Abstract: Disclosed is a microwave cooking package and tray suitable for cooking food. The package and tray comprise a laminate structure comprising a lid, susceptor layer upon a backing material, and a plurality of apertures through said laminate structure. This permits uniform cooking and browning of dough enrobed food items and venting of excess moisture to help to control heat generation under the food being cooked, as the apertures remove a portion of the susceptor material.

Abstract: A handled, microwave popcorn service apparatus is provided for cooking and serving popcorn. A service bowl container is formed of a thermoplastic microwave penetrable material. The service container includes a dispensing tube and an access lid.

Abstract: Here is disclosed a microwave transmissive container used to heat precooked food filled therein in a microwave oven, comprising a bottom plate, a side wall extending upward from periphery of the bottom plate and a cap bonded to upper edge of the side wall to close the container, the container being characterized by that: the bottom plate is provided in the vicinity of its central zone with a hollow prominence extending through the bottom plate upward to a level such that a top vent hole of the prominence lies an upper space within the container so that vapor generated from upper surface of the precooked food as it is heated in the microwave oven may be taken in by the top vent hole of the prominence and guided to lower side of the bottom plate.

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: 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 microwave cooking grill comprises a grill element which is a continuous conductive loop shaped into a plurality of linear segments. Substantially the entire loop is capable of collecting microwave energy without the use of designated antenna portions. In one embodiment, the grill elements are provided within a microwave cooking grill and steamer which has a bottom tray and a top lid. A pair of grill assemblies are provided each of which includes a plurality of the grill elements attached to a rack. One of the grill assemblies is placed within the tray and the other grill assembly is attached to the lid. A comestible is placed between the grill assemblies whereby the continuous grill elements of each grill assembly contact the comestible and grill the comestible as the grill elements absorb microwave energy. Alternatively, the grill assemblies may be flipped whereby the grill elements face away from the comestible and the comestible is sandwiched between flat steaming surfaces of each rack.

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 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 cover for microwavable containers is formed of a composite of textile materials which enhance microwave cooking. One layer provides insulation to hold heat within the microwavable container, while another retards splattering. The device allows steam ventilation from the container without the requirement of lifting a corner of the container, or otherwise taking steps to provide ventilation. The cover is machine washable. The cover has an elastic perimeter which allows the cover to be placed over the container, with the elastic holding the cover in place against the container, and allows the cover to fit a range of variously sized and shaped microwavable containers.

Abstract: A method of microwave cooking, heating and re-heating includes the steps of placing food to be cooked, heated or re-heated into a microwave compatible container having an open mouth thereof and, thereafter, applying over said mouth of said microwave compatible container an FDA grade waxpaper having a basis weight in a range of about 15/25 to about 30/40. Thereafter, the container is placed in a microwave oven for less than a prescribed period of heating for such food type and quantity. Alternatively, such FDA grade waxpaper may be tightly wrapped or enclosed about food to be heated and thereafter placed within a microwave oven, thereby dispensing with the use of any microwave compatible container.

Abstract: Pizza pan shielding systems and methods generally include one or more of the following: a pan, a bottom shield, a top shield, and a ring shield. Each of these elements preferably incorporates a plurality of perforations. The size, location and density of these perforations, and/or the material make-up of the element(s), determine whether certain types of baking energy from various heat sources will reach a food item located within the system. Substantial evenness of cooking results, in a short time period and at reasonably baking temperatures. Embodiments of the invention address the problems of underbaking in central areas of the food item and overbaking, dryness, microwave-induced toughness or burning of outer areas of the food item, such as a crust area. Embodiments of the invention have particular, though not exclusive, application to the pizza-baking devices and methods.

Abstract: A compact microwave oven is provided which has a top-opening, space-efficient housing. An optional container is also provided which is adapted to fit within the housing and to contain the foodstuff to be heated.

Abstract: A metal container which can be utilized in a microwave oven has an interior and an exterior defined by a bottom and at least one side wall. Each side wall has a height which does not exceed 40 percent of the wavelength of the microwave radiation. The container is adapted to receive an object into its interior through an open top. Microwave-transparent electrical insulation is disposed on each side wall and on that part of the bottom which would, in the absence of insulation, contact the floor of the oven. This microwave transparent electrical insulation may be a coating on the metal, a label, or a sleeve placed around the container. A microwave transparent, electrically-insulating cap is removably disposed at the top of the container. The top of the container also may have a removable seal disposed thereon. Also, a method for storing an object, then subjecting the object to microwave radiation comprising first placing the object in the removably sealed metal container.

