| 摘要 |
Pizza pan shielding systems and methods generally include one or more of the following: a pan (300), a bottom shield, a top shield and a ring shield (550). Each of these elements preferably incorporates a plurality of perforations (590). The size, location and density of these perforations (590) and/or the material make-up of the elements, determine whether certain types of baking energy from various heat sources will reach a food item (650), such as a pizza, located within the system. Substantial evenness of cooking results, in a short time period and at reasonably baking temperatures. Embodiments of the invention address the problems of underbaking in central areas of the food item (650) and overbaking, dryness, mircrowave-induced toughness or burning of outer areas of the food item (650), such as a crust area. |
