DE9409462U1 - Microwave dishes - Google Patents

Description

Bosch-Siemens Hausgeräte GmbH 81669 Munich, 09.06.1994

Hochstrasse 17

ZTP94P614 Rt/hü/si

Microwave dishes.

The present invention relates to a microwave dish according to the preamble of claim 1.

Such a microwave dish is known from DE GM 88 04 952.3. With such a microwave dish, the food, e.g. sausages, vegetables and the like, is gently cooked or heated, whereby the cooking process is not carried out directly by the microwave energy, but by means of steam generated by microwave radiation. The cooking container of the microwave dish is designed in two parts. The actual cooking container made of aluminum is provided with openings and the like on the bottom and is placed in a water container made of glass or ceramic that is partially filled with water. In this way, quickly formed steam enters the aluminum dish from below, whereby at the same time the food inside is shielded from the effects of microwaves by the aluminum dish. The two-part cooking container is closed with an aluminum lid. The disadvantage here is that a cooking process with this cookware is only moderately

ZTP94P614

bar via the heat transfer medium steam and secondly that sparking due to electrical arcing between the lid and the metal cooking container cannot be ruled out when used in a microwave oven, or to avoid this, complex additional design measures are required.

The object of the present invention is to provide microwave dishes whose usability is improved while having a simple structural design.

This is achieved according to the invention by making the inner wall of the microwave dish permeable to microwaves. This advantageously enables a gentle but effective energy transfer to the food using steam as an additional or alternative to microwave radiation. With the microwave dish according to the invention, the operator can decide whether he wants to cook without any water in the water container, i.e. using only a microwave, or using only steam. To do this, the water container must be filled and the microwave heating must be limited in time so that it is switched off before the water, which also serves as a shielding layer for the microwave radiation, has completely evaporated. It is also possible to cook simultaneously with steam and microwave by only partially filling the water container. A sequence of steam cooking and subsequent microwave fermentation is also possible in principle by selecting the appropriate duration of the microwave radiation. First, the shielding layer is evaporated, thus causing steam cooking, and then the food is microwaved.

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In a preferred embodiment, the dishes are made from one piece. This is particularly economical in terms of production technology and it also ensures a defined volume for the water container and defined and uniform distances between the inner and outer walls of the cooking container. This increases the reproducibility of the cooking result.

In a further preferred development, the steam outlet openings are formed by the upper edge of the inner wall, which is provided with recesses, and the lid placed on top. This allows the water container to be filled almost completely. Only a narrow and negligible slot remains through which microwave radiation could penetrate to the food being cooked. If the maximum fillability of the water container is of lesser importance, openings in the area of the upper edge of the inner wall are also sufficient.

An embodiment of the microwave dish according to the invention is described below using a schematic representation.

The figure shows a microwave cooking chamber 1 in which a microwave dish 3 is placed on a rack 2. This comprises, on the one hand, a double-walled, pot-shaped cooking container 4 that is open at the top and is shown in longitudinal section. The cooking container 4 is made of glass and is formed in one piece. On the other hand, the microwave dish 3 has an aluminum lid 9 that can be placed on the cooking container 4 and closes it off from the outside. When the steam pressure in the cooking container 4 is increased, the lid 9 is closed by the

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Steam is raised and steam can escape from the cooking container 4 into the cooking chamber 1. The cooking container 4 has an outer wall 5 and an inner wall 6 spaced apart from it. The two walls 5, 6 form a water receptacle 7 that is precisely defined in terms of the distance between the two walls 5, 6 and thus the thickness of the shielding layer of water and can be filled with water for steam cooking. Four recesses 8' or steam outlet openings 8 are formed evenly distributed around the circumference on the upper edge of the inner wall 6.

The water filled into the water container 7 is evaporated by the microwave radiation. To do this, the radiation penetrates the outer wall 5 on the circumference and at the bottom of the cooking container 4. The water in the container 7 absorbs the microwave radiation. The steam generated rises upwards and enters the cooking container 4 through the steam outlet openings 8. There the steam reaches the food and heats it up. The condensate collects on the bottom of the dish after the condensation heat has been released, which is why the food is stored on a raised insert (not shown) if necessary.

Claims (3)

&Zgr;&Tgr;&Rgr;94&Rgr;614 PROTECTION CLAIMS 1. Microwave dish with a double-walled cooking container open at the top and a lid closing the latter, an outer wall of the cooking container being microwave-permeable, an inner wall of the cooking container being provided with steam outlet openings, and the inner wall together with the outer wall forming a water receiving container, characterized in that the inner wall (6) is microwave-permeable. 2. Microwave dishes according to claim 1, characterized in that the cooking container (4) is formed in one piece. 3. Microwave dish according to one of the preceding claims, characterized in that the steam outlet openings (8) are formed by recesses ( ⁸¹ ) formed on the upper edge of the inner wall (6) and the attached lid (5).