CA1233333A - Baking utensil - Google Patents
Baking utensilInfo
- Publication number
- CA1233333A CA1233333A CA000489067A CA489067A CA1233333A CA 1233333 A CA1233333 A CA 1233333A CA 000489067 A CA000489067 A CA 000489067A CA 489067 A CA489067 A CA 489067A CA 1233333 A CA1233333 A CA 1233333A
- Authority
- CA
- Canada
- Prior art keywords
- baking
- pan
- dough
- utensil
- rim
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J43/00—Implements for preparing or holding food, not provided for in other groups of this subclass
- A47J43/20—Shapes for preparing foodstuffs, e.g. meat-patty moulding devices, pudding moulds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/13—Baking-tins; Baking forms
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- Food-Manufacturing Devices (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE:
A baking utensil for use in combination with a standard baking-pan to mold and bake pre-baked pie and pastry shells of even thickness in a very simple manner. This utensil consists in a pan-shaped plate provided with a flat bottom and a surrounding wall sized to fit in the baking-pan over the unbaked dough and to bear by gravity on said dough while the same is baked to prevent it from shrinking, bubbling and, more generally, getting out of shape. The pan-shaped plate has a flat rim extending outwardly all around the upper edge of its surrounding wall and a 45° angle flange extending downwardly and outwardly from the external peri-phery of the rim to protect the edge of the shell when the same is baking and prevent it from over-browning. In order to allow heat to pass and bake the dough uniformly, the bottom, surrounding wall and rim of the utensil are provided with a plurality of equally spaced-part perforations.
A baking utensil for use in combination with a standard baking-pan to mold and bake pre-baked pie and pastry shells of even thickness in a very simple manner. This utensil consists in a pan-shaped plate provided with a flat bottom and a surrounding wall sized to fit in the baking-pan over the unbaked dough and to bear by gravity on said dough while the same is baked to prevent it from shrinking, bubbling and, more generally, getting out of shape. The pan-shaped plate has a flat rim extending outwardly all around the upper edge of its surrounding wall and a 45° angle flange extending downwardly and outwardly from the external peri-phery of the rim to protect the edge of the shell when the same is baking and prevent it from over-browning. In order to allow heat to pass and bake the dough uniformly, the bottom, surrounding wall and rim of the utensil are provided with a plurality of equally spaced-part perforations.
Description
333~3 The present invention relates to a baking utensil for use in combination with a standard-baking pan to mold and bake pie and pastry shells of even thickness, in a very simple and fast manner.
The standard method used presently throughout the world for molding and baking unfilled poisoned pastry shells of even thickness, basically comprises the following steps.
First of all, the unbaked dough is rolled on a lightly floured board and fitted into a baking-pan. The edge of the dough is crimped and the bottom ox the shell is pricked with a fork. Advantageously, the pricked shell may also be chilled for a given period of time before baking it to prevent shrinkage.
Then, the shell is lined with a wax-paper or an aluminum foil and the wax-paper or foil is filled with dried beans uncooked rice or metal pie weights or pellets prior to baking of the shell in an oven heated at ~25F.
Finally, the rice, beans or weights are removed together with the wax-paper or the aluminum foil prior to removing the shell from the pie and letting it cool on a rack. The use of beans uncooked rice or, more generally, weights or pellets for the preparation of pie or pastry shells it required in practice to prevent the dough from shrinking, bubbling or, more generally, getting out of shape when baking.
This standard method is very efficient and suggested in most of the Cook Books although it has a major drawback of including several time-consuming steps such as the above mentioned fitting step, the installation of the wax-paper or aluminum foil, the filling of the pie shell with beans, rice or weights and the removal of the beans, rice and weights that must be cooled prior to being stored in a jar for the next use. Another drawback to this standard method is the cost of the rice or beans used as weight, which rice 33~
or beans cannot be used for human consumption after having being so waked. On the other hand, the weights sold for this purpose, which weights are usually made of ceramics, are rather expensive (more than 5 $ a pack) and must be washed from time to time.
A further drawback of the standard method is that the beans, rice or weights are necessarily positioned in the bottom of the pan and thus do not press and protect the surrounding wall and the upper edge of the shell being baked.
The prior art discloses a baking utensil for lding and baking pie and pastry shells of even thickness, which utensil comprises a pair of perforated pans shaped and designed to nest with each other. In use, the unbaked dough is placed in sheet over one of the pans so as to extend of the bottom thereof. Then the second pan is placed over the dough on the first pan and clamped thereon by means of clips engage-able with spring members to lock the pans together and press the dough there between. The pans with the dough squeezed there between are then placed in an oven in inverted and elevated position so that the heat air inside the oven be free-to circulate beneath and around the dough.
