GB2538489A

GB2538489A - Foldable cooking sheets and methods of folding food whilst cooking

Info

Publication number: GB2538489A
Application number: GB1507885.0A
Authority: GB
Inventors: Marc Gold Howard
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-05-08
Filing date: 2015-05-08
Publication date: 2016-11-23
Anticipated expiration: 2035-05-08
Also published as: GB201507885D0; GB2538489B

Abstract

A substantially planar cooking sheet 10 has a shape and size corresponding to the base of a cooking pan into which it is inserted. The sheet is provided with at least one living hinge (16, Fig. 1) which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion. A foodstuff (e.g. omelette) is cooked on the sheet, and folded onto itself by folding the cooking sheet along the living hinge. The sheet may have handles 14,15. Elongate or elliptical perforations 17,18 adjacent the living hinge allow some of the foodstuff to seep through to the pan surface and stick, aiding with the folding process. The sheet may be of unitary construction, and may be non-stick. Multiple hinges may be provided to allow the foodstuff to be folded more than once.

Description

Foldable Cooking Sheets and Methods of Folding Food whilst Cooking

Field of the Invention

The invention relates generally to cooking apparatus and specifically to apparatus for cooking and folding omelettes.

zo Background to the Invention

Conventionally, an omelette or pancake is made by pouring batter into a heated frying pan and allowing it to cook until the bottom surface of the batter, which is in contact with the hot surface of the pan, becomes sufficiently solid so as to be folded. Optionally, a filling is positioned on the top surface of one half of the cooking batter and the other half is folded over the first half so that the filling is sealed within the omelette or pancake once the batter is folded.

In the case of a standard omelette or pancake, the partially cooked batter is usually folded in half to make a semi-circle (where the frying pan is circular). To create a successfully folded omelette the upper surface of the batter must be sufficiently raw when folded for it to adhere to itself. It is also important when folding an omelette or pancake which comprises a filling that the outer edges of the folded batter meet to form a seal to contain the filling so that the filling does not leak.

The batter is typically folded using a spatula. However, because the partially cooked batter is soft and flexible, the use of a spatula makes the folding of the batter awkward and unreliable. Therefore, a certain amount of skill is required to consistently fold omelettes using a spatula, without breaking the omelette or mismatching the outer edges of the omelette in the process.

Another disadvantage of conventional methods and apparatus is that, in order to ensure that the batter lifts cleanly away from the surface of the pan, i.e. to prevent batter from sticking to the pan when cooking, a fat is required which is poured or melted (if solid) onto the pan prior to heating the batter. Even where a pan is of the 'non-stick' variety, a fat is often required to prevent the batter from forming an air-tight seal against the surface of is the pan. This is especially disadvantageous where a person is trying to minimise the amount of fats in their diet.

In an attempt to address at least some of these issues, a number of so-called 'omelette maker' apparatus have been designed. The majority of omelette makers comprise a device which either folds a single cooked omelette in half or which cooks two 'halves' of an omelette before the two halves are brought together. These devices usually take the form of a split rigid cooking surface, or two separate rigid cooking compartments which are hinged in order to fold one atop another. An example of such a device is shown in US1292476. These omelette makers may be in the form of a pan to place over a hob, as shown in US1292476, or are part of a standalone electrical unit. However, these devices are costly and cannot be used with existing cooking implements.

Frying pan liners, such as that shown in US4320699, are also known which aim to keep the cooking surface of a frying pan substantially clean and which can also be used to aid rolling or folding of an omelette or pancake. However, these liners are flimsy and fiddly to operate, and users can burn themselves on the rim or cooking surface of the pan as they try to grasp the liner.

The above disadvantages are typically experienced when making a standard omelette or pancake using the above described apparatus and methods. The following additional disadvantages are also experienced when making a rolled omelette, otherwise known as a Japanese style omelette.

Japanese style omelettes are made by rolling together several layers of cooked egg. The layers of cooked egg are typically prepared in a square or rectangular omelette pan, known as a 'makiyakinabe', or 'tamagoyakinabe'. Thin, rectangular omelettes are initially cooked and are then rolled into a cylinder or folded into an elongated cube, traditionally using chopsticks. A lid for the pan may also be provided to hold and flip the omelette once it has been rolled. A high level of skill is therefore required to operate the pan, chop sticks and Lid to create an evenly rolled or folded omelette which is then transferred to a plate for eating. It is therefore desirable to improve the practicality of apparatus for making Japanese style omelettes as well as standard omelettes.

