Abstract: A portable temperature regulated rotisserie and barbequing apparatus including a substantially cylindrically-shaped housing comprised of a stainless steel and further including a set of carrying handles. The hollow cylindrically shaped housing includes a latching mechanism to releasably secure the planar drip pan at the second end and a centrifugal fan including a plurality of concave blades which increase the volume and air speed to the blades. The spit releasably attached the centrifugal fan and rests on the shaft anchor.

Abstract: A radiation grill includes a housing and radiators which are arranged in the housing. A pullout which, in a position retracted into the housing, closes an opening on a front side of the housing. The pullout carries two glass plates arranged standing, which limit a cooking chamber in the retracted position of the pullout between them. Respectively, at least one of the radiators is arranged outside of the cooking chamber between each of the two glass plates and a side wall of the housing to irradiate grilled food in the cooking chamber. It is provided that movement of the pullout is limited by a stop.

Abstract: A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from the bottom surface, and a plurality of fasteners formed on the bottom surface. The plurality of fasteners are sized and arranged to correspond with a sizing and arrangement of a subset of the perforations. The detachable cylinder is optionally secured to the pan by coupling the fasteners to the subset of perforations and by rotating the detachable cylinder in a first direction to move the fasteners into a locked position. The detachable cylinder is optionally disengaged from the pan by rotating the detachable cylinder in a second direction to move the fasteners into an unlocked position.

Abstract: A food cooking apparatus with an integral basting pump system comprises a common countertop roasting oven, typically used to prepare turkeys and other large foodstuffs further performing the additional duty of automatically basting the foodstuffs. The apparatus collects basting liquid and juices from the foodstuffs at the bottom of the roasting pan area, where an electrically-powered recirculating pump transfers the liquid to the top of the oven for spraying or dripping down upon the foodstuffs being cooked. In such a manner the foodstuffs are kept moist and tender while reducing cooking time since the oven is not opened to perform a manual basting process. The basting application is controlled using a plurality of dials on the oven that govern application time, and application intervals.

Abstract: A food cooker is provided that is configured to cook and infuse skewered food, the food cooker having perforated spines adjustably positionable on a sealable chamber that support the skewered food. The food cooker includes a bottom container, a cover, and a spine. The cover includes a vent positioned along an outer major surface thereof. The cover is also combinable with the bottom container such that the bottom container and cover coalesce to form a sealed inner chamber. The spine includes a hollow interior and perforations along an exterior surface. The spine is fittable with the vent.

Abstract: The baster has a bellows for use in providing suction to draw basting liquid into a tapered tube, and compression to eject the liquid out of the tube. A valve at the lower tip of the tube provides resistance to the unwanted outflow of liquid from the tube to greatly reduce or eliminate dripping. Preferably, the valve has the form of a flexible membrane over the lower tip of the tube, with a plurality of slits which cross one another.

Abstract: A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle.

Abstract: A food cooker is provided that is configured to cook and infuse skewered food, the food cooker having perforated spines adjustably positionable on a sealable chamber that support the skewered food. The food cooker includes a bottom container, a cover connectable with the bottom container, a spine securable at adjustable positions along the cover, a spine, a securing mechanism. The spine has a hollow interior and perforations along an exterior surface. The securing mechanism seals the bottom container and cover to form a sealed inner chamber.

Abstract: A baster for aspirating liquids from a roasting pan and distributing the liquids on the food roasting in the pan is a long straight tube with a rubbery bulb at a first open end. A second open end of the tube is narrow. The tube has a bend adjacent the second end. The bend is less than ninety degrees from the long axis of the tube. This enables the baster to more easily aspirate liquids from a roasting pan in the oven, since there is less vertical clearance required to reach the bottom of the pan. Use of this device does not require pulling the pan so far out of the oven than when basting as with straight basters.

Abstract: An automatic basting apparatus is provided. The apparatus has a base that defines a cavity. A basting fluid dispensing member is present and defines a passageway in communication with the cavity. The basting fluid dispensing member is rigid. The basting fluid dispensing member is configured for dispensing basting fluid out of an outlet of the passageway at an end of the basting fluid dispensing member. The outlet is oriented to have a component in both the horizontal direction and vertical direction.

