One variation of a method for preparing a foodstuff includes: loading a first batter into a first cook chamber; inserting a first core insert into the first cook chamber to form a first thin-shell cavity of a first geometry; heating the first chamber to cook the first batter into a brittle edible shell of the first geometry; loading a second batter into a second cook chamber; inserting a second core insert into the second cook chamber to form a second thin-shell cavity approximating the first geometry; heating the second chamber to cook the second batter into a soft edible shell approximating the first geometry; applying a binding promoter to the soft edible shell; nesting the soft edible shell inside of the brittle edible shell to form a multilayer edible carrier; and loading a set of fillings into the multilayer edible carrier to complete a foodstuff.

A pan is for receiving and baking a food product in a baking oven. The pan includes nested tiered bands, and canted strips coupled between the nested tiered bands. Each canted strip is canted with respect to adjacent nested tiered bands. The pan also includes a medial body within an innermost nested tiered band of the nested tiered bands, and a peripheral flange extending from an outermost nested tiered band of the nested tiered bands.

The present disclosure describes a bun having a pair of cavities formed therein. The cavities include inner walls which are browned. The cavities form segregated areas which are suitable for receiving separate fillings for making a sandwich. The bun has an insulating wall separating adjacent cavities. The insulating wall may be thicker than the other walls in the bun or may further contain cavities or through-holes to further reduce thermal transfer between any fillings with different temperatures that may be located in the cavities. The browned inner walls in each of the cavities help prevent the bun from getting soggy.

The present invention relates to fan cover (6), in particular a fan cover (6) for a cooking appliance (1), obtainable by a process characterised by the following steps, a) providing a fan cover (6) having an inner surface (7a), an outer surface (7b) and at least one opening (8) allowing a fluid to flow through, b) pretreating of at least the inner surface (7a) of the fan cover (6) for providing a surface having a roughness being suitable for applying a non-stick and/or non-wetting coating (12) by mechanical treatment, physical treatment or chemical treatment, in particular by sandblasting and/or laser treatment and/or an enamelling process to form a ground layer (13), c) applying the non-stick and/or non-wetting coating (12) to the inner surface (7a) of the fan cover (6) or the surface (14a) of the ground layer (13), wherein the non-stick and/or non-wetting coating (12) comprises at least one layer (17) that is obtained by a sol-gel process from a first composition comprising a silica sol and a silane. The invention further relates to a cooking appliance (1), in particular a domestic oven comprising such a fan cover (6) and a method for manufacturing such a fan cover (6).

The present invention relates to component, in particular a top plate (2) for a gas hob (1) and/or a burner cap (6a, 6b) of a gas burner (5a, 5b) for a gas hob (1), having a non-stick and/or non-wetting coating (12) obtainable by a process characterised by the following steps, a) providing a component, in particular a top plate (2) and/or a burner cap (6a, 6b), having an upper surface (7a) and a bottom surface (11b), b) preferably, pretreating of at least the upper surface of the component, in particular the top plate or the burner cap, for providing a surface having a roughness being suitable for applying a non-stick and/or non-wetting coating, by mechanical treatment, physical treatment or chemical treatment, in particular by sand-blasting and/or laser treatment and/or a surface activation treatment, particularly a plasma treatment, and/or an enameling process to form a ground layer (13), thus applying an enamel layer onto the upper surface of the component, in particular the top plate or the burner cap, c) applying the non-stick and/or non-wetting coating (12) to the upper surface (11a) of the component, in particular a top plate (2) and/or a burner cap (6a, 6b), or the surface (14a) of the ground layer (13), wherein the non-stick and/or non-wetting coating (12) comprises at least one layer (17) that is obtained by a sol-gel process from a first composition comprising a silica sol and a silane. The invention further relates to a cooking appliance (1), in particular a gas hob comprising such a component, in particular a top plate (2) and/or a burner cap (6a, 6b), and a method for manufacturing such a component, in particular a top plate (2) and/or a burner cap (6a, 6b).

One variation of a method for preparing a foodstuff includes: loading a first batter into a first cook chamber; inserting a first core insert into the first cook chamber to form a first thin-shell cavity of a first geometry; heating the first chamber to cook the first batter into a brittle edible shell of the first geometry; loading a second batter into a second cook chamber; inserting a second core insert into the second cook chamber to form a second thin-shell cavity approximating the first geometry; heating the second chamber to cook the second batter into a soft edible shell approximating the first geometry; applying a binding promoter to the soft edible shell; nesting the soft edible shell inside of the brittle edible shell to form a multilayer edible carrier; and loading a set of fillings into the multilayer edible carrier to complete a foodstuff.

One variation of a method for preparing a foodstuff includes: loading a first batter into a first cook chamber; inserting a first core insert into the first cook chamber to form a first thin-shell cavity of a first geometry; heating the first chamber to cook the first batter into a brittle edible shell of the first geometry; loading a second batter into a second cook chamber; inserting a second core insert into the second cook chamber to form a second thin-shell cavity approximating the first geometry; heating the second chamber to cook the second batter into a soft edible shell approximating the first geometry; applying a binding promoter to the soft edible shell; nesting the soft edible shell inside of the brittle edible shell to form a multilayer edible carrier; and loading a set of fillings into the multilayer edible carrier to complete a foodstuff.

A shape generating cupcake pan assembly for creating baked goods having a variety of shapes includes a tray and a plurality of molds. A plurality of holes is positioned in the tray. Each mold comprises a disc in which a recess is positioned. Each recess has a respective shape so that the plurality of molds comprises recesses having a variety of shapes. A lip, which extends radially from the disc, is complementary to a perimeter of a respective hole. The mold is removably engageable to the tray upon insertion into the respective hole. Upon addition of a baking mixture to the recess and baking, a baked good shaped complementarily to the recess is obtained.

A baking pan for baking a tilted cake for producing a whimsical or mad-hatter cake, the pan includes a rim defining a first plane and a tilted bottom defining a second plane, the rim and bottom being interconnected by a sidewall, the two planes intersect at an acute angle and a support for positioning the pan on an oven surface so that the first plane is parallel to the oven surface.

A baking pan for baking a tilted cake for producing a whimsical or mad-hatter cake, the pan includes a rim defining a first plane and a tilted bottom defining a second plane, the rim and bottom being interconnected by a sidewall, the two planes intersect at an acute angle and a support for positioning the pan on an oven surface so that the first plane is parallel to the oven surface.