Abstract: Grills configured with adjustable and moveable radiant barriers may include a body, a lid, a cooking grate, a combustion space within the body and two plates making up part of the adjustable and moveable radiant barriers. The first plate may include openings through which radiant heat may pass and the second plate may have similar openings. The lid and the body may form a cooking enclosure with the interior cooking grate being substantially parallel to both the first plate and the second plate. The two plates may be configured to move relative to one another such that the openings may alternatingly align and offset creating an adjustable rate of transmission of thermal radiation between the combustion space and the cooking grate.

Abstract: Provided is a household electrical appliance for cooking and/or reheating food including: a housing having a tank arranged such as to receive the food to be cooked and/or reheated; a removable cover arranged such as to close the tank while cooking and/or reheating; at least one heating element and a fan arranged such as to create a closed hot air flow while cooking and/or reheating; and a ventilation sheath that includes a suction inlet, arranged on one side of the tank, and a ventilation outlet above the tank. Said ventilation sheath is arranged such as to direct the hot air flow onto the food while cooking and/or reheating. Said appliance is characterized in that the ventilation sheath is in one piece and separated from the cover.

Abstract: A combined ventilation hood and microwave oven system (10) with an overall vertical dimension (30) is provided, which is smaller than a conventional combined ventilation hood and microwave oven. One or more vent hood fans (66;74) are disposed on lateral sides of a microwave coo-king cavity (34) to draw in exhaust air (92;93) through one or more vent inlets (54;56;158;160) disposed on a bottom surface (20;156) and expel the exhaust air (92;93;162) through one or more vent outlets (46;52) defined on a surface of an outer wrapper (80) of the combined system. The low-profile combined ventilation hood and microwave oven system is coupled with a modular heating system (150;180) for heating food, which provides both functions within the space typically required by the conventional combined ventilation hood and microwave oven.

Abstract: A cooking appliance includes a housing including a first compartment forming a cooking space, equipped with a holding device provided to receive ingredients, a stirring device arranged inside the holding device, the holding device and the stirring device being designed to be animated by a relative rotation with respect to each other, the housing further including a main heating device, including, in a second compartment, a ventilation system to generate a heating flow, wherein the ventilation system includes a cross-flow fan, and the main heating device includes at least one heating element arranged inside the first compartment.

Abstract: A heating appliance includes a housing defining a food product compartment having at least a front door and a rear wall opposite the front door. The heating appliance also includes a rack configured to support a food product within the food product compartment. The heating appliance also includes a heating assembly disposed within the food product compartment and an elongate heating device having a first length, and an angled heat distribution member having a second length disposed between the heating device and the rack. The heat distribution member includes a pattern of apertures and the heat distribution member is configured to prevent infrared radiation produced by the heating device from directly reaching the rear wall of the housing, except for infrared radiation that passes through the apertures of the heat distribution member.

Abstract: A heating cooker includes heating chamber configured to house a food, through-hole formed in a wall surface of heating chamber, an imager configured to capture an image in heating chamber through through-hole, air blower configured to blow air on an outside of heating chamber, and wind guide configured to guide wind generated by air blower. Thus, wind guide is disposed so that the wind from air blower forms an air curtain passing through space between the imager and through-hole.

Abstract: A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive element having at least one operational channel. The intermediate supportive element is disposed between the first and second exterior elements in such a manner that the first and second baking cavities and the operational channel form a continuous baking chamber adapted to accommodate a baked product.

Abstract: A combination barbecue including a divergent stepped lower portion, at least one heating device removably locatable within the divergent stepped lower portion and a kettle portion locatable above the lower portion to form the combination barbecue.

Abstract: The present disclosure provides a system and method of condensation of a steam flow produced in a cooking device. The condensation system and method provides a vent pipe configured to be non-linear for providing a path for the steam flow. The condensation system and method also provides a spray nozzle which is positioned to spray water in substantially in alignment with the path of the steam flow. The system and method of increases condensation of the steam flow within the vent pipe, and the condensed steam is drained from the cooking device, producing a minimal amount of steam that is vented outside of the cooking device. The system and method of the present disclosure provide higher efficiency of condensation of steam and an overall smaller amount of atmospheric venting of steam.

