Abstract: A generally rectangular metal cooking pan and skirt assembly in which the pan is mounted above the skirt and is joined thereto. Disposed within the skirt is a gas or electric heating unit which generates heat that is applied to the pan to cook meat or other food placed therein. Because of thermal stresses created in the pan by the applied heat in the course of a cooking operation, the pan is susceptible to warpage and possible damage. To constrain such warpage there is provided a reinforcing bar extending diagonally across the rectangular skirt and being welded at its end to opposing diagonal corners of the skirt. The diagonal bar defines a constraining bridge that maintains the geometry of the assembly in the course of a cooking operation to prevent it from exceeding its elastic limit and permanently deforming the assembly.

Abstract: A pizza pan has a short vertical wall extending upwardly from near the center of its bottom so as to form a flat annular cooking surface. The bottom has no hole at the center of the annular cooking surface. A disclosed method of cooking pizza includes forcing the dough blank over and around the wall, and crimping the dough adjacent the wall as well as the dough at the outer periphery of the blank, so as to hold the cheese and sauce between crimps.

Abstract: A band of terry cloth folded longitudinally and having at least one strip of loop- type fastener affixed to the band on the outer surface of one end and at least one tab of hook- type fastener affixed to the inner surface of the band at the other end. The method of saturating the band with water, securing it about the outer side walls of a baking pan containing a batter and baking the batter, the resulting cake having a level top surface, minimal side shrinkage and an even texture.

Abstract: A new pie crust protection device ring for preventing peripheral edges of a pie crust from burning. The inventive device includes a circular cover of an aluminum material dimensioned for covering an open top of a pie pan. A peripheral retaining edge is dimensioned for engaging a peripheral edge of the pie pan over the circular cover. The peripheral retaining edge has an opening therein to facilitate placement on the peripheral edge of the pie pan.

Abstract: An improved footed cooking utensil is provided whereby the cooking utensil may be removed from a hot oven and placed directly on a counter-top or other surface without the need for a hot pad, cutting board, or similar device. The cooking utensil of the present invention includes foot supports which suspend the lower surface of the cooking utensil above the counter-top thereby eliminating contact between the counter-top and hot metal. The low heat capacity footings do not retain heat and any heat absorbed during the baking process is quickly dissipated upon removal of the utensil from the oven. One or more footings may be applied to metal cookware, ceramic cookware or cookware fabricated from other materials.

Abstract: The pastry shield has a upper flange dimensioned to overlap the periphery of the pastry or pie being baked. The flange reflects heat away from the easily burned portions of the pastry. Further, the pastry shield can have cooling fins attached or integral therewith. These fins help pull heat in the shield away from the pastry. The fins also help after baking when the pastry is cooled. The pastry's pan can be set on top of the shield and the heat in the pastry and pan will tend to drain into the shield and be dissipated through the fins.

Abstract: A pizza pan system includes a pizza pan including a bottom wall, a side wall circumferentially about the bottom wall such that the bottom wall and side wall cooperate to define an area for containing pizza dough, and a rim circumferentially about the outer edge of the side wall; and a lid-like member mating with said rim enabling pizza dough to be compressed between said lid-like member and said rim to produce single-crusted, fold-over or double-crusted pizzas. The system allows storage of panned pizza dough within a substantially air tight chamber. The pans of the system can be stacked to economize on countertop or storage space. The area for confining pizza dough allows, in conjunction with a trimming means, consistent reproduction of aesthetically pleasing pizza shapes. A method of preparing pizza includes rolling dough, placing the dough in a pizza pan, and placing a lid over the pizza pan to compress, shape, conform and trim dough about a rim area of the pizza pan and lid.

Abstract: A cake container (1) having a through-hole (16) occupying the entire bottom thereof consists of an annular circumferential wall (2). When the hot plate (8) is heated with the container (1) along with the cake batter (10) placed thereon, the heat is directly transmitted to the cake batter (10) by way of the through hole (16). Thus, the batter (10) is efficiently heated, and the oil added to the batter (10) is also efficiently dispersed. This improves the taste of the cake.

