Method of and apparatus for baking cakes

The subject of the invention is a method of baking cakes. The invention also relates to an oven grate and a baking frame enabling the method according to the invention to be carried out.

It is known to bake cakes in which a baking sheet is laid between the oven rack and the baking frame and in which the dough is placed in a space limited by the baking frame, oven rack and baking film, and then the dough placed in this space is baked in the usual time and temperatures normally used.

According to the state of the art, one-piece molds are used for baking cakes, e.g. box molds or shortcake molds.

The state of the art also includes two-part molds, so-called spring molds, consisting of a tin bottom and an elastically mounted rim around it.

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These forms have the disadvantage that a special form is needed for each type and 'for each' size of dough, as a result of which a variety of baking forms accumulate in the household.

These forms should also be greased before each baking, so that the cakes can be easily removed from the mold after baking.

Forms belonging to the state of the art are put on a baking sheet or similar. The disadvantage is that the oven heat must first heat the baking tray and then the mold so that the heat from the bottom of the mold reaches the dough.

In addition, heat transfer to the dough from different sides is very uneven. From the bottom of the mold, heat the oven tray and the bottom of the mold, while the side of the mold is heated from the side. The surface of the dough usually remains uncovered, as a result of which it is exposed to the strongest heat effects.

It is completely independent of whether baking is done with top or bottom heating or is baked by hot air circulation.

The oven grate known in the art consists of grid-forming rods.

According to the state of the art, in order to bake a dough, a mold containing the dough to be baked is placed in the oven. The dough molds have a side edge on one side so that the dough cannot grow out of the mold bottom during baking, and on the other hand the closed bottom surface on which the dough rests. These types of baking molds are placed either on a grid oven rack or on a baking sheet placed there, which is usually located in the oven and serves to collect the juice flowing out of the meat during its baking.

It turned out that when using baking molds, the heat transfer to the dough is very uneven, both when the dough is baked with bottom and top heating, as well as when using hot air circulation baking. Since the baking surface (dough) usually remains uncovered, it is subject to the strongest heat effects. The remaining parts of the baked dough, which rest on the bottom of the mold and / or adhere to the side edges of the mold, only obtain baking heat as a result of heat passing through the mold, so that the heating of the dough lasts longer. If the cake mold is not placed on a typical grid grate, but because of the convenience on the baking tray to collect the juice generated when cooking meat, then the heat must additionally pass through the oven tray to reach the bottom of the mold and from there to the baked dough. Because typical baking molds are not transparent, it cannot be determined whether the baked dough receives too much heat from above, below or from the sides. In other words, you need more experience to get a cake that is baked through and uniformly browned on all sides the first time.

The heat flow required for baking through the baking tray and baking tray also extends the baking time, which entails a waste of heat.

Recipes in cookbooks give the quantity of dough for different dimensions of ready baking. For example, it is stated that the prepared dough should be placed in a baking mold with a diameter of 26.28 or 30 cm, while rectangular or square cakes are baked in molds of various sizes, for example 30x30 cm or 30x35 cm.

According to the state of the art, molds of different sizes and thus many different baking forms are needed for this purpose.

On the other hand, baking smaller cakes with a diameter of e.g. 20 cm or less instead of one large dough is now widespread. Also in this case, special baking molds are needed according to the state of the art.

The object of the invention is to propose a method of baking cakes, which requires the use of a very small number of auxiliary elements, for baking many cakes of various shapes and sizes, and in which a uniform or approximately even heat flow to the dough occurs.

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It is also an object of the invention to provide an oven grate as a supporting element for a cake baking mold or for a roasted piece of meat, as well as for dried fruits and the like, on which the grate will be able to put dough or pieces of meat directly, i.e. without mold and sheet that the placed product receives heat from all sides evenly or approximately evenly, so that when using the grate according to the invention, there is no loss of baking heat as it passes through the baking tray or tray.

Another object of the invention is to propose a baking frame with which various shapes of cake can be baked without having to use each cake a different frame and which can be used for cakes of various sizes, this adjustment of the dimensions is made very simply.

