Abstract: The present invention relates to a method of heating an item in a microwave oven which includes suspending the item by at least one fiber, causing the suspended item to rotate and heating the suspended item while it is rotating.

Abstract: A browning utensil for microwave ovens which includes a base member of glass, ceramic or glass-ceramic with a metal containing coating applied to a surface of the base member. Applied over the metal containing coating is a layer of metal-free glazing formed of a glass frit. The metal containing coating also includes a glazing material which preferably is composed of the same ingredients as the metal-free glazing. The glazing material also preferably has essentially the same coefficient of thermal expansion between 20.degree. and 300.degree. C. as the material forming the base member.

Abstract: An apparatus is provided for uniformly and rapidly heating, pasteurizing and/or sterilizing food products which comprises a conveyor on which the food products are conveyed and a source of radio-frequency radiation which is directed at the food products. The source is connected to shaped electrodes, the shaping of the electrodes and their spacing from the food product being selected in dependence upon the configuration and irradiation required of the product being treated. The food product may be a pre-cooked meal comprising a plurality of constituents and the electrode is then shaped to take into account the geometry of the different constituents and in combination with the spacing of the electrode from the product, takes the heating requirements of the individual components into account.

Abstract: The package for use in a microwave oven includes an expandable paper bag transparent to microwave energy having a susceptor path fixedly associated with one side wall thereof and a patch of microwave reflective material fixedly associated with the opposite side wall, so that when the package is placed in a microwave oven with the susceptor patch lowermost and the microwave reflective patch uppermost, the upper patch reflects at least some microwave energy so as to reduce the amount of microwave bombardment in the upper regions of the paper bag. In this way, the kernels of corn that have been popped and underlie the upper patch are less likely to be scorched.

Abstract: The present invention provides a composite material for generation of heat by absorption of microwave energy comprising a porous dielectric substrate and a coating comprising a thermoplastic dielectric matrix and flakes of a micorwave susceptive material distributed within the matrix, said flakes having an aspect ratio of at least about 10, a generally planar, plate-like shape, with a thickness of about 0.1 to about 1.0 micrometers, a transverse dimension of about 1 to about 50 micrometers, and angular edges. The composite material exhibits decreased microwave transmission as a function of previously applied pressure.

Abstract: A method and apparatus is disclosed for a system for heating food products in a variety of microwave ovens. The invention allows the temperature profile of the food product to be set at a predetermined level. A grid is used in combination with a conductive ring. There is preferably a spacing between the grid and the surface of the food product between about 0.25 inch and about 2.4 inches, a margin between openings in the grid between about 0.6 inch and about 1.8 inches, and the openings in the grid are of a size between about 0.75 inch and about 1.75 inches. A single iris embodiment is disclosed. The single iris may be in contact with the surface of the food product or spaced therefrom. An embodiment is also disclosed wherein a grid is in contact with the food surface.

Abstract: A lunchbox apparatus is arranged for use with a microwave wherein a removable lid frictionally engaging an upper end of the lunchbox container is of a first material, such as a polymeric plate, for use with a microwave while the lunchbox container portion is of a second metallic material. The lid may include compartments therewithin for securement of different food components and additionally may include spaced walls defining a single chamber therebetween containing a liquid arranged for accepting heat during microwave use and imparting such heat to foods contained within the various compartments of the lunchbox lid. A support stand for pivotally mounting the lunchbox interiorly of a microwave or upon a surface during use is optionally provided.

Abstract: A susceptor for heating a food substance in a microwave oven is disclosed which has a thin film of metal deposited on a dimensionally stable dielectric substrate, such as paper. Substrate having a rough surface may be used. Preferably, the susceptor has a complex impedance measured prior to heating, at the frequency of the microwave oven, which has a real part between 30 and 2000 ohms per square. The preferred thickness of the thin metal film is related to the smoothness of the paper substrate. A substrate having a surface smoothness, expressed as an arithmetic average roughness, greater than 0.5 microns may be used with the present invention. The metal film is preferably aluminum having a thickness between 50 Angstroms and 600 Angstroms. The substrate may be coated with coatings such as clay. Clay coated paper substrates having a thin film of metal deposited thereon exhibit improved stability of performance characteristics during microwave heating.

