482,588. Toasting-appliances; steam cooking - apparatus ; food preparations. KLEINERT, T. Sept. 29, 1936, No. 26428. Convention date, July 3, 1936. [A Specification was laid open to inspection under Sect. 91 of the Acts, April 8, 1937.] [Classes 28 (i) and 49] [Also in Group XI] Electric cooking- apparatus comprises an oven chamber divided by a gridlike heater 5 into two compartments which intercommunicate through passages 3, outside the oven chamber, so that the compartments are heated by the heat radiated from the heater and by the air-circulation. The apparatus is primarily for use in the production of a food product, wherein slices of bread are first toasted in the upper compartment, and are spread with a savoury mix which is cooked upon the toasted slices, by radiant heat, in the lower compartment. The slices to be toasted are supported on stacked perforated trays 6, the lowermost tray containing the toasted slices being withdrawn, allowing the whole stack to fall correspondingly, and a freshly charged tray to be placed on the top of the stack. The withdrawn tray, after the spread has been applied to the toast, is placed beneath the heater 5 in the position 7. The angles 4 for supporting the heater and trays are preferably adjustable. Perforated screens 8, 9 are interposed between the trays 6 and the heater 5. Cooling fins 10 are provided on the external casing, and the front door is provided with superposed auxiliary doors which give access to the trays and screens without opening the main door. One.of the auxiliary doors gives access to a hot chamber 11. In a modification, unperforated trays 6 are used, the air-circulation being permitted by side pockets, the pocket at one side of each tray being open at the bottom, and at the other side being open at the top. The trays are stacked so that the air enters a pocket from beneath, passes across the tray and leaves the opposite pocket at the top and thus enters the next higher tray. The top wall of the oven is insulated and assists, by radiation, in the toasting. The Specification as open to inspection under Sect. 91 states also that the savoury mix may consist of comminuted raw meat, readily coagulable proteins and herbs or other substances containing volatile aromatic principles. The mix. may be pre-roasted before being spread on the toast, and may be subjected for a short time, to smoke, containing aromatic principles. The electric heaters may be replaced by gasheaters or tubes fed with superheated steam. The passages 3 may be dispensed with. Two horizontal heaters arranged alternately with three food supporting trays, an upper grating for the reception of the cooked products and a lower grating for supporting a smoking meditun for flavouring the products, may be' provided in the oven chamber. As shown in Fig. 7 (Cancelled), top and bottom heaters 49, 50 are provided, and ledges 39 for supporting trays 40-43, are carried, on interconnected endless chains 44, 44<1>, actuated by a handle 47. In Fig. 8 (Cancelled), the bread slices 64 are placed upon a conveyer 62 at A and carried over a heater 65. As they round the end sprockets 52, the slices are held in position by a belt 66 which carries the slices under the heater 65 to the discharge position B. After the savoury mix has been applied to the toast, the slices are placed at C on the conveyer 63 which carries them beneath a heater 67 to a discharge position D. Storage trays 72 for the finished products, and a grating 73 for smoking medium are provided. In a modification, the conveyer 63 is arranged to receive on its upper rim, the half-toasted slices from the conveyer 62, and the spread toast is carried on the lower run of the conveyer 63 beneath a heater. This subject-matter does not appear in the Specification as accepted. '