Abstract: The present invention is directed to a microwavable container for cooking various food article, particularly seafood such as shrimp, lobsters, king crab legs, mussels, clams, and fillets of fish. The container is made of a single piece of molded plastic having a top portion and a bottom portion of approximately equal dimensions. The top and bottom portions have a surface and continuous walls extending from the surface. Around the edges of each wall is a flange, one side of which forms a hinge. The hinge is dimensioned to create a gap between the top portion and bottom portion when the container is closed to vent excess steam generated during cooking. The flange also includes an attachment means for securing the top and bottom portions together in a closed position. The bottom surface and walls of the container include raised ridges and ribs creating passageways allowing steam to circulate around the food articles, enhancing the cooking of seafood in a microwave oven.

Abstract: The invention relates to a device and method for ensuring more uniform heating of food by microwaves. The method includes providing food in a portion having a predetermined size and shape; and providing a container adapted for receiving and reheating the portion of food in a microwave oven. The container forms a supporting cavity having peripheral sides and a bottom side, with the portion of food placed within the supporting cavity. The peripheral sides of the container are circumferentially shielded by a microwave reflective material that forms a circumference having axial and transverse distances that are determined so as to change the wavelength of resonant modes inside the food thereby resulting in a more uniform heating food pattern.

Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

Abstract: A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating.

Abstract: For use in the preparation of fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a leaving effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

Abstract: An object of the present invention is to provide a foamed polypropylene resin container for microwave cooking which is free from deformation upon cooking by a microwave oven and excellent in heat resistance. The foamed polypropylene resin container for microwave cooking of the present invention, on at least one side of a foamed polypropylene resin layer, a non-foamed layer containing 100 parts by weight of a polypropylene resin and 40 to 100 parts by weight of talc.

Abstract: A microwave baking dough additive that has a gelling component, a gum component and an enzyme component. A method is disclosed controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. A frozen bakery dough is transformed into a fresh-baked, microwavable, yeast-leavened bakery product.

Abstract: A bacon trimmer for trimming cooked bacon slices into substantially uniform lengths comprises: a housing, a transfer comb mounted on the housing, a device mounted on said housing for transferring the cooked bacon slices from a continuous conveyor belt carrying the cooked bacon slices from a cooking device to a first end of said transfer comb, a device for moving the cooked bacon slices across the transfer comb to a second end of the transfer comb and feeding the cooked bacon slices to the same continuous conveyor belt adjacent the second end of said transfer comb, a cutter associated with the housing for trimming the bacon slices into substantially uniform lengths as they are transferred across the transfer comb.

Abstract: Quantitative cooking device including an electronic scale, a heater disposed on the electronic scale and a container to be heated by the heater. The heater is electrically connected with the electronic scale which controls powering on/off of the heater. The electronic scale compares the measured actual weight with the preset value. When the measured actual weight is equal to the preset value, the heater is powered off to stop heating the container. Therefore, the cooking will be stopped in accordance with the preset value and a quantitative cooking effect is achieved.

Abstract: The present invention relates to a container for cooking food in a microwave oven. The container includes a tray having a bottom wall and a side wall that is attached to the bottom wall and extends upwardly from the bottom wall to define an interior cavity and a support means to provide support for a food product and elevate the food product with respect to the bottom wall. A continuous shielding layer is provided in the bottom wall and the side wall of the tray. The bottom wall and side wall of the tray along with the bottom of the food product define a free space under the food product that totally reflects microwave beams that pass through the food product back in the direction of the food product. The container of the invention reduces the formation of temperature gradients in the food product when it is heated and accelerates the microwave reheating of the food product. The container is particularly useful for reheating large blocks of frozen food.

Abstract: The invention relates to a susceptor for use as a support for heating food products such as garnished flat dough in a microwave oven. The susceptor includes a metallized plate that includes a plurality of apertures forming gas and microwave energy permeable areas that are evenly or randomly disposed in the peripheral area of the plate, with each aperture having a transverse dimension of at least about 5 mm. A ready to cook food article that includes such a susceptor and a food or dough product positioned thereon is also contemplated.

