Abstract: A portable, multipurpose cooking utensil includes a base pan adapted to retain a grill having a dome-shaped, transparent lid thereon. The device also includes a heat control unit that allows a user to select the amount heat delivered to the grill. The heat control unit may be replaced with a broiling pan or frying pan, if desired.

Abstract: A food heating appliance is disclosed that comprises a chamber portion and a lid portion that defines a heating chamber. The chamber portion has a perimeter wall extending about the heating chamber and an upper opening into the heating chamber. The perimeter wall is insulated to permit walls are A heating apparatus in the heating chamber comprises a heating element positioned in the heating chamber adjacent to the perimeter wall, and a shield positioned above the heating element to block debris from falling on the heating element. The shield may be sloped downwardly from the perimeter wall toward a center of the heating chamber. A holding tray for smoking material may be positioned adjacent to the heating element. A drip collection tray may be positioned at the bottom of the heating chamber that influences air flow into the heating chamber. Temperature control circuitry provides precise, predictive heating of the food.

Abstract: An oven rack and drip pan assembly is provided in an appliance, such as an oven. The oven rack includes a support platform and a pair of drip pan rails extending downwardly from opposing sides of the support platform. The drip pan includes opposing side portions configured to be slidably received within the drip pan rails and a plurality of vented portions provided through a surface of the drip pan. The vented portions are configured to allow heated air to pass therethrough.

Abstract: A single free standing apparatus which is operable in conjunction with any number of well known grills to permit preparation of a greatly enhanced foodstuff. The apparatus simultaneously accumulates and causes vaporization of grease and fatty liquids, while enhancing flavor by enveloping the foodstuff in a flavor enhancing aroma, all while spreading heat in a more uniform manner to avoid hot spots on the food stuff.

Abstract: The cooking device of the present invention operates in the 100 to 250 volt AC range acting as either, a grill, a smoker, an oven or a rotisserie. The cooking device is compact, being portable or fixed so as to allow the user to maximize limited space such as on a balcony or patio. A digital microprocessor-based temperature controller with LED readout is used for the set temperature and the process temperature. The shell is made of stainless steel which retains maximum heat and has a removable grease tray. The device is approximately 23? wide by 14? high by 21? deep and has stainless steel round rods for the cooking grates and warming rack.

Abstract: A multi-purpose cooking apparatus includes a housing including a direct heat cooking area on one side and an indirect heat cooking area on the other side adjacent to the direct heat cooking area. A burner or burners are disposed beneath the direct heat cooking area. A removable cooking pan, having an open bottom formed by spaced rods, is located, in use, above the burners and below the direct heat cooking area. A removable water pan is interchangeable with the cooking pan and is selectively positionable within the housing in a first position beneath the indirect heat cooking area wherein heated water evaporating from the pan moistens the food, and a second position beneath the direct heat cooking area when the cooking pan is removed, wherein the water pan can be used for steaming as well as boiling and frying.

Abstract: The present invention is drawn to a gas grill or add-on component for a gas grill that provides the additional functionality of permitting grilling with either gas, charcoal briquettes, or wood chips. The additional functionality of being able to cook with charcoal or wood chips on a gas grill is achieved by positioning moveable flaps in a second position thus providing a horizontal surface above the gas burner, yet below the cooking surface, upon which to place charcoal briquettes. Spaces on either side of each pair of flaps allow the gas burners to be used to ignite the charcoal briquettes or wood chips. Once the charcoal briquettes or wood chips are ignited, use of the gas burner is discontinued. The charcoal or wood chips are permitted to burn to complete ash, then the moveable flaps are placed to a first position thus forming an apex that permits the ash to fall into an ash pan located in the bottom of the firebox.

Abstract: A cooker has a pan of circular configuration with an open upper end receiving a circular lid and a bottom having apertures therein. A disk shaped drip tray disposed below the pan and having upstanding lugs thereon is selectively moved between raised and lowered positions using opposite latching mechanisms which adjustably couple the drip tray to the pan. In the raised position, the drip tray engages the bottom of the pan and the lugs on the drip tray extend into and close the apertures in the pan. In the lowered position, the lugs are removed from the apertures, permitting greases, fats and similar substances to drain through the apertures and onto the drip tray. The latching mechanisms permit separation of the drip tray from the pan for separate cleansing thereof such as by placing in a dishwasher.

