Classifications

• • E—FIXED CONSTRUCTIONS
  • E05—LOCKS; KEYS; WINDOW OR DOOR FITTINGS; SAFES
  • E05C—BOLTS OR FASTENING DEVICES FOR WINGS, SPECIALLY FOR DOORS OR WINDOWS
  • E05C17/00—Devices for holding wings open; Devices for limiting opening of wings or for holding wings open by a movable member extending between frame and wing; Braking devices, stops or buffers, combined therewith
  • E05C17/02—Devices for holding wings open; Devices for limiting opening of wings or for holding wings open by a movable member extending between frame and wing; Braking devices, stops or buffers, combined therewith by mechanical means
  • E05C17/04—Devices for holding wings open; Devices for limiting opening of wings or for holding wings open by a movable member extending between frame and wing; Braking devices, stops or buffers, combined therewith by mechanical means with a movable bar or equivalent member extending between frame and wing
  • E05C17/36—Devices for holding wings open; Devices for limiting opening of wings or for holding wings open by a movable member extending between frame and wing; Braking devices, stops or buffers, combined therewith by mechanical means with a movable bar or equivalent member extending between frame and wing comprising a flexible member, e.g. chains
  • E05C17/365—Security chains
• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J36/00—Parts, details or accessories of cooking-vessels
  • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
  • A47J36/027—Cooking- or baking-vessels specially adapted for use in microwave ovens; Accessories therefor

Definitions

• the present invention concerns a cooking kit for use in a microwave oven.
• the kit has invertible cooking members and optional invertible accessory pan members.
• the members may be employed in a variety of combinations.
• the invention for cooking various 1'oodstuffs via microwave energy e.g. , baking, boiling, broiling, crusting, frying, pressure cooking, searing, steaming and toasting.
• U.S. Patents 3,701,872 and 3,777,099 describe preheating metal plates by means of a microwave-absorptive heating member for use in microwave cooking.
• U.S. Patents 3,731,037 and 3,881,027 describe cooking food in a container which is in a preheated, heat insulated microwave chamber.
• U.S. Patent 3,985,990 describes the use of a microwave shielded chamber, perforated on its food receiving surface, to permit recovery of by-products of cooking and to utilize the latent heat of vaporization which is normally dissipated in microwave cooking techniques.
• U.S. Patents 3, 854, 023 and 3,985,991 describe methods and apparatus for microwave cooking in metal containers.
• Patent 4,027,132 describes microwave cooking a frozen pizza pie.
• U.S. Patent 4,306,133 describes microwave cooking a fruit pie having a double crust.
• U.S. Patent 4,280,032 describes microwave soft cooking eggs.
• U.S. Patent 4,390,555 describes melting and defrosting food.
• U.S. Patent 3,914,967 describes microwave heating grill constructions.
• U.S. Patent 2,622,187 describes a microwave oven pressure cooker.
• Microwave cooking is conducted in microwave ovens that have appropriate boundary walls to confine microwaves therein.
• a microwave oven most foods and certain microwave absorptive materials become heated when exposed to microwave energy.
• Many cooking utensils are available that are specially designed for use in a microwave oven cooking chamber. There are steak makers, steamers, browning dishes, egg cookers, pizza pie cookers, bacon cookers, et cetera.
• Each of these special purpose devices employs its own unique operating sequence to cook a particular food product.
• a principal object of this invention is to provide a kit of multi-purpose members that can be employed for practically ail of the familiar cooking requirements such as baking, boiling, broiling, crusting, frying, pressure cooking, searing, steaming, toasting.
• a cooking kit for use in a microwave oven consists of -.ngageable, invertible, cooking members.
• the kit in its simplest embodiment, includes an invertible, microwave-absorptive, first cooking member, with a first surface fabricated to cook a food thereon; an invertible, second cooking member with a second surface fabricated to cook a food thereon; a steam-confining, cooking chamber defined by- said first and second members; and means to retain said first and second members in engagement (a) when said first member is the top member, (b) when said second member is the top member and (c) when said first and second cooking members are inverted together.
• the weight of the first and second cooking members can be chosen to duplicate low-pressure, pressure-cooker resul ts.
• Optional accessory pan members include a perforated microwave-ref ective, invertible, accessory pan member and an imper orate, microwave-reflective, invertible accessory pan member .
• the microwave-absorptive first cooking member includes a homogeneous, microwave-lossy material, e.g., it may be a compound member, for example, a metal grill having microwave- absorptive coating mounted in a microwave-transmissive bowl.
• the second member may be either microwave-re lective, partially microwave-transparent or microwave-transparent.
• the second member may consist of two distinct cooking containers, one microwave-transmissive and one microwave-re lective, which can be employed together or individually.
• the second cooking member is a microwave- transmissive bowl made from glass, ceramic, glass-ceramic, or heat resistant plastic.
