Javascript seems to be disabled in your browser.You must have JavaScript enabled in your browser to utilize the functionality of this website.
Welcome Guest
FREE CANADA WIDE SHIPPING ON ORDERS OVER $99
> Compatible size for all conventional speed ovens. > Produces even heat distribution for perfect cooking results. > Featuring revolutionary non-stick, Lotan® coating. > Non-stick surface assists with quick and easy clean-up. > Stackable for space saving. > Grill surface. > Constructed from extremely robust, ultra-resistant layers. > Used by foodies and chefs world-wide. > *“The world’s best pan”, according to VKD, largest German Chefs Association.
Status: In Stock
Read Review(s) | Log in to Review
This non-stick and conveniently stackable tray from AMT allows you to cook any protein to absolute perfection and to achieve incredible grill marks. 26cm x 26cm x 3cm High 10.23” x 10.23” x 1.18” High
Q: What does the grill surface do?
A: It marks the food and lifts it clear of its own fat. Ridges give the visual grill lines customers expect and let rendered fat run below the contact points instead of frying the underside.
Q: What does this tray do that the flat version cannot?
A: Mark food and drain fat. Ridges give the grill lines customers expect and lift the food clear of what renders out of it, neither of which a flat surface can do.
Q: Can a speed oven really produce grill marks?
A: With a ridged surface, yes. The tray gets very hot and the ridges make contact where the marks form, which is the same mechanism as a grill pan on a hob.
Q: How does it compare with the flat tray?
A: Same 26 x 26 x 3cm footprint, different surface. Flat suits baking and anything loose; ridged suits proteins you want marked. Neither replaces the other.
Q: Should I still oil the food?
A: Lightly, for colour and flavour rather than release. The coating handles release, and excess oil on a ridged surface pools in the channels rather than helping.
Q: Does the fat that collects need managing?
A: Yes. Rendered fat gathers in the channels, so pour it off between batches rather than letting it build up and smoke on the next cycle.
Q: Is it harder to clean than a flat tray?
A: Ridges hold residue where a flat surface does not, so check the channels rather than just the surface. The coating means it lifts rather than needing to be scraped out.
Q: Does it stack with the flat square tray?
A: Yes, they share a footprint. Stacking a ridged tray face to face with a flat one is the most stable arrangement.
Q: How is a hot ridged tray handled?
A: With the AMT stainless steel grippers. A ridged tray carrying hot fat is the one you least want to lift with a cloth.
Q: Is it suitable for fast service?
A: Yes, and it is where a speed oven earns its place: marked, coloured protein in a fraction of the time a grill would take, with a repeatable result.