Abstract: A new baking form assembly for forming a product pre-positioned on the standing rack before baking. In this way the need for the transfer of the product from the shape form to the standing rack after baking is negated. The inventive device includes a shape form which defines an enclosure for the forming of a product, characterized in that a standing rack is removably juxtaposed a bottom wall inside the shape form, the arrangement being such that on release of the product from the shape form the product is pre-positioned on the standing rack. In this way the need for the transfer of the product from the shape form to the standing rack is negated.

Abstract: A pizza pan receives and bakes a pizza to produce a hearth-baked texture and appearance. The pizza pan comprises a base with a plurality of perforations therethrough, the perforations being disposed in first and second perforation regions. The perforation density in the first region, disposed toward the center of the pan, is greater than the perforation density of the second region, disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith. The pan evenly transmits baking heat through the base to the food product being prepared, resulting in consistent texture, appearance and doneness throughout the entire product.

Abstract: The dismountable mold of the present invention is constituted by a circular base with a predetermined height, the lateral wall of which is provided with a circumferential peripheral groove, and a flexible strip constituting the lateral wall of the mold, said strip being provided with a longitudinal rib near its lower edge, said rib being provided for its housing in the mentioned circumferential groove in the base. Said flexible strip has both ends shaped for their mutual locking, by the introduction of one end through an opening provided in the opposite end and by housing a projection as a wedge provided at one end, within a hole provided at the other end.

Abstract: A cake mold includes a base having a number of receptacles disposed thereon, and ring-shaped side parts of different diameters that are adapted for inserting into corresponding receptacles. The side parts are independent of and separate from the base. In one embodiment, the receptacles are in the form of concentric grooves that are arranged in a circular patterns. In another embodiment, the receptacles are in the form of slits that are arranged in concentric circular patterns, and that are staggered with respect to one another. The side parts each include a lower edge that is adapted to be inserted into a corresponding groove or slit. In another embodiment, the side part has a variable diameter side wall with radial ends that are adapted to slidably engage one another to permit making cakes of different diameters.

Abstract: An improved footed cooking utensil is provided whereby the cooking utensil may be removed from a hot oven and placed directly on a counter-top or other surface without the need for a hot pad, cutting board, or similar device. The cooking utensil of the present invention includes foot supports which suspend the lower surface of the cooking utensil above the counter-top thereby eliminating contact between the counter-top and hot metal. The low heat capacity footings do not retain heat and any heat absorbed during the baking process is quickly dissipated upon removal of the utensil from the oven. One or more footings may be applied to metal cookware, ceramic cookware or cookware fabricated from other materials.

Abstract: A muffin tray made from modified crystalline polyethylene terephthalate has a plurality of baking wells with heat-transfer inhibiting bottoms, and protruding circumferential ridges to accommodate differential thermal expansion while limiting related distortion. The muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: Systems and methods for baking bread bowls are described. A bread bowl baker includes a concavo-convex body including a wide diameter circumference and a narrow diameter circumference; a first end coextensively joined to the wide diameter circumference, the first end i) having an axially outermost extent that defines a first end plane and ii) including a nonplanar cylindrical flange that doubles back from the axially outermost extent to form a raised edge, the raised edge defining a raised edge plane that is noncoplanar with the first end plane; and a second end coextensively joined to the narrow diameter circumference, the second end defining a second end plane. The systems and methods provide advantages in that resulting bread bowls are of uniform shape and are uniformly baked.

Abstract: A cooking utensil has a base portion and a wall portion, wherein at least the wall portion is disposable after a single use. The wall portion includes a score line for irreversibly forming an opening in the wall portion. Tabs may be provided on either side of the score line for facilitating opening of the wall portion along the score line.

Abstract: An improved, multi-purpose cake pan which offers the flexibility of having both a flat-cake pan and a tube-cake pan, the compact storageability of a single cake pan, and a simplified means of removing either a flat-cake or a tube-cake from the outer rim of the cake pan itself. Two separate cake pan insets are provided to allow the cake pan user to bake either a flat-cake or a tube-cake. Both such insets fit securely into an outer rim--giving the appearance of a standard, one-piece cake pan. A tube-cake handle quickly connects to the tube-cake inset and allows it to be easily removed from the outer rim of the cake pan. A quick procedure for removing the flat-cake inset is performed by simply lowering the cake pan over the tube-cake inset whereby a vertical column of the tube-cake inset pushes the flat-cake inset up and out of the outer rim of the cake pan.