The invention seeks to improve the ease of use of omelette cooking apparatus and the consistency and quality of cooked omelettes and similar foodstuffs.

Summary of the Invention

In a first independent aspect, the invention provides a substantially planar cooking sheet of unitary construction, having a shape and size corresponding to the base of a cooking pan into which it is, in use, inserted, wherein said sheet is provided with at least one living hinge which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion.

This configuration is particularly advantageous because it provides a cooking sheet, for use with existing cooking pans, which allows a user to more straightforwardly prepare an omelette, pancake or similar foodstuff which can be folded. The at least one hinge of the sheet provides a fulcrum about which the sheet and foodstuff can be more effectively and straightforward folded, without the use of an additional implement and without a high Level of skill_ The sheet also provides a means of more precisely folding omelettes and the like so that a filling contained within the omelette is effectively sealed once the omelette has been folded.

Preferably, the sheet is perforated, the one or more perforations being one of adjacent or at least partially coincident with the axis of the living hinge. The one or more perforations allow a small amount of the foodstuff to pass through the perforations and adhere to the cooking surface of the pan below, without allowing a substantial amount of the foodstuff to pass through. The small amount which is allowed to pass through the one or more perforations solidifies to form a fulcrum, about which the sheet and foodstuff can be effectively folded.

Preferably, said perforations are substantially elliptical, with their major axes substantially coincident with the folding axis of said living hinge. Providing substantially elliptical perforations is advantageous because a small amount of foodstuff can seep through the perforations along a substantial part of the at least one hinge, which creates an effective fulcrum about which the sheet can be folded.

Optionally, said perforations are elongate. Providing elongate perforations is advantageous because a small amount of foodstuff can seep through the perforations along a substantial part of the at least one hinge, which creates an effective fulcrum about which the sheet can be folded.

Preferably, said perforations have a cross-sectional area which is small in comparison to the area of the sheet such that, in use, a fluid foodstuff that is placed on the sheet seeps through the perforations slower than the rate at which said fluid foodstuff sets as a result of the heat of the cooking to which is it subjected by the base of the cooking pan in which said sheet has been inserted. The rate at which the fluid foodstuff cooks and solidifies once it has seeped through the perforations is faster than the rate at which the fluid foodstuff seeps through the one or more perforations so that only a small amount of foodstuff passes through the perforations.

Preferably, the sheet comprises two or more perforations. Two or more perforations provide multiple points at which the fluid foodstuff can seep through and adhere to the pan. The batter is therefore more securely adhered to the pan so that folding of the sheet is more effective.

Preferably, the two or more perforations are all adjacent or at least partially coincident with the living hinge. The fluid foodstuff is therefore adhered to the pan along a consistent fold line so that the sheet can be straightforwardly folded.

Preferably, the sheet comprises one or more handle portions. The handle portions allow a user to intuitively fold the sheet without risk of injury.

Preferably, the one or more handle portions are hingedly united with the remainder of the sheet. Hingedly uniting the one or more handle portions with the remainder of the sheet allows the one or more handle portions to conform to the curvature of the inside of a cooking pan so that the remainder of the sheet sits correctly on top of the cooking surface of the pan.

Preferably, the one or more handles are located at opposite ends of the sheet. Locating the one or more handles at opposite ends of the sheet provides a means by which a cooked foodstuff can be effectively and hygienically carried because the sheet can be held in a folded position after cooking.

Preferably, the one or more handles are of a length suitable to project beyond the rim of a cooking pan in which the sheet is placed. This configuration is particularly advantageous because it improves the safety of the sheet as a user can refrain from placing their fingers inside the pan to pick up and move the sheet. The sheet is also more straightforwardly grasped because the handles project beyond the rim of the cooking pan.

