Abstract:
A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath.

Description:
CROSS-REFERENCE TO RELATED APPLICATION 
     This application is a divisional of U.S. patent application Ser. No. 12/757,216 dated Apr. 9, 2010, which claims priority to U.S. Provisional Application No. 61/168,269, filed Apr. 10, 2009. 
    
    
     BACKGROUND 
     This disclosure generally relates to a baking apparatus, and more particularly to a sleeve for a baking apparatus. 
     Many baked goods, including cheesecake, custards, cakes, puddings, casseroles, and souffles, are commonly prepared in a water bath baking process. A water bath baking process involves pouring a batter of food into a container. The container is next submerged into a separate container of hot water. The container of hot water (e.g., the water bath) bakes the batter. The water bath maintains an even, low moisture heat throughout the batter to evenly cook the baked good. 
     A springform pan is commonly used in a water bath baking process to prepare a cheesecake, for example. Cheesecake batter is poured into the springform pan, and the springform pan is subsequently submerged in a water bath. The uniform temperature of the water bath more evenly bakes the cheesecake as compared to oven baking. The uniform temperature of the water bath provides a relatively even texture to the cheesecake. 
     Many springform pans include sides that detach from a base to allow removal of a baked good from the springform pan without damaging the structure of the baked good. Many chefs wrap the springform pan in aluminum foil prior to submerging the springform pan into the water bath. The aluminum foil is intended to reduce the amount of water leakage into the springform pan during the water bath baking process. 
     SUMMARY 
     A method for preparing a baked good according to an exemplary aspect of the present disclosure includes, among other things, nesting a pan within an elastomeric sleeve and submerging the nested pan and elastomeric sleeve at least partially into a water bath. 
     In a further non-limiting embodiment of the foregoing method, a protrusion of the pan is aligned with a protrusion of the elastomeric sleeve prior to the step of nesting. 
     In a further non-limiting embodiment of either of the foregoing methods, the pan is a springform pan. 
     In a further non-limiting embodiment of any of the forgoing methods, the method includes evenly distributing heat from the water bath by conducting the heat with the elastomeric sleeve to cook the baked good. 
     In a further non-limiting embodiment of any of the forgoing methods, the elastomeric sleeve includes handles that extend from a sidewall. 
     In a further non-limiting embodiment of any of the forgoing methods, the method includes grasping the handles of the elastomeric sleeve to remove the pan from the water bath. 
     In a further non-limiting embodiment of any of the forgoing methods, the method includes transferring a batter to the pan. 
     In a further non-limiting embodiment of any of the forgoing methods, the step of transferring is performed prior to the step of nesting. 
     In a further non-limiting embodiment of any of the forgoing methods, the step of transferring is performed after the step of nesting. 
     In a further non-limiting embodiment of any of the forgoing methods, the step of nesting includes flexibly conforming the elastomeric sleeve to a shape of the pan. 
     In a further non-limiting embodiment of any of the forgoing methods, the elastomeric sleeve includes an insulative material. 
     In a further non-limiting embodiment of any of the forgoing methods, the water bath is held by a container separate from the pan. 
     A method for preparing a baked good according to another exemplary aspect of the present disclosure includes, among other things, assembling a baking apparatus that includes at least an elastomeric sleeve partially surrounding a springform pan, partially submerging the baking apparatus into a container that holds a water bath and cooking the baked good in the water bath. 
     In a further non-limiting embodiment of the foregoing method, the method includes transferring a batter to the springform pan. 
     In a further non-limiting embodiment of either of the foregoing methods, the batter is a cheesecake batter. 
     In a further non-limiting embodiment of any of the foregoing methods, the method includes removing the baking apparatus from the container after a pre-determined amount of time. 
     In a further non-limiting embodiment of any of the foregoing methods, the water bath is a hot water bath and the elastomeric sleeve evenly distributes heat from the hot water bath throughout a batter held by the baking apparatus. 
     The various features and advantages of this disclosure will become apparent to those skilled in the art from the following detailed description. The drawings that accompany the detailed description can be briefly described as follows. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  illustrates an example baking apparatus; 
         FIG. 2  illustrates an example sleeve for use with the baking apparatus illustrated in  FIG. 1 ; 
         FIGS. 3A-3C  illustrate various shapes of a pan for use with the example baking apparatus depicted in  FIG. 1 ; 
         FIG. 4A  illustrates another example sleeve for use with a baking apparatus; 
         FIG. 4B  illustrates yet another example sleeve for use with a baking apparatus; 
         FIG. 5A  illustrates a cross-sectional view of another example baking apparatus; 
         FIG. 5B  illustrates a top view of the baking apparatus depicted in  FIG. 4A ; 
         FIG. 5C  illustrates an exemplary springform pan that may be used as part of a baking apparatus. 