• the bowl has a rim which is engageable with the first cooking member to define a steam confining chamber. Microwave energy passes through the microwave transmissive cooking member to heat food within the steam confining chamber by direct absorption of the microwave energy.
• the second cooking member is a microwave reflective bowl or pan member formed from metal such as steeJ or aluminum alloy.
• the microwave reflective second cooking member has a rim which engages the first cooking member tit define a eam confining chamber.
• Food which is prepared in the alternative embodiment will receive all of its heat from the first cooking member because the steam-confining chamber of " the second embodiment is entirely surrounded by microwave reflective metal. All of the microwave energy is absorbed by the microwave-lossy substance of the first cooking member which supplies all of the cooking heat for the food.
• the food may be in direct contact with the cooking surface of the first cooking member or the first cooking member may be on top of and supported by the second cooking member. In this embodiment the food on the cooking surface of the second cooking member will be heated by radiant energy emanating from the heating surface of the first cooking member.
• both the microwave-transmissive second cooking member and the microwave-reflective second cooking member may be combined to provide two steam confining chambers, if the al ernative microwave-reflective second cooking member will fit within the microwave-transmissive second cooking member-.
• the first and second invertible cooking members may be employed in various combinations.
• Optional accessory members may be employed individually with one or the other of said first and second members as well as with both of said first and second invertible cooking members in various combinations.
• the first member is the bottom member; in other applications, the first member is the top member.
• the second member is the bottom member arid, in other applications, the second member is the top member.
• FTGURE 1 is a cross-set- i on illustration of a first member, a heat generating lement.
• FTGURE 2 is a cross-se tion illustration of a second member, a chamb -! ' ormi rig element .
• FIGURE 3 is a cross-section illustration of a third member, a collector element, including, as shown, three components .
• FTGURE 4 L is a cross-section illustration of an optional fourth member, a pan element.
• FTGURE 5 is a cross-section illustration of an assembly of the first and second elements.
• FIGURE 6 is a cross-section illustration of an alternative, i.e. , inverted, assembly of the first and second elements .
• FIGURE 7 is a cross-section illustration of an assembly of the second and third elements.
• FIGURE 8 is a cross-se tion illustration of an assembly of the first, and third elements.
• FTGURE 9 is a cross-section illustration of an assembly of the first element and an optional pan element.
• FIGURE 10 is a cross-section illustration of an assembly of the first, second and third elements.
• FIGURE 11 is a cross-section illustration of an assembly of the first and second elements and an optional pan element .
• FIGURE 12 is a cross-sec ion illustration of an assembly of the first and second elements.
• FIGURE 13 is a cross-section illustration of an assembly of the first and second elements, similar to Figure 5 including a cross-section view of a two-crust pie and pi pan.
• FIGURE 14 i.s a cross-section illustration of an assembly of the first, second and fourth elements including a cross- se t i n of a pizza pie.
• FIGURE 15 is a cross-section illustration of an assembly of the first and second elements similar to Figure 5 including a cross-section view of a pizza pie.
• FTGURE 16 is a cross-section illustration of an alternative construction of the fourth element for cake baking.
• FTGURE 17 is a cross-section illustration of an assembly of the first, second and fourth elements wherein the fourth element corresponds to that illustrated in Figure 16.
• FTGURE 18 is a cross-section illustration of the fourth element similar to that of Figure 16 containing a baked cake.
• FIGURE 19 is a cross-section illustration of an assembly of the first and fourth elements with a baked cake in the fourth element.
• FIGURE 20 is a cross-section of the first and fourth elements with a frozen food illustrated in cross-section on the fourth element.
• FTGURE 21 is a cross-section illustration of an assembly of the first and second elements and fourth elements showing a frozen food, in its tray, contained on the first el ement.
• FTGURE 22 is a cross-se tion illustration of the first element with an inverted, two-crust pie and pie pan illustrated in cross-section.
• FIGURE 23 is a cross-section illustration of the first, second and fourth elements wherein the fourth element is a pie pan and the pie pan contains a two-crust pie, shown in cross-section.
• FTGURE 24 is a cross-section illustration of an assembly of the first and second elements including a conical frustum sleeve for heating popcorn.
• FIGURE 25 is a cross-section illustration of an assembly of the first, second and fourth elements to provide a baking chamber for biscuits, breads, roils, etc.
• FIGURE 26 is a cross-section illustration of a nested kit of elements for shipping or storage.
• a heat-generating member, first cooking member 10 is illustrated in Figure 1.
• a microwave-transmissive, second cooking member 12 is illustrated in Figure 2.
• a collector assembly 14 is illustrated in Figure 3.
• An optional pan element 16 is illustrated in Figure 4.
• the heat generating, first cooking member 10 may be constructed of a homogeneous, microwave-lossy material, for example, Carbofrax, a silicon carbide compound manufactured by General Refractories Company, or may be a compound member, as a metal grill having a microwave-absorptive coating mounted in a microwave-transmissive vessel.
