Abstract: A cooking appliance having a main body provided therein with a cooking space, a rack formed on a lateral wall of the cooking space, a door configured to open and close the cooking space, and a storage vessel which is held in the rack and in which a food item is placed. The storage vessel may include a first piece having a plurality of removing holes in a portion, in which a food item is placed, in transverse and vertical direction, and at least one bent portion on an edge thereof, a second piece onto which the first piece is mounted, and which has a bent portion at a position corresponding to the bent portion of the first piece, and an insulating member made of an electrically insulating material, disposed on an edge of the first piece, and disposed between the first piece and the second piece.

Abstract: A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.

Abstract: Provided is a packaging pouch for a microwave oven, provided with a steam releasing seal portion having a weakened portion, in which no clogging occurs in the steam releasing seal portion at the time of heat-cooking in a microwave oven, and any clogging occurred can be automatically eliminated. In the present invention, hermetic sealing is effected through heat sealing of a plastic film, and at least one steam releasing seal portion having a weakened portion is provided, with a width of the weakened portion gradually increasing from a forward end portion thereof to be opened toward a rear end portion thereof.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning.

Abstract: A microwave heating construct includes a movable portion defined at least partially by lines of disruption extending between adjacent edges of the bottom panel. The movable portion is adapted to be moved towards the interior space for maintaining a food item in an elevated position within the construct. A susceptor or other microwave energy interactive element may be joined to the movable portion to enhance heating, browning, and/or crisping of the food item.

Abstract: An ovenable cooking apparatus for facilitating the cooking of food components while maintaining the separateness thereof may include a first container for holding a first food component, and a second container for holding a second food component. The separation of the first food component from the second food component maintains the surface area for the first and second food components to facilitate heating of the first and second food components. The first food component may have a liquid based content for producing steam when heated, and one or both of the first container and the second container may define a passage for providing airflow and steam flow for contacting the second container and/or the second foodstuff and heating or steaming the second food component. Additionally, the second container may be steam impermeable for cooking bread and the like.

Abstract: A food press utensil is disclosed that varies incrementally as needed a weight of the utensil for pressing and cooking different food items on a cooking surface, wherein weight adjustment of the food press, by stacking of a plurality of food presses or other compatible weights, results in even heat distribution on the food to allow for uniform cooking and browning. The food press further can comprise a plurality of apertures through the body of the food press, to allow steam to vent and thus to prevent the food from becoming soggy as it cooks. The food press also can be made to accommodate a surface area of the food that exceeds a surface area of the food press, and thus can be used in any pan or griddle. The invention further can comprise a scraper surface to effect debris removal and preparation of the food cooking surface.

Abstract: The disposable splatter guard is a cover for food being heated in a microwave oven. The splatter guard has a fluted wall member and a semi-rigid, pyramidal top made from a fluted material. The flutes of the wall member and the pyramidal top maintain rigidity and prevent the splatter guard from collapsing into the food product. The top has a plurality of vents to allow steam to escape. The pyramidal configuration prevents condensation from dripping back onto the cooked food and permits easy stacking and dispensing. The disposable splatter guard is made from a microwave transparent material, such as paper.

Abstract: Provided is a packaging pouch for a microwave oven, provided with a steam releasing seal portion having a weakened portion, in which no clogging occurs in the steam releasing seal portion at the time of heat-cooking in a microwave oven, and any clogging occurred can be automatically eliminated. In the present invention, hermetic sealing is effected through heat sealing of a plastic film, and at least one steam releasing seal portion having a weakened portion is provided, with a width of the weakened portion gradually increasing from a forward end portion thereof to be opened toward a rear end portion thereof.

Abstract: The microwave oven of the invention comprises a food-cooking cavity, microwave-generating means, a floor with a discharge orifice to which is removably fixed a protective strainer (11) comprising a circumferential base (15) for contact with the floor, characterised in that the base (15) of the strainer (11) comprises a plurality of spring-forming feet (19) which form anti-electric arc means (19). Thus, the spring-forming feet (19) form anti-electric arc means (19), since their elasticity produces a spring effect which makes it possible to compensate for the irregularities of the contact surface on the floor, and to ensure good contact, hence preventing the formation of electric arcs.

