A baking oven for producing baked, preferably edible products, includes at least one upper heating apparatus configured as a radiant heating apparatus and at least one lower heating apparatus configured as a radiant heating apparatus in each of which a fuel mixture containing primary air and a fuel is burnt. The upper heating apparatus is disposed in an upper baking area and above an upper transport level and is directed onto a back surface of an upper plate configuration for heating a baking mould from above. The lower heating apparatus is disposed in a lower baking area between the upper transport level and a lower transport level and is directed onto the back surface of a lower plate configuration for heating the baking mould from above.

Mechanisms and methods for producing a baked or fried cake product are disclosed herein that include: a mold, a product handle insertion mechanism, a dipping tray, wherein the dipping tray is designed to hold a plurality of the baked or fried cake products, a robotic tool, an open container of a liquid coating material, a robotic dipping tool, wherein the dipping tool is designed to place the full dipping tray into the container of the liquid coating material and then remove the full dipping tray from the container after the baked or fried cake product is coated, and a drying station.

An inclusive steaming system for baking dough and method of baking bread enhances the baking of baguettes by providing an elongated baking container is preheatable to high heat prior to receiving dough. A water-capture platform positions in the cavity of baking container, in a parallel, spaced-apart relationship with bottom wall of baking container. The water-capture platform forms a depression that captures melted ice water. When heated, the water-capture platform generates steam in cavity of baking container from melted ice droplets. A perforated baking panel positions in the cavity of baking container, in an elevated relationship from water-capture platform. The baking panel forms a middle ice trough for ice, and a pair of outer dough troughs for receiving elongated dough. As baking container is heated, steam is generated Spacing and perforation in baking panel provides optimal environment for steam circulation around the dough, creating a crunchy outer crust and chewy crumb.

An inclusive steaming system for baking dough and method of baking bread enhances the baking of baguettes by providing an elongated baking container is preheatable to high heat prior to receiving dough. A water-capture platform positions in the cavity of baking container, in a parallel, spaced-apart relationship with bottom wall of baking container. The water-capture platform forms a depression that captures melted ice water. When heated, the water-capture platform generates steam in cavity of baking container from melted ice droplets. A perforated baking panel positions in the cavity of baking container, in an elevated relationship from water-capture platform. The baking panel forms a middle ice trough for ice, and a pair of outer dough troughs for receiving elongated dough. As baking container is heated, steam is generated Spacing and perforation in baking panel provides optimal environment for steam circulation around the dough, creating a crunchy outer crust and chewy crumb.

A portable baking oven has an upper portion and a lower portion that define a baking chamber. A baking chamber opening may be defined entirely by the oven upper portion. The upper portion may pivot away from the lower portion to allow access to the interior of the oven for cleaning. The oven may include a gas-powered infrared bottom burner and a gas-powered curved back burner.

Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

Example aspects of a baking tray and a method for using a baking tray are disclosed. The baking tray can comprise a baking tray body; and a baking cup formed in the baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup. The method can comprise providing a baking tray, the baking tray comprising a baking cup formed in a baking tray body, the baking cup defining a baking cavity and an aperture formed through the baking cup; inserting a dough into the baking cavity; and baking the dough in the baking tray to form a baked good.

An oven appliance includes a cooking chamber disposed within a housing with an opening in the housing for accessing the chamber. A casing is disposed around the opening, and the casing includes an air curtain outlet configured to prevent smoke and other vapors from escaping the cooking chamber to the ambient atmosphere via the opening.

In a method of baking both sides of ingredients between upper and lower dies with upper and lower electric heaters respectively, a temperature of one of the lower and upper dies is detected. Based on temperature information detected thereby, consumed power of the other of the lower and upper dies is controlled, thereby making a temperature of the lower die closer to that of the upper die, thereby baking both sides of the ingredients.

In a method of baking both sides of ingredients between upper and lower dies with upper and lower electric heaters respectively, a temperature of one of the lower and upper dies is detected. Based on temperature information detected thereby, consumed power of the other of the lower and upper dies is controlled, thereby making a temperature of the lower die closer to that of the upper die, thereby baking both sides of the ingredients.