BAKING AND COOKING

Abstract: A baking utensil (10) is disclosed for forming and baking a foodstuff. The utensil (10) includes a frame (11) having a plurality of cutting members (16) within the frame. Each cutting member (16) defines a foodstuff receiving aperture (14) and each cutting member (16) defines a cutting edge (18). The frame (11) is placed on a sheet (26) of foodstuff and by exerting pressure the foodstuff is cut into a plurality of baking portions.

Description: BAKING AND COOKING This invention relates to baking or cooking. Hereinafter in this specification, for the sake of simplicity, baking or cooking is referred to simply as baking, and baked or cooked as baked. It relates in particular to a baking utensil for forming and baking a foodstuff such as dough, meats, and the like. According to the invention there is provided a baking utensil of the kind described and which includes a frame suitable for baking a foodstuff therein, the frame having a plurality of cutting members within the frame, each cutting member defining a foodstuff receiving aperture and each cutting member defining a cutting edge thereby to permit the frame to be placed on a sheet of foodstuff and by exerting pressure to cause cutting of the foodstuff into a plurality of baking portions. Further in accordance with the invention a method of baking includes rolling a foodstuff on a rolling panel, placing a frame having a plurality of foodstuff receiving apertures each having a cutting edge over the rolled foodstuff, applying pressure to the frame thereby to cut the rolled foodstuff into a plurality of baking portions, and inverting the rolling panel and the frame to allow the baking portions to fall into the apertures in the frame. If desired, the cutting edges may stand proud from the frame. Each cutting member may then be in the form of a skirt projecting outwardly from a plane of the frame, the cutting edge being defined by a leading end of each skirt. Each skirt may taper inwardly in an axial direction towards the cutting edge to facilitate movement of the cut foodstuff through the apertures in a direction away from the cutting edge upon inversion of the frame. In another embodiment, each skirt may have a substantially parallel side wall or walls or may taper inwardly in an opposite direction, ie towards the cutting edge. The cutting edges may be uniform or may, if desired, be serrated, fluted, or the like. -The skirts may be integrally formed with the frame or may be attached thereto by junction members extending between the periphery of the frame and the skirts and, if desired, also be * tween adjacent skirts. The skirts may also be removably attached to the frame. The junction members may have little v/idth in the cutting direction so that the junction members also cut through the foodstuff when pressure is exerted on the frame. In another embodiment, the skirts may be joined to the frame by a panel extending between the periphery of the frame and the skirts and also between adjacent skirts. The frame may be rectangular but can also be round, oval, or the like. The apertures may be circular but can also be of any suitable shape such as rectangular, star shaped, crescent shaped, diamond shaped, in the shape of a Christmas tree, a figure of a person or animal, or the like. The frame may be of any suitable material such as metal, a suitable synthetic plastics material capable of withstanding high temperatures, or the like. The skirt may have an axial length which varies dependent upon the thickness of the foodstuff to be cut. A range of frames may be provided having skirts of different lengths, different shapes of apertures, and/or a different number of apertures defined therein. Conveniently, the frame may have twelve or twenty four foodstuff receiving apertures defined therein. Each cutting member may be open ended on both ends or may have a trailing end, remote from the cutting edge, closed off by a base member. Individual base members may be provided for each cutting member or a common base member may be provided for all or a plurality of the cutting members. The base member may have at least one aperture or slit therein allowing air to enter through the aperture or slit. The base members may be flat or may have an irregular surface. In one embodiment, the base member may be arcuately curved, or substantially arcuately curved, eg with a pattern formed thereon. In another embodiment, the base member may have a central raised portion or dome thereon which may be circular or of any suitable shape such as diamond, star, flower and the like. The raised portion may be surrounded by a circumferentially extending recess. If desired, a flat or sloping ledge may be provided between the cutting member and the raised portion or between the cutting member and the circumferentially extending recess. The baking utensil may further include a rolling panel having substantially the same outer dimensions as the frame, thereby to permit