Abstract: A thermocompensating susceptor is described comprising a microwave transparent sheet, e.g. paper, paperboard or plastic, having a layer thereon of a dried dispersion comprising a film forming vehicle together with two kinds of dispersed particles including microwave intractive particles such as a metal, metal oxide, carbon or graphite that absorbs microwave energy to produce heat in a microwave oven and electrically nonconductive thermocompensating particles of a mineral hydrate containing bound water of crystallization and having a dissociation temperature between about 100.degree. F. and 500.degree. F., at which temperature the bound water is released therefrom to prevent overheating of the laminate.

Abstract: Disclosed are improved ceramic compositions which are useful in the formulation of microwave susceptors and to the susceptor articles fabricated therefrom for disposable packages for the microwave heating of food items. The compositions include a novel microwave absorbing material and a binder. The novel microwave absorbing materials comprise selected ceramics in both their native and amphoteric forms. Such ceramics are those with residual lattice charges or an unbalance of charge in the fundamental framework or layers such as vermiculite, bentonite, hectorite, selected micas including Glauconite, Phlogopite and Biotite and mixtures thereof. These ceramics are activated to their amphoteric form by treatment with either acids or bases. The compositions provide good heat generation and a predeterminable upper temperature limit which is higher in the amphoteric form than in their native form. The ceramic materials are common and inexpensive.

Abstract: Disclosed are improved ceramic compositions which are useful in the formulation of microwave susceptors and to the susceptors fabricated therefrom for disposable packages for the microwave heating of food items. The compositions include certain metal salts as time/temperature profile moderators in addition to a novel microwave absorbing material and a binder. Certain metal salts can be used to dampen or lower the final temperatures reached upon microwave heating the ceramic compositions. Other metal salts can be used to increase or accelerate the final temperature reached upon microwave heating. The microwave absorbing materials comprise selected ceramics in both their native and amphoteric forms. Such useful ceramics are those with residual lattice charges or an unbalance of charge in the fundamental framework or layers such as vermiculite, bentonite, hectorite, zeolites, selected micas including Glauconite, phlogopite and Biotite and mixtures thereof.

Abstract: A disposable food container that is particularly suited for microwave ovens includes a base and at least one upright container wall. The container wall forms with the base an open-topped food container for eggs and other foods, which can be placed into a microwave oven for cooking the food. The container wall is separately attachable to the base. The base and container wall can intially be provided as a single card, where serrations or other suitable structure permit the separation of the card into base and container wall portions. Tabs can be provided in the container wall to engage slots provided in the base, and can be folded under the base to attach the container wall to the base. Interlocking structure can be provided at the free ends of the container wall to secure these ends together and to thereby form with the base a closed-perimeter container for the food.

Abstract: A metallic coated substrate capable of reaching a predetermined surface temperature upon being exposed to microwave energy of a known strength including a base, a metal coating on the base, the coating being formed in a plurality of discrete metal areas having predetermined surface resistivity, the size of the areas being below the arcing size for the surface resistivity, and the resisitivity being such that the predetermined surface temperature will be reached when the substrate is exposed to the microwave energy. Different areas on the base may contain discrete areas of different surface resistivity so that the different areas reach different temperatures. The spacing of the discrete areas may be varied so that the rate of energy emission from those areas differs.

Abstract: A machine for thermally treating and sterilizing pre-packaged food articles using microwaves, which is of a type comprising a treatment tunnel having inlet and outlet ports, a conveyor laid longitudinally of the tunnel interior between the ports to convey food article packages laid into parallel rows, at least one microwave generator having microwave radiators arranged to face the rows of packages, further comprises at least one microwave resonance chamber associated with at least one radiator as an extension thereof and extending at one of the rows, through a chamber wall facing the conveyor there being formed a plurality of slots. The machines enables selective heating of the rows of pre-packaged food articles to make the temperature inside the treatment tunnel uniform.

Abstract: A medium formed by a mixture of polymeric binder with conductive metal and either semiconductive particles or galvanic couple alloy particles that can be coated or printed on a substrate to convert electromagnetic radiation to heat without arcing and produce increase heating of foods. Conversion efficiency can be controlled by the choice, thickness, pattern and amount of materials used in the medium. The medium can be formulated to be used repeatedly without burn out or can be formulated to be used only once after which it becomes microwave inert. The conductive particles are typically aluminum, copper, zinc and nickel; the semiconductive particles are typically carbon, titanium carbide, silicon carbide and zinc oxide; and the galvanic couple alloy particles are typically aluminum-nickel alloy, aluminum-cobalt alloy and aluminum-copper alloy.