Abstract: A silicone basting brush is provided. The brush has a handle portion and a basting portion. The basting portion includes a plurality of flexible silicone bristle units. The bristle units are slotted for receiving and retaining a basting sauce in the slots and releasing the sauce from the slots when the bristle unit is flexed by applying the basting portion to the surface of a food.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112). By periodically activating the pump, a basting liquid is applied to food.

Abstract: A method and apparatus for automatically basting a roasting item in an oven. A pump apparatus disposed outside of the oven provides pressure to a system of tubes which collect pan drippings and gravy (juices) from the bottom of a pan and dispense the drippings over a food item being roasted. A reservoir is provided in outside of the oven for addition of fluids to the roasting pan via the system of tubes. The reservoir is transparent for visually checking the fluid level without opening the oven. The pump apparatus is controllable manually or by an automatic timer for controlling the rate and timing of basting.

Abstract: A device for distributing cooking juices over meat pieces during their cooking, provided with a device for withdrawing the juices from the base of the cooking pan and feeding them onto the surface of the meat undergoing cooking, comprising a tray having a flat base and, in the base, a sunken portion partially occupying said base, an upperly open container which loosely occupies the sunken portion, a portion of the container being defined by an endless wall, a cover which upperly closes the sunken portion in a sealed manner and upperly comprises a reservoir overlying the portion of the container and having in its base a hole closed by a valving float, and a tube which starts in proximity to the base of the portion of the container and extends to above the meat to be cooked.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112). By periodically activating the pump, a basting liquid is applied to food.

Abstract: A liquid extraction/discharge device includes an elongate, hollow tube having a proximal end and a distal end and defining an internal passage therethrough, a flexible and resilient squeeze bulb defining a chamber therein and engaged with the proximal end of the tube for providing communication between the passage and the chamber, and a relatively rigid base mounted on the tube adjacent to the proximal end for engagement with the squeeze bulb to provide a support against which the squeeze bulb may be compressed.

Abstract: A steaming pot includes a pot body, a food plate, a net, a spray plate, and a cap. The food plate has two guide tubes vertical located to guide steam mixed with seasonings or condiments put on the bottom of the pot body, onto the spray plate. Then steam with seasonings flows along guide plates evenly onto the spray plates, and through many spray holes of the spray plate down onto food on the food plate in a balanced condition so that seasonings may infiltrate into the food in a balanced condition with its outer surface remaining intact owing to no contact of the food with the seasonings.

Abstract: A food roaster is been described which includes a base plate and a cover. The cover includes a basting receptacle which allows in situ basting during a roasting operation. The roaster uses gravity to direct a baste material from the basting receptacle through a hole, or via, and into an interior of the cover. The basting dripper feature is provided to direct the baste material onto food, such as garlic, located on the base plate. The present invention, therefore, allows a solid baste material such as butter, or a liquid baste material such as oil to be placed in the receptacle during a roasting operation for basting without removing the cover.

Abstract: An automatic baster (10) for a roasting pan (12) comprising a component (24) for elevating meat (14) slightly above the bottom (26) of the roasting pan (12). An assembly (27) on the elevating component (24) is for raising juices and gravy (28) from the bottom (26) of the roasting pan (12) over the meat (14) during the roasting of the meat (14), when the roasting pan (12) is placed on a rack (16) within an oven (19) of a stove (20) with the oven door (15) closed. A facility (30) on the juices and gravy raising assembly (27) is for dropping the juices and gravy (28) gently downwardly upon the meat (14) in a continuous manner, so as to keep the meat (14) moist, retain its flavor and make it more tasty after being roasted.

Abstract: An automatic basting roaster including a main roasting pan, a basting pan disposed in the roasting pan, and a rack holding a roast removably mounted on the basting pan. A drip pan is supported above the rack and the area in the roasting pan between the basting pan and the bottom of the roasting pan acts as a valve controlled basting fluid supply chamber sealed off from the atmosphere except for tubing extending into the liquid therein opening a short distance above the bottom of the roasting pan and opening above and onto the top of the drip pan.

