Abstract: A cooking appliance and a method of controlling the cooking process in the cooking appliance. The cooking appliance includes a heating device, especially for grilling. To improve the browning process of food in the cooking appliance the radiation time of the cooking appliance is increased. The time is increased by a temporary cooling-down phase where the temperature is reduced, that is initiated by opening the cooking appliance door, for example, to turn the food being browned. The cooking appliance then increases the temperature again over a subsequent heating-up phase initiated by closing the cooking appliance door.

Abstract: A baby food maker (100). Baby food maker (100) comprises a jar (102) having an open top and an open bottom for holding food, a top cap (104) for closing the open top of jar (102), a bottom cap (106) sealingly engaged with the lower end of said jar for forming a cooking chamber (103), blending or stirring means (114) installed inside cooking chamber (103) for blending/storing food, a heating tube (116) fixedly installed on the bottom of bottom cap (106) for heating food, a blender base (112) disposed underneath cooking chamber (103) for supporting cooking chamber (103), a motor (124) installed inside blender base (112) and removably coupled with means (114) for driving means (114) to blend or stir food, and an adapting member (110) engaged with the lower portion of jar (102) for adapting cooking chamber (103) to stand on blender base (112).

Abstract: A cooking appliance comprises at least one cooking compartment, at least one installation compartment, at least one gas sensor array for detecting the atmosphere within the cooking compartment, the atmosphere within the installation compartment, and/or the atmosphere surrounding the cooking appliance. The gas sensor array(s) have at least two separate, different individual sensors and/or at least one coherent sensor field including at least two different sensor segments. The cooking appliance additionally includes at least one storage unit for storing signals detected by the gas sensor array(s), at least one evaluation unit for processing the detected signals, at least one control unit for controlling cooking or cleaning processes, at least one first feed line for transporting the atmosphere from the cooking appliance to the gas sensor array(s), and at least one valve at the inlet and/or in the area of the first feed line.

Abstract: A heat detecting device and a cooking apparatus using the same, in which the operation of a heating unit is appropriately controlled according to the presence or absence and/or type of cooking container (e.g., pan or pot) on the cooking apparatus. When there is no cooking container on the cooking apparatus, the duty cycle of the heat source is reduced, thereby preventing unnecessary operation of the heat source. Accordingly, power consumption is reduced. On the other hand, when there is a cooking container on the cooking appliance, the duty cycle of the heat source is increased, thereby making faster more efficient cooking possible.

Abstract: An electric cooking appliance comprising heating means (9) for heating a bowl (4) and sensor means (10,11) for sensing the temperature of the bowl (4). The sensor means (10,11) comprise a movable thermal contact member (10) to contact the wall (5) of the bowl (4). The cooking appliance is provided with detection means (18,19) for detecting the presence of the bowl (4), whereby displacement of said movable thermal contact member (10) operates said detection means (18,19).

Abstract: A device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray. A controller is coupled to each heater and each temperature sensor, and the controller is configured to operate the heater as a function of the tray temperature.

Abstract: A cooking appliance is provided which includes a lower heating assembly and an upper heating assembly. The lower heating assembly includes a lower cooking surface, and the upper heating assembly includes an upper cooking surface. The upper cooking surface is translatable relative to the lower cooking surface in at least a substantially vertical manner, wherein the upper cooking surface and lower cooking surface remain substantially parallel to one another when the upper cooking surface translates relative to the lower cooking surface.

Abstract: A heater control for a cotton candy machine automatically controls a heater within the spinner head of the machine to readily accommodate for fluctuations in input line frequency and input line voltage. The control is configured to measure the input line frequency and apply a predetermined voltage to the heater that varies as a function of the measured input line frequency. The control is further configured to measure the input line voltage and apply a generally constant predetermined voltage to the heater for a particular measured input line frequency.

Abstract: A device for cooking food is disclosed. The device has an elongated body for containing the food to be cooked with a heater at one end and a simmer temperature sensor at the other end. The heater initially brings the substance contained in the elongated member to a boil which is sensed by a boiling sensor. The boiling temperature sensor may be integral with the heater. Once a controller connected to the heater receives a signal from the boiling sensor indicating that the substance is boiling, the controller alternates the power to the heater between a simmer power level and a non-simmer power level which is lower than the simmer power level. The controller controls the power level of the heater in response to a signal from the simmer temperature sensor. The simmer temperature sensor sends a signal to the controller when the temperature of the substance at the end remote from the heater falls below a predetermined simmer temperature.

