Abstract: A package of the type having a container with a bottom surface, a peripheral wall, and a peripheral lip includes a lid secured to the peripheral lip. At least one side flap is secured to the lid and is oriented to extend away from the lid toward the bottom surface, and at least one bottom flap is secured to the side flap and to the bottom surface. The side edges of the lid and the side flap define a plane oriented substantially perpendicular to the lid such that the package is stable when resting on the side edges of the lid and the side flap. At least a portion of the side edge of the bottom flap is angled away from this plane toward the bottom surface. The side flap is oriented perpendicular to both the lid and the plane defined by the side edges of the lid and side flap.

Abstract: A reflective temperature compensating microwave susceptor is disclosed. The susceptor has a microwave interactive heating layer which may be characterized in various ways. In one aspect, the microwave interactive heating layer is operable to provide an increase in reflectance by several factors during heating from 23.degree. C. to 250.degree. C. The microwave interactive heating layer may have a surface resistance that decreases significantly from 23.degree. C. to 250.degree. C. In another aspect, the microwave interactive heating layer may have an electrical conductivity which increases significantly from 23.degree. to 250.degree. C. The microwave interactive heating layer is preferably formed as a thin film deposited upon a substrate, preferably a sheet of polyester. The coated polyester is adhesively bonded to a support member. The microwave interactive heating layer preferably comprises TiO.sub.x, where x has a value between two and one.

Abstract: A method and apparatus is disclosed for a system for heating food products in a variety of microwave ovens. The invention allows the temperature profile of the food product to be set at a predetermined level. A grid is used in combination with a conductive ring. There is preferably a spacing between the grid and the surface of the food product between about 0.25 inch and about 2.4 inches, a margin between openings in the grid between about 0.6 inch and about 1.8 inches, and the openings in the grid are of a size between about 0.75 inch and about 1.75 inches. A single iris embodiment is disclosed. The single iris may be in contact with the surface of the food product or spaced therefrom. An embodiment is also disclosed wherein a grid is in contact with the food surface.

Abstract: A susceptor for heating a food substance in a microwave oven is disclosed which has a thin film of metal deposited on a dimensionally stable dielectric substrate, such as paper. Substrate having a rough surface may be used. Preferably, the susceptor has a complex impedance measured prior to heating, at the frequency of the microwave oven, which has a real part between 30 and 2000 ohms per square. The preferred thickness of the thin metal film is related to the smoothness of the paper substrate. A substrate having a surface smoothness, expressed as an arithmetic average roughness, greater than 0.5 microns may be used with the present invention. The metal film is preferably aluminum having a thickness between 50 Angstroms and 600 Angstroms. The substrate may be coated with coatings such as clay. Clay coated paper substrates having a thin film of metal deposited thereon exhibit improved stability of performance characteristics during microwave heating.

Abstract: A method of heating starch-based bread-like products in a microwave oven for their reheating or cooking by the control of moisture loss, cooling rate and cooling time that toughness and firmness can be reduced relative to an equivalent product.