Preferably, the one or more handles each comprise an aperture. This configuration improves the heat resistance of the sheet because there is less material to conduct heat, and therefore improves the handling of the sheet. The aperture of each handle can also act as a reference mark to a user so that when the apertures of two oppositely positioned handles are brought together during folding, their alignment will ensure that the foodstuff has also been precisely folded.

Preferably, the sheet comprises multiple hinges which intersect such that the sheet can be folded more than once and in more than one direction. This configuration allows a user to fold a retained foodstuff more than once in different directions.

Preferably, the sheet is formed of a non-stick material such as polytetrafluoroethylene (PTFE). This improves the ease of use of the sheet and quality of the cooked food. The nonstick material also avoids the requirement for a fat to be used by a user prior to heating a foodstuff on the sheet.

Preferably, the sheet is of unitary construction to simplify production and to minimise the risk of bacteria build-up, since there are not multiple parts between which dirt, grease and food can become lodged.

In a second independent aspect, the invention provides a method of folding food whilst cooking, the method comprising the steps of: * placing a substantially planar cooking sheet, comprising at least one living hinge which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion onto the cooking surface of a cooking pan in a first, unfolded position; * placing a foodstuff onto the sheet; * cooking the foodstuff; and * folding a first portion of the sheet toward a second portion of the sheet along the at least one living hinge such that the sheet is in a second, folded position, to cause the foodstuff to fold onto itself.

This method is particularly advantageous because it provides a method of using an existing cooking pan with the sheet to more straightforwardly prepare an omelette, pancake or similar foodstuff which can be folded. Providing at Least one Living hinge and carrying out the step of folding a first portion of the sheet toward a second portion of the sheet allows a foodstuff be to be straightforwardly and effectively folded about the fulcrum which the hinge(s) and foodstuff form. With this method a foodstuff can be cooked and rolled or folded without the use of an additional implement and without a high level of skill. The method also provides a means of more precisely folding omelettes and the like so that a filling contained within an omelette is effectively sealed once the omelette has been folded.

Preferably the method comprises the further steps of providing a cooking sheet with multiple hinges and foldable portions; and folding all but one portion progressively to fold the foodstuff multiple times. Providing a sheet with multiple hinges and foldable portions, and folding all but one portion progressively to fold the foodstuff multiple times is advantageous when making a Japanese style rolled omelette or similar foodstuff which requires folding multiple times. These steps also allow a user to prepare differently sized food portions on the sheet.

Preferably the method comprises the further step of flipping the sheet once it has been folded such that a surface not initially in contact with the cooking surface of the pan once the sheet has been folded is brought into contact with the cooking surface of the pan. This step provides the advantage of being able to easily turn or flip the sheet and its contents once the sheet has been folded, without the use of additional implements, to ensure that the retained foodstuff has been cooked sufficiently.

Preferably the method comprises the further steps of providing a sheet with at least two handles which are positioned at opposite ends of the sheet; gripping the handles together to hold the foodstuff within the sheet; carrying the sheet containing the food to a dish; and releasing the handles to allow the food to be placed onto the dish. These steps provide the advantage of effectively and hygienically carrying a cooked foodstuff.

Brief Description of the Drawings

In the drawings: Figure 1 shows a perspective view of a cooking sheet of a preferred embodiment in an unfolded position.

Figure 2 shows a perspective view of the embodiment of Figure 1 in a partially folded position.

Figure 3 shows a perspective view of the embodiment of Figures 1 and 2 in a folded position.

Figure 4 shows a perspective view of an embodiment of the invention, placed in a frying pan in an unfolded position.

Figure 5 shows a plan view of a second embodiment of the invention in an unfolded position.

Figure 6 shows a plan view of the embodiment of Figure 5, placed in a frying pan in an unfolded position.

Figure 7 shows a perspective view of a third embodiment of the invention, in a partially folded position.

Figure 8 shows a perspective view of the embodiment of Figure 7, containing a foodstuff and being actioned by a user.

Detailed Description of the Embodiments

The cooking sheets of the following embodiments are described for use in making omelettes and pancakes. However, it is envisaged that the sheet may be used for cooking any foodstuffs which are capable of being rolled, folded, flipped or otherwise maneuvered or manipulated whilst cooking.

