Abstract: A poultry steamer having a base with a floor and an upstanding perimeter wall; an upwardly projecting removable support member on the floor for receiving and supporting poultry; a contourable ante base above the floor; a non-porous contourable protective shield above the ante base; and a removable cover, with a removable handle mechanism, fitting over the support member and contourably onto the ante base thereby defining a sealed chamber inside the cover for housing the poultry and defining an open space between the cover and the upstanding perimeter wall.

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: 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: The invention relates to a cooking device with a cooking chamber, a heating device, a circulating system, an energy storage and extraction system and a measuring and regulating system connected to the heating device, the circulating system and the energy storage and extraction system.

Abstract: Heating part of a steamer, composed of a base structure (1), a heating body (2), a main water reservoir (4) communicating with the heating body (2) and enclosing an air volume, a lid (10) closing the reservoir (4), a filling orifice (8) opening on an exterior wall of at least one of the base (1) and the lid (10), a wall (5) closing at least one part of the air volume enclosed by the water reservoir (4) and disposed between the heating body (2) and of the filling orifice (8), the lid (10) having at least one opening (14) provided for the passage of steam toward a cooking receptacle disposed above the lid.

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 tamale and vegetable steaming device including a cylindrical pot portion having an open upper end and a closed lower end. A cylindrical insert is positionable within the cylindrical pot portion. The cylindrical insert has an open upper end, a closed lower end, and a cylindrical side wall therebetween. The cylindrical side wall has a plurality of apertures therethrough in a spaced relationship. The insert being positionable within the pot portion whereby the closed lower end of the insert is elevated above the closed lower end of the pot portion. The insert has a flattened arc portion extending a height thereof. The flattened arc portion creates a separation between the insert and the pot portion whereby water can be added to the pot portion through the separation.

Abstract: An apparatus for cooking foods on a conduction-heated griddle with an upper food support surface. A steam generator supplies steam at controlled temperatures. At least one cover is disposed adjacent to the support surface and is placed at a position substantially covering the foods. An orifice connects the steam generator to inside the cover and injects steam around the foods so as to aid in the cooking of the foods simultaneously with the foods being cooked by the heated griddle.

Abstract: An improved cooking device includes a generally bowl-shaped fat separator assembly adapted to be placed substantially within a cooking chamber of a crock pot and supported by an upper rim of the crock pot. The fat separator assembly has a fat collection chamber with an adjustable overflow passage for maintaining a predetermined fluid level within the fat collection chamber. A lower cooking plate is supported by the fat separator assembly and has a support surface positioned above the predetermined fluid level for supporting food during cooking. A sidewall extension member has a lower edge supported on the upper rim of the crock pot. A removable cover is supported on an upper end of the sidewall extension member. An upper cooking plate is supported by the sidewall extension member above the lower cooking plate. The upper cooking plate permits fluids to pass therethrough and fall onto the lower cooking plate during cooking.

Abstract: A device for supporting and steaming fowl within a cooking appliance such as a grill or smoker includes a substantially circular base member having a planar upper and lower surfaces. Extending from the upper surface is a frustoconical insert having an open top in communication with an interior fluid receiving chamber. The open top is coverable with a removable cap member. The insert includes a plurality of perforations in communication with the interior chamber. The insert is placed into the abdominal cavity of the fowl whereby the base member supports the fowl in an upright position when placed on a cooking surface. Steam produced within the interior fluid chamber is gradually disbursed to the cavity via the perforations to prevent the fowl from drying.

Abstract: Cooking apparatus especially suited for grilling whole chickens and the like on a charcoal or gas fired grill, while maintaining the meat moist and permitting desirable flavorings to be imparted to the meat. The apparatus comprises at least one cylinder having a bore and first and second ends, attached to a base plate so that the cylinder is disposed substantially vertically when the base plate is placed on a horizontal surface, such as the grilling surface of a barbecue grill. The first end of the cylinder is sealably attached to the base plate. The second end of the cylinder is open, forming a container defined by the cylinder bore and the base plate. The apparatus is preferably of thermally conductive material such as aluminum. In use, the container is at least partially filled with a flavored liquid. A whole chicken is impaled on the cylinder, and the apparatus holding the chicken is then placed on the grilling surface of a barbecue grill.

