DE29622186U1 - Device for baking in an oven - Google Patents

Description

Equipment for baking in an oven Description

The invention relates to a device for baking in an oven, this device designed with

a baking tray,

Supporting means for supporting the baking tray at a distance from the oven floor,

a baking foil or baking paper [the term baking foil is used throughout the following for both alternatives] and

at least one open-bottomed baking tray border with at least one support edge lying on a substantially flat surface,

whereby the baking tray forms a substantially flat support through which the baking atmosphere can flow,

wherein the baking foil is suitable for essentially flat placement on the support and

whereby the baking tray border can be supported with its support edge on the support using the baking foil.

It is well known that when baking cakes and tarts, the following procedure should be followed:

a) In the oven of a household stove there is a standard grate, as supplied by stove manufacturers and kitchen fitters. This grate either rests with its longitudinal edges running in the direction of insertion on guide rails selected at the normal baking height of the oven equipped with a front swivel flap or, in the case of household stoves where a push support with an attached front pipe end wall is provided, it is hung on the inside of the pipe end wall so that it projects freely towards the rear end of the pipe.

b) A baking foil or baking paper, e.g. made of glass fibre-coated, highly heat-resistant plastic (such as polytetrafluoroethylene), is laid out on this oven's own rack so that it lies flat on at least part of the rack. After laying this baking foil on the baking rack, a baking ring with an open bottom is placed on the baking rack so that the essentially flat lower edge of this baking ring rests on the baking rack with the help of the baking foil.

γ. The weight of the baking tray rim flattens the foil so that its lower edge is essentially flush with the baking foil. The dough is then poured into the baking tin constructed in this way. This dough can also be very liquid if the

The baking rack is designed to be sufficiently flat so that, due to the inherent rigidity of the baking foil, an essentially tight seal is ensured between the lower edge of the baking tray and the foil. The dough, particularly if it is a very liquid dough, is only poured into the baking tin when the oven is already preheated so that the dough sets immediately when it is put in, thereby closing any gaps between the lower edge of the baking tray and the baking foil.

In DE 44 29 93 0 C2 it is proposed to place the baking tray border using the baking foil on a baking sheet, which is formed into a baking rack by making holes and forming webs. The idea is to place the baking rack on standard baking trays or grid-shaped oven racks in the oven. If the baking rack formed by sheet perforation is placed on an oven rack, the heat supply to the baked goods is comparable to the heat supply that results when the baking foil is spread directly on an oven rack and the baking tray border is placed on the baking tray formed in this way.

However, there are also disadvantages with this known design:

Perforating a sheet to create a perforated baking rack creates relatively sharp edges and relatively small openings. Dough that has spilled out of the baking rack often sticks so firmly to these openings that reliable cleaning, either by hand or in the dishwasher, is difficult. In addition, the deformation

γ of a perforated sheet is difficult to control under the temperatures that occur during baking, so that at least occasionally deformations of the sheet are to be expected, which call into question the flatness of the support, so that gaps between the lower edge of the baking tray border and the baking foil

is can occur, through which dough can escape in unacceptably large quantities even when the oven is well preheated. This disadvantage cannot be completely eliminated even if the perforated baking tray is angled at its ends and the angled edges are connected to one another at the edges. Even then, distortions in the perforated sheet can still occur, especially if the tray is unevenly loaded.

Another serious disadvantage of the known design is that the housewife baking cakes in conventional household ovens usually has a number of height settings at her disposal, e.g. in the form of support strips in the side walls that are arranged at several different heights or hooking options that are arranged in the front wall of a sliding push support. There is a risk that an inexperienced housewife will bake at the wrong height and thus only get an unsatisfactory baking result.

The invention is based on the object of designing a device in such a way that even inexperienced housewives can achieve improved baking results.

To solve this problem, it is proposed according to the invention that, in a device of the type defined at the outset, the support means comprise at least one support foot that can be removed from the oven, the height of which corresponds to the intended distance between the baking tray and the oven floor and is designed on the one hand to stand on the oven floor and on the other hand to support the baking tray.