the frame to be placed on the rolling panel with the foodstuff to be cut between the frame and the rolling panel, and after the foodstuff has been cut, the rolling panel and the frame can be inverted to allow the cut baking portions to drop under gravity away from the cutting edges into the foodstuff receiving apertures. When the cutting members are open ended at both ends, each baking portion can drop into a separate baking pan for subsequent baking. When the cutting members are closed off at their trailing ends, the baking portions can drop onto the base members for subsequent baking. The rolling panel may be nestably receivable in the frame and for this purpose, at least one of the rolling panel and the frame may have a peripheral locating formation thereon. The rolling panel and/or the frame may have a handle or handles to facilitate inversion. They may also have locking formations thereon for interlocking them together during inversion. The rolling panel may have on its lower surface at least one non skid layer intended to prevent relative movement between the rolling panel and a working surface such as a table on which it is placed. In another embodi¬ ment, the rolling panel may have at least one hook formation on one edge thereof, the hook formation being arranged to co-operate with an edge of the working surface for the same purpose. The rolling panel may have guide formations extending along at least two sides thereof and operable to provide a convenient platform along which a rolling pin may be rolled to determine the thickness of the foodstuff. A plurality of rolling panels may be provided each having guide formations of different heights to cater for varying thicknesses of foodstuff to be rolled. The guide formations may be integrally formed with the rolling panel or may be provided by a peripheral skirt removably locatable around or on the rolling panel and projecting upwardly above an upper surface of the rolling panel. The rolling panel conveniently interlocks with the frame to prevent lateral movement of the frame relative to the rolling panel. When the frame of the baking utensil has open ended apertures as above described, the baking utensil may include a baking pan nestably receivable over the frame and operable to receive the cut baking portions after inversion of the frame and the baking pan. The invention extends also to a baking utensil which includes, in combination, a rolling panel and a frame, the frame having at least one cutting member defining a foodstuff receiving aperture, the cutting member having a cutting edge defined on its leading edge and the frame and the rolling panel having mating peripheral locating formations to permit the frame and the rolling panel to be nestably received one within the other. When the foodstuff receiving aperture is open ended, the baking utensil may also include a suitably shaped baking pan for receiving a cut baking portion after inversion of the utensil as a unit. A plurality of baking pans and/or a plurality of frames may be provided in a baking kit together with the rolling panel to permit forming of the foodstuff and cutting to occur while a previously formed set of baking portions are being baked. Various embodiments of the invention are now described by way of example with reference to the accompanying drawings, in which Figure 1 shows a three dimensional view of a baking utensil in accordance with the invention; Figures 2 to 6 show sectional end views of the baking utensil of Figure 1 during various operating stages; Figure 7 shows a three dimensional view of a further baking utensil in accordance with the invention; Figure 8 shows a three dimensional view of a rolling panel used in conjunction with the baking utensil of Figure 7; Figures 9, 10 and 11 show sectional end views of the baking utensil of Figures 7 and 8 during various operating stages; Figure 12 shows a three dimensional view of a further form of baking utensil in accordance with the invention; Figure 13 shows a schematic sectional end view of a modification of the utensil shown in Figure 12; Figure 14 shows a schematic sectional end view of a modification of the utensil shown in Figure 11; Figures 15, 16 and 17 show schematic three dimensional views of portions of the utensil with further modifications; Figure 18 shows a schematic three dimensional view of a further modification of the utensil; Figures 19, 20, 21 and 22 show schematic plan views of still further modifications of the utensil; Figure 23 shows a schematic side view of two further modifications of the utensil; and Figures 24 and 25 show schematic three dimensional views of further modifications of the utensil. Referring to Figures l and 7, reference numeral 10 generally indicates a baking utensil for forming a foodstuff such as dough into baking portions. The utensil 10 has a peripheral frame 11 with a plurality of cutting members in the form, of skirts 16 carried by the frame 11. Each skirt 16 defines a foodstuff