초록 ▼

A structure for cooking in a microwave oven strips of food such as bacon that gives off liquid in the cooking process. The structure comprises (1) a nonmetallic base portion having a top surface and a cavity recessed from the top surface of a size adapted to contain the liquid released from the stri

A structure for cooking in a microwave oven strips of food such as bacon that gives off liquid in the cooking process. The structure comprises (1) a nonmetallic base portion having a top surface and a cavity recessed from the top surface of a size adapted to contain the liquid released from the strips; and (2) a nonmetallic support portion defining a narrow support surface positioned directly over the cavity over which the strips of food can be hung as they are cooked so that liquid from the strips drains into the cavity.

대표청구항 ▼

A disposable structure adapted for cooking strips of food of a predetermined length such as bacon that give off liquids in the cooking process in a microwave oven, said structure comprising: a nonmetallic base portion having a top surface and a cavity recessed from said top surface of a size adapted

A disposable structure adapted for cooking strips of food of a predetermined length such as bacon that give off liquids in the cooking process in a microwave oven, said structure comprising: a nonmetallic base portion having a top surface and a cavity recessed from said top surface of a size adapted to at least contain liquid released from the strips; said base portion comprising a stiff paper support structure having side walls defining the shape of said cavity, and a flexible bag adapted to contain high temperature liquids removably lining the support structure to define the inside surface of said cavity; and a stiff paper support portion separable from said base portion, having a narrow support surface, and having parts adapted to engage and be supported on said base portion with said narrow support surface generally horizontal and positioned over and spaced from the bottom of the cavity at a distance of at least about one half said predetermined length so that a strip of food may be hung over said support surface with its end portions extending into said cavity to cause liquid released in the cooking process to be directed into and contained in said cavity.