A substantially planar cooking sheet of a preferred embodiment is shown in Figure 1 and is referenced generally as 10. The sheet 10 is formed of a thin flexible material and is configured to be inserted into an existing cooking pan, such as that shown in Figure 4, such that foodstuffs, an omelette or pancake batter for example, can be retained on a top surface 11 of the sheet 10 in order to be cooked and folded or rolled without the necessary use of additional implements and without requiring a high level of skill.

The sheet 10 comprises a top surface 11 and a bottom surface 12, two handles, 14 and 15, which are located at opposite ends of the sheet 10, and a living hinge 16 which extends centrally across the sheet 10 and allows the sheet 10 to fold such that the two sections either side of the hinge 16 are brought one atop another. The hinge 16 employs the batter, in use, to form a fulcrum around which the batter is folded. The handles 14, 15 are preferably positioned perpendicularly to the folding axis so that the sheet 10 can be intuitively folded and carried, if necessary. A user can hold the handles using their fingers or tongs.

Referring to Figure 4, the sheet 10, which is discoid in shape in this embodiment is, in use, placed in a circular cooking pan 13. When the sheet 10 is placed in the pan 13, the bottom surface 12 is contiguous with the cooking surface of the pan 13 and the top surface 11 of the sheet 10 retains the foodstuff, for example an omelette batter. In use, heat is transferred from the cooking surface of the pan 13 through the sheet 10 in order to cook the batter on the top surface 11 of the sheet 10. When required, i.e. when the bottom of the omelette batter is sufficiently cooked, a first section 19 of the sheet 10, which is to one side of the hinge 16, is folded toward a second section 20 such that the top surface of section 19 sits substantially atop the top surface of section 20. As the sheet 10 is folded in this way, so too is the partially cooked omelette batter so that a semi-circular omelette is is formed. In order to retain the batter on the top surface 11 of the sheet 10, one or more perforations 17, 18 are provided which are one of adjacent or at least partially coincident with the axis of the hinge 16. When uncooked batter is poured onto the top surface 11, a small amount of batter seeps through the perforations 17,18 and adheres to the hot pan beneath. The small amount of batter, extending through the perforations 17,18 from the top surface 11 of the sheet 10 to the pan surface, solidifies. The batter immediately adjacent the top surface 11 will also quickly cook and solidify once the batter is poured, whereas the remainder of the batter will remain as a liquid initially. The solidified batter which extends through the perforations 17,18 from the top surface 11 to the pan surface, forms a point about which the sheet 10 and remainder of the batter can be folded.

This 'sticking' of the batter to the pan 13 stops the batter from sliding on the top surface 11 as the sheet 10 is folded. In the preferred embodiment of Figures 1 to 3 the hinge 16 incorporates two perforations, 17 and 18, which are of a size and shape suitable to allow part of the omelette batter to pass through the perforations 17 and 18. Because the batter which seeps through the perforations 17,18 quickly solidifies once in contact with the pan, the remainder of the batter is prevented from seeping through the perforations 17,18, i.e. the cooking rate of the batter is faster than the rate of flow of the batter through the perforations 17,18. However, the perforations 17,18 are preferably of a size and shape small enough to prevent a substantial part of the batter from passing through the perforations 17,18 once the initial, small amount of batter has seeped through and solidified, so that the majority of the batter can be cooked effectively on the top surface 11 of the sheet 10. Preferably, the perforations 17, 18 each comprise apertures which are substantially elliptical as shown in Figure 1, so that a small amount of batter can adhere to the pan and form a fulcrum about which the batter can be folded, across the length of the hinge 16. This improves the adherence of the batter to the pan and therefore the precision and reliability with which the batter can be folded. In alternative embodiments, the perforations each comprise an aperture of a different shape, or a series of holes are provided along the hinge 16.

