Asahi Kasei Cooking Sheet is "Japan's No.1" cooking paper for Oven & Microwave cooking.

COOKING SHEET

COOKING SHEET

Product features

1.
Silicon coating on both sides prevents food from sticking to the sheet.

2.
Keeps oil and soup from leaking so pots and pans are easy to clean.

3.
Heat resistance (250 ºC for 20 minutes) provides versatility for use in both the oven and microwave.

Recipes of Microwave cooking click here.

How to use for Oven cooking

Lay sheet on oven tray with dough or ingredients on top.
Bake in an oven.

How to use for Microwave cooking

Cut the sheet into a square and place the vegetables in the middle part of the sheet.
Lift diagonal corners of the sheet and hold the corners together.
Fold the corners 2, 3 times on one side and keep it tight.
Twist both ends tightly like a candy wrapper so that the content does not leak while cooking.
Place it on a plate and cook in the microwave.

Recipes

Colourful Vegetable Saute

Ingredients: Serves 4

Bell Pepper(yellow & red)
: ½ Each
  (yellow : 70g & red : 70g)
Green Asparagus
: 3 (60g)
Olive Oil
: 1½ Teaspoon
Chopped Garlic
: 1 Teaspoon
A pinch of Salt and Pepper

Colourful Vegetable Saute

How to cook :

1.
Chop bell peppers into 1cm wide and cut green asparagus in pieces.
2.
Put (1) in the middle part of ‘Cooking Sheet’. Sprinkle salt and pepper. Add garlic and olive oil, and wrap in the following order.

Cut the sheet into a square and place the vegetables in the middle part of the sheet.

Lift diagonal corners of the sheet and hold the corners together.

Fold the corners 2, 3 times on one side and keep it tight.

Twist both ends tightly like a candy wrapper so that the content does not leak while cooking.

3.
Put (2) on a heat-resistant plate and microwave (3min 30sec/500W). Take out the plate and open the ‘Cooking Sheet’ from the center and mix.

Teriyaki Ginger Chicken

Ingredients: One serving

Chicken breast
: ½ (100g)
Onion
: ¼ (50g)
Green bell pepper
: 1 (30g)
Red bell pepper
: 1/8 (20g)

[ Seasonings ]

Soy sauce
: 2 Teaspoon
Sugar
: 1 Teaspoon
Sake
: ½ Teaspoon
Ginger (grated)
: ½ Teaspoon
Potato starch
: ½ Teaspoon

Teriyaki Ginger Chicken

How to cook :

1.
Cut the chicken breast into bite-sized chunks and combine with the seasonings. Let marinate for 15 minutes. Cut the onion and peppers into 1cm wide slices.
2.
Place the onion and peppers in the center of a ‘Cooking Sheet’. Add the chicken breast chunks to a bowl containing the potato starch, and mix them around until they are thoroughly coated. Spread the chunks of chicken, along with the sauce, on top of the vegetables, and then follow the instructions for folding the ‘Cooking Sheet’.

Cut the sheet into a square and place the vegetables in the middle part of the sheet.

Lift diagonal corners of the sheet and hold the corners together.

Fold the corners 2, 3 times on one side and keep it tight.

Twist both ends tightly like a candy wrapper so that the content does not leak while cooking.

3.
Put (2) on a heat-resistant plate and microwave (3min 30sec/500W). Take out the plate and open the ‘Cooking Sheet’ from the center and mix.

Curry Pork and Vegetable Stir Fry

Ingredients: One serving

Pork shoulder (thin sliced)
: 70g
Pumpkin
: 100g
Onion
: 1/5 (40g)
Red bell pepper
: 1/5 (30g)

[ Seasonings ]

Soy sauce
: 2 Teaspoon
Mirin
: 2 Teaspoon
Curry powder
: ½ Teaspoon
Consomme (Soup Base)
: ½ Teaspoon

Curry Pork and Vegetable Stir Fry

How to cook :

1.
Cut the pork and Pumpkin into bite-sized chunks (7–8 mm thick), and cut the onion and pepper into 1cm wide slices. Mix the seasonings together, add the sliced meat, onions, and peppers, and mix thoroughly.
2.
Place the ingredients in the center of a ‘Cooking Sheet’, and then follow the instructions for folding the ‘Cooking Sheet’.

Cut the sheet into a square and place the vegetables in the middle part of the sheet.

Lift diagonal corners of the sheet and hold the corners together.

Fold the corners 2, 3 times on one side and keep it tight.

Twist both ends tightly like a candy wrapper so that the content does not leak while cooking.

3.
Put (2) on a heat-resistant plate and microwave (5min/500W). Take out the plate and open the ‘Cooking Sheet’ from the center and mix.

Cheese and Sesame Seed Crisps

Ingredients: 10-12 Crackers

Shredded cheese
: 80g
Toasted black sesame seeds
: 1 Tablespoon

Cheese and Sesame Seed Crisps

How to cook :

1.
Coarsely chop the sesame seeds.
2.
Place a ‘Cooking Sheet’ on a heat-resistant plate. Drop about 1.5 Tablespoon. of the shredded cheese in 5–6 piles, leaving space between each pile of cheese. Sprinkle sesame seeds on top of the cheese. Microwave (500W) for about 2.5 minutes.

Place the piles of cheese in a circle, leaving space between them for melting.

3.
Repeat with the remaining cheese and sesame seeds.
Tip:
The melted cheese will be very hot, so be sure to use chopsticks or a spatula to retrieve the crackers after cooking.

Precautions of Use

  • Use only in accordance with instructions of cooking equipment manufacturer.
  • Observe the following precautions to prevent the sheet from generating of smoke or ignition and burning.
    • Do not expose to direct flame, above 250 °C, or at 250 °C for more than 20 minutes.
    • Do not use in a frying pan, grill and a toaster oven.
  • Please dispose this according to the rules and regulations of waste disposal issued by the municipal authorities.

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