Abstract: A utensil for containing foodstuffs, applicable to cooking in a microwave oven, including a receptacle made of an elastomer material with an access opening and a cover for covering the access opening. The receptacle is formed by one or more walls including a bottom wall in elongated channel shape and opening edges defining the access opening at a height greater than the bottom. The bottom wall includes reinforcing ribs projecting outwardly from an outer surface thereof and providing supports leaving most of the outer surface of the bottom wall exposed to the surrounding atmosphere when the receptacle is on a support surface. The bottom wall is connected at its ends to end walls determining respective end opening edges configured to support lids.

Abstract: The utensil comprises a flexible container (10), sized to contain at least one shell-less egg, and a lid (20) capable of closing said container (10), wherein the container (10) containing said shell-less egg and closed by said lid (20) can float in boiling water in order to boil the egg. The container (10) comprises a cup (11) having an upper region (11a) adjacent to a top opening (13) that is bulkier than a lower region (11b) adjacent to a bottom (12). The container (10) has a perimetric flap (14) extending outwards and downwards from a rim of the top opening (13), so that, when the utensil is floating, said perimetric flap (14) traps air, thereby contributing to the buoyancy and flotation stability of the utensil, with the cup (11) being substantially submerged and the lid (20) being substantially above water.

Abstract: The ice-cube tray for making ice cubes that includes a tray (10) having side walls (11) and a bottom wall (12) with a plurality of compartments (31) capable of holding a liquid to be frozen, and a lid (20) sized to cover the tray (10). The bottom wall (12) of the tray (10) is shaped with a plurality of recessed and projecting surfaces (12a) defining the compartments (31). The lid (20) has side walls (21) fitting in the side walls (11) of the tray (10) and a cover wall (22) shaped with a plurality of recessed and projecting surfaces (22a) that cooperate with the recessed and projecting surfaces (12a) of the bottom wall (11) of the tray (10) in a formation of a plurality of closed mould cavities (32) for formation of the ice cubes when the lid (20) is placed covering the tray (10).

Abstract: A kitchen container (10) is made of a flexible material fit for culinary applications, such as a silicone elastomer, and it has the shape of a bowl with a base (11), a perimetric wall (12) and a perimetric rim (13) that forms an upper opening. The perimetric wall (12) is flexible enough to allow first and second opposite sides (12a, 12b) thereof to be bent towards each other, and they are provided with fastening elements (14, 15) to fasten said first and second opposite sides (12a, 12b) of the perimetric wall (12) to each other in such a position that portions of the first and second sides (12a, 12b) of the perimetric wall (12) overlap each other and said perimetric rim (13) forms two opposite openings separated by said overlapping portions. In the bent, fastened position, it is useful for cooking in a microwave and a conventional oven.

Abstract: A utensil for containing foodstuffs, applicable to cooking in a microwave oven, including a receptacle made of an elastomer material with an access opening and a cover for covering the access opening. The receptacle is formed by one or more walls including a bottom wall in elongated channel shape and opening edges defining the access opening at a height greater than the bottom. The bottom wall includes reinforcing ribs projecting outwardly from an outer surface thereof and providing supports leaving most of the outer surface of the bottom wall exposed to the surrounding atmosphere when the receptacle is on a support surface. The bottom wall is connected at its ends to end walls determining respective end opening edges configured to support lids.

Abstract: Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum. The operation of removal of the baked product from the mold is simplified; further, the molds can be easily made in any desired shapes and handling of the molds is improved.