Abstract: A cooking apparatus includes a body, a pair of heating units, a grill unit, a heat reflecting unit, and a cooling fan. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit includes inner and outer reflecting plates that are inclined at certain angles to reflect heat radiated from the heating units toward the grill unit. The cooling fan is positioned in an inner space of the heat reflecting unit. The heat reflecting unit has front, rear, and side plates, which are provided with a plurality of through holes, so that air passes through the inner space of the heat reflecting unit.

Abstract: Disclosed is a plate warming apparatus for use in keeping food warm in a restaurant. The invention has four primary components: a serving plate; a heater assembly; a plate adapter for coupling the plate and heater assembly; and a base fixture that enables the adapter to be selectively coupled to the heater assembly. These elements allow the heater assembly to heat the underside of a serving plate and, thereby, keep food warm as it is delivered to and consumed at a user's table. The invention allows the heater assembly to be uncoupled from the underside of the plate and recharged as necessary for reuse on other serving plates.

Abstract: A cooking apparatus which allows an interior of a cabinet thereof to be easily cleaned. The cooking apparatus includes a cabinet. The cabinet has an opening in a top surface defining a heating space. A heating unit to heat food is installed in the heating space and heat is transmitted from the heating unit to the food. A grill unit is seated on the top surface of the cabinet to support the food over the opening. A contamination preventing unit is installed in the heating space to prevent an inside surface of the cabinet from being contaminated with material dropping from the food. The cooking apparatus of the present invention guides splashed material back to a tray when the material collides with the tray splashes. The contamination preventing unit may be removed from the heating space, enabling a user to easily clean the contamination preventing unit.

Abstract: The present invention relates to a brazier grill and a brazier with such grill used for cooking foodstuffs. Said brazier grill (2) is single layered and comprises grooved grill bars (4, 4?, 4?), which are placed in parallel to each other and remove molten fats and cooking liquids emanating from foodstuffs placed thereon during grilling. Two such grooved grill bars (4, 4?, 4?) are placed side by side in parallel with a b2 distance to form a grill grill opening (6) corresponding to 1 mm to 10 mm. This grill opening (6) is formed in a direction perpendicular (T) to the grill so as to allow heat rays emitted from an underneath heat source to pass directly (without encountering any obstructions) through such grill openings to reach a foodstuff on said grooved grill bars during grilling.

Abstract: An apparatus for cooking meat is provided. The apparatus preferably includes a base having at least one liquid container connected to an upper surface of the base and a holding 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 register with the liquid container and receive steam from 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: 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: An oil filtering and storage apparatus comprising housing containing a cooking oil storage receptacle therein with a hingedly attached door providing access to said storage receptacle with the receptacle serving as containment of oil that has been filtered for reuse or unfiltered for disposal.

Abstract: Disposable electric cooking grill liners for protecting an electric cooking grill having a heated grilling surface of each of the pivotally connected moveable and stationary grilling members. Each grilling surface is heated and has raised cooking ribs wherein both sides of food placed between the closed grilling surfaces are simultaneously heated. Each grill liner is formed of a sheet of semi-rigid or heavy heat conductive foil preformed for fitting directly against and substantially conforming to and covering the corresponding grilling surface whereby cooking heat provided to each grilling surface is substantially transferred through the grilling liner without substantial food and juices flowing therefrom coming in contact with the grilling surfaces. Each grill liner also has a rigidized or stiffened margin for maintaining the preformed shape during installation, use and removal of each said grill liner after use.

Abstract: A grilling surface, and a grease diverter, within a standard gas grill having a cover, base, and a gas burner. The grilling surface is formed of a series of integrally structured inverted and truncated pyramids, or cones, connected together, and having an aperture provided through each pyramid or cone, at its downward edge, to allow for drainage of grease therethrough, but to generally retard the direct access of flame to the food being cooked. A grease diverter, may be positioned below the grilling surface comprising a compound sloping plate, having its apex at the midpoint, and sloping downwardly to its front and back edge to divert grease away from the open flame.

