Abstract: A microwave-oven, hand-operated kitchen appliance to prepare coffee, tea, soy, rice, and egg beverages, froths and desserts, methods for its use and products therefrom. The kitchen appliance homogenizes saturated and unsaturated fat into skim milk, milk, cream, soy, rice and egg to produce enriched beverages, froths and desserts. Microwave-roasting of green coffee beans, soy beans, rice grains and similar beans and grains provides microwave-roasted snacks and beverages. Beverages, froths and desserts are prepared frozen, chilled or heated with and without a foam topping both alcoholic and non-alcoholic. Semi-permanent, nylon-mesh filters replace disposable paper beverage filters.

Abstract: Certain denaturable protein food products can be whipped into a stable foam product. These include milk products such as whole milk, skim milk, cream, half-and-half, evaporated milk and reconstituted powdered milk; and egg products including whole eggs, egg yolks, egg whites and reconstituted dried egg products including whole eggs, egg yolks, egg whites; and uncooked meat products such as finely divided muscle and blood. The un-denatured food products are concurrently denatured and whipped into a foam. The denaturing results from heating, altering the pH, and/or adding denaturing agents such as rennet. The products are identified as PRO-WHIP and include, for example, whipped milk products, whipped egg products, and whipped meat products alone and in various combination with coffee, tea, chocolate or fruit juices.

Abstract: A microwave-reflective vessel with a cold-keeping agent is chilled in a freezer. Then a frozen foodstuff, contained in the chilled vessel, is deep heated by microwave energy while the foodstuff's surface is cooled by conventional heat loss to the chilled vessel. The invention concerns frozen, foodstuffs a) that are difficult to penetrate with a spoon, as frozen whipped cream, b) that frozen are too rigid to easily masticate, as a frozen Milky Way.RTM., and c) that, when cooled on the outside and warmed on the inside, provide a novel taste treat, as a cool outside, warm inside, jelly doughnut. Multiple purpose covers are disclosed that a) retard freezer burn when in a freezer, b) maintain freezing temperatures when in a microwave oven, and c) serve as chilled dessert dishes on the dining table.

Abstract: The invention concerns increasing the utility of a conventional table blender by providing it with an accessory, filter-pouring cap so that it may be utilized as a coffee, tea and beverage maker. The removable jar and blade assembly of a table blender, containing a brewing coffee or steeping tea, is removed from the blender motor, placed in a microwave oven and heated until hot. Then, the jar, containing the hot brewing beverage, is returned to the blender motor where the brewing is completed. Taught are 1) grinding and pulverizing coffee-beans, coffee-grounds, and tea-leaves in a liquid, 2), with an electric mixer, brewing coffee and steeping tea in water or in a milk product, and 3) pouring and filtering a brewed coffee or tea out of a blender jar through an accessory filter-cover. Taught is an accessory blender-blade assemble that includes a cavitation disk and a cutting blade.

Abstract: A microwave-oven, cooking kit to brown, edge-heat and remove fat from meat and to crust bread that includes: (1) one or more flat metal plates, (2) two microwave-oven browning grills, (3) a by-product collection chamber and (3) apparatus to secure, manipulate, compress together and transport these members. These cooking members may be employed individually or in various combinations. The two microwave-oven browning grills are designed to be employed vertically and horizontally. In operation, when vertical, melted fat and other liquid by-products are removed by gravity and compression.

Abstract: The plunger-strainer, of a plunger-type, coffee maker, is divided into two parts, a plunger and a strainer. The plunger and the strainer operate together and apart. The conventional, metal-spring, wire-mesh strainer is replaced with an open-pore, elastic, plastic filter. The plastic filter secures spent coffee grounds or spent tea leaves at the bottom of a beverage during consumption of the beverage. Taught are 1) "grinding" coffee-grounds, tea-leaves and/or rice grains, 2), with an electric mixer, brewing coffee and steeping tea in water or in a milk product, and 3) filtering the waste products from the mixture. Also, taught is the combination of this invention and a related application, "Apparatus and Methods for Denaturing and Whipping into a Foam Product Protein found in Milk and Egg and the Resulting Product." The related application adds heat and pH denaturing and novel foam beverages. A new coffee making apparatus and improved commercial coffee vending apparatus is described.

