I bought this item to level the bottom of my oven. Came with three leaves. I was surprised when I looked at the box and it said it couldn't be on the bottom of the oven, it couldn't be under the heating element, it couldn't be less than 5cm from the oven walls. oven racks. I cut two of the three to fit the oven racks, making sure the liners are at least 2 inches from the sides, front and back of the oven. Before using with food in the oven, I turned the oven on at 450 for 3 hours. The chemical smell was strong. I took them out and washed them and the inside of the oven. I did the same thing one more time and the chemical smell stayed, so I did it a third time. After having these liners in my oven for a few months I have experienced the following: 1) The smell never goes away and I use my oven daily. 2) The bottom of the products of any shape for baking: stone, cast iron, non-stick, aluminum, glass. It appears that the bottom of the baked goods are never baked, they are left fluffy while the top is overcooked. Think soggy apple chips, crumbly pizza, and pie crusts that never turn into crusts. 3) Everything is cooked almost twice as long. I've tried cooking at different temperatures, with one liner or both, but there is no difference in this longer cooking time. Unfortunately, the tops get overcooked in the process, leaving baked goods with the weirdest texture that still works for the meat when you crank it halfway. 4) The fry function cannot be used while the trays are in the oven. Light frying for less than 5 minutes is fine, but more or longer will cause the grate coating to melt and stick to the grate. In general, I will not leave them. I honestly tried these trunk liners but I think to no avail. My biggest concern is the constant smell of chemicals. The fact that I can't bake or fry is secondary to the health risks that come to mind. I have to throw that away.
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