Abstract: A mobile pizza kitchen utilizes a pickup truck with a camper shell that covers the cargo bed. A radiation type intermittently operated oven and refrigerated case are located in the bed and covered by the shell. A clutched AC generator is installed under the hood of the truck and is driven by a serpentine belt connected to the engine. The electricity from this generator is used to power the oven, refrigerated case and other equipment. One type of oven that is suitable for this mobile pizza kitchen utilizes quartz halogen lights which produce ultraviolet and infrared radiation. In order to cook pizza, the driver must exit the cabin of the vehicle and open the tailgate and the rear door of the shell. Cooking occurs while the vehicle is stopped. The oven and the case are vented to atmosphere to prevent overheating of the rear compartment. The engine of the truck is left on while cooking so that the generator can produce electricity for the oven and the refrigerated case.

Abstract: The kiosk (10) enables pasta portions of the type forming the classical Italian first course to be prepared, and comprises: an automatic pasta cooking machine (18); a cooking hob (20) for amalgamating within a suitable container, by heating accompanied by mixing, the required sauces or condiments with the pasta previously cooked in the pasta cooking machine; and means (22) for heating the sauces or condiments and/or for maintaining them hot.

Abstract: An apparatus and method for making uniformly shaped snack food chips which can be stacked for packaging, e.g., in a cylindrical canister or a canister which conforms to the contour or perimeter of the snack food chips. The apparatus features two-part mold cavities in which chip preforms are restrained and transported through hot oil to be cooked. Preferably, the mold cavities are defined between a pair of rotating belts, one lower belt and one upper belt, which together “encase” or “sandwich” and thereby restrain the chips. According to the method, a continuous sheet of dough is toasted and then proofed before being cut into individual chip preforms. The preforms are then placed into the mold cavities and transported through hot oil to be cooked. Vacuum transfer rollers are used to facilitate placement of the chip preforms into the mold cavities and extraction of the cooked chips from the mold cavities.

Abstract: A meat roaster capable of preventing meat from burning and sticking to a grill is provided. The meat roaster includes a body having an accommodating portion for accommodating a heat source. A grill connected to the body includes a frame and a fluid circulating pipe. The pipe is mounted at one side of the frame in such manner that the pipe is repeatedly bent at regular intervals. The pipe has an inlet socket formed at one end of the pipe and an outlet socket at the other end of the pipe. A temperature controller controls a fluid circulating through the pipe of the grill at a predetermined temperature which prevents the grill from overheating.

Abstract: A cooking container such as a pot, skillet or deep fryer is geometrically shaped to lie upon and to optimally extract heat from the firebox of a vertical hearth barbecue grill. The container has a bottom heat extraction surface that lie directly over the fuel source and that spans horizontally across the top portion of the firebox to receive direct convection heating. The container hooks onto a frontal surface of the firebox and includes a heat transfer/absorbing panel that is inclined according to any inclination of the firebox to receive at least a combination of direct convection and radiant heating, e.g., direct and indirect heating. A layer of copper may be placed on or embedded within the side and bottom panels of the container to disperse heat more evenly. Heat transfer surfaces of the container may be corrugated or otherwise expanded in area to enhance extraction of heat from the source.

Abstract: A multipurpose cooking pan has an outward top flange round the top open side thereof, slots and holes on the outward top flange for guiding external heat energy into the inside of the cooking pan during cooking, an endless positioning groove on the outward top flange for the positioning of the pan cover covering the cooking pan, and at least one sloping guide notch cut through a part of the outward top flange for enabling liquid means to be guided out of the cooking pan when the user tilting the cooking pan.

Abstract: A versatile surface cooking cartridge for use in an appliance includes a lower container portion to which is attached a lid member. A first heating element is arranged in the lower container portion and a second heating element is carried by and extends along a lower surface of the lid member. One of a replaceable rack or cooking plate can be positioned in the lower container portion, above the first heating element, to enable food items to be cooked by heat generated by either or both of the first and second heating elements. The cooking plate preferably has a sloped surface leading to a recess trap for collecting byproducts generated during cooking upon the plate. The cooking plate can define a grilling plate, a griddle plate, or a reversible, combination grilling/griddle plate.

