings, place in baking bag. Mix sour cream with herbs, pepper and salt, pour fish into the resulting sauce. Close the bag, puncture holes in it and put in the oven, preheated to 180 degrees, for 1 hour.

Skewers in a roasting sleeve

Ingredients:  1.5 kg of pork, 2 lemons, leeks, onions, peppers, cilantro, salt, pepper.

Cooking:  Cut the meat into large pieces and put in a pan. Add chopped onion, leek, cilantro, pepper, salt. Squeeze the juice from the lemons, sprinkle the meat with it. Cut the remaining lemons into large pieces and add to the meat. Leave for 4-5 hours in a cool place.

After that, put the meat on wooden skewers, alternating with onion rings. Place the skewers in the baking sleeve, fasten at both ends, pierce the steam vents.

Bake in the oven for 1 hour at a temperature of 200 degrees. The meat is juicy, tender and, unlike the “real” kebab, does not contain carcinogens!

Whole-baked beef

Ingredients:  beef - a piece of about 1 kg, a few cloves of garlic, salt, pepper.

Cooking:  grate meat (washed and dried with a paper towel) with salt and pepper. Cut a hole in it with a sharp knife, into which halves of garlic cloves are placed. The meat is placed in a baking bag, tie a bag and pierce the holes for the exit of steam. Bake in the oven for one and a half to two hours at a temperature of 200 degrees.

If you wish, you can bake pork in the same way.

Baked vegetables in a bag

Baked vegetables - a universal side dish for meat, poultry, fish, or an independent diet dish, tasty and healthy! You can use the recipe below or use other vegetables to prepare your meal — the ones you like the most.

Ingredients:  4 potatoes, 2 young zucchini, 1 large onion, 1 bell pepper, 2 tablespoons of sour cream, 1 tablespoon of vegetable oil, salt, spices to taste.

Cooking: cut peeled potatoes and zucchini into slices, onions and peppers into rings. Prepare a sauce for vegetables by mixing sour cream, oil, salt and spices. Mix salt and vegetables, leave for 20-30 minutes. Fold in   baking bag, tie, pierce holes. Bake at 180 degrees for 45 minutes.

In the baking bag you can easily and simply prepare delicious and healthy dishes. The main thing is to choose high-quality packages and follow the rules for their use. Bon Appetit!

There are many ways to cook products in the oven, but it is most convenient to use a sleeve for baking meat, fish and vegetables. It can be bought on a roll and in separate cuts, designed for one serving.

What is a baking sleeve for?

The process of cooking meat, fish and vegetables requires the hostess to constantly monitor so that the dish does not burn. But if you use a sleeve for cooking in the oven, you can greatly facilitate the cooking process:

• the dish does not stick on top;
• food is prepared in its own juice and does not burn from below;
• products are saturated with spices;
• meat and fish retain juiciness;
• no need to wash the baking sheet and oven from grease;
• it is convenient to store cooked food in a sleeve.

How to use a baking sleeve

On sale, most often the sleeve is sold in rolls, and before cooking, it is enough to cut off the required amount of material. The kit includes:

• sleeve scroll;
• sleeve portioned with one free side;
• ties "clips" or ribbons.

Often the housewives are interested in the question of how to tie the edges of the package. Having measured the required length of the sleeve, you need to tie one side and make a bag in which to fold all the products. The second side must be fastened with the supplied tape or a special heat-resistant clip.

If you cook meat or fish, you do not need to pour water, as the product will give its juice. You can put vegetables under them, then you get a delicious dish on a vegetable pillow.

In the process of preparation, the sleeve will inflate, but do not worry - it will not burst. Some manufacturers make fine perforations on the top of the bag to release steam. Therefore, when loading the product, it is imperative to take this into account and unroll the sleeve with the holes side up.

How to use a baking sleeve with clips

Most manufacturers include special heat-resistant clips made of plastic. They work on the principle of tightening the required number of divisions, as on a belt. Very convenient and most importantly, a carefully removed device can be used repeatedly.

Using them is very simple:

• measure 4-5 centimeters from the edge of the sleeve;
• put on the clip and tighten it;
• leave about 5 mm hole for steam to escape.

If you want the finished dish to be as in the photo from the magazine, with a beautiful golden crust, after it is ready, you need to do the following:

• remove the pan from the oven;
• pierce the sleeve with a knife;
• wait until all the steam comes out;
• carefully cut it and wrap the edges;
• brown the dish.