A method of baking cakes, in which a baking film is laid between the oven rack and the baking frame and in which the dough is placed in a space limited by the baking frame, oven grate and baking film, and then the dough placed in this space is baked at the usual time and according to the presently used temperatures, according to the invention, the mesh grate is used, which grate is provided with openings and ribs, and wherein the edges of the sheet are at least partially folded downwards, forming at least one side edge, wherein the at least one side edge is also provided with holes and ribs.

Preferably, an oven grid is used, in which the grid is at least one side edge extends without interruptions around the oven grid.

Preferably, an oven grid is used in which the grids have the shape of a circle or regular hexagon.

Preferably, an oven grid is used in which the grids are positioned closely next to each other, with narrow ribs between them.

Preferably, at least one side edge is bent along the line of ribs of the oven grid.

Preferably, an oven grid is used, in which grid the edges of the at least one side edge are welded together at the corners of the sheet.

Preferably, a grid baking frame which is provided with openings and ribs is used on the oven rack.

Preferably, an oven grid is used, which grid has a rectangular, square or round shape.

Preferably, a grid baking frame which has a round or rectangular shape is used on the oven rack.

Preferably, a baking frame that has an adjustable size is used.

Preferably, a baking frame that has at least one scale is used.

Preferably, a baking frame is used which has a scale on its outer surface.

Preferably, a baking frame is used which has overlapping side surfaces of the baking frame for adjusting the size.

Preferably, a baking frame is used, which consists of four segments

Preferably, the baking frame used has segments, each of which consists of two right-angled side surfaces.

Preferably, the side surfaces of the segments overlap, the segments forming a rectangle.

Preferably, two clamps are used to connect the overlapping side surfaces.

Preferably, the clamp is permanently connected to one of the overlapping side surfaces.

Preferably, the clamp is located at the end of the side surface.

Preferably, a baking frame and / or oven grate made of alloy steel, ordinary steel or heat-resistant plastic is used.

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Preferably, a baking frame and / or oven grate with non-stick coating is used.

Preferably, a baking frame and / or an oven grate are used, coated with a Teflon coating (Teflon is the trade name).

Preferably, the surface of the oven grid is larger than the surface of the baking frame in the largest position.

The oven grate according to the invention is characterized in that it is made of a thick, flat plate provided with a large number of holes, and the edges of the plate are at least partially bent downwards, forming at least one side edge, and at least one side edge is also provided into the holes, the holes being close to each other and narrow ribs between them.

Preferably, at least one side edge extends without gaps around the oven sheet.

Preferably, the holes are round or regular hexagon.

Preferably, at least one side edge is folded along the sheet ribs.

Preferably, the periphery of the at least one side edge is welded together at the corners of the sheet.

Preferably, the sheet is made of alloy steel, ordinary steel or heat resistant plastic.

Preferably, the grate is coated with a non-stick coating.

Preferably, the grate is Teflon coated (Teflon means the trade name).

Preferably, the grid is a sheet metal for the rim to be laid.

Preferably, the rim mold has the shape of a side rim of a cake baking mold.

Preferably, the rim form is provided with holes.

Preferably, the sheet has a rectangular or square or preferably round shape.

A baking frame that is placed on the oven rack for carrying out the baking method, in which the baking frame is laid loosely on the oven rack and in which the dough is placed in a space limited by the baking frame and oven rack, and in which the oven is placed The dough space according to the invention is characterized in that it is provided with at least one clamp for changing the shape of the frame.

Preferably, the baking frame clamp has two arms and a base.

Preferably, the arms of the clamp adhere to the outer surfaces of the baking frame.

Preferably, the frame is made of spring steel strip.

Preferably, the frame includes a set of clamps with different base lengths.

Preferably, the base of the clamp has an adjustable length.

Preferably, the arms of the clamp have a length that corresponds at least to the height of the baking frame.

Preferably, the frame is in the shape of a circle, rectangle, star, rosette or the like.

Preferably, the baking frame has grips for attaching the arms of at least one clamp.