• a homogeneous, microwave-lossy material for example, Carbofrax, a silicon carbide compound manufactured by General Refractories Company
• a compound member as a metal grill having a microwave-absorptive coating mounted in a microwave-transmissive vessel.
• the following preferred embodiiiients will describe the compound member.
• the heat generating, first cooking member 10 as shown in Figure 1, comprises a microwave transmissive vessel 18, a metal grilLing plate 20, a microwave absorptive substance 22 in contact a surface of the metal grilling plate 20, a perimeter sealing ring 24 and an interior chamber 26 preferably filled with a mi(?rowave-non-absorptive heat insulator 28 which can be a particulate thermal insulating substance such as vermicuiite.
• the heat generating, first cooking member 10 also has appropriate handle elements 30 which are fabricated from microwave transparent, heat-insulating materials.
• the metal grilling plate 20 is flat but in some embodiments, the grilling plate 20 may * be dished, i.e. , concave, to facilitate frying eggs, infra or baking cakes, in fra .
• the microwave transmissive vessel 18 is fabricated from a substance such as heat resistant glass or glass ceramic or high temperature resistant plastic.
• the metal grilling plate 20 is preferably formed from aluminum alloys although steel, copper or other metals and metal alloys may be employed.
• the metal gri lling plate 20 must transmit heat energy quickly and provide a rugged, reusable, cieanable cooking surface.
• the microwave absorptive substance 22 preferably is a dispersion of ferrite particles in an appropriate carrier such as a si licone rubber or other temperature resistant carriers.
• an appropriate carrier such as a si licone rubber or other temperature resistant carriers.
• a silicone rubber coating composition is filled with ferrite particles and applied as a relatively thick coating (up to about 5 millimeters) to the inner surface of the metal grilling plate 20.
• the size of the metal grilling plate 20 establishes the size of the other elements in the kit. Typically the metal grilling plate 20 has a diameter from 6 to 15 inches, preferably about 8 to 12 inches .
• the microwave-transmissive, second cooking member 12 is i perforate and has an essentially fiat base 32, tapering sidewalis 34, handle members 36, and a peripheral coplanar rim 38.
• the peripheral rim 38 preferably is adapted to engage the perimeter sealing ring 24 of the heat generating, fi st cooking member 10 1 hereby, as illustrated in Figure 5, to establish a perimeter seal for a chamber 40 that is bounded by the mi -.rowave-transmissive , second cooking member 12 and the heat generating, first cooking member 10.
• the rim 38 of the microwave - ..ra ⁇ smi ssive , second cooking member 12 may engage the metal gri lling plate 20.
• Tt is an important feature of this invention that the mic owave-transmissive, second cooking member 12 have a substantial mass, preferably from about 1.5 to 3 pounds whereby a reliable sealing engagement between the rim 38 and the perimeter sealing ring 24 can be established, sufficient to permit development of superatmospheric pressure in the chamber 40.
• the sealing engagement may be developed between the rim 38 of the microwave-transmissive, second cooking member 12 and the surface of the metal griLling plate 20.
• the microwave transmi sive, second cooking member 12 preferably is transparent to light.
• the microwave transmissive, second cooking member 12 can be formed from heat resistant glass, glass-ceramic or temperature resistant plastic.
• An optional accessory metal pot 44 is analogous to a frying pan having a base 58, tapering sidewalls 60 and an outwardly extending upper ri flange 62 that rests upon the shoulder 54 of a microwave transmissive pot 42.
• a perforated metal pan 46 has a perforated base 66 and tapering sidewalls 68 that permit engagement with the inner surface of the tapering sidewalls 60 of the metal pot 44.
• the metal pot 44 is preferably fabricated from aluminum or aluminum alloy and has a thickness of about 1.5 millimeters.
• the perforated pan 46 is preferably fabricated from aluminum or aluminum a Hoy and has a thickness of about 1.5 millimeters.
• the perforations of the perforated pan 47 must be small enough to block passage of microwave energy arid large enough to permit free passage of steam and rendered by-product.
• the perforations are distributed over the base 66 in a preferred embodiment. Alternatively the perforations are provided solely in the perimeter region of the ⁇ base 66, in which case, some by-products will remain in contact wi h food on the pan.
• the perforation area is about 6 to 65 sq. millimeter.
• the total area of ail of the perforations is from about 10 to about 50% of the total area of the base 66. Circular perforations from about 0.5 to 10 millimeters diameter are preferre .
• the opt ional pan element 16, Figure 4 includes a base 70 and upstanding sidewalls 72, preferably outwardly tapered.
• the optional pan element 16 preferably is fabricated from aluminum or aluminum alloy. The optional pan element 16 functions to 10
• the base 70 of the optional pan element 16 preferably rests in direct heat exchange engagement with the exposed surface of the metal grilling plate 20 as shown clearly in Figures 9, 11.