         FIG. 6  illustrates an example method for preparing a baked good. 
     
    
    
     DETAILED DESCRIPTION 
       FIG. 1  illustrates an example baking apparatus  10  that includes a pan  12  and a sleeve  14 . The baking apparatus  10  is selectively partially submerged in a container  16  that is separate from the pan  12 . The container  16  includes a water bath  18  used to cook a baked good, as is further discussed below. The pan  12  holds a batter  20  of a baked good, such as cheesecake batter, for example. For purposes of this disclosure, the batter  20  could also include a crust portion received within the pan  12 . Although the various features and examples disclosed herein are illustrated with reference to cheesecake, a person of ordinary skill in the art would understand that the baking apparatus  10  may be utilized to prepare any baked good, including, but not limited to, custards, flourless cakes, sauces, mousses, puddings, casseroles, or any other delicate food dishes. 
     In one example, the pan  12  is a springform pan. However, a person of ordinary skill in the art having the benefit of this disclosure would understand that the pan  12  could include any type of baking pan. The actual size and shape of the pan  12  and the sleeve  14  will vary depending upon design specific parameters, including but not limited to, the desired size and shape of the baked good. That is, the actual dimensions of the pan  12  and the sleeve  14  are not critical to this disclosure. The sleeve  14  generally surrounds the pan  12 , and conducts the heat of the water bath  18  to evenly cook the batter  20 . 
       FIG. 2  illustrates an example sleeve  14  for use within the baking apparatus  10 . The example sleeve  14  includes a base  22  and a sidewall  24 . The sidewall  24  protrudes upwardly from the base  22  and generally establishes an outer perimeter of the sleeve  14 . The base  22  and the sidewall  24  are formed as a single, continuous piece with no mechanical attachments between the two parts. For example, the sleeve  14  is extruded to form a single, continuous piece. The pan sleeve  14  also includes an open top. 
     In the example depicted in  FIG. 2 , the sleeve  14  is generally circular in shape. A person of ordinary skill in the art having the benefit of this disclosure would understand that the size and the shape of the sleeve  14  is dependent upon the size and the shape of the pan  12  that is nested within the sleeve  14 . For example, by way of several non-limiting examples, the pan  12  could include a circular shape, a square shape (See  FIG. 3A ), a rectangular shape (See  FIG. 3B ), a heart shape (See  FIG. 3C ), or any other shape. The actual shape of the sleeve  14  would directly minor the shape of the pan  12  of the baking apparatus  10 , and its size would depend upon the size of the pan  12 . 
     The sidewall  24  of the sleeve  14  includes a lip  26  positioned on an opposite side of the sidewall  24  from the base  22 . The lip  26  extends about the entire periphery of the sidewall  24 . In this example, handles  28  extend from the lip  26  of the sidewall  24  in a direction opposite from the base  22 , and are positioned on diametrically opposing sides of the sidewall  24 . In another example, the handles  28  extend transversely from the sidewall  24  (See  FIG. 4A ). The handles  28  could also extend from other locations of the sleeve  14  in addition to the lip  26 . For example, the handles  28  could protrude directly from the sidewall  24  of the sleeve  14  (See  FIG. 4B ). 
     Although two handles  28  are depicted in  FIG. 2 , the sleeve  14  could include any number of handles  28 . The handles  28  aid in handling and transporting the sleeve  14 , and further aid in removal of the baking apparatus  10  from a water bath  18 . In one example, each of the base  22 , the sidewall  24  and the handles  28  are extruded as a single, continuous piece having no mechanical attachments. 
     The sleeve  14  is exposed to relatively high temperatures when submerged into the water bath  18  (see  FIG. 1 ). Therefore, the sleeve  14  is water resistant and heat resistant. In one example, the sleeve  14  is a thermoplastic, elastomeric material. In another example, the sleeve  14  is a thermoset, elastomeric material. In one non-limiting example, the material of the sleeve  14  includes Tufel II 94305 resin available from Momentive Performance Materials in Albany, N.Y. A person of ordinary skill in the art having the benefit of this disclosure would understand that other materials are within the scope of this disclosure. 