Abstract: A device and method for automatically cooking and draining pasta is provided in which water contained in a first compartment is heated to percolate through a conduit disposed between the first compartment and a second compartment, to the second compartment which contains the pasta, the pasta is cooked in the heated water, and then the water flows from pasta, thereby draining it, into the first or a third compartment.

Abstract: The present invention is designed for used with ordinary covered cooking pots, and provides a mechanism for continuous basting of meat with added liquid and natural juices that have been heated to high temperatures. A concave base plate with notches on its edge is placed in the bottom of a cooking pot, with the edge of the plate resting against the bottom of the pot. A hollow, tubular stem is inserted vertically into an aperture in the base plate. A perforated tray with supports extending from its bottom surface is placed over the base plate. A cut of meat is placed on the tray, with the stem extending through a hole cut into the meat. A perforated plate is placed around the upper end of the stem and a flat bonnet is attached to the plate directly over the end of the stem. The pot is filled with liquid to a level below that of the meat tray and is covered. As the pot is heated, the liquid in the bottom of the pot is forced upward through the stem.

Abstract: A vertical roasting apparatus is provided wherein a predetermined supply of liquid for generating the moisture required to produce a high quality and flavorful roasting of the meat is included in a reservoir formed within the support structure itself and disposed internally of the poultry or meat being roasted. The amount of liquid supplied for generating moisture is directly related to the uncooked weight of the poultry or meat to be roasted. The apparatus includes a scale provided integrally therewith and calibrated to indicate the proper level of fill in the reservoir for a particular uncooked weight of poultry/meat.

Abstract: A microwave heating appliance 10 has a base 12 mounted in an opening 18 formed in a countertop 16. Base 12 includes a mount, such as flange 20, which supports the base on the countertop. A removable cover 14 sits on the base 12 above countertop 16. The cover and base form a microwave heating chamber. A deck 26 is in base 12 and is approximately level with countertop 16. Deck 26 and countertop 16 form a continuous counter surface when cover 14 is fully removed from base 12. A microwave generating device 24 generates microwave radiation which passes through deck 26 to the heating area. A control system 80 is employed to control microwave generating device 24 to only allow operation when cover 14 is properly connected to base 12.

Abstract: Cooking apparatus characterized in that it comprises reservoir means (66) for cooking fluid, cooking fluid spray means (76), means (78, 80, 82) for transferring cooking fluid from said reservoir means (66) to said spray means (76) wherein said spray means (76) is positioned such that food to be cooked is contacted by cooking fluid sprayed from said spray means (76). The food to be cooked may be held on tray means (144), in container means (140) in an annular space (214) defined by concentric wall means (184) or may be fed to the apparatus along conveyor means (14).

Abstract: Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved without using large amounts of oil or encountering the other disadvantages of frying.According to a preferred embodiment, the form of the apparatus is employed to fry foods using a heat exchange fluid comprising air containing dispersed cooking oil or fat, which performs the disclosed method. A cooking chamber is provided having a reservoir at a low point capable of holding cooking oil. The oil is dispersed into the closed heating chamber as a convective air flow is established within the heating chamber. A rotating support holds the food about an axis accentrically positioned from the axis of an impeller means which disperses the oil or fat and creates a positive flow of air within the chamber, to uniformly contact and fry the food.

Abstract: A skin-covered meat product, such as poultry and especially chickens, is roasted and grilled in a cassette-oven installation with a roasting oven, a spray box and a grilling oven. First the skin of the chicken is perforated by injection needles and simultaneously a saline solution with atomized seasonings is injected into the chicken meat. At a starting position the chickens are threaded and fastened on a vertical rotary spit suspended on an endless conveying chain (24), the spits are electrically heated and together with the chickens are transported through the roasting oven where the chickens are exposed to short-wave infrared radiation and roasted. The spits with the chickens thereafter are transported through the spray box where the chickens are sprayed with a mixture of oil and atomized seasonings and then are transported through the grilling oven where the chickens are exposed to medium-wave infrared radiation and grilled.