Abstract: A unitary pizza pan having a substantially circular bottom, an upwardly raised portion extending outwardly therefrom, a plurality of small apertures formed therethrough and multiple support members which position the bottom of the pan a slight distance above a horizontal surface upon which the pan is placed the combination of these features providing for a crispier crust and a shorter cooking time.

Abstract: A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza.

Abstract: The pizza crisper disclosed herein is formed of aluminum sheet metal and comprises a bottom portion and an annular rim which rises above the bottom portion. The bottom portion is perforate and comprises a succession of annular lands separated by annular grooves which can be substantially bridged by pizza dough thereby to facilitate air circulation and the venting of moisture.

Abstract: An apparatus for warming one or more tortillas or other flat foods is disclosed. A round top pan and a round bottom pan each have a flat, circular base portion defined by an interior and an exterior flat surface. The base portions are surrounded by an integral curved rim portion that extends to one side of the base portion and terminates in an annular symmetrical lip. The base and rim portions, together, define a heating space therebetween, and the pans are positionable with lips in mutual contact in a closed orientation. The pans are hinged together so that the top pan is rotatable into an open orientation about a hinge. Each pan includes a handle portion that, when the pans are brought into the closed position, together form a handle structure suitable for gripping.

Abstract: A cooking vessel produced from a disc (3) of light alloy or metal includes a bottom (1) intended to be placed on a cooking plate, a burner or the like. The bottom (1) includes a plate (2) made of a metal having properties different from those of the metal of the disc (3). This plate (2) is completely or partially embedded in the bottom (1) and its periphery is preferably adjacent to a groove (4). The bottom of such a cooking vessel exhibits improved resistance to deformation.

Abstract: A pie crust baking shield for protecting the outer edge portion of pie crust while a pie is being baked. The device may be provided either pre-formed into a ring with unconnected ends or straight for packaging purposes. Both embodiments are flexibly deformable to fit around a range of pie crust diameters and include an upright continuous flange portion and a plurality of side by side generally horizontal flange segments extending orthogonally from the upright flange portion. The free ends of the shield are releasibly connectable in overlapping fashion against one another to define a plurality of preselected pie diameters. In use, the horizontal flange segments are supported atop the pie crust edge to define a continuous shield thereover which prevents burning the edge of the pie during baking.

Abstract: A pizza mold for forming pizza dough includes a frame having a peripheral configuration which matches the desired peripheral configuration of the dough, e.g., round, rectangular or square. One surface of the frame includes a plurality of concentric cavities formed at predetermined radial distances from the geometric axis of the frame, with one concentric cavity being formed adjacent the peripheral edge of the frame. The frame is designed to be brought into contact with the dough and the dough is formed (e.g., rolled) across the surface of the frame with the dough being formed in the concentric cavities. When the pizza mold is removed, the concentric cavities produce raised ridges of dough on the surface of the dough. The cavities can be formed in rings across the surface of the frame to create annular raised ridges for a round pizza, or the cavities can be formed in rectangles or squares across the surface of the frame to create rectangular or square raised ridges for a rectangular or square pizza.

Abstract: A method and apparatus for maintaining a food product at or above a desired serving temperature wherein a volume of dehumidifier material, such as calcium sulfate, is heated to a temperature greater than the predetermined serving temperature of the food product and positioned in heat exchange relation with the food product, such that heat is transferred from the heated dehumidifier material to the food product and moisture is transferred from the food product to the dehumidifier material.

Abstract: Flat cooking-vessel bottom the outer surface of which is provided with equidistant concentric grooves in the form of circles and coated with two overlying layers the first of which is in contact with the metal and consists of a material with, high radiation heat absorption capacity distributed uniformly over the entire bottom surface and the second layer consists of an enamel or silk-screen paste resistant to abrasion and scratching distributed nonuniformly and preferably in segments and only on the lands between the surface grooves.