Abstract: In a cooking pot (1) and a lid, the cooking pot (1) includes a pot body (10) and the lid (20). The pot body (10) is formed with a chamber (11) and an engaging member (12) installed on the pot body (10). The lid (20) includes a lid body (21) and a placing member (22) protruded from the lid body (21), the lid body (21) is covered corresponding to the chamber (11), and the placing member (22) is correspondingly received in the engaging member (12), thereby achieving the effect of preventing the lid (20) from being in direct contact with a tabletop (9).

Abstract: A portable baking oven for a pizza or other food item includes a food item heating plate, a base having a heating chamber, and a top cover having a moisture vent and a heat reflector structure extending across the inside of said top cover. When placed on said base, the top cover forms a baking chamber above the heating plate. Heat produced in the base's heating chamber circulates up through air passageways in the base into the baking chamber above the food item heating plate. This circulated heat is reflected back down toward the food item heating plate by the top cover's heat reflecting structure to accelerate baking of the top of a food item placed on the heating plate. The top cover's moisture vent can be located above the heat reflector structure in the top cover, and openings can be provided in the heat reflector structure which allow moisture emitted by a food item being baked in the oven to pass through the reflector structure and out through the top cover moisture vent.

Abstract: A smoker box for a cooking grill is formed to fit between and be supported by adjacent parallel heat deflector bars of the cooking grill. The open top of the smoker box is preferably covered with a perforated lid that can be removably placed onto or hingedly connected to the top of the smoker box.

Abstract: The present invention relates to an infrared-style broiler sized to be portable, safe, and occupy minimal space, while still providing surface area for use in warming foods. The warming surface may be heated from below by way of radiant heat and/or may be heated by way of venting hot air from the inside of the broiler to the warming surface by way of vents.

Abstract: The present invention relates to a cooker. In the present invention, a carbon heater is used to cook foods in a cooking chamber and electric current applied to the carbon heater is controlled by a switching element, such that an effective wavelength range and an available temperature range of energy generated from the carbon heater is adjusted. Therefore, according to the present invention, it is possible more efficiently cook foods, using the carbon heater.

Abstract: The present invention relates to a cooking oven provided for heat transfer by convection, in particular for a domestic appliance. The cooking oven comprises at least one top convection fan (12) arranged in a central portion of a top wall of an oven cavity (10) and at least one rear convection fan (14) arranged in a central portion of a rear wall of the oven cavity (10). The cooking oven comprises at least one top heating element (16, 18) arranged in an upper portion of the oven cavity (10) and below the top wall of said oven cavity (10) and at least one rear heating element (40) arranged in a rear portion of the oven cavity (10) and in front of the rear wall of said oven cavity (10). The top convection fan (12) and the rear convection fan (14) are axial fans. At least one top propeller (32) of the top convection fan (12) and at least one rear propeller (36) of the rear convection fan(14) are arranged inside the oven cavity (10).

Abstract: A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

Abstract: A heat transfer element includes two wings extending from a ridge. The ridge includes a first end and a second end. Each of the wings includes an edge. The first end of the ridge is placed at a higher elevation than the second end of the ridge when a plane defined by edges of the wings is placed horizontally.

Abstract: A cooking apparatus includes a cavity unit having a cooking chamber therein, and a rear wall plate with an introduction hole section therein; a door unit on the cavity unit, configured to open and close an opening of the cavity unit; a convection heater unit on the rear wall plate, configured to generate heat to be supplied to the cooking chamber through the introduction hole section; and an introduction opening and closing unit configured to open and close the introduction hole section and control an amount of heat to be supplied to the cooking chamber.