Each handle 14, 15 is preferably perpendicular and spaced apart from one of the hinges of the sheet 10. In the preferred embodiment, the two handles, 14 and 15, are located oppositely from one another so that, when the sheet 10 is folded in use, the handles 14, 15 come together and are substantially parallel to one another in the folded position. This configuration allows a user to straightforwardly carry the food-retaining sheet 10 so that the cooked omelette can be hygienically and easily transported to a dish once cooked. Each of the handles 14, 15 also comprises an aperture 21, 22. The aperture 21, 22 of each handle 14, 15 provides a means by which the sheet 10 can be grasped by a user. They also improve the heat resistance of the sheet 10 because there is less material to conduct heat from the heat source. The aperture 21, 22 of each handle 14, 15 also acts as a reference mark to a user so that when the apertures 21, 22 of the two oppositely positioned handles 14, 15 are brought together during folding, their alignment will ensure that the batter held on the top surface 11 of the sheet 10 is also precisely folded. This is particularly useful when a filling is placed on one of the halves of the omelette batter. Precise alignment of the handles 14, 15 improves the precision with which the two halves of an omelette batter are brought together to effectively seal the filling within the omelette. Preferably the apertures 21, 22 are elliptical in shape to ease access for a user's fingers.

The folding of the sheet 10 is shown in Figures 2 and 3. Figure 2 shows the sheet 10 in a partially folded position, and Figure 3 shows the sheet in an advanced folded position. In these two figures, the elliptical apertures of hinge 16 are more clearly shown.

Figure 4 shows the sheet 10 of the embodiment of Figures 1 to 3, positioned in a cooking pan 13. The handles 14 and 15 of the sheet 10 are preferably of a Length suitable to project beyond the rim of the cooking pan 13 so that the sheet 10 can be straightforwardly and safely grasped by a user. The Length of the handles 14, 15 minimises the risk that the user will burn themselves on a hot surface of the pan 13. Even more preferably, the handles 14, 15 are of a length which ensures that at least a part of the aperture 21, 22 of each handle 14, 15 extends beyond the rim of the pan 13. This allows a user to intuitively place their finger through the aperture 21, 22 to fold and/or lift the sheet 10 without risking injury. Optionally, the sheet 10 comprises an additional Living hinge (not shown) at the base of each handle 14, 15 so that each handle 14, 15 conforms to the curvature of the pan and projects upwardly. This means that the handles 14, 15 are /o not held over the heat source whilst the user cooks and this therefore minimises the risk that the handles 14, 15 are made too hot to touch when the user wants to fold or Lift the sheet 10.

In use, the sheet 10 is placed on the cooking surface of a frying pan 13 or skillet, such that, in the embodiment of Figures 1 to 4, the circular surface of the sheet 10 is in contact with the cooking surface of the pan 13. The handles 14, 15 project from the rim of the pan 13. The pan 13 is heated and no fat or oil is required. Once the top surface 11 of the sheet 10 is hot enough, batter or beaten egg is poured onto the top surface 11 of the sheet 10. A small amount of the batter will be exposed to the cooking surface of the pan 13 through perforations 17 and 18. The rate of cooking of the small amount of batter is faster than the rate of flow of the batter through the perforations 17,18 so that the small amount of batter solidifies and prevents further batter from seeping through the perforations 17,18. As the batter begins to cook and set, one of the handles 14, 15 is chosen to be the side (side 19 or 20) to fold. Usually this will be the side consistent with the right hand of a right handed cook, or vice versa. Thus, one handle 15 is gripped by the user and the side 19 of the sheet 10 corresponding to the chosen handle 15 is folded toward the other side 20. Because the perforations 17, 18 are preferably elliptical and are perpendicular to the handles 14,15, and therefore batter has seeped through and adhered to the pan in a direction in which is perpendicular to the direction in which the sheet 10 is folded, the adhered batter will provide a large amount of adhesion against the pulling action, at the central lateral axis of the sheet 10, allowing the sheet 10 to be folded over as if it were a rigid, hinged device. The two handles 14, 15 are brought together so that they overlap, and this will ensure the symmetrical folding of the omelette. After optional further cooking time, the sheet 10 can be rotated through 180 degrees in order to cook the other side of the omelette further. To achieve this, both handles 14, 15 are gripped together and the entire folded sheet 10 is rotated about the hinge so that the other side of the bottom surface 12 of the sheet 10 is in contact with the cooking surface of the pan 13 so as to evenly cook the omelette inside.