Abstract: Cooking vessel provided with an imperforate base (6) having a face (6a) adapted to be exposed to a heat source (2). This face has a series of substantially radial grooves (7) and is substantially free from non-radial grooves. The depth of the radial grooves is within the range of one-quarter to one-half the thickness of the vessel base (6).

Abstract: General purpose equipment is provided for supporting bread making products or similar during the process of fermentation and baking of the dough, including as basic unit elements: a tray with side flanges (1), one or more replaceable and interchangeable non stick membranes or molds, perforated, or not, each preformed to the dimensions and shapes of a bread, Viennese bread or pastry piece or pieces to be baked, each of these interchangeable membranes or molds resting, on the tray without being fixed or at least while remaining removable.

Abstract: The vessel includes a small cup (2) made of paper material, having an upper edge (7) formed with a series of folded over peripherally-extending consecutive portions (7a) arranged to define a circumferential engagement groove (9) along the outer edge of the cup, and a laminar support (10) made of stiff paper material and provided with a through hole (10a) to detachably house said small cup at the circumferential groove thereof. Advantageously, the cup (2) is formed with two bun cases (3, 4) introduced into each other upon interposition of a stiff laminar insert (11) disposed intermediate the two bun case bottoms (3a, 4a).

Abstract: A baking apparatus for baking cup-shaped comestibles comprising an upper and lower tray is disclosed. Together the trays form a plurality of baking chambers when the two trays are assembled and locked together. The bottom tray is configured with a plurality of cup-shaped bottom molds that are aligned in a rectilinear grid fashion. The top tray is similarly aligned and includes a plurality of concave mold covers that are used to define the hollow center of the comestible cup. Portions of un-baked, leavened food products are placed in the bottom molds and the baking apparatus includes a means for locking the upper and lower trays in place to maintain secure engagement of the trays as the leavened food rises during baking. In the preferred embodiment, the locking means comprises a plurality of raised eyelets on the lower tray, which extend through corresponding openings in the upper tray. Once brought together, the trays are held in place by inserting T-shaped sliding rods through the eyelets.

Abstract: A carrier for a partially baked dough product having a bottom crust and a moist topping including a vented container for the partially baked dough product and a heater being adapted to initially heat the bottom of the partially baked dough product to a temperature greater than 250.degree. F. to finish baking the crust of the dough product, and to maintain the temperature of the crust greater than the temparature of the moist topping. The vented container is formed to exhaust moist air from the interior of the container while maintaining the temperature of air adjacent the moist topping on the dough product above the dewpoint of air in the container to prevent condensation of moisture and to draw air from outside the container to expel moisture from adjacent the bottom crust.

Abstract: A pizza dough shell container which makes up into a package having a plurality of similar containers supporting a single pizza dough shell in each container so that by forming a package of many containers the pizza dough shells are protected during transit to a place of sale and at the same time the shells are free to relax and undergo some shrinkage but are free to be removed from the containers to supply the demand.

Abstract: A pie dividing assembly adapted to be inserted into a conventional circular pie pan once it is covered with a bottom sheet or layer of pie dough for separating the pie into a plurality of separate and distinct pie sections, preferably two, each adapted to receive a different and distinct pie filling therein before an optional top layer or cover of pie dough is placed thereover and the pie baked. Normally, after the pie is at least partialy baked, approximately 2/3 baked, to where the pie filling has set, the pie divider is removed and the pie allowed to bake until done at which time the fully baked single unitary pie will have a plurality of sections each having a different and distinct pie filling therein. In the preferred embodiment of the present invention, the pie divider separates the pie into two equally dimensioned halves but embodiments are provided for separating the pie into three, four, six, eight, etc. Dimensionally equal or unequal sections, as desried.

