CH663515A5

CH663515A5 - Baking sheet

Info

Publication number: CH663515A5
Application number: CH399084A
Authority: CH
Inventors: Fredy Hugentobler
Original assignee: Fredy Hugentobler
Priority date: 1984-08-21
Filing date: 1984-08-21
Publication date: 1987-12-31

Abstract

The baking sheet according to the invention is characterised in that it is round and the base is perforated. Using this sheet when baking cakes in a forced-air oven, the object is to obtain a crispy cake base which has been uniformly baked through.

Description

       

  
 

**WARNUNG** Anfang DESC Feld konnte Ende CLMS uberlappen **.

 



   PATENTANSPRUCH
Backblech, dadurch gekennzeichnet, dass es rund, und der Boden durchbrochen ist.



   Die vorliegende Erfindung betrifft ein Backblech, welches für das Backen von Kuchen im Umluftofen verwendet wird.



   Da im Umluftofen immer an allen Orten dieselbe Temperatur herrscht, besteht das Problem, dass die Kuchen, vor allem Früchtekuchen, wohl an der Oberfläche einwandfrei gebacken werden, jedoch der Teigboden weiss, weich und nicht durchgebacken ist, da die Feuchtigkeit nicht entweichen kann. Das Problem wird noch grösser, wenn der Kuchenboden mit tiefgekühlten Früchten ausgelegt wird.



   Das erfindungsgemässe runde Backblech mit durchbrochenem Boden löst dieses Problem, da die Feuchtigkeit im Kuchen und Teig auch nach unten entweichen kann. Die Backofenwärme, oder die Wärme im Umluftofen kann direkt auf den Teigboden einwirken. Damit wird ein direkter Backprozess durch die Löcher des Backbleches erreicht, weshalb der Boden gleichmässig durchgebacken wird.

 

   Dank dem durchbrochenen, runden Kuchenblech kleben die Kuchenteige nicht mehr an und können somit besser dem Kuchenblech entnommen werden.



   Die Gestalt der Löcher im Kuchenblech kann variieren.



  Sie können jede beliebige Form aufweisen, z. B. rund, regelmässig und unregelmässig viereckig, als Gittermuster usw.



  angeordnet sein.



   Das Backblech kann aus Reinaluminium,   Schwarzblech,    Peraluman oder Alusteel gefertigt sein.



   Die Oberfläche des Backbleches kann mit Silikon oder Teflon (Tetrafluor-Äthylen) überzogen sein.



   Die Randhöhe des Bleches kann variieren zwischen   1-4cm.    



  
 

** WARNING ** beginning of DESC field could overlap end of CLMS **.

 



   PATENT CLAIM
Baking tray, characterized in that it is round, and the bottom is openwork.



   The present invention relates to a baking sheet which is used for baking cakes in a convection oven.



   Since the temperature in the convection oven is always the same at all locations, there is the problem that the cakes, especially fruit cakes, are baked perfectly on the surface, but the dough base is white, soft and not baked because the moisture cannot escape. The problem becomes even greater if the cake base is covered with frozen fruit.



   The round baking tray according to the invention with a perforated bottom solves this problem since the moisture in the cake and dough can also escape downwards. The oven heat or the heat in the convection oven can act directly on the dough base. A direct baking process is achieved through the holes in the baking sheet, which is why the bottom is baked evenly.

 

   Thanks to the openwork, round baking sheet, the cake batter no longer sticks and can therefore be better removed from the baking sheet.



   The shape of the holes in the baking tray can vary.



  They can have any shape, e.g. B. round, regular and irregular square, as a grid pattern, etc.



  be arranged.



   The baking sheet can be made of pure aluminum, black sheet, Peraluman or Alusteel.



   The surface of the baking sheet can be covered with silicone or teflon (tetrafluoroethylene).



   The edge height of the sheet can vary between 1-4cm.

Claims

PATENT CLAIM Baking tray, characterized in that it is round, and the bottom is openwork.

The present invention relates to a baking sheet which is used for baking cakes in a convection oven.

Since the temperature in the convection oven is always the same at all locations, there is the problem that the cakes, especially fruit cakes, are perfectly baked on the surface, but the dough base is white, soft and not baked because the moisture cannot escape. The problem becomes even greater if the cake base is covered with frozen fruit.

The round baking tray according to the invention with a perforated bottom solves this problem since the moisture in the cake and dough can also escape downwards. The oven heat or the heat in the convection oven can act directly on the dough base. A direct baking process is achieved through the holes in the baking sheet, which is why the bottom is baked evenly.

Thanks to the openwork, round baking sheet, the cake batter no longer sticks and can therefore be better removed from the baking sheet.

The shape of the holes in the baking tray can vary.

They can have any shape, e.g. B. round, regular and irregular square, as a grid pattern, etc.

be arranged.

The baking sheet can be made of pure aluminum, black sheet, Peraluman or Alusteel.

The surface of the baking sheet can be covered with silicone or teflon (tetrafluoroethylene).

The edge height of the sheet can vary between 1-4cm. ** WARNING ** End of CLMS field could overlap beginning of DESC **.