Abstract: A structure for cooking in a microwave oven strips of food such as bacon that gives off liquid in the cooking process. The structure comprises (1) a nonmetallic base portion having a top surface and a cavity recessed from the top surface of a size adapted to contain the liquid released from the strips; and (2) a nonmetallic support portion defining a narrow support surface positioned directly over the cavity over which the strips of food can be hung as they are cooked so that liquid from the strips drains into the cavity.

Abstract: A toaster/oven having a door and a door frame and door jam peripherally surrounding the cooking chamber front opening. The door is pivotally mounted on two hinge pins, a first hinge pin being received in an opening on one side of the door frame and a second hinge pin being received in a slot on the other side of the door frame. The geometry of the slot and pin position on the door is such that the door is not removable except when in its fully opened position. The toaster/oven also comprises door retention means for selectively holding the door in a closed, partially open broil and a fully opened position. The pivotal movement of a lever arm operates first and second switch means which respectively cut off power to the heating elements of the toaster/oven and provide a signal to the controls of the toaster/oven when the door is open.

Abstract: A hickory wood cooking plank for broiling or baking meats, fish, poultry and the like, in conventional home ovens. The design features a unique, aluminum support stand provided in the form of a pair of L-shaped aluminum elements which are adapted to be respectively fitted within a pair of longitudinally extending grooves inwardly formed on the side edges of the cooking plank. The aluminum stand serves the dual function of supporting the cooking plank and dissipating the heat from the plank to prolong useful life. This permits high temperature broiling in a conventional oven to char the hickory plank which, in turn, imparts a hickory flavor to the food placed thereon for cooking.

Abstract: A cooking assembly includes a heating plate and two identical outer plates each fabricated of heat conductive material and each including a handle. The outer plates and the heating plate each include a hinge to allow the outer plates to be coupled to opposite sides of the heating plate. Each of the first and second outer plates when coupled to the heating plate define a cooking chamber within which food may be cooked. The assembly further includes an insulating drip tray for insulating the cooking assembly from means upon which it is supported and for catching drippings from the food being cooked by the heating plate. The tray includes means for supporting the cooking plate and the first and second outer plates in either a horizontal or a vertical position relative to the bottom of the tray to permit different selective cooking operations depending upon the nature of the material cooked.

Abstract: A combination cooking rack and pan primarily for use with microwave ovens and the like which includes a molded or formed structure having a corrugated or sawtooth support platform with an extending rim surrounding all four sides of the support platform. Reinforcing ribs are also provided which are integral with the support platform and provide supporting members for the overall rack and pan device. Preferably, the entire rack and pan is formed of molded wood pump and/or related materials including the supporting rib members. The structure is designed to separate the food being cooked from the bottom of the device for the purpose of uniform heat circulation therearound and also to allow secretions from the food to drip and be separated therefrom. The device is relatively lightweight and the material of which it is made functions to absorb and retain food secretions therewithin.

Abstract: For use with a gas stove having an upper deck provided with at least one opening surrounding a gas burner, a frying attachment comprising a substantially flat tray having raised peripheral edges, legs at each tray corner for supporting the tray above the stove deck to provide an open region between the tray and the deck, and first and second pairs of opposed hooks carried by opposite edges of the tray and extending beneath the tray through the open region to engage a peripheral edge of the burner opening to hold the tray firmly in place.

Abstract: A utensil primarily for use in cooking fat containing products such as bacon, frankfurters, sausage, hamburgers and the like, includes an outer shell supported on a base and an inner shell disposed within the outer shell and also supported on the base. The base includes a grease reservoir while the lower end of the inner shell includes apertures to permit flow of grease into the grease reservoir. Strip-like products such as bacon and the like are draped over the inner shell such that a portion thereof contacts the outer surface of the inner shell and another portion contacts the inner surface of the inner shell and another portion contacts the inner surface of the inner shell. Preferably, the inner shell extends vertically above the outer shell, the shells being made of a material which is transparent to microwave energy. The inner shell may support a platform on which other utensils may be placed or on which products to be cooked may be placed.

Abstract: A meat tray of thermoformed plastic foam is provided with high side walls of sufficient stability to retain cut pieces by vertical flutes in the side walls and at the corners.

Abstract: A griddle for making crepes having a base portion which includes a circular outer rim and a circular inner rim with a circular channel therebetween. The inner rim forms a wall which rises to join with the outer edge portion of the central circular cooking plate, and the outer surface of the wall joins with the outer edge of the top of the cooking plate at about a 90.degree. angle to form a sharp edge. The plane of the top of the cooking plate is above the plane of the top edge of the outer rim so as to permit a spatula to be inserted under the crepe with its blade parallel with the top of the plate, and to permit trimming of the edges of the crepe with the end of the spatula. A downwardly extending rim is provided on which the griddle may rest, and an opening is provided in the outer rim through which crumbs may be passed from the channel out of the griddle.

Abstract: A heating utensil for microwave heating comprising a first microwave-reflective body with an obverse surface which limits the depth of penetration of mirowave energy into an oven load when said load is located thereon and with a reverse surface to said obverse surface which mates with a second microwave-reflective body to form a microwave shielded by-product collection chamber, microwave-non-permeable, liquid-permeable connecting means between said obverse surface and said reverse surface and where said utensil can include a microwave-permeable means for said obverse surface to form a baking chamber and where said utensil can include a heat-insulating outer container.

Abstract: A packaging tray, especially adapted for the containment of moisture containing food products such as meat, poultry and fresh produce comprising a bottom supporting surface having a plurality of spaced apart liquid entrapping recesses. The individual recesses have a larger cross-sectional area at their base than at their top.

Abstract: A frypan cooking system is provided with a tilting mechanism to rotate the frypan forward and pour cooking fluid or cleaning water through a pouring lip on the frypan rim. A drain pan is removably mounted in front of the frypan in a fixed position beneath the edge of the pouring lip as a surge reservoir to receive the discharged liquid. The pivotal axis of the frypan is positioned in front of the frypan near the front rim and in alignment with the outer edge of the pouring lip so that the lip is maintained in a position overlapping the edge of the drain pan as the frypan is rotated. The drain pan has an outlet in the bottom connected to a swivel spout for directing the discharged liquid to an external reservoir or to a floor drain through extension tubing. An alternate embodiment includes a telescoping drain chute which can be extended to substantially encompass the end of the pouring lip and direct discharged liquid to a surge reservoir which in turn outlets the liquid to a floor drain.

Abstract: An electric grill appliance comprising a main body having a bottom wall, opposed side walls and a top plate of heat conductive material. The top plate has an outer cooking surface and an undersurface facing the bottom wall. At least one resistive heating element is secured directly to the undersurface for heating the top plate. The body is supported above the horizontal plane by support means. A container is removably secured under the bottom wall and has liquid collecting means extending outside one or more of the opposed side walls. The top plate has liquid dispensing means in at least one outside edge thereof to direct liquid on the top plate outer cooking surface into the liquid collecting flange of the container.