Abstract: A microwave oven baker assembly including a main cooking base assembly with a top cover member releasably mounted thereon and being operable to cook a food product utilizing a cooking medium therewith. The main cooking base assembly includes a pair of adjacent cooking container members of a generally cylindrical cup-like shape separated by an intermediate separator wall; outer side walls and outer end walls; a pair of laterally extended handle members, and a top cover sealing surface engageable with a top cover member. Each cooking container member has a bottom wall with upwardly, outwardly tapered inner walls. The top cover member is provided with a cover body section integral with a top handle section and having a sealing rim section and a sealing flange section.

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: A container for containing a dummy load while being subjected to microwave radiation that includes a first surface with an exterior surface and an inner surface, wherein the first surface includes an optically transparent material. A second surface having an exterior surface and an inner surface facing the inner surface of the first surface, the second surface attached to the first surface wherein both of the inner surfaces define a volume of space into which the dummy load is placed. The dummy load is supported on the second surface and positioned to be subjected to microwave radiation that passes through the optically transparent material, wherein the dummy load is not heated by the microwave radiation that passes through the optically transparent material.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: A microwave oven with built-in food covering mechanism, the microwave having a body defined by a top, bottom, sides and rear. A door is hingedly connected to the body and is opened to reveal an open interior of the body. A covering member is suspended within the oven interior and is operably connected to an electric motor built into the microwave body. The motor includes a rotating gear head which rotates in one of two directions to either wind or unwind the cord to either elevate or lower the covering member within the interior. A microprocessor energizes and deenergizes the motor and is operated by any of a selection of spring loaded, pressure actuated or sensing switch assemblies within the microwave interior.

Abstract: Since, food sealed tightly in a packaged does not permit steam to be released from the food during heating, conventional microwave ovens using a hygrometer cannot identify the type of food, and an automatic heating is therefore impossible. A microwave oven of the present invention includes: a temperature detector for detecting the temperature at the top of the lid of the package of a packaged food; a first calculating unit for calculating a first parameter representing a degree of rise in the detected temperature during a period of time since the heating is started until a predetermined change in the detected temperature is attained; a second calculating unit for calculating a second parameter representing a degree of rise in the temperature after the predetermined change in the temperature is attained. A controller judges the amount of food in the packaged food based on the first parameter, and judges the packing state of the packaged food based on the second parameter.

Abstract: The present invention provides a microwave silicate foam susceptor which comprises a dry sodium silicate foam substrate coated with an effective amount of microwave active material. The silicate is preferably a sodium silicate, but can be other suitable alkali metal silicate, and the active constituent is preferably graphite, but other actives can be used. The susceptor of the present invention is capable of quickly reaching and more importantly maintaining extremely high temperatures. This enables it to brown and crispen foods in a microwave oven.

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: A microwave oven with built-in food covering mechanism, the microwave having a body defined by a top, bottom, sides and rear. A door is hingedly connected to the body and is opened to reveal an open interior of the body. A covering member is suspended within the oven interior by a length of cord which extends through the top of the oven and is connected to an electric motor built into the microwave body. The motor includes a rotating gear head which rotates in one of two directions to either wind or unwind the cord to either elevate or lower the covering member within the interior. A microprocessor energizes and deenergizes the motor and is operated by either a key entry and a program memory or by a lever arm switch and limit switch assembly within the microwave interior.

Abstract: A device and method for microwave heating of premoistened fabric sheets held within a microwave heatable container, the container retaining heat and moisture over a period of time is provided. The microwave heatable container comprises: a microwavable housing having a top border defining an upper opening, an exterior surface, and an interior surface; a microwave heatable liner in connection with the interior surface of the housing, the liner defining a cavity within the housing for disposing premoistened fabric sheets; and a lid having a bottom surface for closing the upper opening of the housing.