Abstract: A pizza supporting and baking grid structure or pizza grill is disclosed as including a self-supporting metal screen having opposed faces and an outer periphery. The metal screen preferably has an open-mesh expanded metal construction. A circumferentially continuous one-piece rim extends about the outer periphery of the screen including opposed faces of the screen which are proximate to the outer periphery thereof. The rim has a generally flat annular rim section and an integral generally upstanding rim section which is re-shaped following assembly and juxtaposition of the screen relative to the generally flat annular rim section. The re-shaping of the integral generally upstanding rim section causes it to be moved into generally opposed and parallel relationship relative to the generally flat annular rim section so as to capture the screen therebetween.

Abstract: A serving platter for supporting hot pizza pans to keep the pan from direct contact with the table where it is to be served.

Abstract: A serving platter for supporting hot pizza pans to keep the pan from direct contact with the table where it is to be served.

Abstract: A baking pan like a conventional baking pan except that the pan has a removable end section which can be used to close one end of the pan when the baked goods are in a pre-cooked condition to prevent batter or the like from leaking out of the pan and yet which can be readily removed when the baked goods are to be served so that every piece of the baked goods can be removed without deforming such piece of baked goods or breaking it into pieces which would destroy the aesthetic presentation thereof.

Abstract: A grooved baking pan and a method for baking therewith wherein the bottom surface of the pan is provided with a plurality of grooves. In the preferred embodiment, the grooves are V-shaped. The grooves are arranged in a pattern such as a grid pattern and apertures are located in the areas bounded by the intersecting grooves. The pan is used to bake high density food products such as pizza in an impingement oven wherein columns of heated air are formed which are directed at localized areas of the bottom surface of the pan. The pan is moved relative to the impinging air columns while the food product is being baked.

Abstract: A pastry mould, permitting even cooking and easy removal of the cooked contents of the mould, has a flat base with two upstanding tongues spaced apart and positioned opposite each other adjacent the periphery of the base, each such tongue carrying a pivot for two half portions of an enclosing rim, each half portion having its ends connected to a respective one of the tongues by the pivot thereon, such that the rim portions are each movable about the pivots into a position lying against the flat base, and into a position raised away from the base.

Abstract: Pre-stretched pizza dough is placed on an imperforate thermally conductive disk having an up-turned circumferential lip. The disk is placed in a flat-bottomed pan (either before or after the dough is placed on the disk), the bottom of the pan having two finger holes which are sealed by the disk. A cover shaped to permit stacking of pans is placed on the top of the pan to provide a substantially sealed enclosure, and the pizza dough is left in the enclosure for a period of time, both for storage purposes and to permit the dough to rise and enhance its delicacy and flavor. Then the cover is removed and the disk is pushed out of the pan through the finger holes. The dough is then covered with desired pizza food ingredients and the disk is placed in a cooking oven.

Abstract: A dual-purpose baking pan assembly suitable for use in a conventional oven wherein the assembly as well as the food therein are exposed to a high-temperature atmosphere, and in a microwave oven wherein the atmosphere is close to ambient temperature and the assembly and the food are subjected to microwave energy. All components of the assembly are formed of a dielectric material unaffected by microwave energy and capable of withstanding high temperatures. The assembly is constituted by a circular base which fits into an annular groove formed in a cylindrical shell defined by a pair of complementary half-sections whose rear ends are hinged together by a removable pivot pin and whose front ends are joinable by a detachable clamp. Thus, after a food product is baked in the assembly, the shell thereof may be detached from the base to expose the food product without disrupting its structure.

Abstract: A pizza pan having a substantially flat bottom surface surrounded by an arcuate or concave peripheral wall which terminates, at its outer edge, in a tubular element surrounding the entire outer periphery of the pan. A plurality of relatively small apertures are provided on the bottom of the pan and are selectively spaced thereon to provide a sufficient flow of heat to the central portion of the underside of the crust for an efficient baking thereof. A sufficiently great solid area is provided around the perforated area for supporting the outer edges of the pizza in a manner whereby the transfer of heat thereto is reduced with respect to the heat transfer at the perforate area to assure an even baking of the entire pizza.