Abstract: A method and apparatus for continuous cooking of a pumpable food product including a process chamber 20 having an inlet end 22 and an inlet port 24 for introducing food product 12 into the chamber, an outlet end 26 and an outlet port 28 for the discharge of the cooked food product 14, and a central portion between the two ends with a plurality of steam inlets 32 arrayed along the walls of the central portion; inside the chamber at least two non-conveying agitator 80 with arms 86 depending for mixing and kneading food product; a drive means 90 for the agitators; a loading device 102 to feed a pump 100 that introduces food to the cooking chamber and provides the motivation to discharge the cooked food product through the outlet; and a controller 110 that monitors and controls the inlet pump, the steam inlet valves and the agitator speed and direction which all impact the quality characteristics of the cooked food product.

Abstract: A multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: The present invention discloses a baking device and method thereof for controlling a reliable browning level and a baking method which controls the parameters of a browning level of a baking device in order to reach the browning level desired by a user. The baking device of the present invention includes a temperature sensor, a weight sensor or an impedance sensor to judge the current browning level of a baked food by the difference in temperature, the weight or the impedance of the baked food. It then compares the results with the reliable browning level stored in the microprocessor of the baking device. The comparing result of the current browning level and the reliable browning are used as a basis of whether to continue to heat the thermal grid or not.

Abstract: A convection part of an electric oven range is provided. In the convection part, a convection motor is provided, a convection fan is connected with the convection motor, and a fan housing encloses the convection fan and it includes at least one pair of discharge ducts in opposite directions.

Abstract: A fryer includes a cooking vessel, and the cooking vessel includes a wall and contains a cooking medium. The fryer also includes a heater for heating the cooking medium, and a first temperature sensor which determines a first temperature. The first temperature is a temperature of the cooking medium or is a temperature of air within the cooking vessel, depending on a level of the cooking medium within the cooking vessel. The first temperature sensor also generates a first signal indicating the first temperature. The fryer also includes a second temperature sensor, which determines a second temperature of the wall. The second temperature sensor also generates a second signal indicating the second temperature. Moreover, the fryer includes a controller which is electrically coupled to the first temperature sensor and to the second temperature sensor. Specifically, the controller receives the first signal and receives the second signal.

Abstract: Overheat prevention device for household bean milk and bean curd makers is disclosed. Such makers include a housing having a cavity to contain water therein, a main body, and a drive motor to rotate a cutting blade on an end of a drive shaft. A heater may be provided which generates heat when electricity is applied to the heater, thus heating an interior of the housing. Overheat prevention device includes a temperature sensing and fusing bar extending to a predetermined length to reach a position around the filter net and has a temperature sensor to detect an internal temperature of the housing, and a thermal fuse to cut off electricity supplied to the heater, when the interior of the housing overheats. Overheat prevention device allows the thermal fuse to accurately detect an internal temperature of the housing, therefore preventing the bean milk and bean curd maker from overheating.

Abstract: A toaster composed of a case having lateral walls that constitute the outer cover of the toaster, the case containing a frame forming a toasting chamber having an opening at an upper part of the case and an opening at a lower part of the case, a base removably connectable to the case and facing the opening at the lower part of the case, and a heating unit for the chamber having heating elements situated in proximity to the chamber and connected to a device for supplying electric power and for controlling the heating elements. The base is completely removable from the case, and the base and the case have respective elements that interact with one another when the case is disposed on the base, such that withdrawal of the case from the base suppresses the interaction to prevent the supply of electric power to the heating elements.

Abstract: The subject of this invention is a reactor for food processing in a composite geometrical shape, and a cover screwed in to the upper section, which principle of operation to generate high levels of temperature and pressure will be to utilize hot air supplied by a compressor in series with a heat exchanger, which conducted through 3 inputs designed in position and angle to, in combination with the helicoidally design of the interior and a relief exit, generate a hurricane like effect that maintains the food in constant movement during all the process cycle time.