Preferably, the baking frame has an adjustable size.

The frame for baking cakes laid on the oven rack according to the invention is characterized in that it has an adjustable size and at least one scale.

Preferably, the frame has a rectangular shape with adjustable side lengths.

Preferably, the frame has a round shape.

Preferably, the scale is placed on the outer surface of the baking frame.

Preferably, the frame has overlapping side surfaces for adjustment.

Preferably, the frame consists of four segments.

Preferably, each segment consists of two right-angled side surfaces.

Preferably, the side surfaces of each segment overlap, the segments forming a rectangle.

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Preferably, two clamps are used to connect the overlapping side surfaces.

Preferably, the clamp is permanently attached to one of the overlapping side surfaces.

Preferably, the clamp is located at the end of the side surface.

Preferably, the frame is made of alloy steel, ordinary steel, spring steel and / or stainless steel, or of heat-resistant plastic.

Preferably, the frame is coated with a non-stick coating.

Preferably, it is coated with a Teflon coating (Teflon means the trade name).

Preferably, the surface of the oven grid is larger than the surface of the baking frame in the largest position.

Due to the fact that all baking frames are laid loosely on one oven grate, this grate serves as a sheet for all frames.

In addition, the baking frames are adjustable in size. This allows you to further reduce the number of individual elements.For example, with one round baking frame, you can bake cakes of various diameters, for example 20,26,28,30 centimeters. All intermediate sizes are also possible.

For example, you can bake both a cake mold and a larger cake using the adjustable rectangular baking frame, without the need for different molds.

Thanks to that. that the dough is laid directly on the oven rack, a very good heat flow to the dough is achieved.

The use of a baking frame having the form of a grid also ensures very good heat transfer to the dough.

If the dough has a slightly liquid consistency, you can place a baking film between the oven rack and the baking frame. This foil only slightly reduces the heat transfer.

Another advantage of the method according to the invention is that oiling of the molds becomes unnecessary. The baking dough is placed directly on the oven rack or on the baking foil. Oiling is not necessary.

It is also not necessary to grease the baking frame. The dough can easily be removed from the frame with a knife.

The use of an oven grate together with baking frames also has the advantage that the dough, which is still in the frame, can be put on a cake tin, where it is decorated with icing or cream. The baking frame serves as a cake tin. After the coating or cream has solidified, the frame can be removed. You don't need a springform ring, which is also only available on the market as a circular ring. However, these rings are not available for rectangular cakes or other base shapes.

Preferably, an oven plate is used as the oven grate on which the dough is placed. The heat needed for baking can then reach the dough through the holes in the wire rack. If the dough is very liquid, which could leak through the holes, you can put baking paper or foil on the oven rack. They only slightly reduce the heat flow.

The oven grate, which has the form of a grid, with holes in the shape of, e.g. rectangular, round or regular hexagon, is placed on a typical baking tray in the oven or on a typical grid oven in the oven, if the edges of the grill according to the invention are rolled down and also provided with holes, because in this version hot air can flow under the grate to pass through the openings to the baking oven located on the grate.

The oven grate according to the invention can be replaced by a grid grate used in ovens, provided that it has the same dimensions.

The oven grate is used to place any baking frame on it, of various shapes and dimensions, for example, round or rectangular or any other shape.

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The baking frame itself may also have holes of the same shape as the holes in the oven grate. This significantly improves the heat flow to the dough.

The adjustable-sized round baking frame has an open end for adjustment. Both side surfaces of the open end of the baking frame overlap and are held in place by two clamps. By sliding and sliding overlapping end surfaces, the frame diameter changes. '

If the baking frame is rectangular, it preferably has four segments, each of which consists of two right-angled side surfaces. The side surfaces of each two segments overlap, forming a rectangular baking frame after folding the four segments.

The lateral surfaces are held by means of sliding clamps, preferably with two clamps on each side of the frame.

The fact that each of the staples is also permanently attached to the side surface has the advantage that the side surface cannot slip out of the buckle, making it much easier to use the baking frame.

