Abstract: A steamer for pastries and the pastries to be steamed thereby. The steamer includes primary and secondary receptacles, a lid, and a mold. The primary receptacle holds water therein that is turned into steam when the primary receptacle is heated. The lid selectively closing the primary receptacle. The secondary receptacle is steam permeable and holds the pastries to be steamed above the water in the primary receptacle, and is disposed in the primary receptacle. The mold contains the pastries and is hingedly attached to the secondary receptacle so as to allow the mold to pivot upwardly from the secondary receptacle for insertion of, and removal of, the pastries, and has a piece of perforated material that allows the steam to pass therethrough, as opposed to being trapped therein, and as result thereof, provides the pastries with a pleasing texture. The pastries include flour, yeast, sugar, milk, salt, and either butter or margarine.

Abstract: A rack of lamb bone clip includes a pair of generally t-shaped clip members held in pivotal engagement by a spring means. Each clip member includes a widened jaw, a handle and a centrally disposed pivot portion attached to the spring means and a series of gripping teeth generally parallel to a forward edge of the jaw opposing the handle. The bone clip having widened jaws being pivotally interconnected being movable between a closed gripping position in contact with each other and an open nongripping position not in contact with each other upon the application or release of a squeezing compressive force upon the handles. When the handles are released, the spring means forces the jaws and gripping teeth toward each other, the jaws and teeth grip the bones of a rack of lamb, and clip members protect the bones from heat and flames during cooking.

Abstract: A device 10 for basting a chicken on a barbeque grill or in an oven includes a base plate 16 and a plurality of rods 20 perpendicularly joined to a top wall 36 of the base plate 16 such that a full beer can 22 may be snugly inserted between the rods 20 until the bottom of the beer can engages the top wall 36 of the baseplate 16 thereby maintain the beer can 22 in a substantially vertical position when opened and inserted with the rods 20 into the posterior end 24 of a chicken 18. The device maintains the beer can 22 and chicken 18 substantially vertical throughout the cooking process to promote the evaporation of the beer from the can 22 into an internal cavity of the chicken 18, thus basting the chicken 18 from the inside to the outside, resulting in a more uniformly basted and cooked chicken 18.

Abstract: A system and method of ultrasonic processing of pre-baked food product and/or food product rework is provided that includes an ultrasonic horn and a forming member for receiving and forming unprocessed pre-baked food product into a desired shape. The ultrasonic horn is actuated to compress the unprocessed pre-baked food product between the ultrasonic horn and the forming member thereby forming compressed pre-baked food product. The ultrasonic horn ultrasonically energizes the compressed pre-baked food product to form an agglomerated food product. The system also includes an ejection member, such as an ejection piston, for ejecting the formed agglomerated food product away from the forming member. The forming member may be a forming cavity defined by a food product collection chamber. Alternatively, the forming member may include a forming block having a forming chamber.

Abstract: The baking device produces endless strips of baked goods from pourable baking dough. A cylindrical baking ring of metal is disposed to rotate about its central axis, while it is supported outside its center. The baking ring has one or more endless baking surfaces on which the strips are produced. A stationary depositing device deposits baking mass onto the rotating baking surface before the baking surface travels into a baking zone. A stationary receiving device removes the at least partially baked strips from the baking ring for further processing. A stationary electrical induction coil is disposed in the baking zone. The induction coil is arranged adjacent the baking ring so that the ring, as it moves through the magnetic field of the coil, is heated by induction for generating heat with which the strips are baked from below.

Abstract: An electrical cooking device (10) for a bulb or more of garlic including a lower bowl-like cooking plate (22) with circular peripheral walls (46) extending upward having a annular beveled rim (32) and an upper domed cooking plate (20) having a recessed annular beveled rim (34) when in a closed position align in nestable cooperation to form a cooking chamber (30) in which one or more bulbs of garlic can be cooked quickly and efficiently.

Abstract: The present invention concerns a mold table for food products comprising at least one longitudinal conduit (10) that can be closed by a cover (20), the said mold table being characterized therein that the said or each conduit (10) has a variable cross section so as to define at least one cavity (50) that forms a mold for the said food products.

Abstract: A segmented elongate, hollow convection pipe formed with an angled mid portion which extends through the body cavity of stuffed poultry during cooking. The device is provided in plural individual sections of tubing that are serially joined in a nested fashion. Overall length of the device can be grossly adjusted by selecting greater or fewer numbers of sections of tubing to form the device, and finely adjusted by telescopically sliding the sections relative to each other. The angled mid portion may be provided as a fixed angle, or provided as a selectively adjustable angle to accommodate anatomical differences in poultry. Overall cooking time of both the poultry and the stuffing is uniform and reduced as a result of cooking from the inside as well as the outside. A method is provided for using the convection pipe to safely, quickly, and uniformly cook a raw, stuffed poultry.