Abstract: The present invention relates to a bread maker. The bread maker comprises: a main body having a door opening and forming a bread making space; a door opening/closing the door opening; a baking tray in the bread making space; a tray sensor sensing whether the baking tray is mounted in the bread making space; and a controller controlling a bread making process to be performed on the basis of a sensing signal from the tray sensor when the baking tray is mounted in the bread making space. Thus, operational errors are prevented since the bread maker is operates only when a baking tray is mounted.

Abstract: An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be cooked and water therein, and a heating unit that heats the food and the water. The cooking apparatus further includes a control unit operated in such a way as to heat the food and the water at a preset initial output of the heating unit, first to reduce the output of the heating unit to a first reduced output and allow the heated high temperature water to be absorbed into the food after a first preset time has elapsed, and second, to reduce the output of the heating unit to a second reduced output and cook an inside of the food using the high temperature water absorbed into the food after the water has simmered.

Abstract: Baking apparatus for baking edible products located on a conveying surface and preferably travelling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a glass casing. The baking apparatus further comprises monitoring means for monitoring breakage of the casings of the infrared radiators. The invention also relates to a method for baking an edible product by means of an electric infrared radiator having a breakable casing.

Abstract: A device for heating and warming food featuring a base with a central member axially projecting it surface which provides heat from its exterior surface. The base is cooperatively engageable with one or a plurality of cooking containers having central cavities adapted to frictionally engage the central member thereby heating food in the containers from a central axis. Secondary cooking containers are engageable to axial projections in the primary cooking contains to allow two foods to be heated at the same time from a central area.

Abstract: Apparatuses and methods for heating foodstuffs, or other contents sensitive to high heat flux, such as sauces and gravies, without sticking; so that watching and stirring of the foodstuff is not needed during heating. The novel apparatuses and methods provide such heating in a relatively quick time, such as one hour. A pitcher is shown which sets into a heating unit fitted with a heating element below a baffle that shields the bottom of the pitcher from radiant heat and has apertures which cause favorable convective heating which reduces the risk of sticking. The pitcher or pot is easily installed and removed from the heating unit and a close fit is formed in the installed position to retain heat between the pitcher and heating vessel. The methods include inducing a convective heat flow with the baffle and reduced direct radiant heat to reduce or prevent sticking.

Abstract: The present invention refers to a method of treating and preparing food in a cooking device, in which a plurality of cooking parameters can be set, wherein the cooking process is carried out by means of an adjustable cooking program, wherein the setting of the cooking parameters is carried out by an input device. By means of the input device a point in an at least two-dimensional map is controlled by the operator of the cooking device, in which at least two cooking parameters are defined, and the adjusted point is implemented into the cooking program as part of the cooking process. The present invention also comprises a control panel for a cooking device, in particular for a steam cooking device and a cooking device equipped with this control panel.

Abstract: A method of baking a dessert using steam in an automated household oven comprises a first heating step where a heating system preheats a cooking cavity to a first temperature at a first heating rate and a second heating step where the heating system preheats the cooking cavity from the first temperature to a second temperature at a second heating rate less than the first heating rate. The first temperature is preferably about the boiling point of water, and a steam system introduces steam into the cooking cavity to facilitate baking of the dessert after the cooking cavity reaches the first temperature. A convection fan of the heating system is active during the first and second heating steps to help circulate air and steam in the cooking cavity and becomes inactive later in the baking method.

Abstract: Apparatus 10 for a toaster appliance having at least one circular-like carriage 14 forming a support element for food articles 12 such as tortillas, pita, naan and other flatbreads during a warming/toasting session. The support walls 16, 20 are comprised of wire mesh 18 with one side having a partial lower peripheral rim or lip 38 positioned flange extending thereinbetween acting as a carriage for the food article. Diametrically opposed is the other support wall that is spaced over the depending flange 38 extending from the other wall. Adjacent coplanar posts or pins 36 extend from the mesh-walls 16, 20 traveling in and through guide tracks 40 located at each end of the interior housing 24 with tensioning members 34 fastened to the post distal ends keeping the support walls compressed. One of the tracks 40 is of greater width thereby providing for variable thickness of the food article, which is held by the tensioned mesh walls 16, 20.