receiving aperture 14 and the skirts 16 have a cutting edge 18 at their leading ends. The cutting edges 18 stand proud of and project outwardly from the frame 11 in the Figures 1 to 6 embodiment. Conveniently twelve apertures 14 are provided in each utensil but this number can obviously vary. In the Figures I to 6 embodiment, the skirts 16 are carried within the frame 11 by a panel 12 extending between the periphery of the frame 11 and the skirts 16 and also between the skirts. In Figures 1 to 6, the skirt 16 also projects both upwardly and downwardly from the panel 12 in order to add to the rigidity of the panel 12. If desired, the upwardly projecting portion of the skirt 16 may be omitted. Obviously other forms of reinforcing are possible. In the Figures 7 to 11 embodiment, the skirts 16 are carried by a plurality of junction members 12 interconnecting the frame II and the skirts 16 and also interconnecting the inner skirts 16 to each other. In the Figures 1 to 6 embodiment, each skirt 16 conveniently tapers inwardly in a direction towards the cutting edge 18 to facilitate removal or movement within the skirt of the cut foodstuff in a direction away from the cutting edge 18. In the Figures 7 to 11 embodiment, each skirt may have a parallel side wall or may taper in an opposite direction away from the cutting edge 18 to facilitate removal of the foodstuff after baking. While the apertures 14 are round in both embodiments, it will be appreciated that they can be of any convenient shape. The axial length of each skirt 16 may vary dependent upon the thickness of the foodstuff to be cut. Typically, each skirt may have an axial length of between about 2 mm and 30 mm. Thus when cutting dough for biscuits, the skirt can have an axial length of about 10 mm while for cutting dough for scones, the skirt may have an axial length of about 20 mm. The skirts can have the same axial length as the depth of the frame as shown in Figure 7 but the skirts can stand proud of the frame. The frame may have an inwardly or outwardly curled lip thereon to add to its rigidity. The apertures 14 in the frame 11 of Figures 1 to 6 are open at both ends. While the frame 11 can be used with any form of baking pan, in the embodiment illustrated it is intended to be used in conjunction with a specific form of baking pan 20 having a base 22 and a peripheral lip 24 to allow the frame 11 to be nestably received in the baking pan 20. The frame 11 of Figures 7 to 11 has been modified by the provision of a base 22 at the trailing end of each skirt 16 which serves the same purpose as the baking pan 22 of Figures 1 to 6. The bases 22 and frame 11 of Figures 7 to 11 are integrally formed with the skirts 16 but each could be removably attached to or be integrally formed with one or more of the others. The bases 22 of Figures 7 to 11 conveniently each have at least one slit or aperture (not shown) therein to allow air to enter via the slit or aperture or to allow insertion of a tool to dislodge the foodstuff from the base after baking should the foodstuff stick to the base. The bases 22 can also be of mesh. The frame 11 can also be provided in combination with a rolling panel 26 intended to facilitate rolling of the foodstuff. It will be appreciated that any form of rolling panel can be used rather than the rolling panel 26 shown. In the embodiments illustrated, the rolling panel 26 has an integrally formed peripheral lip 28. The lip 28 also extends around the full periphery of the panel 26 but can, if desired, extend along only two opposed sides of the panel 26. The lip 28 is intended to form a convenient guide along which a rolling pin can be rolled to determine the thickness of the dough. The lip 28 also serves to locate the frame 11 within the rolling panel 26 and to prevent scattering of the foodstuff or flour from the panel. Various rolling panels having different heights of lip 28 can be provided. The frame 11, the baking pan 20 and the rolling panel 26 each have substantially the same outer dimensions so that they can nest one on top of the other in stacked relationship. In use, a foodstuff such as dough is placed on the rolling panel 26 and rolled with a rolling pin so that the dough is flush with the lip 28. As shown in Figures 2, 9 and 10, the frame 11 is then placed on the dough and, by exerting pressure, the dough is cut by the cutting edges 18 into baking portions. As shown in Figures 3 and 4, the baking pan 20 is then placed over the frame 11 with the baking pan's open mouth facing downwardly whereafter the rolling panel 26, the frame 11 and the baking pan 20 are inverted as shown in Figure 5. The cut dough portions then fall through the apertures 14 onto the base 22 of the baking pan 20 while the remaining portions 30 remain trapped between the frame 11 and the rolling panel 26. During inversion, the rolling panel, the frame and the baking pan may be held together by suitable locking formations (not shown) . A handle or handles may