Baking Dish Termisil 28 cm Borosilicate Glass Loaf Pan / Roaster

Termisil 28 cm borosilicate glass loaf pan and roaster is designed for home baking and small oven roasting. Manufactured from heat-resistant borosilicate glass, the baking dish provides even heat distribution and withstands temperature changes typical for household ovens. Its compact rectangular shape makes it suitable for baking loaves, small cakes, gratins and roasting portions of meat or vegetables while allowing easy handling and cleaning.

Advantages

The borosilicate construction delivers high thermal resistance and even heating across the dish, reducing hot spots and supporting consistent baking results. The smooth glass surface is non-porous, which simplifies cleaning and prevents flavor transfer between different dishes. The 28 cm size combines capacity and practicality for everyday use, and the clear glass lets you monitor browning and doneness during baking.

Suitable for

• Baking bread loaves and pound cakes
• Small oven roasts and gratins
• Reheating and serving dishes directly from oven to table
• Preparing layered casseroles and baked desserts

Key specifications

• Material: borosilicate glass with high thermal shock resistance
• Shape: rectangular loaf pan / small roaster
• Usable in conventional ovens and toaster ovens
• Transparent finish for visual monitoring of baking
• Approximate external length: 28 cm

How to use

Place the dough, batter or prepared ingredients into the greased or lined glass dish and position it on the oven rack according to your recipe. Preheat the oven to the recommended temperature and avoid sudden temperature changes such as placing a hot dish on a cold surface or adding very cold liquids into a hot pan. After baking or roasting, allow the dish to cool slightly before handling; use oven mitts for safe removal. Clean with warm soapy water or in the dishwasher if indicated by care instructions.

Usage recommendations

For best results, preheat the oven fully before inserting the glass dish and avoid moving the dish directly from freezer to hot oven. Use a thin layer of oil, butter or baking paper to facilitate release, and let the dish rest briefly after baking to allow juices and sauces to settle for easier slicing and serving.