How to line a baking tray

Butter paper comes in three types. Only the silicone-coated type carries an oven rating from us: 230 °C. We make no oven claim for vegetable parchment or greaseproof uncoated.

Check the temperature in your recipe. Up to 230 °C, silicone-coated butter paper covers the bake, in a home oven or an OTG. Above 230 °C, we make no claim.

1. 01

   Measure the tray base.

   Measure the inside length and width of the base.

2. 02

   Cut the sheet.

   Cut butter paper to the base size, plus about 2 cm on each side to run up the walls.

3. 03

   Snip the corners.

   Make a short cut at each corner, so the paper folds up the walls and lies flat on the base.

4. 04

   Press the paper in.

   Press the sheet into the tray. A dab of batter or butter under the corners holds the sheet still.

5. 05

   Bake and lift.

   Bake as usual. Lift the bake out by the paper edges once cool enough to handle.

Stand the tin on butter paper, trace around the base and cut the circle a little inside the line. The circle sits flat on the base.

For the sides, cut a strip as long as the tin's circumference and about 2 cm taller than the tin. Fold up 1 cm along one long edge, snip the fold every few centimetres, and stand the strip inside the tin with the snipped edge on the base. Lay the circle on top.

Cut one strip as wide as the base of the tin and long enough to run up both long sides with a few centimetres spare at each end.

Lay the strip in the tin. The spare ends become handles, so you lift the loaf out in one piece.

Lay a flat sheet on the tray with no folds. Cookies spread on the flat sheet and lift off cleanly once cool.

Kitchens often reuse a sheet across batches of dry bakes. Your kitchen makes this call. We make no reuse claim.

Shape the base on a sheet of silicone-coated butter paper and slide the base and sheet onto the tray together.

Check the oven setting first. Our rating stops at 230 °C. For a hotter pizza oven, bake on the stone or tray with no paper.

Our pre-cut sheets come in 300×400, 380×500, 450×600 and 500×700 mm. Pick the size closest to your tray base plus the overhang. For bulk orders, we quote custom sizes to your tray.

Our rolls come in widths of 300, 380, 450, 600, 900 and 1,200 mm. Match the roll to your widest common tray and cut down from there.

A home kitchen buys a retail roll of 25 to 100 m. A bakery lining trays all day buys bulk reels of 500 to 2,000 m or cartons of pre-cut sheets.