Abstract: During microwave oven heating periods of sauces, gravies, custards, soups, eggs, chili and other foods warmed up, heated, or cooked, their required stirring is automatically undertaken by utilizing a microwave cooking assembly of a mixing bowl, a top assembly serving as a cover thereof, and a self contained stirrer power assembly thereof, supported by the top assembly. During the stirring of the food, a paddle of the stirrer power assembly, in moving through the food to stir or to mix the food, also substantially wipes and almost fully scrapes the food from the inner surfces of the mixing bowl, thereby eliminating any possibility of the creation of any hot spot portions in the food being heated by the microwave energy. Preferably, the top assembly serving as the cover is locked on the mixing bowl during the heating and stirring of the food, by utilizing interfitting and locking handles of both the bowl and top assembly.

Abstract: Disclosed are ceramic compositions which are useful in the formulation and fabrication of microwave susceptors for disposable packages for the microwave heating of food items. The compositions include a novel microwave absorbing material and a binder. The novel microwave absorbing materials comprise ceramics with neutral lattice charges such as clays, kaolin, talc, silicates, alumina, aluminosilicates and mixtures thereof. The compositions provide good heat generation and a predeterminable upper temperature limit. The materials are common and inexpensive. Preferred compositions additionally include a temperature profile moderator which can be common salt.

Abstract: A microwavable package for storing and cooking a food product such as bacon, includes an absorbent bed enclosed within a sealed plastic sleeve. During microwave cooking, the corrugated bed collects oil or grease released by the food product and maintains a portion of the food product in contact with the collected oil or grease to impart a pan-fried quality to the cooked food product. Vents in the sleeve permit the controlled escape of water vapor so that the sleeve billows away from the food product during cooking. An inert, oxygen-free atmosphere is contained within the package, and a pulrality of the microwavable packages are enclosed in a sealed outer barrier wrap prior to their removal for cooking.

Abstract: A closed-loop control for sensing the completion of popcorn popping in a microwave oven and automatically shutting down the oven. A microphone type sensor is acoustically coupled to the microwave oven cavity and provides an electrical signal to an amplifier and filter. The amplified and filtered signal is processed by a pop detector which includes an integrator and shut-down command generator responsive to a decreasing rate of popping to shut the oven off. The integrator provides a pre-pop timer function to maintain the oven on until popping commences. In an alternative sensor embodiment, a piezolelectric type sensor is used. In an alternative pop detector embodiment an adaptive threshold comparator which automatically adjusts pop detector operation to discriminate the popping signal from ambient noise present in the oven.

Abstract: A cooker adapted for use in a microwave oven and comprising: a vessel for holding a material to be cooked and water; an outside lid for covering the vessel; and an inside cover disposed between the vessel and the outside lid and capable of storing components boiled over from the contents in the vessel during a boiling stage thereof, and capable of returning the boiled-over components to the vessel after the boiling stage. In this cooker, the inside cover is provided with a hole for returning the boiled-over components to the vessel and is supported so as to be able to move in a vertical direction, a vapor path is formed by the inside cover, the vessel and the outside lid in a peripheral portion of the inside cover when the inside cover is raised by an inner pressure of the vessel, and a closing member is provided in the outside lid, which member is capable of closing the hole for returning the boiled-over components when the inside cover is raised by the inner pressure of the vessel.

Abstract: A microwave cooking utensil is disclosed for increasing the usable volume of a microwave oven. The utensil includes a base pan, adjustable fins spanning an open top of the pan, and a cover that encloses the pan and fins during cooking. The adjustable fins have angular lugs protruding from their opposed ends that are detachably secured within receiving slots along top edges of the pan. The fins may be adjusted to different alignments in the slots to simultaneously function as a variably-sized, horizontal cooking surface; overlapping inclined supports for foods that do not need to be cooked horizontally; and vertical supports for draping strip-like food (e.g., bacon). During cooking the cover prevents the food from splattering the oven. The base pan, fins and cover all detach from each other for easy cleaning.

Abstract: Disclosed are improved ceramic compositions which are useful in the formulation and fabrication of microwave susceptors for disposable packages for the microwave heating of food items and to such articles themselves. The compositions include certain metal salts as time/temperature profile moderators in addition to novel microwave absorbing materials and a binder. Certain metal salts can be used to dampen or lower the final temperatures reached upon microwave heating the ceramic compositions. Other metal salts can be used to increase or accelerate the final temperatures reached upon microwave heating. The microwave absorbing materials comprise ceramics with neutral lattice charges such as clays, talc, kaolin, silicates, aluminosilicates, sodium metasilicate, alumina and mixtures thereof. The compositions provide good heat generation and a predeterminable upper temperature limit. The materials are common and inexpensive.