When the omelette is ready to serve, both handles 14, 15 are gripped once more and the sheet 10 is Lifted away from the pan 13. The small amount of batter adhered to the pan 13 is not sufficient to prevent the user from lifting the whole sheet 10 away from the pan 13, and the perforations 17, 18 are not of a size Large enough to permit the cooked omelette to fall out of the sheet 10 as it is carried. Moreover, the solidified batter which seeped through the perforations 17,18 will act as a plug to prevent further batter from falling through the perforations 17,18. The handles 14, 15 provide a convenient way to remove the cooked omelette from the pan 13 so that it can be carried to a plate. The sheet 10 is preferably formed of a non-stick material, such as polytetrafluoroethylene (PTFE), and so is the omelette will be released from the sheet 10 with little effort. The omelette can alternatively be left in the sheet 10 until served. In this position, the sheet 10 provides insulation to slow the cooling of the omelette.

The sheet 10 of the first embodiment is circular in order to be compatible with a circular cooking pan. However, the sheet 10 may be of any shape and size such that it is suitable for use with a wide range of cooking pans. In one such embodiment, shown in Figures 5 and 6, an sheet 110 is provided which is substantially rectangular in shape. The sheet 110 of this embodiment is compatible with a rectangular cooking pan 113 which is typically used to make Japanese style rolled omelettes.

Japanese style omelettes are made by rolling together several layers of cooked egg which are rolled or folded multiple times. As such, the sheet 110 of Figure 5 comprises multiple hinges 116a to 116d so that the omelette batter retained on the top surface 111 of the sheet 110 can be folded more than once to make a rolled omelette. In this embodiment, each of the hinges 116a to 116d comprise a number of perforations so that a small amount of the batter can pass through each hinge 116 and adhere to the pan below. This way, the batter can be held on the top surface 111 of the sheet 110 as the sheet 110 is folded, so that the batter can be effectively folded into a Japanese style omelette. In

The sheet 110 also comprises two handles 114 and 115 which are located and extend perpendicularly to the axis of the hinges. Each of the handles 114, 115 preferably comprises an aperture as described above in relation to the embodiment shown in Figures 1 to 4.

Figure 6 shows the sheet 110 of Figure 5 in a rectangular cooking pan 113. Preferably, the handles 114, 115 of the sheet 110 project beyond the rim of the pan 113 so that the sheet 110 can be safely and intuitively handled.

In use, omelette batter is placed on the top surface 111 of the sheet 110. Heat from the cooking surface of the rectangular pan 113 is transferred through the sheet 110 to cook the batter. When the batter is cooked sufficiently, all but one of the sections of the sheet 110 are progressively raised and folded over, e.g. from right to left as shown by arrow A in Figure 6, to form a rectangular or oblong omelette. The sections of the sheet 110 may alternatively be folded from the left and right side towards the middle.

Where the sheet 110 comprises more than one hinge, the hinges are preferably evenly spaced from one another to create an evenly rolled or folded omelette. However, the hinges may also be unevenly spaced from one another depending on the result to be zo achieved.

A sheet 210 of a third embodiment is shown in Figures 7 and 8. The sheet 210 comprises a hinge 216 incorporating a number of perforations 217, 218 which form a fulcrum about which the sheet 210 can be folded, using the batter placed on the top surface 211 of the sheet 210. Figure 8 shows the sheet 210 of Figure 7 being folded. Omelette batter 223 is also shown on the top surface 211 of the sheet 210, which is retained on the top surface 211 and folded effectively due to the fulcrum which is created between the sheet 210, batter 223 and cooking surface of the pan 213. In this embodiment, the handles 214, 215 of the sheet 210 are devoid of apertures, but are of a length sufficient to allow a user 224 to easily grasp the handles 214, 215 without risk of injury from the hot pan 213.

In another embodiment, not shown in the figures, the sheet comprises multi* hinges which intersect such that the sheet can be faded more than once, and in more than one direction. For example, the sheet may comprise two hinges which intersect and extend perpendicularly to one another so that the sheet and retained foodstuff can be folded into quarters, e.g. when making a quarter-circular pancake. In this embodiment, the handles of the sheet may not be positioned oppositely from one another; although, preferably, the handles will each be perpendicular and spaced apart from one of the hinges.