also be provided to facilitate inversion. Inversion may be effected manually or by a suitable inversion mechanism (not shown) . The rolling panel 26 and the frame 11 are then removed from the baking pan 20 and the baking pan can then be placed in an oven to bake the cut portions. This procedure has been simplified in Figures 9 to 11 as after cutting the portions as shown in Figure 10, the frame 11 is simply inverted together with the rolling panel 26 and the rolling panel removed to leave the cut portions in the bases 22 of the frame as shown in Figure 11. Thus the frame 11 is used for cutting and also for baking. Also, scraps of dough are not trapped between the frame and the rolling panel 26 as in the previous embodiment but can be removed from the frame 11 before baking. An optional modification to the rolling panel 26 is shown in Figure 9 where a depending lip 28.1 is provided along one edge of the rolling panel so as to allow the rolling panel to be placed on a working surface with the lip 28.1 abutting an edge of the working surface to prevent movement when rolling dough. The lip 28.2 can extend along at least portion of the one edge or a plurality of spaced lips or hooks can be provided along the one edge. Instead an anti-skid mat can be provided beneath the rolling panel. If desired, a plurality of baking pans or frames 11 can be provided in a baking kit so that while a particular batch of cut portions are being baked, the above process can be repeated to provide a further batch of cut baking portions. The frame 11 conveniently is received within the lip 28 of the rolling panel 26 with little clearance to prevent lateral movement and the rolling panel 26 may be received in the baking pan 20 with little clearance for the same purpose. It will however be appreciated that other arrangements are possible. Referring now to Figure 12 the frame 11 of Figure 7 has been modified to be in the form of a panel 12 similar to the Figure 1 embodiment. It again has bases 22 at one end of the apertures 14. It has the advantage over the Figure 7 embodiment that after cutting and inversion, the remaining portions of dough not falling onto the apertures will lie on the panel 12 and can be removed before baking if desired. In Figure 13, a frame 11 similar to that shown in Figure 12 is illustrated. It has a curled lip 32 around its periphery to facilitate inversion of the frame. As illustrated in dotted lines, the frame 11 may have further cutting edges 18.1 provided at the end of further skirts 16.1 extending in the opposite direction to the skirts 16. The bases 22 are then either concave if the cutting edges 18 are used or convex if the cutting edges 18.1 are used. Instead of the skirts 16.1 being located in alignment with the outer circumferences of the bases 22, they may be radially outwardly spaced from such edges thereby providing an annular ledge on the panel 12 around each base 22. In Figure 14, a frame 11 similar to the Figure 12 frame is shown after cutting and inversion. The dough cut by the cutting edges is shown within the apertures 14 and the remaining dough 30 is left on the panel 12. The frame 11 has a peripheral lip 34 and the panel 12 is located intermediate the ends of the skirts 16 rather than being close to one end of the skirts 16. In Figures 15 and 16, the frame 11 has a variety of skirts 16 for baking portions of a variety of shapes. In Figure 15, the baking portions will be cut into a shape resembling a jigsaw puzzle. In Figure 16, teddy bears 36 are defined together with bell shapes 38 and frog shapes 40 thereby using all the dough placed on the rolling panel. The skirts 16 can be open ended or closed at one end by a base or bases. Where the frame 11 is left in place during cooking, the skirts constrain the baking portions against expanding horizontally and so when the pieces are removed after baking they can be reassembled or fitted together to form a jigsaw puzzle pattern. If, however, the frame is removed before baking, the baking portions will be free to expand horizontally and so there will tend to be distortion of interlocking features. This can be compensated in a variety of ways. Firstly, where the frame includes a plurality of puzzle piece shapes on a common base, it is preferred for the skirts 16 to be modified so that the "male" interlocking pieces are smaller than the corresponding "female" recesses to allow for expansion of the dough during baking. This may be achieved by making at least those portions of the skirt de ining the interlocking portions double-walled, with the wall separ¬ ation designed to compensate for expansion. Alternatively in another aspect of this invention, an independent cutter may be provided with a skirt that defines a puzzle piece capable of being fitted together with other like pieces, the puzzle piece including at least one male interlocking portion and at least one female interlocking recess, the male portion being smaller than the female portion and