Abstract: Disclosed is a method and apparatus adaptable for various kinds of raw rice and a variety of finally cooked rice, which comprises a combination of a steaming line constructed of a single endless conveyor and a settling and/or cooling line constructed of a plurality of combined endless conveyor belts arranged downstream of the steaming line. The settling and/or cooling line is combined with the rice continuously steaming line which comprises the steps of placing rice, that has finished preliminary water absorption, on a carrying surface of a single conveyor belt evenly, moving the carrying surface while blowing steam to the rice placed on the carrying surface, and effecting primary steaming of the rice, sprinkling of hot water to absorb water into the rice, and secondary steaming of the rice having absorbed water successively during movement of the carrying surface without agitating the rice, the above steps being performed within a sealed housing.

Abstract: A system enabling the performance of ecologic cooking of food, wherein a first ambient of heat tempered by humidity is built up, containing the food and being uniformly tempered from a second ambient consisting of hot water and/or steam, said device comprising an external container and its cover provided with a device for facilitating the regulation of aeriform fluids and/or steam, within said container there is an interchangeable internal container as an accessory in which food to be cooked is placed, the container and cover are fastened together by a semi-hermetic closing system, said cover having the regulation device for outlet of the aeriform fluid; the internal container is hanging, on at least one point, inside the external container permitting the isolation of food from red-hot metal, so that the food placed in said interchangeable internal container or first ambient of heat tempered by humidity are cooked by effect of heat produced from a second ambient consisting of water and/or steam, the second am

Abstract: A steaming apparatus comprising a steaming box having an inner wall and an outer wall, a burner, and a water boiler being mounted at the bottom of the inner wall, characterized in that the water boiler comprises an inner channel and an outer channel, the inner channel has a facing down opening and is provided with a plurality of water tubes, the external wall of the inner channel is provided with a plurality of smoke-releasing connection tubes. The outer channel has a facing up opening and is provided with a plurality of smoke-releasing tubes, which are connected to the smoke-releasing connection tubes of the inner channel, a passage is formed between the inner channel and the outer channel, and is used for the storage of water. The burner mounted at the bottom of the water boiler heats the water boiler and the temperature of the water therein rapidly increases and the water boils to form steam.

Abstract: The present invention relates to a device for removing dampness form a cooking space (3) of a steam cooking device or a pressure cooker (1). The cooking space is at least partially filled with steam. The steam or the mixture of hot air and steam, respectively, is circulated in the cooking space (3) by means of a ventilating wheel (9) or a radial fan. The gas mixture to be circulated is sucked in substantially axially in the central area (10) of the ventilating wheel (9) and is drawn off to the outside substantially radially, with superfluous steam or superfluous mixture of hot air and steam, respectively, being removed from the cooking space (3) through a waste air opening (11) and dry fresh air being supplied from the outside for removing dampness. The dry fresh air is supplied at the rear, is sucked in through an opening (27) provided in the rear front end (25) of the ventilating wheel (9) and is deflected to the outside of the ventilating wheel (9) by way of a deflecting device (29).

Abstract: A griddle is disclosed having a base with a surface for cooking food items that is heated by pressurized steam circulated through a passageway in the base from a temperature controlled boiler. Steam injected beneath a cover adapted to be placed over the food items cooking on the heated surface can greatly decrease the required cooking time for the food item. A grill heated by the same pressurized steam is also disclosed with a similar cover and steam injection feature.

Abstract: A method for continuously steaming rice includes the steps of evenly placing rice on a moving carrying surface of a single conveyor belt after the rice absorbed water, primarily steaming the rice by blowing steam to the rice placed on the carrying surface, sprinkling of hot water to be absorbed into the rice, and secondarily steaming the rice by blowing steam into the rice. These steps are performed successively without agitating the rice on the single conveyor belt within a sealed housing. The apparatus has a housing (4, 5) made up of a lower housing member (4) and an upper housing member (5) capable of moving vertically relative to the lower housing member (4). The boundary between the upper and lower housing members (5,4) is sealed by drained water during a steaming step.

Abstract: A convection based cooking apparatus with an insulating baffle to provide improved air-flow and isolation between a cooking chamber and a heating chamber. The heating chamber and the cooking chamber are positioned side by side, and separated by the insulating baffle. The insulating baffle is hollow for holding a liquid and includes an opening for emitting steam. An air passage exists between the heating chamber and the cooking chamber, in such a way that, heated air passes through the passage, flows over the insulating baffle to combine with the steam, and then into the cooking chamber. The air passage is located near the top of the heating chamber and the cooking chamber. As the air passes over the insulating baffle, the air is diffused throughout the cooking chamber and thereby uniformly distributed across a cooking surface within the cooking chamber.