Abstract: Novel food products are disclosed which result from microwave-core-heating of dried foods such as pasta, beans, rice, cereal and pulses. The dried, raw foods are piled in a container and placed in a microwave oven chamber. The raw foods are exposed to microwave energy until they become browned and develop a toasty taste which is different from the taste of the dried, raw food products. The microwave cooking kit of U.S. Pat. Nos. 3,985,990 and 4,880,951 is suited for the described core-heating.

Abstract: A two-stage process for baking/crusting food products is proposed. The First Stage is carried out in a microwave oven chamber; the Second Stage is carried out beneath a gas or electric broiler. In both stages, the food is placed on a browning/crusting device which provides a metal cooking surface, heated by adherent microwave lossy materials or on a smooth surface of one or more blocks of microwave lossy ceramic or microwave lossy igneous rock which is supported in a metal tray. In the First Stage, a First Stage kit includes a microwave transparent cover, a microwave transparent thermal insulating support and the browning/crusting device. In the Second Stage, only the browning/crusting device is used to complete the overall process. The browning/crusting device is pre-heated in a microwave oven to achieve an elevated browning/crusting temperature before applying food to the browning/crusting device.

Abstract: Improvements in and new methods of using a prior art cooking kit are taught. The prior art kit includes an imperforate, metal outer pot, a perforated, metal inner pot, which nests in the outer pot, and a microwave-shielded, food by-product collection chamber between the two pots. A microwave-transparent cover covers the pots and forms a steam-confining, cooking chamber there between. Improvements include an adjustable, "skewer/support/grill" apparatus, improved handle construction, drainage-fabrication and shape. New methods of combining the cooking of food in a microwave oven and in a thermal oven are taught. The food includes soup, poultry, meat, fish, vegetables, stuffing recipes and crusting recipes. Methods taught concern: a) cooking one food with the by-product of a microwave cooking food, b) fully cooking a food in a microwave oven before frying, baking or broiling the food in a thermal oven, c) baking and crusting a food at temperatures over 500.degree. F.

Abstract: For use in a microwave oven, an invertible microwave-oven oven is provided which includes; a first heating member which has a first surface to heat a food in contact therewith; a second heating member which has a second heating surface to heat a food in contact therewith; connector means which engages with the first and second heating members and which keeps the first and second members in engagement while the apparatus is inverted; a cooking chamber defined by, at least, the first heating member and said second absorptive heating member; a microwave-absorptive substance for each of the heating surfaces, adapted to become hot when exposed to microwave energy and to heat the heating surfaces; and optionally, by auxiliary metal pan members for use within the steam-confining chamber. The connector means may include a microwave-reflective band disposed to adjust the amount of microwave energy directly entering the cooking chamber.

Abstract: An assembly of elements is provided for cooking food in a microwave oven. A heat generating member, a chamber forming member, a collector member and optionally a pan member are provided for assembly in various combinations and sub-combinations. The heat generating member has a metal grilling plate and a coating of microwave absorptive material on one surface and is mounted in a microwave transmissive vessel having an upper sealing rim. A microwave transmissive bowl has a rim engageable with the sealing ring to establish a chamber which will sustain superatmospheric pressures. A collector element having a microwave transmissive pot, a metal pot engaged with the microwave transmissive pot and a perforated metal plate engaged with the metal pot can be combined with the heat generating element as a food heating combination, e.g., a steak cooker. A flared sleeve can be added to provide a popcorn baker assembly.

Abstract: An assembly of elements is provided for cooking food in a microwave oven. A heat generating member, a chamber forming member, a collector member and optionally a pan member are provided for assembly in various combinations and sub-combinations. The heat generating member has a metal grilling plate and a coating of microwave absorptive material on one surface and is mounted in a microwave transmissive vessel having an upper sealing rim. A microwave transmissive bowl has a rim engageable with the sealing ring to establish a chamber which will sustain superatmoshperic pressures. A collector element having a microwave transmissive pot, a metal pot engaged with the microwave transmissive pot and a perforated metal plate engaged with the metal pot can be combined with the heat generating element as a food heating combination, e.g., a steak cooker. A flared sleeve can be added to provide a popcorn baker assembly.