Abstract: A cooking apparatus includes a cavity unit having a cooking chamber, a top wall plate with an upper heater hole section, a bottom wall plate with a lower heater hole section, and a rear wall plate with an introduction hole section; a door on or over the cavity unit, configured to open and close an opening of the cavity unit; an upper heater unit on the top wall plate, configured to supply heat and/or hot air to the cooking chamber through the upper heater hole section; a lower heater unit on the bottom wall plate, configured to supply heat and/or hot air to the cooking chamber through the lower heater hole section; and a convection heater unit on the rear wall plate, configured to supply heat and/or hot air to the cooking chamber through the introduction hole section.

Abstract: A cooking apparatus includes a cavity unit having a cooking chamber therein, a side wall plate with a discharge hole section, and a top wall plate with an upper heater hole section; a door on or over the cavity unit, configured to open and close an opening of the cavity unit; a circulation duct unit connected to the discharge hole section, configured to guide air discharged from the cooking chamber through the discharge hole section and back to the cooking chamber; and an upper heater unit on or over the top wall plate.

Abstract: A cooking apparatus includes a cavity unit having a cooking chamber therein, a side wall plate with a discharge hole section, and a bottom wall plate with a lower heater hole section; a door on or over the cavity unit, configured to open and close an opening of the cavity unit; a circulation duct unit connected to the discharge hole section, configured to guide air from the cooking chamber through the discharge hole section, and back to the cooking chamber; and a lower heater unit on or below the bottom wall plate.

Abstract: A cooking apparatus includes a cavity unit having therein a cooking chamber and a rear wall plate with an introduction hole section and a discharge hole section; a door on or over the cavity unit, configured to open and close an opening of the cavity unit; and a convection heater unit on or behind the rear wall plate, heating air from the cavity unit through the discharge hole section, and supplying hot air to the cooking chamber through the introduction hole section, wherein the introduction hole section is in a lower part of the rear wall plate, and the discharge hole section is in an upper part of the rear wall plate, separate from the introduction hole section.

Abstract: A stackable cooking apparatus is disclosed for cooking a food item. Also disclosed is a method of manufacturing the stackable cooking apparatus. The apparatus includes a lower vessel and an upper vessel mounted atop the lower vessel. The lower vessel, which can be disposed on the heated surface of a stove, includes a first top wall having apertures therethrough, and defines a first volume in the lower vessel. The upper vessel includes a second top wall free of apertures, and defines a second volume in the upper vessel. Food items to be cooked are placed on the first top wall so that the food item resides in the second volume. Heat from the heated surface rises into the first volume, through the apertures and into the second volume, to cook the food item therein. Means are provided for maintaining the vertical stability of the vessels when the vessels are stacked.

Abstract: A cooking apparatus for use with an oven to reduce the cooking time of sliced prime rib steaks and prevent the steaks from overcooking includes a base pan to be placed in the oven and a rising pan disposed on the base pan, the rising pan having a top sheet able to be a heating surface for the steaks and at least one insulation layer that creates a first air pocket between the top sheet and the at least one insulation layer, and a second air pocket between the at least one insulation layer and the base pan. The steaks are cooked from heat emanating from above the top sheet. The base pan and insulation layer shield the steaks from rising heat, thereby preventing the steaks from overcooking.

Abstract: An oven suitable for roasting chickens and the like comprising at least one oven chamber (1, 2) each oven chamber comprising side walls (4), a floor (55), at least one door (3) and a ceiling, each oven chamber having a plurality of heating levels. At least one heating element cavity (12) external to and communicating with the oven chamber (1, 2) is provided with each heating element cavity (12) comprising at least one heating element (11, 15, 16). The oven has a plurality of air inlets (13, 14) into the oven chamber from the heating element cavity (12) corresponding to the heating levels in the oven chamber and at least one outlet for return air from the oven chamber into the heating element cavity; and air distributor (10) corresponding to each air inlet, each air distributor (10) circulating air from the heating element cavity (12) to the oven chamber through a respective inlet. A method of roasting items in an oven is also disclosed.

