| 摘要 |
A carrier (20) for a partially baked dough product (100) having a bottom crust (102) and a moist topping (104) including a vented container (50) for the partially baked dough product and a heater (40) being adapted to initially heat the bottom of the partially baked dough product (100) to a temperature greater than 250 DEG F. to finish backing the crust (102) of the dough product (100), and to maintain the temperature of the crust (102) greater than the temperature of the moist topping (104). The vented container (50) is formed to exhaust moist air from the interior of the container (50) while maintaining the temperature of air adjacent the moist topping (104) on the dough product (100) above the dewpoint of air in the container (50) to prevent condensation of moisture and to draw air from outside the container (50) to expel moisture from adjacent the bottom crust (102). |
