WO1995033360A1 - Moule pour four a micro-ondes - Google Patents

Moule pour four a micro-ondes Download PDF

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Publication number
WO1995033360A1
WO1995033360A1 PCT/US1994/006052 US9406052W WO9533360A1 WO 1995033360 A1 WO1995033360 A1 WO 1995033360A1 US 9406052 W US9406052 W US 9406052W WO 9533360 A1 WO9533360 A1 WO 9533360A1
Authority
WO
WIPO (PCT)
Prior art keywords
baking
pan
microwave
bottom wall
apertures
Prior art date
Application number
PCT/US1994/006052
Other languages
English (en)
Inventor
David Ovadia
Original Assignee
Kansas State University Research Foundation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to US08/017,014 priority Critical patent/US5331135A/en
Priority claimed from US08/017,014 external-priority patent/US5331135A/en
Application filed by Kansas State University Research Foundation filed Critical Kansas State University Research Foundation
Priority to PCT/US1994/006052 priority patent/WO1995033360A1/fr
Priority to AU71391/94A priority patent/AU7139194A/en
Publication of WO1995033360A1 publication Critical patent/WO1995033360A1/fr

Links

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
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/13—Baking-tins; Baking forms
    • A21B3/133—Baking-tins; Baking forms for making bread
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
    • B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
    • B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
    • B65D2581/3405—Cooking bakery products
    • B65D2581/3408—Cakes and the like, e.g. muffins, cupcakes
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3439—Means for affecting the heating or cooking properties
    • B65D2581/344—Geometry or shape factors influencing the microwave heating properties
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3471—Microwave reactive substances present in the packaging material
    • B65D2581/3477—Iron or compounds thereof
    • B65D2581/3478—Stainless steel
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
    • B65D2581/3437—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within specially adapted to be heated by microwaves
    • B65D2581/3486—Dielectric characteristics of microwave reactive packaging
    • B65D2581/3489—Microwave reflector, i.e. microwave shield