Abstract: The present invention satisfies the long felt need in the beverage industry of a method of preparing tapioca starch balls that moves the time consuming, equipment demanding, and labor intensive process of precooking the dried tapioca starch balls to the tapioca starch ball manufacturer. The manufacturer precooks, freezes and conveniently packages the tapioca starch balls. The tapioca starch ball manufacturer will employ and train the personnel needed to precook the balls and not a retailer or a consumer. A retailer or a consumer will quickly and easily thaw or cook the conveniently sized preprocessed frozen packages of tapioca starch balls in a conventional microwave oven to prepare the balls for immediate use in Boba drinks. A retailer or a consumer can quickly react to sudden changes in demand for the balls by using the conveniently sized prepackaged frozen tapioca starch balls and thus reduce wasteful over production.

Abstract: Instant menu pack having a substantially tray-like base part, whose circumferential side wall diverges outwards from a substantially flat bottom towards the upper edge thereof and passes there into an outwardly projecting, substantially flat, bottom-parallel, circumferential marginal flange, an instant menu filled into the base part having at least two components with a different consistency, which is preferably pre-cooked and deep-freezable after filling into the base part, and a sealing foil sealed onto the marginal flange after filling the instant menu, characterized in that the base part is made from a material permeable to microwave energy and which can absorb water at least in its surface layer facing the instant menu and whose thermal expansion coefficient in the temperature range between −20° C.

Abstract: A bacon trimmer for trimming cooked bacon slices into substantially uniform lengths comprises: a housing, a transfer comb mounted on the housing, a device mounted on said housing for transferring the cooked bacon slices from a continuous conveyor belt carrying the cooked bacon slices from a cooking device to a first end of said transfer comb, a device for moving the cooked bacon slices across the transfer comb to a second end of the transfer comb and feeding the cooked bacon slices to the same continuous conveyor belt adjacent the second end of said transfer comb, a cutter associated with the housing for trimming the bacon slices into substantially uniform lengths as they are transferred across the transfer comb.

Abstract: An object of the present invention is to provide an foamed polypropylene resin container for microwave cooking which is free from deformation upon cooking by a microwave oven and excellent in heat resistance. The foamed polypropylene resin container for microwave cooking of the present invention comprises, on at least one side of an foamed polypropylene resin layer, a non-foamed layer containing 100 parts by weight of a polypropylene resin and 40 to 100 parts by weight of talc.

Abstract: The present invention is directed to a package for heating and/or cooking a food product in a microwave oven in which the package includes means for supporting the package at an angle between about 0 degrees to about 90 degrees relative to a horizontal surface. The present invention is also directed to a kit for heating and/or cooking a food product in a microwave oven. The kit comprises a first package containing the food products to be heated and/or cooked and a second microwaveable package. The microwave package of the present invention may also include a flexible, two-sided divider.

Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

Abstract: A novel apparatus and method for cooking eggs or similar meals on a stove or in a microwave oven is provided. The cooking device enables users to cook a variety of egg type meals. The device provides the user with a manner to quickly and easily create omelets or scrambled type meals by mixing the eggs, or the like. The device provides an easy and neat manner to create “sunny side up” eggs, or the like.

Abstract: An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.

Abstract: An apparatus for supporting foodstuffs in a hybrid oven for cooking by hot air impingement and by microwave energy having a predetermined free-space wavelength, comprising a metal ring having a pre-determined diameter and six primary spoke members formed of a metal and rigidly secured to the ring in substantially equally spaced circumferential intervals. The apparatus also includes a metal annular ring mounted to the primary spoke members. An opening is formed at the center of the apparatus by the inner diameter of the metal annular ring. In addition, the apparatus also includes six secondary spoke members formed of a metal and rigidly secured to the ring in substantially equally spaced circumferential intervals midway between the points at which the primary spoke members are secured thereto to cooperate with the primary spoke members to support the foodstuffs.

Abstract: The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consisting of starch and a pregelatinized starch is cooked under heat with a microwave oven to obtain a sponge cake that permits eliminating the gum-like hard texture inherent in conventional sponge cakes of this type and exhibits a light and soft texture. The obtained sponge cake is free from bake shrinkage and exhibits a good-looking voluminous appearance.