Abstract: An automatic food basting and display apparatus and method for basting a pre-cooked food such as corn-on-the-cob and maintaining the food at serving temperature up to serving time, comprising a display cabinet with a food support means having a rotary carousel means for periodically dipping the food in a basting liquid and thereafter draining at a predetermined rate to maintain the food palatable and prevent degradation of the food caused by over basting.

Abstract: This invention provides novel apparatus for transferring heat to food articles. Basically, the novel apparatus of the present invention comprises: a chamber; support means for supporting food articles within the chamber; reservoir means for containing a liquid heat-transferring medium; heater means for heating the liquid medium contained in the reservoir means; pump means fluid-connected to the reservoir means and to radiator means located adjacent to the support means through hollow conduit means for circulating the liquid medium between the reservoir means and the radiator means; and control means connected to the heater means for controlling to within .+-.5.degree. F. the desired temperature to which the liquid medium is to be heated and maintained by the heater means.

Abstract: Automatic basting apparatus including an inverted U-shaped standard positioned in a roasting pan partially filled with water. The legs of the standard are hollow, as well as the bight portion. Holes are provided in the bight portion to dispense condensed steam or meat or fowl roasted in the pan. As the water in the pan boils, it rises through the legs and condenses in the bight portion and is passed through the holes to provide a continuous basting action. The legs of the standard are split and connected by tubular sleeves to adjust the height of the bight portion relative to the food being roasted.

Abstract: Apparatus for cooking various food items. The apparatus includes an enclosed cooking compartment disposed a spaced distance above a reservoir which contains a quantity of cooking oil. A rack is provided for suspending the items of food at spaced apart distances one from the other within the cooking compartment. The oil is heated and forced through nozzles which are uniformly spaced about the interior of the cooking compartment thus forming a mist from the hot cooking oil which saturates the interior space of the cooking commpartment. Thus, the suspended items of food become suffused with the mist of hot oil which effectively accomplishes the cooking process of the food.

Abstract: Apparatus is provided for adding salt or seasonings to food being cooked in a steam cooker cooking vessel having a cooking chamber. The apparatus includes a separate collecting vessel for accommodating a salt or seasoning solution, a supply line attached to the collecting vessel for connecting the collecting vessel to the cooking vessel, and a conveying and turnover pump for conveying the salt or seasoning solution from the collecting vessel to the food in the cooking chamber through the supply line.

Abstract: This invention provides novel apparatus for cooking food articles. Basically, the novel apparatus of the present invention comprises: a chamber; support means for locating food articles within the chamber with substantially all of their exterior surfaces being exposed; sump means having an inlet fluid-connected to the chamber for containing a liquid cooking medium; heater means for heating the liquid cooking medium contained in the sump; first sprayer means located within the chamber adjacent to a first side of the support means; second sprayer means located within the chamber adjacent to a second side of the support means that is opposite from the first side and being aligned in a common plane with the first sprayer means; and pump means fluid-connected to the sump means and to both of the sprayer means to admit to the chamber, through both of the sprayer means and onto the food articles supported thereon, a pressurized spray of liquid cooking medium in a pressure range betwen 10 and 70 p.s.i.g.

Abstract: Prior to planting, a disc or plate is installed in the bottom of a container. The disc is porous or has a series of slits in various patterns to permit the disc to be trimmed to proper size to fit various sizes and shapes of containers, preferably with an upward curl near the sides. Shallow grooves in the top surface facilitate bending the curl. The slits also permit drainage of water without permitting dirt to enter the space below the disc. Slits in the bottom supplement the top slits and facilitate trimming and drainage. The bottom of the disc has legs which space the disc above the bottom of the container. At different spacings from the center are shallow cups having detachable bottoms. When the disc is in place, a tube is pushed through the outermost cup, pushing out the bottom so that the bottom end of the tube extends into the space below the disc. The top of the tube is cut off slightly above the surface of the soil in the container.