Definitions

  • the present invention is broadly concerned with an improved metallic baking pan particularly suited for combination baking of bread or other comestible products wherein a dough or batter is subjected to both convention ⁇ al convection heating and microwave or rf radiation. More particularly, the invention pertains to a baking pan of this character, together with the combination baking method employing the pan, wherein the bottom and sidewall structure of the pan is apertured to permit entrance of microwave or rf radiation; in this fashion, crust forma ⁇ tion can occur in the usual manner, while the microwave or rf radiation serves to completely bake the interior of the product. Properly sized and oriented apertures in the baking pan permit reduction in baking times, while never ⁇ theless producing fully acceptable, baked final products.
  • the baking of bread or other food items may be thought of as an operation involving two very different physical reactions, occurring simultaneously.
  • a number of physical and chemical changes occur that in their entirety can be described as cooking or gelatinization. Heat is required for these reactions, and they vary greatly depending upon the ingredients in the dough or batter.
  • a drying and crisping effect occurs on the surface of the product, leading to browning and crusting.
  • Time honored baking processes involving differing time-temperature conditions have been developed for various types of final products, in order to create an effective matching of the complex simultaneous changes occurring during baking.
  • microwave baking is advantageous, on a practical level significant problems occur. For example, where microwave energy is used for bread baking, very little if any brown crust is formed, unless the baking operation is continued for relatively long periods, which effectively overcooks the interior of the bread. In short, microwave baking upsets the normal simultaneity of interior cooking and crust formation crucial to production of acceptable bread. Additionally, where metal baking pans are em ⁇ ployed, the microwave energy can generally penetrate only from the open top of the pans, while being reflected from the metal pan walls. As a consequence, the top of the bread tends to overbake, while the interior and bottom part of the loaf is underbaked. Where use is made of glass or ceramic pans which are transparent to microwave energy, the crust is very pale, thin, wet and structurally weak.
  • These devices are generally made up of paper or synthetic resin substrates which are coated with a very thin metallic layer. This layer is intended to rapidly heat and reflect energy to the adjacent food surface, thereby browning the product.
  • susceptors are prone to degradation at high temperatures, and can evolve dangerous or poisonous byproducts as a result. Further- more, susceptors do not in practice give browning equiva ⁇ lent to that obtained when using conventional metallic baking pans.
  • the present invention overcomes the problems outlined above and provides an improved baking pan in the form of a metallic body presenting a bottom wall, upstand ⁇ ing, interconnected sidewall structure connected with the bottom wall and defining a cavity for receiving dough or the like to b baked.
  • the bottom wall and sidewall struc ⁇ ture are each provided with a series of apertures there ⁇ through dimensions for permitting passage of microwave or rf energy into the interior of a dough or batter for baking purposes.
  • Each of the bottom wall and sidewall structures has a total open area defined by the apertures therethrough which is at least about 20% of the total interior surface area of the respective bottom wall or sidewall structure.
  • the sidewall structure moreover has a height of from about 2-4 inches, and the bottom wall and sidewall structure should have a metal thickness of at least 0.07 mm for disposable pans and at least about 0.25 mm for reusable pans.
  • the apertures are substan- tially circular and have a diameter of from about 15-35 mm, and most preferably from about 20-30 mm.
  • the total open area of the bottom wall and sidewall structures is advantageously from about 20-90% of the interior surface area of the corresponding bottom wall or sidewall struc- ture; and the metal thickness of these walls should broadly be from about 0.08-0.1 mm, with preferred ranges of from about 0.08-0.12 mm for disposable pans, and from about 0.27-1 mm for reusable pans.
  • the selected metal thickness is dependent on the type of metal (aluminum, steel, tin, etc.) employed and the intended use (e.g., thicker, more rugged pans for indus ⁇ trial use, and thinner walled pans for domestic use) .
  • the pan In order to achieve the best possible crust formation, the pan should be formed entirely of metal, and should present metallic inner and outer faces.
  • the baking pans can be of any desired shape, such as open-top, rectangular bread pans.
  • the sidewall structure presents a pair of opposed, gener ⁇ ally planar, apertured sidewalls with a pair of opposed, generally planar, i perforate end walls.
  • a liner is first disposed within the cavity presented by the pan in covering relationship to the apertures in order to prevent escape of dough or the iike from the pan.
  • the liner must permit passage of microwave or rf radiation therethrough while, at the same time, not significantly reducing good thermal conductivity through the pan walls, needed for crust formation.
  • the liner is normally very thin, typically 0.07 mm.
  • the liner can be temporary and disposable and prefer- ably is formed from conventional baking paper.
  • the liner can be a permanent and reusable thin layer of ceramic or tough ⁇ ened glass material internally covering the pan wall apertures. After the liner is in place, an amount of dough or the like is deposited within the lined cavity of the pan and combination baking is carried out.
  • the conventional heating is advantageously carried out at a relatively high temper ⁇ ature of from about 430-625°F, in order to achieve brown ⁇ ing or crusting in correlation with interior cooking from the application of microwave or rf energy.
  • the combination cooking can be done sequentially.
  • any desired effective frequency of microwave energy may be employed, the most typical frequency of about 2450 MHz is normally employed.
  • Figure 1 is an isometric view of a bread baking pan in accordance with the invention situated within a combination electric/microwave oven and holding a complet ⁇ ed, combination baked loaf of bread therein;
  • Fig. 2 is an isometric view of the preferred metallic bread baking pan of the invention;
  • Fig. 3 is a plan view of the pan illustrated in Fig. 2;
  • Fig. 4 is a side elevational view of the pan depicted in Figs. 2-3;
  • Fig. 5 is an end view of the pan shown in Figs. 2-4;
  • Fig. 6 is an isometric view similar to that of
  • FIG. 1 but illustrating placement of a microwave-trans- parent baking paper liner within the cavity of the pan in covering relationship to the sidewall and bottom wall apertures;
  • Fig. 7 is a view illustrating a completed, combination baked loaf within the pan of Figs. 2-6.
  • the pan 10 includes a bottom wall 12 as well as upstanding sidewall structure 14 integral with bottom wall 10 and cooperatively defining an inner, rectangular in plan cavity 16.
  • the sidewall structure 14 in the illustrated embodiment includes a pair of opposed, generally planar, slightly outwardly diverging sidewalls 18, 20 together with opposed end walls 22, 24 which are transverse to the sidewalls 18, 20 and mutually divergent as illustrated. All of the defining walls 12 and 18-24 are formed entirely of metal having a preferred thickness of about 0.56 mm and present metallic inner and outer faces.
  • Bottom wall 12 (see Fig. 3) is provided with a plurality of spaced apart circular apertures 26 there ⁇ through having a diameter of about 24 mm.
  • Other opening shapes can also be employed, so long as the bottom wall has sufficient open area as defined previously for admission of microwave or rf energy.
  • the sidewalls 18, 20 are likewise provided with a series of apertures 28 therethrough, which again are circular and have a diameter of about 24 mm.
  • the sidewall apertures 28 can assume a variety of different shapes, so long as the open area requirements for adequate passage of microwave or rf energy are observed.
  • the end walls 22, 24 are imperforate, and have metallic reinforcing segments 30.
  • the upper margins of the sidewalls 18, 20 and end walls 22, 24 are also configured to present a continu ⁇ ous, rounded, uppermost lip 32 which houses an internal cylindrical reinforcing rod (not shown) .
  • Fig. 6 illustrates the pan 10 with a baking paper liner 34 therein.
  • This liner is in the form of a rectangular sheet of baking paper folded to present a bottom panel covering the apertures 26, with upstanding side marginal panels respectively covering the apertures 28 provided through the sidewalls 18, 20. It will be understood in this respect that the liner 34 is placed within the pan 10 prior to depositing dough or the like within the pan, in order to prevent escape of this materi ⁇ al through the apertures 26, 28.
  • an appropriate quantity of dough or batter is placed within the cavity 16 of pan 10, and in contact with liner 34.
  • the filled pan is then placed within a combination oven 36 (see Fig. 1) .
  • the oven 36 is itself conventional, and includes a baking chamber 38 adapted to receive the filled pan 10, and to be closed by door 40.
  • the oven 36 includes conventional heating means such as electrical resistance coil(s) 42 operable to heat the chamber 38 in the usual fashion.
  • the oven 36 includes one or more microwave or rf energy sources 44 adapted for supplying microwave energy to the baking chamber 38.
  • the coils 42 and energy sources 44 are likewise well known and conven ⁇ tional.
  • Microwave energy at the conventional 2450 ⁇ 50 MHz frequency can be used with this conventional baking, in order to produce browned, fully cooked bread in a period of from about 4-15 minutes.
  • Actual testing with a baking pan of the type described and a combination oven produced fully acceptable bread loaves under the following baking conditions: overall baking time of 10 minutes at an oven temperature of 430°F; 388 watts of microwave radiation at 2450 MHz for 5 of the 10 minutes (minutes 2-7) ; loaf weight about 455 g.
  • microwave energy passes through the top of the pan, and also through the apertures 26, 28, thereby evenly cooking the interior of the loaf.
  • the heat conduction qualities of the metal pan walls assures proper browning and crust ⁇ ing of the bread on an accelerated schedule, owing to the increased oven temperatures.
  • the provision of the aper ⁇ tures 26, 28 properly sized to allow passage of microwave or rf energy through the pan walls is critical to success. Comparative tests using otherwise identical, conventional baking pans produces loaves overbaked and dry at the top, and underbaked and soggy at the bottom of the loaf.
  • pans of various configurations can be employed, e.g., square or circular pans.
  • rigid metallic pans are preferred, disposable foil pans in accordance with the invention can also be employed.
  • conventional imperforate baking pans now in use may be readily retro ⁇ fitted by forming appropriately sized and located aper ⁇ tures through the defining walls thereof.
  • commer- cial bakers having a store of such conventional pans can readily convert these pans for combination baking in accordance with the invention.