Abstract: An improved container is provided for cooking eggs and the like in a microwave oven. The container includes a bottom cup having a top opening and a top cap configured to fit over the top opening. The container can also include a unique separator fitted within the bottom cup. The separator can include a cracker plate for cracking egg shells and/or at least one depending leg extending along an inside surface of the bottom cup to facilitate separation of cooked eggs. The container can also include a unique scrambler fitted within the top cap. Preferably, the scrambler is formed as a grid through which egg contents can pass when the container is shaken. In addition, a novel cradle can be provided to facilitate carrying and handling of a plurality of like containers. The preferred embodiments of the present invention enable a variety of egg dishes—e.g., poached eggs, scrambled eggs, omelets, etc.—to be easily and conveniently cooked in microwave and the like ovens with added health benefits, e.g.

Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through a tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through an ultrasonic waveform generator to cook an outer layer of the meat emulsion. The outer layer may be part of the meat emulsion or a thermoset gelling material deposited on the extruded meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: In a method for the manufacture of frankfurters, hot dogs and other skinless sausage products, a meat emulsion is extruded onto a flexible conveyor belt which is then conveyed through an at least partially microwave-transparent tube whose internal diameter is equal to the desired diameter of the sausage product plus twice the thickness of the conveyor belt. In a camming type process, the conveyor belt is caused, upon its entry into the tube, to temporarily form a cylinder containing the meat emulsion. The temporary belt cylinder together with the surrounded meat emulsion extrudate is then conveyed through a microwave applicator to partially or thoroughly cook the meat emulsion. At the exit end of the tube, the conveyor belt naturally opens under internal stresses from its cylindrical shape to a flattened belt. The at least partially cooked sausage is then removed from the belt for further processing or packaging.

Abstract: A microwave steam tray is made of a thermo-formed co-polymer polypropylene quality food grade plastic. The microwave steam tray comprises a plastic container having a dish portion and a connected lid. The dish portion includes a bottom surface with four sidewalls extending therefrom to define a dish interior. A plurality of ribs are raised from the bottom surface to provide a cooking plane. Steam channels are formed between the ribs. The ribs extend radially from a moisture reservoir positioned within the dish interior. The moisture reservoir includes a retaining wall having a cup portion formed within the retaining wall. Recesses are formed within the retaining wall. Liquid based food products may be placed in the moisture cylinder during cooking. Steam generated from the moisture reservoir easily travels down the radial steam channels.

Abstract: A flexible paper microwave package in the form of an easily expandable, nontrapping bag (18) is disclosed including a bottom wall (20) and a top wall (22) interconnected together adjacent their circular outer peripheries (20a, 22a) by first and second interconnection portions (26a, 26b). In one preferred form, the top wall (22) is formed from a first portion (22d) having an oval shaped access opening closed by an oval shaped closure portion (22e) interconnected by a seal (40) to the first portion (22d). The bottom and top walls (20, 22) expand into an opposing double domed shape as the food product is being popped, puffed, or expanded in the microwave oven. This domed shape of the bottom wall (20) keeps the food product huddled closer together and enhances the bag (18) to rock to maximize gravimetric separation.

Abstract: The present invention is directed to a package for heating and/or cooking a food product in a microwave oven in which the package includes means for supporting the package at an angle between about 0 degrees to about 90 degrees relative to a horizontal surface. The present invention is also directed to a kit for heating and/or cooking a food product in a microwave oven. The kit comprises a first package containing the food products to be heated and/or cooked and a second microwaveable package. The microwave package of the present invention may also include a flexible, two-sided divider.

Abstract: The present invention is directed to a package for heating and/or cooking a food product in a microwave oven in which the package includes means for supporting the package at an angle between about 0 degrees to about 90 degrees relative to a horizontal surface. The present invention is also directed to a kit for heating and/or cooking a food product in a microwave oven. The kit comprises a first package containing the food products to be heated and/or cooked and a second microwaveable package.The microwave package of the present invention may also include a flexible, two-sided divider.