This baking utensil is probably efficient. However, it has the major drawback of including mechanical parts (clips and springs) which make it expensive in addition of making it subject to failure.
In addition, when this prior art utensil was made, the stove and/or oven had no rungs. For this reason, the pan had to be placed upside down and supported by legs over the bottom of the oven. As can be easily understood, this cannot be done in todays oven or stove.
An object of the present invention is to provide a baking utensil for use in combination with a standard , i.
~333~3 baking pan to mold and bake pie and pastry shells of even thickness, which utensil avoids the above mentioned disk advantages ox the standard method used up to now, and of the prior art utensil disclosed in Canadian patent No 14~,843.
Another object of the invention is to provide a baking utensil of the above mentioned type, which utensil is sturdy, life-lasting and very efficient in use.
The baking utensil according to the invention lo basically consists in a pan-shaped plate provided with a flat bottom and with a surrounding wall sized to fit in a standard, non-perforated baking-pan over the unbaked dough and to bear by gravity on said dough when the same is baking to prevent it from shrinking, bubbling and, more generally, getting out of shape.
The pan-shaped plate according to the invention has a flat rim which extends outwardly all around the upper edge of its surrounding wall, and a 45 angled flange extend-in downwardly and outwardly from the external periphery of the rim Jo protect the edge of the swell when the same is baking and thus to prevent thin edge from over-browning.
To allow heat to pass and bake the dough uniformly, the bottom surrounding wall and rim exclusively are provided with a plurality of equally spaced-apart per-formations.
In accordance with a preferred embodiment invention the surrounding wall of the pan-shaped plate is higher than the corresponding wall the baking pan to give extra room to the dough over the baking-pan rim and thus allow the baking of shells with fancy edgings.
advantageously, the pan-shaped plate can be made of one single piece of aluminum thick enough to make its weight sufficient to keep the dough flat in the baking pan.
The invention and its advantages will be better understood upon reading the following non-restrictive 33~3 description of a preferred embodiment thereof given in connection with the accompanying drawings:
- fig. 1 is a perspective view of a baking utensil according to the invention; and - fig. 2 is a cross-sectional, side elevation Al view of the baking utensil shown in fig. 1 when used in combination with a standard baking-pan to mold and wake a pastry shell.
The utensil according to the invention as shown in the accompanying drawings basically consists in a pan-shaped plate 1 provided with a flat bottom 3 and with a surrounding wall 5 sized to fit in a baking-pan 7 of standard dimension and shape over a shell consisting of layer of us-baked dough 9.
The pan-shaped plate 1 has a flat rim 11 extending outwardly all around the upper edge of its surrounding wall 5. It also has a 45 angled flange 13 extending downwardly and outwardly from the external periphery of the rim 11 to protect the edge of the shell 9 when the same is baking.
Such a protection is particularly interesting because it prevents the upper edge of the shell from over browning The bottom 3, the surrounding wall 5 and the rim 11 are provided with a plurality of equally spaced-apart perforations 15 to allow heat to pass and bake the dough 13 uniformly. However, in order to prevent the edge from being over-browned the flange 13 has not, and must not have, any perforation.
As clearly shown in figure 2, the surrounding wall 5 of the pan-shaped plate 1 is preferably higher than the corresponding wall of the baking-pan 7 to give extra room to the dough over the baking-pan rim 17. This extra room advantageously allows the baking of shells with fancy edgings by preventing these fancy edgings from over browning.
The pan-shaped plate 1 previously described can be 333~
used as follows to bake a pie or pastry shell.
In a first step, the oven is preheated at 425.
Then the pie or pastry dough is rolled to form an approxi-natively 12.5 inches wide of 1/8 inch thick to fit a stand-end baking pan 7 of the same dimension. After having lightly greased the pan 7, the dough is pressed into the pan to fit the same. The edge of the shell are folded and shaped as desired.
Then, the pan-shaped plate 1 is inserted over the dough in the pan 7 and pressed lightly thereon.
The assembly is then placed in the oven preferably on the bottom third level and baked for approximately I
minutes depending on the efficiency of the oven until the edges become light gold in color. The assembly is subsequently removed from the oven and let rest for 5 minutes prior to removing the pan-shaped plate As can be seen, this procedure is much simpler than the standard procedure making use of beans, rice or weight in addition, tests conducted by the Applicant with a hand-made prototype has proven that this utensil is very efficient and actually prevents the shells from shrinking, bubbling, and more generally, getting out of shape when baking.
The standard method used presently throughout the world for molding and baking unfilled poisoned pastry shells of even thickness, basically comprises the following steps.