Abstract: This invention relates to bags suitable for containing edible components during microwave cooking. The bags comprise two opposing side panels and an inwardly pleated bottom panel between the opposing side panels. The side panels are joined to one another along their side edges and to the bottom panel along its outside edge. Sections of the side panels may also be seamed or bonded to sections of the bottom panel so that the inside surface area of the bottom panel is substantially less than the outside surface area of the bottom panel. The bags optionally contain microwave susceptor materials and self-closing features.

Abstract: A disposable microwave browning and crisping package comprising a flexible or semirigid substrate and a microwave interactive layer affixed over one surface of said substrate, said microwave interactive layer, when subjected to microwave energy, operating as a means for converting microwave energy to heat in an amount sufficient to brown or crisp food in heat transfer relationship therewith. The package has non-dispersed, localized microwave permeable means which allows a percentage of the available microwave energy to traverse said package so as to produce dielectric heating within the center of the food product contained herein.

Abstract: An elongated microwaveable fish poacher comprising a non-metallic, plastic base, rack and cover, and defining a fish poacher interior. The assembled parts present the appearance of a fish, with handles serving as a tail and fins, and cooperate to minimize undesired exchange of air from exterior of the assembled parts within which fish is adapted to be cooked in a microwave oven.

Abstract: In this invention, a popcorn service bowl fabricated of microwave penetrable materials is arranged with an opened top end covered by a snap-on removable cover and a bottom end terminating in a compartment inherent to the bowl. The compartment is accessible from the bowl through multiple apertures in the bottom of the bowl and has an opening opposite the apertured bowl bottom which is covered by a removable snap-on cover. This cover and compartment arrangement adapts the bowl to be inverted and useful for popping popcorn in a microwave oven and for serving the popcorn popped with the bowl upright and the top end cover removed. The compartment is useful as a receptacle for containment and disposal of unpopped kernels of popcorn and as a resting base for the bowl. With the bowl inverted, the compartment is also useful for melting and distributing a buttering substance over the popped popcorn.

Abstract: Disclosed is an insulation plate for insulating food items wrapped in metallic foil from a grid in a microwave oven, the insulation plate has a pair of elongate element with an arcuate shape, an element including a L shaped protrusion that discourages edgeways movement of the grip, a plurality of supporting protrusions that discourage movement to the center of the grid, and a plurality of L shaped support that prevents upward lifting.

Abstract: There is provided a composite sheet stock for convection heating of the surface of a food items, such as a pizza, by microwave energy. The composite sheet stock includes a layer of metal foil, such as aluminum, adhered to a microwave susceptor sheet stock having a dielectric support layer and a heater layer of microwave interactive material allowing passage of microwave energy as it is heated thereby whereby the foil is heated by conduction from the susceptor stock when the susceptor stock is subjected to microwave radiation.

Abstract: Tray for containing food products that are to be heated up in a microwave oven, with an external foil cover and an internal closure film, the external cover providing a water vapor and oxygen barrier, while the internal film is permeable to microwaves.

Abstract: This invention relates to bags suitable for containing edible components during microwave cooking. The bags may serve as shelf-stable packages for the uncooked edible components as well as containers for the edible components during microwave cooking. The bag comprises two opposing side panels and an inwardly pleated bottom panel between the opposing side panels. Sections of the side panels may be seamed or bonded to sections of the bottom panel so that the inside surface area of the bottom panel is substantially less than the outside surface area of said bottom panel. The side panels are also joined along one side edge and the top edge, leaving an opening on one side. In one embodiment, self close ties are provided by slitting the bag in the area joining the side panels to the bottom panel. In another embodiment, a funnel opening to the bag is provided by means of an appropriately configured seal or bond between the side panels.

Abstract: The methods of this invention employ fluids which include non-aqueous and relatively non-volatile components as permanent and reusable microwave susceptors. The fluids, effectively contained for their intended heating functions, convert microwave energy into thermal energy which is stored in the fluids and their containers. The stored energy is utilized for the purpose of heating a load object.

Abstract: A microwavable package for browning the surface of a plurality of small food articles is disclosed. The package is disposable and includes an outer carton in which a microwave susceptor is housed. The susceptor is a unitary device which includes a plurality of compartments therein. Each compartment is sized to house a single food product and maintain physical contact between the susceptor means and a substantial portion of the food product. Upon heating in a microwave oven the physically-contacted portion of the surface of food product is browned or crisped to produce an aesthetically pleasing food.