Abstract: A barbecue grill cart including a right and a left leg frame assembly, each of the leg frame assemblies having a lower frame assembly and an upper frame assembly. Each of the upper leg frame assemblies also includes a support member configured to receive a barbecue grill. The right and left lower frame assemblies telescopically engage the right and left upper frame assemblies, respectively, thereby forming the right and left leg frame assemblies. As such, each of the front and rear legs has an overlapping region. A front panel and a rear panel, both having flange means at each end configured to receive a corresponding leg, are included. Securing means are passed through the flange means of the front and rear panels, as well as through the corresponding legs on opposing ends of said overlapping region, thereby creating a secure barbecue grill cart structure.

Abstract: An egg roaster for roasting eggs using an electric heater is disclosed. An internal air circulator is provided in an insulation chamber in which is mounted guide shelves for egg loading and forcing circulation and diffusion of an internal air to evenly roast the eggs. An air discharge unit forceably discharges the internal air to prevent egg burning and dewing from moisture. An external air influx member administers the supply of external air.

Abstract: A more uniform heating of a griddle surface of a gas-fired cooking device is provided by a plurality of heating chambers disposed below the griddle surface, with each of the heating chambers heated by at least one naturally fed gas burner. A portion of the hot combustion gases rise into upper zones associated with each heating chamber that have relatively low average front-to-back air flow therein. The upper zones have sidewalls and downwardly extending dam walls that cooperate to create the low flow zones beneath the griddle surface. The relatively low flow rates within the low flow zones allow a more uniform layer of hot combustion gases to be formed along the underside of the griddle surface, thereby more evenly delivering heat to the griddle surface. There may be two or more such heating chambers.

Abstract: A grill plate includes a plate body having a central fluid collecting groove between left and right cooking plate portions. The central fluid collecting groove has opposite front and rear ends, and is defined by a groove wall having opposite lateral wall portions that extend upwardly from a groove bottom. The groove bottom inclines downwardly from the front end to the rear end. Each of the left and right cooking plate portions has an outer peripheral edge and an inner edge connected integrally to a respective lateral wall portion, and inclines upwardly from the inner edge to the outer peripheral edge. A surrounding wall extends uprightly from the outer peripheral edges of the left and right cooking plate portions and the groove bottom at the front end to close the latter, and is formed with an opening in fluid communication with the rear end.

Abstract: An electric grill comprising a large planar surface with shallow sides defining a first cooking surface and an adjustable grillpan carrying a second cooking surface. The first cooking, surface is smooth and flat suitable for cooking or grilling foods. The second cooking surface comprises a plurality of parallel ribs along its surface, and is adapted for grilling foods. Sloped channels between the ribs carry grease away from the food while it cooks. A reservoir on the downside of the sloping surface collects the run-off. The parallel ribs are flat on top but are deeper as the channels approach the reservoir. Placement of the grillpan within the structure comprising the first cooking surface generates three separate cooking compartments. Juices from different foods cooked simultaneously on the three respective grill surfaces are thereby prevented from mixing.

Abstract: A grill flame-up suppressor that includes a bottom container assembly, a vent cap assembly and a lifting tong assembly; the bottom container assembly being constructed from a heat resistant metal in the general shape of an open topped can having a flanged lip opening edge and a circumferential inwardly directed indentation about one third up from a bottom surface of the bottom container assembly upon which a removable heat resistant flavoring agent support screen is supported.

Abstract: A rotisserie oven and cooking plate combination for providing a portable oven and cooking plate device including a rotisserie oven with a housing having a plurality of heating elements therein. A motor is mounted on the housing and mechanically coupled to a removable skewer assembly for rotating the skewer assembly. A first cooking plate assembly has a generally rectangular top surface and bottom surface. An edge of the top surface is hingedly coupled to a lateral side wall of the housing. A heating element is mounted on the top surface of the first cooking plate. A plurality of actuators turns the rotisserie oven and the cooking plate assembly on and off. Each of the actuators is operationally coupled to one of the heating elements. A power supply is operationally coupled to the actuators.

Abstract: A cooking appliance particularly useful as a multi-function toaster oven includes an impaling member in its cooking compartment for impaling a food article to be grilled, and horizontally-extending electrical heaters above and below the impaling member, which electrical heaters are sequentially energized and de-energized according to a predetermined sequence to produce a rotating heat front for heating the food article on the impaling member. The appliance may also include shelf supports for removably supporting one or more wire-screen shelves to enable the appliance also to be used as a toaster oven, a broiler oven, and/or a microwave heater to enable the appliance also to be used as a microwave oven.