First of all, the unbaked dough is rolled on a lightly floured board and fitted into a baking-pan. The edge of the dough is crimped and the bottom ox the shell is pricked with a fork. Advantageously, the pricked shell may also be chilled for a given period of time before baking it to prevent shrinkage.
Then, the shell is lined with a wax-paper or an aluminum foil and the wax-paper or foil is filled with dried beans uncooked rice or metal pie weights or pellets prior to baking of the shell in an oven heated at ~25F.
Finally, the rice, beans or weights are removed together with the wax-paper or the aluminum foil prior to removing the shell from the pie and letting it cool on a rack. The use of beans uncooked rice or, more generally, weights or pellets for the preparation of pie or pastry shells it required in practice to prevent the dough from shrinking, bubbling or, more generally, getting out of shape when baking.
This standard method is very efficient and suggested in most of the Cook Books although it has a major drawback of including several time-consuming steps such as the above mentioned fitting step, the installation of the wax-paper or aluminum foil, the filling of the pie shell with beans, rice or weights and the removal of the beans, rice and weights that must be cooled prior to being stored in a jar for the next use. Another drawback to this standard method is the cost of the rice or beans used as weight, which rice 33~
or beans cannot be used for human consumption after having being so waked. On the other hand, the weights sold for this purpose, which weights are usually made of ceramics, are rather expensive (more than 5 $ a pack) and must be washed from time to time.
A further drawback of the standard method is that the beans, rice or weights are necessarily positioned in the bottom of the pan and thus do not press and protect the surrounding wall and the upper edge of the shell being baked.
The prior art discloses a baking utensil for lding and baking pie and pastry shells of even thickness, which utensil comprises a pair of perforated pans shaped and designed to nest with each other. In use, the unbaked dough is placed in sheet over one of the pans so as to extend of the bottom thereof. Then the second pan is placed over the dough on the first pan and clamped thereon by means of clips engage-able with spring members to lock the pans together and press the dough there between. The pans with the dough squeezed there between are then placed in an oven in inverted and elevated position so that the heat air inside the oven be free-to circulate beneath and around the dough.
This baking utensil is probably efficient. However, it has the major drawback of including mechanical parts (clips and springs) which make it expensive in addition of making it subject to failure.
In addition, when this prior art utensil was made, the stove and/or oven had no rungs. For this reason, the pan had to be placed upside down and supported by legs over the bottom of the oven. As can be easily understood, this cannot be done in todays oven or stove.
An object of the present invention is to provide a baking utensil for use in combination with a standard , i.
~333~3 baking pan to mold and bake pie and pastry shells of even thickness, which utensil avoids the above mentioned disk advantages ox the standard method used up to now, and of the prior art utensil disclosed in Canadian patent No 14~,843.
Another object of the invention is to provide a baking utensil of the above mentioned type, which utensil is sturdy, life-lasting and very efficient in use.
The baking utensil according to the invention lo basically consists in a pan-shaped plate provided with a flat bottom and with a surrounding wall sized to fit in a standard, non-perforated baking-pan over the unbaked dough and to bear by gravity on said dough when the same is baking to prevent it from shrinking, bubbling and, more generally, getting out of shape.
The pan-shaped plate according to the invention has a flat rim which extends outwardly all around the upper edge of its surrounding wall, and a 45 angled flange extend-in downwardly and outwardly from the external periphery of the rim Jo protect the edge of the swell when the same is baking and thus to prevent thin edge from over-browning.
To allow heat to pass and bake the dough uniformly, the bottom surrounding wall and rim exclusively are provided with a plurality of equally spaced-apart per-formations.
In accordance with a preferred embodiment invention the surrounding wall of the pan-shaped plate is higher than the corresponding wall the baking pan to give extra room to the dough over the baking-pan rim and thus allow the baking of shells with fancy edgings.
advantageously, the pan-shaped plate can be made of one single piece of aluminum thick enough to make its weight sufficient to keep the dough flat in the baking pan.
The invention and its advantages will be better understood upon reading the following non-restrictive 33~3 description of a preferred embodiment thereof given in connection with the accompanying drawings:
- fig. 1 is a perspective view of a baking utensil according to the invention; and - fig. 2 is a cross-sectional, side elevation Al view of the baking utensil shown in fig. 1 when used in combination with a standard baking-pan to mold and wake a pastry shell.
The utensil according to the invention as shown in the accompanying drawings basically consists in a pan-shaped plate 1 provided with a flat bottom 3 and with a surrounding wall 5 sized to fit in a baking-pan 7 of standard dimension and shape over a shell consisting of layer of us-baked dough 9.