In the design according to the invention, the specified

&iacgr;&ogr; Height of the support foot a height adjustment during the baking process that leads to unsatisfactory baking results is practically impossible, because the housewife is forced to keep the baked goods at a medium height due to the specified height adjustment of the support foot, at which at least usable

is baking results are achieved. In the event that the baking height is to be optimized to match the heat profile in different ovens, it is possible to adjust the height of the support base to the optimal height according to the heat profile of the respective oven. You can consider adapting the support base to the respective oven type by cutting off the weakened parts. You can also consider supplying the support base so short from the outset that it is adapted to the lowest possible optimal baking height and can be adjusted by attaching extension pieces if, for example, the optimal height is somewhat higher for another oven type.

The measure of claim 2 brings further advantages: The support base can be placed on the bottom of the oven beforehand, so that the insertion of the baking tray is made much easier, even with the baking ring already in place and dough filled in. Cleaning is also easy because the support base and the baking tray can then be stored separately even in small dishwashers and because difficult-to-access niches in which the washing process remains ineffective are avoided.

However, it cannot be ruled out that the support base is either rigidly connected to the baking tray or - which is more convenient - can be folded up so that it can be easily stored even in small kitchens. In this case, however, you must ensure that the unfolded support base is firmly locked so that the support base cannot be accidentally adjusted when it is placed in the oven.

A particular advantage of the design according to the invention is that the support base can basically be designed with a much lower heat capacity than other support means. This is particularly true in comparison with the solution in which the baked goods carrier is placed on an existing tray or an existing grate with a correspondingly high heat capacity.

A particularly advantageous design is achieved by applying the measure according to claim 3. This not only leads to a support base with a low heat capacity, but also to designs that are particularly easy to clean. In principle, all those support base designs are advantageous in the sense of the invention which allow the hot baking atmosphere to reach the underside of the baking tray and then through it to the baking foil.

The measure of claim 4 leads to an improved planarity of the support and thus to a better seal between the baking tray border and the baking foil. This is simply due to the consideration that the support line is then essentially located where the weight of the baking tray border and the baking tray itself rests, so that uncontrollable deformations can hardly occur.

In view of the fact that, as a rule, round or polygonal, in particular rectangular, cakes are to be baked, it proves to be particularly advantageous to proceed according to claims 5 and 6.

The measure of claim 7 proves to be particularly advantageous in terms of manufacturing technology because the round rod can easily be bent into any shape.

A design according to the specifications of claim 8 ensures maximum stability. In accordance with the usual dimensions of ovens and baking trays, the support base is always dimensioned in such a way that stability is guaranteed even with the most unfavorable weight distribution. This is relatively easy to achieve with the design according to claim 8. Of course, the dimensions of the baking tray, for example the diameter, are chosen in such a way that extremely unfavorable support conditions cannot arise.

is The use of stilts, especially those with a point-like support on the oven floor, is advantageous in cases where the oven floor is intentionally or unintentionally not level. If ovens are used whose floors are ribbed, such stilts can still provide a stable support. The support foot can then be brought into a stable position by making small corrective movements. This also applies if the stilts are designed according to claim 9.

The measure of claim 10 ensures that a firm support can be achieved even on uneven ground by means of small corrective rotations. In addition, this design is advantageous in terms of relatively small support feet and in terms of stackability of the support feet.

The measure of claim 11 is also of particular importance for the stackability of the support feet.

From a manufacturing point of view, it is advantageous if the assembly of stilts and support ring is carried out according to claim 12.

An optimal solution in terms of stackability, stability and adaptability to uneven floor surfaces is provided by claim 13.

The manufacture of the support feet is made even easier if they comply with claim 14. Such rod or wire constructions can be easily manufactured in short cycle times on relatively simple wire bending and welding machines.

The measure of claim 15 makes production even easier and the cleaning properties are further improved. With regard to durability and good cleaning properties, the use of the measure according to claim 16 is recommended.