dimensioned such that a baking portion cut by said cutter and baked has a male and female portion of generally matching sizes. It will be appreciated that the male portion will increase in size during cooking, whilst the female recess will decrease in size as the dough around the recess expands. Thus a plurality of such baked portions may be fitted together in a jigsaw fashion. The independent cutter may be hand held and define a single puzzle shape, with a handle. Figure 17 illustrates a modification to the base 22 which has a raised central portion 22.1 and a peripheral recess 22.2 suitable for forming dry tart shells. It again has a cutting edge 18. The frame 11 can have a plurality of cutting edges 18 or a single cutting edge on the frame 11. The raised central portion 22.1 may be circular or of any suitable shape such as diamond, star, flower and the like. In Figure 18, the base 22 has within its cutting edge 18 a flat central portion 22.1, a sloping portion 22.2 and a shelf or ledge 22.3 suitable for large pies or pastry. In Figure 19, the frame 11 has a variety of different open ended shapes formed in rows joined together by a pair of laterally extending rods 42. In Figure 20, a plurality of loose frames 11.1, 11.2, etc are shown with different shapes in each frame. The skirts forming the different shapes are held together by strips 44 or by individual bases or a common base. The frames 11.1, 11.2, etc can then be selected to make a variety of shaped baking portions as required. The frames 11.1, 11.2, etc can be clipped or otherwise attached to a main frame (not shown) or inserted in a baking pan such as the baking pan 20 of Figure 1. The frames 11.1, 11.2, etc can also be received in a suitable frame drawer fashion. Figure 21 shows a further modification to the frame 11 which comprises a plurality of grid like members 46 defining the apertures 14 and with cutting edges 18 fixed to and protruding upwardly from the grid-like members 46. The members 46 are pivotally connected at 48 to permit folding of the frame 11 concertina fashion so that it can be stored in a restricted space. In Figure 22, the frame 11 has four rods 50 (only one of which is shown) forming a square frame and the cutting members 18 of a variety of open ended shapes are threaded onto thin rods or wires 52 extending between the rods 50. Again this permits a variety of shapes to be selected. Figure 23 illustrates a frame 11 wherein the aperture 14.1 has a base which is of inverted dome like shape suitable for tarts and an apertures 14.2 suitable for baking pies. The skirt 16.1 is flared outwardly while the skirt 16.2 is radially spaced from the periphery of the aperture 14.2. After cutting and inversion of the frame 11, a filling can be inserted into the apertures 14.1 and 14.2. A further layer of dough 54 can then be placed over the frame and by rolling a rolling pin over the dough 54 or by pressing an inverted rolling panel onto the dough 54 an upper lid for each tart or pie is formed by the cutting edges thereby enclosing the filling. In Figure 24, a further modification is shown wherein a plurality of panel like frames 11.1, 11.2, etc are of slat like configuration having thereon a variety of upwardly protruding shaped cutting members 18. Only two of the cutting members 18, which are closed at one end but which may be also open-ended), have been schematically illustrated on the frame 11.1 but it will be appreciated that each frame 11.1, 11.2, etc has cutting members as in the previous embodiments. Edges of the frames 11.1 and 11.2 are slidably received in a longitudinally extending recess 20.2 provided in each side of a baking pan 20.1 which is of open frame like construction. The rearmost frame 11.2 is shown as having an optional upwardly and rearwardly extend¬ ing lip 56. The upper edge of the lip 56, when inserted in the pan 20.1, is flush with the upper lip 20.3 of the pan. The lips 56 and 20.3 facilitate inversion. Again this embodiment allows for a variety of shapes of cooking portions to be cut by selection of different frames 11.1, 11.2. etc. In Figure 25, yet a further modification is shown in which the frame 11 has a plurality of open ended upstanding skirts 16 defining cutting members on their leading ends, which can be of circular or square or other suitable shapes. The frame has a depending lip 58 which is a neat fit over the baking pan 20 which also has a mating depending lip 60. The pan can have a flat upper surface or can have recesses 62 therein of circular or any suitable shape for receiving the cut baking portions. In use, the frame 11 is placed over the baking pan 20 and then inverted over a layer of rolled dough on a rolling panel. After pressing downwardly to cut the dough into baking portions, the rolling panel, the frame and the baking pan are inverted together to allow the cut baking portions to fall into the baking pan. The rolling panel, and also if desired the frame, is or are then removed and the baking