Invertible, microwave oven apparatus

For use in a microwave oven, an invertible microwave-oven oven is provided which includes; a first heating member which has a first surface to heat a food in contact therewith; a second heating member which has a second heating surface to heat a food in contact therewith; connector means which engages with the first and second heating members and which keeps the first and second members in engagement while the apparatus is inverted; a cooking chamber defined by, at least, the first heating member and said second absorptive heating member; a microwave-absorptive substance for each of the heating surfaces, adapted to become hot when exposed to microwave energy and to heat the heating surfaces; and optionally, by auxiliary metal pan members for use within the steam-confining chamber. The connector means may include a microwave-reflective band disposed to adjust the amount of microwave energy directly entering the cooking chamber.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention concerns an invertible, microwave cooking chamber and 
methods of cooking, therein. This cooking chamber, hereafter, will be 
called "an invertible, microwave-oven oven" for use in a microwave oven. 
An invertible, microwave-oven oven comprises two opposing 
microwave-absorptive heating members, a chamber forming member and, 
optionally, one or more pan members. The members may be employed in a 
variety of combinations. The invention further relates to methods for 
cooking foodstuffs, in the invertible, microwave-oven oven, e.g. baking, 
broiling, crusting, frying, pressure cooking, searing and toasting. 
2. Description of the Prior Art Follows 
U.S. Pat. Nos. 3,701,872 and 3,777,099 describe preheating a metal 
microwave-absorptive grill (i.e. a metal grill heated by a 
microwave-absorptive heating member) for use in a microwave oven. U.S. 
Pat. Nos. 3,731,037 and 3,881,027 describe methods and apparatus for 
cooking food in containers within a preheated, heat-insulated microwave 
oven chamber. U.S. Pat. Nos. 3,854,023 and 3,985,991 describe methods and 
apparatus for cooking foods in metal containers in a microwave oven. U.S. 
Pat. No. 4,027,132 describes cooking double crust pies in a microwave 
oven. U.S. Pat. No. 4,280,032 describes microwave egg cooking. U.S. Pat. 
No. 3,914,967 describes various microwave heating grills and 
microwave-reflective grill covers. 
This invention concerns the apparatus and methods taught in copending 
applications, "Cooking Kit With Heat Generating Member for Microwave Oven 
and Methods for Microwave Cooking", filed Jan. 7, 1988, Ser. No. 141,692, 
now U.S. Pat. No. 4,906,806 and "Methods for Microwave Cooking", filed 
Oct. 7, 1987, Ser. No. 106,240, now U.S. Pat. No. 4,923,704. This 
invention adds a second microwave-absorptive heating member, 
different-height, engaging, stabilizer, spacer members and new cooking 
procedures to these applications. 
MICROWAVE COOKING 
Microwave cooking is conducted in microwave ovens which have appropriate, 
oven, boundary walls which confine microwave energy introduced into an 
oven chamber. In a microwave oven most foods and certain microwave 
absorptive materials become heated when exposed to microwave energy. Only 
microwave ovens supplied with infrared heating members, have heat 
insulating walls. 
Numerous cooking utensils are available, which have been specially designed 
for use in microwave ovens. They are microwave steak-makers, browning 
dishes, egg cookers, pizza pie cookers, bacon cookers, et cetera. Each of 
these special purpose devices employs its own unique operating sequence to 
cook a particular food product. 
THE PRESENT INVENTION AND THE RELATED APPLICATIONS 
In the related applications, there is described a kit of members which make 
it possible for a microwave oven to bake, boil, broil, crust, fry, 
pressure cook, sear, steam and toast. These related applications describe 
methods for cooking foods such as eggs; meats and vegetables; frozen foods 
including TV dinners, souffles, pizza pies, one-crust and two-crust pies; 
cakes, cookies, rolls, fruit turnovers, biscuits, breads; and cooking deep 
fried prepared frozen foods such as fried chicken, fried shrimp and the 
like. 