Abstract: A basting apparatus including a rack supporting a basting pan, a grill, and a rotisserie having a spit and means for rotating. The rack is dimensioned to fit between the surface of the grill and the rotisserie and includes a grid and a frame. The basting pan is supported by the rack at an elevation so that when the pan is filled with basting fluid, the surface of the basting fluid comes in contact with the food on the rotisserie. The rack is adjustable to accommodate various sized pans and grills. A heating element is also provided that is located in the rear of the grill in relation to the rotisserie.

Abstract: A donut making arrangement includes a drip tray for placement over a source of cooking heat, and a donut maker with base and cover. The base has a head defining a recess for receiving batter and cover has a lid for engaging over the recess. The head and lid have shapes and sizes to engage into the opening so that when the batter has been cooked to a selected extent on one side, aligned handles connected to the head and lid are used to turn the donut maker over to cook the batter on the opposite side to create a donut.

Abstract: A cooking rack for deep frying which includes a base, such as one formed of a plurality of spoke extensions, and a plurality of prongs extending up from the base. The rack further includes a lifting extension which is supported by the base such as by way of one or more foot extensions extending from a vertical main bar to the base. The lifting extension extends up from the base at a location that is radially spaced from a center of the base and preferably has a grasping loop. An embodiment of the invention features protrusions provided on the prongs for differentiating tipper and lower prong food positions and an additional embodiment features a grill that can be slid down into a resting position on the protrusions and with or essentially with a no horizontal slide (less than an inch horizontal slide capability).

Abstract: An apparatus for cooking poultry consists of a shallow pan, and a lid which covers the pan and which is provided with a centrally located opening. The lid supports an upwardly extending, hollow, perforated poultry-supporting tower on its upper surface. The detachable tower is mounted over the centrally located opening such that steam generated within the pan during cooking rises up into the tower, escapes through the perforations thereby infusing the poultry. The lid is also provided with at least one drain hole so that the drippings from the cooking poultry can be trapped within the pan, and re-infused into the poultry. The tower is detachable from the lid, and is interchangeable with alternative towers of differing lengths and circumferences to accommodate various sizes of poultry.

Abstract: A cooking system that includes a pan having a vapor forming tube, a food item support structure securable to the vapor forming tube, and a kabob/basting structure having a food item support platform, a number of spaced kabob/basting material supports and a food item support platform support structure.

Abstract: A portable barbeque and rotisserie rack is composed of components that can be easily assembled and disassembled into a small package for transporting from one location to another and adaptable for positioning over various types of sources of heat. The components include a frame having a base for placement over a source of heat and two end portions slidably and releasably connectible to the base. A pair of end walls are slidably connectible to the end portions. The frame is configured to hold a rotisserie cradle at an elevated position over the source of heat.

Abstract: A wire frame for supporting a beverage can having at least one top opening and containing a desired flavored beverage in an upright position and for supporting a roasting fowl. The frame supports a beverage can to be inserted into the central cavity of a fowl that has been cleaned and seasoned as desired. The frame holds the beverage can and the whole fowl in a substantially vertical position for roasting. As the beverage heats during roasting the flavor of the beverage is imparted to the fowl.

Abstract: A biscotti manufacturing system for easily and efficiently producing biscotti cookies. The biscotti manufacturing system includes a baking pan having a base, a first wall, a second wall, a plurality of partitions between the walls, and a plurality of channels within for receiving the biscotti dough. The user prepares the desired amount of biscotti dough and then utilizing an applicator fills the channels of the baking pan with desired portions of the biscotti dough. The baking pan with the biscotti dough is then baked. After the biscotti dough is fully cooked, the user then removes the biscotti cookies from the baking pan.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: A meat and poultry roaster which is characterized by a one-piece drip pan or bowl and marinade container, wherein the marinade container extends upwardly from the center of the drip pan for supporting the meat or poultry in an upright position in an oven or cooker, and contains marinade for seasoning the meat or poultry. The drip pan or bowl and marinade container may be constructed of a rigid metal such as stainless steel and aluminum heat-resistant glassware or plastic, or it may be built of a flexible, disposable material such as aluminum foil.

Abstract: A baking pan includes a lower pan part having a respective periphery and at least one raised area spaced from that periphery. The pan further includes an upper pan part having a respective periphery, the upper pan being removably connected to the lower pan part about the periphery of the upper pan part. This pan is utilizable in a cooking method including a dough proofing stage and a baking process. The baking process in turn incorporates a first cycle of baking and steaming and a second cycle of baking only. The baking pan has a water-receiving internal chamber and a proofing and cooking chamber communicating with the internal chamber via one or more perforations in an upper surface of the baking pan. The proofing and cooking chamber is formed by a cover or lid placed over the upper surface of the baking pan.