Abstract: Provided is a barbecue apparatus for preventing flare-ups and improving temperature distribution and heat retention when cooking on a barbecue. The apparatus comprises at least one plate that is movable between a first position lying atop a respective side of at least one burner tent and a second position withdrawn from the respective side of the at least one burner tent. Further provided are a barbecue comprising said apparatus and a method of preventing flare-ups and improving temperature distribution and heat retention when cooking on a barbecue by moving at least one plate between a first position lying atop a respective side of at least one burner tent and a second position withdrawn from the respective side of the at least one burner tent.

Abstract: A grill has a base platter, a bell-shaped container, a heat diffuser, and a set of vertical skewers and baskets, with each of the skewers having a skewer rod for receiving a meat to be roasted and a handle located at one end of the rod, and each of the baskets having a middle rod and articulated baskets mounted on the middle rod, between which the meat to be roasted can be fixed, and a handle provided on one end of the middle rod, such that tips of rods of the skewers and the baskets are supported by braces of the base platter, intermediate extensions of the skewers and the baskets supporting the meat extend vertically along the bell-shaped container, and upper ends of the rods of the skewers of the baskets close to the handles remain coupled with the streaks of the upper wall of the bell-shaped container.

Abstract: A door is pivotably coupled to a lower portion or an upper portion on the front side of a box so as to be opened vertically to an opening. A gap having a predetermined space is present at the lower portion or at the upper portion between the box and the door with the door closed. The box has an aperture section on the side for introducing outside air blown by an air blower mechanism into a heating chamber. The aperture section is positioned adjacent to the gap on a side surface of the heating chamber. The outside air introduced into the heating chamber through the aperture section moves so as to traverse the opening to block vapor produced from an object being cooked by heating with a heating device from leaking through the gap to the outside of the heating chamber.

Abstract: A vessel incorporating an improved article support surface for supporting an article, such as a food product, during processing (e.g., baking, thawing, freezing), has a surface for supporting a food product or another article and a pattern is formed or otherwise incorporated in the article supporting surface. The pattern incorporated into the support surface is comprised of a set of points (pyramids) creating a high point and a low valley underneath the supported article or food product in which air circulates or flows during processing. In a preferred embodiment various shapes and sizes of baking sheets incorporating a “pyramid pattern” is stamped onto a metal sheet and the stamped metal sheet is then formed into the desired shape. The sheets are constructed of various metal alloys used in the food equipment industry including, but not limited to aluminum, carbon steel, stainless steel, copper, and silicone. The sheets will also be coated with a non stick substance.

Abstract: An indoor range-top grill allows a user to substantially duplicate outdoor grilling indoors. In some embodiments, the indoor range-top grill sits on top of a gas or electric burner of a stove and uses heat from the burner to grill and cook food. Typically, the indoor range-top grill comprises a grill enclosure having an opening at a top and a hole at a bottom, a burner shield positioned inside the grill enclosure, and a grate positioned above the burner shield. The hole allows heat and flame from the burner through to heat the burner shield. In some embodiments, the burner shield comprises a heat director integrally coupled to a grease ring. Preferably, the heat director burns grease, which thereby adds true BBQ taste/flavor to the food. The grease ring typically guides food residue away from the hole, trapping the food residue between the grease ring and the grill enclosure.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: An improved stovetop grilling device includes a grilling surface, a catch tray and a heat conducting element. The grilling surface has a plurality of upward pointing V-shaped first members. The first members are attached at first and second ends to a first supporting frame. Adjacent pairs of their side edges are spaced apart by a first distance. The catch tray has a plurality of downward pointing V-shaped second members. The second members are attached at their first and second ends to a second supporting frame. Adjacent pairs of their side edges are spaced from one another by the first distance. The first supporting frame is located over the second supporting frame such that drippings from the grilling surface fall into the catch tray. The heat conducting element has a plurality of upward pointing planar third members that extend upwardly between the second members and contact undersides of the first members.

Abstract: A bakery tray made of an all-natural fibrous material is disclosed to store, ship, bake, and display single-serve baked goods such as muffins and cupcakes. The tray has a plurality of cups and a top plate for serving the cups in position relative to each other. The tray also includes various structures to provide uniform baking of baked goods in either a convention or microwave oven.

