Aluminium Manganese is more stable.

It is only during baking when the true stability of a tray shows. During every-day use in the oven and temperatures of approx. 230° C AlMn will prove “more stable in shape” than the AlMg 3 used earlier. The chart shows that AlMg 3 shows slightly better stability without heat, however the stability decreases with every baking process and already after a short period of time it is perceptibly lower than the stability of AlMn. This is the decisive advantage of aluminium manganese (AlMn).

Aluminium Manganese is more heat-resistent.

Whenever perforated trays are covered with non-stick coating, the coating is burned in at approx. 420° C. The chart is based on an examination by the institute for metallurgy of iron at the university of Aachen. It clearly shows that AlMg 3 loses almost half of its original stability if it is heated to 340° C only once while the AlMn curve remains almost consistently and the material almost keeps its original stability.