Cooking vessel for microwave oven cookery adapted to aid in browning foods by heat from hot, liquid fats
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
H05B-009/06
출원번호
US-0813952
(1977-07-08)
발명자
/ 주소
Mason
Jr. Stanley I. (61 River Rd. Weston CT 06880) Mason Charlotte G. (61 River Rd. Weston CT 06880)
인용정보
피인용 횟수 :
43인용 특허 :
4
초록▼
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
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. This serves to encourage browning of the meat. This means that foods such as roasts can be cooked in a microwave oven and yet have the appearance and taste appeal of foods cooked in a customary oven. It also permits faster cooking. Additionally, the heat from the fat is transmitted through the vessel and into an inner chamber underneath. This permits the cooking vessels to be used also as serving vessels which keep the food warm.
대표청구항▼
A microwave oven cooking vessel adapted to utilize heat absorbed by liquid fat from food being cooked thereon to aid in remotely browning the outside of said food, said vessel constructed to utilize both direct and reflected microwave radiation to heat said food, said vessel including: a base having
A microwave oven cooking vessel adapted to utilize heat absorbed by liquid fat from food being cooked thereon to aid in remotely browning the outside of said food, said vessel constructed to utilize both direct and reflected microwave radiation to heat said food, said vessel including: a base having a downwardly extending sidewall around the perimeter of said base, a top integral with said base and extending over said sidewall, said sidewall supporting said top, said top being of material which is transparent to microwave radiation, said base and said top defining an inner chamber below said top, and said top having an upper surface thereon, said upper surface being sloped from the horizontal and having a series of food-supporting ribs thereon, said ribs defining sloping grooves with sloping surfaces on said upper surface, said sloping grooves being positioned below said cooking food to receive liquid fat dripping therefrom, said food supporting ribs being of sufficient height so that said sloping grooves are unobstructed by said food thereabove, receiving means remote from said ribs and associated with the lower portion of said sloping grooves to receive and store said liquid fat remote from said sloping grooves, said receiving means being so positioned to heat said liquid fat stored therein by exposure thereof to microwave radiation, said sloping grooves being sufficiently inclined to rapidly transport said fat away from said cooking food and towards said remote receiving means to provide a substantially fat-free microwave transmissive portion on said upper surface below said cooking food, said downwardly extending sidewall being of sufficient height to maintain said top and said upper surface at a sufficient elevation from the floor of said microwave oven so that microwave radiation reflected from said floor of said oven can pass through said fat-free portion of said upper surface, said food supporting ribs and said sloping grooves being dimensioned relative to each other such that said grooves are wider than said ribs so that a wide surface area of said cooking food is exposed to said reflected microwave radiation and said fat can drip freely from said surface of said cooking food into said wide grooves thereunder, wherein said reflected microwave radiation penetrates said wide surface area of said food without being absorbed by liquid fat, whereby said food is cooked by direct microwave radiation, is further heated and remotely browned by heat from said liquid fat stored in said remote receiving means, and the cooking time of said food is further decreased by application of reflected microwave radiation thereto.
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