Abstract: A versatile surface cooking cartridge for use in an appliance includes a lower container portion to which is attached a lid member. A first heating element is arranged in the lower container portion and a second heating element is carried by and extends along a lower surface of the lid member. One of a replaceable rack or cooking plate can be positioned in the lower container portion, above the first heating element, to enable food items to be cooked by heat generated by either or both of the first and second heating elements. The cooking plate preferably has a sloped surface leading to a recess trap for collecting byproducts generated during cooking upon the plate. The cooking plate can define a grilling plate, a griddle plate, or a reversible, combination grilling/griddle plate.

Abstract: A rotisserie cooker unit having a cooking chamber, control panel and convection heating assembly is provided. In one embodiment, a cooking appliance is disclosed having a cooking chamber configured for receipt of food articles and defining a cavity. A heating element is disposed within the cooking chamber. A convection heating assembly is included disposed remote from the heating element and having a receptacle removably supported within the cavity of the chamber. The appliance may include a housing. In an alternate embodiment, a rotisserie appliance is disclosed having a spit assembly disposed within the cooking chamber for relative rotation thereto and support of food articles. The appliance may also include a control unit.

Abstract: The wok is made from hardened glass or glass-ceramic material so that it has a cooking surface that is easier to clean than prior art metal woks. Furthermore when it is heated a better temperature distribution for cooking is produced and it can be universally heated, either by a radiantly heated body or an atmospheric gas burner. The method of making the wok starts with a glass blank or piece of borosilicate glass, which is heated until it softens and then is shaped or formed into the shape of the wok, optionally ceramicized and cooled.

Abstract: A cooker having a base unit and a cover. The cover including a top and bottom ends. The bottom end having a circular edge extending straight and upwardly therefrom to form an annular wall. The annular wall further extending inwardly to form a top portion.

Abstract: A roaster oven for roasting hot dog includes a roaster oven body, a roast frame and a transmitting device combined together. The roaster oven body has an opening on a top side for the roast frame to fit therein, and the transmitting device is driven to rotate together with rollers inside the roast frame so as to permit food placed on between two rollers rotate automatically to acquire effectiveness of heating and roasting food in a balanced condition.

Abstract: The present invention is a barbecue grill assembly having a frame with a work surface secured by a sliding mechanism, such as a sliding track assembly. The present invention alternatively provides a work surface being a slidable burner cover assembly for an auxiliary burner of a barbecue gas grill. The assembly includes a burner cover having a body portion disposed over the auxiliary burner in a closed position and a slide mechanism attached to the grill and the cover to allow the cover to be slidably moved from the closed position to a second position wherein the auxiliary burner is exposed from underneath the body portion of the burner cover. The slide mechanism also provides extended cantilever support for the work surface in the second position.

Abstract: A portable and collapsible chafing system includes a frame forming a well configured to hold a chafing container. Underlying the frame is a heating device holder in the form of a platform pivotally connected to the frame. The chafing system includes legs pivotally connected to the frame for movement between a first collapsed position and a second position in which legs extend from and elevate the frame. Wheels are associated with each leg to render the system mobile.

Abstract: The invention relates to a product and process for blanching or cooking food strands, wherein the food strand is conveyed through a blanching tank on a conveyor immersed within the tank, wherein the conveyor includes means for allowing the food strand to hang on a plurality of bearing means of the conveyor means while forming a plurality of free suspended loops between each adjacent bearing means when operatively arranged to hang the strand.

Abstract: An arrangement (101) of a plurality of food preparation devices (102, 103, 104), e.g. steamers, boilers, grill units, roasting units or microwave devices, each of which can be set to a particular cooking time. To improve ease of use, the cooking time of all the devices is automatically adjustable, and a central switching unit (106) is provided and connected via a control line (102, 103, 104) and has a control unit for the automatic adjustment of different cooking times and/or start times for the devices (102, 103, 104).

Abstract: A meat roasting frame has a frame formed by assembling a plurality of connecting rods and a plurality of angle connectors. In using, it is only necessary to combine the connecting rods with the angle connectors. The frame can be divided into a plurality of layers for supporting a fuse receiver and food receiver. Furthermore, rotary rods for supporting larger food can be installed therein so as to be formed as a meat roasting frame for baking) cooking and roasting Mongolian food, etc. Meanwhile, it can be stored with less space.