Abstract: A microwavable package includes a base to support a food product, an active microwave energy heating element is on the base to effect heating of the food product upon impingement by microwave energy. A cover spaced from and separate to the active microwave energy heating element overlies the food product. The cover includes microwave energy interactive material extending substantially over the food product and at least one layer of suscepting material interposed between the food product and the microwave energy interactive material. A plurality of apertures are formed in the microwave energy interactive material and are spaced apart about a peripheral margin of the cover. The apertures are sized to promote localized fields to enhance the at least one layer of suscepting material and promote browning of the food product when exposed to incident microwave energy.

Abstract: The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually frozen predominantly carbohydrate-based or predominantly vegetable-based ingredients positioned on the plate, and at least one pellet of frozen sauce. The at least one pellet of frozen sauce is positioned such that when it thaws it facilitates the thawing or heating of at least one of the first or second groups of ingredients. This invention is also directed to a method of increasing the rate of thawing or heating of a frozen plated meal.

Abstract: Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing little oil and having a crunching feel when chewed is produced.

Abstract: A microwave cookable or reheatable food material including a substrate foodstuff impregnated with a stabilizer composition adapted to increase in viscosity when irradiated in a microwave oven, and a method of stabilising a microwave cookable or reheatable food material including the step of impregnating the product with the stabilizer composition.

Abstract: A microwave cooking grill comprises a grill element which is a continuous conductive loop shaped into a plurality of linear segments. Substantially the entire loop is capable of collecting microwave energy without the use of designated antenna portions. In one embodiment, the grill elements are provided within a microwave cooking grill and steamer which has a bottom tray and a top lid. A pair of grill assemblies are provided each of which includes a plurality of the grill elements attached to a rack. One of the grill assemblies is placed within the tray and the other grill assembly is attached to the lid. A comestible is placed between the grill assemblies whereby the continuous grill elements of each grill assembly contact the comestible and grill the comestible as the grill elements absorb microwave energy. Alternatively, the grill assemblies may be flipped whereby the grill elements face away from the comestible and the comestible is sandwiched between flat steaming surfaces of each rack.

Abstract: A microwave steam tray is made of a thermo-formed co-polymer polypropylene quality food grade plastic. The microwave steam tray comprises a plastic container having a dish portion and a connected lid. The dish portion includes a bottom surface with four sidewalls extending therefrom to define a dish interior. A plurality of ribs are raised from the bottom surface to provide a cooking plane. Steam channels are formed between the ribs. The ribs extend radially from a moisture reservoir positioned within the dish interior. The moisture reservoir includes a retaining wall having a cup portion formed within the retaining wall. Recesses are formed within the retaining wall. Liquid based food products may be placed in the moisture cylinder during cooking. Steam generated from the moisture reservoir easily travels down the radial steam channels.

Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

Abstract: Methods of curing and processing pork bellies into par-cooked bacon have been developed that eliminates smokehouse treatment. The method of the present invention employs a single heating step that both par-cooks a pork belly injected with pickle solution and achieves the necessary weight reduction to meet the regulatory product definition for par-cooked bacon.

Abstract: A bacon cooker and method for the microwave cooking of bacon. The bacon cooker includes a cover unit for releasably retaining a microwave permeable container having an open end with an annular, laterally projecting rim. The cover unit is designed to extend over the open end of the container and includes a plurality of cam locks which engage the container rim and force the rim into engagement with the underside of the cover unit. The cover unit is provided with a steam vent which includes an elongate, open ended shaft extending outwardly from the cover into the container. A plurality of radially extending arms are affixed to the shaft in spaced relationship to the cover. A hydrophilic material isi placed in the bottom of the container.

Abstract: An abuse-tolerant microwave food packaging material includes repeated sets of metallic foil or high optical density evaporated material segments disposed on a substrate. Each set of metallic segments is arranged to define a perimeter having a length equal to a predetermined ratio of the operating, or effective wavelength of a microwave oven. The repeated sets of segments act both as a shield to microwave energy and as focusing elements for microwave energy when used in conjunction with food products yet remaining electrically safe in the absence of the food products.

Abstract: A microwave heating material is formed of a micromesh conductive coating on a substrate. The micromesh includes a plurality of closely spaced, fine lines of a conductive material such as aluminum. The conductive material may have a resistivity of about 1-50 &OHgr;/□. The microwave heating material may include electrically and physically discontinuous islands of micromesh, each of which may optionally be connected to another only by a susceptor fuse region. The microwave heating material is laminated to a supporting material which may be incorporated into wraps, bags, boxes, trays, and other food containers.