The invertible, microwave-oven oven, of the instant disclosure, improves 
over the apparatus and simplifies most, but, lacking a microwave-shielded 
collection chamber, not all, of the cooking procedures, of the related 
applications, by replacing the microwave-transmissive bowl, of the related 
applications, with a second microwave-absorptive heating member. The 
invertible, microwave-oven oven differs in that it employs an engaging, 
stabilizer, spacer member. Optionally, the spacer member may include a 
microwave-reflective shield to adjust the amount of microwave energy 
entering a baking food as bread or cake. 
The kit of said related applications and the invertible, microwave-oven 
oven of the instant invention have overlapping and independent utility. It 
is expected that some may wish to increase the number of members, and so 
the utility, of the kit of said related applications, by adding to the 
present members of said kit, a second microwave-absorptive member and the 
various size and type engaging, spacer members of this invention. A 
representative way of adding the second microwave-absorptive heating 
member and the spacer members of this invention, to the members of said 
related kit, will be describe infra. 
STATEMENT OF THE PRESENT INVENTION 
According to the present invention, for use in a microwave oven, an 
invertible microwave-oven oven is provided which includes: a first 
microwave-absorptive heating member which has a first heating surface to 
heat a food in contact therewith; a second microwave-absorptive heating 
member which has a second heating surface to heat a food in contact 
therewith; microwave-absorptive substances which heat the heating surfaces 
when exposed to microwave energy; connector means which engages with said 
first and second microwave-absorptive heating members and which keeps said 
first and second members in engagement while the microwave-oven oven is 
inverted; a cooking chamber defined by, at least, said first 
microwave-absorptive member and said second microwave-absorptive heating 
member; and, optional auxiliary metal pan members for use within the said 
cooking chamber. The connector means may include microwave-reflective 
means to adjust the amount of microwave energy directly entering the 
cooking chamber.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
The preferred embodiment concerns two identical heating members. The 
invertible, microwave-oven oven comprises a first heating member, a second 
heating member and an engaging, securing member. In the explanation that 
follows a number followed by letter "A" will refer to a part on the first 
microwave-absorptive heating member and a number followed by the letter 
"B" will refer to a part on the second microwave-absorptive heating 
member. When no letter follows a number, the part, common to the first 
microwave-absorptive heating member and to the second microwave-absorptive 
heating member, is referred to. 
FIGS. 1-4 are different views of the two identical microwave-absorptive 
heating members. In a well known manner, the microwave-absorptive heating 
member has a high-temperature-resistant, microwave-permeable base 4 
supporting the periphery of a metal grill 3, a microwave-absorptive 
heating element 2 is in thermal contact with a reverse side of metal grill 
3. Metal grill 3 has a food contacting surface 23. Heat-insulating handles 
5 and heat-insulating feet 6 are illustrated. A wall 22 extends normally 
to the plane of the surface 23. 
FIG. 5 illustrates the assembled invertible, microwave-oven oven. The first 
microwave-absorptive heating member 7 has an engaging wall 22A and the 
second microwave-absorptive heating member 8 has an engaging wall 22B. The 
walls 22A and 22B are secured together by engaging, securing member 9. A 
cooking heating chamber 1 is defined by first and second micro-absorptive 
heating members 7 and 8 and securing member 9. The heating members 7 and 8 
differ from similar heating members in the market because they are 
fabricated with engaging members, shown as walls 22A and 22B designed to 
engage with an engaging, securing member. The assembly of FIG. 5 is useful 
in the illustrated position and in the inverted position. 
FIG. 6 is similar to FIG. 5 except that an engaging, securing member 10 of 
FIG. 6 is taller than the securing member 9 of FIG. 5, whereby the heating 
members 7, 8 are spaced apart to create a larger volume cooking chamber 
1a. FIG. 7 is similar to FIGS. 5 and 6, except that the securing member, 
11 of FIG. 7 has a height which is intermediate between that of the 
members 9, 10 of FIGS. 5, 6 respectively, whereby the cooking chamber 1b 
has a volume which is less than the volume of the cooking chamber 1a of 
FIG. 6 but greater than the volume of the cooking chamber 1 of FIG. 5. 
