Abstract: A wireless cooking thermometer consisting of a transmitter unit and a receiver unit. The transmitter unit senses the cooking temperature of food item and periodically transmits the temperature as an RF signal to the receiver unit. The receiver unit compares the current food temperature to preprogrammed values representative of different levels of doneness and provides visual and audible alerts when the food temperature reaches one level of doneness below the selected level, when the food reaches the selected level of doneness, and again when the food reaches an overcooked level. A display on the receiver unit has an ascending bar graph to visually depict the progress of cooking through the various cooking levels. The display also has indicia to display the type of meat selected, the current temperature of the sensing probe, the temperature corresponding to the selected level of doneness and an overcook indicator.

Abstract: A clock with a display of the liquid crystal display (LCD) type provides indicia such as time, day, month, year and temperature, and also provides sufficient back lighting to operate as a night light. The clock has a reflector module disposed behind the LCD display with a generally clear module element that may have an engraved back surface for improved light dispersion from one or more light sources, such as light emitting diodes (LEDs). The module element has edges with reflective properties, a light reflective material disposed behind said module element and one or more light sources disposed along an edge thereof. The edge of the module element preferably has a notch or recess for positioning the light source therein. The invention also includes reflector modules for clocks.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.

Abstract: An electronic chef's fork is provided which displays indicia such as food type and degree of doneness for a selected food type and temperature and which includes control areas by which the user of the electronic chef's fork selects the meat type. The operational circuitry of the device allows the user to select among an array of food type options and to thereby designate a degree of doneness for the selected type of food. A prompt message is provided to indicate the degree of doneness attained for the selected food type when the device is inserted into the food.