If the baking frame is pushed to the smallest size, then the side surfaces of the individual segments overlap completely.

If the frame increases, the side surfaces of the segments overlap only partially. With the largest dimensions of the baking frame, the side surfaces overlap only at their ends.

When enlarging or reducing the baking frame, the side surfaces are guided through the clamps.

The adjustable size baking frames preferably have a scale, which on a round frame makes it possible to read its diameter. In addition, thanks to the fact that in the case of a rectangular frame the scale is preferably located on each side of the frame, a rectangular or square shape can be obtained and the possibility of skewing is eliminated.

Due to the fact that the grid with holes is now used to place the dough, the hot air needed for baking can reach the dough through the holes in the grid. If the dough is very liquid, as a result of which it could leak through the holes, then baking paper or foil can be laid on the baking tray according to the invention. They only slightly reduce the heat flow.

The baking tray according to the invention can be placed on a typical grid oven grate or on a baking or saucer tray in the oven if the edges of the baking tray are wrapped down and also provided with holes. In this embodiment, hot air can flow under the correct metal sheet to pass through the openings to the product placed on it.

The oven grate can be replaced with the oven grate provided it has the same dimensions. It can be equally placed on a grid or a sauce plate to collect the sauce, without compromising the heat flow to the processed product. In this case, the sheet according to the invention can have any shape. In other words, the baking tray according to the invention is a stand-alone baking tray or stand for a piece of meat being baked. However, after baking, the baking tray can be removed from the oven together with the product lying on it and set aside to cool down, for example, baked dough, i.e. use it as a cooling grid.

Another advantage of the metal sheet in the form of a grid is that you can simply put a baking ring on it, for example a cake tin, possibly placing a baking paper on the baking tray, so that the edge of the cake, especially ready-made baking, is placed on the baking tray. in a known manner limited and obtains the desired shape. In this application, the baking tray serves as the basis for the cake baking mold. According to the invention, the rim mold is also provided with openings, so that when using this rim mold, hot air can flow into the dough from the sides.

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The shape of the holes in the sheet metal and the bent side edges of the sheet metal, as well as the rim form, can be completely any. It is advantageous if the holes are shaped so that only narrow ribs remain between them, which give the plate sufficient stiffness, so that the sheet metal not only does not bend and / or bend, but also after prolonged use can be laid in the oven in a stable position. The bent edges of the baking sheet allow the baking mold to be placed in the oven on a baking tray in the form of a sheet, e.g. In addition, the folded side edges strengthen the sheet metal, making it resistant to bending.

As described above, a baking frame is arranged on the oven grate so that the oven grate is the bottom for the ring to be laid. In this embodiment, baking frames of various shapes and dimensions can be stacked on one and the same wire rack. However, a separate frame is needed for each shape and size of dough. Thus, many baking molds are obtained using an oven grate and various baking frames. These forms have the above-mentioned advantages.

The advantage of an adjustable size baking frame that can have both a rectangular and round shape is that only one frame is needed for cakes of different sizes.

The rectangular baking frame consists of four segments, each of which in turn consists of two, arranged at right angles to each other side surfaces, the side surfaces of each two segments overlap, forming after folding four segments a rectangular baking frame .

The lateral surfaces are held by means of loosely movable clamps, with preferably two clamps on each side of the frame, and each clamp may also be permanently connected to the lateral surface. This has the advantage that the side surface cannot slip from the buckle. This makes it much easier to use the baking frame.

If the baking frame is pushed to the smallest size, then the side surfaces of the individual segments overlap completely.

If the baking frame increases, the side surfaces of the segments overlap only partially. With the largest dimensions of the baking frame, the side surfaces overlap only at their ends.

When enlarging or reducing the baking frame, the side surfaces are guided by the clamps.

Because each of the four sides of the baking frame has a freely adjustable size, on each of the sides there is a scale that allows the frame to be given the most accurate rectangular or square shape, thus eliminating the possibility of skewing.

