HENNY PENNY F13049 Stainless Steel Gas 3 Layer Basket

BASKET 3 LAYER

BASKET 3 LAYER IN A STEEL CONSTRUCTION

Henny Penny F13049 Stainless Steel 3 Layer Basket is suitable for all types of stoves and comes with the ability of multi-functional performance. The bake, boil or steam food in no time.

The F13049 three-layer Stainless Steel base are ideal for fast work in the kitchen, or a high capacity need to prepare food. stove, or washing dishes. These baskets can be lowered, the skin does not burn when used under intense heat. Dimensions: Width 30 cm Height 33 cm Depth 23 cm

Featuring 3 layers of heating for even cooking and maximum food distribution, this stainless steel gas 3 layer basket is a must have in any kitchen. With a silicone ring that seals out water, the basket is ideal for making roasts, seafood, and more. Use it for boiling vegetables or deep frying turkeys and hams. The lid creates a natural steaming effect during the food's cooking process.

Henny Penny F13049 Stainless Steel Gas 3 Layer Basket, a gas stove top with a three burner system. Also it has a sleek and a modern design to bathe your kitchen in that good old American charm. It is also designed with a front griddle for the perfect compromise of pancakes, eggs, sausages etc.

The Henny Penny F13049 Stainless Steel 3-Layer Basket wok is a professional quality flat bottom wok. The reinforced stainless steel sides on the F13049 give it superior strength with a sturdy bamboo base. We, at Henny Penny, put great emphasis on the craftmanship that went into making this wok and all our products. This basket can be used on several heat sources including conventional, halogen, ceramic and even induction cook tops. It is easy to clean and maintain. If you are going to be using your basket over a flame please ensure that the flame is not touching the bottom of the

Henny Penny®'s three layer basket is made completely of stainless steel (except for the handle) and is designed to fit perfectly in front of your broiler. The smallest layer is used for delicate foods, such as vegetables and seafood that would burn in the bottom of the oven. The second layer is used for cooking meats that need rolling and turning, like beef roasts or Cornish hens. The third layer holds meats that need a browned crust on all sides, like whole chickens or turkey breasts.