CA1078637A - Meatball maker and baker - Google Patents
Meatball maker and bakerInfo
- Publication number
- CA1078637A CA1078637A CA315,400A CA315400A CA1078637A CA 1078637 A CA1078637 A CA 1078637A CA 315400 A CA315400 A CA 315400A CA 1078637 A CA1078637 A CA 1078637A
- Authority
- CA
- Canada
- Prior art keywords
- meat
- plate
- meatballs
- pan
- cooking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
ABSTRACT
A device in which meatballs may be made and baked has a forming and baking section in the form of an apertured relatively thick plate with the apertures being sized to produce desirably sized meatballs.
The apertured plate is positioned in a baking pan which forms a closure for the bottom of the apertured plate. A mixture of ground meat and other desired ingredients is positioned in the apertures by a spatula or similar tool and subsequent baking of the meatballs pro-duces a desirably sized uniformly cooked product. This invention is distinguishable from others by the provision of the thick apertured plate in which the apertures are of a diameter similar to the thick-ness of the plate so meatballs that are substantially round in shape can be made therein.
A device in which meatballs may be made and baked has a forming and baking section in the form of an apertured relatively thick plate with the apertures being sized to produce desirably sized meatballs.
The apertured plate is positioned in a baking pan which forms a closure for the bottom of the apertured plate. A mixture of ground meat and other desired ingredients is positioned in the apertures by a spatula or similar tool and subsequent baking of the meatballs pro-duces a desirably sized uniformly cooked product. This invention is distinguishable from others by the provision of the thick apertured plate in which the apertures are of a diameter similar to the thick-ness of the plate so meatballs that are substantially round in shape can be made therein.
Description
~7~ 7 Background of the Invention (l) Field of the Invention ~ . . .
This invention relates to devices in which meatballs can be shaped and baked.
This invention relates to devices in which meatballs can be shaped and baked.
(2) Description of the Prior Art-No prior art is known wherein the structure and mode of operationof the present invention is suggested. This invention provides a single device in which ground meat and other ingredients as used in making meat- -balls can be both formed and baked and subsequently easily removed there-~rom.
Summary of the Invention A meatball maker and baker comprises a baking pan with a flat bottom and a relatively thick apertured plate of suitable material, either metal or ceramic, in which a plurality of apertures are positioned, the apertures being of sizes slightly larger than the meatballs to be made and baked therein. A spatula-like tool i5 used to fill the apertures with the ground meat and other ingredients and the same tool is used to remove the excess from the top of the apertured plate. Subjecting the device and the meat thereln to cooking temperatures, for example 300 F.
as in an oven~ either conventional or microwave,or a pressure cooker or .` 3 surface burner, results in the cooking of the meatballs in the apertures and their slight shrinkage as normally occurs which provides for their ready removal when the device and the cooked meatballs are removed from the cooking temperature. By varying the size of the apertures and the , thickness of the plate in which they are formed meatballs of various sizes may be made.
Descript70n of the Drawings 28 Figure 1 is an exploded perspective view of the meatball maker ;
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Figure 2 is a view of the assembled meatball maker and baker with parts broken away and parts in cross section; and Figure 3 is a perspective view of a spatula-like tool used with the meatball maker and baker.
Description of the Preferred Embodiment In the form of the invention chosen for illustration herein, the device of the invention includes a baking pan as seen in Figure 1 of the drawings and having a flat bottom 10, vertically standing side walls 10 11 and end walls 12 which may be outwardly flanged as at 13 to facilitate handling. The baking pan 10 is preferably rectangular, although any other shape may be used, and it is arrar,ged to receive a flat similarly shaped thick apertured plate 14 with the apertures therein being indicated by the numerals 15. The baking pan may be formed of any suitable material such as metal, glass, or ceramic and the thick apertured plate 14 may be formed of similar materials. The thickness of the plate 14 generally corresponds with the diameter of the individual apertures therein so that - substantially round even sized meatballs may be Formed. For example if the , meatballs to formed are the miniature size wherein they are approximately 2a one-half inch in diameter, the apertures 15 in the thick apertured plate 14 are at least one-half inch in diameter and the apertured plate is at least one-half inch thick. Larger meatballs are formed with correspondingly larger ~-apertures in correspondingly thicker plates.
The apertured plate 14 may be formed of glass, metal or ceramic material and has substantially flat upper and lower surfaces 16 and 17 respectively. The substantially flat lower surface 17 sits tightly against the flat bottom 10 of the bakTng pan and the substantiaily flat upper surface 28 of the thick apertured plate 14 enables a straight edge of a tool such as a .~ .