In a preferred embodiment, the sheet 10, 110, 210 is comprised of a non-stick material such as polytetrafluoroethylene (PTFE). It is also preferable that the handles of the sheet, at least, are comprised of a heat-resistant material so that a user can handle the sheet without risk of injury. Preferably, the sheet 10, 110, 210 is comprised of a woven fabric such as glass fibre and is coated or impregnated with a heat resistant, non-stick material such as polytetrafluoroethylene (PTFE) which is cut into a mat or compartment of a shape which is consistent with the base of a pan. The sheet may optionally comprise of Kevlar or any other known materials used for cooking implements, and in particular for liners for pans, ovens and barbecues.

Preferably, the sheet 10, 110, 210 is of unitary construction. This improves the hygiene of the sheet because the risk of bacteria build up between multiple parts is avoided.

In each embodiment, the sheet 10, 110, 210 must be thin enough to effectively transfer heat from the cooking surface of the pan 13, 113, 213 to the batter retained on the top surface of the sheet. Preferably, the sheet is between 0.08mm to 0.20mm in thickness. The top surface of the sheet is preferably flat and flush with the handles so that the sheet can be easily stored when not in use. However, in an alternative embodiment, the handles may preferably be raised relative to the centre of the sheet to form a compartment on which batter is to be placed and retained on the top surface (see Figure 8) which is consistent with the base of a cooking pan on which the sheet is placed.

