Importance

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Abstract

To provide for both top and bottom heating of baked goods in a portable table-top baking oven, a bottom part (2, 2') is closed off by a removable cover (3, 3') which is essentially dome-shaped, and made of unglazed heat-resistant stoneware. The space beneath this cover defines a baking space. The cover is formed with introduction openings 4, 4', preferably three or four, uniformly positioned about the lower circumference and open at the bottom. The cover is seated on the bottom part which, in one embodiment, retains fuel-supplied heaters, for example three, positioned circumferentially around the outer circumference of the bottom part, heat being distributed through an apertured heat distribution plate 7 beneath a carrier plate (10) for the goods to be baked, and around the outside through a gap (16) between the carrier plate and the dome-shaped cover and into the baking space of the dome-shaped cover; in another embodiment (FIGS. 6, 7), one or two electrical heating elements (25, 33) are located, respectively, within the baking space beneath the dome-shaped cover and underneath the carrier plate. Baked goods placed on the carrier plate, for example by an introduction ladle (18) thus are heated uniformly from the top and the bottom, with heat being applied to the bottom of the baked goods through the carrier plate (10) which is made of highly heat conductive material, for example aluminum.

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First Claim