Abstract: A thermally insulated cooking device, including an insulated container, a cooking spot suspended inside the insulated cooking container, an insulated outer lid which closes off an upper opening of the insulated container, and an inner lid for closing off an upper opening of the cooking pot. Further included is a heat retaining material that can be heated by microwaves, which is removably attached to an inner face of the insulated outer lid. By attaching the heat retaining material, after it has been heated in a microwave oven, a temperature drop inside the insulated container can be substantially and safely prevented since heat radiates from the heat retaining material into the insulated container. Moreover the heat retaining material can be safely handled.

Abstract: An microwave container with synergistic active elements provides more uniform heating than prior art containers, and is more tolerant of variations in food product, load and heating conditions. The active elements (which are conductive and microwave opaque) include an annular ring in the base of the container, a band extending from the base of the side walls up the walls to a level approximately even with the anticipated fill level in the container, a lip extending from the bottom of the side walls onto the base, and at least one, preferably three cooperative active elements in the lid of the container. These containers can be used for thawing and cooking frozen, uncooked meats and other foods, with which prior art containers produced unsatisfactory results.

Abstract: A container for food includes a paper-based substrate, and at least one grease and moisture resistant coating applied in liquid form to the paper-based substrate. The liquid coating is preferably formed from an aqueous-based dispersion of acrylic-based material. The liquid coating remains resistant to grease and moisture issuing from food at temperatures in the range of about -20.degree. F. to 425.degree. F.

Abstract: Sand-based biodegradable articles, such as planar frangible targets and formed three-dimensional tableware and food containers, are disclosed. The articles are made formed of a mixture of sand and a decomposable binder, the binder preferably comprising by weight 30-40% starch, 20-30% salt, 1-3% oil and water. The articles are preferably coated with a decomposable waterproof sealant.

Abstract: A microwave cooking apparatus having a steam generating chamber constructed to receive microwaves and a cooking chamber constructed to be shielded from microwaves but which communicates with the steam generating chamber so that the food is cooked by exposure to steam heat rather than microwaves. Alternatively, microwave transmitting areas in the shield of the cooking chamber permit partial transmission of the microwaves so that the food is cooked by a combination of steam and microwave heat.

Abstract: A food covering device for use with a microwave oven. The microwave oven has a door hingedly attached thereto and an interior which is defined by a top, sides and a bottom. The device includes a cover having a top and side wall which defines an open interior. The cover is suspended within the oven enclosure by a cord which attaches to the cover at one end and to the door of the oven at the other end. The cover is actuated from a first suspended position within the oven enclosure to a second position overlaying the bottom of the oven enclosure when the door is closed. A height adjuster is provided for adjusting the extent which the cover is actuated from the first to the second position. The cover overlays an item of food placed upon the bottom of the microwave interior when it is desirable to heat the item. The cover may also be adjusted solely at the height adjuster without the opening and closing motion of the door.

Abstract: An ovenable food package including a non-circular base having legs extending therefrom. The base is constructed and arranged such that an exterior gap is created between a portion of the base and the support surface of a food heating apparatus into which the package is placed. The base is also constructed and arranged such that at least one interior gap is created between the food product contained in the package and the base when the food product rests on the base. This construction and arrangement insures uniform and efficient heating of the food product and also insures that moisture in the form of steam can escape from the food product so that the food product comes out of the oven crispy and not soggy. An ovenable food package is also disclosed that has a sidewall extending from the base that terminates in a stepped flange and a removable lid for covering the base. The lid is sized and shaped such that a removable portion of the lid can be positioned to rest on the stepped flange.

Abstract: Cooking elements for cooking foods in a microwave oven include provisions for a water reservoir in an outer cooking element, with an inner cooking element holding food to be cooked. Again, there is a provision for a filter to prevent condensed water droplets from directly falling onto the food. Different embodiments are disclosed, and different types of elements for containing or holding food to be cooked are also disclosed.

Abstract: A microwave heating package for containing a food item to be cooked in a microwave oven including a top wall, a bottom wall and a side wall. A microwave interactive layer is affixed to the bottom wall for converting microwave energy into heat. The side wall is scored to define a first end flap and a second end flap. Each end flap is partially separable from the remainder of the package along the scoring and is hingedly connected to the bottom wall such that the separable portion of each end flap is pivotable from a first unseparated position to a second position located underneath the bottom wall.