Abstract: A cooking appliance employing rapid cook technology includes an electronic oven control system employing an alpha-numeric data entry and display arrangement. The cooking appliance includes a display which incorporates a series of vertically spaced information display zones, with each of the zones being capable of displaying both alpha and numeric data to a user of the appliance. Text and numeric data can be entered by the user through a ten-digit keypad provided on a control panel of the appliance. Each labeled numeric key (0–9) can be used to input a corresponding numeric data symbol, as well as additional text information. This arrangement advantageously makes purchasing and operating a sophisticated cooking appliance more appealing and less intimidating to a consumer.

Abstract: A cooking apparatus equipped with heaters and a method of controlling the same. An aspect of the present invention is to increase convenience of a user by identifying a kind of an accessory, such as a wire rack, a crumb tray or the like, present in a cooking cavity based on a variation in an inner temperature of a cooking cavity at an initial operating stage of a cooking mode using the heaters and automatically performing the ON/OFF control mode of the heaters suitable for a corresponding accessory. A cooking apparatus is provided including two or more heaters installed in a first position of a cooking cavity heating food, the crumb tray is inserted in a second position of the cooking cavity and is used to contain the food in cooking modes using the heaters, and a temperature detection unit is installed between the first and second positions to detect an inside temperature of the cooking cavity.

Abstract: An electrical toaster includes a case unit having a laterally extending supporting wall and defining a heating chamber that is disposed below the supporting wall, at least a lower slot that is formed in the supporting wall and that is in spatial communication with the heating chamber, and a warming chamber that is disposed above the supporting wall and that is in fluid communication with the lower slot. An electrical heating unit is disposed in the heating chamber. A cover is mounted removably on the case unit for covering at least a top side of the warming chamber.

Abstract: Frying apparatus for frying food, such as French fries, vegetables, bakery goods, meat fish, poultry and the like, in a heated fluid contained in a fry pot. The fluid is heated by a combustion burner that has a heat exchanger removably disposed in the heating fluid. When removed from the fluid, the heat exchanger and the fry pot can be easily cleaned. The air and/or gas is injected into the combustion chamber so as to provide an air gas ratio that supports clean combustion. A control monitors various temperatures and other parameters at various locations of the frying apparatus to control the efficiency of the frying apparatus to approximate a predetermined efficiency by altering the air/gas ratio.

Abstract: A pressure fryer is provided including a cooking container having a pressure vent which is connected to a high pressure cylinder filled with carbon dioxide. An electromagnetic valve and a check valve are provided on the connecting tube between the pressure vent and the high pressure cylinder. A lid includes a safety valve and a pressure sensor. A controller opens and closes the safety valve and the pressure for the electromagnetic valve for supplying carbon dioxide into the cooking container based on the pressure therein which is obtained from the pressure sensor, such that the pressure in the cooking container can be maintained within a predetermined value.

Abstract: A method and apparatus for fast-cook pasta with automatic loading for variable sized portions. An amount of bulk product is isolated in a variable sized cavity. The contents of the cavity is discharged by gravity assisted mechanisms into a cooking chamber. The cooking chamber is pressurizable and uses preheated water. After the cooking period has ended, the cooking chamber is depressurized and the cooked pasta is transferred to a postcooker via a cooker exit valve. Heat energy present in vapor created by depressurization of the cooker is used to preheat the water.

Abstract: A fryer which can maintain a set temperature accurately preventing an overshoot of cooking oil temperature is provided. In the fryer, three burners (3-5) are dispersed against the oil vat such that their combustion can be controlled independently. On the other hand, the heating control means (8), according to a detected temperature, selects and carries out one mode among at least two heating modes, which are, a full power mode in which all burners (3-5) operate at the same time, and a low power mode in which two burners among three burners (3-5) operate. When the low power mode is selected, two burners are operated in a predetermined order to switch a heating area of the oil vat (2).

Abstract: A system and method for monitoring carbon dioxide production during a dough leavening process to improve the efficiency and quality of the baking process. A yeast dough is placed in an oven for rising and baking. A carbon dioxide sensor is connected to the oven to sense the carbon dioxide in the oven atmosphere, and a monitoring device monitors the signal from the carbon dioxide sensor to provide an output indicative of the substantial end of the rising stage, and may automatically control the oven to begin baking.