The scale is preferably located on the outside of the baking frame. It can be in the form of a bar scale placed on the outer surface of both overlapping side surfaces. When setting the frame size, you can therefore move the end of the outer side surface up to the intended line on the scale. If this adjustment is carried out on all four sides, then the desired rectangular or square shape is obtained without fear of skewing the mold.

An open-ended rim is used as the round frame. Both side surfaces of the open end of the rim overlap and are held in place by two clamps. The overlapping end surfaces can be slid and pulled apart, obtaining any size of the baking frame.

In this case, also on the outer surface of the baking frame there is a scale, on the basis of which you can easily read what diameter the frame currently has.

A further embodiment of the invention relates to a cake baking frame which is arranged on an oven rack.

The baking frames mentioned above have different shapes, e.g. round or rectangular, as are typical for cake baking molds.

Baking molds can, however, also be star-shaped or rosette-shaped.

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Baking frames are placed on the oven rack. The space limited by the frame and the oven grate is filled with the dough to be baked. . '

The baking molds can be adjusted in size, so you can bake many different cakes using the few baking frames.

Due to the fact that the cake mold is provided with a clamp which encloses the outer surfaces of the baking frame with its arms, the frame can, for example, be pressed in the middle and this shape can be determined by means of a clamp.

In this way, the shape of the baking frame can be changed using the clamp.

If the baking frame has its narrowing in its basic shape, and therefore has, for example, a star or rosette shape, then the clamp enters these constrictions and the frame acquires a shape fixed by the clamp.

If the baking frame has no constrictions, and therefore has a round or rectangular shape, then it is provided with handles that engage the arms of the clamp.

To change the shape of the baking frame, several clamps can also be used, for example two, placed simultaneously on the frame.

The fact that the baking frame is made of a spring steel strip has the advantage that the baking frame takes its original shape after removing the clamp or re-encloses it and can then be reused in this or another shape, depending on the placement and shape of the clamp .

Due to the fact that the clamp has an adjustable base length, you can change the shape of the frame in many ways using one clamp and one baking frame.

The length of the clamping arms preferably corresponds at least to the height of the baking frame.

The subject of the invention is shown in the examples of the drawing, in which Fig. 1 shows the first embodiment, Fig. 2 - a section along the line II-II in Fig. 1, Fig. 3

- another embodiment, Fig. 4 - a variation of the embodiment according to Fig. 3, Fig. 5 - view in the direction of arrow D in Fig. 3, Fig. 6 - a cross-sectional view along the line VI-VI in Fig. 5, Fig. 7 A different embodiment, fig. 8 - A different embodiment in perspective view, fig. 9

- another embodiment, fig. 10 - cross-section along line XX in fig. 9, fig. 11 - another embodiment, fig. 12 - rectangular baking frame in top view, fig. 13 - rectangular baking frame in enlarged view from above, Fig. 14 - the baking frame according to Fig. 12 in a side view, Fig. 15 - a cross-sectional view along the line XV -XV in Fig. 14, Fig. 16 - a round baking frame in a top view, Fig. 17 - baking frame with clamp in longitudinal section, fig. 18 - basic baking frame in top view, Fig. 19 - different shape in top view, Fig. 20 - different embodiment in top view, Fig. 21 - different embodiment in top view, Fig. 22 - different embodiment in top view, Fig. 23 - different embodiment in top view, Fig. 24 - different basic baking frame in top view, Fig. 25 - different embodiment in top view , fig. 26 - another embodiment in top view, Fig. 27

- adjustable clamp in longitudinal section.

The dough is baked according to the invention in that a baking film is laid between the oven rack and the baking frame and the dough is placed in a space limited by the baking frame, oven rack and the baking film, after which the dough placed in this space is baked at ordinary times and temperatures normally used. In carrying out this baking method, a mesh oven grate is used, the top of the grate being provided with holes and ribs, and in which the edges of the metal sheet are at least partially bent downwards, forming at least one side edge, wherein at least one side edge is also provided with holes and ribs.