Abstract: A microwave browning ware (10) comprises a body (11) formed of a member transparent to microwave energy having a base (16) and a sidewall (18), the sidewall carrying an inwardly directed shelf (22); a metallic pan (12) having an upper cooking surface (39) and a lower surface (42) and having an edge (23) adapted to be supported by the shelf and maintain a clearance (28) from the sidewall. A heating matrix (13) absorbent to microwave energy is cured to the lower surface of the metallic pan, a binder material (14) is located between the edge of the pan and the shelf capable of withstanding the heat from the metallic pan without melting or degrading, resulting from the absorption of microwave energy by the heating matrix and, a cavity (36) is formed between the metallic pan and the base which houses the heating matrix therein. A method for the manufacture of such browning ware is also provided.

Abstract: A dough roller and shaper device for making pie crust, pizza crust, cookies and other food crusts. The device characterized by having a molded ring in a dough board for making quickly, with a standard rolling pin, crust uniform in size and thickness. The device can be used for making a bottom crust and a top crust when baking a pie in a pie pan.

Abstract: A utensil for preparing food in a microwave oven. The utensil is provided with a ferritic-silicone coating upon a metal platter, which ferritic coating is covered by a silicone coating to prevent entry of air to the ferrite which would otherwise result in oxidation and degradation of the microwave heating properties of the ferrite. The metal platter rests upon and within a housing made of a material which is highly transmissive of microwaves and having a very low absorbence of microwave energy so that it remains cool. The housing serves to insulate the platter electrically and thermally from its surroundings.

Abstract: Mold for cakes having an annular side wall and a plurality of concentric inner annular dividing walls with heights which are approximately half the height of the side wall, which are tapered upwardly, and which are coated with polytetrafluoroethylene (Teflon).

Abstract: A device is provided for uniformly heating chilled pizza within an oven by supporting the pizza in a horizontal position, directing a stream of hot air upwardly onto the center of the pizza while shielding its periphery from radiation emanating from the oven heat source. An oven appliance is provided including a grill composed of openwork for supporting the pizza and a base spaced below the grill and composed of a baffle having a central vent opening for funneling a stream of hot air upwardly onto the middle of the lower surface of the pizza. The baffle also acts as a shield interposed between the infrared radiating heat source and the periphery of the pizza.

Abstract: A method is provided for uniformly heating chilled pizza within an oven by supporting the pizza in a horizontal position, guiding or directing a stream of hot air upwardly onto the center of the pizza while shielding its periphery from radiation emanating from the oven heat source. An oven appliance is provided including a grill portion at the top composed of openwork for supporting the pizza and a connected, usually integral base spaced below the outer, i.e. periferal portion of the grill and a baffle having a central vent opening for funneling a stream of hot air upwardly onto the middle of the lower surface of the pizza. The baffle also acts as a heat shield interposed between the infrared radiating heat source and the periphery of the pizza. The grill portion preferably comprises a plurality of vertically disposed radially arranged flanges or webs extending upwardly from the baffle and having coplanar upper edges defining a food support surface.

Abstract: Improved apparatus and methods for assembling and cooking pizza are disclosed which markedly reduce the final cooking time required. Preferably, a pizza shell is precooked in an enclosed container which confines and controls the shape of the shell as well as the moisture loss by the shell during precooking. In addition, a high solids, preheated sauce and a high fat, thin sliced cheese are used to accelerate the final cooking process. Cooking is preferably performed in a perforated cooking pan having a plurality of raised support surfaces. A forced air oven is preferably used for cooking, and the raised support areas and the perforations of the pan cooperate to maximize contact between the heated air and the underside of the pizza. In combination, these techniques significantly reduce required cooking time for pizza.

Abstract: A process for producing a frozen, pre-prepared food product is disclosed. In order to practice the process, a container is provided which has a centrally-depressed receptacle with an outwardly and downwardly extending rim. A food filling is first deposited in the container receptacle. The container receptacle and rim are then covered with a sheet of unbaked dough so that the dough conforms to the container rim. The now-filled and covered container which comprises the food product is then frozen so that when a sufficient amount of heat is applied to the product, the filling heats to a fluid state. Thus, when the food product is inverted and the container is removed, the filling flows outwardly to fill the upstanding crust formed by the baked dough.