Abstract: A microwave cooking system is described for use in cooking pasta and alike in a microwave oven. The microwave cooking system includes a base receptacle, a colander, and a ventilation cover. The colander is sized to be suspended and nested within a central cavity of the base receptacle. The ventilation cover is sized to mount on top of the colander. An optional storage lid may be included for use in sealably engaging onto the base receptacle in which the colander and the ventilation cover can be nested within the base receptacle sealed with the storage lid. The method includes the steps of affixing, cooking, filling, heating, obtaining, placing, removing, and repositioning.

Abstract: A disposable utensil for cooking, warming, and heating articles. More particularly, in the preferred mode, the invention is a disposable utensil which comprises a liner surrounding a permeable armature, which comprises a plurality of vertical members configured in a predetermined framework. The armature functions to elevate an article such as any type of food, in such a manner as to prevent the article from becoming soggy from contact with effluent drippings produced during the cooking, warming, or heating process. The invention may also utilize an optional support element for heavier or larger articles, as well as an optional layer of absorbent material, such as ovenproof paper, felt, wadding or fibrous material for enhanced absorption of effluent drippings. The utensil is suitable for usage in connection with cooking appliances of all types and all sizes.

Abstract: A microwave anti-heat supporter for a piece of food to be heated by microwave includes a heating platform, a plurality of supporting legs, and a heating arrangement. The heating platform has an upper supporting surface for the food resting thereon, and a lower ventilating surface. The supporting legs downwardly extend from the ventilating surface of the heating platform to raise up the supporting surface of the heating platform in a suspended manner. The heating arrangement contains a plurality of through ventilating slots spacedly formed on the heating platform to communicate the supporting surface with the ventilating surface, in such a manner that the ventilating slots are adapted for allowing the microwave to circulate from the ventilating surface to the supporting surface so as to effectively generate a uniform heat applying at the food on the heating platform at all directions.

Abstract: A bacon cooker and method for microwave cooking of bacon. The bacon cooker includes an outer container, an inner container, a rack, and a lid. The lid is releasably attached to the container via a plurality of cam locks that which engage the container and rim and force the rim into the engagement with the underside of the lid. Lever arms with clasps specifically dimensioned to securely engage the outside wall of the lid when the cam locks in are the locked position. The rack is dimensioned to fit inside the container and consists of a plurality of radially extending vanes over which bacon is hung for cooking. The rack includes a upwardly extending stem with alternate vanes dimensioned to fit within a centrally located bore on the lid for securing the container to the lid. A microwave reflective surface is positioned between vacuum sealed outer and inner containers.

Abstract: A microwave oven includes a cooking cavity, a skewer which receives food therethrough to hold the food, and a container which contains the food therein so as to prevent oil produced from the food from being adhered to an inner wall of the cooking cavity. Accordingly, the oil generated from the food is not spattered onto the inner wall, and is allowed to collect in an oil collecting tray of the microwave oven through one or more holes of the container.

Abstract: THIS MEAT RACK WILL BE OF MICROWAVE SAFE CONSTRUCTION, A BEVELED DRAIN PAN WITH INCORPORATED HANDLES AND A POURING LIP, REMOVABLE GRILL, DETACHABLE RACK TRAYS AND SUPPORT POSTS, AND A CLEAR COVER WITH TWO (2) VENT HOLES THAT CAN ALSO BE USED TO REMOVE THE COVER. THE ENTIRE UNIT CAN BE DISMANTLED FOR EASY CLEANING.

Abstract: Method and apparatus are described for separating and cooking egg whites. A heat resistant bowl includes a bottom portion and a wall portion, a lid for removably engaging the wall portion of the bowl in a snug fit, and a separator for separating liquid egg whites from eggs, the separator being connected to the lid, whereupon the egg whites are cooked in the bowl by subjecting the bowl to microwaves.

Abstract: Improved disposable three layered pads for collecting cooking grease produced during the cooking of fatty foods particularly in the cooking area of a microwave oven as described in U.S. Pat. No. 5,814,396. These pads comprise (a) a top grease absorbing layer having at least one ply of a grease absorptive sheet; (b) a middle grease and high temperature resistant layer; and (c) a bottom layer composed of an anti-stick heat insulating sheet. The pad is dimensioned to cover a substantial portion of the bottom cooking area of a microwave oven when used in these devices. The top layer is from 2 to 50 times thicker than the middle and bottom layer. The improvement comprises a small yet effective amount of anti-stick coating on the top layer of these three layered pads. These anti-stick coatings may be selected from such substances as vegetable oils, animal fats and synthetic lubricants.