Abstract: A meat holding tray for supporting strips of meat such as bacon as the meat is being cooked in a microwave oven comprises a tray having a plurality of separator plates extending upwardly parallel to one another above the surface of the tray mounted upon holding racks. Slots are formed by the separation of the upwardly extending plates. Strips of meat are placed within the slots for cooking and are pinned in place by a skewer extending through an opening in each separator plate and engaging the strip of meat resting within each slot.

Abstract: The present invention provides a package suitable for microwave cooking and browning of food items, comprising a microwave susceptive mold containing at least one cavity for containing food items, and a microwave susceptive cover extending over and closing the cavities.

Abstract: A hot pad for absorbing energy in a microwave oven and heating articles in thermally conductive contact with the pad, comprises a flexible and conformable pad defining a plurality of individual flexible and conformable closed pockets. Each of the pockets is formed of a microwave-transmissive heat-resistant material and at least partially filled with microwave-absorbing particulate matter. The microwave-heated hot pad is used by being disposed in thermally conductive contact with an essentially microwave-transmissive article to be heated (e.g., a non-comestible).

Abstract: A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. The shield layer of edible substance has properties selected in relation to the other food substance such that effective shielding is achieved which will reliably control the heating of the shielded food in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of the shield layer and the thermal masses of the shield layer and the other components, the amount of energy transmitted to the shielded food component and its final temperature can be effectively and reliably controlled.

Abstract: A tray-type food container for food which is to be heated or re-heated in the container comprises both a flat outer lid heat-sealed to a horizontal flange on the tray and a perforated inner lid of substantially rigid and preferably transparent material which is supported on a step in the wall of the tray and is shaped so as to extend above the level of the step and to provide finger holes whereby it may be grasped and removed after the outer lid has been removed. The inner lid may support the outer lid flush with the flange. The flange may have a peripheral groove to form a guide for a knife for removal of the outer lid. The flange may also carry heating instructions in a machine readable code. A vending machine comprising a microwave oven may be provided with means for selecting a container from a number of stacks and with means for reading the coded heating instructions and regulating the energy supply to the microwave oven accordingly.

Abstract: A bacon box includes a base rack unit over which bacon is hung for cooking and a cover unit for the base rack unit. The base rack unit design is rectangular with approximate dimensions of six inches high, three inches wide and seven inches long. This overall dimensioning is achieved by use of a base rack unit including two vertical end plates six inches high by three inches wide. The end plates are connected to each other by two parallel upper support rods spaced approximately one inch apart and by two parallel lower support rods spaced approximately one inch apart and in vertical alignment with the upper support rods. All four support rods are approximately seven inches long. The upper support rods are located about 3/8 of an inch from the top plane of the vertical end plates. The lower support rods are positioned about 11/4 inches below the upper support rods. The cover unit fits snugly over the top and along the sides of the base rack unit.

Abstract: A microwave cooking utensil useful for assuring destruction of Salmonella or other harmful bacteria present in cooking liquids during the cooking of poultry including an outer container made of microwave reflective material, a microwave transmissive steam-confining cover enclosing the outer container, and an apertured rack for supporting, essentially in contact thereon, a food product. The rack is made of heat-conductive, microwave-reflective material and includes a support to hold the rack above the bottom surface of the container so that the rack and the bottom surface define a chamber to receive cooking liquids. The rack has a first set of apertures proximate to its periphery large enough, and with a total area large enough, to permit passage therethrough, during the normal poultry cooking cycle, of sufficient microwave energy to pasteurize any Salmonella bacteria present in the cooking liquids.

Abstract: An apparatus for surface heating of an object, such as a food object, in an oven by microwave energy which requires only a microwave interactive heater material and a support for it that is designed to obtain higher temperatures via a contact wall formed of stacked layers. In particular, in accordance with various embodiments, a primary panel defines a contact surface against which an object is disposed, and a secondary panel which is coextensive in area with at least an object heating portion of the primary panel is disposed adjacent to the primary panel at an opposite side thereof from the contact surface. Each of the primary panel and secondary panel is formed of a layer of microwave interactive heater material that is applied to a microwave transparent support material, such as paperboard.

Abstract: A food package, which is particularly useful for preparation of a food contained in the package by microwave heating, is embodied by a container for the food and by a cover. The cover is made of material which is transparent to microwaves and is removably connected to the container and provides a receptacle adjacent a first surface of the container for containing and for surrounding a second surface opposite the first surface with a fluid which absorbs microwaves.