Abstract: Disclosed is a method and apparatus adaptable for various kinds of raw rice and a variety of finally cooked rice, which comprises a combination of a steaming line constructed of a single endless conveyor and a settling and/or cooling line constructed of a plurality of combined endless conveyor belts arranged downstream of the steaming line. The settling and/or cooling line is combined with the rice continuously steaming line which comprises the steps of placing rice, that has finished preliminary water absorption, on a carrying surface of a single conveyor belt evenly, moving the carrying surface while blowing steam to the rice placed on the carrying surface, and effecting primary steaming of the rice, sprinkling of hot water to absorb water into the rice, and secondary steaming of the rice having absorbed water successively during movement of the carrying surface without agitating the rice, the above steps being performed within a sealed housing.

Abstract: A camp skillet and biscuit maker, (10) primarily useful for cooking biscuits, meats and other food items at a campsite over a direct heat source, such as a camp fire or camp stove. Biscuit maker (10) includes an upper skillet member (20) and a lower skillet member (30). Upper skillet member (20) and lower skillet member (30) are hingedly fixed together. Lower skillet member (30) is of sufficient depth to serve as a deep fryer and a fry basket (65), is provided that is dimensioned so as to nest within lower skillet member (30). For cooking biscuits over a camp fire, biscuit skillet (70), which has a foraminous bottom (72), which also nests within lower skillet member (30) is provided.

Abstract: A portable outdoor steamer system comprising a hollow container with an open top and a closed generally inverted dome-shaped bottom with a cover in a dome-shaped configuration. The steamer also contains a hollow support with a circular upper end secured to the lower surface of the bottom of the container. Also provided are heating components including a burner secured in the upper extent of the support on a circular plate, a hook-up mounted externally on the base and operatively coupled to the burner and a heat control dial mounted externally of the housing on a control panel operatively coupled to the burner with air holes through the base above the plate and a door formed in the housing to provide access to the burner.

Abstract: A steam cooking system for cooking foods such as a light Chinese dish called as dim sum with steam comprises a steam generator disposed outside a guestroom of a restaurant, a cooking chamber formed adjacent to each of tables in the guestroom, and a steam line extending from the steam generator to at least one steam outlet formed in a bottom of the cooking chamber. A valve is provided in the steam line at the vicinity of the steam outlet to be switchable between an open position of supplying steam into the cooking chamber and a close position of stopping the supply of steam. A control unit controls the valve to keep the valve at the open position for a cooking time period determined according to a menu to be cooked with steam. An exhausting unit is formed at a top of the cooking chamber to exhaust used steam from the cooking chamber to the outside of the guestroom.

Abstract: A utensil having wall elements, separate baskets for insertion therein and associated serving plates, into which the baskets can also be inserted. The wall elements have a top handling edge and a bottom edge with an indentation all round the outside so that the wall elements can be stacked together with other identical wall elements. In the vicinity of the bottom edge there is a rim on the inside of the wall elements. The associated baskets have a perforated or slotted bottom, are made from chromium-nickel steel and have a perpendicular edge with a horizontal rim. The baskets can be inserted by this edge onto a rim inside the wall elements. The baskets have two folding handle attachments for this purpose. In the separate serving plates there is a recess into which the baskets made of chromium-nickel steel can be snugly inserted.

Abstract: An automatic bread maker comprises: an oven chamber having a heater, a kneader and a temperature sensor; a bread vessel detachably mounted within the oven chamber, for charging breadstuff; a steam-producing device for producing steam within the oven chamber; and a controller for controlling the steam-producing device wherein a steaming step of steaming dough is effected before a baking step of baking the dough.

Abstract: A convective food steamer includes at least one chamber for steaming food and the like in which the steam is dispersed into the chamber through a number of variously oriented and configured nozzles which promote the convective flow of steam within the chamber for more complete and even steaming of the food. Various sets of the nozzles are arranged and configured in combination with baffles in the chamber to generate the convective flow of steam therein. The steam is delivered to the various nozzles through a feed pipe which is in communication with a remotely located steam boiler. The steam boiler may provide steam to a number of remotely located discrete steaming chambers.

