| 摘要 |
<p>An improved baking pan (10) for short-time combination baking is provided which allows baking of bread or other comestible products using both conventional heating and microwave or rf energy. The pan (10) preferably includes a bottom wall (12) and upstanding sidewall structure (14) which are provided with apertures (26, 28) sized to permit passage of microwave or rf energy therethrough. A liner (34) is positioned within the pan (10) in covering relationship to the apertures (26, 28), so as to prevent passage of uncooked dough or the like through the pan apertures (26, 28), while being sufficiently thin to not appreciably decrease thermal conductivity through the pan walls (12, 14). Combination bread baking using the pan (10) typically involves conventional heating to a temperature of from about 430-625 °F, with simultaneous application of microwave energy. Provision of the apertures (26, 28) allows even microwave or rf cooking of the interior of the loaf, while the metallic pan walls (10, 14) assure rapid and even browning and crust formation.</p> |