METHODS OF OPERATING THE INVERTIBLE, MICROWAVE-OVEN OVEN 
In a top feed microwave oven (e.g. a microwave oven where the microwaves 
enter the oven from the top), the top, microwave-absorptive heating member 
7 heats more rapidly than the bottom, microwave-absorptive heating member 
8. This is one reason a cook may choose to invert the microwave-oven oven 
after preheating. The cook must consider if the microwave oven, which he 
employs to heat the invertible, microwave-oven oven, is a top, a side, a 
bottom or a combination feed oven. The cook must also decide how many 
times, if at all, during a cooking procedure, he chooses to invert the 
microwave-oven oven. The cook may shake the oven, to stir the food within, 
and may invert the oven before or while shaking the food. 
As can be observed, by examining FIGS. 5, 6, and 7, the invertible, 
microwave-oven oven is provided with different height, engaging, securing 
members, a small-height, securing member 9 (FIG. 5), a medium-height, 
securing member 10 (Figure) and a large-height, securing member 11 (FIG. 
6). Depending on the cooking results desired and on the size and type of 
food, the first metal grill 3A and the second metal grill 3B may be 
secured from one inch to eight inches apart. Additionally, medium-height, 
securing member 10 (FIG. 7) and large-height, securing member 11 (FIG. 6) 
may be provided with a small-width microwave-shielding member 13 or a 
medium-width, microwave-shielding member 12. Preferably, the microwave 
shielding members 11, 13 are bands of metal, e.g., steel or aluminum. It 
is expected that some designers will use well known measures to make the 
size of the securing members 9, 10, 11 and the microwave-shielding members 
12, 13 thereon, adjustable. 
As will be more fully set forth hereinafter, all of the members 7, 8, and 9 
and accessory apparatus, illustrated in FIG. 15, are intended to be of 
such shape and configuration that they can be employed in various 
combinations. Be selecting an appropriate height securing member, with or 
without an appropriate width microwave shielded member, the cook selects 
how much of the microwave energy irradiating the cooking chambers 1, 1a, 
1b that he wishes to enter the cooking food directly. 
The microwave-absorptive heating members, as illustrated in FIG. 1 to 4, 
comprise a high-temperature resistant, microwave-transmissive vessel 4, a 
metal grill 3, a microwave absorptive substance 2 in contact with a 
surface of metal grill 3, an engaging structure 22, and an interior 
chamber 30 preferably filled with a microwave-non-absorptive heat 
insulator 31 which can be a particulate, thermal-insulating substance such 
as vermiculite. The heating members 7 and 8 have appropriate handle 
elements 5 which are fabricated from microwave-transparent heat-insulating 
materials. Preferably the metal grilling plate 3 is flat but in some 
embodiments, the grill may be dished, i.e. concave, to facilitate frying 
eggs, infra, or baking cakes, infra. 
The metal grill 3 is preferably formed from aluminum alloys although steel, 
copper or other metals and metal alloys may be employed. The metal grill 3 
must transmit heat energy quickly and provide a rugged, reusable, 
cleanable cooking surface. 
The microwave-absorptive substance 2 preferably is a dispersion of ferrite 
particles in an appropriate carrier such as a silicone rubber or other 
temperature-resistant carriers. In a preferred embodiment, a silicone 
rubber coating composition is filled with ferrite particles and applied as 
a relatively thick coating (up to about 5 millimeters) to the reverse 
surface of the metal grill 3. The size of the metal grill 3 establishes 
the size of the other members of the invertible, microwave-oven oven. 
Typically the metal grill 3 has a diameter from 6 to 15 inches, preferably 
about 8 to 12 inches. 
As seen in FIGS. 5, 6 and 7, an important feature of this invention is that 
heating members 7 and 8 have substantial mass, preferably from about 1.5 
to 3 pounds, whereby a reliable sealing engagement is established, between 
engaging securing member 9, 10 or 11 and engaging structures 22, 
sufficient to permit development of superatmospheric pressure in chamber 
1. The engaging securing member 9 may be transparent to light. The 
engaging securing member 22 can be formed from heat resistant glass or 
plastic to permit viewing of food cooking within chamber 1. 
It will be observed, in FIG. 5, that the handle members 5A and 5B are 
relatively close together and aligned to permit the cook to lift, shake, 
invert and/or carry the assembly, of FIG. 5, as a unit. 
