Abstract: A food cooking sheet made of flexible metal foil is disclosed, the sheet has an imperforate annular margin forming the outer periphery of the sheet and there is a plurality of webs extending across a perforated center section, the webs structurally connect opposite sides of the margin and radiant heat may be upwardly directed between the webs for browning an item of food supported on the sheet; also disclosed is a method of cooking an item of food, the method involves the use of a perforated sheet of metal foil and a rigid open-bottomed pan for supporting the foil and an item of food atop the foil, and the application of radiant heat through the perforated foil sheet directly against the bottom of a food item, and the removal of the foil sheet and food item together from the pan after cooking.

Abstract: A wiener steamer housing has a bun compartment, and has a wiener compartment over a base containing a heating element. A juice catch tray with side walls is suspended in the wiener compartment, and inserted in it is a wiener holding grill. The tray bottom catches juices from the wieners, and its sides, with holes at their upper ends, provide steam passages conducting heat to the upper wieners stacked on the grill.

Abstract: A heating unit is provided in the form of an open topped container with a side wall and a bottom. The side wall has a plurality of bosses each of which has a plate-receiving groove. The bottom has on its upper surface elongated seat defining flanges, a barrier wall projecting between and extending laterally beyond a pair of seat defining flanges to separate the seats and to separate a pair of wires, and labyrinth walls defining a strain-relief circuitous wire passage. A pair of spring terminals are provided, each having a U-shaped part defined by two divergent leg parts one of which is seated in one of the seats and the other of which extends upwardly away from the bottom to a free end. A disc of PTCR material is mounted on the spaced free ends. A plate is snapped into the plate-receiving grooves of the bosses.

Abstract: An apparatus is provided for cooking and browning foods such as roasts, fowl, hams and bacon, etc. in a microwave oven. The meat to be cooked is supported on ribs on the upper surface of a cooking vessel, the ribs defining grooves for the flow of liquid fat drippings from the meat being cooked. The grooves cover most of the upper surface of the vessel and so underlie most of the surface of the meat. They feed into a channel leading into a main reservoir.Fat absorbs more energy from microwave radiation than meat and so reaches a high temperature far more quickly than the meat. The presence of the fat, as a result, reduces absorption of direct and reflected microwave energy by the leaner meat, and so should be conducted away from directly below or around the meat area, to a position remote as possible from the meat.The vessels of this invention conduct liquified fat from the meat, so the meat is not shielded, and use the fat as a source of heat for the air in the oven.

Abstract: A charcoal-water smoker and cooker in which water separates the coals formed by charcoal briquettes and the meat, vegetables or other items being cooked and which includes a generally cylindrical body supporting a water pan and one or more supporting grilles with a base pan supporting the main body and also supporting a charcoal liner or pan for receiving a quantity of charcoal briquettes with the upper end of the main body being closed by a dome having a combined handle and heat indicator incorporated therein at the apex thereof. The main body is provided with a pair of diametrically opposed handles which enables the main body along with the water pan, grilles and dome to be lifted off of the base pan and charcoal liner in order to enable the charcoal to be replenished if necessary. The water pan and grille or grilles are supported interiorly of the main body by vertically spaced radially inwardly extending supporting clips.

Abstract: A self-draining baking pan comprising a receptacle, including a bottom wall and a peripheral wall and two leg stands pivotally attached to the peripheral wall for supporting the bottom of the receptacle above a supporting surface. Drain holes are provided in the peripheral wall and the bottom wall.

Abstract: A wire rack which fits in a pan within an oven supports poultry and meat during roasting so that grease and fat and particularly water within the body cavity of the dressed poultry runs into the pan. The rack consists of a first member having a round base and preferably eight wire members distributed around the base each in a vertical plane and curving inward and then straight up so that they define a cylinder. A ring prevents the eight members from spreading. A second member comprises a top ring and a plurality of depending wires each about half the length of the first-mentioned wire members and each lying in a vertical plane and extending inward and then straight down, the lower ends of pairs of wires being joined. The lower end of the second member fits into the top of the first member. An annular trough snaps over the top ring and is formed with small holes so that juices placed in the trough baste meat in the rack.

Abstract: The crepe pan is such that it is adapted to distribute the batter over the flat exposed bottom surface of the bottom of the pan; a base locates and supports the pan in position and is so dimensioned as to surround the flame and distribute the heat evenly over the flat bottom of the pan; the weight distribution of the pan and its handle being such that the pan will be firmly seated around a suitable flange on a shoulder adjacent the flange of the substantially cylindrical base.

Abstract: A non-metallic heat resistant food pan in a microwave oven shaped with parallel rounded upraised ridges on its bottom surface on which the food may be rested, the valleys of said bottom surface serving as reservoirs for drained fat and oil. A continuous recessed groove runs along the middle of the pan, perpendicular to the ridges to join all the valleys to prevent overflow of oil in one section of the pan. The pan is preferably made of temperature resistant glass such as Pyrex glass.

Abstract: A pie plate which has a lip which extends as a flap that is folded down on the outside of the pie plate and can be lifted to retain the juices from a pie cooking therein.

Abstract: A broiler is provided for use with or above a heat source such as a conventional burner of a kitchen stove or outside barbecue device. The broiler includes a frame as well as a plurality of vertically spaced grease trays mounted therein and having openings that are offset with respect to openings in the tray above or below.