• the surface of the metal grilling plate 20 may be coated with a film of cooking oil or other liquid to improve the heat transfer between the metal grilling plate 20 and the optional pan element 16.
• a similar film of cooking oil, melted butter, or other fluid may be placed in the optional pan element 16 to cover the base 70 and improve the heat exchange from the auxiliary cooking pan 16 to its food contents.
• the elements of the present cooking assembly can be combined in a variety of novel and useful cooking utensils.
• the microwave-transmissive, second cooking member 12 and the heat generating, first cooking member 10 can be combined as shown in Figures 5, 6.
• the rim 38 of the microwave-transmissive, second cooking member 12 engages the perimeter ring 24 on the metal grilling plate 20 to provide a steam confining chamber 40.
• the microwave-transmissive, second cooking member 12 is fabricated from transparent material such as heat resistant glass and the temperature within the chamber 40 is above the steam condensation temperature, then the inner walls of the microwave- transmissive, second cooking member 12 will be free of condensed moisture and the contents cooking in chamber 40 will be visible through the transparent wails of the microwave- transmissive, second cooking member 12.
• the weight of the microwave-transmissive, second cooking member 12 urges engagement of the rim 38 and sealing member 24 or metal grilling plate 20 to provide a seal to confine steam at slightly elevated pressures above atmospheric.
• the inverted combination of Figure 5 can be employed in a variety of food heating sequences depending upon the nature of the food and the desires of the cook the weight of the heat generating, first cooking member 10, preferably about 1.5 to 3 pounds, urges engagement to provide a seal to confine steam at slightly elevated pressures above atmospheric.
• the m rowave-transmissive, second cooking member 12 may be combined with the collector assembly 14 as shown in Figures 7, 10 wherein the rim 38 of the microwave-transmissive, second cooking member 12 engages the upper rim 52 of the microwave transmissive pot 42 to form a chamber 40'.
• three of the members are combined in an assembly including the microwave-transmissive, second cooking member 12, the col lector assembLy 14 and the heat generating, first cooking member 10.
• the heat generating, first cooking member 10 can be combined with the collector member 14 as shown in Figure 8 with a food item 7/ , such as a steak, resting upon the perforated plate 46 and supporting the metaJ grilling plate 20.
• the optional pan member 16 may be combined with the heat generating, first cooking member 10 as shown in Figures 9, 11 wherein the flat base 70 of the optional pan member 16 rests upon the metal grilling plate 20 of the heat generating, first cooking member 10.
• the optionaJ pan member 16 functions as a frying pan, griddle plate, pizza-pie pan or cake pan.
• the optional pan member 16 is confined within a steam retaining chamber 40 and supports food items (not. shown in Figure 11) that are being cooked.
• the assembly of Figure 12 suggests that two differing functions of the cooking members can be carried out concurrently in a microwave oven chamber.
• a frozen two-crust pie has presented difficulties in microwave cooking because of several different heating requirements.
• the bottom crust and the top crust require high temperatures for baking the pastry and browning it to an aesthetically pleasing appearance wi hout burning.
• the interior of the frozen pie is largely water (e.g. , appLe pie, cherry pie, meat pie, etc.) that requi es thawing and subsequent heating to complete its cook i ng cycle .
• a frozen two-crust pie typically a fruit pie
• the pre-heated assembled unit -"-insisting of the microwave-transmissive, second cooking member 12 and the heat generating, first cooking member 10 is removed from the microwave oven by means of the juxtaposed handles 30, 36.
• a frozen fruit pie 76 is introduced, Figure 13, into the chamber 40 in its metal pie plate 78 which is placed directly upon the metal grilling plate 20.
• the microwave-transmi si e, second cooking member 12 is replaced and the assembly as shown in Figure 13 is returned to the microwave oven and exposed to microwave energy.
• the very high t mperature of the metal grilling plate 20 is transmitted directly through tiie metal pie plate 78 into the frozen pie 76 cau ing defrosting and actual baking of a bottom pie crust 80.
• Microwav energy enters through the top pie crust 82 and bakes the top pie crust 82 and defrosts and heats the pie filling 84.
• the Die fi ll ing 84 is also heated by heat conducted from the metal grilling plate 20 through the metal pie plate 78 and the bottom crust 80. If the upper pie crust 82 is imperforate, it i easier for the crust 80 to rise upwardly and bake uniformly in a dome shape.
• the cook considers the thermal capacity of the heat generating, first cooking member 10 and chooses the amount of time to preheat the heat generating, first cooking member 10 so that, when the pie 76 contacts the preheated metal grilling pLat 20, a suitable amount of stored heat will be available for delivery to the bottom crust 80.
• preheating the heat generating, first cooking member- 1 to store heat may not be necessary.
• the pit-* defrosts, ts filling heats and its top crust browns the heat gener ting, first cooking member 10 has adequate time to heat and brown the bottom crust.
• a small 8 oz . meat pie with a liquid filling may require more preheating or standing time on a hot. metal grilling plate 20.
• the pie is confined within the chamber 40 while in the baking process.
• the assembly of Figure 13 may be employed to bake freshly prepared two-crust pies, i.e. , pies which have not been frozen.
• the apparatus of Figure 13 may be employed to cook one-crust pies (top crust) by placing the frozen one-crust pie in its metal pie plate into the chamber 40 and placing the assembly in a microwave oven for exposure to microwave energy.
• the assembly of Figure 11, reproduced in Figure 14, may be employed to prepare a frozen pizza pie wherein the optional pan element 16 is placed on the metal grilling plate 20 and a frozen pizza pie 86 is placed on an accessory pan element 16.
• the assembly of Figure 11 is preheated without the pizza pie to a suitable elevated temperature, preferably from about 350-500 degrees F.
• the pizza ie 86 on the optional accessory pan element 16 is placed in a heat transfer relationship with the metal grilling plate 20 and the assembly is exposed to microwave energy.
• Microwave energy entering through the microwave-transmissive, second cooking member 12, heats the topping 88 of the pizza pie 86 and causes moisture from the pizza pie to form steam within the steam confining chamber 40.
• the stea is confined at a slight superatmospheric pressure determined by the weight of the microwave-transmissive, second cooking member 12.
• the optional accessory pan element 16 is not required and the assembly may be used as illustrated in Figure 15.
• the pizza pie 84 may be applied directly to the metal gril ling plate 20, on its aluminum foil pan 90. To achieve uniform heating of a pizza pie, it may be desirable to apply several drops of cooking oil to the top of the metal grilling plate 20 to achieve more uniform thermal contact between the metal gri lling plate 20 and the optional accessory pan element 16 ( Figure 14) or the aluminum foil pan 90 ( Figure 15) .
• a perforated pan 46 may be used in place of the pan 16 on the metal grilling plate 20.
• the perforations on pan 46 do not hinder the crusting and browning of a pizza pie crust.
• the combination of the optional accessory pan member 16 and the heat generating, first cooking member 10 is illustrated in Figure 9 wherein the optional accessory pan element 16 functions as a griddle or frying pan.
• the combination of the two members of Figure 9 is placed into a microwave oven and heated until an appropriate temperature is achieved. The unit is then removed from the oven and its stored heat energy can be employed for frying eggs outside the microwave oven.
• the metal grilling plate 20 may be concave for this embodiment to direct the egg towa d the center of the plate.
• Tt is known that fresh eggs are sensitive to microwave oven cooking and, if heated in a microwave oven, are frequently cooked unevenly with some parts firm and other parts essentially raw.
• the unevenness can be offset in part by providing rotating tables or by frequently opening the microwave oven and manually moving the cooking egg to different locations within the microwave oven chamber.
• the heated optional accessory pan member 16 in combination with the heat generating, first cooking member 10 retains appropriate heat to complete cooking of a raw egg to the desired degree of firmness outside the mic owave oven.
• first cooking member 10 when heat generating, first cooking member 10, the microwave-transmissive, second cooking member 12 and accessory pan 16, as shown in Figure 11, are preheated, the preheated aluminum pan 16 can become a frying pan to fry an egg therein.
• the heat generating, first cooking member 10 is heated to a suitable temperature and sufficient heat is stored in the assembly.
• a shelled egg is applied to the heated accessory pan 16 and the cooking egg is not exposed to microwave energy which could "harden" the egg yolk.
• first cooking member 10 and microwave- transmiss ve, second cooking member 12, as shown in Figure 5 are preheated for a predetermined time, the assembly is available to soft cook (e.g. coddle) an egg placed on the metal grilling plate 20 or in a metal accessory pan 16 ( Figure 9).
• the time required to preheat the metal grilling plate 20 in order to soft cook an egg is a fraction of the time required to fry an egg;
• the aluminum accessory pan 16 is not preheated empty; and (3) no oil is used to make good thermal contact.
• the egg is slowly soft cooked to individual taste, i.e. , about five minutes, solely from the heat energy stored in the heat generating, first cooking member 10.
• a cake batter 92 is mixed and introduced into a lightly greased optional accessory pan member 16', preferably having generally vertical or slightly sloping sidewalls 72' , corresponding to a conventional cake tin shown in Figure 16.
• the quantity of cake batter 92 should be sufficient so that the baked cake will rise slightly above the level of the sidewalls 72' .
• the combination of a heat generating, first cooking member 10 and a microwave- transmissive, second cooking member 12 as in Figure 5 is preheated in a microwave oven before placing the cake batter 92 and the optional accessory pan member 16' therein.
• the combination of heated heat generating, first cooking member 10, accessory pan member 16' with cake batter 92 and the microwave- transmissive, second cooking member 12 shown in Figure 17, is returned to the microwave oven wherein the cake bakes because of (1) exposure to the microwave energy in the microwave oven; (2) by conductive heat from the heat generating, first cooking member 10; and (3) by the superatmospheric steam in the chamber 40.
• the top surface of the cake 92, Figure 18, will be irregular and nei ther crusted nor browned.
• the assembly of Figure 17 is removed from the microwave oven and disassembled.
• the heated heat generating, first cooking member 10 is inverted and placed on top of the cake as shown in Figure 19.
• the cake 92" will be browned, crusted and flattened to a uniform top surface by direct contact with the heated metal grill plate 20.
• the weight of the heat generating, first cooking member 10 does not crush the cake 92' and it results in a flat top for the cake copianer with th upper rim of the optional accessory pan member 1 ' .
• a frozen food conventionally packaged on an aluminum foil tray or on a high temperature resistant plastic tray or on another heat-resistant support, is placed in an assembly of the type shown in Figure 5, i.e. , a heat generating, first cooking member 10 and a microwave-transmissive, second cooking member 12.
• the frozen food 96 can be quickly and conveniently heated. If the assembly was not preheated before the frozen food was placed therein, the microwave-transmissive, second cooking member 12 may become coated with condensed moisture on its inner surface. The condensed moisture will run down on to the surface of the metal grilling plate 20 of the heat generating, first cooking member 10, where it boils and forms steam that increases the total heat content of the assembly.
• the chamber 40 is heated above the dew point of its steam contents and the condensation on the inner surface of the microwave-transmissive, second cooking member 12 disappears. Thereafter the cook can visually observe the food and decide when the food has properly heated. The experienced cook will recognize and take into account that some after-cooking of the frozen food may occur.
• the frozen food 96 is heated by a combination of heat conducted from the metal grilling plate 20 through frozen food container 94 and into the bottom portions of the frozen food 96. Simultaneously microwave energy entering chamber 40 through the microwave-transmissive, second cooking member 12, penetrates into the frozen food 96 causing volatilization of moisture and heating of the frozen food 96.
• the amount of dehydration of the frozen food 96 is controlled because the volatilized steam is confined at slightly superatmospheric pressures within the chamber 40. Tt may be desirable to spray selective areas of the upper surface of the frozen food 96 with moisture prior to defrosting and heating in order to reduce the hydration tendencies of peas and carrots, for example, relative to the meat portions. Adding moisture is more fully described in U.S. Patent 4,390,555.
• a frozen pie 98 includes a bottom crust 102, a top crust 104 and a moisture containing filling 106.
• the frozen pie 96 is placed on a metal pie pan 100 which may be aluminum foil or other metal .
• the frozen pie 98 is placed upside down with its top crust 104 against the metal grilling surface 20 of the heat generating, first cooking member 10 and covered by the microwave-transmissive, second cooking member 12.
• the assembly as shown in Figure 22 is placed in a microwave oven and exposed to microwave energy. Microwave energy cannot penetrate the metal pie pan 100 and accordingly functions to heat the microwave absorbent substance 22. That heat is conducted to the metal grilling plate 20 and thence directly to the top in crust 104.
• the top pie crust 104 thaws and partially bakes to a suitable brown coloring. Thereafter the assembly of Figure 22 is removed from the microwave oven.
• the frozen pie 98 has its top crust 104 partially baked and its bottom crust 102 defrosted and heated from the steam evolved during the partial baking of top crust 104. This partially baked pie is placed on the heat generating, first cooking member 10 in its normal position and the assembly is covered with a mi owave-transmissive, second cooking member 12 to produce the assembly of Figure 23.
• the aqueous pie filling 106 remains frozen throughout the partial baking of the top crust 104.
• the pie 98 remains essentially frozen and can be easily inverted.
• the heated assembly of Figure 23 is returned to the microwave oven and baking of the pie is completed.
• the bottom crust 102 is heated primarily by conduction of heat energy from the metal grilling plate 20 through the pie pan 100.
• the aqueous pie filling 106 is heated primarily by microwave energy which penetrates the microwave- transmissive, second cooking member 12 and penetrates the top crust 104.
• the prebrowned top crust 104 now free to rise, will rise, crust and turn brown.
• the chamber 40 becomes filled with superatmospheric steam, which combines with the 350-500 degrees F heat that is released by the metal grill surface 20 to complete the heating and baking of the side and bottom crust 102.
• the preferred defrosting and partial browning of the top surface of the pie occurs approximately two minutes after the time normally required for the temperature of metal grilling plate 20 to rise to a temperature of about 350 degrees F. For example, if the metal grilling plate 20 required seven minutes to rise to 350 degrees F, then in contact with the frozen pie crust, the metal grill ing plate 20 wiiL heat in about nine in i tiutes .