Claims

Claims 1. A substantially planar cooking sheet of unitary construction, having a shape and size corresponding to the base of a cooking pan into which it is, in use, inserted, wherein said sheet is provided with at least one living hinge which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion.
2. A cooking sheet according to claim 1, wherein the sheet is perforated, the one or more perforations being one of adjacent or at least partially coincident with the axis of the living hinge.
3. A cooking sheet according to claim 2, wherein said perforations are substantially elliptical, preferably with their major axes substantially coincident with the folding axis of is said living hinge.
4. A cooking sheet according to claim 2, wherein said perforations are elongate.
5. A cooking sheet according to any of claims 2 to 4, wherein said perforations have a cross-sectional area which is small in comparison to the area of the sheet such that, in use, a fluid foodstuff that is placed on the sheet seeps through the perforations slower than the rate at which said fluid foodstuff sets as a result of the heat of the cooking to which is it subjected by the base of the cooking pan in which said sheet has been inserted.
6. A cooking sheet according to any of claims 2 to 5, wherein the sheet comprises two or more perforations.
7. A cooking sheet according to claim 6, wherein the two or more perforations are all adjacent or at least partially coincident with the living hinge.
8. A cooking sheet according to any of the preceding claims, wherein the sheet comprises one or more handle portions.
9. A cooking sheet according to claim 8, wherein the one or more handle portions are hingedly united with the remainder of the sheet.
10. A cooking sheet according to claim 8 or claim 9, wherein the one or more handles are located at opposite ends of the sheet.
11. A cooking sheet according to any of the preceding claims, wherein the one or more handles are of a length suitable to project beyond the rim of a cooking pan in which the sheet is placed.
12. A cooking sheet according to any of the preceding claims, wherein the one or more handles each comprise an aperture.
13. A cooking sheet according to any of the preceding claims, wherein the sheet comprises is multiple hinges which intersect such that the sheet can be folded more than once and in more than one direction.
14. A cooking sheet according to any of the preceding claims, wherein the sheet is formed of a non-stick material.
15. A cooking sheet according to any of the preceding claims, wherein the sheet is of unitary construction.
16. A substantially planar cooking sheet substantially as hereinbefore described with reference to and as illustrated by the accompanying drawings.
17. A method of folding food whilst cooking, the method comprising the steps of: * placing a substantially planar cooking sheet, comprising at least one living hinge which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion onto the cooking surface of a cooking pan in a first, unfolded position; * placing a foodstuff onto the sheet; * cooking the foodstuff; and * folding a first portion of the sheet toward a second portion of the sheet along the at least one living hinge such that the sheet is in a second, folded position, to cause the foodstuff to fold onto itself.
18. A method according to claim 17, comprising the further steps of providing a cooking sheet with multiple hinges and foldable portions; and folding all but one portion progressively to fold the foodstuff multiple times.
19. A method according to either claim 17 or claim 18, comprising the further step of flipping the sheet once it has been folded such that a surface not initially in contact with the cooking surface of the pan once the sheet has been folded is brought into contact with the cooking surface of the pan.
20. A method according to any of claims 17 to 19, comprising the further steps of providing a sheet with at [east two handles which are positioned at opposite ends of the sheet; gripping the handles together to hold the foodstuff within the sheet; carrying the sheet containing the food to a dish; and releasing the handles to allow the food to be placed onto the dish.zo 21. A method of folding food whilst cooking substantially as hereinbefore described with reference to and as illustrated by the accompanying drawings.Amendments to the claims have been filed as follows Claims 1. A substantially planar cooking sheet of unitary construction, for placing onto the base of a cooking pan, wherein said sheet is provided with at least one Living hinge which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion.2. A cooking sheet according to claim 1, wherein the sheet is perforated, the one or more perforations being one of adjacent or at least partially coincident with the axis of the living hinge.3. A cooking sheet according to claim 2, wherein said perforations are substantially "1-elliptical with their major axes substantially coincident with the folding axis of said livingCOhinge.COC\I 5. A cooking sheet according to either claim 2 or claim 3, wherein said perforations are elongate.6. A cooking sheet according to any of claims 2 to 5, wherein said perforations have a cross-sectional area which is small in comparison to the area of the sheet such that, in use, a fluid foodstuff that is placed on the sheet seeps through the perforations and solidifies as a result of the heat of the cooking to which it is subjected by the base of the cooking pan in which said sheet has been inserted.7. A cooking sheet according to any of claims 2 to 6, wherein the sheet comprises two or more perforations.8. A cooking sheet according to claim 7, wherein the two or more perforations are all adjacent or at Least partially coincident with the Living hinge. cr)is 4. A cooking sheet according to claim 3, wherein said perforations are substantially 9. A cooking sheet according to any of the preceding claims, wherein the sheet comprises one or more handle portions.10. A cooking sheet according to claim 9, wherein the one or more handle portions are s hingedly united with the remainder of the sheet.11. A cooking sheet according to claim 9 or claim 10, wherein the one or more handles are located at opposite ends of the sheet.12. A cooking sheet according to any of the preceding claims, wherein the one or more handles are of a Length suitable to project beyond the rim of a cooking pan in which the sheet is placed. (r)handles each comprise an aperture.13. A cooking sheet according to any of the preceding claims, wherein the one or moreCOCD 14. A cooking sheet according to any of the preceding claims, wherein the sheet comprises CO multiple hinges which intersect such that the sheet can be folded more than once and in C\I more than one direction.15. A cooking sheet according to any of the preceding claims, wherein the sheet is formed of a non-stick material.16. A substantially planar cooking sheet substantially as hereinbefore described with reference to and as illustrated by the accompanying drawings.17. A method of folding food whilst cooking, the method comprising the steps of: * placing a substantially planar cooking sheet, comprising at least one living hinge which divides the sheet into first and second portions and which facilitates the folding of said first or second portion toward the respective other portion onto the cooking surface of a cooking pan in a first, unfolded position; * placing a foodstuff onto the sheet; * cooking the foodstuff; and * folding a first portion of the sheet toward a second portion of the sheet along the at least one living hinge such that the sheet is in a second, folded position, to cause the foodstuff to fold onto itself.18. A method according to claim 17, comprising the further steps of providing a cooking sheet with multiple hinges and foldable portions; and folding all but one portion progressively to fold the foodstuff multiple times.19. A method according to either claim 17 or claim 18, comprising the further step of flipping the sheet once it has been folded such that a surface not initially in contact with the cooking surface of the pan once the sheet has been folded is brought into contact with the cooking surface of the pan.20. A method according to any of claims 17 to 19, comprising the further steps of cr) providing a sheet with at [east two handles which are positioned at opposite ends of the CO sheet; gripping the handles together to hold the foodstuff within the sheet; carrying the O sheet containing the food to a dish; and releasing the handles to allow the food to be CO placed onto the dish.
21. A method of folding food whilst cooking substantially as hereinbefore described with reference to and as illustrated by the accompanying drawings.