Abstract: A device for pressing and drying organic materials in a microwave oven. The organic material is inserted between two sheets of thin cloth which are, in turn, sandwiched between two thick felt pads. These pads are then sandwiched between platens made from inorganic material. The assembly is placed in a microwave oven and heated, resulting in a pressed and dried organic material.

Abstract: A microwave steam tray is made of a thermo-formed co-polymer polypropylene quality food grade plastic. The microwave steam tray comprises a plastic container having a dish portion and a connected lid. The dish portion includes a bottom surface with four sidewalls extending therefrom to define a dish interior. A plurality of ribs are raised from the bottom surface to provide a cooking plane. Steam channels are formed between the ribs. The ribs extend radially from a moisture reservoir positioned within the dish interior. The moisture reservoir includes a retaining wall having a cup portion formed within the retaining wall. Recesses are formed within the retaining wall. Liquid based food products may be placed in the moisture cylinder during cooking. Steam generated from the moisture reservoir easily travels down the radial steam channels.

Abstract: A bacon cooker and method for the microwave cooking of bacon. The bacon cooker includes a cover unit for releasably retaining a microwave permeable container having an open end with an annular, laterally projecting rim. The cover unit is designed to extend over the open end of the container and includes a plurality of cam locks which engage the container rim and force the rim into engagement with the underside of the cover unit. The cover unit is provided with a steam vent which includes an elongate, open ended shaft extending outwardly from the cover into the container. A plurality of radially extending arms are affixed to the shaft in spaced relationship to the cover. A hydrophilic material isi placed in the bottom of the container.

Abstract: When drying of garbage is started, the opening and closing valve 61 is opened, and at the same time the processing tank 21 is heated by the heater 31. Due to the foregoing, temperatures in the processing tank 21 and the heating chamber 30 are raised and water contained in garbage in the processing tank 21 starts evaporating. At a point of time when the heating chamber 30 and the condensing chamber 40 are filled with this steam, the opening and closing valve 61 is closed, and the fan 50 is operated, so that steam in the condensing chamber 40 is cooled and condensed. Therefore, steam generated in the heating chamber 30 flows into the condensing chamber 40, and pressure in the heating chamber 30 becomes negative and the boiling point is lowered. Accordingly, it is possible to evaporate water at a low temperature.

Abstract: A device and a method for cooking bacon and other strips of food which lose liquids during the cooking process. The device has a generally rectangular base and cover. The base has an arcuate cooking surface which is gently arched. The base also has a trough surrounding the bottom of the arcuate cooking surface along three sides for collecting the cooking liquids. The cover has an arcuate portion which conforms to the arcuate surface of the base. A skirt with recessed corners extends from the arcuate portion of the cover along three sides and cooperates with the trough in the base. Cooking liquids may be poured from the trough through pour spouts formed in the corners of the base in cooperation with the recessed corners in the cover. The device is held together by a fastening device which locks the cover to the base. A pair of handles formed along two sides of the base provide ease in handling the device and in pouring cooking liquids from the base.

Abstract: Foods cook especially effectively in microwave ovens when raised above the level of the floor of the oven, and arrayed to occupy the volume of the oven chamber while the food portions, such as bacon strips, are hung to permit grease to rapidly drain from the cooking strips. The disclosed system 10 includes a dish 12 sized to catch the resulting liquids. Food supports 14 which attach to protrusions 28 projecting up from the bottom of the dish. The system is held together for sale or storage by a clip 80 which attaches to these same protrusions to trap the upright supports in the dish cavity. The dish preferably includes a handle 24 with cooling ribs 26.

Abstract: A disposable three layered pad for collecting cooking grease. The top layer is made up of at least one ply of a grease absorptive sheet. The middle layer is a grease resistant sheet. Finally, the bottom layer is an anti-stick insulating sheet. The pad is dimensioned to cover a substantial portion of the bottom cooking area of a microwave oven.