Abstract: Improvements to a de-oiler apparatus, used to remove oil from food product chips after frying, include a perforated, inverted T-shaped baffle disposed in the inlet to the de-oiler and a flat, perforated plate disposed in the exit from the de-oiler. The T-shaped baffle and the perforated plate straighten the flow in the inlet and outlet regions, respectively, thereby decreasing the amount of steam which is lost from the chamber and reducing scattering of the chips, which hampers oil removal therefrom.

Abstract: A system for maintaining foods warm including an exterior container with a lower generally horizontal flat support surface and upstanding side wall with an open top, the open top having a receipt area including a generally annular flat surface. Also included is an interior container that is adapted to receive food and which has a lower generally horizontal flat surface and an upstanding side wall receivable within the exterior container. The interior container has an outwardly extending flange with its upper extent receivable in the receipt area. A thermal retention region is provided between the interior and exterior containers and includes a generally flat horizontal circular region between the lower surfaces of the interior and exterior containers and extends upwardly between the side walls of the interior and exterior containers. The thermal retention region has an essentially common thickness throughout its entire extent.

Abstract: A boiling pot egg support system that includes egg supports for holding and supporting each of the eggs to be boiled in a manner to prevent collisions between the eggs during the boiling process. The boiling pot egg support system also includes multiple interconnectable egg support structures that are connectable to allow a user to adapt the boiling pot egg support system to the number of eggs to be boiled. A lifting assembly is provided for lifting the interconnectable egg support structures from a boiling pot.

Abstract: A double boiler for domestic use includes a heating vessel for receiving water and a filtering device containing food, the vessel having a lid on the top; a main case having a reception hollow and a heater at one side so that the heating vessel is mounted and heated; a steam condenser incorporated in the top end of the main case so that steam produced from the heating vessel is collected; steam cooling device for circulating cooling water along the inner and outer circumferential surfaces of the steam condenser so that the steam collected in the steam condenser becomes cooled; and a condensed water collecting device for receiving the heating vessel to the hollow of the main case and at the same time connecting the heating vessel and steam condenser so that the condensed water condensed in the steam condenser is gathered into the heating vessel.

Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: A high efficiency fuel-saving drawer type steam cabinet includes multiple layers provided at the front of the housing for accommodating steam bins. The front panels of each of the steam bins includes inclined or slanting planar surfaces at respective inner sides of the upper, lower, left and right edges. Provided at the front end of both sides of the cabinet housing are several laterally extending joists each made up of an upper frame board and a lower frame board that also form inclined planar surfaces. The inclined surfaces on the upper and lower frame boards are respectively angled to engage and achieve air tight contact with the upper and lower inclined surfaces on the front panels of adjacent steam bins. In addition, an inclined side panel having an inwardly slanting or inclined surface is provided on both side walls of the cabinet housing to engage the two inclined side surfaces of the front panels and form an air tight seal therewith.

Abstract: A kitchen appliance for heating foodstuffs with steam, comprising, in a housing (1) having a bottom (2) and a side wall (3), a cold water reservoir (4) supplying a chamber for the production of steam (5), supplying itself through a steam inlet (6), a cooking chamber (7) disposed on the housing (1) and adapted to receive foodstuffs. The housing (1) has in its side wall (3) a channel (8) communicating with the exterior of the housing (1) through a filling cover (12) and with the interior of the housing (1) through a flow opening emptying into the cold water reservoir (4).

Abstract: A corn steamer device comprises a heater base having a generally hollow interior and an open top, the heater base being electrically powered and including heating devices to heat the interior of the base, the heater base having an on/off switch coupled to the heating devices, in an operative orientation the hollow interior of the heater base being filled with water; an elevation device to support ears of corn above the hollow interior of the heater base; and a cover being positionable over the open top of the heater base.

Abstract: A food steaming device is described that has a base unit that commonly supports a removable food steaming cabinet and a removable, adjacent water supply tank for ease of cleaning. The food steamer appliance also features automatic water flow regulation from the water supply tank, and continual steam supply from the base unit, despite removal of the water tank.

Abstract: A cooking device includes a container, a collecting pan, a strainer member and a cover. The container and the collecting pan have base plates and surrounding walls that extend from the base plates. The surrounding wall of the container has an inwardly protruding middle section. The surrounding wall of the collecting pan includes a curved lower section that is connected to the base plate thereof and a top end formed with a horizontal outward extension which is provided with a plurality of vent holes and which is capable of resting on the inwardly protruding middle section when the collecting pan is disposed in the container. The strainer member has a base part capable of resting on the curved lower section when the strainer member is extended into the collecting pan. The cover is disposed removably on top of the container.