Optional pan 14, in FIG. 10, includes a base 32 and upstanding side walls 
33, preferably outwardly flared. Optional pan 14, preferably, is 
fabricated from aluminum or aluminum alloy. Optional pan 14 functions to 
prevent spread of liquids and cooking juices from food products which are 
being heated in the microwave-oven oven. The base 32 of the pan 14 is 
fabricated to rest in direct heat exchange engagement with the exposed 
surface of the metal grill 3A as is clearly shown in FIG. 10. Some may 
prefer to employ as assortment of pans, a frying pan, a pizza pan, a pie 
pan and a cake pan. In FIG. 10, pan 14 is confined within steam confining 
chamber 1 and supports pizza pie 24 being baked therein. 
The first heating member and the second heating member 8 can be employed 
individually or together as an invertible microwave-oven oven. They can be 
employed in a variety of food heating sequences depending upon the nature 
of the food and the desires of the cook. After cooking, the invertible, 
microwave-oven oven may be disassembled an utilized as two sizzling-hot, 
serving dishes. 
The invertible, microwave-oven oven is a versatile cooking appliance in the 
hands of a practiced cook. There follows a list of foods that have been 
successfully prepared in an invertible, microwave-oven oven: apple 
turnovers; large and small bagels, rolls, baked potatoes; biscuits and 
cakes baked from raw dough; corn beef hash; eggs, in and out of the shell; 
different cuts and types of French fried potatoes; French toast; fried 
chicken; hot dogs and hot dog rolls; meats (e.g. steaks, lamb chops, 
etc.); pancakes; pigs in a blanket; pizza pie; large pretzels from raw 
dough; toasted cheese sandwiches; TV dinners and entrees; both large and 
small, two-crust meat and fruit pies; convenience waffles; quiche; and 
vegetables with wok cooking results. Representative cooking examples and 
procedures follow: 
I. A PIZZA PIE 
In FIG. 8 a first heating member 7 is employed as a cover and as an upper 
heating member, over second heating member 8 which is employed as a pan 
and as a bottom heating member. A pizza pie 24 is illustrated in the 
cooking chamber 1 formed by the two heating members 7 and 8 and engaging, 
securing member 9. In operation, the invertible, microwave-oven oven is 
preheated empty, in a microwave oven (not shown), until the second heating 
member 8 on top reaches a browning temperature. Whereupon, the invertible, 
microwave-oven oven is removed from the microwave oven, is inverted and 
opened. Pizza pie 24 is place on the hot, second metal grill 3B. The 
microwave-oven shown in FIG. 8 is returned to the microwave-oven oven, 
with pie 24 inside and, is exposed to microwave energy until pizza pie 
crust 15 has crusted and pizza pie topping 16 has melted. 
II. PIZZA PIE BAKED IN A PIZZA PIE PAN 
The invertible, microwave-oven oven, in FIG. 9 and 10, may be employed to 
prepare a frozen pizza pie 24A wherein pizza pan 14 is first placed empty, 
upside down on grill 3B. The invertible, microwave-oven oven, of FIG. 9, 
is heated, with inverted pizza pan 14 and without pizza pie 24A, in a 
microwave oven, to as suitable elevated temperature, circa 350-500 degrees 
F. Whereupon, the invertible, microwave-oven oven is removed from the 
microwave-oven and inverted and empty pizza pan 14 inverts and falls by 
gravity, and lands in its right side up position, onto grill 3A. As 
illustrated in FIG. 10 frozen pizza pie 24A is placed on pizza pan 14. The 
bottom of the pizza pan 14 is in heat transfer relationship with grill 3A 
whereby bottom crust 15 of pizza pie 24A becomes rapidly heated and 
crusted by direct conduction of heat energy. The base 32 of pizza pan 14 
may be supplied with perforations 36. 
The invertible, microwave-oven oven, with pizza pie 24A in pizza pan 14, is 
exposed to microwave energy. Microwave energy reaching pizza pie 24A 
directly through microwave-permeable, engaging member 9, heats topping 16 
of pizza pie 24A and causes moisture from pizza pie 24A to form steam 
within steam confining chamber 1. Steam, at a superatmospheric pressure, 
determined by the weight of second heating member 8 and the temperature of 
grill 3B, fills steam confining chamber 1. 