Abstract: A method and apparatus for roasting a fowl. The apparatus and method utilizes a wire frame for supporting a beverage can having at least one top opening and containing a desired flavored beverage in an upright position. The beverage can is inserted into the central cavity of a fowl that has been cleaned and seasoned as desired. The frame holds the beverage can and the whole fowl in a substantially vertical position for roasting. The frame may be placed over a pan to collect the juices from the fowl as it is roasted. The apparatus is employed by placing the frame, upon which is mounted the beverage can with the desired liquid and the fowl to be roasted, into a heat source. The heat source may be an oven, a roaster, or the surface of a barbecue grill. As the beverage heats during roasting the flavor of the beverage is imparted to the fowl.

Abstract: A marinading and storage container that holds a chicken in place allowing the container to be turned upside down to advance the marinading process and that resembles the chicken from the outside with a breast and legs that support the container in the upside down position.

Abstract: A household electric appliance has three basic components, a griddle, a skillet which can be placed on the griddle to be heated thereby when the griddle is not otherwise in use, and a skillet lid which can be placed atop the skillet. The appliance can be compactly assembled for storage by changing the manner in which the components are stacked. When compactly assembled for storage, the three basic components can be clamped together and stored on edge to conserve lateral storage space. Two types of clamps are described, a resilient strap clamp and a wire rod clip. Operation of the appliance is controlled by a thermostat and a heating control panel is provided that has two sets of indicia, one for use when the griddle is used by itself and one for use when the skillet is used.

Abstract: A system for filling nuggets transported along a conveyor utilizes a platform that is positioned above the conveyor in a generally parallel fashion. The platform alternatingly moves in either one of a direction substantially similar to the direction of motion of the conveyor, and a direction substantially opposite to the direction of motion of the conveyor. A coring device is mounted onto the platform and used for forming a cavity in the nuggets. A depositing device is mounted on the platform, and is used for introducing a filling into the cavity in the nuggets. The platform is moving, so that the nuggets can be transported by the conveyor, without having to vary the speed of transportation of the nuggets, while either one of a cavity is being formed and the cavity in the nugget is being filled.

Abstract: A cooking apparatus enables a user to cook (boiling, steaming or frying). The apparatus includes a burner having a base that is specially shaped to cradle a pot. An upper section above the support surface of the burner for engaging the sidewall of the pot should the pot be tipped inadvertently. The burner can include upper members that are supported above the bottom of the pot and a lower member that engages an underlying supporting surface. Alternatively, the burner frame can have a plurality of circumferentially spaced radially extending legs. Struts are shaped and cradle the bottom of the pot and its sidewall respectively.

Abstract: A baking receptacle for baking a food product in an oven, including baking items such as muffins, cakes, rolls, etc. The receptacle is comprised of a sheet of thin ovenable material formed to define a bottom, a side wall, and a folded top portion. The side wall extends from the bottom and forms readily expandable, longitudinal pleats. The folded top portion extends from the sidewall opposite the bottom and includes, in one preferred embodiment, a first section, a second section, and a third section. The first section is folded relative to the side wall such that a first fold angle is defined by the side wall and the first section. Similarly, the second section is folded relative to the first section such that a second fold angle is defined by the first section and the second section. Finally, the third section is folded relative to the second section such that a third fold angle is defined by the second section and the third section.

Abstract: A foldable food tray with an integrally formed condiment pocket coextensive with one wall of the tray and defined by a movable partition panel pivotal between a first closed position for foldable collapsing of the pocket with the tray, and a second open position engaged between opposed tray walls to define the pocket and preclude an inward folding of the pocket and tray.

Abstract: The present invention is a device for baking spherical food products. It includes a main support, made of material capable of sustaining a temperature of at least 500 degrees Fahrenheit, which has an outer perimeter for nesting atop a pan or its equivalent, e.g., a cake pan, brownie pan, cookie tin, a pot, a frying pan, or even a piece of aluminum foil folded on its edges to act like a pan. The primary purpose of the pan is to receive and hold grease and drippings from the food products being cooked in the present invention devices. The main support of the present invention device includes a plurality of semispherical recesses, each having a predetermined outer radius, and being located on the main support, typically in an orderly fashion, and having a plurality of drainage holes located thereon. The invention may be formed of a high temperature tolerant material such as metal, ceramic and glass, and may also have a non-stick coating.