pan is inserted into an oven to bake the baking portions. If the frame is left together with the baking pan to bake, it facilitates the removal of the cakes etc because, as it is raised from the baking pan it lifts up the cakes at the same time (up and ou ). Whilst in Figure 25 the skirts 16 and the recesses 62 are of similar shape, this need not be so. For example the skirts 16 could define apertures of square shape and the recesses 62 may be of circular shape so that the baked shell which results forms a shape resembling a star with the four corners sticking up, and a concave central portion. Many modifications to the invention as illustrated in the drawings are possible. For example, instead of having a plurality of apertures defined in the frame 11, the frame may have a single aperture with a cutting edge in combina¬ tion with a rolling panel nestably receivable in or over the frame. The frame may define different cutting shapes by suitable shaping of the cutting members and of the junction members, e.g. round baking portions may be cut by the cutting members 18, and triangular or other shaped baking portions may be cut by the junction members 12 in combina¬ tion with the periphery of the frame and/or with portions of the cutting members 18. In use, the frame, e.g. as shown in Figure 7, but with open ended apertures as in Figures 1, 19, 21 or 22, could be left on the rolling panel after cutting of the foodstuff. The rolling panel and the frame could then without inversion be placed in an oven to bake the foodstuff, the rolling panel serving as the baking pan. In this way, a cake mixture could, for example, be formed into a plurality of shaped cakes, the frame serving as a divider of the cake mixture. The frame may then have a handle, e.g. projecting upwardly therefrom, to facilitate removal of the frame after baking and to facilitate cutting of the foodstuff prior to baking. It will be understood that the various components described above may be made of any suitable material metallic or otherwise, e.g. sheet metal, metal foil, metal strip serrated or plain, as well as other materials, which may be disposable. And any and all of the baking pans with perforated or solid bases can be fixed to or rest or stack upon removably and be suspended over a deeper baking pan, so that the air trapped between the pans prevents burning of the stickier mixtures containing a lot of sugar of syrup etc, and so that the lower, deeper pan can be filled with water so as to steam any mixtures in the top pan which is suspended over it, i.e. individual steamed puddings, individual steamed puddings, individual steamed meat pies. The invention illustrated provides a baking utensil which is believed will expedite the forming of dough and the like into a plurality of predetermined shapes thereby expedite the forming of dough and the like into a plurality of predetermined shapes thereby expediting the baking process.

Claims: CLAIMS 1. A baking utensil of the kind described and which includes a frame (11) suitable for baking a foodstuff therein, the frame having a plurality of cutting members (16) within the frame (11) , each cutting member (16) defining a foodstuff receiving aperture (14) and each cutting member (16) defining a cutting edge (18) thereby to permit the frame (11) to be placed on a sheet of foodstuff and by exerting pressure to cause cutting of the foodstuff into a plurality of baking portions. 2. A baking utensil as claimed in Claim 1, in which the cutting edges (18) stand proud from the frame (11) , each cutting member being in the form of a skirt (16) projecting outwardly from a plane of the frame (11) , the cutting edges (18) being defined by a leading end of each skirt. 3. A baking utensil as claimed in Claim 2, in which the skirts (16) are joined to the frame (11) by junction members (12) extending between a periphery of the frame (11) and the skirts (16) and also between adjacent skirts (16) . 4. A baking utensil as claimed in Claim 3, in which the junction members (12) have little width in the cutting direction so that the junction members (12) also cut through the foodstuff when pressure is exerted on the frame (11) . 5. A baking utensil as claimed in Claim 2, in which the skirts (16) are joined to the frame (11) by a panel (12) extending between a periphery of the frame (11) and the skirts and also between adjacent skirts (16) . 6. A baking utensil as claimed in any one of the preceding Claims, in which the frame (11) has open ended foodstuff receiving apertures (14) , and which further includes a baking pan (20) nestably receivable over the frame (11) and operable to receive the cut baking portions after inversion of the frame (11) and the baking pan (20) . 7. A baking utensil as claimed in any one of the preceding Claims 1 to 5, in which each cutting member (16) has a base member (22) closing off a trailing end of the foodstuff receiving aperture (14) remote from its cutting edge (18) . 