Abstract: A fryer in which an overshoot is prevented by an accurate oil temperature control is disclosed. A pulse burner (4) is controlled to be switched ON/OFF based on a condition which is different by each temperature range. This enables to control the pulse burner (4) in accordance with factors which effect on the oil temperature such as an amount and heat capacity of foods and heat quantity of a utensil. Whereby, the oil temperature control in an excellent level is performed under various conditions. Moreover, as the condition to perform ON/OFF control of the pulse burner (4) is simple, for example, which is whether or not the temperature gradient of cooking oil exceeds the standard value, it needs no complicated control and reliability is improved.

Abstract: A state of the current temperature of cooking oil in comparison with the predetermined temperature is figured out and information regarding completion of the on-going cooking and start of the next cooking is easily provided. A display portion 20 largely displays a detected oil temperature state in comparison with the predetermined temperature. As a result, a user can recognize whether the oil temperature is suitable for cooking, thereby it improves utility. Moreover, the display portion displays the oil temperature state and the difference between the predetermined temperature(340° F.) and the detected temperature at the same time. Accordingly, the remaining time to start the next cooking is easily estimated, thereby it improves utility excellently.

Abstract: An automated cooking system (10) cooks food (12) accompanied by machine-readable indicia, such as a bar code (16) read by a reader (18). Cooking data, including function coefficients, are accessed from an Internet server (20) based on the information in the bar code. An oven (40) cooks the food in phases in response to the cooking data and one or more monitored food parameters of humidity, temperature and weight. The cooking is controlled by functions in which one or more food parameters are multiplied by coefficients that vary according to food type.

Abstract: A self-contained refrigerator and oven, for refrigerating and cooking food in the same enclosed chamber, which can be actuated by the operator from a variety of remote locations around the world via telephone or the internet. The heating element may be a microwave unit and the refrigerating means may be a thermoelectric heat pump.

Abstract: The significant difference that this present invention has compared to prior art is in its individual containers and compartments. These individual containers allow caregivers to differentiate between each infant's dietary constraints. It attempts to simplify the feeding process by providing a method for preparing multiple bottles mechanically. Another benefit comes from the devisee's ability to release each container from its housing so that it may be properly sanitized. The containers may also be brought home, so that parents do not have to worry about leaving formula at their day-care center, where it might be given to another infant. The container can be brought to the day-care center like a child brings his or her lunch box to school. Once there, it can be reinserted and provide a full day's nourishment.

Abstract: An appliance for cooking food in a closed atmosphere, the appliance including a bowl (6) and a lid, heater means for heating the appliance, for the purpose of performing the cooking, and a catalytic converter (10) for treating the odors of the cooking fumes before the fumes are discharged to the outside, wherein, the catalytic converter (10) includes at least one heater element, and the appliance further comprises temperature regulation means (12) for regulating the temperature of said heater elements, the temperature regulation means (12) being organized to sense the temperature of the cooking zone.

Abstract: A household appliance for cooking under pressure, the appliance being provided with bistable calibrated leakage means suitable for taking up an open position in which the pressure inside the appliance is allowed to increase continuously to above a determined pressure P0, while also allowing air to be bled from the appliance, and a closed position corresponding to an absence of leakage of air to the outside, the open position being sustained until a predetermined pressure value P1 is reached. Rather than being sustained until the predetermined pressure P1 is reached, the open position is sustained for one of a predetermined time interval &Dgr;t after P0 is reached, and until a predetermined temperature value T1 is reached. The appliance is provided with at least one closure/opening safety means whose position is sensitive to pressure.

Abstract: A cooking appliance comprising a shell (4) and a control knob (7) mobile relative to the shell (4) which comprises a heating element and bears a removable hot plate fixed on the heating element by at least one locking member (1) and releasable by moving the member (1). The appliance comprises a lever (8) forming a crank-shaft assembly pivoting about a pin (12) whereby it is fixed to the shell (4); one part of the lever (20) co-operates with the knob (7) and another part (19), drives the locking member (1) when the knob is stressed and acts on the lever (8).

Abstract: Slow cooking over solid fuel in an enclosed barbeque pit is carried out by the use of an electronically controlled impeller which directs a flow of air toward the fuel. The duty cycle of the impeller is controlled by an electronic controller which is responsive to the internal temperature of the food and to the temperature of the pit atmosphere. As the internal temperature of the food increases, the temperature of the pit atmosphere gradually decreases.