Abstract: A cooking container adapted for roasting large fowl has a pot shaped base member and a top member shaped like an inverted pot that jointly form a high heating chamber proportioned to receive a full sized fowl in a vertical orientation, A heat pipe extends upward from an opening in the bottom of the base member and enters the hollow interior of the dressed fowl. A trivet in the heating chamber holds the fowl out of contact with the very hot bottom of the base member. Relative rotation of the base member and top member opens a notch into which a meat thermometer may be entered. The roaster configuration facilitates outdoor cooking where available heat sources, such as gas cookers, barbecue stands or campfires, concentrate heating at the base of an overlying food container.

Abstract: An apparatus and methods for cooking meat are provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a liquid collecting cavity formed in the upper surface of the base between outer walls of the liquid container and outer peripheries of the base. The apparatus also preferably includes at least one separate meat infusor positioned to contact the base and to overlie and substantially surround at least inner walls of the liquid container. The meat infusor preferably has an infusor body and a plurality of openings positioned in side peripheries of the infusor body so that when liquid positioned in the liquid container heats, steam from the liquid travels through the infusor body, through the openings therein, and toward meat positioned to overlie the infusor body.

Abstract: Cooking Utensil comprising a cooking pan, the pan having a flat circular bottom approximately nine inches in diameter, the pan having an angled rising surface approximately two inches above the circular bottom, the angled rising surf ice terminating in an annular surface having an outer perimeter of twenty four inches, the annular surface having a five degree slop toward the central nine inch diameter portion, the outer perimeter terminating in a vertical lip approximately two inches tall, said pan being made of anodized aluminum, said pan being alternately made of stainless steel, and said pan having opposing carry handles.

Abstract: A baking pan that has crests (10) which act as additional pan edges for the baked good to bake against and near, thereby providing a baked good that has a substantial increase in its edge linear measure.

Abstract: A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding is inserted into a heated compartment in a food warming cabinet and is supported on a shelf mounted in the food warming cabinet. A retainer provided on the cover engages the shelf to prevent the cover from moving forward or backward. With the retainer so engaged, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

Abstract: A pan for baking a batter or dough to provide a baked good, such as muffins or cupcakes. The pan includes a raised perimeter wall that acts as a shield or baffle to provide consistent air flow over the batter or dough during baking. The resulting baked goods have improved baked properties. A preferred muffin pan is disclosed.

Abstract: A roasting rack for various fowls including a base with pivotal and adjustable support members thereon, which members form a supporting V-frame with each member arranged to receive a portion of the anatomy, such as the wings, of the fowl such that the fowl is positionable, breast down, onto the V-frame. The members forming the frame are positionable for adjustment in accordance with the size of the fowl being roasted.

Abstract: The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

Abstract: The present invention consists in a tray assembly for use as a baking tray, the tray assembly including: a base tray having a generally planar base; a cooling tray having a generally planar surface for receiving at least one article to be baked, the generally planar surface having a plurality of apertures and being adapted to seat on the generally planar base; and elevation device disposed between the base and the cooling trays for sliding engagement therewith, the elevation device being slidable between a first position wherein the cooling tray is seated on the base and a second position wherein the cooling tray is lifted a predetermined distance from the base to allow air circulation through the apertures to cool the or each article.

Abstract: A rotisserie cradle including a trough shaped cradle constructed entirely of a rod framework to be lighter, easier to clean, and cheaper to manufacture, with food hold down grates positionable by swing arms pivoted to the inside of the cradle framework so as to allow manually settable positioning of the grates against the food to hold the same against the inside of the cradle framework. Each hold down grate is tiltable in any direction to engage any contour of the food to be held, and the swing arm movement accommodates different sized food items. Friction snubbers can be used to maintain the swing arm positions. A pair of socket blocks for receiving the rotational support shafts are mounted by the rod members forming the cradle framework.

Abstract: A new and improved apparatus is disclosed which would catch drippings from an ice cream bar or ice cream treat while a user would be eating the ice cream bar or ice cream treat. The apparatus would comprise a handle and an upper cup portion, with the upper cup portion being removably mounted on top of the handle portion. The upper cup portion has a hole in the middle, which would allow the upper cup portion to be removably mounted on top of the handle portion. The handle portion would have two ends, a top end and a bottom end, with the top end having a hole. The handle portion also has an internal slot, with the top-mounted hole being an entrance to the internal slot.

Abstract: An improvement to a grill wherein the affective radius of a rotary heating element is locally varied to improve engagement and rotation of a food items, including next generation dough involved food items and the like, on the grill. Attachments for retrofitting of existing, commercially available grills, and methods of using the improved grills are disclosed.