Abstract: A cooking device includes a heater which receives and supports thereon a food container which is adapted to receive and hold therein food to be cooked. The food container includes a cylindrical casing having a top opening and a bottom on which a raised portion with a steam passage is formed. The steam passage has an exit opening at a location higher than the top opening of the casing. A cover is provided to close the open top of the casing. The heater includes a base inside which a water vessel is provided to receive and contain therein a predetermined amount of water. A heating element is provided around the water vessel to heat the water therein for generation of steam.

Abstract: A tubular extension member converts a covered barbecue having a base and a removable cover to a smoker type barbecue. The extension member provides a larger cooking chamber and supports a water supply pan for the addition of water vapour to the cooking atmosphere. The extension member includes an access door in the side thereof for adding fuel to the barbecue base or for adding water to the water supply pan.

Abstract: An egg holding kitchen utensil including a pair of cylindrical trays. Each tray has a base plate with a plurality of holes and an outer wall with a plurality of holes. A spindle is integral the base plate of each tray. Each spindle has an upper portion with exterior threads and a lower portion with interior threads. The spindle of each tray has at least three long radial walls projecting towards and attaching to the outer wall for defining interior sections within each tray. Included is a handle. The handle has a vertical member with an upper end that has a horizontal member attached. The vertical member has a bottom end with internal threads that are capable of engaging the external threads of the upper portion of the spindle of any one of the pair of trays. Lastly, a lid, with a large center hole, is sized for receiving the bottom end of the handle when the lid is positioned on one of the pair of trays.

Abstract: A food steamer having a base, a combined support and collector, and a cooking bowl. The base has a heater and a reservoir for holding water to be heated into steam. The cooking bowl is mounted on top of the base and has a bottom with holes. The combined support and collector has a frame and a screen. The frame is mounted to the base between the heater and the cooking bowl. The frame has a center aperture with the screen located therein for supporting flavoring items thereon. The frame has raised walls to form a condensed steam holding area for holding all condensed steam that has traveled into and then back out of the holes in the cooking bowl. The frame also has a side wall with inwardly recessed grooves and holes through the frame at the tops of the grooves. These form pressure release vents at the sides of the frame.

Abstract: A multi-purpose cooker (10) having a base member (12) including a compartment (20) therein, a cover member (14) cooperable with the base member (12) for providing a food-steaming and food-dehydrating chamber (16) including the compartment (20) of the base member (12), a food retaining member (e.g., 42) retainable in the chamber (16) for supporting food to be dehydrated, and a food retaining member (e.g., 48) retainable in the chamber (16) for supporting food to be steamed. Preferably the base member (12) includes a heater (22) and a switch (78) for selectively energizing the heater (22) for heating water (11) retained in the compartment (20) during the steaming operation. Most preferably the base member (12) also includes a fan assembly (58), and the switch (78) is operable to selectively energize a motor (62) of the fan assembly (58) and the heater (22) simultaneously for dehydrating food, and to energize the heater ( 22) without the motor (62) of the fan assembly (58) for steaming food.

Abstract: A food steamer utensil which comprises separable and self-contained steam generator and food cooking vessels each having their respective cover portions and base portions to define therebetween, a chamber. The vessels, when operatively connected, are fastened together by latching means and are disposed in side-by-side relationship. Steam is formed in the steam generator vessel by a heater immersed in water and the steam is conducted into the food cooking vessel where it contacts food to cook same in food receptacles. The steam enters the food cooking vessel as a jet stream and substantially uniformly disperses itself along the horizontal cross sectional area of the vessel, and in passing through a food receptacle which has perforations throughout the entire surface area of the receptacle effectively contacts all the food on the food receptacle.

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 support device for a pair of vegetable steamers comprising a pillar (32,34) having at one end a support (38) for the base of an upper vegetable steamer (10a) and at its other end having means (60) to attach to a lower vegetable steamer (10b) so that the pillar is upstanding from the base of that lower vegetable steamer, the other end of the pillar thus extending above the lower vegetable steamer to support the upper vegetable steamer above the lower vegetable steamer in a vertical manner.

