Electric heating – Microwave heating – Cookware
Reexamination Certificate
1999-08-03
2001-04-03
Leung, Philip H. (Department: 3742)
Electric heating
Microwave heating
Cookware
C219S733000, C219S735000, C219S762000, C426S118000, C426S243000, C099SDIG014, C099S425000, C099S444000
Reexamination Certificate
active
06211502
ABSTRACT:
TECHNICAL FIELD
The present invention relates to an apparatus for cooking bacon or the like in a microwave oven.
BACKGROUND
Uncooked strips of bacon can be prepared for eating by frying the bacon in a skillet or by cooking the bacon in a microwave oven. Microwave cooking is often preferred due to the shorter time necessary to cook the bacon. Various microwave bacon cooker devices are known for holding the bacon during cooking including those shown by U.S. Pat. Nos. D318,206; D366,807; 4,074,102; 4,112,833; 4,214,515; 4,343,978; 4,924,049; and 4,933,528.
Various concerns and problems arise when cooking bacon in a microwave oven. The grease produced during cooking is both messy and hot, and must be retained for disposal. Bacon that is allowed to cook on a horizontal surface will often become soaked with grease, rendering the food unpalatable. In the case of a cooking device that holds the bacon, it is desirable that the device be easy to manufacture and easy to use, while at the same time allowing for aesthetically pleasing, properly cooked, and good tasting bacon. Also, case of cleanup is a major concern. Ideally, because of the possibility of splattering grease generated during the cooking of the bacon, it would be beneficial to cook the bacon in a closed container. However, there is a need for microwave bacon cooking devices that more fully address these and other concerns and problems.
No prior art sufficiently addresses the problem of superheated steam eruptions that occur when cooking bacon. As bacon cooks in a closed container, all of the fat that drips from the bacon collects as a liquid at the bottom of the container. Most of the moisture that effervesces as steam from the bacon will be vented from the container, but some will condense as droplets on the cooler surfaces of the container and run down into the hot fat. Because water is heavier than liquid fat, it drops below the fat, where microwave energy then heats this water and converts it back to steam. It is superheated because of the weight of the fat above it, and gets more so as the layer of fat becomes thicker. Sporadically, this steam erupts in noisy bursts that can be heard outside of the oven. These steam releases can disintegrate the bacon and blow the top off the cooking container.
DISCLOSURE OF THE INVENTION
It is a primary object of the present invention is to provide a novel and improved apparatus for cooking bacon or other similar food strips in a microwave oven while minimizing the problems associated with prior apparatus.
A further object of the present invention is to provide a novel and improved apparatus for cooking bacon or the like in a microwave oven while preventing the mess associated with prior art apparatus.
Yet a further object of the present invention is to provide a novel and improved apparatus for cooking bacon or the like in a microwave oven while preventing the destructive explosions of superheated steam that are common with prior art apparatus.
It is a further object of the present invention to provide a novel and improved bacon cooker having a cover unit for closing the open end of a microwave permeable container. The container is provided with an annular rim at the open end, and the cover includes cam locks which engage and force the rim against the cover.
Yet another object of the present invention is to provide a novel and improved bacon cooker having a cover for engaging and closing the open end of a container. The cover is provided with a steam vent formed by an elongate, open ended shaft which defines a vent passage of constricted cross section to prevent liquid fat from exiting through the steam vent.
A still further object of the present invention is to provide a novel and improved method of microwave cooking bacon in a closed container which involves placing a layer of water absorbent hydrophylic material which is not bacon fat absorbent in the bottom of the container.
These and other objects of the present invention are achieved by providing a microwave permeable cover unit for releasably retaining a microwave permeable container having an open end with an annular, laterally projecting rim. The cover unit is designed to extend over the open end of the container and includes a plurality of cam locks which engage the container rim and force the rim into engagement with the underside of the cover unit. The cover unit is provided with a steam vent which includes an elongate, open ended shaft extending outwardly from the cover unit into the container. A plurality of radially extending arms are affixed to the shaft in spaced relationship to the cover.
REFERENCES:
patent: D. 318206 (1991-07-01), Watznauer
patent: D. 366807 (1996-02-01), Fleck et al.
patent: 4074102 (1978-02-01), Asen
patent: 4112833 (1978-09-01), Oda et al.
patent: 4214515 (1980-07-01), Kubiatowicz
patent: 4343978 (1982-08-01), Kubatowicz
patent: 4486640 (1984-12-01), Bowen et al.
patent: 4721835 (1988-01-01), Welker
patent: 4924049 (1990-05-01), Dexter, Jr.
patent: 4933528 (1990-06-01), Barr
patent: 4950524 (1990-08-01), Hacker et al.
patent: 5093176 (1992-03-01), Pribonic et al.
patent: 5151568 (1992-09-01), Rippley
Leung Philip H.
Nixon & Peabody LLP
Sixbey Daniel W.
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