.
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~7i~3~7 spatula as seen in Figure 3 of the drawings, to be moved thereacross so as to position ground meat and the other ingredients mixed therewith in the apertures 15 and subsequently remove the excess ground meat from the upper surface 16 of the thick apertured plate plate 14.
In Figure 3 of the drawings the spatula-like tool will be seen to have a blade 18 positioned on one end of a handle 19, the blade having a straight edge 20.
By referring now to Figure 2 of the drawings wherein a portion of the thick apertured plate 14 is shown broken away, it will be seen that the cylindrical cavities defined by the apertures 15 are closed at their lower ends by the flat bottom lO of the baking pan and that when the thick apertured plate 14 is in the baking pan as seen in Figure 2 of the drawings the ground meat and other materials are completely retained in the apertures 15 when pushed thereinto by the spatula like tool and its blade 1~ in particular.
The thick apertured plate 14 both shapes and uniFormly controls the cooking or baking of the meatballs in the apertures 15 as the thick material of the apertured plate acts as a heat sink and uniformly distributes the heat to the material being cooked. As the cooking progresses the shrinking normally occuring causes the originally cylindrical shaped portions of the meatball mixture to become substantially round as the peripheral edges at the upper and lower ends of the portions of meat shrink ;~
to a somewhat greater degree than the remainder thereof.
It will thus be seen that a practical and efficient means of making a plurality of uniformly sized and cooked meatballs has been disclosed.
Although but one embodiment of the present inventlon has been illustrated and described, it will be apparent to those skilled in the art that various changes and modifications may be made therein without departing 28 from the spirit of the invention, and having thus described my invention what I claim is:
_5_ ' '
Summary of the Invention A meatball maker and baker comprises a baking pan with a flat bottom and a relatively thick apertured plate of suitable material, either metal or ceramic, in which a plurality of apertures are positioned, the apertures being of sizes slightly larger than the meatballs to be made and baked therein. A spatula-like tool i5 used to fill the apertures with the ground meat and other ingredients and the same tool is used to remove the excess from the top of the apertured plate. Subjecting the device and the meat thereln to cooking temperatures, for example 300 F.
as in an oven~ either conventional or microwave,or a pressure cooker or .` 3 surface burner, results in the cooking of the meatballs in the apertures and their slight shrinkage as normally occurs which provides for their ready removal when the device and the cooked meatballs are removed from the cooking temperature. By varying the size of the apertures and the , thickness of the plate in which they are formed meatballs of various sizes may be made.
Descript70n of the Drawings 28 Figure 1 is an exploded perspective view of the meatball maker ;
`; " ' ':
:
,.~ .
:
~3~
' ~
~ . .
.
:~i78~7 and baker;
Figure 2 is a view of the assembled meatball maker and baker with parts broken away and parts in cross section; and Figure 3 is a perspective view of a spatula-like tool used with the meatball maker and baker.
Description of the Preferred Embodiment In the form of the invention chosen for illustration herein, the device of the invention includes a baking pan as seen in Figure 1 of the drawings and having a flat bottom 10, vertically standing side walls 10 11 and end walls 12 which may be outwardly flanged as at 13 to facilitate handling. The baking pan 10 is preferably rectangular, although any other shape may be used, and it is arrar,ged to receive a flat similarly shaped thick apertured plate 14 with the apertures therein being indicated by the numerals 15. The baking pan may be formed of any suitable material such as metal, glass, or ceramic and the thick apertured plate 14 may be formed of similar materials. The thickness of the plate 14 generally corresponds with the diameter of the individual apertures therein so that - substantially round even sized meatballs may be Formed. For example if the , meatballs to formed are the miniature size wherein they are approximately 2a one-half inch in diameter, the apertures 15 in the thick apertured plate 14 are at least one-half inch in diameter and the apertured plate is at least one-half inch thick. Larger meatballs are formed with correspondingly larger ~-apertures in correspondingly thicker plates.
The apertured plate 14 may be formed of glass, metal or ceramic material and has substantially flat upper and lower surfaces 16 and 17 respectively. The substantially flat lower surface 17 sits tightly against the flat bottom 10 of the bakTng pan and the substantiaily flat upper surface 28 of the thick apertured plate 14 enables a straight edge of a tool such as a .~ .
.
. . :
~': ' , : . .' .
~7i~3~7 spatula as seen in Figure 3 of the drawings, to be moved thereacross so as to position ground meat and the other ingredients mixed therewith in the apertures 15 and subsequently remove the excess ground meat from the upper surface 16 of the thick apertured plate plate 14.