Abstract: Paperboard packaging material is disclosed for use in the manufacture of cartons for heating and browning food in a microwave oven. In accordance with the present invention, a pattern of microwave susceptor is printed on paperboard packaging material using a susceptor-ink composition in the areas where the food is to be browned. The susceptor-ink composition comprises an ink vehicle into which there is incorporated a conductive carbon material such as graphite or carbon black as the susceptor material. The preferred printing process is by gravure, and the printed susceptor is overcoated with an FDA approved food contacting coating.

Abstract: A process for heating by dielectric hysteresis a product (11) containing at least a proportion of ice enabling to heat and/or at least to form molecules of liquid water in said product practically without heating the liquid water obtained, consisting in subjecting the product to an electric field created between two electrodes (5, 6) to which is applied an alternating voltage of a frequency having a value in the range from one kilohertz to six megahertz.

Abstract: A beverage brewing apparatus and method using microwave energy is disclosed. The apparatus comprises a pressurizable water reservoir and a filter chamber disposed below the reservoir. The reservoir is provided with pressure overflow means which, in operation, prevents water in the reservoir from overflowing into the filter chamber until vapor pressure is built up in the reservoir due to the influx of microwave energy so as to force the heated water to overflow into the filter chamber to mix with an infusible material, e.g. ground coffee to make a beverage.

Abstract: An egg poacher having two injection molded polypropylene portions. One portion is a cover and the other being a bottom egg receptacle. The egg receptacle portion has at least one egg compartment that is a shallow depression having a bottom wall continuous with an upwardly extending side wall. The egg poacher includes drain outlet and vents whereby the eggs may be drained after cooking and steam and pressure may be released during microwave cooking.

Abstract: An assembly of elements is provided for cooking food in a microwave oven. A heat generating member, a chamber forming member, a collector member and optionally a pan member are provided for assembly in various combinations and sub-combinations. The heat generating member has a metal grilling plate and a coating of microwave absorptive material on one surface and is mounted in a microwave transmissive vessel having an upper sealing rim. A microwave transmissive bowl has a rim engageable with the sealing ring to establish a chamber which will sustain superatmoshperic pressures. A collector element having a microwave transmissive pot, a metal pot engaged with the microwave transmissive pot and a perforated metal plate engaged with the metal pot can be combined with the heat generating element as a food heating combination, e.g., a steak cooker. A flared sleeve can be added to provide a popcorn baker assembly.

Abstract: A microwave food package with a heater and method of manufacture are provided. The heater includes a substrate coated with a microwave lossy material having a thickness in the range of between about 0.001 cm and about 0.025 cm and an inverse penetration depth greater than about 0.01 cm.sup.-1. The layer of lossy material is preferably in liquid form when applied to the substrate and is non-liquid when used. The lossy material can have electric field loss properties alone or magnetic loss properties and combination thereof.

Abstract: An apparatus is provided for the uniform and rapid heating of foodstuffs, usually for pasteurization and sterilization purposes, by means of microwave energy. The cross-sectional shape of the outlet of the wave guides through which the microwave energy is supplied is selected so as to be geometrically similar to that of the product to be treated. A spacing is maintained between the outlet aperture and the surface of the product, which spacing is not greater than the wavelength of the microwave energy be used. These features provide rapid and appropriate processing of a food product while, at the same time, preventing the harmful overheating of the edge regions of the product.

Abstract: A mixing attachment for stirring sauces, foods, mixtures or the like in a microwave oven. The mixing attachment includes a vertical mixing arm, a stationary blade attached to the bottom of the arm, and a cross beam, which is fastened to the top of the vertical mixing arm. The cross beam is secured to the walls within the microwave oven. One way to implement the mixer is to extend the arm downward into a cooking dish. The cooking dish contains food and rests on a turntable. When cooking food, the turntable rotates causing the food to be mixed by the stationary blade. In addition, the blade may be made to move up and down by the rotating turntable through a series of cams and a drive wheel.

Abstract: A beverage maker includes a container having a portion for receiving a beverage made by passing hot water over an ingredient and a basket for holding a beverage ingredient provided at an upper end of the container. When hot liquid is supplied into the basket, a hot liquid and beverage ingredient mixture exits from the basket into the receiver portion. In embodiments of the present invention, the receiver portion and a reservoir from which the hot liquid originates are disposed side-by-side. Embodiments of the present invention have elements that shield the beverage ingredient from microwave energy and/or an element or elements that insulate the hot liquid and beverage ingredient mixture.