SAFETY AND USE INSTRUCTIONS

• Read, understand, and follow all Safety and Use Instructions to avoid injury.

WARNING

• • Always use caution when handling hot pans. Use heat-safe oven mitts or pads when handling a hot pan.
• • Adult supervision is required when using with children or persons with reduced physical, sensory, or mental capabilities or lack of experience and knowledge.
• • Use both hands when handling the pan and place the pan on a flat, level surface.
• • To prevent burns, do not use your fingers to remove food from the pan.

SAFEGUARDS

• • Don’t use sharp knives with this product as it will damage the surface and void the guarantee.
• • The pan will naturally darken with use. This won’t affect the performance of the pan.
• • Don’t use abrasive cleansers such as steel wool, cleansers with bleach, or oven-cleaning solutions; they can damage the pan and void the guarantee.

CLEANING

• • Wash before using for the first time; hand wash only.
• • Don’t soak the pan. Make sure to dry the pan completely after washing to prevent rust.
• • Only use a soft sponge, cloth, or kitchen brush for cleaning the pan.
• • Let the pan cool to room temperature before cleaning.

USE AND CARE

• • The pan is safe in conventional and convection ovens. We don’t recommend using the pan in ovens over 450°F (230°C).
• • Refrigerator- and freezer-safe.
• • Don’t use this pan on glass or ceramic cooktops, electric coil, gas burner range, induction (magnetic) range, or an outdoor grill. Not microwave- or broiler-safe.
• • Don’t use aerosol nonstick sprays. They may create a sticky, difficult-to-clean residue if the pan isn’t washed immediately or if it gets overheated.
• • Always follow recipe temperature, baking times, and greasing or flouring instructions.
• • It’s normal to see some scratching from using the pan. To minimize scratching, don’t slide the pan across surfaces.

• 2. Brush oil on the bottom and sides of the pan and the all sides of the insert you’re using.
• 3. Prepare a 14–16.25-oz. (396–461-g) packaged cake mix and add 2 cups (500 mL) of batter to the pan with the insert.
• 4. Add the remaining batter to the pan without the insert. Do not fill pan more than half way.
• 5. The baking time will vary based on type of cake mix you’re using. To avoid overbaking, check at 20 minutes. If it’s not done, continue to bake until a toothpick inserted in the center comes out clean.
• 6. Remove from the oven; cool for 10 minutes.
• 7. To remove the cake, invert the pans over a tray or cooling rack and gently tap the pan. If the cakes stick, use a releasing tool around the sides and insert.
• 8. Let cool 10 more minutes. Gently loosen any cake that has baked over the insert before lifting it off the cake.
• 9. Let the cakes cool completely before decorating.
• 10. So that the cake layers lay flat when stacking, use a serrated knife to cut rounded tops (crowns) off of the cakes.

To decorate:

• 1. Use the cake layer with the well in it as your bottom layer.
• 2. Make sure the well(s) are open-side up.
• 3. Fill the well(s) with sprinkles or candy of your choice.
• 4. Spread or pipe frosting on this layer, avoiding the filled wells and then top with the remaining cake layer, matching up the shape to the first layer. Frost the top and sides of the cake and decorate, if desired.

To slice:

• For a cake where each slice has a secret center, cut the slices in between each scallop so the secret stays inside of each slice for serving.

GUARANTEE

• • Three-year guarantee for noncommercial use.

Made in China

Guarantee