Appeal 2007-0002
Application 10/188,485
deposited on shelf 361 secured to end wall 304 of cabinet 301.” (Smith, col. 12,
ll. 43-47).
24. Smith describes that “the sweeping jets, impinging against the surface,
provide crisping, browning or searing on the surface without causing undesirable
drying of the interior portions of the product” (Smith, col. 4, ll. 1-4).
25. Glaros discloses partially baking a dough product by heating the
dough product in an impingement oven and then immediately freezing the
partially-baked dough product (Glaros, Abstract).
26. Glaros teaches that “food products that are made from dough are most
appetizing immediately after the product has been baked in an oven” because
“[s]uch products give off aromas and have a texture and moistness that generally
lasts only a relative short time after taking [sic, baking] even when the product has
been stored in an optimum manner after baking” (Glaros, col. 1, ll. 12-17).
27. Glaros teaches that it is known in the art to partially-bake dough
products, such as a loaf of bread and then to freeze the product prior to shipment.
Glaros teaches that when desired, the food product is placed in an oven and baked
sufficiently long to obtain the color and temperature desired. Glaros explains that
since the product is partially baked by the manufacturer, the baking time needed by
the end user is significantly reduced (Glaros, col. 2, ll. 15-29).
ANALYSIS
Naramura discloses a method of making a sandwich by initiating toasting of
bun crowns and heels using heating plates, and concurrently initiating grilling of
sandwich contents, including meat, on a griddle (FF 7-9, 11). Naramura further
12
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