A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

A cooking device includes a bottom wall having a raised cooking surface surrounded by an overflow trough. A liquid dispersion pattern is disposed on the raised cooking surface and includes a plurality of channels configured to channel liquid towards a peripheral edge of the raised cooking surface. Each channel includes a first end disposed in a first plane and a second end disposed in a second plane that is vertically offset form the first plane. A body portion of each channel interconnects the first and second ends. The channels are spaced apart to define support ribs therebetween which are configured to abuttingly support a food substrate on the cooking device during a cooking procedure. With the channels positioned between the support ribs, the food substrate is supported in an intermittent manner on the cooking surface as compared to full contact support found in conventional cooking devices.

The present invention relates to a tray which is suitable to be used in an oven comprising a base and more than one extension that is placed on the base in an inclined manner and that enables the foodstuffs to be placed therebetween. Said tray enables the fresh foods to be dried.

The present invention relates to a tray which is suitable to be used in an oven comprising a base and more than one extension that is placed on the base in an inclined manner and that enables the foodstuffs to be placed therebetween. Said tray enables the fresh foods to be dried.

The present invention relates to a tray (10) for cooking food in an oven or a microwave oven. The tray (10) comprises a flat, non-flexible base plate (12) and at least one side wall (14) surrounding the base plate (12), whereby the base plate (12) and the at least one side wall (14) are integrally formed. The base plate (12) and the at least one side wall (14) have a lattice structure comprising a plurality of webs (16) and a plurality of openings (18) introduced by means of a laser and/or by punching out. The tray (10) further comprises guiding means (22) attached to the base plate (12) and/or the at least one side wall (14). At least 45% of a surface formed by the base plate (12) and the at least one side wall (14) is formed by the plurality of openings (18). Further the present invention relates to a process for manufacturing such a tray (10) whereby a plate is provided, the plurality of openings (18) are introduced into the plate by means of a laser and/or by punching out, an edge of the plate is deformed to form the at least one side wall (14) and the base plate (12) and the guiding means (22) are attached to the base plate (12) and/or the at least one side wall (14).

Baking papers suitable for a wide range of baked goods have a non-stick coating prepared by coating a suitable substrate with an aqueous coating composition comprising an EVA copolymer dispersion and a hydrosilylation curing silicone emulsion, wherein the EVA copolymer dispersion has an EVA copolymer particle size of less than 500 nm and is surfactant-stabilized.

Baking papers suitable for a wide range of baked goods have a non-stick coating prepared by coating a suitable substrate with an aqueous coating composition comprising an EVA copolymer dispersion and a hydrosilylation curing silicone emulsion, wherein the EVA copolymer dispersion has an EVA copolymer particle size of less than 500 nm and is surfactant-stabilized.

Baking tray having a supporting area and a rim surrounding said supporting area on all sides, which in relation to a top face of the supporting area has a downward extending trough-shaped profile, comprising a first, downward extending trough wall, directly adjoining the supporting area, a trough base and a second, upward extending trough wall opposite the first trough wall.

Baking tray having a supporting area and a rim surrounding said supporting area on all sides, which in relation to a top face of the supporting area has a downward extending trough-shaped profile, comprising a first, downward extending trough wall, directly adjoining the supporting area, a trough base and a second, upward extending trough wall opposite the first trough wall.

A cooking aid includes a sheet of flexible burn resistant material and a composition disposed on one face of the sheet. The composition contains a mixture of vegetable or animal oil with a melting point below 20 C., vegetable or animal fat with a melting point above 20 C., and one or more herbs, spices and flavor enhancers.