Abstract: A cooking device for cooking items over a heat source has a base with an annular reservoir having an inside rim defining an opening, a substantially circular cooking plate supported by the base, a rack supported by the base over the cooking plate, and a lid supported by the base over the cooking plate and the rack.

Abstract: A cooking apparatus having a body, one or more heating units, a grill unit, and a heat reflecting unit. The heating units are arranged between the grill unit and the heat reflecting unit. The heat reflecting unit has front and rear plates, side plates, and a pair of inner reflecting plates and a pair of outer reflecting plates. The inner reflecting plates are upwardly projected to be higher than the outer reflecting plates. The front plate includes an upper surface and inner and outer surfaces, and is provided in the upper surface thereof with a water inlet, and in the inner surface thereof with an overflow hole. The front plate has a water level window to ascertain a level of water. The front plate is positioned outside the body so that oil and sauce are prevented from entering the inner space of the heat reflecting unit through the water inlet.

Abstract: A grilling system comprises a grill base that is adapted to be heated. The grill base has a top end, a bottom end, and an open interior that is adapted to hold a heatable substance that produces smoke or liquid vapors when heated. A manifold is coupled to the grill base so as to be positioned above the heatable substance. A grill member is positioned above the manifold. The grill member comprises at least one grill surface having a plurality of holes. The grill surface is configured to receive a grillable substance, whereby smoke or liquid vapors rising from the grill base pass through the manifold and then through the holes in the grill surface.

Abstract: An apparatus for cooking bacon includes a base having a bottom surface and a plurality of edge portions integral therewith and extending upwardly therefrom. A plurality of elongate prongs have lower end portions integral with the rack and extend upwardly therefrom, respectively. A plurality of lips integral with the plurality of prongs and extending upwardly from the lower end portions thereof, respectively, receive bacon strips therealong. The plurality of prongs are generally equally spaced apart for allowing a plurality of bacon strips, each having opposed side edge portions, to be corrugated therebetween. Advantageously, such bacon strips remain detached from each other and are maintained on substantially one respective side edge portion during a cooking process to thereby allow grease to drip downwardly therefrom and towards the base.

Abstract: A rotisserie oven comprising a central heating section having a vertical orientation and dividing the cooking space into two equal, independent, and evenly heated roasting chambers; at least two rotisserie rods each driven by a motor; at least two removable basting troughs positioned above the rotisserie rods; at least two drip collection pans positioned below the rotisserie rods; an ash drawer positioned below the central heating section; and a control panel. By inserting a basting fluid in the basting trough, the roasting meat is automatically basted with the dripping basting fluid. The excess basting fluid and the meat juices is collected and can easily be recycled during the roasting process. By providing parts that are removable and have a simple mechanical design, cleaning and maintenance can be kept at a minimum. Mounting the rotisserie oven on top of a cabinet results in added convenience, accessibility, and flexibility.

Abstract: A V-shaped flavor plate is used in a barbecue in place of briquettes. The V-shaped flavor plate has three inverted V-shaped sections forming three peaks and two valleys. A plurality of spaced oblong openings are located along a lowermost surface of the valleys. The openings are separated by ridges that prevent the collection of flammable liquids.

Abstract: Indoor use rotisserie ovens which have construction features and scale which make the cleaning process easier. Shown are indoor use rotisserie ovens which also may rotate cooking foods about either a horizontal or vertical axis, which makes their applications more versatile. Construction features include: a scale appropriate for cleaning in a typical kitchen sink, use of removable electrical components, and single oven wall construction, all to allow easy cabinet cleaning. Also shown is a locking tab manufacturing detail which creates an inexpensive, light weight, oven cavity, which is easy to clean and also permits oven cavity washing and/or immersion in water. This manufacturing detail also is easy to handle by the end-user without projecting sharp edges. Self lubricated spit assembly axles are shown as well to help deaden sound.

Abstract: A cooking vessel that combines the functions of a grill and an oven. The vessel includes a cooking chamber having an upwardly arched ceiling comprised of fire brick. A cooking surface is located within the cooking chamber. A pull-out mechanism is attached to the cooking surface and is adapted to move the cooking surface in and out of the cooking chamber through a front opening. The front opening defines a baffle, which traps heat in the cooking chamber. Two infrared gas burners, located below and outboard from the cooking surface, heat food located on the cooking surface directly. Radiant heat from the ceiling indirectly heats the food.