Abstract: An ovenable food package for holding a food product. The package has a base which is constructed and arranged such that at least one exterior gap is created between the base and the support surface of the oven (conventional or microwave) in which the package and food product are placed into to be cooked. The base is also constructed and arranged to create at least one interior gap between the food product and the base. A further ovenable food package is disclosed in which a lid is provided that is adapted to be removed and then replaced on top of the package to create a space between the food product and the lid. A food package including a base for the food product and a box containing the base and food product is also disclosed.

Abstract: Disclosed are vacuum-packed food packages (10) having enlarged head spaces (56) under high vacuum, which enable food products (58) to be retorted after sealing, with resulting improved flavor, color, texture, and/or nutrient retention. Easily removable press-on, pry-off closures (13) having movable insert disks (16) in an outer shell (14) are also disclosed. Pressing the shell upward to remove it from a container (11) first pries a protrusion (28) inside the shell over a snap rib (22) around the container, then moves the shell upward relative to the disk until the snap rib engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band (22), if included, is broken before the shell is pried off or the disk is lifted. Food packages which automatically open when heated in microwave ovens are also disclosed.

Abstract: A splatter guard device is adapted for use inside a cooking chamber of a conventional microwave oven to inhibit splattering of cooking foodstuffs about the cooking chamber. The splatter guard device comprises a cover and a support structure. The cover is sized to extend longitudinally and laterally within the cooking chamber of the microwave oven to at least cover the cooking foodstuffs. The support structure is adapted to be secured in a manner within the cooking chamber of the microwave oven so that the support structure is operative to releasably retain the cover above and proximate to the cooking foodstuffs to inhibit splattering of the cooking foodstuffs about the cooking chamber.

Abstract: Microwave cookware of flexible, transparent material displaying an expandable bottom and two opposing walls, one wall containing an aperture, the other opposing wall displaying an extension, the objective being to manually pull the extension through the aperture rendering the bag closed and, vented, leaving the extension as a handling vehicle.

Abstract: A container for a viscous food product having a configuration which enables relatively uniform heating of the contents at an acceptable rate without scorching in a conventional microwave oven. The preferred container is made from an electrically nonconductive material having a generally ovate bottom wall and a side wall extending upward therefrom to an upper end portion. The side wall may have a substantially ovate cross-section over substantially its entire height. The ovate cross-section may have a width-to-depth ratio of approximately 2:1 over substantially its entire height. The upper end portion may convexly decrease in width proceeding upward on the container.

Abstract: A package for microwave heating of a sandwich product which normally contains a bread component and non bread components which are either inserted into the bread or deposited on the bread. The non bread components, such as meats, chicken, fish, cheese, vegetables, sauces and the like are placed into a separate container and this non bread component container and the naked bread component are simultaneously contained within a microwave heating package. Microwave suseptor material surrounds at least portions of the bread component for crisping the bread to give it a good baked quality. The non bread component container may first be removed from the package so that the bread component and non bread components may be microwaved separately.

Abstract: A container for use in a microwave oven formed from a microwave transparent material and having coated on at least part of at least one inner surface thereof a browning agent for transfer of a brown coloration to a surface of a food item.

Abstract: Disclosed herein is a specially designed container for cooking foods. In a preferred embodiment, the container has a centrally located segregated receptacle for containing a liquid. Upon heating, steam is formed from the liquid in the receptacle and circulates throughout a chamber wherein the food is contained. The combination of circulating steam and microwave energy yields reduced cooking times for many foods and preserves the aesthetic qualities of food cooked in the container disclosed herein.

Abstract: A package for heating food has a cover for covering a tray and provides an aluminum laminate for covering the tray side wall. The cover is configured to extend over the top opening or over the base of the tray and cover the tray side wall. In one embodiment, only side edge portions of the cover are formed of an aluminum laminate. In another embodiment, the entirety of the cover is formed of an aluminum laminate, in which case, the cover has lines of weakening positioned therein for tearing and removing a central portion of the cover.

