Baking Tin for Meatloaf and Loaf Cakes Klausberg KB-7379 — Rectangular Metal Loaf Pan

The Klausberg KB-7379 rectangular metal loaf pan is designed for baking meatloaf and loaf cakes in a conventional oven. Made as a sturdy, heat-conductive metal mould, it shapes compact loaves with an even structure that facilitates uniform baking and neat slicing for serving. The pan is intended for home kitchens and small-scale food preparation where a reliable rectangular baking tin is required.

Advantages

This metal baking tin provides consistent heat distribution to help achieve an even crumb and crust on meatloaf and loaf cakes. Its rectangular shape supports compact, uniform loaves that are easy to remove and slice. The pan's construction is suitable for repeated oven use and everyday kitchen tasks without requiring specialized handling.

Suitable for

• Baking meatloaf and pasztet-style loaves
• Preparing loaf cakes and quick breads
• Shaping compact, uniform loaves for slicing and serving
• Home and small-scale kitchen baking

Key specifications

• Rectangular metal construction for oven use
• Designed to shape compact loaves for even baking
• Heat-conductive material for consistent heat distribution
• Suitable for meat-based and cake-based loaf preparations
• Intended for domestic and small-scale kitchen tasks

How to use

Prepare the loaf mixture according to your recipe and preheat the oven to the specified temperature. Grease the inside of the Klausberg KB-7379 loaf pan or line it with baking paper to ease removal. Fill the pan evenly with the mixture without overpacking to allow proper heat circulation. Bake according to the recipe's time and temperature, then test doneness with a skewer or thermometer where appropriate. Allow the loaf to rest briefly after removing from the oven, then invert or lift from the pan and slice when sufficiently cooled for cleaner cuts.

Usage recommendations

For best results, ensure even filling and avoid overfilling the pan. Use appropriate oven mitts when handling a hot metal tin and allow the loaf to cool slightly before slicing to preserve shape and obtain uniform slices suitable for serving.