Abstract: The invention concerns a vertical-pit barbecue using charcoal, wood or lava rocks. The invention concerns a box-shaped barbecue (1) accessible from the top. One or both opposite side(s) of the box is/are cut out in the horizontal direction (13) and is/are equipped with fins (3) sloping somewhat downwards. The cooking racks (5), spits and fat collecting receptacles (10) are supported by arms (8), stands (9) and stems (7) foldable on either side of the box (1). The inventive barbecue is used for vertical cooking.

Abstract: A barbeque grill includes a base member having a bottom surface and a plurality of sidewalls integral therewith. The base member includes a plurality of spaced support rails slidably engageable with the bottom surface. A plurality of elongated support legs are connected to the plurality of support rails respectively. A pair of opposed side panels having top and bottom edge portions are secured to the plurality of support legs. The grill further includes a top member pivotally connected to one of the side panels. The top member includes a grill surface for supporting foodstuff thereon. A plurality of baskets are disposed substantially medially between the base member and the top member. The grill further includes a drip pan for collecting and directing grease downwardly and away from the plurality of baskets.

Abstract: An apparatus, method and system is described for catching juices dripping from food being cooked in an infrared cooking apparatus, while still allowing infrared radiation to directly irradiate the food. A drip pan has base plate with an outer perimeter and an outer sidewall extending therefrom. The base plate has one or more apertures, each with an inner sidewall extending from its edges. The drip pan can hold a liquid, and the aperture and inner sidewall form a passage for infrared radiation through the liquid. The amount of drippings falling from the food being cooked through the passage may be reduced by covering the passage with a perforated cover, or by angling the inner sides defining the passage to overhang the aperture in the base plate. An adjustable solid cover may be mounted to the drip pan to allow the amount of infrared radiation reaching the food to be controlled.

Abstract: A toaster has a housing with one or more bread receiving holes and an aperture. One or more bread carriages are positioned in the one or more bread receiving holes. The toaster has a first tray positionable in the aperture. The first tray has a first crumb collecting position and a second crumb removing position. The first tray also has a trough. A second removable tray is positionable in the trough.

Abstract: An indoor barbecue is provided for indoor cooking of food. The barbecue has a body defining a cavity and a lid for engaging with the body to define a cooking chamber. A cooking rack is supported by the body within the cooking chamber and a container is disposed within the cooking chamber for receiving charcoal.

Abstract: A food steaming device includes a water container, a heater, a liquid collecting unit, and a steaming tray. The water container has a first bottom wall and a surrounding wall that cooperate to define a chamber. The first bottom wall has a heat conductive hollow protrusion. The heater is provided removably below the water container, and has a heating element projecting into and connected thermally to the hollow protrusion. The liquid collecting unit is mounted on the water container, and has a second bottom wall covering the chamber and a blocking ring surrounding a steam supply hole and projecting upwardly from the second bottom wall. The steaming tray is mounted on the liquid collecting unit, and is adapted to receive food. A lid covers the steaming tray.

Abstract: The invention provides cooking apparatus (10) comprising a base unit (12) having an inner shell (40) which defines an interior compartment (51), a combustion chamber (14) for holding combustion material; and insulating means (16) including a first annular air channel (18), at least partially surrounding the interior compartment (51).

Abstract: A grill apparatus includes a base having a cooking plate, an exhaust fan mounted in the base for sucking exhaust air generated by the cooking plate, and a water-cooled muffler device mounted in the base and including a housing through which the exhaust air passes. The water-cooled muffler device creates water curtains for filtering, cooling, and muffling the exhaust air. The exhaust air after handling can be directly discharged indoors.

Abstract: A rotisserie device for roasting meats, comprising a casing and a spit rotatably mounted to the casing. The casing comprises a vertical main portion, and a horizontal base perpendicularly attached to and extending beyond the vertical main portion. The horizontal base is provided with a residue-collecting drawer underlying the spit for collecting cooking residues. The vertical main portion of the casing comprises heating elements thereon, and also comprises top and bottom elongated tracks, to which are rollingly mounted a top spit attachment assembly and a bottom rolling member, respectively. The spit rotatably engages the top spit attachment assembly at its top end, and rotatably engages the bottom rolling member at its bottom end. By rollingly displacing the top spit attachment assembly about the top elongated track and the bottom rolling member about bottom elongated track, the spit can be tilted and/or translated relative to the heating elements of the device.

