Un imprescindible en mi horno , esta bandeja deja circular el aire caliente gracias a sus microperforaciones , se calienta rápidamente ,los alimentos quedan perfectamente cocinados por todas partes.
Antonio Verified purchase
Micro-perforated and non-stick: the base comes out crisp and the dough lifts off without baking paper.
Un imprescindible en mi horno , esta bandeja deja circular el aire caliente gracias a sus microperforaciones , se calienta rápidamente ,los alimentos quedan perfectamente cocinados por todas partes.
Antonio Verified purchase
Me ha gustado mucho Erreke – Bandeja para Horno, Espesor 2mm. Viene muy bien embalada, se ve resistente y con muchos agujeros para que el calor llegue bien a los alimentos.
Maria Verified purchase
Ideal para hacer galletas y pastas. Si pones un papel vegetal encima ni se ensucia. Fácil lavado.
Maria A. Verified purchase
Súper fuerte, rígida, encastra perfecto en el horno Balay, no se dobla ni deforma! Excelente producto!
Gabby Q. Verified purchase
Before you start, measure the inside width of your oven: these trays are 45.7 cm, the standard size for home ovens, and they need a couple of centimetres of air on each side.
Do not put it under the tap while it is hot. A sudden change in temperature is what warps any tray, however thick it is.
Hot water, washing-up liquid and a cloth. If something has stuck on, leave it to soak for a while before scrubbing.
Dry it well after washing and store it dry. Water sitting in a fold is the only thing that harms it over time.
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You have 60 days to send it back, free and without explaining yourself. If something arrives damaged, message us on WhatsApp and we sort it out the same day.
You can tell from the finish on the edge and the real thickness: 2 mm of aluminium.
A thin tray bows as soon as it heats up and the mixture runs to one side. With 2 mm of aluminium that does not happen: it goes in flat and comes out flat, batch after batch.
45.7 cm long is the standard for homes. It uses the oven from side to side.
Aluminium conducts heat better than steel and the 2 mm act as a buffer: the base does not burn where the element is closest.
The micro-perforated one lets steam out and air through underneath: a dry, crisp base on bread, pizza and biscuits. The flat one is for roasts with juices and runny mixtures.
No small print
| What we compare | Erreke2 mm aluminium | Thin steel trayThe one from any shop | Silicone traySoft and flexible |
|---|---|---|---|
| In the heat | ✓Does not warp: goes in flat, comes out flat | ✕Bows and the mixture runs | ✕Soft: needs a tray underneath |
| The base | ✓Micro-perforated: air flows underneath | No holes | Insulates: browns less |
| The size | ✓45.7 × 30 cm, from side to side of the oven | Depends on the model | Depends on the model |
| Where it comes from | ✓Made in Croatia | They hardly ever say | They hardly ever say |
| Cleaning | By hand, with hot water and soap | Depends on the brand | ✓Usually goes in the dishwasher |
We compare with the most common types of tray, not with any particular brand.

Cast aluminium in the baking tins, olive and teak in the boards, iron and steel in whatever goes on the heat.

2 mm aluminium, made in Croatia: the tray does not warp in the heat.

With an average rating of 4.7 out of 5. Thousands of kitchens already chop, bake and cook with Erreke.