Abstract

L'invention concerne un moule amélioré (10) permettant une cuisson rapide de pain ou autres produits alimentaires dans un four à micro-ondes (radiofréquences) qui est également équipé d'un système de chauffage traditionnel. Le moule (10) comporte de préférence un fond (12) et une structure de parois latérales verticales (14) qui sont munis tous deux d'ouvertures (26, 28) dimensionnées pour permettre le passage des micro-ondes (radiofréquences). Un film interne (34) est placé dans le moule (10) en recouvrant les ouvertures (26, 28) de manière à empêcher la pâte non cuite ou autre de s'échapper par ces ouvertures (26, 28). Ce film est suffisamment mince pour ne pas diminuer d'une manière sensible la pénétration de la chaleur par les parois (12, 14) du moule. La cuisson combinée du pain dans le moule (10) se fait habituellement en amenant le four à 430-625 °F par le système de chauffage traditionnel, tout en appliquant l'énergie des micro-ondes. Le fait de prévoir les ouvertures (26, 28) permet une cuisson régulière de l'intérieur de la miche par les micro-ondes (radiofréquences), alors que les parois métalliques (12, 14) du moule (10) assurent la formation rapide et uniforme d'une croûte dorée.
PCT/US1994/006052 1993-02-12 1994-05-31 Moule pour four a micro-ondes WO1995033360A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
US08/017,014 US5331135A (en) 1993-02-12 1993-02-12 Microwave baking pan
PCT/US1994/006052 WO1995033360A1 (fr) 1993-02-12 1994-05-31 Moule pour four a micro-ondes
AU71391/94A AU7139194A (en) 1993-02-12 1994-05-31 Microwave baking pan