Abstract: A novel multi-chamber bread-baking machine is provided, which comprises a housing for housing all the parts of the bread-baking machine; one oven or a plurality of ovens; a plurality of bread chambers positioned in the oven(s); and a driving mechanism for driving stirring blades in the chambers. As a result, bread of various tastes with different ingredients can be baked at the same time, with each independent unit baking bread of a certain recipe, so as to meet people's different tastes.

Abstract: Creating a depression in at least one surface of uncooked meat and dispensing a colorant and/or flavorant into said depression affords uncooked meat which will have the look and/or taste of grilled meat even after being cooked by some other method. Such a method may be carried out by an apparatus which comprises: (1) means for forming a depression in uncooked meat; and (2) means for dispensing a colorant and/or flavorant into said depression.

Abstract: The present invention is a barbecue grill assembly having a frame with a work surface secured by a sliding mechanism, such as a sliding track assembly. The present invention alternatively provides a work surface being a slidable burner cover assembly for an auxiliary burner of a barbecue gas grill. The assembly includes a burner cover having a body portion disposed over the auxiliary burner in a closed position and a slide mechanism attached to the grill and the cover to allow the cover to be slidably moved from the closed position to a second position wherein the auxiliary burner is exposed from underneath the body portion of the burner cover. The slide mechanism also provides extended cantilever support for the work surface in the second position.

Abstract: A hollow pressure cooking vessel comprises a bottom, a top and sides. A steam reservoir is provided in the bottom and radiant heaters are provided in the top. The interior of the top is a dome or has sloped sides and radiant heaters are spaced externally to the top. Food to be cooked is located on a tray disposed between the dome and the base. An optional vacuum pump is provided to evacuate the interior of the vessel and heaters are provided to heat the entire vessel to generate steam from the reservoir while maintaining the sides and the temperature above the cooking temperature of the food to be cooked within the vessel.

Abstract: An energy-efficient cooker is formed of a main body, an insulation body made integrally with the main body, a base body fitted over the bottom of the main body for making contact with a heat source, and a lid covering an open top of the main body. The main body is provided with a vacuum space which is partially filled with an action fluid to bring about a fast and uniform heat transfer. The insulation body, the base body and the lid are provided with a vacuum space to minimize the loss of heat of the food that is cooked and contained in the main body.

Abstract: A dual-voltage, energy saving, electric pressure cooker is designed with a thermally insulated cooking pot, spaced-apart support on the bottom of the pot to prevent food from sticking to the bottom, a unique, hinged, sauce-pan style handle for sealing and unsealing the pot using one hand, a built-in modem that supports the remote operation of manual or preprogrammed cooking controls by telephone or computer. The energy saving is accomplished in a two-mode pressure cooking process. Cooking mode one is active heating or steaming for a short, but controlled period of time, as the liquid inside the pot reaches a temperature of approximately 120° C. (250° F.). Heating is then discontinued and foodstuffs are subsequently cooked to perfection in a second cooking mode wherein latent heat from the first cooking mode completes the cooking process without additional heat being added.

Abstract: A carousel-like grille assembly which surrounds an oven. The carousel assembly carries tines which extend over the oven. The carousel assembly moves circumferentially around the oven while at the same time the tines rotate about their longitudinal axes. The net effect is the tines travel in a generally circular path over the oven while each tine is rotating.

Abstract: The invention relates to a method for separating and delivering, orderly positioned, stiff folded baked products, such as taco shells, from a first conveyor (1), the baked products on said first conveyor resting on carrier means (6), which are preferably adapted to the shape of the baked products, a relative motion being imparted to the respective baked products (12) in relation to the associated carrier means (6) by a separating means (13) being brought into contact with the baked product, preferably from below, to separate the baked product from the carrier means before it is delivered to a delivery station. According to the invention, the respective baked products (12) are separated from the associated carrier means (6) by the baked product being caused to slide, during its transport motion (7), towards a surface portion (14) of the separating means (13), which surface portion is inclined relative to the transport motion of the carrier means.

Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: A versatile surface cooking cartridge for use in an appliance includes a lower container portion to which is attached a lid member. A first heating element is arranged in the lower container portion and a second heating element is carried by and extends along a lower surface of the lid member. Separate controls are provided for selectively operating the first and second heating elements, either individually or simultaneously. A rack is positioned in the lower container portion, above the first heating element, to enable food items to be cooked on the rack by either or both of the first and second heating elements. In addition to or in the alternative of performing a selected cooking operation within the lower container portion, the upper surface of the lid member preferably defines a further cooking surface upon which additional cooking operations can be performed through operation of at least the second heating element.

Abstract: There is provided an apparatus for steaming food contained within a perforated food basket. The apparatus includes a convector that urges steam upward and having an exit that permits steam to pass therethrough and out of the apparatus, a removable lid for sealing the exit, a steam chamber defined within at least one perforated food basket for receipt of food. The at least one perforated food basket is positioned below the convector and above a heater for providing steam to the steam chamber. The apparatus also comprises a receiving portion for receiving a water reservoir, a timer, and a tilt top housing.

Abstract: A portable griddle stove has two non-stick cooking surfaces, either of which can withstand being on the underside of the cooking surface in use and the heat applied to the underside surface. A heat shield and heat diffuser control the temperature applied to the underside of the cooking surface by providing radiant heat to the center portion of the cooking surface and cooling the combustion gas diffused to the perimeter of the cooking surface. Secondary air provided through openings in case the and heat shield assist in cooling the combustion gas.

Abstract: A food thermalization device is provided, which permits the food to be thermalized and held for extended periods of time without causing the food to deteriorate. The device includes an electrically-resistance-heated plate, which is controlled to equilibrate at a set temperature in the range of 160° F. to 185° F., with a fluctuation not exceeding plus or minus 5° F. The plate draws much less power than other food cooking devices and occupies much less space for the amount of food it can prepare. A browning oven is also provided for exposing unwrapped food to very high temperature radiation for a short period of time to brown the food.

Abstract: A broiler frame includes a base, a net, an ash plate, two sloping side plates and a net frame combined together. The broiler frame has good heat concentration, and possible to broil food in various ways, with food to be broiled not sticking to the net, easy to assemble and disassemble for washing and convenient for storing away.

Abstract: An improvement useful with a portable or backyard-type barbecue grill that is used outdoors in backyards, camping, picnicking, or boating where hot water, steam, or power is not readily or conveniently available. Waste heat provides on-demand hot water and/or power. The improvement includes providing a water tank or a heat exchanger in heat transfer proximity of the grill's heat source, an opening in the tank or heat exchanger to receive water, a discharge tube to deliver hot water, and optionally a valve to control or dispense hot water. A method of producing hot water or generating power from waste heat comprises providing a tank and/or heat exchanger, filling the tank and/or heat exchanger with water or other fluid, subjecting the tank and/or heat exchanger to a source of heat in the barbecue grill, and extracting hot water or converting pressurized steam (or other fluid) to mechanical or electrical power.

Abstract: A portable stove that is especially useful for marine and recreational vehicle use in that the cooking vessel (pot or pan) holding the food or liquid is gimbaled to swing about perpendicular axes to remain upright despite substantial rolling or pitching of the marine vehicle and the movement of the recreational vehicle to prevent the spilling of the contents of the cooking vessel. The portable stove generally comprises a gimbal ring having two sets of gimbals or bearings therearound, a frame associated with one set of gimbals or bearings for pivotally supporting the gimbal ring, a hanger assembly associated with the other set of the gimbals or bearings and being pivotally supported by the gimbal ring, a fuel supply tank positioned within a basket formed in the hanger assembly, a burner assembly connected with the fuel supply tank, and a pedestal within the vehicle, associated with the frame for normally maintaining the frame in a vertical position.

Abstract: A food heating and cooling device including a tray, at least one main dish plate in the tray, at least one secondary dish plate in the tray, a cover associated with the tray for maintaining the food hot or cold, an inducer for heating, reheating or maintaining heat and powered by an electronic generator circuit which induces currents in an armature located on or under the plates, a thermoelectric exchanger for maintaining the food cold or cool by extracting residual heat from the plates and compensates for thermal insulation leaks from the tray and cover, and rechargeable batteries connected to the inducer and the thermoelectric exchanger.