• the kit of the present invention provides an improved popcorn making facility as shown in Figure 24.
• the assembly of Figure 12 is provided with a frustoconical sleeve 108 which is placed with its narrow opening on the metal grilling plate 20.
• the sleeve 108 restricts unpopped corn to the central region of the metal grilling plate 20 which is the hottest region.
• a supply 110 of unpopped popcorn is placed in the bottom of the frustoconical sleeve 108.
• the microwave-transmissive, second cooking member 12 is placed on the heat generating, first cooking member 10 and the assembly of Figure 24 is placed in a microwave oven. Heating the supply 110 of unpopped popcorn causes popping to occur to produce popped popcorn 112 which rises in the rustoconical sleeve 108 and overflows onto the cooler perimeter of the heated surface of the metal grilling plate 20. After the popping is completed, the assembly of Figure 24 is removed from the microwave oven and is inverted. The microwave-transmissive, second cooking member 12 thereafter functions as a warm serving dish for the popped popcorn 112.
• the frustoconical sleeve 108 is removed from the microwave- transmissive, second cooking member 12 after it is inverted to its open top position. Preferably the frustoconical sleeve 108 is formed from heat resistant glass.
• the present kit may be assembled to produce a steamer type cooking utensil wherein a supply of water is introduced into the chamber 41 beneath the perforated accessory pan 46 and the metal pot 44.
• the metal pot 44 may be dispensed with or the metal pot 44 may be inverted over the perforated accessory pan 4.6.
• the water vaporizes and the resulting steam is contained within the chambers 40, 41. Any food positioned on top of the perforated pan 46 will be steamed and thereby cooked in the manner of a steam cooker.
• This technique is useful for seafoods (lobsters, shrimp, etc.), desserts (plum puddings, fig puddings, etc.), steam heating bakery goods (rolls, buns, etc. ).
• a food can be exposed to microwave energy on a perforated accessory pan 46 or directly in the microwave transmissive pot 42.
• a perforated accessory pan 46 is used as a shelf, water can be boiled beneath the perforated accessory pan 46, and the steam from the boiling water will be contained within the chamber 40, to steam cook contained food. Steam which contacts heated metal grilling plate 20 becomes superheated.
• the cook can first dip the frozen lobster tails in water before heating in the microwave-transmissive, second cooking member 12, in the assembly shown in Figure 6.
• some water could be first boiled in the microwave-transmissive, second cooking member 12; thereafter the frozen lobster tails are placed in the boiling water and covered by heat generating, first cooking member 10.
• the food is then exposed to superatmospheric steam, i.e. , steam heated by the metal grilling plate 20 and by microwave energy.
• FIG. 6 Another example of steaming is cooking a frankfurter (hot dog) in the assembly of Figure 6.
• the frankfurter is placed in the microwave-transmissive, second cooking member 12 and heated by microwave energy and superatmospheric steam. Steam from frankfurter juices or from moisture added to the chamber by the operator becomes superheated upon contact with the heated metal grilling plate 20.
• the assembly of Figure 6 is inverted to create the assembly of Figure 5.
• the frankfurter falls onto the hot metal grilling plate 20 and is grilled to the desired degree of browning.
• Frankfurter rolls also may be placed in the microwave- transmissive, second cooking member 12 with the frankfurter for heating in the Figure 6 assembly.
• the frankfurter roils are toasted on the metal grilling plate 20 while the frankfurters are being grilled.
• a novel process for heating and cooking frozen prefried foods such as fried potatoes, fried chicken employs the heat generating, first cooking member 10 and the microwave- transmissive, second cooking member 12 assembled as shown in Figure 6.
• the assembly is preheated to an operating temperature (about 500 degrees F) by exposure to microwaves in a microwave oven.
• the assembly is removed and a frozen fried food is placed into the chamber 40 on the base 32 of the mi rowave-transmissive, second cooking member 12.
• the preheated assembly is returned to the microwave oven and exposed to microwave energy until the food defrosts and heats to a temperature approaching a desired serving temperature.
• the heat generating, first cooking member 10 and the microwave-transmissive, second cooking member 12 are inverted to a position shown in Figure 5 so that the warm, fried food falls by gravity onto the metal grilling plate 20 where the food bakes, browns, crusts, fries and/or sears as the case may be in surface contact with the hot metal grilling plate 20.
• Deep fat frying can be simulated by applying a small quantity of cooking oil to the frozen food to replace some of the oil which may be driven off during the defrosting and heating.
• the heated food drops onto the heated metal grilling plate 20 at the moment of inversion of the assembly, there is no significant loss of temperature on the metal grilling plate 20, as happens when a frozen food contacts a heated metal grilling plate.
• the food can be stirred conveniently by removing the assembly from the microwave oven and firmly holding handles 30, 36 together and shaking the assembly to agitate its food contents.