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/017,014 US5331135A (en) 1993-02-12 1993-02-12 Microwave baking pan
PCT/US1994/006052 WO1995033360A1 (fr) 1993-02-12 1994-05-31 Moule pour four a micro-ondes

Publications (1)

Publication Number Publication Date
WO1995033360A1 true WO1995033360A1 (fr) 1995-12-07

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1994/006052 WO1995033360A1 (fr) 1993-02-12 1994-05-31 Moule pour four a micro-ondes

Country Status (1)

Country Link
WO (1) WO1995033360A1 (fr)

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2930403A1 (fr) * 2008-04-23 2009-10-30 Concept Convergence Soc Par Ac Procede et installation de fabrication de pain de mie sans croute ou analogue
EP2327308A1 (fr) * 2009-11-27 2011-06-01 Techdiss Technologies S.L. Procédé de cuisson de pain de mie dans son moule métallique avec limitation de production de croute
US8026464B2 (en) 2004-03-01 2011-09-27 Nestec S.A. Multi-purpose food preparation kit
RU2473218C2 (ru) * 2006-10-30 2013-01-27 Жаке Панификасьон Способ производства хлебобулочных изделий, таких как саечный хлеб, и хлебобулочные изделия, изготовленные таким способом
EP3113576A1 (fr) * 2015-07-02 2017-01-04 Electrolux Appliances Aktiebolag Plateau pour la cuisson d'aliments et procédé de fabrication d'un plateau
USD801104S1 (en) 2017-03-03 2017-10-31 Tristar Products, Inc. Cooking apparatus
USD815879S1 (en) 2017-03-03 2018-04-24 Tristar Products, Inc. Cooking apparatus
USD815882S1 (en) 2017-03-03 2018-04-24 Tristar Products, Inc. Cooking apparatus
USD815881S1 (en) 2017-03-03 2018-04-24 Tristar Products, Inc. Cooking apparatus
USD816404S1 (en) 2017-03-03 2018-05-01 Tristar Products, Inc. Cooking apparatus
USD816406S1 (en) 2017-03-03 2018-05-01 Tristar Products, Inc. Cooking apparatus
USD816387S1 (en) 2017-03-03 2018-05-01 Tristar Products, Inc. Cooking apparatus
USD826621S1 (en) 2017-03-03 2018-08-28 Tristar Products, Inc. Cooking apparatus
USD827374S1 (en) 2017-03-03 2018-09-04 Tristar Products, Inc. Cooking apparatus
USD828075S1 (en) 2017-03-03 2018-09-11 Tristar Products, Inc. Cooking apparatus
USD828710S1 (en) 2017-03-03 2018-09-18 Tristar Products, Inc. Cooking apparatus
USD829487S1 (en) 2016-10-07 2018-10-02 Tristar Products, Inc. Cooking apparatus
USD830112S1 (en) 2016-10-07 2018-10-09 Tristar Products, Inc. Cooking apparatus
USD830099S1 (en) 2017-03-03 2018-10-09 Tristar Products, Inc. Cooking apparatus
USD859060S1 (en) 2017-03-03 2019-09-10 Tristar Products, Inc. Cooking pan
USD860725S1 (en) 2017-03-03 2019-09-24 Tristar Products, Inc. Cooking apparatus

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US3219460A (en) * 1962-11-20 1965-11-23 Lever Brothers Ltd Frozen food package and method for producing same
US4013798A (en) * 1973-11-21 1977-03-22 Teckton, Inc. Selectively ventable food package and micro-wave shielding device
US4268738A (en) * 1977-09-28 1981-05-19 The Procter & Gamble Company Microwave energy moderator
US4343978A (en) * 1979-02-21 1982-08-10 Kubiatowicz James F Structure for use in microwave cooking
US4499356A (en) * 1982-04-07 1985-02-12 Matsushita Electric Industrial Co., Ltd. Microwave heater having a device for thawing frozen cakes
US4689458A (en) * 1986-07-21 1987-08-25 Aluminum Co. Of America Container system for microwave cooking
US4703148A (en) * 1986-10-17 1987-10-27 General Mills, Inc. Package for frozen foods for microwave heating
US4801017A (en) * 1986-10-17 1989-01-31 Aldo Artusi Container, particularly for receiving foods