Abstract: A microwave steam tray is made of a thermo-formed co-polymer polypropylene quality food grade plastic. The microwave steam tray comprises a plastic container having a dish portion and a connected lid. The dish portion includes a bottom surface with four sidewalls extending therefrom to define a dish interior. A plurality of ribs are raised from the bottom surface to provide a cooking plane. Steam channels are formed between the ribs. The ribs extend radially from a moisture reservoir positioned within the dish interior. The moisture reservoir includes a retaining wall having a cup portion formed within the retaining wall. Recesses are formed within the retaining wall. Liquid based food products may be placed in the moisture cylinder during cooking. Steam generated from the moisture reservoir easily travels down the radial steam channels.

Abstract: A process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. The potatoes first are washed. They are next perforated and then coated with an edible oil. The potatoes are cooked by heating the core to between about 195 and 200° F. and holding for about 15 minutes. The cooked potatoes are soaked in a solution to rehydrate the potato cells. The rehydrated potato has an extended shelf life with improved appearance, taste, and texture.

Abstract: A container for microwave cooking having geometric features which improve the efficiency and uniformity of microwave cooking of food products containing liquids and which enhance boiling uniformity while preventing boilover of the contents. The container has a bottom portion and a side panel wherein the bottom portion contains a central segment in the shape of a section of a sphere. The side panel is tapered outwardly as it extends from the bottom portion to an end opening. Sharp corners are avoided within the container. As the result of the geometry of the container, a more uniform distribution of heat within the contents of the container is attained during cooking and the combination of uniform heating, the lack of sharp corners and the tapered side panel causes boiling of the contents without bumping, thereby minimizing the risk of boil over.

Abstract: A defrosting method for a microwave oven capable of variably adjusting a level of output power of a magnetron in accordance with data detected from a sensor, comprising the steps of (a) detecting a change degree of output data from a sensor for a predetermined time period; and (b) adjusting a level of output power of a magnetron in accordance with the change degree of the output data from the sensor.

Abstract: A microwavable container includes an outer sleeve (12) and an inner tray (14) within the sleeve designed to carry a food product. A first active microwave energy heating element (28) is on the sleeve and disposed opposite the tray. A second active microwave energy heating element (74-102) is within the tray. The second microwave energy heating element has patterns of microwave energy interactive material on the bottom (60) and side walls (62) of the tray configured to permit a controlled degree of penetration of incident microwave energy through the bottom wall to channel microwave energy towards a central region of the tray and to promote browning of a food product carried by the tray about its periphery.

Abstract: An edible water-in-oil micro-emulsion for thawing of a food product which is subjected to microwave energy and the use of such an edible water-in-oil micro-emulsion for thawing is described. Further described is a frozen food product comprising an edible water-in-oil micro-emulsion effective for enhancing thawing of the food product and to the process of providing such a frozen food product.

Abstract: A continuous conveyor oven process for fully cooking bone-in poultry food items is provided. A single conveyor line is provided at a constant belt speed having a first microwave oven stage and a second convection oven stage, each stage includes an infeed end and a discharge end. The bone-in poultry food item is cooked within the first microwave stage to an outlet temperature and is discharged to a convection oven, wherein the bone-in poultry food item continues to be cooked to a convection out temperature at its discharge end. The bone-in poultry food item from the microwave infeed end to the convection oven discharge end is conducted at a constant belt speed for improved throughput and food item yield with improved consistent food item quality.

Abstract: A microwave popcorn package including a container having a bottom wall, an open top and a tapered side wall extending from the bottom wall to the open top. The package also includes a variety of lids including a lid which has a substantially planar center portion. The lid is positioned within the container between the bottom wall and the open top to define a popcorn receiving region and to provide a support for the stacking of a plurality of containers. The invention further includes a pouch positioning collar and a method of making and assembling the above package.

Abstract: A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The tenderizer prevents the baked products from becoming tough or chewy upon microwave-reheating.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.