NL8105104A - COOKER WITH LID. - Google Patents

Description

M tf ', * 813250Aeijser

Short indication: Cooking vessel with lid.

The invention relates to a cooking vessel with lid for preparing food. Numerous cooking vessels with lids are already known. In most modern cooking vessels, which are intended for use on electric ovens and hobs respectively, the bottom consists of flat, and to protect it against deformation during heating, of relatively thick material; these cooking vessels are therefore relatively expensive.

There are also known cooking vessels from US-PS 12 77 579, which are designed in such a way that an air cushion is formed between the bottom plate and the top of the electric hob and the heated air is led through a central funnel-shaped tube into the interior.

The object of the present invention is to achieve an effective rational heating of the food to be cooked by a flow of hot air, also in all that food in which the central funnel-shaped tube is perceived as disturbing, by means of a new design of cooking vessel and associated lid.

The manner in which this is achieved according to the invention is defined in the appended claims and is explained below with reference to the accompanying drawing of an exemplary embodiment.

Fig. 1 is a longitudinal section through the right half of a cooking vessel according to the invention with a lid;

Fig. 2 schematically shows the placement of the protrusions protruding from the flat bottom of the cooking vessel; FIG. 3 as a structural detail shows a bottom view of a part of the edge region of the lid.

The cooking vessel 1 has a flat bottom 2, which is provided with projections 3 projecting downwards on the outside 4. These projections 3, as can be seen from the schematic drawing of Fig. 2, are arranged at regular distances along a circle. The lower ends 3 'of the protrusions lie in a plane parallel to the bottom 2. Outside - with respect to the center of the cooking vessel - the protrusions 3, the bottom 2 has an all-round depression, the height of which is less than the height of the protrusions 3, so that between the outside of the lowering 4 and the top of the hob K used for heating, an 8105104 - 2 - I a * · i "6 space is left. When the cooking vessel is used for grilling, it collects there grease dripping inside the projections 3 and in the all-round depression 4.

Between the all-round depression and the upper vertical rim 6 of the vessel 1, the rim 5 extends outwardly. The edge 8 of the lid 7 is bent downwards and protrudes beyond the edge 6 of the cooking vessel 1 by 1 to 2 cm. This edge 8 of the lid 7 is provided with inwardly projecting support elements 9, which bridge the space 12 between the edge 8 10 of the lid 7 and the edge 6 of the cooking vessel 1. In the position of use, these support elements 9 lie on the edge 6 of the vessel 1. The free ends of the support elements 9 are bent downwards in the illustrated embodiment and thereby form stops which prevent horizontal displacement of the lid.

The air heated in the space between the bottom 2 and the hob K will flow upwards between the projections 3, along the outwardly curved edge 5, as a largely laminar flow, and will pass through the space 12 into the interior of the cooking vessel 1 covered by the lid 7 When heating the food to be cooked or to be roasted in the vessel, it is thus heated not only from below by the bottom 2 and by the wall 5, but also from above exhausted by the hot air which has penetrated through the intermediate space 12. The warm air which otherwise flows away along the side wall in cooking vessels of conventional design into the kitchen, is thus again used here for heating the top of the food to be cooked . This is of special importance in view of the desired energy savings.

The air then flows, after it has given heat to the food to be cooked, upwards through the openings 13 located in the lid 7. This guarantees continuous airflow from the hob K to the top of the food to be cooked. The lid 7 is provided with the handle 14, the vessel 1 is provided with a stem 15.

FIG. 3 shows a bottom view against a part of the lid 7 at the location of a support element 9.

The support elements of the lid can be formed by recessed places arranged in the lid.

8105104

Claims (3)

1. Cooking vessel for preparing food, with lid, characterized by the combination of all the following measures: a) the flat bottom (2) of the cooking vessel (1) has in the outer 5 region several, arranged essentially along an arc of a circle, protruding projections (3), the lower ends (3 ') of which lie in a plane parallel to the bottom; b) outside (relative to the center of the cooking vessel) the protrusions (3), the bottom has an all-round depression 10 (4), the height of which is less than the height of the protrusions (3), such that the underside of in the use position these protrusions are lower than the bottom at the location of the all-round depression (4); c) between the all-round depression (4) and the upper, substantially vertical rim (6) of the vessel (1), the wall (5) thereof extends outwardly; d) the rim 8 of the lid is bent downwards, protrudes beyond the rim (6) of the vessel (1) which defines the space for the food to be cooked, such that one for air to flow into the vessel there is an intermediate space between this edge (6) and the edge of the lid (7), and a support device (9) for the lid (7) is provided, which separates the gap (12) between the edge (8) of the lid (7) and bridges the rim (ó) of the vessel (1); E) the cover (7) has several openings (13) in the central area. 1 -. # =. A - 3 - Cooking vessel with lid according to claim 1, characterized in that the lid carries supporting elements (9) with downwardly projecting stops (10), which define the space (12) between the edge (8) of the lid (7) and the bridge (6) of the vessel (1) and lie on the vessel (1) in the operating position. Cooking vessel with lid according to claim 1, characterized in that the supporting elements of the lid (7) are formed by recessed parts arranged in the lid. 8105104