Abstract: An electric cooker includes a rounded bottom member including a flat surface for defining a food receiving space, a thermal transmission member coupled on an outer bottom surface of the rounded bottom member, an insulating member for insulating the rounded bottom member from the thermal transmission member, a base coupled between the heating member and the insulating member for supporting the cooker, and a coupling device for coupling the insulating member, the base and the thermal transmission member to each other.

Abstract: A food product can be shaped into a U-shape and deep fried using a deep fry apparatus. The deep fry apparatus includes a basket and a mold. The basket has a plurality of curved receptacles for receiving the curved food product. The mold includes a plurality of inserts which each correspond to and fit within a receptacle of the basket. The mold supports the inserts within the receptacle to maintain a desired clearance between each insert and the corresponding receptacle to prevent crushing of the product. The mold also has sufficient weight to inhibit movement of the food product and insert during the deep frying process. The mold thus maintains the food product in a curved position during deep frying.

Abstract: The accessory for a baking oven and cooking vessel or dish for it are made from a material having sufficient temperature stability so that they can remain without damage in the baking oven during pyrolysis self-cleaning of the baking oven at a temperature of about 500° C. while the material has a linear thermal expansion coefficient that is as small as possible. The material is preferably glass, glass-ceramic or ceramic material with a linear thermal expansion coefficient of less than or equal to 3×10−6/K.

Abstract: A reversible clamping member for use in a rotisserie grill having spaced end plates and a plurality of adjacent rods therebetween in a cradle formation connected at their ends to the plates. One pair of adjacent rods are spaced to define an opening for the passage of food into the interior of the cradle. The reversible clamping member has a pair of main rods intersecting each other and connected thereto at a center area of each main rod. Both main rods have slight bends in their center areas for closer positioning to the food located in the interior of the cradle. One of the main rods has a U-shaped member secured at each end, wherein one of the U-shaped member has legs perpendicularly extending from its center portion and the other U-shaped member has legs angularly extending from its center portion. A sleeve is removeably mounted at one end to one of the main rods, and the sleeve is removeably mounted at the other end to one of the adjacent rods of the grill.

Abstract: Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum.

Abstract: A cooking pot apparatus includes a pot and a food holder or perforated liner. The food holder can be a turkey frying device, for example. A drip rack can be used to support the food holder or liner above the pot. During use, the liner can be placed upon the pot upper annular rim. The drip rack then provides a pair of angularly disposed sections that can support the liner. Bends on the rack prevent the rack from sliding laterally off the pot.

Abstract: A pan for baking e.g. single-serving-sized food product is adapted to promote substantially even heat distribution, to shield the food product from excessive browning and crisping, and to substantially prevent burning. The pan accomplishes these functions by utilizing one or more structural features, including, for example, perforations, sloped, variable-height walls and a sloped arcuate rim. Embodiments of the invention may be used in combination with a separator to stack and store food product in a heated or cooled receptacle, and in combination with a slicing/topping guide.

Abstract: An expandable rack for foodstuffs or other articles for temporary use after baking or cooking to allow the foodstuff to cool. The expandable rack consists of a plurality of tiers or layers which are slidably arranged with respect to one another such that the entire rack may be slid together to form a compact size for storage. A first layer or tier consists of a plurality of spaced, longitudinally extending rods surrounded by a continuous, formed member, to substantially provide a rectangular shape and having downwardly depending legs to elevate the same above a support surface. Each of the additional layers employs the same construction but is of reduced size to permit all layers to be slid together in underlying relation to the first layer. The structure for retaining the tiers or layers to one another and allow sliding therebetween is incorporated into each of the tiers and each tier has support legs.

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 cone cupcake baker comprising a housing having large parallel front and rear walls in a rectangular configuration with long horizontal edges and short vertical edges, the housing having essentially square shaped side panels with horizontal edges and vertical edges coupled to the vertical edges of the front and rear panels, a support plate or a rectangular configuration in a horizontal orientation positioned within the walls adjacent to the upper edges thereof, the support plate having a plurality of rows of apertures with a plurality of apertures in each row, the apertures adapted to support objects with their bases spaced separately from the lower edges of the panels; and support rods extending outwardly from the support panels and extending downwardly therefrom to a common elevational orientation beneath the lower edges of the panel and a lid with a resilient locking assembly between the housing and the lid.

Abstract: Apparatus can cook foodstuffs with a pot and at least one support assembly adapted to rest atop the pot. The support assembly has a pair of walls. Each of the walls is dependently mounted from the support assembly. The walls are spaced apart an adjustable amount. The support assembly also has a floor hinged to and spanning the pair of walls.