Classifications

• • 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
  • A47J27/00—Cooking-vessels
  • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
• • 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
  • A47J37/00—Baking; Roasting; Grilling; Frying
  • A47J37/01—Vessels uniquely adapted for baking
• • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
  • F24—HEATING; RANGES; VENTILATING
  • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
  • F24C15/00—Details
  • F24C15/14—Spillage trays or grooves

Definitions

• the invention relates to a utensil for use in an oven.
• ovens are of approximately cube shape having a central cavity in which food is placed to be cooked.
• Other types of ovens have been promoted including ovens with domed tops and ovens which have an inside cavity approximating a spherical shape.
• Foods such as meats which are cooked in ovens are cooked in a dish in which fat is often added to promote browning of the meat. Consequently, the meat is cooked in that fat as well as those juices which issue from the meat. Meat cooked in this way can be high in saturated fats which are a significant source of cholesterol and nowadays considered to be unhealthy.
• juice is meant to include not only the juice issuing from the food e. g. meat, but also the basting oil or fat.
• the juice comes into contact with the hot surfaces of the container. This causes the juice to attain a high temperature very quickly at which it tends to explode causing droplets of juice to be sprayed onto the inside walls of the oven. With fan forced ovens the droplets are further circulated within the oven by the movement of air.
• a cooking utensil comprising a container having an upper opening, a grill substantially traversing the opening, and an intermediate liner located within the container, wherein a space is defined between the intermediate liner and a base of the container .
• the intermediate liner is clear of the base of the container.
• the space between the intermediate liner and the base of the container appears to help insulate the liner from the container, thereby maintaining the liner at a lower temperature than the container for at least a portion of the cooking cycle time.
• the intermediate liner may take any convenient shape .
• the liner comprises downwardly sloped or curved walls .
• Such sloped or curved walls cause fluids (such as those emanating from the food being cooked) falling onto the walls to gravitate to a lower portion of the liner.
• a liner having concave walls is particularly preferred.
• the intermediate liner preferably will have at least one wall which slopes, from an area adjacent the container circumference about the opening, downwardly towards the lowest portion of the liner. In this arrangement, juice drops onto such a wall and continues to gravitate towards the lowest portion of the intermediate liner as discussed above .
• a top portion of a wall of the intermediate liner has an angle of inclination of at least 45° downwardly from the horizontal.
• the intermediate liner further comprises an outlet adapted to permit juices to pass through it.
• the outlet be situated at the lowest portion of the liner. The juices which gravitate towards the lowest portion of the liner will enter the outlet and pass into the base of the container.
• a cover may be positioned over but spaced from the outlet in order to prevent juices from dropping straight through the outlet without first contacting the cover or the intermediate liner. The cover also prevents juices which have passed through the outlet into the base of the container from spitting or spraying back up through the outlet.
• the space defined between the liner and the base of the container is at least partially occupied by an insulating material or by water. Most preferably, the space is at least partially occupied by water.
• the water may be present as a pool in the base of the container. More preferably, the level of the water in the container is sufficient for the water to contact at least one portion of an underside surface of the intermediate liner. The level of water is preferably greater than the lowest portion of the liner. This enables a direct heat exchange between the liner and the water, wherein the liner acts as a heat source and the water as a heat sink. The use of water in the container tends to maintain the liner at a lower temperature than would be the case if no water had been used.
• the liner will further preferably comprise a projection extending down from about the outlet of the liner for immersion in the water. This extends the period of time during which the liner contacts the water, as the water tends to evaporate during cooking, reducing the level of the water in the container.
• the projection may comprise a wall surrounding and extending from the outlet.
• the cooking utensil of this invention may further comprise a lid to substantially cover the upper opening of the container.
• the lid may have an outlet for steam to escape therethrough.
• the lid may further comprise a handle which may preferably be in threaded engagement with the outlet of the lid.
• the intermediate liner may be inverted and placed over the upper opening to constitute the lid.
• the intermediate liner may have a handle attached thereto for lifting the liner.
• the handle may be adapted to threadably engage the liner through the outlet of the liner.
• a cooking utensil reduces spattering or spraying when ovens are operated at high temperatures such as above 180°C.
• water When water is used in the container, as described above, it may also contribute to the maintenance of a moist atmosphere in which the food is cooked which enhances its flavour.
• the container may be any suitable shape, such as rectangular, spherical or elliptical.
• the shape of the intermediate liner will be adapted to fit within the container as described above .
• Figure 1 is a perspective view of the grill and the intermediate liner according to an embodiment of the invention.
• Figure 2 is a cross-sectional view of a cooking utensil according to one embodiment of the invention shown in Figure 1.
• Figure 3 is a perspective view of the intermediate liner of Figure 1 in an inverted position.
• Figure 4 is a top plan view and a side plan view of a handle for the intermediate liner.
• Figure 5 is a top plan view of the intermediate liner of Figure 1, with the handle of Figure 4 attached thereto.
• Figure 6 is a side plan view of a cooking utensil according to another embodiment of the invention.
• Figure 7 is a cross-sectional view of the cooking utensil of Figure 6.