Abstract: A grill grease collection device is disclosed. The grill grease collection device includes an elongated bottom section, front and rear elongated edges, and left and right side edges. The grill grease collection device also includes front and rear elongated walls, and a left and right side wall. Combined, the elongated bottom section, front and rear elongated walls, and left and right side walls form a basin to collect grease from a grill lid. A hanger is formed into the rear elongated wall to hang the grill grease collection device from the lip of the grill. Additionally, the grill grease collection device may include a disposable liner that fits within the basin to collect grease.

Abstract: A filter assembly for a fryer system includes wall elements around the perimeter of the filter, such wall elements allowing the accumulation of a quantity of particulates filtered from the cooking oil. Passageways provided at the base of the wall elements and drain openings between individual wall segments allow draining of cooking oil from the filter surface as the filter assembly is removed from the cooking oil.

Abstract: The present invention provides a cooking grate for use within a barbecue grill assembly. The cooking grate is located within a cooking chamber of the barbecue grill and adjacent the heat source. The cooking grate has an energy receptor portion and cooking members depending therefrom. The energy reception portion of the cooking grate receives energy from the heat source. The energy received by the energy reception portion of the cooking grate is then conducted through the cooking grate to cooking members to cook food thereon. The present invention also provides a grease control structure for the grate to assist in directing the flow of grease away from the burners.

Abstract: An outdoor oven and cooking method including a cooker formed from a base pan, housing and top pan and providing an enclosing cooking chamber. Combustible material is placed in the base pan around the outside of the chamber at the bottom and in the top pan at the top for heating and cooking food in the chamber. A food supporting rack for holding food is positioned inside the housing for cooking the food.

Abstract: A combination cone, collection rim and steamer tray placeable on a wide variety of conventional cooking pots and pans. The device permits a user to selectively prevent heat and/or moisture from escaping a cooking pot. The collection rim contains a reservoir that collects moisture and prevents it from returning to a cooking pot while the cone simultaneously retains most of the heat escaping from the pot upon which the cone and collection rim rests. The steamer tray permits a user to steam cook foods in combination with the cone which collects and returns moisture to a pot on which the cone and steamer tray rests.

Abstract: A grill device includes a base unit, a seasoning retaining vessel, and a seasoning supply unit. The base unit includes a housing, a cooking member mounted in the housing, and at least one supply tube connected to the cooking member and extending downwardly relative to the cooking member. The vessel has a tube immersing portion disposed under the cooking member for extension of the supply tube thereinto, and a container mounting portion in fluid communication with the tube immersing portion. The seasoning supplying unit includes a flow control member connected to a container member and mounted adjustably in the container mounting portion. The flow control member controls the flow of seasoning in the container member into the vessel in accordance with the level of the seasoning in the vessel.

Abstract: A cookware with propping assembly for aiding in draining grease from foods while cooking. The cookware with propping assembly includes a piece of cookware and a propping assembly. The piece of cookware includes a heating portion and a handle portion with a proximal end and a distal end. The proximal end of the handle is operationally coupled to the heating portion. The handle extends outwardly from the heating portion. The propping assembly is coupled to the handle portion adjacent to the distal end. The propping assembly has a length greater than a distance between a bottom of the handle and a support surface whereby the handle is supported above the support surface and the heating portion is tilted from a horizontal resting position. The propping assembly further comprises a pair of propping legs. Each one of the propping legs is pivotally coupled to the handle member.

Abstract: A non-round charcoal grill system is provided. The system includes a pan including a perimeter, a generally vertical wall, a generally horizontal base including an aperture, and a slope from the wall to the aperture. A removable receptacle for catching ashes may be positioned under the aperture. The receptacle may be slidably positioned along a mounting attached to the pan or the receptacle may be removably positioned into the aperture by a removal fixture attached to the receptacle. The pan and receptacle may be installed in a cart. The cart may include a frame which has an interior perimeter and the interior perimeter of the cart is smaller than the perimeter of the pan.

