USRE11451E - steoud - Google Patents

Description

2 Sheets-Sheet, 1n

J. STROUD. MEAT MASTER;

ReissuedOot. 30, 1894.

2 Sheets-Sheet 2.

J. STRGUD.

MEAT ROASTBR.

Reissued Oct. 30, 1894.

wif/vrome@ of basting andpersonal attention while at- Figure 1 is ka'view of the upper vessel 'per edge of the outer pan, and its body porj Iout the different views.

vided with overlapping edges or flanges at its the lower vessel or pan B; and by means of portion and bottom of the upper vessel or UNITED STATES;

PATENT. Ormes-.1,

JAMES s'rnoUD, or nEwivonK, N. Y.

I I MsAT-fno'Afs-r'sa.

mcmcsnon'foming para of Reissues Letten ment No. 11,451, dated cacher 80,1894. cagna no'. mais. ama im 2. im. milano i, im im mi., 1a, isos. aan rtgsaasi.

To all whom it ma/ycorwern:

Be it known that I, J Mns S'rnoUD, a citizen of the United States, residing at No. 120 West Thirty-fifth street, in the city of New York, N. Y., have invented a new and useful Meat-Roaster, of which the following is a specification. y My invention relates to improvements in meat roasters, in which there is a combination of two vessels or pans, and the objects and hot air; second, to obviate the necessity` tainingasgood or a better result; third, to'pre- .meat 011i uicessndifourthim.. preserve the juices of meat, and I attain these objects by means of two vessels or pans illus.- trated in the accompanying drawings, in whichl or pan. Fig. 2 is a longitudinal section through the' two pans, and Fig. 3 is a transverse sec-` tion of the same. Fig. 4 is aperspective view of my improved roasting pan, as it appears before being fully adjusted for use, the upper pan being shown .slightly raised above the uption being vslightly within the outer pan.

Similar letters refer to similar parts'th rough- The upper vessel or pan A has a body portion of less depth and smaller diameter than the outer or lower vessel or pan B, and is proupper edge; and it rests within and upon its overlapping edges resting upon the upper edges of the pan B, a space f is formed between the inner surface of the lower vessel or pan, and the outer surface of the body pan. Upon the upper surface of the bottom of the upper vessel or pan, ridges e areprovided for the meat vto rest upon, and through 'the inner or upper pan, spaces or orifices, as c, c, are provided to allow for the passage of the steam to the meat from between the pans, during the process of cooking; and at some point in the surface of the bottom of the upper vessel, there is a depression d to allow vessels or pans are so shaped,-and relatively proportioned in size, that a steam 4circulating space c' is formed between them when the upper or inner pan is supported upon and.

within the outer pan, such-space being a con-V tinuation of-the space f. The steam exit spaces may occur between the two vesselsor pans at any point along the sides thereof; also through the sides and tops ofthe raised ridges e; said spaces or-orce allowing of the passage to' the meat of steam generatedfrom the waterin the space f. The ridges e on the bottom of the inner pan do not'extend tothe upright ends of the pan, and therefore:

spaces are left between the ends of the" ridges while valleys are formed between the ridges for the passage of the gravy -to the receptacle d, the gravy has freedom to flow alongthe spaces outside ofthe ridges to said receptacle. The ridges e, and the depressed portion d of Fig. 2. The vessels or pans are then placed andthe .endsof .the pan aid.ridges;are .so located,longitudinallyof the pan,'thats paces are formed between the sides of the pan and the two outer'ridges of the series, and thus the pan, are formed of material which is inin the stove, oven or other heating apparatus. K

The water in the space f boils, generating steam. The steam passes to the meat through ing, and with a result as good or better than that accomplished by the 'ordinary.basting,

and the juices are saved. The juices iiowing place, as above described, and without burnthe openings or orifices in the body of the pan IOO from the meat collect in the depression d and serve for facilitating bastng, if desired.

for the collection of the juices or gravy. The

I am aware'tiilit gridirons have heretofore been made with oorrugationsfupon'which'A to 'l place the meat, and also with receptacles for `juices, and therefore I dono@ claim the same broadly; but

What I dov claim as my invention, anddesire to secure by Letters Patent, is

1. The combination with the pan B, of the pan A provided with overlapping edgesaud with the ridges e, e, iu its bottom, orifices' in said 'ridges and orifices c?, c, c, in its side wall 4below its overlapping edge, the pan A I bengsupported b v and within the an B so as to leave a water and steam space tween the bottoms of the said pans, substantially as and for the purpose-set forth.

2. The improved articleof manufactuieto wit, a meat roaster, baster and gravy collector,

' consisting of two paus A and' B, each having one, and the inner one constructed with over lapping edges, and extending from its over` an opentop, and the inner onea body portion of relatively smaller diameter than the outer lapping edges into the outer pan, and' also provided with ridges e in itsbottom, and also with oriilees through it for conducting steam to its interior, said inner pan being supported by and within the pan B soastohave awater and steam spacebetween the twol pans, sub'- stantially as set forth.

3. The improved article of manufacture, to. wit, a meat roaster, bester and gravy collector,

consisting of twol pans A and B, beth open at top, and with their edges -on about the same plane, and the body portion of one being of relatively smaller diameter than the other, and the inner pan -provided with overlapping edges and extending down from its overlapping edges-into the outer pan B, andhaving; ridges in its bottom, a depression d at= one end of the ridges and belowthe su-rface'ol the bottom for receiving the drip or gravy from the` outside and between the rid-ges, Said-inner panY al'sehaving steam oricsl' leading to its in 45 supported by and within the pan B so as to 1 form a steam and water space between said terior, below its point of support, and being pans, substantially as described.A

i V 4; The impnoved'articleof manufaotnre,`to Iwit', a meat'roastr,baster and gravy collector consisting of thepanA having au [opentop and' an overlapping edge, and provided with-v v ridges in its bottom, a depression near one end of the ridges and below the surface of -the bottom adapted'to receive-the drip or gravy from the outside and between theridges, and provided with steam oricesleading to its interior for condueng steamto. meat at points below the top of the pamsaidupanbeing -adapted for use with an outer p anB -by exe .tending into an V-reatingn-pon theoute'r. pan

so-as to form awater and steamspaee between the two paus, substantially as set, forth.

5. The improved new article of rnanufa-A v t-ure, to wit, a toaster and bastel.- cousist'ag of two pans .with body portions of relatively.'r

larger audsmalle-r d-ialuetermboth opeuattop, j and-with their upper edges on about the same r plane; the inner pan being provided wit-h an overlapping edge and its body portion extending a suitable distanceintothe outei` pam-,and the two pans-having a water and Stearns ace between them, and the inner pan provided with orifices leading to its interior below its. upper edge, and supported by and within the' pan by having its overlapping edge rest upon the upper edge of the pau B, substantiallyas described.

In testimony whereof-I aflix my signature in the presence ot two witnesses. JAMES s'rRoUD.

'- itnesses:

Wrnmm H-Ln SEUR, F. S. N'QRMAN.

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