• Figure 8 is a perspective view of the grill and the intermediate liner according to an embodiment of the invention.
• Figure 9 is a cross-sectional view of a cooking utensil according to the embodiment of the invention shown in Figure 8.
• Figure 10 is a perspective view of the intermediate liner of Figure 8 in an inverted position.
• Figure 11 is a top plan view of the intermediate liner of Figure 8, with the handle of Figure 4 attached thereto.
• Figure 12 is a side plan view of a cooking utensil according to another embodiment of the invention.
• Figure 13 is a cross-sectional view of the cooking utensil of Figure 12.
• Figure 14 is a perspective view of the grill and the intermediate liner according to an embodiment of the invention.
• Figure 15 is a cross-sectional view of a cooking utensil according to the embodiment of the invention shown in Figure 14.
• Figure 16 is a perspective view of the intermediate liner of Figure 14 in an inverted position.
• Figure 17 is a top plan view of the intermediate liner of Figure 14, with the handle of Figure 4 attached thereto.
• Figure 18 is a side plan view of a cooking utensil according to another embodiment of the invention .
• Figure 19 is a cross -sectional view of the cooking utensil of Figure 18.
• Figure 20 is an assembly drawing of a cooking utensil according to a further embodiment of the invention.
• Figure 21 is a cross-sectional view of the utensil of Figure 20 with water added;
• FIGS. 22 , 24, 26 and 28 are further assembly drawings of cooking utensils according to other embodiments of the invention.
• Figures 23, 25, 27 and 29 are cross-sectional views of the utensil of Figures 22, 24, 2G and 28 with water added;
• Figures 30 and 32 are perspective views of cooking utensils according to further embodiments of the invention.
• Figures 31 and 33 are cross- sectional views of the cooking utensils of figures 30 and 32.
• Container 3 is a bowl shape but may be of any suitable shape to fit into an oven (not shown) .
• liner 1 has a flat rim 5 for engaging a shoulder 6 of the container 3, as shown in Figures 2 , 9 and 15.
• liner 1 has a periphery
• the liner 1 has a lower surface 7 which is suspended above the base 14 of container 3.
• Liner 1 has an outlet 15 formed in its lowest position.
• above outlet 15 is a cover 16.
• Cover 16 comprises a frusto-conical surface 17 and three legs 18 (not shown in figure 24) . These three legs 18 engage liner 1 about the outlet 15, as shown in Figures 21, 23, 25 and 27.
• Figures 28 and 29 show a cover 16 comprising a triangular surface 17 and numerous legs 18.
• Grill 2 is placed over container 3 and liner 1. It comprises a circumferential ring 19 and cross members 20 which extend across ring 19 and are affixed to ring 19 by welding. Figures 20 to 23 show attachment members 21 formed at both ends of the grill 2 and the sides of the grill 2.
• attachment members 21 comprise a horizontal portion 22 which engages upon the periphery 23 of container 3 (shown in Figures 20, 22, 24 and 26) .
• Figures 22 to 29 show a wall 25 extending downward from about outlet 15 towards the upper surface of the base 14.
• Figures 21, 23, 25 and 27 show the liner 1 having a surface angle adjacent the rim 11 of at least 45° downwardly from the horizontal.
• the steepness of the surface which tapers off as the liner approaches the base 14 of container 3, ensures that the juice from the cooking meat (not shown) runs quickly down to a lower portion of the liner.
• Figures 26 and 27 show a rectangular shaped form of the invention.
• the components are the same in function to those shown in Figures 20 to 25.
• the rectangular shape may in some instances be more functionally and aesthetically acceptable to the consumer. It is more stable than the spherical shape and is also more traditional in its outward appearance.
• Figures 28 and 29 show another rectangular form of cooking utensil 10. Again the components of this utensil 10 are functionally the same as the utensils shown in the previous drawings . Unlike the earlier embodiments, there are few curved surfaces which may lessen the manufacturing costs. More particularly, liner 1 has four plain panels A,B, C and D which converge towards each other. Instead of the frusto-conical surface of the cover 16 of Figures 20 to 27, the surface of the cover 16 of this form of cooking utensil 10 is composed of V-shaped cross- section which substantially extends the length of the utensil.
• a lid 26 seals the interior of the utensil 10.
• the lid is the liner 1 which has been inverted. Accordingly, where the the utensil 10 is not to be used with the cooling system, the liner 1 is removed and may act as a lid.
• the utensil 10 is therefore readily adapted to take the form of a conventional baking dish having a lid by inverting the liner 1.
• the utensil 10 is assembled as shown in Figures 9, 15, 21, 23, 25,
• Water 24 (as shown in Figures 21, 23, 25, 27 and 29) is placed into container 3 up to a level which is preferably above outlet 15 but below the surface 17 of the cover 16. Meat (not shown) is placed upon the grill 2.
• FIG 4 shows a handle 4 comprising a handle portion 8 and a thread portion 9. As shown in Figures 7, 13 and 19 the thread portion 9 is inserted through the outlet 15 to connect the handle 4 to the liner 1.
• the utensil has also been found to reduce the amount of spatter. It is thought that these lower temperatures the - steep angle of the rim ensures that the liquid is caused to quickly gravitate to the centre portion of the liner 1 and does not give the liquid an opportunity to explode or spatter.
• the container may be of cast metal or be pressed into the desired shape using known metal forming techniques.
• the intermediate liner can 10 be similarly formed.
• the grill is typically formed by welding a lattice work of metal bars or rods together at their intersecting points.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Combustion & Propulsion (AREA)
• Mechanical Engineering (AREA)
• General Engineering & Computer Science (AREA)
• Manufacturing & Machinery (AREA)
• Cookers (AREA)

Priority Applications (2)

Applications Claiming Priority (2)

Publications (1)

Family

ID=3775598

Family Applications (1)

Country Status (3)

Cited By (1)

Citations (7)

Family Cites Families (5)

• 1992
  • 1992-08-03 EP EP9292916461A patent/EP0597936A4/en not_active Withdrawn
  • 1992-08-03 CA CA 2114841 patent/CA2114841A1/en not_active Abandoned
  • 1992-08-03 WO PCT/AU1992/000400 patent/WO1993002608A1/en not_active Application Discontinuation

Patent Citations (7)

Non-Patent Citations (1)

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