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: A microwave bacon cooker device and method are provided including a tray having a bottom and an upstanding side. Two inverted V-shaped racks are positioned in the tray for supporting bacon strips over the tray during cooking, each rack including first and second panels defining each V-shaped rack. The first and second panels further define a gap at an apex of the V-shape sized for receipt of a utensil for handling the bacon strips after cooking. Each rack is separable from the tray, and each rack is separable into first and second panels. The panels mount to one another with a post and socket arrangement. The separable racks and the separable panels facilitate cleaning and compact storage. The tray includes a rectangular inner perimeter for receiving the racks, and a handle surrounding an outer periphery of the tray defining a circular shape. Each panel of the rack includes air ventilation holes, and legs for supporting the panel above the bottom of the tray.

Abstract: A sterilizing container including a container main body for storing therein a plurality of baby bottles and including an opening for storing therein water used to generate steam when the sterilizing container is inserted into and heated in a microwave oven, a cover member for covering the container main body from the upper portion of the front surface to the upper surface of the container main body and including a water pouring opening in the upper portion of the front surface thereof, a support member stored within the container main body and including a plurality of holders respectively for supporting baby bottles, and a tray member connected to the support member a substantially a right angle and stored within the container main body along the back surface thereof to the bottom surface thereof, the tray member having a certain degree of depth for being able to contain water.

Abstract: Foods cook especially effectively in microwave ovens when raised above the level of the floor of the oven, and arrayed to occupy the volume of the oven chamber while the food portions, such as bacon strips, are hung to permit grease to rapidly drain from the cooking strips. The disclosed system 10 includes a dish 12 sized to catch the resulting liquids. food supports 14 which attach to protrusions 28 projecting up from the bottom of the dish. The system is held together for sale or storage by a clip 80 which attaches to these same protrusions to trap the upright supports in the dish cavity. The dish preferably includes a handle 24 with cooling ribs 26.

Abstract: A dielectric oven for heating a product with a tray includes a housing having an access, wherein the housing defines a heating cavity. The oven includes an oven liner which substantially conforms to the interior shape of the heating cavity and forms a liner cavity within the heating cavity. The liner is made from a non-electrically conductive material which may have a low dielectric constant, a low dielectric loss tangent, and a melting point of at least about 225.degree. F. (107.degree. C.). The liner forms a vaportight boundary between the liner cavity and the heating cavity. The liner material may be a thermoplastic resin selected from the group consisting of polysulphone, polyester, and polycarbonate resins. The liner material may be reinforced with, for example, glass fibers, such as in fiberglass reinforced polyester resin. The housing and the liner may have at least one air intake port and at least one exhaust port. At least a pair of contacts may project into the interior of the oven liner.

Abstract: Foods can be cooked, baked or roasted in a microwave oven by enclosing a food-containment dish in a hood. Vent openings in the end wall of the hood permit a controlled escape of steam from the space enclosed by the hood; air heated within the hood provides an updraft condition that induces a flow of steam through the vent openings. Air holes in the hood side wall permit replacement air to flow into the hood to replace air that escapes with the steam. The apparatus achieves a relatively even heating of the food, and a controlled venting of steam from the food throughout the food-cooking process.

Abstract: A device for separating unpopped popcorn kernels from popped popcorn. The device comprises a flat flexible disc having tapering edges, feet or ridges to elevate the disc, and a plurality of holes perforated through the disc. The diameter of the holes will only allow unpopped popcorn kernels to fall through the disc, and not popped kernels. Therefore, regardless of whether the disc is supported at its edge of its feet, there is space for the kernels to fall through.

Abstract: An improved baking pan (10) for short-time combination baking is provided which allows baking of bread or other comestible products using both conventional heating and microwave or rf energy. The pan (10) preferably includes a bottom wall (12) and upstanding sidewall structure (14) which are provided with apertures (26, 28) sized to permit passage of microwave or rf energy therethrough. A liner (34) is positioned within the pan (10) in covering relationship to the apertures (26, 28), so as to prevent passage of uncooked dough or the like through the pan apertures (26, 28), while being sufficiently thin to not appreciably decrease thermal conductivity through the pan walls (12, 14). Combination bread baking using the pan (10) typically involves conventional heating to a temperature of from about 430.degree.-625.degree. F., with simultaneous application of microwave energy.

Abstract: A microwave coffee maker includes a magnetron for generating microwaves that heat water flowing in a conduit toward a filtering vessel. A high voltage transformer is connected to the magnetron. The conduit extends in heat exchange relationship with the magnetron and transformer so that water flowing in the conduit absorbs heat from, and thereby cools, the magnetron and transformer.