If frozen pizza pie 24A is a frozen convenience food supplied with its own 
aluminum foil tray, optional pan element 14 is not required and the 
assembly may be used as illustrated FIG. 8. The supplied aluminum foil 
tray with the accompanying pizza pie 24A may applied directly to grill 3B. 
A perforated or non perforated aluminum foil pizza pan may be used. 
III. A FROZEN TWO-CRUST PIE 
A frozen two-crust pie presents difficulties in microwave cooking because 
of several different heating requirements. The bottom pie crust and the 
top pie crust require high temperatures for baking the pastry and browning 
it to an esthetically pleasing appearance--without burning. The interior 
of the frozen pie is largely water (e.g., apple pie, cherry pie, meat pie, 
etc.) which requires thawing and subsequent heating to complete its 
cooking cycle. 
A frozen two-crust pie 25 can be baked successfully by initially preheating 
the empty invertible, microwave-oven oven, assembled as shown in FIG. 5, 
until the top metal grill 3A is at a temperature sufficient to bake a pie 
crust. The preheated assembled microwave-oven oven is removed from the 
microwave oven by means of the juxtaposed handles 5A and 5B and inverted. 
A frozen 8 ounce, two-crust, meat pie 25 is introduced as illustrated in 
FIG. 11, into the chamber 1 in its metal pie plate 26 which is placed 
directly upon the metal grill 3A. Second heating member 8 is replaced and 
the assembly, as shown in FIG. 11, is returned to the microwave oven and 
exposed to microwave energy. The very high temperature of preheated metal 
grill 3B is transmitted directly through the metal pie plate 26 into the 
frozen pie 25 causing defrosting and baking of a bottom pie crust 27. 
Microwave energy passing through top pie crust 28 bakes pie crust 28 and 
defrosts and heats the top of pie filling 29 that it contact. The center 
of pie filling 29 is heated by conduction, e.g. heat conducted downwardly, 
from the top pie crust 28, and by heat rising upwardly, from the metal 
grill 3A, through metal pie plate 26 and bottom pie crust 27. If upper pie 
crust 28 in imperforate, it is easier for top pie crust 28 to rise 
upwardly and bake in a dome shape. 
This invention differs from the pie baking taught in the related U.S. Pat. 
Nos. 4,906,806 and 4,923,704 supra in that two-crust pie 25 additionally 
heats from heat released by heating member 8. During baking the second 
heating member 7 is cooled by the baking, unbaked pie 25, but heating 
member 8 is free to rise in temperature (circa 500.degree. F. in a typical 
full power domestic microwave oven) and acts as a radiant heating element. 
Steam, released from baking pie 25, which contacts hot grill 3B, becomes 
superheated and is confined around baking pie 25 within steam confining 
chamber 1. 
In operation, the cook considers the weight of the heating members 7 and 8 
and chooses the amount of time to preheat heating members 7 and 8 so that, 
when pie 25 contacts the preheated grill 3A, a suitable amount of stored 
heat will be available for delivery to the bottom pie crust 27. A small 8 
oz. meat pie, with a liquid filling, may require more preheating and/or 
standing time on hot metal grill 3A. 
For some pies, as a 26 oz. frozen fruit pie, preheating of the first and 
second heating members 7 and 8, to store heat, may not be necessary. While 
a large pie defrosts and its top pie crust browns, grill 3A has adequate 
time to heat and brown bottom pie crust 27. 
The invertible, microwave-oven oven, of FIG. 11, also can be employed to 
bake freshly prepared two-crust pies, i.e., pies which have not been 
frozen. The apparatus, of FIG. 11, may be employed to cook one-crust pies 
by placing the frozen one-crust pie, in its metal pie plate, into the 
invertible, microwave-oven oven and placing the assembly into a microwave 
oven and exposing it to microwave energy. In all the recited cases, the 
pie is confined within steam-confining chamber 1 while in the baking 
process. 
IV. ALTERNATIVE TECHNIQUE FOR BAKING PIES 
An alternate technique for baking two-crust pies can be described in 
connection with FIGS. 11 and 12. A frozen meat pie 25, or other moist 
ingredient pie 25, having a bottom pie crust 27, which is difficult to 
bake satisfactorily in a conventional oven, can be baked in a novel manner 
in the invertible, microwave-oven oven. As shown in FIG. 12, frozen, 
unbaked pie 25 is provided, on an aluminum pie pan 26. Pie 25 includes a 
bottom pie crust 27, a top pie crust 28, a side crust 44 and a moisture 
containing filling 29. It will be observed that the top pie crust 28 
extends to the margins flanges of the pie pan 26. The frozen pie 25 is 
placed upside down into chamber 1, with its top pie crust 28 against metal 
grill 3B, and chamber 1 is covered by heating member 7. The assembly, as 
shown in FIG. 12, is placed in a microwave oven and exposed to microwave 
energy. The microwave energy cannot penetrate the metal pie pan 26; 
accordingly the microwave energy functions to create heat in 
microwave-absorptive materials 2A and 2B. Heat generated in second 
absorptive material 2B is transmitted to second metal grill 3B and thence 
to the top pie crust 28 until top pie crust 28 thaws and partially bakes 
to a suitable brown coloring. Thereafter, the invertible, microwave-oven 
oven is removed from the microwave oven and inverted. The frozen pie 25 
has its top pie crust 28 partially prebaked and its bottom pie crust 27 
defrosted and heated from the steam evolved during the prebaking of top 
pie crust 28 and from heat released from preheating first heating member 
7. The aqueous pie filling 29, remains frozen through the prebaking of the 
top pie crust 28. Thus pie 25, essentially frozen, can be easily inverted 
if the invertible, microwave-oven oven is inverted swiftly enough. As seen 
in FIG. 11, pie 25, now in its normal position, within the invertible, 
microwave-oven oven, is returned to the microwave oven and baking of pie 
25 is completed. During the final stage of baking, bottom pie crust 27 is 
heated primarily by conduction of heat energy from metal grill 3A through 
pie pan 26. The aqueous filling 29 is heated primarily by microwave energy 
which penetrates top pie crust 28. Right side up, prebrowned top pie crust 
28, now free to rise, will rise, crust and turn brown. Chamber 1 becomes 
filled with superatmospheric steam evolved from baking pie 25, which steam 
strikes first and second metal grills 3A and 3B, superheats and aids the 
heating and baking of pie 25. 
Typically, in the operation described in connection with FIG. 12, the 
preferred defrosting and partial prebrowning of the top crust of the pie 
occurs approximately two minutes after the time normally required for the 
temperature of second metal grill 3B to rise to a temperature of 350 
degrees F. For example, if second grill 3B requires seven minutes to rise 
to 350 degrees F., then in contact with frozen pie crust 28, metal grill 
3B will heat in about nine minutes. 
The cook can control the results (e.g. the temperature of the pie crust in 
relationship to the temperature of the pie filling) by selecting which 
engaging, spacer member 9, 10 or 11 to employ. If the cook utilizes 
small-height spacer 9, there results in a new microwave product--a pie 
crust fully baked and still hot surrounding a pie filling which is 
defrosted and still cold or slightly warm. In this new product, the pie 
filling has not had a chance to "overcook". For example, in an apple pie 
filling, the apple slices still retain their turgor and robustness and the 
results are not the same as the "apple sauce" filling associated with 
conventional baking. The standing time, normally taught, after baking a 
pie conventionally, is obviated. If the cook employs a large-spacer member 
11, and follows the same procedure, except that a longer baking time is 
required, the results are directly comparable to conventional baking (e.g. 
an "apple sauce" filling and a conventional standing time requirement). 
V. SOFT COOKING AND FRYING EGGS 
It is known that fresh eggs are sensitive to microwave oven cooking and, if 
heated in a microwave oven, are frequently cooked unevenly with some parts 
firm and other parts essentially raw. The unevenness can be offset in part 
by providing rotating tables or by frequently opening the microwave oven 
and manually stirring or moving the egg to different locations within the 
microwave oven chamber. However, when eggs are cooked, according to the 
present invention a heated pan 14, in combination with the heat stored 
within the invertible, microwave-oven oven, retains appropriate heat to 
complete cooking of a raw egg to the desired degree of firmness outside 
the microwave oven. 
