DE278438C - - Google Patents

Description

IMPERIAL

PATENT OFFICE.

PATENT LETTERING

_. '- M 278438 CLASS 34 /. GROUP

JACQUES DREYFUSS in BADEN, Switzerland.

Device for cooking pastries. Patented in the German Empire on February 16, 1913.

For cooking pastries made from thick dough, such as B. the so-called Spätzle (also called water spaetzle or Swabian spaetzle) is the liquid dough into small pieces Separated parts and boiled them in hot water. Dividing is usually done by hand using a spoon or knife, with the dough in a bowl or atxf on a board. This must be the

ίο Dough containing dishes when dividing the Dough must be held over the cookware containing the hot water, which is very tedious is.

After cooking the spaetzle, the cooking water must be poured off the same, which usually happened in such a way that one by means of the lid of the cooking pan held back the cooked spaetzle so that there was only one whole between the pan and the lid small gap was kept free for the drainage of the cooking water. This procedure has now the disadvantage that the hot cooking water is lost for further cooking purposes, and that can also not be prevented that when pouring off the cooking water parts of the boiled Step food with the water from the pan, which then, if z. B. dumping of the boiling water is made in a bulk stone, lost for reuse walk.

Cookware with sieve inserts are already known, which enable that when you remove the insert after the food has finished cooking, the cooking water drains into the pan and in the same used for other cooking purposes

40

45

while the cooked food remains in use. For draining and draining of the boiling water, these inserts have to be held over the pan by hand, which is very tedious and time-consuming.

The invention now relates to a device for cooking pastries thick dough, such as spaetzle, which avoids the disadvantages mentioned should be.

This device has a cooking vessel with a sieve insert and one that can be placed on the latter Stand in which a pot intended to receive the dough with a perforated Ground is used. Here, the stand consists of two rods connected to each other connected rings, each of which serves as a foot and as a support part for receiving the insert or the dough pot.

The drawing shows the cooking device in an exemplary embodiment, and although shown in vertical section with the attachment and the 'dough container inserted into it.

The cooking device has a cooking pan i which has a constriction below its edge 2, which forms an inwardly protruding support. Furthermore, the cooking device has a pot-like, with Handles equipped insert 3, which is formed in its lower part as a sieve, d. H. perforated is. This insert rests with a rim 4 when it is inserted into the pan the support 2 of the pan 1, leaving a gap between the insert and pan.

55

60

Claims (2)

The cooking device also includes an attachment which consists of a larger ring 5 and a smaller ring 7 connected to it by rods 6. A handle 8 is also provided on the Ringv5. The cooking device also has a pot 14, which is equipped with a handle and has a perforated bottom 15. This pot is used in conjunction with the cooking device 1, 3. For cooking pastries made from thick dough, such as B. Spaetzle, the procedure is as follows: After hot water has been prepared in the pan 1, the insert 3 is inserted into it, the attachment 5, 6, 7 is set up with the ring 5 as a foot and in the ring 7 , as shown, the pot 15 is inserted, which is now filled with the liquid spaetzle dough. The liquid dough can now flow directly from the pot 15 through the holes in its bottom into the hot water in the insert 3. Once the dough has been emptied from the pot in this way, it and the attachment are removed. Now, after the pan 1 has been covered with an ordinary lid, the spaetzle in it or in the insert 3 are cooked. Once the spaetzle has finished cooking, the insert 3 is lifted out of the pan and held over it so that the water in the insert can flow through its lower, sieve-like part into the pan. Is the water in the main, so the insert 3 is used in the essay, namely in the larger ring 5, the essay assumes a position rotated by 180 ° relative to that shown in the drawing, so that the smaller ring 7 as Foot serves. The remaining water can now either drain into a plate placed under the attachment or into a bowl, or the attachment can be placed with an insert in a pouring stone and the water drained into it. In this way it is achieved that the cooking water in the pan does not need to be poured off, so is not lost and can be used for another cooking purpose, and that the cooked food remains in use. If a second dish is to be cooked with the cooking device, which can be of the same or different nature as the first cooked one, it is placed in the meanwhile emptied insert 3 and this again in the pan 1, which is filled with hot water beforehand is, inserted and the pan covered again with an ordinary lid. Godfather τ-An Proverbs: 1. Device for cooking pastries from thick dough, such as. B. Spaetzle, characterized by a cooking vessel (1) with a sieve insert (3) and by a stand (5, 6, 7) that can be placed on the latter, in which a for recording the dough certain pot (14) is used with a perforated bottom. 2. Apparatus according to claim 1, characterized characterized in that the stand consists of two interconnected by rods (6) Rings (5, 7) consists of each of which as a foot and as a support part for receiving the insert (3) or the dough pot (14) is used. 1 sheet of drawings.