An asymmetrical planar bread food product comprising a first baked surface formed in a first pattern and a second baked surface formed in a second pattern different from the first pattern. Preferably, the first pattern is a waffle pattern and the second pattern is a smooth surface. An apparatus for forming a planar bread food product comprises a first baking plate having a first surface formed in a first pattern, a second baking plate opposed to the first baking plate and having a second surface formed in a second pattern different from the first pattern, a first heating element disposed adjacent to the first baking plate, and a second heating element disposed adjacent to the second baking plate, wherein the second surface is off-spaced by a stop from the first surface thereby defining a baking chamber therebetween.

An oven appliance with one or more features for controlling airflow within a cooking chamber of the oven appliance. Further, a method for operating an oven appliance to control airflow within a cooking chamber of the oven appliance. In particular, the oven includes features for and the method includes steps for dynamic control of the speed of a convection fan over an oven cycle to maintain proper airflow within the cooking chamber for cooking performance of the cooking chamber.

Disclosed is a conditioner to condition nutritional substances with conditioning programs that power conditioning elements for percentage of the time of a repeating temporal cycle. During each temporal cycle, each required conditioning element may be activated for only a percentage of the full time of the temporal cycle. The conditioner includes temperature controls that are responsive to sensor feedback from the conditioner and that modify the conditioning element activation during the cycles.

Disclosed is a conditioner to condition nutritional substances with conditioning programs that power conditioning elements for percentage of the time of a repeating temporal cycle. During each temporal cycle, each required conditioning element may be activated for only a percentage of the full time of the temporal cycle. The conditioner includes temperature controls that are responsive to sensor feedback from the conditioner and that modify the conditioning element activation during the cycles.

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.

A tray support device includes a base and a front face extending upward from a front edge of the base. At least one support member is movable from a collapsed position on the base to a deployed position spaced above the base. At least one prop may be selectively positionable relative to the base and the support member to move the at least one support member between the collapsed position and the deployed position. A tray is supported on the at least one support member and abuts the front face. In the deployed position, the support member holds the tray at a forward angle, to facilitate access to the goods in the tray by customers.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.