In Figure 3 of the drawings the spatula-like tool will be seen to have a blade 18 positioned on one end of a handle 19, the blade having a straight edge 20.
By referring now to Figure 2 of the drawings wherein a portion of the thick apertured plate 14 is shown broken away, it will be seen that the cylindrical cavities defined by the apertures 15 are closed at their lower ends by the flat bottom lO of the baking pan and that when the thick apertured plate 14 is in the baking pan as seen in Figure 2 of the drawings the ground meat and other materials are completely retained in the apertures 15 when pushed thereinto by the spatula like tool and its blade 1~ in particular.
The thick apertured plate 14 both shapes and uniFormly controls the cooking or baking of the meatballs in the apertures 15 as the thick material of the apertured plate acts as a heat sink and uniformly distributes the heat to the material being cooked. As the cooking progresses the shrinking normally occuring causes the originally cylindrical shaped portions of the meatball mixture to become substantially round as the peripheral edges at the upper and lower ends of the portions of meat shrink ;~
to a somewhat greater degree than the remainder thereof.
It will thus be seen that a practical and efficient means of making a plurality of uniformly sized and cooked meatballs has been disclosed.
Although but one embodiment of the present inventlon has been illustrated and described, it will be apparent to those skilled in the art that various changes and modifications may be made therein without departing 28 from the spirit of the invention, and having thus described my invention what I claim is:
_5_ ' '
Claims (3)
1. A method of cooking round meatballs comprising the steps of:
supporting a cooking plate in a pan, the cooking plate having a plurality of cylindrical holes defined therethrough, the cylindrical holes having a length approximately equal to the diameter thereof; pressing a quantity of ground meat into the cylindrical holes of the cooking plate and forming cylindrical portions of ground meat, said cylindrical portions of meat each having a diameter essentially equal to the length thereof; supporting said cylindrical portions of meat in the holes in the cooking plate; placing the cooking plate and pan with the cylindrical portions of meat supported in the cooking plate holes into an oven; applying heat uniformly to the base and lateral surface areas of said cylindrical meat portions via the cooking plate and the pan in such rates that those meat portions will form essen-tially round meatballs during said cooking process because of said uniform application of heat via the cooking plate and the pan.
supporting a cooking plate in a pan, the cooking plate having a plurality of cylindrical holes defined therethrough, the cylindrical holes having a length approximately equal to the diameter thereof; pressing a quantity of ground meat into the cylindrical holes of the cooking plate and forming cylindrical portions of ground meat, said cylindrical portions of meat each having a diameter essentially equal to the length thereof; supporting said cylindrical portions of meat in the holes in the cooking plate; placing the cooking plate and pan with the cylindrical portions of meat supported in the cooking plate holes into an oven; applying heat uniformly to the base and lateral surface areas of said cylindrical meat portions via the cooking plate and the pan in such rates that those meat portions will form essen-tially round meatballs during said cooking process because of said uniform application of heat via the cooking plate and the pan.
2. A device in which meatballs may be formed and baked comprising a baking pan having a flat bottom and upstanding side walls and a thick apertured heat conducting plate positioned in said pan and against the flat bottom thereof, the apertures in said plate being of a size no larger than the thickness of the plate and adapted to receive and retain portions of ground meat and other material positioned therein and cooked therein, said plate being formed of material unaffected by baking temperatures and which will uniformly transfer heat to meat positioned in said apertures at a rate which permits that meat to assume a substantially round shape during the baking thereof.
3. The method of cooking round meatballs set forth in Claim 1 and wherein said cylindrical portions of meat in the cylindrical holes in the cooking plate are supported by direct engagement with said pan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA315,400A CA1078637A (en) | 1978-10-31 | 1978-10-31 | Meatball maker and baker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA315,400A CA1078637A (en) | 1978-10-31 | 1978-10-31 | Meatball maker and baker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1078637A true CA1078637A (en) | 1980-06-03 |
Family
ID=4112825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA315,400A Expired CA1078637A (en) | 1978-10-31 | 1978-10-31 | Meatball maker and baker |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1078637A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4662273A (en) * | 1985-11-07 | 1987-05-05 | Marchioni Barbara K | Greaseless cooker for food items |
-
1978
- 1978-10-31 CA CA315,400A patent/CA1078637A/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4662273A (en) * | 1985-11-07 | 1987-05-05 | Marchioni Barbara K | Greaseless cooker for food items |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |