GB1563914A

GB1563914A - Cooking

Info

Publication number: GB1563914A
Application number: GB49377/76A
Authority: GB
Original assignee: Individual
Current assignee: Individual
Priority date: 1975-11-27
Filing date: 1976-11-26
Publication date: 1980-04-02
Also published as: YU288676A; SE7613220L; FR2332728A1; DE2553164B2; DE2553164C3; SE428870B; FR2332728B3; JPS5284072A; JPS5814215B2; DE2553164A1

Description

(54) IMPROVEMENTS IN COOKING (71) 1, KARL FISCHER of Am Gaensberg, 7519 Oberderdingen, Federal Republic of Germany, a citizen of the Federal Republic of Germany, do hereby declare the invention, for which I pray that a patent may be granted to me, and the method by which it is to be performed, to be particularly described in and by the following statement:- The invention relates to frying utensils comprising a vessel for receiving fat and a sieve-like or mesh-like basket or insert for introducing and removing the food to be fried.

There is a large number of embodiments of fryers. These fryers generally comprise a vessel having a capacity for approximately 2 litres of oil and a wire basket of corresponding size which is insertible into the vessel and, in many models, can also be suspended above the vessel in order to drain off surplus fat.

Large fryers of this type are eminently suitable for the frying of foodstuffs in restaurants, large kitchens and chipped potato stands, but they are not suitable for frying foodstuffs in a normal household, since the quantity of fat used in a fryer of this type is far greater than the quantity which can be used up within a reasonable period of time. This generally causes the fat or oil to become rancid. Furthermore, the temperature of the fat used for frying cannot be readily controlled in the case of normal domestic gas and electric cookers, so that the fat can be additionally impaired by overheating. This is injurious to health.

It is also disadvantageous that a relatively long period of time is required to heat a quantity of fat of 1-5 to 2 litres to the frying temperature of approximately 180"C. In the case of electric cookers, a plate operating at full power might even be switched off by the premature response of the protector before the fat has reached the frying temperature for the first time.

Attempts have already been made to counter this problem by advising the housewife to use less fat. However, this recommendation is at variance with the housewife's experience and also with the desire to fry the largest possible portions at any one time.

An object of the invention is to provide frying utensils which enable frying to be carried out with small quantities of fat and, in a certain way, also compels the housewife to use smaller quantities of fat.

The present invention provides frying utensils comprising the combination of a frying vessel for receiving fat and a frying basket for introducing and removing the food to be fried, said basket having a sieve-like or meshlike lower portion and a non-perforate upper wall portion extending over at least the upper third of the height of the basket such that, when the basket is placed in the vessel, the non-perforate upper wall portion partially fits within the peripheral wall of the vessel and projects above the vessel by at least half the height of the vessel to form an upward extension to the vessel peripheral wall.

Thus, in contrast to the known frying basket, the frying basket appertaining to the invention is not entirely reticulate, e.g. not entirely made from mesh or wire material but has a peripheral wall which is closed all around at least in the top region. In this manner, the frying basket can be inserted into a frying-pan having a low edge without the risk of the fat overflowing when it foams up.

When using a shallow frying pan of the kind already on the market, it is impossible for the housewife to use the larger quantity of 1 5 to 2 litres of fat hitherto customary, since the fat would then overflow over the edge of the pan. During the frying itself using the frying utensils of the invention, the fat can rise above the edge of the shallow frying pan during foaming up. Since the peripheral wall of the frying basket is non-reticulate over its top portion, and the bottom edge of the nonreticulate portion should normally extend below the level of the fat, the foam cannot overflow into the frying vessel from the frying basket.On the other hand, since the hydrostatic pressure of the fat at the bottom of the frying basket is the same within and outside the basket, the foam or the fat also has no cause to flow below the bottom edge of the non-reticulate upper wall portion from the frying basket into the outer edge of the frying vessel and to rise therein. The foam only rises as a result of the evaporation of water, so that the foam located at a higher level is thus not heavier.

The small quantity of fat used for frying is heated substantially more rapidly to the frying temperature than a large quantity of fat. Thus, frying can be commenced substantially earlier and the loss of heat as a result of the evaporation of moisture can be compensated for substantially more rapidly, so that, in the long run, a greater quantity of chipped potatoes of good quality can be prepared per unit of time, the chipped poratoes only being prepared in several small portions of approximately 250 grammes relative to a quantity of fat of approximately 750 grammes. The frying can also be effected without interruption on electric cookers without having to take the response of the protector into account.

In a preferred embodiment of the invention, a device for monitoring the temperature of the fat is provided on the frying basket for indicating when the temperature suitable for frying has been reached or exceeded. Thus, there is no risk of introducing the food to be fried, for example chipped potatoes, potato croquettes, meat, or the like, into the fat at too low or too high a temperature. For this purpose, preferably a temperature sensor is arranged in the bottom region of the frying basket and is connected to a suitable signalling device. This signalling device can be equipped to provide optical signals or, alternatively, acoustic signals.

Preferably, the monitoring device is a thermometer. Thus, a liquid thermometer or, alternatively, a bimetal thermometer can be arranged in the frying basket.

In order to protect the temperature monitoring device from moisture when cleaning the frying basket on the one hand, and on the other hand, in order to render it possible to store the frying basket in a space-saving manner, in one embodiment of the invention the handle is releasably connected to the frying basket and, when a temperature monitoring device is provided, can be removed from the rest of the basket together with the temperature monitoring device, and the basket can then be readily cleaned in, for example, dish-water. The imperforate upper wall portion and the reticulate lower portion of the frying basket are preferably made from high-grade steel, and the handles are made from thermally insulating material. Particularly suitable frying vessels are those which permit satisfactory transmission of heat, for example frying vessels made from cast iron or aluminium.

The invention is further described, by way of example, with reference to the accompanying drawings, in which: Fig. 1 is a sectional view through one embodiment of the frying utensils in accordance with the invention, Fig. 2 is a fragmentary section through the frying basket of the utensils of the embodiment of Fig. 1, Fig. 3 shows a modification of the detail "Z" of Fig. 2, drawn to a larger scale, Fig. 4 is a section through a different embodiment of the frying basket of the utensils in accordance with the invention Fig. 5 is a fragmentary section of the embodiment of Fig. 4, drawn to a larger scale, Fig. 6 is a fragmentary section through a further embodiment, Fig. 7 is a plan veiw of a portion of the embodiment of Fig. 6, and Fig. 8 is a fragmentary section through a further embodiment.

In the embodiment of frying utensils of the invention shown in Figs. 1 and 2 of the drawings, a fryer 1 is provided which is formed by a shallow frying vessel or frying pan 2, for the fat, and sieve-like frying basket 4 which is inserted into the frying pan 2. The pan 2 has a low peripheral wall 3 and may be a conventional frying pan made from cast iron and has a machined flat base 6 suitable for gas cookers as well as electric cookers. The side wall 3 of the frying-pan has a height of approximately 4 to 8 cm, preferably approximately 6 cm, and merges arcuately into the base 6.

The outside of the top edge 7 of the pan 2 has a continuous annular groove into which a wire bow 8, acting as a handle, resiliently engages, which wire bow is of non-circular configuration and is preferably bent to form a square configuration and is made from highgrade steel wire of appropriate thickness. The frying-pan is otherwise described in German Utility Model No. 1,975,867.

The frying basket 4 has a non-perforate upper peripheral wall portion 5 which is shaped to constitute an upward extension of the pan side wall 3. The upper wall portion 5 of the frying basket 4 has a handle 9 which is usually arranged substantially horizontally in the case of larger cooking vessels, the opposite side of the frying basket having a socalled pistol grip 10 in which is provided an indicating device (which will be further described later) for monitoring the temperature of the fat. The frying basket 4 comprises the non-perforate upper wall portion 5 and the actual sieve-like lower basket portion 11 which is adapted to the internal configuration of the frying pan 2 and so as to be spaced from the inner wall of the frying pan by no more than 3 mms, preferably in more than 2 mms. The height of the sieve-like basket portion 11 is about 3 cms which is no more than two thirds of the height of the peripheral wall 3 of the frying-pan 2 and preferably no more than half this height, the two parts being inter-connected by, for example, weld ing. Alternatively, the sieve-like basket por- tion 11 can be releasably connected to the upper wall portion 5. For this purpose, as is illustrated in Fig. 3, the top inner edge of the wire sieve portion 11 can be provided with an inwardly projecting wire ring 22 onto which the upper wall portion 5 can be clipped by means of appropriately bent, resilient extension clips 23.

The lower part 12 of the upper wall portion 5 directly contiguous to the sieve-like basket portion 11 widens conically upwardly and fits within the side wall 3 of the frying pan 2 when it is inserted into the frying pan 2. The upper part 13 of the non-perforate upper wall portion 5 projecting above the top edge 7 of the frying pan also widens conically upwardly, so that the top internal diameter of the frying basket 4 is larger than the diameter of the sieve-like basket portion 11.

The frying basket 4 is provided with support means so that it is mountable on the top edge 7 of the frying pan 2 at such a height that the basket portion 11 is only at a short distance from the pan base 6. For this purpose, the upper wall portion 5 is neckeddown at the transition between the part 13 projecting above the rim 7 and the lower part 12 to form an annular shoulder 14 by means of which the non-perforate upper wall portion 5 rests on the top edge 7 of the pan 2.

Thus, the ehight of the sieve-like basket portion 11 and the height of the lower part 12 of the upper portion 5 are together slightly less than the height of the outer wall 3 of the pan 2. The shoulder 14 is situated approximately at the mid-height of the frying basket 4. Thus the basket 4 projects above the frying pan 2 by the full height of the frying pan. The basket 4 is preferably so constructed that it projects above the frying pan by at least half the pan height.

A temperature sensor 15 connected to a capillary tube 16 is arranged on the frying basket 4 in the region of the sieve-like basket portion 11, that is at a location which is immersed in the fat during frying. The capillary tube 16 extends along the inside of the non-perforate wall portion 5 up to the pistol grip 10 where it is connected to a pressure box 17. The working diaphragm of the pressure box acts upon a snap switch 18 which, upon exceeding a predetermined temperature of preferably approximately 180"C, closes an electrical circuit which is fed by a battery 19 and in which are arranged an acoustic and/or optical indicator 20 and 21. Alternatively, the monitoring device may be provided with a manually operable on-off switch and may operate such that a signal is produced provided that the fat has not yet attained the suitable frying temperature.

Apart from the temperature sensor 15 and the capillary tube 16, all the parts of the temperature monitoring device are protectively arranged in the pistol grip 10. Alternatively, an indicator, such as a colour disc, directly and mechanically operated by the pressure box 17 can be provided instead of an electrically operal-ed signal generator. It is also possible to choose the sensed temperature as a signal for controlling the power of an electric hotplate, this being possible by means of a transmitting device which is connected to the temperature sensor and may also be arranged in tlle handle and which cooperates with a receiver on the cooker (see Published German Patent Specification (Offenlegungsschrift) No. 2,161,371).

In the embodiment of the invention illustrated in Figs. 4 and 5, the frying basket 24 has only one handle 25 in the form of a horizontal haft-type handle. The haft-type handle is releasably connected to the frying basket 24, this being advantageous when cleaning the basket and during storage thereof.

The total height of the frying basket 24 is preferably no more than 14 cms and in the illustrated embodiment is no more than 11 cms. The part of non-perforate upper wall portion 32 above the shoulder 34 which rests on the top edge 7 of the pan 2 preferably has a height of 4 to 8 cms, e.g. 6 cms. The ratio of the height of the basket 24 to the diameter of its sieve-like lower portion 29 is advantageously 1:4.

In this embodiment also, an indicating device for monitoring the temperature is also accommodated in the handle 25 and is in the form of an optical indicating device. The sensor box, the snap switch and the battery whilst not shown in Fig. 4 of the drawings, are again arranged in the handle itself as described with reference to Fig. 2. A readiness lamp 26 is provided on the top of the handle. The top of the handle is formed by a strip of sheet metal made from a stainless material such as high-grade steel.

For the purpose of releasably securing the handle 25 to the frying basket 24 by engaging the handle over the top edge of the latter, the handle has a metal spring 28 which extends along the inside of the frying basket 24 from the top edge down to the bottom of the sievelike lower basket portion 29 and at the same time constitutes a protection for the temperature sensor 30 and the capillary tube 31 which are accommodated on the back of the metal spring and, during use of the frying basket 24, are located between the metal spring 28 and the non-perforate upper wall portion 32 of the frying basket.

For the purpose of engaging the handle 25 on the frying basket 24, the top edge of the upper wall portion 32 has an inwardly rolled bead 33 across which the metal spring 28 may be pushed when mounting the handle, the metal spring then springing back to engage therebehind. The metal spring 28 is in the form of an extension of the sheet metal strip 27 and is otherwsie adapted to the internal configuration of the non-perforate upper wall portion 32, particularly the annu lar shoulder 34.

Alternatively, it may be advantageous to connect the handle to the basket by means of a bayonet union in order to secure the handle to the basket in a simple and reliable manner.

In any event the handle carries a spring, like the spring 28, which protectively brings the capillary tube and the sensor into their proper seating upon the pushing-on of the bayonet union.

Compared with the embodiment described hitherto, the embodiment of Figs. 4 and 5 has the advantage that the insulating handle 25 can be removed before cleaning the frying basket 24, so that the frying basket 24 can be cleaned in, for example, a dish-washer with out endangering the temperature monitoring device. The frying basket 24 from which the handle has been removed can also be accom modated in a space-saving manner. The horizontal haft-type handle 25 also permits simple manipulation of the frying basket during frying.

In the embodiment of the invention illust rated in Figs. 6 and 7, a handle 35 on the frying basket is of two-part construction, the parting line extending in a substantially horizontal plane. The handle 35 is provided with a liquid thermometer 36 which acts as an indicating device and which is made from glass and is embedded in a resilient protective member 39 between the two parts 37 and 38 of the handle. The thermometer extends in the form of a sensor limb 41, surrounded by a protective tube 42 of high-grade steel, from the end of the handle 35 secured to the frying basket 40 downwardly to the bottom of the basket 40. The protective tube 42 is externally sealed.The thermometer 36, like thermometer capillaries, is filled with a thermometer fluid which, to comply with the law, is harmless to foodstuffs, and the bottom end of the ther mometer 36 is surrounded with a paste 43 for improving the transmission of heat. Alter natively, the protective tube 42 can have openings for the ingress of the hot fat or oil for the purpose of improving the thermal indication.

At the point at which the thermometer 36 is angled, the protective tube 42 is sealingly con nected to the handle 35 by means of seals 44.

The top of the upper portion 38 of the handle 35 has a recess through which the thermom eter 36 is visible. The handle 35 has, in the region of this recess, a temperature scale 45 which the prevailing temperature of the fat or oil in the frying-pan can be read in a satis låctory manner. In this embodiment, the Lolaklt 35 is also releasably connected to the but 40. For this purpose, the basket has an etaining plate 46 onto which the handle 35 can be pushed from above by means of a correspondingly bent and folded plate 47 which embraces the retaining plate 46. A safety screw 48 serves to secure the handle 35.

In the embodiment of the invention illustrated in Fig. 8, that end of a handle 50 which is connected to the frying basket 51 has a short retaining tube 52 which extends into the basket 51. The stem 53 of a so-called meat thermometer 54 is insertible into the basket 51 through the tube 52. The thermometer 54 is a bimetal thermometer whose upper side has a circular housing 55 for a temperature scale and an indicator. In this embodiment, the entire thermometer 54 can be removed. Thus, the handle 50 need not be removed before cleaning the basket 51, although it is also releasably secured to the basket 51. It is also possible to provide the holder for the releasable insertion of the thermometer directly on the inner wall of the frying basket, so that the thermometer is secured to the basket and is releasable thereform independently of the handle.

WHAT I CLAIM IS: 1. Frying utensils comprising the combination of a frying vessel for receiving fat and a frying basket for introducing and removing the food to be fried, said basket having a sieve-like or mesh-like lower portion and a non-perforate upper wall portion extending over at least the upper third of the height of the basket such that, when the basket is placed in the vessel, the non-perforate upper wall portion partially fits within the peripheral wall of the vessel and projects above the vessel by at least half the height of the vessel to form an upward extension to the vessel peripheral wall.

2. Frying utensils as claimed in claim 1 in which the non-perforate upper wall portion of the basket projects above the frying vessel by the entire height of the frying vessel.

3. Frying utensils as claimed in claim 1 or 2 in which the outside of the non-perforate upper wall portion of the basket has support means adapted to rest on the top rim of the frying vessel.

4. Frying utensils as claimed in claim 3, in which the support means is provided at approximately half the height of the frying basket.

5. Frying utensils as claimed in claim 3 or 4, in which the support means comprises an annular shoulder formed on the non-perforate upper wall portion of the basket.

6. Frying utensils as claimed in any preceding claim, in which the basket is so constructed that it widens upwardly at least at the point at which the sieve-like or mesh-like lower portion is connected to the nonperforate upper wall portion.

7. Frying utensils as claimed in any pre

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Claims

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form of an extension of the sheet metal strip 27 and is otherwsie adapted to the internal configuration of the non-perforate upper wall portion 32, particularly the annu lar shoulder 34.

Alternatively, it may be advantageous to connect the handle to the basket by means of a bayonet union in order to secure the handle to the basket in a simple and reliable manner.

In any event the handle carries a spring, like the spring 28, which protectively brings the capillary tube and the sensor into their proper seating upon the pushing-on of the bayonet union.