Abstract: A rotating grill platform functional as an independent grill unit or placeable on a grill and that incorporates a stationary lower grill platform with a rotator Fan attached to it in a manner to draw air comprised of smoke and cooking vapors from the grilling chamber and to recirculate the air back to the grilling surface to provide substantially uniform heat distribution for the food being cooked, with the blade tilting mechanism designed to increase or decrease the grill platform rotational speed as per user preferences and the cooking requirements. The grill platform is compact, lightweight, versatile and does not require gas or any Electric power, but can operate in a self sustaining manner.

Abstract: The present invention includes an appliance that has a cook vessel and a temperature regulation system with a Peltier device. The active side of the Peltier cools and heats the cook vessel in the absence of a motive heat distribution system. The temperature regulation system may include a motive heat distribution system on its waste side where the top edge of the fan is located at or above the bottom edge of the any waste heat sink. Methods of cooling and heating food are also part of the invention.

Abstract: An oven comprising a housing, a cavity located within the housing, and a rotator having a first food loading section and a second food loading section is disclosed. The cavity includes a single opening for loading a food item into the cavity. If one of the first food loading section and the second food loading section is located outside of said cavity, then the other of the first food loading section and the second food loading section is located within said cavity. A first cook setting of the oven when the first food loading section is within the cavity and a second cook setting of the oven when the second food loading section is within the cavity are independently controllable. The first food loading section and the second food loading section may be separated by a divider, which prevents heat from escaping from the cavity through the opening.

Abstract: A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product.

Abstract: A heat transfer element includes two wings extending from a ridge. The ridge includes a first end and a second end. Each of the wings includes an edge. The first end of the ridge is placed at a higher elevation than the second end of the ridge when a plane defined by edges of the wings is placed horizontally.

Abstract: Disclosed is a portable, passive-convection oven having a base containing a heat-distributing plate. A grill-plate is placed over the heating plate and a lid put on top. The lid, grill-plate and base each have a handle. A circular hole in the bottom of the base is sized to fit over a domestic stove heating element. A catchment rim running along the perimeter of the hole prevents liquid spilling into the hole. The convection plate has a convex heating surface elevated above the hole by a gap that allows heated air to flow up over the top of the heating surface. The heating surface extends out over the catchment rim. The grill-plate is positioned above the heat surface, and has a number of holes through it that allow heated air to rise through it and heat the items that are being cooked while supported by the grill-plate.

Abstract: A portable baking oven for a pizza or other food item includes a food item heating plate, a base having a heating chamber, and a top cover having a moisture vent and a heat reflector structure extending across the inside of said top cover. When placed on said base, the top cover forms a baking chamber above the heating plate. Heat produced in the base's heating chamber circulates up through air passageways in the base into the baking chamber above the food item heating plate. This circulated heat is reflected back down toward the food item heating plate by the top cover's heat reflecting structure to accelerate baking of the top of a food item placed on the heating plate. The top cover's moisture vent can be located above the heat reflector structure in the top cover, and openings can be provided in the heat reflector structure which allow moisture emitted by a food item being baked in the oven to pass through the reflector structure and out through the top cover moisture vent.

Abstract: A convective cooking apparatus is provided. In some embodiments, the convective cooking apparatus includes a lid that provides for a more effective cooking environment through improved heat capture and/or by creating a convective cooker. Waste heat that normally escapes up the side of a pan is captured by an overhang of the lid and redirected back into the pan and onto the food. In some embodiments, the convective cooking lid includes topographical changes on the surface of the lid adjacent to the pan, the topographical changes inducing a turbulent air flow between the pan and the conductive lid.