The pan-shaped plate 1 has a flat rim 11 extending outwardly all around the upper edge of its surrounding wall 5. It also has a 45 angled flange 13 extending downwardly and outwardly from the external periphery of the rim 11 to protect the edge of the shell 9 when the same is baking.
Such a protection is particularly interesting because it prevents the upper edge of the shell from over browning The bottom 3, the surrounding wall 5 and the rim 11 are provided with a plurality of equally spaced-apart perforations 15 to allow heat to pass and bake the dough 13 uniformly. However, in order to prevent the edge from being over-browned the flange 13 has not, and must not have, any perforation.
As clearly shown in figure 2, the surrounding wall 5 of the pan-shaped plate 1 is preferably higher than the corresponding wall of the baking-pan 7 to give extra room to the dough over the baking-pan rim 17. This extra room advantageously allows the baking of shells with fancy edgings by preventing these fancy edgings from over browning.
The pan-shaped plate 1 previously described can be 333~
used as follows to bake a pie or pastry shell.
In a first step, the oven is preheated at 425.
Then the pie or pastry dough is rolled to form an approxi-natively 12.5 inches wide of 1/8 inch thick to fit a stand-end baking pan 7 of the same dimension. After having lightly greased the pan 7, the dough is pressed into the pan to fit the same. The edge of the shell are folded and shaped as desired.
Then, the pan-shaped plate 1 is inserted over the dough in the pan 7 and pressed lightly thereon.
The assembly is then placed in the oven preferably on the bottom third level and baked for approximately I
minutes depending on the efficiency of the oven until the edges become light gold in color. The assembly is subsequently removed from the oven and let rest for 5 minutes prior to removing the pan-shaped plate As can be seen, this procedure is much simpler than the standard procedure making use of beans, rice or weight in addition, tests conducted by the Applicant with a hand-made prototype has proven that this utensil is very efficient and actually prevents the shells from shrinking, bubbling, and more generally, getting out of shape when baking.
Claims (3)
1. A baking utensil for use in combination with a standard baking-pan to mold and bake pie and pastry shells of even thickness, said utensil consisting in a pan-shaped plate provided with a slat bottom and a surrounding wall sized to fit in the baking-pan over the unbaked dough and to bear by gravity on said dough while the same is baked to prevent it from shrinking, bubbling and, more generally, getting out of shape, said pan-shaped plate having a flat rim extending outwardly all around the upper edge of its surrounding wall and a 45° angled flange extending down-warmly and outwardly from the external periphery of the rim to protect the edge of the shell when the same is baking and prevent it from over-browning, said bottom, surrounding wall and rim exclusively being provided with a plurality of equally spaced-apart perforations to allow heat to pass and bake the dough uniformly.
2. The baking utensil of claim 1, wherein the surrounding wall of the pan-shaped plate is higher than the corresponding wall of the baking-pan to give extra room to the dough over the baking-pan rim and thus to allow the baking of shells with fancy edgings.
3. The baking utensil of claim 2, wherein the pan-shaped plate is made of one single piece of aluminum thick enough to make its weight sufficient to keep the dough flat in the baking-pan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000489067A CA1233333A (en) | 1985-08-20 | 1985-08-20 | Baking utensil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000489067A CA1233333A (en) | 1985-08-20 | 1985-08-20 | Baking utensil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1233333A true CA1233333A (en) | 1988-03-01 |
Family
ID=4131216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000489067A Expired CA1233333A (en) | 1985-08-20 | 1985-08-20 | Baking utensil |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1233333A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992015199A1 (en) * | 1991-02-28 | 1992-09-17 | Otto Nockemann | Hollow baked item wide open on one side and with thin, homogeneous, resilient walls |
| FR2782248A1 (en) * | 1998-08-12 | 2000-02-18 | Julien Lacote | Rubber disk for dough to rise in the preparation of tart and flan cases is easily used and withstands heat |
| US20150010685A1 (en) * | 2012-02-06 | 2015-01-08 | Michael Hobel | Method and apparatus for producing baked goods |
-
1985
- 1985-08-20 CA CA000489067A patent/CA1233333A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1992015199A1 (en) * | 1991-02-28 | 1992-09-17 | Otto Nockemann | Hollow baked item wide open on one side and with thin, homogeneous, resilient walls |
| FR2782248A1 (en) * | 1998-08-12 | 2000-02-18 | Julien Lacote | Rubber disk for dough to rise in the preparation of tart and flan cases is easily used and withstands heat |
| US20150010685A1 (en) * | 2012-02-06 | 2015-01-08 | Michael Hobel | Method and apparatus for producing baked goods |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |