Food or edible material: processes – compositions – and products – Treatment of packaged product by electrical or wave energy
Reexamination Certificate
2000-12-06
2001-10-30
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Treatment of packaged product by electrical or wave energy
C426S243000, C426S107000, C426S113000, C219S734000, C219S735000
Reexamination Certificate
active
06309684
ABSTRACT:
BACKGROUND OF THE INVENTION
The present invention relates to the field of cooking devices. More particularly, the present invention relates to a steam tray for use in a microwave oven for cooking meats, vegetables, and other food products.
Cooking food in a microwave oven can be a difficult task. Foods cooked in a microwave oven tend to be tough and/or dry in texture and consistency rather than tender and moist. When liquid is added to the food in an attempt to retain moisture, the food can become soggy and undesirable. In addition, microwave ovens do not evenly distribute heat to the product being cooked. This results in a cooked food product that may be very hot in one area, but cold in another area. Because of this, many people consider microwave cooking to be boring and bland. Nevertheless, consumers often prefer to cook foods in a microwave oven because of the reduced cooking time required to heat foods in a microwave oven.
Accordingly, it is an object of the present invention to provide a cooking device that cooks meats and other food products in the microwave to a texture and consistency that is tender and moist while preventing the food products from becoming soggy and undesirable. Another object of the present invention is to provide a re-usable microwave cooking device that more evenly and efficiently distributes heat to the food being cooked. Still another object of the present invention is to provide a microwave cooking device that cooks fresh foods in a healthy manner, specifically steaming, while also allowing the consumer to prepare a delicious food dish in a short amount of time. Another object of the invention is to provide a novel cooking device to increase the overall enjoyment of cooking in a microwave oven.
SUMMARY OF THE INVENTION
A microwave cooking device is disclosed having a dish portion and a lid for covering the dish portion. The dish portion includes a bottom surface and at least one sidewall extending therefrom for containing the food to be cooked. A moisture reservoir is positioned within the dish portion for containing a liquid based product, the moisture reservoir including an outer retaining wall which encloses an inner cup portion, the retaining wall having a top and a base and at least one recess formed in the top of the retaining wall which extends toward the base of the retaining wall. Ribs which rise above the bottom surface of the dish portion are positioned radially from the moisture reservoir.
When a liquid based product is placed in the moisture reservoir and the cooking device is heated in a microwave oven, the radiant energy of the microwave oven heats the liquid product and causes steam to rise from the liquid based product. This steam assists in cooking any food placed in the cooking device and adds flavor while increasing the desirability of the food texture. If the liquid based product is in a cooled condition before it is heated, such as frozen or gelled condition, the liquid based product will melt and fill the moisture reservoir. As the moisture reservoir is filled, the liquid based product will flow out of the at least one recess in the retaining wall and on to the bottom surface of the dish portion, thus creating a visually pleasing “volcano effect” when the food is being cooked. Furthermore, the liquid product that spills from the moisture reservoir further flavors the food that is cooking in the device as it flows from the moisture reservoir.
The moisture reservoir may also be used to hold a cup containing any one of a number of flavored sauces. The cup includes a flange that rests on the top of the retaining wall and at least one tab that fits into the recess in the retaining wall. The cup may be placed in the moisture cylinder before or after cooking, depending upon whether the user desires to use the sauce for flavoring during cooking and whether the user desires a hot or cold sauce.
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Bhat Nina
Fowler, II Russell E.
Miller Ice
Steamway Franchise Sales, Inc.
Taylor Jay G.
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