The principle of the support base can in principle be combined with any form of baking tray, for example with perforated sheets. However, it is preferred that a design according to claim 17 is used to form the baking tray. This also creates favorable conditions for cleaning the baking tray.

According to the manufacturing principles for conventional stove grates, the measure according to claim 18 can be applied.

In order to give the baking tray high dimensional stability even after long-term use, the design according to claim 19 is proposed. It has been shown that baking trays designed in this way not only retain their flatness over time, but also that any flatness errors are automatically corrected by one or the other bar deviating from the plane when the weight of the baking tray border and the baked goods rests on the bars of the bar rack via the baking foil, so that the bar rack is corrected for flatness between the baking tray border and the support base.

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The measure of claim 20 means that one cannot inadvertently move the baking tray border outwards beyond the area of the flat support option and possibly cause leaks between the baking tray, baking tray border and baking foil.

When manufacturing the bar grating, the materials according to claim 21 are used in particular, which have proven to be advantageous in terms of stability, dimensional stability and cleaning properties.

The dimensioning of the bar grating according to claims 22 and 23 has led to good results.

is The outline shapes according to claim 24 meet the most diverse requirements of the housewife and the most diverse cake shapes.

The details of claim 25 take into account the conventional cake shapes (round cake or loaf pan). However, it should not be excluded that other cakes, e.g. waisted cakes, can also be produced.

The measure of claim 26 makes it easier for the manufacturer to meet a wide range of customer requests with regard to the size of the cakes to be baked and allows the housewife to adapt to different instantaneous requirements.

The measure of claim 27 ensures, on the one hand, optimum use of space and, on the other hand, prevents the baked goods border from cracking.

The measure of claim 2 8 can be used with a single ring closure for round or oval cake tins. If you want to vary the size of loaf cakes, you will use designs with two or four ring closures located opposite one another.

The invention also protects the support base as such. This support base proves to be a very useful household tool regardless of its use in the baking equipment. For example, the support base can also be used if you want to set up the cake together with the baking tray and baking foil to cool after baking. You can use the support base, or even better an additional support base, to place the cake away from the work table during the cooling phase in order to create better cooling conditions on all sides. At the same time, the risk of damage to the work surface due to excessive heat transfer from the baked goods is reduced. The support base can also be used for many other purposes in the kitchen and dining room. For example, you can use this support base as a cake carrier for a cake plate when setting a birthday table.

The baking tray is also protected as such and in combination with the support base.

The device according to the invention has also been designed from the point of view that the necessary and, if necessary, additional parts can be accommodated easily and in a space-saving manner in the manufacturer's warehouse, in the housewife's kitchen and on transport routes. This is reflected in claims 32, 33 and

It is also possible to equip the baking tray or the support base with handles that make it easier to put the baking tray in and take it out of the oven. For example, in the case of a bar rack, a handle, such as a bracket, can be attached to two opposite sides or to four opposite sides, which is connected to the rack frame at two ends, whereby the distribution can be adapted to the different oven formats. It is also conceivable to attach a radially protruding handle to a ring-shaped support base, for example, in order to avoid

represents: 1 Fig. 2 Fig. 3 &iacgr;&ogr; Fig. 4 Fig.

not only to be able to easily insert and remove the support base, but also to make it easier for the housewife to estimate the optimal installation location.

The accompanying figures illustrate the invention; they show

a household stove with the oven door open and baking equipment installed inside;

a support base;

a bar grate and

a sectional view of a packaging and

Baking equipment storage sets.

In Fig. 1 you can see a standard household stove, which is generally designated 10. The household stove 10 has an oven 12 that can be closed by a flap, preferably a pivoting flap 14. The pivoting flap 14, which is open in Fig. 1, is provided in this embodiment with a handle 16 in the area of its upper end and with two hinges 18 in the respective edge areas of its lower end, the hinges 18 together defining a horizontal pivot axis A for the pivoting flap 14. The oven 12 has various guide rails 20 provided at different heights on the two side walls 19 of the oven 12, which serve as supports for commercially available racks and baking trays.

In the oven 12, a baking device can be seen, which is generally designated 22. The baking device comprises a support base 24, the height of which corresponds to a predetermined distance between the bar grate 26 and the oven floor 28 and is designed on the one hand to stand stably on the oven floor 28 and on the other hand to support the bar grate 26. A baking foil 30 is placed on the bar grate 26, on which a baking ring 32 with an open bottom is placed with its essentially flat support edge (33). The baking foil 30 serves as the base for the baking ring 32, whereas the

The rod rack 26 serves to flatly support and support the baking foil 30 and the baking ring 32, so that the baking ring 32, the baking foil 30 and the rod rack 26 together form a baking pan for receiving a dough mass 40.

The backing ring 32 consists of an elongated steel band 34 closed into a ring, with the end areas of the steel band 34 overlapping in one area (at 36). The overlapping end areas are held together by a clamp or loop 38, which allows the ends of the steel band 34 to be moved against each other in order to set a desired backing ring diameter.

The bar grate 26 can be lifted off the support base 24 to make it easier to clean the bar grate or to fill a dough mass 40 into the baking ring 32 outside the oven 12. For example, during the heating phase of the oven 12, the bar grate 26 with the baking foil 30 already placed on it and the baking ring 32 placed on the baking foil 30 can remain outside the oven 12 while the support base 24 is in the oven 12. Once the oven 12 has reached the necessary operating temperature, the dough mass 40 can be filled into the baking ring 32 placed on the bar grate 26 using the baking foil 30. The baking ring 32 is then placed on the support base 24 in the oven 12 together with the baking foil 30, the bar grate 26 and the filled dough mass 40.

In Fig. 2, the support base 24 is shown, which has a flat, preferably round support ring 42 and stilts 44. The stilts 44 are connected to the support ring 42 in one piece, in particular by welding, at an angular distance D of approximately 12 0° on a radially outer circumferential surface of the support ring 42. The stilts 44 are designed as pairs of stilts 46 and diverge from the support ring 42 in the direction of the oven bottom in such a way that two stilts 44 of a pair of stilts 46 are connected to one another.

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On the other hand - as can be seen at 48 - an isosceles, preferably equilateral triangle can be formed.

As can be seen in Fig. 2, the pairs of stilts 46 are also flared outwards against an imaginary cylindrical surface 50 following the support ring, so that the distance between the stilts 44 and the imaginary cylindrical surface 50 increases with increasing distance from the support ring 42. The support ring 42 and the stilts 44 are made of round wire material with a diameter of 4 mm to 8 mm, with the support ring 42 broken open for illustration purposes (at 52). In this embodiment, the support ring 42 and the stilts 44 are made of stainless steel with a high surface smoothness, but other steels,

is especially chrome-plated steels, can be used.

In Fig. 3 a bar grating 2 6 is shown, which consists of a
rectangular grate frame 54 and parallel round grate bars 56 welded at both ends to the underside of the grate frame 54. The grate frame 54 consists of an upright, essentially rectangular strip material 58 made of stainless steel, which is broken open at 60 for illustration purposes and consists of a preferably solid, rigid material.

As already mentioned, the grate frame 54 protrudes upwards from the grate bars 56, which prevents a baking ring 32 that has been placed on it from slipping beyond the edge of the grate bar 26 - e.g. if the grate bar 26 is inadvertently tilted when it is inserted into the oven 12. The grate bar 26 can be made of steel, e.g. stainless steel or, after processing, chrome-plated steel with a high surface smoothness. The grate bars 56 have a diameter of approx. 2.5 mm to approx. 4 mm, preferably approx. 3 mm, with the center distance of the individual grate bars 56 being approx. 7 mm to approx. 12 mm.

Two handles 62 made of round wire material are attached to the grate frame 54 on two opposite sides. The handles 62 have a substantially U-shaped form and are connected in their respective end areas in one piece, preferably by welding, to the upper edge of the grate frame 54. In this embodiment, the handles 62 are arranged vertically, although a horizontal arrangement of the handles is also possible if desired.

&iacgr;&ogr; In Fig. 4, a packaging and storage set 64 is shown, which is housed in a packaging box 66. The plan of the packaging box 66 corresponds essentially to the plan of the bar grate 26 and the height of the packaging box 66 corresponds in this embodiment

is essentially the height of the support foot 24, although the height of the packaging box 66 can of course also essentially correspond to the backing ring 32 if the latter has the greater height in relation to the support foot 24.

In the packaging box 66, the bar grate 26 is arranged at the lowest point with the grate frame 54 and handles 62 pointing upwards. The backing ring 32 and the support ring 42 of the support base 24 rest on the bar grate 26 with stilts 44 or pairs of stilts 46 pointing upwards, with the backing ring 32 surrounding the support base 24. Between the bar grate 26, which is square in this embodiment, and the backing ring 32, a gap 68 can be seen in the radial direction of the backing ring 32, which is essentially closed when the backing ring 32 is at its maximum dimension by the contact of areas of the outer peripheral surface 70 of the backing ring 32 with areas of the inner peripheral surface 72 of the bar grate 26, which allows the backing ring 32 to be mounted on the bar grate 26 with almost no play without the use of large amounts of packaging material.

In addition, a roll of baking foil 3 0 is provided in the packaging box 66 to complete the packaging and storage set 64, but the inclusion of a

- 14 -

Instructions for use and/or baking should not be excluded.

Claims (35)

Expectations 1. Device for baking in an oven (12), this device designed with a baking tray (26), Support means (24) for supporting the baking tray (26) at a distance from the oven floor (28), a baking foil (30) or a baking paper [wherein &iacgr;&ogr; for both alternatives in the following is the term baking foil (30) is used] and at least one bottom-open baking product border (32) with at least one support edge (33) lying in a substantially flat surface, wherein the baking product carrier (26) forms a substantially flat support (56) through which the baking atmosphere can flow, wherein the baking foil (30) is further suitable for essentially flat placement on the support (56) and wherein the baking product border (32) with its support edge (33) can be supported on the support (56) by means of the baking foil (3 0),
characterized, that the support means (24) comprise at least one support foot (24) which can be removed from the oven (12), which corresponds in height to the intended distance between the baked goods carrier (26) and the oven floor (28) and is designed on the one hand to stand on the oven floor (28) and on the other hand to support the baked goods carrier (26). 2. Device according to claim 1,
characterized, that the support base (24) is separated or separable from the baking tray carrier (26). 3. Device according to claim 1 or 2, characterized in that the support base (24) has a support frame (42) and a plurality of stilts (44) extending from this support frame (42). 4. Device according to claim 3, characterized in that the support frame (42) is designed as a support loop (42) which defines a support line lying essentially in a flat surface . 5. Device according to claim 4, characterized in is that the support loop (42) is designed as a support ring (42). 6. Device according to claim 5, characterized in that the support ring (42) is substantially circular. 7. Device according to one of claims 3-6, characterized in that the support frame (42) is formed from a round rod material. 8. Device according to one of claims 5-7, characterized in that the stilts (44) are attached to the support ring (42) at an angular distance (D) of approximately 120°. 9. Device according to one of claims 3-8, characterized in that the stilts (44) are designed as pairs of stilts (46) which diverge from the support frame (42) in the direction of the oven bottom (28). 10. Device according to claim 9, characterized in that the connecting lines of the lower stilt ends of a stilt pair (46) lie substantially tangentially to the ring course of the support ring (42). 11. Device according to one of claims 5-10, characterized in that the stilts (44) are extended outwards against an imaginary cylindrical surface (50) following the support ring (42), so that the distance of the stilts (44) from the imaginary cylindrical surface (50) increases with increasing height from the support ring (42). 12. Device according to one of claims 5-11, characterized in that the stilts (44) are attached to a radially outer circumferential surface of the support ring (42). 13. Device according to one of claims 9-12, characterized in that the pairs of stilts (46) span isosceles, preferably approximately equilateral triangles. 14. Device according to one of claims 9-13, characterized in that the stilts (44) of a pair of stilts (46) are integrally connected to the support ring (42) in the region of the connection point and are jointly connected, in particular welded, to the support ring (42). 15. Device according to one of claims 3-14, characterized in that that the support frame (42) and/or the stilts (44) are made of round wire material, preferably with a diameter of approx. 4 mm - approx. 8 mm. 16. Device according to one of claims 3-15, characterized in that that the support frame (42) and/or the stilts (44) are made of steel, for example of stainless steel or of steel chrome-plated after forming &iacgr;&ogr; and preferably have a high surface smoothness. 17. Device according to one of claims 1-16, characterized in that the baking tray (26) is formed by a bar grate (26). 18. Device according to claim 17, characterized in that the bar grate (26) is supported by a grate frame (54) and mutually parallel (54) is formed by grate bars (56) fastened at both ends, in particular welded. 19. Device according to claim 18, characterized in that the grate frame (54) is formed from an edge-lying strip material (58) or from round rod material. 20. Device according to claim 18 or 19, characterized in that that the grate frame (54) is opposite the grate bars (56) defined support protrudes upwards. 21. Device according to one of claims 17-20, characterized in that -"iV- that the grate frame (54) and/or the grate bars (56) of the bar grate (26) are made of steel, e.g. stainless steel or, after processing, chrome-plated steel, with a high surface smoothness. 22. Device according to one of claims 17-21, characterized in that the diameter of the grate bars (56) is approximately 2.5 mm - approximately 4 mm, preferably approximately 3 mm. 23. Device according to one of claims 17-22, characterized in that the axial distance of the grate bars (56) is approximately 7 mm - approximately mm. 24. Device according to one of claims 1-23, characterized in that the baked goods carrier (2 6) has a rectangular, round or oval outline. 25. Device according to one of claims 1-24, characterized in that the baking product border (32) is formed by a cylindrical, in particular circular cylindrical, or by a prismatic, in particular rectangular, sheet metal ring (32). 26. Device according to one of claims 1-25, characterized in that the baking tray border (32) can be adjusted to different dimensions. 27. Device according to claim 26, characterized in that when the baking edge (32) is set to maximum dimension, the baking edge (32) is straight still finds space within a grate frame (54) projecting upwards relative to the support (56). 28. Device according to one of claims 25-27, characterized in that that the sheet metal ring (32) has at least one overlapping and extendable ring closure. 29. Supporting foot, in particular for a device according to a Î of claims 1-28, with the features specific to the support foot (24) of claim 1 and optionally further features specific to the support foot (24) from one of claims 2-28. is 30. Baked goods carrier, in particular for a device according to one of claims 1-28, with the features specific to the baked goods carrier (26) of claim 1 and optionally further features specific to the baked goods carrier (26) from one of claims 2-28. 31. Baking tray according to claim 30,
characterized, that it is designed with gripping means (62) for easier grasping. 32. Baked goods border, in particular for a device according to one of claims 1-28, with the features specific to the baked goods border (32) of claim 1 and optionally further features specific to the baked goods border (32) from one of claims 2-28. 33. Packaging or storage set of parts of the device according to one of claims 1-32, wherein the support foot (24), if desired several support feet (24) stacked one inside the other, is attached with its support side near the baking tray (26) during operation to the baking tray (26) or one of several nested - 21 - stacked baked goods carriers (26), preferably in the height range of a grate frame (54) of the baked goods carrier (26), and wherein at least one baked goods border (32) is either accommodated within the support foot (24) or encloses the support foot (24). 34. Packaging or storage set according to claim 33, characterized in that that the set (64) is accommodated in a packaging box (66) whose floor plan approximately corresponds to the floor plan of the baked goods carrier (26) and whose height approximately corresponds to the height of the support base (24) or the height of a baked goods border (32), depending on which height is the greater. 35. Packaging or storage set according to claim 33 or 34, characterized in that that it comprises at least one baking foil (30) - in the case of a larger supply of baking foils (30) - in roll or stack form. fi 20.12.96 10:57