• a steak 74 is shown supported on a perforated aluminum accessory pan 46 over a microwave-shielded by-product condensation chamber 41 defined by the metal pot 44 and the perforated cake pan 46.
• the steak 74 contacts and supports the heat generating, first cooking member 10.
• the weight of the heat generating, first cooking member 10 urges the metal grilling plate 20 into engagement with the top of the steak 74.
• the heated metal grilling plate 20 heats and grills the top surface of the steak 74. Liquid by-products of the steak process fall by gravity into the by-product collection chamber
• microwave energy may enter into the steak 74 directly through the sides of the steak to heat and cook the meat.
• any bones are removed from the steak 74 because bones might interfere with the required surface contact of the metal grilling plate 20 with the upper surface of the steak.
• the microwave-shielded by-product condensation chamber 41 is microwave-shielded which prevents microwave energy heating of the by-products of cooking. The cooking by-products may be saved for subsequent cooking or may be discarded.
• FIG. 10 illustrates a microwave-transmissive, second cooking member 12 on top of a collector assembly 14. This configuration is useful for rapid defrosting and heating food such as sausages which yield large quantities of liquid by ⁇ products during cooking. Where the microwave transmissive pot
• the 42 of Figure 10 is fabricated from glass or ceramic, it can rest directly on the metal grilling plate 20 whereby the heat generating, first cooking member 10 is preheated while the by ⁇ product producing food is being precooked.
• the collector assembly 14 is removed and the assembly of Figure 5 is reconstituted to permit the searing and final grilling of the sausage on the heated metal grilling plate 20.
• the preheated sausage for example, may complete its cooking on the metaJ grilling plate 20 concurrently with frying an egg on the metal grilling plate '20.
• the egg-cooking and final sausage cooking are preferably conducted without microwave energy i.e. , outside the microwave oven.
• Biscuits may be baked with the assembly illustrated in Figure 25 including a heat generating, first cooking member 10, a microwave-transmissive, second cooking member 12 and an inverted metal pot 44.
• the metal pot 44 and the metal grilling plate 20 combine to define a steam-con ining baking chamber 121.
• the inverted metal pot 44 functions as a microwave-reflective, second cooking member because it combines with the heat generating, first cooking member 10 to create the steam-confining chamber 121.
• Individual biscuits 120 are placed in the baking chamber 121 and are protected from exposure to microwaves because they are surrounded by a metal enclosure consisting of the inverted metal pot 44 and the metal grilling plate 20.
• the metal grilling plate 20 may be at room temperature when the biscuit baking commences or may be preheated.
• the biscuits 120 are heated from the heated metal grilling plate 20 by conduction and rise (expand) upwardly. After the biscuits have risen and the bottom surfaces become brown, the assembly may be removed from the microwave oven and the biscuits 120 may be inverted on the heated metal grilling plate 20 and the assembly of Figure 25 reconstructed and returned to the microwave oven to brown the other surface of the biscuits.
• the presence of the microwave-transmissive, second cooking member 12 prevents any significant heat loss from the system and further confines the superatmospheric pressure in the chamber 121 during the baking operation.
• all of the elements of the present cooking kit namely, the heat generating, first cooking member 10, the microwave-transmissive, second cooking member 12, the collector assembly 14 and the optional pan element 16 should be nestable for shipping and storage purposes.
• the optional pan element 16 is also a microwave-reflective second cooking member.
• a typical nested kit is shown in Figure 26.
• Preferably all of the elements in their nested condition should fit into a microwave oven for storage therein when not in use. Nesting requires appropriate design of the slopes of the side walls of the various elements and appropriate selections of depths and widths. It may be desirable to provide more than one metal pot 44, for example, to develop a larger baking chamber 121.
• the second cooking member 12 may be left in place on top of the heat generating, first cooking member 10 as shown in Figure 12 to keep the food warm during servin .
• the cross-section shape of the elements of the present kit are circular.
• Other cross-sections are feasible and sometimes even desirable, for example, generally square, preferably with rounded corners; rectangular, preferably with rounded corners; oval; and other shapes corresponding to the shape of the anticipated food article or container.

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• Engineering & Computer Science (AREA)
• Mechanical Engineering (AREA)
• Food Science & Technology (AREA)
• Cookers (AREA)
• Electric Ovens (AREA)

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• 1990
  • 1990-02-28 JP JP2504616A patent/JPH05503433A/ja active Pending
  • 1990-02-28 EP EP19900904534 patent/EP0517694A4/en not_active Withdrawn
  • 1990-02-28 WO PCT/US1990/001152 patent/WO1991013529A1/en not_active Application Discontinuation
  • 1990-02-28 CA CA002075913A patent/CA2075913A1/en not_active Abandoned
• 1992
  • 1992-08-27 NO NO92923352A patent/NO923352L/no unknown

Non-Patent Citations (1)

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