Abstract: A cooking utensil includes a container having a peripheral wall at its upper end outwardly circumscribing its open top and defining therewith an annular reservoir for receiving a quantity of water. A lid overlies the container open top and includes a depending skirt dimensioned to become partially immersed in the reservoir water and to divide the upper part of the reservoir into an inner section, and an outer section communicating with the inner section via the bottoms of the two sections The open top of the container is formed with a triangular slot permitting a small quantity of liquid to be automatically drawn from the reservoir into the interior of the container upon cooling of the container.

Abstract: An improved basket for the preparation of fried food products includes a wire mesh bottom wall and three upstanding wire mesh side walls. A perforate gate is pivotally attached along the fourth side of the basket and is secured in a closed configuration by a latching arm pivotally attached to a top edge of each side wall. Handles including a grip are also attached to the top edge of the side walls and can be used for the insertion and removal of the basket containing food products from a hot oil bath. The fried food products can be gently removed from the basket and deposited onto a worktable by conveniently tilting the basket to an inclined orientation so that the latching arm disengages from the gate either by gravity or by downward pressure on a lever arm attached thereto.

Abstract: Disclosed is a high-temperature dry steam cooking utensil which heats and cooks cooking material in a variety of cooking methods like boiling and frying using high-temperature dry steam in an efficient manner without losing moisture and nutrients of the cooking material while preserving the food's own flavor. The high-temperature dry steam cooking utensil comprises a cooking pan for containing water, a tray having a flange for accommodating thereon cooking material, a steam baffle for covering the tray, and a lid for covering the cooking pan. The top portion of the cooking pan is formed of stepped portions for receiving the tray, the steam baffle, the lid. Steam paths are formed between the peripheral of the tray and the inner wall of the cooking pan by cutting partially the stepped portion. Steam generated in the cooking pan is heated in the space between the tray and the inner wall of the cooking pan to a high-temperature dry state.

Abstract: This invention is a cooking device which consists of cylindrical main vessel with a flared open top with annular shoulders on which is seated the perforated annular shoulder of a smaller cooker vessel that extends downwardly in the main vessel, a tray-like vessel having a perforated annular shoulder seated on the inwardly extending annular rim of the smaller cooker vessel, a central upwardly extending wall defining an annular circular opening on the tray-like vessel, a combined cover and receptacle seated on the annular shoulder of the main vessel and having a perforated concave top spacedly above the tray-like vessel, and a cover on top of the perforated concave top.

Abstract: This invention relates to a steam case and in particular to one including an upper container provided with a lid, an intermediate container engaged with a bottom of the upper container and having a tubular member at the center communicating the interior with the exterior thereof, a lower container engaged with the bottom of the intermediate container and having a tubular member at the center communicating the interior with the exterior thereof, a tray engaged with the bottom of the lower layer, a body portion mounted under the tray and having a plurality of legs and a closable gate, a combustion chamber mounted within the body portion, a grease container fitted into the base, a cover mounted on the top of the base, and a disc disposed on the cover, and a rod member binding the upper container, the lid, the intermediate container, the lower container, the tray, and the combustion chamber together.

Abstract: There is disclosed a steamer for tamales and other comestibles having a rack capable of supporting foods being cooked therein at an inclined orientation. The rack is provided with a number of horizontal tiers or assemblies each constructed of rings joined by radially positioned spokes. Corresponding rings within each of the rack's assemblies increase in size from the top to the bottom of the rack establishing conically shaped surfaces upon which comestibles may be positively supported at an incline. The spokes connecting the rings of each of the assemblies are vertically oriented one above the other and divide the rack into separate receptacles for segregating foods during cooking. Two or more racks may be stacked within the steamer's open-topped vessel thereby increasing its cooking capacity.

Abstract: An oven assembly (20) includes a housing (38) having a cover (50), a bottom floor (42) and a side wall (28) which define an interior cooking volume (22). an annular water trough (24) is positioned in the housing (38) proximate its interior bottom. The trough (24) includes an outer trough perimeter (26) dimensioned to extend sufficiently close to the side wall (28) around the housing perimeter such that the trough (24) is positioned for receipt of gravitating substances deposited on the side wall (28), and is formed to receive and collect the substances. Moreover, the trough (24) is to retain a quantity of a liquid (43) sufficient for humidification of food cooked in the oven interior. Lastly, a drainage mechanism (36) is disposed at the bottom of the trough (24) for removing substances and liquids from the trough (24).