Abstract: A stove top barbecue assembly for placement over a flame of a gas stove. The assembly has a base ring which has a center opening which is at least as large as the flame of the gas stove. A cage, which is made from a metal with openings, contains cinders which are heated by the gas flame. A grill is supported by the base ring over the cage and includes channels to guide any grease to the outer periphery of the base ring.

Abstract: A cooking device includes a pivot unit disposed below and interconnecting pivotally bottom surfaces of two tray halves of a tray unit to permit pivotal movement of the tray halves between extended and folded positions. The tray halves have inner sides contacting each other and defining a seam therebetween, and top surfaces flush with each other for providing a large cooking area when the tray halves are disposed at the extended position. An oil-collecting member is mounted on the bottom surface of one of the tray halves, and spans the width of the seam for collecting oil that permeates through the seam.

Abstract: An apparatus used in the basting of foods, including a rack supporting a basting pan, a grill, and a rotisserie having a rotating spit. 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 base unit of an electric cooking device includes a grill plate that has front and rear edge portions opposite to each other along a plate axis. An oil-collecting hole is formed adjacent to the front edge portion. The grill plate has a top cooking surface that inclines rearwardly and upwardly from the front edge portion to the rear edge portion, that inclines downwardly from the plate axis to left and right edge portions of the grill plate, and that is formed with a plurality of curved grill ribs, each of which includes a portion extending from the left side of the oil-collecting hole to the plate axis, and a portion extending from the plate axis to the right side of the oil-collecting hole.

Abstract: A counter-top electric oven includes a head having an electric heating unit. The heating unit includes a heating lamp and a grill underlying the heating lamp. A motor powers two fans for circulating air around the motor, and through the heating unit. An oven body removably receives at least a portion of the electric heating unit, and is supported by a dish. The head, oven body and dish form an interior cavity for cooking food. An expansion ring may be disposed between the oven body in the dish to enlarge the cooking enclosure area. A base supports the dish on the flat surface, such as a counter-top. A holder is slidably connected to the base so as to be extended away from the base for supporting the head and oven body when these are moved to an open position.

Abstract: Cooking apparatus having an enclosed cooking chamber with a radiant heater suspended in the upper portion thereof provides radiant and forced air convection heating to cook food products. The food is contained in a cooking tray which has a screen or perforated bottom to allow grease, oils and crumbs to pass through the cooking tray. A drip tray below the cooking tray catches liquids and/or crumbs which fall through the cooking tray. A shell positioned within the cooking chamber forms air plenums adjacent the sides of the chamber so that air circulating within the chamber is passed through the cooking tray. The food is cooked by a combination of the hot air passing through the product carried on the cooking tray and radiant heat from the radiant heater.

Abstract: Disposable electric cooking grill liners for protecting an electric cooking grill having a heated grilling surface of each of the pivotally connected moveable and stationary grilling members. Each grilling surface is heated and has raised cooking ribs wherein both sides of food placed between the closed grilling surfaces are simultaneously heated. Each grill liner is formed of an unperforated sheet of semi-rigid or heavy aluminum foil preformed for fitting directly against and substantially conforming to and covering the corresponding grilling surface whereby cooking heat provided to each grilling surface is substantially transferred through the grilling liner without food and juices flowing therefrom coming in contact with the grilling surfaces. Each grill liner also has a rigidized outturned margin formed of multiple layers of foil folded over on itself for maintaining the preformed shape during installation, use and removal of each said grill liner after use.

Abstract: This invention relates to an interchangeable disposable pan/cover having a continuous wall and a rim surrounding the pan/cover. The wall is preferably inclined and the rim is divided into two substantially equal first rim and second rim sections. The first rim section has a rolled-over bead formed at the outer end thereof. The end of the second rim section has a bead accommodating indent. The bead accommodating indent is sized so that when the bead of the first rim section rests in the bead accommodation indent, the lower surface of the first rim section abuts the upper surface of the second rim section. To have a pair of the interchangeable disposable pan/covers easily joined, each pan/cover has an orientation and closing flange extending upwardly from the outer end of the second rim section and extending substantially perpendicular to the base wall.