Abstract: The instant high efficiency carousel pizza oven is an oven of the open cavity or open input type which permits food access and fluid communication with the atmosphere through a proximal or front opening within the oven housing. The present oven is preferably defined in terms of a method which employs a solid rotating thermal reservoir in the nature of a circular panel capable of storing large amounts of thermal energy per unit of mass. Rotation of the panel assures that hot spots will not develop thereby eliminating scorching of food items cooked thereon. Provided beneath the panel, in thermal communication therewith, and preferably along a radius thereof situated substantially normal to an axis of rotation of the panel, is a flame burner which furnishes greater heat to the panel as a function of increase in distance from the axis to thereby provide cooking of uniform heating to the rotating panel as a function of increase in circumference relative to distance from the axis.

Abstract: A food service system for supporting a tray includes a frame, a pair of legs pivoted to the frame, and a pair of heater supports pivoted to the legs. In a non-deployed state, the legs and heater supports lie in a common plane for compact transport and storage. In the deployed state, the legs diverge from the frame, and the heater supports extend in a plane below the frame.

Abstract: A baking oven includes a housing having a baking chamber formed with a lateral opening, the housing having a top formed with a plurality of ventilation holes, a smoke filter mounted within the housing and located under the ventilation holes, a cover engaged with an end of the housing and provided with a transparent window, a tray inserted into the housing, a dropping mechanism mounted within the housing and provided with a baffle configured to close the opening of the baking chamber and a guiding plate forming a slope for transfer of baked foods, an electric fan mounted under the tray, a cooling tray mounted under the guiding plate of the dropping mechanism and located below the electric fan, the cooling tray being formed with a plurality of slots, an electric stirrer mounted in the cooling tray, and a bottom container arranged under the cooling tray.

Abstract: A barbeque grill structure includes a concave base, a grille-shaped framework, and a top cap. The framework defines an opening having two side walls each formed with a support step face. A material box is received in the opening and has two sides each formed with a support piece seated on the support step face. A top cover is removably mounted on the material box and defines a plurality of air vents. In such a manner, a closed chamber is defined between the framework and the top cap, and connects to the material box through the air vents.

Abstract: A device for cooking fowl on a can having a first piece having a top edge, a bottom edge, a first side, a second side, a first end and a second end, wherein the first end has a first horizontal loop structured to receive and secure a first flavoring can and the second end has a second horizontal loop structured to receive and secure a second flavoring can, whereby the device is placed onto a heating source with at least one flavoring can received and secured within at least one horizontal loop, and with a whole fowl mounted over each of the at least one flavoring can.

Abstract: A collapsible barbecue grill includes a tray-like ash/grease catcher having a predetermined depth. The ash/grease catcher is provided at a bottom surface with a pair of wheeled collapsible legs and locating means, along two lateral walls of its top surface with two outward bent edges to provide two supporting frames, and along a rear wall of its top surface with an inward bent edge to provide a baffle, such that a cooking grid having front hooks is removably positioned on and between the two supporting frames and below the baffle. The ash/grease catcher is also provided at an outer front surface with a handle, and near middle points of outer surfaces of its two lateral walls with two bar receivers for a suspension grid set to detachably mount thereto.

Abstract: A structure of a multi-function cooking utensil simultaneously having the functions of frying, boiling, sauteing, deep-frying, and steaming food is composed of a pot member, a steaming member and a cover member. By means of a design of a fixing bolt on the upper rim of the cover member and the two lateral external sides of the steaming member and the pot member, users can change according to their need the detachable handle, or detachable grip, or detachable handle of the cover in order to lift the cooking utensil. In addition, by means of the design of several grooves of different depths in the internal rim of the lateral side of the steaming member and the pot member, and in compliance with several protruding rafters of a barbeque rack or a steaming tray provides the pot member and the steaming member several layers for cooking.

Abstract: The roaster includes two handles disposed at both sides of an upper portion of the roaster, two opposite racks respectively fixed at a front end and a rear end of the two handles, electric heating tubes arranged between the two handles, an oil-gathering pan located in a lower portion of the roaster, a guide tube disposed in an inner sidewall of the roaster and extending from an inner sidewall of one of the two handles to the oil-gathering pan, and a grill pan which is located on a top end of the roaster and of which bottom is connected with the guide tube so that excess oil and sauce remained in the grill pan will be guided through the guide tube into the oil-gathering pan, by which the grill pan is capable of being placed above and across the opposite racks of the two handles and being fixed at corresponding locations for grilling meat so as to fully using the inner and outer spaces of the roaster for achieving the multi-function of roasting and grilling in one roaster and saving electricity.