Abstract: Termination of cooking in a safe state can be judged without fail. At S5, a cooking timer according to a selected cooking menu is started and at S6 it is judged that the cooking timer finishes. Then, at S7 a burner controller stops heating by burners while a pressure valve is opened so that the pressured air in an oil vat can be released. Because of the release, when pressure in the oil vat 4 reaches a low value which is safe enough to release the lid, a second pressure switch with low set pressure is turned OFF. When it is confirmed that the second pressure switch is turned OFF at S8, a cooking controller 23 alarms a buzzer to notify termination of the cooking at S9.

Abstract: An automatic apparatus for cooking dry food, particularly legumes and alimentary pasta is disclosed. The apparatus has at least four intercommunicable cooking chambers arranged in cascade, one above the other and each one provided at the bottom with a piping for supplying hot water furnished by a boiler by means of a common pipe and at the top with the same number of vents connected to a common pipe for conveying vapor to a heat exchanger. The first cooking chamber at the top is provided upstream with a feeding valve and downstream with a discharging valve, whereas each one of the underlying cooking chambers is provided with a lower shutter for discharging the content of the chamber which, at the exit of the last chamber is the cooked food as programmed on the control board.

Abstract: A multi-tier rotary grill for grilling and heating food items such as hot dogs, sausages, metts and similar food items. The rotary grill includes heated rollers that are arranged in vertically spaced apart roller tiers. The rollers in the multiple roller tiers lie in common respective planes that are substantially parallel to each other and may slope upwardly from a front to a back of the rotary grill.

Abstract: A radiant heater is provided, which is subdivided into three concentric areas and which can be mounted under a glass ceramic cooking area. It has a rod controller and the two innermost heating areas are jointly protected against excess temperatures by means of the rod controller. The outermost heating area has a low surface power of 2.5 W/cm2, for example, and consequently does not have to be monitored by the rod regulator with regards to the danger of an excess temperature for a glass ceramic cooking area.

Abstract: A water level detecting device for a percolator includes a pot body having a coffee powder container provided on the topside and a buoy device installed in the interior. The buoy device consists of a buoy rod fitted thereon with a buoy. A detecting device (a magnetic induction element or a photoelectric element) is provided on a power base or on the outer wall of the pot body or in the buoy rod. The buoy is able to move upward and downward together with the height of the water level of a water tank of the pot body. When the water level of the water reservoir reaches a lowermost limit preset, the detecting device will interact with the buoy to cut off power of the heater of the pot body, enabling the percolator to cut off electricity automatically to enhance safety in use.

Abstract: A steam cooking apparatus with a steam generator and several cooking planes in a common cooking chamber in which there are arranged a steam input opening connected to the steam generator and a steam outlet opening whereby a temperature measuring device is associated with the cooking chamber and is connected to a control device. For providing an energy-saving steam cooking apparatus for effectively controlling the temperature in the individual cooking planes there are associated with the cooking planes one or more steam input openings and/or one or more steam outlet openings and separate temperature measuring devices are arranged in at least two cooking planes.

Abstract: Disclosed is a microwave oven having a toaster, in which slices of bread can be baked. The microwave oven has a heating chamber for heating food therein; an instrument compartment containing electric components for generating microwave oven supplied to the heating chamber; a toaster casing disposed in front of the instrument compartment with its front open; a toaster door for opening and closing the open front of the toaster casing; and at least a heater disposed in the toaster casing so as to heat bread. In the microwave oven, the toaster section is arranged in front of the instrument compartment, so that the space in the microwave oven is most effectively utilized.

Abstract: A grill device includes two independently controllable cooking sets confining two isolate cooking spaces such that two different meat pieces can be grilled therein under different cooking temperatures at the same time. Each of the cooking sets has a cooking plate provided with first and second grill ribs alternately disposed thereon. The first grill rib has a horizontal flat portion and a curved portion extending curvedly and downwardly from the flat portion. The second grill rib has a horizontal flat portion, and a curved portion extending curvedly and upwardly from the flat portion. The curved portion of the second grill rib has an elevation higher than those of the flat portions of the first and second ribs to prevent sliding out a meat piece from the cooking plate when the meat piece is disposed on the flat portions of the first and second grill ribs.