     The material of the sleeve  14  provides insulative properties. Therefore, once partially submerged into a water bath  18 , the sleeve  14  conducts the heat of the water bath and evenly distributes the heat throughout the batter  20  of the baked good. 
     Referring to  FIGS. 5A and 5B , the sidewall  24  is circumferentially disposed about an axis A and is positioned at a first distance D1 from the axis A. The axis A extends through the center of the base  22  of the sleeve  14  (i.e., out of the page as depicted in  FIG. 5B ). That is, the axis A represents the central axis of the base  22 . The sidewall  24  of the sleeve  14  may include a cutout  30  having a first wall portion  32  that is positioned a second distance D2 from the axis A. The second distance D2 is greater than the first distance D1, in this example. 
     In the illustrated example, the wall portion  32  of the cutout  30  is positioned radially outward from the sidewall  24 . The sidewall  24  and the cutout  30  form a continuous, non-interrupted piece, and are connected by second wall portions  34  that extend between the sidewall  24  and the first wall portion  32  of the cutout  30 . The cutout  30  accommodates a protrusion  13  of the pan  12 , such as a clip, latch, or other device that is nested within the sleeve  14 . For example, where the pan  12  is a springform pan, the cutout  30  accommodates a cam clip  99  of the springform pan (see  FIG. 5C ). 
     The sleeve  14  is dimensioned to nest a pan  12  within a reservoir  27  of the sleeve  14 . The base  22  and the sidewall  24  define the reservoir  27 , which generally represents an interior of the sleeve  14 . The sleeve  14  surrounds and is in contact with, or very near contact to, at least one wall of the pan  12  when the pan  12  is nested within the reservoir  27  of the sleeve  14 . For example, a floor  31  of the pan contacts the base  22  of the sleeve  14  when nested. In another example, a wall  33  of the pan  12  contacts the sidewall  24  of the sleeve  14  when nested. In still another example, both the floor  31  and the wall  33  of the pan  12  are in direct contact with, or very near contact to, the base  22  and the sidewall  24 , respectively, where the pan  12  is nested within the sleeve  14 . 
     The actual dimensions of the sleeve  14  will vary depending on the size and shape of the pan  12  used with the baking apparatus  10 . The sleeve  14  is also generally flexible such that it can at least partially stretch and form about the pan  12 . 
     An example method  100  for preparing a baked good utilizing a baking apparatus  10  as described above is illustrated in  FIG. 6  (with continued reference to  FIGS. 1-4 ). The method begins at step block  102  when a batter  20  is transferred to a pan  12 . For example, the batter  20  may include a cheesecake batter, a flourless cake batter, or any other batter for a baked good. In addition, where the baked good is a cheesecake, the pan  12  is a springform pan, for example. 
     Where the pan  12  includes a protrusion  13 , such as a cam clip, the protrusion  13  of the pan  12  is aligned with the cutout  30  of the sidewall  24  of the sleeve  14  at step block  104  prior to nesting the pan  12  within the reservoir  27 . Next, at step block  106 , the pan  12  is nested within the reservoir  27  of the sleeve  14 . The sleeve  14  is adapted to receive the size and shape of the particular pan  12  used to prepare the baked good. The sleeve  14  provides a barrier from water intrusion from the water bath  18  through the wall  33  of the pan  12 . Alternatively, in one example, step blocks  104  and  106  can be performed prior to step block  102 , such that the batter  20  is added to the baking apparatus  10  after the pan  12  is nested within the sleeve  14 . 
     The baking apparatus  10 , which includes the pan  12  nested within the sleeve  14 , is next partially submerged into a container  16  holding a water bath  18  at step block  108 . The water bath  18  includes hot water. A worker of ordinary skill in the art having a benefit of this disclosure would understand how to prepare a water bath  18  that is the appropriate size and temperature to cook a baked good. 
     The baking apparatus  10  is maintained within the water bath  18  until the batter  20  is evenly baked. The sleeve  14  evenly distributes the heat of the water bath  18  to provide a baked good that is smooth and evenly textured. The baking apparatus  10  is removed from the water bath  18  after a predetermined amount of time at step block  110 . A work of ordinary skill in the art having the benefit of this disclosure would understand the amount of time necessary to properly cook the baked good. In one example, the handles  28  of the sleeve  14  are utilized to remove the baking apparatus  10  from the water bath  18 . 
     The foregoing description shall be interpreted as illustrative and not in any limiting sense. A worker of ordinary skill in the art would understand that certain modifications could come within the scope of this disclosure. For these reasons, the following claims should be studied to determine the true scope and content of this disclosure.