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3219460A (en) * 1962-11-20 1965-11-23 Lever Brothers Ltd Frozen food package and method for producing same
US4013798A (en) * 1973-11-21 1977-03-22 Teckton, Inc. Selectively ventable food package and micro-wave shielding device
US4268738A (en) * 1977-09-28 1981-05-19 The Procter & Gamble Company Microwave energy moderator
US4343978A (en) * 1979-02-21 1982-08-10 Kubiatowicz James F Structure for use in microwave cooking
US4499356A (en) * 1982-04-07 1985-02-12 Matsushita Electric Industrial Co., Ltd. Microwave heater having a device for thawing frozen cakes
US4689458A (en) * 1986-07-21 1987-08-25 Aluminum Co. Of America Container system for microwave cooking
US4703148A (en) * 1986-10-17 1987-10-27 General Mills, Inc. Package for frozen foods for microwave heating
US4801017A (en) * 1986-10-17 1989-01-31 Aldo Artusi Container, particularly for receiving foods

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8026464B2 (en) 2004-03-01 2011-09-27 Nestec S.A. Multi-purpose food preparation kit
RU2473218C2 (ru) * 2006-10-30 2013-01-27 Жаке Панификасьон Способ производства хлебобулочных изделий, таких как саечный хлеб, и хлебобулочные изделия, изготовленные таким способом
FR2930403A1 (fr) * 2008-04-23 2009-10-30 Concept Convergence Soc Par Ac Procede et installation de fabrication de pain de mie sans croute ou analogue
WO2009138652A1 (fr) * 2008-04-23 2009-11-19 Concept Convergence Procédé et installation de fabrication de pain de mie sans croûte ou analogue
EP2327308A1 (fr) * 2009-11-27 2011-06-01 Techdiss Technologies S.L. Procédé de cuisson de pain de mie dans son moule métallique avec limitation de production de croute
FR2953102A1 (fr) * 2009-11-27 2011-06-03 Techdiss Technologies S L Procede de cuisson de pain de mie dans son moule metallique avec limitation de production de croute
EP3113576A1 (fr) * 2015-07-02 2017-01-04 Electrolux Appliances Aktiebolag Plateau pour la cuisson d'aliments et procédé de fabrication d'un plateau
WO2017001061A1 (fr) * 2015-07-02 2017-01-05 Electrolux Appliances Aktiebolag Plateau pour la cuisson d'aliments et procédé de fabrication d'un plateau
USD830112S1 (en) 2016-10-07 2018-10-09 Tristar Products, Inc. Cooking apparatus
USD829487S1 (en) 2016-10-07 2018-10-02 Tristar Products, Inc. Cooking apparatus
USD816404S1 (en) 2017-03-03 2018-05-01 Tristar Products, Inc. Cooking apparatus
USD828075S1 (en) 2017-03-03 2018-09-11 Tristar Products, Inc. Cooking apparatus
USD815882S1 (en) 2017-03-03 2018-04-24 Tristar Products, Inc. Cooking apparatus
USD816406S1 (en) 2017-03-03 2018-05-01 Tristar Products, Inc. Cooking apparatus
USD816387S1 (en) 2017-03-03 2018-05-01 Tristar Products, Inc. Cooking apparatus
USD826621S1 (en) 2017-03-03 2018-08-28 Tristar Products, Inc. Cooking apparatus
USD827374S1 (en) 2017-03-03 2018-09-04 Tristar Products, Inc. Cooking apparatus
USD815881S1 (en) 2017-03-03 2018-04-24 Tristar Products, Inc. Cooking apparatus
USD828710S1 (en) 2017-03-03 2018-09-18 Tristar Products, Inc. Cooking apparatus
USD815879S1 (en) 2017-03-03 2018-04-24 Tristar Products, Inc. Cooking apparatus
USD801104S1 (en) 2017-03-03 2017-10-31 Tristar Products, Inc. Cooking apparatus
USD830099S1 (en) 2017-03-03 2018-10-09 Tristar Products, Inc. Cooking apparatus
USD859060S1 (en) 2017-03-03 2019-09-10 Tristar Products, Inc. Cooking pan
USD860725S1 (en) 2017-03-03 2019-09-24 Tristar Products, Inc. Cooking apparatus

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