Abstract: A packaging container for use in connection with microwave cooking of foodstuffs is provided. The container can be opened up so as to define an extended base area, allowing foodstuffs comprising individual items to be spread out during cooking. The extension is achieved by utilization of container portions not originally part of the base. The extended base area preferably is covered with microwave susceptible material.

Abstract: A disposable package assembly for storage and subsequent microwave heating of a food item. The package assembly includes a container body having one or more raised lands integrally formed on the bottom surface thereof. The one or more raised lands support a microwave browning disk, and a food item is supported upon the browning disk. The one or more raised lands create an air space between the bottom of the container body and the browning disk to promote even circulation of heated air. A lid is disposed over the container body to enclose the food item.

Abstract: A microwave susceptor which includes a dielectric substrate and a dry layer of microwave active coating material overlaying at least a portion of the substrate is provided. The coating material includes a silicate binder and an active constituent and the weight ratio of the silicate to active is about 98:2 or less (i.e. less silicate). The dry layer is electrically continuous and has a surface concentration of active constituent of about 1 gram per square meter or greater. Sodium silicate is preferred as the binder and graphite is preferred as the active constituent. In addition additives such as saccharides, glycerine and plasticizers can be added to inhibit thermal shut down and to increase the flexibility of the dry layer. The susceptor can exhibit moderate heat performance or even high heating performance if desired.

Abstract: A food container thermoformed from nucleated polyethylene terephthalate sheet. The food container comprises an opaque or colored tray formed from nucleated polyethylene terephthalate in a crystalline state so that the tray remains rigid at elevated temperatures. The food container also comprises a substantially transparent cover formed from nucleated polyethylene terephthalate in an amorphous state. The food container also comprises a hinge that connects the cover to the tray.

Abstract: A disposable food container formed of sand and a decomposable binder. The disposable food containers are suitable for holding, storing and exposing food to heat in both conventional and microwave ovens. The decomposable binders contain 20 to 40% by weight of a binder selected from the group consisting of starch, grain flours and mixtures thereof, 20 to 30% by weight salt, 1 to 3% by weight oil and water. The containers are covered with a coating to prevent the transmission or absorption of liquids.

Abstract: A microwave utensil for heating two different foods having different microwave absorbing properties allows the foods to be heated simultaneously without overheating one of the foods. The utensil includes a lower vessel to receive a first food and a second vessel which is nested within the first vessel to displace a portion of the first food item. A second food item is placed in the second vessel such that the first food item shields the sides of the second food.

Abstract: A microwavable container useful in the microwave heating of items, particularly foodstuffs, comprises readily separable components. An outer shell which will remain relatively cool and, therefore, capable of being handled, is flexibly hinged to an inner shell capable of sustaining high temperatures. The inner shell rotatably folds about the flexible hinge in such a way that it is arranged in a substantially spaced relation to the outer shell and is releasably secured to the outer shell. The outer shell is made of a first microwavable polymeric material. The inner shell is made of a second microwavable polymeric material which is different from the first microwavable polymeric material. A consumer may heat a food product in the inner shell of the present invention without risking contact with that inner shell when the inner shell becomes hot. After use, the components are readily separable for separate recycling processes.

Abstract: A utensil for microwave cooking for eggs includes a container body of microwave transmisable material having a side wall merging with a base. The base includes a centrally located yolk retention portion and forms with the side wall a white retention portion. The form and relative disposition of the base and side wall are such that substantially all microwave radiation first entering the yolk after passage through the egg white will previously have passed through the side wall or base.

Abstract: This invention covers a shallow bottom part adapted to receive an individual lobster from the Homaridae family on its back, shaped generally of lobster shape, with claw-shaped portions for receiving the lobster's claws and an elongated portion extending therefrom receiving the lobster's tail. Extending across the claw-shaped portions are retaining strips to retain the respective claws of the lobster and breakaway parts hinged from the respective opposite sides of the elongated tail portion which when joined retain the lobster's tail and with the claws retained, release of the live lobster by itself is prevented when the bottom part containing the lobster and the cover extending thereover is placed in the microwave oven for the cooking operation. For cooking a Rock lobster from the Palinuridae family or crayfish without claws, a liner is provided that is without clawshaped portions to better confine the clawless lobster.