Abstract: The present invention relates to cooking grates for use in connection with grills, ovens and/or range tops. In one embodiment, the present invention relates to a cooking grate that is designed to be used in conjunction with a barbecue grill, where the cooking grate is designed to evenly distribute heat across the entire surface of the grate in order to eliminate, and/or reduce, any “hot” or “cold” spots thereon. In another embodiment, the present invention relates to a cooking grate that contains one or more heat transmitting members positioned in such a manner that heat is transmitted from the central portion of the cooking grate to the edge portions thereof, thereby facilitating a more even heat distribution across the entire cooking surface of the cooking grate.

Abstract: A cooker is mounted on a combustion type heating device used as a heat source for the cooker, and has a combustion gas distribution chamber formed in the space between double walls of a dish-shaped cooker base and a combustion gas distribution unit that are sequentially stacked from a lower, and a cooking chamber formed above the combustion gas distribution chamber by stacking the combustion gas distribution unit or the cooker base and a cooking chamber cover unit.

Abstract: A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.

Abstract: A cap for a gas burner is disclosed. The cap includes a center portion including a top surface having a periphery; at least one extension extending outward from the center portion, the at least one extension defining a drain channel extending outward and downward from the top surface; and a ledge extending along the periphery. A spill resistant gas burner assembly incorporating such a cap is also disclosed.

Abstract: A cooking apparatus comprising a housing defining an inner burn chamber, a charcoal tray in the burn chamber for holding charcoal; a cooking surface above the charcoal tray; and an infrared energy emitter positioned between the charcoal tray and the cooking surface. The cooking surface generally is a cooking grid or grill. The infrared energy emitter can be removable and comprise a ceramic, radiant glass or metal element positioned just below the cooking grid, wherein the energy emitter absorbs heat energy in the form of convection and infrared radiant heat generated by burning charcoal in the charcoal tray. The energy emitter generally reaches temperatures of about 200° to about 1000° F.

Abstract: The present invention relates to an apparatus for preparing food by moving a flow of hot air over items of food to heat the food. An apparatus for preparing food according to the invention includes a food preparation chamber (3) with an outer wall (2), an inner wall (4) defining a food receiving space (5) with an air inlet (9) and an air discharge opening (10). The apparatus also includes a fan (12) for moving a flow of hot air successively through the air inlet (9), the food receiving space (5) and the discharge opening (10) and air guide means (6) for returning the flow of air from the discharge opening (10) towards the air inlet (9) separate from the food receiving space (5). A vent (18) is provided which is formed through the outer wall (2) for exhausting air from the food preparation chamber (3) to outside the apparatus and an air guide member (22) directs a portion of the flow of air towards the vent (18).

Abstract: A device for recovering, harnessing and reutilizing heat from along a side wall of a cooking vessel, a cooking vessel comprising such device, and a method of using such device. The device can be constructed as part of the cooking vessel or can be an accessory that attaches to different sized cooking vessels via adjusting means. Specifically, the device is made of a highly conductive and durable metal or metal alloy and comprises a skirt-like body, extending from the side of the cooking vessel and attached to a perforated slip-like portion that may be attached to or integrated into the side wall of the cooking vessel. The device harnesses and reutilizes heat from the underside of the body and safely and efficiently transfers the heat to the cooking vessel through conduction. The device can further comprise diffusers, a bottom portion with a plurality of ventilation openings, and a heat shield.

Abstract: Various types of food preparation pans such as but not limited to food preparation pans used for baking, steaming, chilling, freezing and molding various foods and food combinations intended for consumption are disclosed. The pan includes a plurality of thermal conveyance depressions protruding in a vertically oriented disposition relative to a horizontal inner pan bottom surface; and upwardly projected depressions in an outer pan bottom surface of the thermal conveyance depressions to form hollow depressions spaced in between by bridging portions.

Abstract: A grill pan has a diamond grill forming at least a portion of its cooking surface. The diamond grill may provide a diamond grill pattern on cooked food products without having to turn the food products in a 45 degree angle to make a diamond pattern. The pan may have a diamond pattern raised from a bottom, heat application side of the pan. The pan may be made from cast iron, enamel coated cast iron, or stainless steel. In some embodiments, the pan may be made from cast iron containing from about 1.7 to about 4.5 percent carbon.