8. A baking utensil as claimed in any one of the preceding Claims, which further includes a rolling panel (26) having substantially the same outer dimensions as the frame (11) , thereby to permit the frame (11) to be placed on the rolling panel (26) with the foodstuff to be cut between the frame (11) and the rolling panel (26) , and after the foodstuff has been cut, allowing the rolling panel (26) and the frame (11) to be inverted to allow the cut baking portions to drop under gravity away from the cutting edges (18) into the foodstuff receiving apertures (14) . 9. A baking utensil as claimed in Claim 8, in which the rolling panel (26) is nestably receivable in the frame (11) and in which at least one of the rolling panel (26) and the frame (11) has a peripheral locating formation thereon. 10. A baking utensil as claimed in Claim 8 or Claim 9, in which the rolling panel (26) has guide formations (28) extending along at least two sides thereof and operable to provide a convenient platform along which a rolling pin may be rolled to determine the thickness of the foodstuff. 11. A baking utensil as claimed in any one of the preceding Claims 8 to 10, in which the rolling panel has anti-skid means (28.1) operable to inhibit movement of the rolling panel relative to a working surface during rolling of the foodstuff. 12. A baking utensil which includes, in combination, a rolling panel (26) and a frame (11) , the frame (11) having at least one cutting member (16) defining a foodstuff receiving aperture (14) , the cutting member (16) having a cutting edge (18) defined on its leading edge and the frame (11) and the rolling panel (26) having mating peripheral locating formations to permit the frame (11) and the rolling panel (26) to be nestably received one within the other. 13. A baking utensil as claimed in Claim 12, which further includes a suitably shaped baking pan (20) for receiving a cut baking portion after inversion of the utensil as a unit. 14. A method of baking which includes rolling a foodstuff on a rolling panel (26) , placing a frame (11) having a plurality of foodstuff receiving apertures (14) each having a cutting edge (18) over the rolled foodstuff, applying pressure to the frame (11) thereby to cut the rolled foodstuff into a plurality of baking portions, and inverting the rolling panel (26) and the frame (11) to allow the baking portions to fall into the apertures (14) in the frame (11). 15. A method as claimed in Claim 14, in which the apertures (14) in the frame (11) are open ended and which includes the step of placing a baking pan (20) over the frame prior to inversion of the rolling panel (26) and the frame (11). 16. A method of baking which includes providing a layer of foodstuff, urging against said layer of foodstuff a frame (11) having a plurality of foodstuff receiving apertures (14) each having a cutting edge (18) and applying pressure thereby to cut the layer of foodstuff into a plurality of baking portions and then baking said foodstuff whilst said frame is adjacent said baking portions. 17. A method of baking which includes providing a layer of foodstuff, urging said layer of foodstuff against a frame (11) having a plurality of foodstuff receiving apertures (14) each having a cutting edge (18) and applying pressure thereby to cut the layer of foodstuff into a plurality of baking portions to pass through and beyond the apertures in the frame (11), thereafter optionally applying a filling to each of said baking portions and then urging a further layer of foodstuff against said frame (11) and applying pressure thereby to cut said further layer of foodstuff into a plurality of further baking portions in substantial alignment with first mentioned baking portions, thereby generally to enclose said filling. 18. A method according to Claim 17, wherein each of said foodstuff receiving apertures (14) has an associated base member (22) remote from said cutting edge (18) and said frame is urged against said layer of foodstuff to cut the layer of foodstuff with said plurality of baking portions, said baking portions are thereafter caused or allowed to fall towards the respective associated base member (22), said filling is applied to each of said baking portions and then, with the frame oriented with said cutting edges (18) facing generally upwardly, said further layer is laid on top of said frame and pressure applied to cut the further layer into said plurality of further baking portions and allowing the further portions to fall towards the lower baking portion and the filling. 19. A baking utensil substantially as described and as illustrated herein. 20. A method of baking substantially as described and as illustrated herein.

Inventors: LUMGAIR CATHERINE PAULINE, LUMGAIR, CATHERINE, PAULINE
Applicants: LUMGAIR CATHERINE PAULINE, LUMGAIR JOHN LIONEL, NEWELL WILLIAM JOSEPH, LUMGAIR, CATHERINE, PAULINE, LUMGAIR, JOHN, LIONEL, NEWELL, WILLIAM, JOSEPH
Application year: 1992
Main classification: A21C11
IPC codes: A21B3