Abstract: An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which includes a body for holding an egg white component of a egg, the body having a bottom surface and one or more side surfaces extending from the bottom surface, and at least one concave recess within the body, the recess facilitating retention and support of an egg yolk component of the shelled egg and holding the egg yolk in a substantially spherical shape, wherein the body and the recess are arranged such that the egg yolk component is shielded at least partially by one or more additional elements in comparison to the egg white component when the egg is in place within the body.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: A portable electric slider burger grilling appliance with an upper housing containing an upper grilling plate and a lower housing containing a lower grilling plate. The upper grilling plate includes a plurality of depressions that are each the size of a slider type burger. The lower grilling plate includes raised burger platforms that correspond to the location of the depressions in the upper grilling plate. The upper housing and lower housing are hinged together. The bottom grilling plate is angled slightly downward and has a drain aperture on the downward side so that grease can travel through channels in the plate and exit the plate through the aperture to a grease receiving tray located under the grill plate. A custom spatula is provided and has a slider burger forming depression on one end and a spatula portion on the opposite end.

Abstract: A mold for forming sandwich rolls, buns and the like which creates a contoured, multi-level cavitied interior for improved sandwich construction. Said mold having a first level cavity to compatibly receive an anticipated primary sandwich component (e.g. hamburger patty or other entree), under which is a plurality of second level cavities designed to systematically receive all or most of the anticipated secondary sandwich components, including some of the potentially messier ingredients like sauces, condiments, cheeses and veggie toppings. Furthermore, said molds adaptable for simple baking sheet application as well as high-speed automated bakery production lines for reducing baking raw material, time and costs.

Abstract: A donut making arrangement includes a drip tray for placement over a source of cooking heat, and a donut maker with base and cover. The base has a head defining a recess for receiving batter and cover has a lid for engaging over the recess. The head and lid have shapes and sizes to engage into the opening so that when the batter has been cooked to a selected extent on one side, aligned handles connected to the head and lid are used to turn the donut maker over to cook the batter on the opposite side to create a donut.

Abstract: A method for forming and baking food particles into a unified, shaped product, e.g., shaped like pizza, has heated top and bottom plates, the mating faces of which have recesses and protrusions for molding the desired shaped product. The bottom plate is in two parts that are abutted together when food particles are deposited thereon and during a baking period with the top plate placed thereon. After raising the top plate, the two bottom parts are moved apart to release the baked, shaped product. Cooked pasta, such as spaghetti, can be formed into a pizza-like shell.

Abstract: A waffle-iron type cooking apparatus is used as an apparatus for cooking and forming one or more sandwiches. Each sandwich has a totally encircling cooked waffle-type substance, with a filling opening, leading to a filling cavity, on one end and with the other end being unopened. In this way, the product of the apparatus is such that a filling can be conveniently added into the cavity, after cooking, to present a novel, and yet convenient, sandwich for eating without the filling leaking from the side edges of the sandwich. Alternatively, the filling can be re-inserted to the apparatus after being placed in the cavity formed thereby, for further cooking by the apparatus, in those cases where it is preferable to heat the filling as well.

Abstract: The invention concerns a process for cooking and preferably roasting or grilling food, in particular food with an accessible cavity such as fowl or the like, wherein the food is heated simultaneously externally and internally and when preferably at least one heater element is inserted into the food.An apparatus implementing the process of the invention is characterized by a food receiving chamber and by a heating system associated with the food receiving chamber that supplies both external and internal heat to the food, this system preferably including at least one one external heater element and one inside heater element insertable into the food. Preferably the inside heater element is electrical and preferably it is substantially rod-like.

Abstract: A wafer baking oven has a set of baking tongs which move through the oven to effect baking of the wafers. The oven is particularly for wafer products such as flat wafers, low hollow wafers, sugar cones, wafer cups and wafer figures. There is a baking chamber through which the baking tongs move and a front end at which baked wafers are discharged from the baking tongs and fresh batter is poured into the tongs for baking. The region in which this takes place is referred to as a front port. The front port includes a batter pouring station and a discharge station with a chute and at least one discharge spider. To reduce loss of heat and to reduce the noise level of the wafer oven, the front port is surrounded by a housing which comprises, at least in part, an enclosure attached to a frame. The housing has two passage openings at the side which face the baking chamber, and the baking tongs pass through these passage openings as they move in a circuit between the baking oven and the front port.

Abstract: An aluminum baking form is provided with internal and external coatings of aluminum oxide which are of black coloration and which contain metals other than aluminum and serve as infrared transmitters or collectors. The metal incorporated in the aluminum oxide layer is preferably tin or silver or both.