An advantage of the method according to the invention is that, firstly, heat can be transferred to the dough, directly or indirectly via the baking foil, through the grid with holes and ribs. , Figure 1 shows an oven grid 18 with openings 45 and ribs 46. To process the slurry dough 18, baking foil 19 is placed on the grid 18. You put 12 on baking foil 12

176 532 a rectangular baking frame 40 is connected. Inner space 20, delimited by baking foil 19 and baking frame 40, is filled with dough. The baking frame 40 is also provided with holes 41 and ribs 42 according to Fig. 2.

Holes 41.45 in the baking frame 40 and griddle 18 significantly improve heat transfer to the dough. On the one hand, this allows even heat transfer to be achieved, while on the other, baking time is significantly reduced.

Figure 3 shows a rectangular size adjustable baking frame 1. Baking frame 1 consists of segments 2,3,4, 5. Segments 2,3 have lateral surfaces 14,15; 16, 17, set at right angles to each other.

The side surfaces of 15.16 segments 2.3 overlap and are held in place by clamps 6, 7.

The clamps 6.7 are clamped in such a way that the side surfaces 15.16 can be moved relative to each other, and after moving they remain in the set position.

Also, the 4.5 segments have right-angled side surfaces that overlap the side surfaces of adjacent segments and are connected by means of clamps 8 to 13.

The baking frame 1 is placed on the oven grid 18. For processing the non-fluid dough, foil 19 is placed between the baking frame 1 and the oven rack 18.

To enlarge the baking frame 1 according to Fig. 4, the overlapping areas of the side surfaces 15, 16 are reduced in such a way that segment 2 moves in the direction of arrow A and segment 3 moves in the direction of arrow B. To obtain an even rectangle, the method this is also repeated for the other side surfaces 4, 5.

Figure 5 shows a baking frame 1 arranged on oven grid 18. Baking foil 19 is placed between the grate 18 and the baking frame 1. The side surfaces 15, 16 segments 2, 3 overlap in the hatched area and are held in place by clamps 6, 7.

The inner sides of the side surfaces 16, 17 adjoin the outer sides of the side surface 15. The side surface 15 has a scale 21 on the outside, with which the side surface 16 can be moved to the desired position relative to the side surface 15.

The pitch 21 is a scale so that the side surface 16 can be positioned such that its edge 22 coincides with the pitch lines 21.

The pitch 21 preferably gives in centimeters data on the length of the sides of the baking frame.

The clamp 6 is permanently connected to the side surface 15. The clamp 7 slidly slides both side surfaces 15, 16 loosely.

Figure 6 shows a clamp 6, whose ends 23, 24 overlap the lateral surfaces 15, 16. The clamp 6 is spot welded to the lateral surface 15, 26, 26.

Figure 7 shows a baking frame 30 whose end surfaces 31.32 overlap. The end surfaces 31, 32 are held by means of clamps 33, 34.

If the overlapping area of ​​the end surfaces 31.32 of the baking frame 30 is increased, then the diameter of the baking frame 30 decreases.

The lateral surface 31 preferably has a scale-centimeter scale allowing direct reading of the diameter of the baking frame 30.

The oven shelf is not intended for use as a baking tray only. You can also place a roasted piece of meat on it, which is then evenly heated from all sides, even if a typical plate for collecting the sauce is placed under the grate.

The holes in the baking tray are relatively small so that you can also dry fruit, vegetables and the like on it. Once removed from the oven, the grate according to the invention also serves as a cooling grid for, for example, baked dough.

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In addition, any baking frames can be laid on the oven grate, so that the oven grate serves as a baking sheet for various baking forms. Using adjustable size frames, the number of auxiliary elements that are used for a variety of cakes is reduced to a minimum.

The oven grate also has a versatile use as a baking tray for a variety of cake baking molds, a baking grate or as a cooling grid.

According to Fig. 8, designated entirely as 101, the oven grate consists of sheet 102, which contains a large number of holes 103. According to Fig. 8, the holes 103 have a rectangular cross section, so that narrow holes 104 remain between the holes 103, which are strong enough that sheet 102 has sufficient bending rigidity.

In this embodiment, the baking tray 102 can be placed on the wire rack in the oven. The dough placed on the baking tray 102 is then heated practically evenly from all sides.