Compared with the embodiment described hitherto, the embodiment of Figs. 4 and 5 has the advantage that the insulating handle

25 can be removed before cleaning the frying basket 24, so that the frying basket 24 can be cleaned in, for example, a dish-washer with out endangering the temperature monitoring device. The frying basket 24 from which the handle has been removed can also be accom modated in a space-saving manner. The horizontal haft-type handle 25 also permits simple manipulation of the frying basket during frying.

In the embodiment of the invention illust rated in Figs. 6 and 7, a handle 35 on the frying basket is of two-part construction, the parting line extending in a substantially horizontal plane. The handle 35 is provided with a liquid thermometer 36 which acts as an indicating device and which is made from glass and is embedded in a resilient protective member 39 between the two parts 37 and 38 of the handle. The thermometer extends in the form of a sensor limb 41, surrounded by a protective tube 42 of high-grade steel, from the end of the handle 35 secured to the frying basket 40 downwardly to the bottom of the basket 40. The protective tube 42 is externally sealed.The thermometer 36, like thermometer capillaries, is filled with a thermometer fluid which, to comply with the law, is harmless to foodstuffs, and the bottom end of the ther mometer 36 is surrounded with a paste 43 for improving the transmission of heat. Alter natively, the protective tube 42 can have openings for the ingress of the hot fat or oil for the purpose of improving the thermal indication.

At the point at which the thermometer 36 is angled, the protective tube 42 is sealingly con nected to the handle 35 by means of seals 44.

The top of the upper portion 38 of the handle

35 has a recess through which the thermom eter 36 is visible. The handle 35 has, in the region of this recess, a temperature scale 45 which the prevailing temperature of the fat or oil in the frying-pan can be read in a satis låctory manner. In this embodiment, the Lolaklt 35 is also releasably connected to the but 40. For this purpose, the basket has an etaining plate 46 onto which the handle 35 can be pushed from above by means of a correspondingly bent and folded plate 47 which embraces the retaining plate 46. A safety screw 48 serves to secure the handle 35.

In the embodiment of the invention illustrated in Fig. 8, that end of a handle 50 which is connected to the frying basket 51 has a short retaining tube 52 which extends into the basket 51. The stem 53 of a so-called meat thermometer 54 is insertible into the basket 51 through the tube 52. The thermometer 54 is a bimetal thermometer whose upper side has a circular housing 55 for a temperature scale and an indicator. In this embodiment, the entire thermometer 54 can be removed. Thus, the handle 50 need not be removed before cleaning the basket 51, although it is also releasably secured to the basket 51. It is also possible to provide the holder for the releasable insertion of the thermometer directly on the inner wall of the frying basket, so that the thermometer is secured to the basket and is releasable thereform independently of the handle.

WHAT I CLAIM IS: 1. Frying utensils comprising the combination of a frying vessel for receiving fat and a frying basket for introducing and removing the food to be fried, said basket having a sieve-like or mesh-like lower portion and a non-perforate upper wall portion extending over at least the upper third of the height of the basket such that, when the basket is placed in the vessel, the non-perforate upper wall portion partially fits within the peripheral wall of the vessel and projects above the vessel by at least half the height of the vessel to form an upward extension to the vessel peripheral wall.
2. Frying utensils as claimed in claim 1 in which the non-perforate upper wall portion of the basket projects above the frying vessel by the entire height of the frying vessel.
3. Frying utensils as claimed in claim 1 or 2 in which the outside of the non-perforate upper wall portion of the basket has support means adapted to rest on the top rim of the frying vessel.
4. Frying utensils as claimed in claim 3, in which the support means is provided at approximately half the height of the frying basket.
5. Frying utensils as claimed in claim 3 or 4, in which the support means comprises an annular shoulder formed on the non-perforate upper wall portion of the basket.
6. Frying utensils as claimed in any preceding claim, in which the basket is so constructed that it widens upwardly at least at the point at which the sieve-like or mesh-like lower portion is connected to the nonperforate upper wall portion.
7. Frying utensils as claimed in any pre

ceding claim, in which the frying vessel is shallower than the height of the non-perforate upper wall portion of the frying basket.
8. Frying utensils as claimed in any preceding claim, in which the sieve-like or meshlike lower portion of the basket is releasably connected to the non-perforate upper wall portion.
9. Frying utensils as claimed in any preceding claim, in which the capacity of the frying vessel or of the portion of the frying basket disposed within the frying vessel is suitable for a normal charge of approximately 750 grammes of fat.
10. Frying utensils as claimed in any preceding claim, in which the ratio of the height of the basket to the diameter of its sieve-like or mesh-like lower portion is substantially 1:4.
11. Frying utensils as claimed in any preceding claim, in which the basket has an overall height of not more than 14 cms.
12. Frying utensils as claimed in claim 11 in which the overall height of the basket is not more than 11 cms.
13. Frying utensils as claimed in any preceding claim, in which the upper part of the upper portion of the basket which pro jects above the frying vessel has a height between 4 and 8 cms.
14. Frying utensils as claimed in claim 13 in which the height of said upper part is substantially 6 cms.
15. Frying utensils as claimed in any preceding claim, in which the sieve-like or meshlike lower portion of the basket is adapted to the shape of the frying vessel and its height does not substantially exceed two-thirds of the height of the peripheral wall of the frying vessel.
16. Frying utensils as claimed in claim 15 in which the height of the sieve-like or meshlike lower portion of the basket does not substantially exceed half of the height of the peripheral wall of the frying vessel.
17. Frying utensils as claimed in any preceding claim, in which the height of the sievelike or mesh-like lower portion of the basket is not substantially greater than 3 cms.
18. Frying utensils as claimed in any preceding claim, in which the bottom of the sieve-like or mesh-like lower portion of the basket is at a distance of less than approximately 3 mms from the bottom of the frying vessel when the basket is disposed in the vessel.
19 Frying utensils as claimed in claim 18 in which the bottom of the lower portion of the basket is not more than 2 mms. from the bottom of the vessel.
20. Frying utensils as claimed in any preceding claim, in which the frying basket has at least one handle.
21. Frying utensils as claimed in claim 20 in which said handle is of the substantially horizontal haft-type.
22. Frying utensils as claimed in claim 20 or 21, in which the handle is removably attached to the basket.
23. Frying utensils as claimed in claim 22 in which a metal spring is provided for holding the handle on the basket.
24. Frying utensils as claimed in claim 22 or 23, in which the handle is engageable over the top edge of the basket.
25. Frying utensils as claimed in any preceding claim, further comprising a monitoring device for monitoring the frying temperature of the fat.
26. Frying utensils as claimed in claim 25 when appendant to claim 20 in which the monitoring device comprises an expansiblefluid-filled capillary tube arranged on the inner wall of the frying basket and extending from the region of the sieve-like or mesh-like lower portion to a pressure box which is arranged in the handle and which acts upon an indicating device.
27. Frying utensils as claimed in claim 26 in which the indicating device comprises a snap switch which is arranged in an electrical circuit containing an acoustic and/or optical signal generator for triggering the signal generator when a predetermined fat temperature is exceeded.
28. Frying utensils as claimed in claim 27 in which the pressure box is adapted to actuate the snap switch to trigger the signal generator when the fat temperature exceeds 180"C.
29. Frying utensils as claimed in claim 27 or 28, in which the optical and/or acoustic signal generator is arranged in the handle.
30. Frying utensils as claimed in claim 27, 28 or 29, in which an electrical battery for feeding the signal generator is arranged in the handle.
31. Frying utensils as claimed in claim 25, in which the monitoring device comprises a thermometer arranged within the basket.
32. Frying utensils as claimed in claim 31, in which the thermometer is releasably secured to the frying basket.
33. Frying utensils as claimed in claim 31 or 32, in which the thermometer is a bimetal thermometer having a stem which extends downwardly for detecting the fat temperature and an indicator for indicating the detected temperature.
34. Frying utensils as claimed in claim 31 when appendant to claim 20, in which the thermometer is a liquid-filled thermometer having a stem which is angled to form a sensor limb which extends in a protective tube downwardly into the basket and a temperature indicating portion which is arranged in the handle so as to be visible.
35. Frying utensils as claimed in claim 34, in which the temperature scale of the liquid thermometer is visibly arranged on the top of the handle.
36. Frying utensils constructed and adap ted to be arranged substantially as herein described with reference to and as illustrated in Figs. 1, 2 and 3 of the accompanying drawings.
37. Frying utensils constructed and adapted ed to be arranged substantially as herein described with reference to and as illustrated in Figs.4 and 5 oftheaccompanyingdrawings.
38. Frying utensils comprising a frying vessel and a frying basket constructed and adapted to be arranged substantially as herein described with reference to and as illustrated in Figs. 6 and 7 of the accompanying drawings.
39. Frying utensils constructed and adap ted to be arranged substantially as herein described with reference to and as illustrated in Fig. 8 of the accompanying drawings.