Abstract: A cooking kit which is useful in cooking food in a microwave oven chamber and also can be employed in thermal ovens and on a cooking range. The kit includes an imperforate outer metal pot, a perforated inner metal pot which nests in the outer metal pot. The perforated bottom surface of the inner metal pot is spaced apart from the bottom surface of the outer metal pot to provide a metal shielded drainage collection chamber between the two pots. A microwave transmissive cover fits on the nested metal pots and forms a cooking chamber which includes at least the perforated inner metal pot. The outer metal pot is preferably coated with porcelain enamel which functions as a thermal and electrical insulator.

Abstract: Certain frozen foods, as deep fat fried foods and baked and leavened products, are, during a microwave exposure, buffered against microwave edge and spot heating by enclosing said food within a microwave-permeable, vapor-resistant, heat-resistant enclosure which can employ a vapor release means. Where, within said enclosure and around said food, a microwave-permeable, transparent-to-liquid-and-oil-under-pressure, plastic film is enclosed in a water-and-oil-absorptive, microwave-permeable material and where the defrosting, heating and subsequent cooling can be temperature monitored, where the results can be varied by using water and salt water and where baked and leavened products useful life can be extended by the timely application of water.

Abstract: The defrosting and subsequent heating, cooking and/or baking of a frozen convenience food, in a microwave oven, is enhanced by surface-defrosting-wetting the surface of said frozen food with water to cause a positive surface-to-core differential in microwave lossiness in said food prior to exposing said surface-defrosted food to microwave radiation. Described is the step of blotting and/or draining off excess water after wetting and prior said exposure to microwave radiation. Described is adding replacement frying oil to microwave-heated fried convenience food. Also, described is the combination of the methods of this invention with the methods and apparatus described in U.S. Pat. Nos. 3,985,990 and 3,985,991 and in copending application U.S. Ser. No. 129,360, filed Mar. 11, 1980. The harvest-freezing for later defrosting of certain foods is described.

Abstract: An apparatus is described to bake meat or fruit pies with full top and bottom crusts while in their metal plates in a microwave oven. The pie is baked in an enclosure designed to contain said pie, in steam generated by said pie, while microwave energy, by direct exposure, simultaneously (1) bakes said pie's top crust and (2) converts to heat within a microwave-lossy heating element which heating element in contact with said metal pie plate, on heating, bakes said pie's bottom crust. Described are methods to create superheated steam and trap condensed water within said enclosure. Described are novel microwave-oven, microwave-lossy heating elements made of two metal sheets sandwiching a microwave-absorptive material.

Abstract: A microwave-reflective first container, designed to preclude microwave exposure of the sides and bottom and limit exposure to the top of a shelled, raw egg contained therein, is covered by a microwave-permeable lid and nested within a microwave-permeable second container so that the bottom and lower sides of said first container are in physical contact with a microwave-lossy liquid contained therein. Also, disclosed are (1) temperature monitoring, (2) a spoon shape to said first container's bottom, (3) restricting the ability of said first container to rotate and (4) methods of using said apparatus to soft and hard cook raw, shelled eggs from both their prefrozen and room temperature states.

Abstract: The surface of an article to be dried, during a microwave exposure, is temporarily extended by enclosing said article within a microwave-permeable, vapor-resistant, heat-resistant, elastic or rigid enclosure which employs a water and/or vapor release means, and, during a microwave exposure, the vapor temperature of said heating article is monitored.

Abstract: Apparatus and methods for selectively defrosting and baking a frozen pizza pie by exposing the bottom crust of said pie to microwave radiation and using the waste heat expanded in said baking to heat the remainder of said pie while said remainder of said pie is impeded from receiving said microwave radiation by a vapor-permeable, microwave-reflective member and said bottom crust; and, then in the case of a frozen pie with a top as well as bottom crust, selectively heating the top crust of said pie during a second exposure to microwave radiation and using the waste heat expended baking said top crust during said second exposure to heat the balance of said pie while said balance is impeded from receiving said second exposure of microwave radiation by a vapor-permeable, microwave-reflective member and said top crust.

Abstract: Methods of using an improved heating member for microwave heating comprising: (1) a microwave reflective, heat-conductive container with an obverse surface which limits the depth of penetration of microwave energy into an oven load when said load is located in surface contact thereon and with a reverse surface which shields, from exposure to microwave energy, liquid condensation when received thereon, and (2) a microwave-permeable, liquid-absorptive body disposed to absorb liquid from said reverse surface and transport by capillary action said liquid to a location exposed to said microwave energy.