According to FIGS. 9 and 10, the lateral edges 105 of the sheet 102 are in a further embodiment of the invention bent at a right angle downwards along the lines of the ribs 104a, 104b, 104c and 104d.

The lateral edges 105 also have holes 106, preferably on all four sides, so that hot air can also flow under the baking tray 102, if, for example, it rests on an oven tray that is not provided with airflow openings.

According to Fig. 11, baking paper 110 is laid on the baking tray 102 for processing the batter. Baking paper has very little effect on the process of heat transfer to the bottom of the baked product. If the dough is so thin that it can flow sideways, then the rim 120 can be placed on the paper, which according to FIG. 11 has the form of a removable cake tin. Unlike a typical cake rim, however, the rim mold 120 has holes 121 between which ribs 122 are located. Also in this embodiment, the heat transfer from the side to the dough is not disturbed. The baking tray 102 serves in this embodiment as the baking tray 102a for the "cake baking mold".

The rim does not have to be round. It can have any other shape.

An advantage of the invention is that the oven heat can reach the baked product directly from all sides.

The oven grate according to the invention is not intended solely for use as baking tray 102. You can also place a roasted piece of meat on it, which is then evenly heated from all sides, even if you place a typical sauce pan under the grate.

The holes in the baking tray are relatively small so that you can also dry fruit, vegetables and the like on it. Once removed from the oven, the grate according to the invention also serves as a cooling grid for, for example, baked dough.

The advantage of the oven grate according to the invention is that firstly the heat of baking placed on it can get evenly from all the throne, and secondly the oven grate according to the invention has a versatile application, as a baking sheet for various forms of baking, grate for baking or as a cooling grid.

Figure 12 shows a rectangular baking frame 201 consisting of segments 202, 203, 204, 205.

Segments 202, 203 have, at right angles to each other, side surfaces 214, 215; 216, 217.

The side surfaces 215,216 of the segments 202, 203 overlap and are held with clamps 206, 207.

The clamps 206,207 are so clamped that the side surfaces 215,216 can be moved relative to each other, and after moving they remain in the set position.

Also, segments 204, 205 have perpendicular to each other lateral surfaces that overlap the lateral surfaces of adjacent segments and are connected by clamps 208 to 213.

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The baking frame 201 is placed on the oven grid 218. Oven grate 218 is provided with a large number of holes 235 through which hot air enters directly to the bottom of the dough. To prevent the dough with a slightly thinner consistency from flowing through holes 235, foil 219 is placed between baking frame 201 and oven rack 218.

The inner space 220 of the baking frame 201 can be filled with dough to bake it.

To enlarge the baking frame 201, the overlapping side surface areas 215,216 are reduced in accordance with Fig. 13, moving segment 202 in the direction of arrow E and segment 203 in direction of arrow F (Fig. 12). To obtain an even rectangle, this procedure is also repeated for the remaining segments 204, 205.

Figure 14 shows a side view of the baking frame 201, placed on the oven grid 218. Foil 219 is placed between the grid 218 and the baking frame 201.

The side surfaces 215,216 of the segments 202, 203 overlap in the hatched area and are held in place by clamps 206, 207.

The inner side of the side surface 216 adheres to the outer side of the side surface 215. The side surface 215 has a pitch 221 on its outer side by which the side surface 216 can be moved to the desired position relative to the side surface 215.

The pitch 221 is a scale so that the side surface 216 can be positioned such that its edge 222 coincides with the pitch lines 221.

Scale 221 gives the centimeter favorable data on the length of the sides of the baking frame 201.

Buckle 206 is permanently connected with a slope surface 215. The clamp 207 slidably slides both side surfaces 215, 216.

Figure 15 shows a clamp 206 whose ends 223, 224 overlap the side surfaces 215,216. Buckle 206 is in spots 225.226 spot-welded to the side surface215.

Figure 16 shows a baking frame consisting of flexible strips 230, whose end surfaces 231, 232 overlap. The end surfaces 231, 232 are held by the clamps 233, 234.

If the overlapping area of ​​the end surfaces 231,232 of the baking frame 230 is enlarged, the diameter of the baking frame 230 will decrease.

On the final surface 231 there is preferably a scale with a centimeter scale that allows direct reading of the diameter of the baking frame 230.

Figure 17 shows a baking frame 301 disposed on oven grid 305. Dough 308 is placed between baking frame 301 and oven grate 305.

A clamp 310 is located on the outer surfaces 311 of the baking frame 301. The clamp 310 consists of arms 302,303 and a base 304. The arms 302,303 adhere to the outer surfaces 311 of the baking frame 301.

For baking, cake 308 is placed on a surface, delimited by a baking frame and oven grate 305. In order for the oven heat to be well transferred to dough 308, oven grate 305 is provided with holes 307 and ribs 306. So that the dough cannot flow down through holes 307 of oven grate 305, baking foil 309 is used.

Figure 18 shows a rosette shaped baking frame, which in general has a round shape. According to Fig. 19, the shape of the baking frame 301 has been changed with the help of the clamp 310 so that its overall shape has become a rectangle. The arms 302, 303 of the clamp 310 adhere to the outer surfaces 311 of the baking frame 301, maintaining the frame in its changed shape.

The base 304 of the clamp 310 is located above the baking frame 301 and can also serve as a carrying handle for the 301 baking frame. The clamp 310 is frictional to the baking frame 301.

According to Fig. 19, the clamp 310 is positioned in the middle of the baking frame and enters symmetrically spaced, constrictions 12, 313 of the baking frame 301.

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According to Fig. 20, arms 302, 303 of the clamp 310 fall into the constrictions 312, 314 of the baking frame, so that the overall outline of the baking frame 301 takes on a conical shape.

According to Fig. 21, the baking frame 301 has a different shape. The clamp 310 enters through its arms 302, 303 into the constrictions 312,315 of the baking frame 301. Since there is another constriction between the 312,315 constrictions, the upper part of the baking frame is narrower and the lower part of the frame is wider.

According to Figure 22, the shape of the baking frame 301 is changed by two clamps 310, 320 with arms 302, 303; 322.323. Clamp 310 enters with its arms 302, 303 into neckings 312,314. The clamp 320 enters through its shoulders 322,323 into the constrictions 316,313. In this way, the baking frame acquires the shape of an elongated rosette. This mold can be used, for example, as a baking mold for oblong cakes.

Figure 23 shows a baking frame 301 in which constrictions 312, 314; 313, 316, clamps 324, 325 enter. The clamps 324, 325 have a longer base compared to the clamps 310, 320, so that the baking frame 301 has a wider shape than the frame shown in Fig. 22.

Figure 24 shows a star-shaped baking frame 330, which in general has a round shape. According to Fig. 25, the shape of the baking frame 330 has been changed by means of a clamp 310 with arms 302,303, so that its overall outline has taken the form of a rectangle. This longitudinal baking frame 330 can be used, for example, as a baking mold for longitudinal pies.

Figure 26 shows a baking frame 331 whose shape has been changed, with the help of the clamp 310, relative to the original rectangular shape, which in the figure is shown in broken lines.

Arms 302, 303 of clamp 310 attach to side surfaces 332, 333 of baking frame 331. In order for the clamp 310 to be secured in the middle of the side surfaces 332,333 and not slip off, the baking frame 331 is provided with grips 334,335 for the arms 302,303 of clamp 310.

Figure 27 shows a clamp 340 with arms 341, 342 and a base 343. The base 343 is in two parts. Part 344 is hollow, so that part 345 can be placed in part 344. Part 345 of base 343 is slidably positioned in part 344, so that base 343 of clamp 340 has a variable length. To set a specific length of the base 343 of the clamp 340, an adjustment screw 346 is used that passes through the threaded hole 347 and with its end 348 abuts against part 345 of the base 343. If the adjusting screw 346 is screwed into the threaded hole, then it presses on part 345 of base 343 and fixes position in part 344 of base 343.

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