The combination, of an optional pan 14 (not shown), with an egg (not shown) 
in the invertible, microwave-oven oven (FIG. 5) maya be employed to 
duplicate the utility of "a pan of boiling water" or as a "frying pan". 
The combination is placed into a microwave oven, with or without water as 
appropriate, the heated until a predetermined temperature is achieved. The 
unit is then removed from the oven and, in its heated condition, can be 
employed for soft cooking or frying eggs outside the microwave oven. 
As seen in FIG. 13, metal grill 38 may be concave, when employed to fry an 
egg, to confine the egg to a selected area on grill 38. The top heating 
member may be removed, during the final stages of frying, to change the 
appearance of the eggs from one over lightly to sunny side up. 
VA. SOFT COOKING AN EGG 
The invertible, microwave-oven oven, has an aluminum foil pan 14 and a 
small quantity of water 40, as shown in FIG. 13. The preheated aluminum 
foil pan 14a can become a cooking pan to soft cook an egg therein. The 
invertible, microwave-oven oven is heated to a suitable temperature and, 
when sufficient heat is stored in the invertible, microwave-oven oven, an 
egg 28, in its shell, is placed in water 40. The heated, invertible, 
microwave-oven oven and the egg, therein, if the cook so chooses, is not 
exposed to microwave energy which cold "hard boil" the egg yolk before the 
egg white firms and the egg is cooked by the heat stored in the 
invertible, microwave-oven oven. 
Note, in order to soft cook an egg, that (1) the time required to preheat 
the invertible, microwave-oven oven is a fraction of the time required to 
fry an egg; (2) the metal pan 14a is not preheated empty; (3) no effort, 
as adding oil to make good thermal contact between pan 14a and grill 3A, 
is made; and (4) the invertible, microwave-oven oven is not inverted after 
heating and before cooking the egg. An egg may slowly soft cooked to 
individual taste, i.e., about five minutes, solely from the heat energy 
stored in the invertible, microwave-oven oven. 
When the invertible, microwave-oven oven, as shown in FIG. 13, is preheated 
empty for a predetermined time, the assembly is available to fry a shelled 
egg 41 placed on concave, metal grill 38. The length of time the 
invertible, microwave-oven oven is preheated and whether or not the 
invertible, microwave-oven oven or the egg 41 is inverted determines how 
egg 41 will fry. 
Other foods which can be fried or frilled can be placed on the heated 
combination of the invertible, microwave-oven oven and pan therein. In an 
invertible, microwave-oven oven, advantageously, (1) useful heat can be 
stored for subsequent use in metal heating grills 3A and 3B; (2) splatter 
is contained; and (3) the food is shielded from the cooling action of the 
circulating air which is present in most microwave oven chambers. 
VI. CAKE BAKING 
Baking cakes in microwave ovens, in the past has been difficult because of 
the unevenness of microwave heating. Cakes tend to rise unevenly which 
results in an undesirable, irregular top surface. 
As shown in FIG. 14, according to the present invention, a bread dough or 
cake batter 18 is mixed and placed directly onto grill 3B in cooking 
chamber 1 or into a lightly-greased bread or cake pan (not shown) in 
cooking chamber 1. Bread dough or cake batter 18 is baked as a result of 
(1) exposure to microwave energy, (2) by conductive, convective and 
radiant heat from the invertible, microwave-oven oven and (3) by 
superatmospheric steam in cooking chamber 1. 
The invertible, microwave-oven oven is not preheated when baking a large 
bread or a cake. If the invertible, microwave-oven oven is preheated, the 
crust may burn before enough microwave energy has penetrated the dough or 
batter to fully bake the dough or batter. 
The amount of time spent preheating, the amount and type of dough and 
whether or not the microwave-oven oven is inverted interact to establish 
if the top surface of the risen dough as batter will brown. To brown, the 
cook should start with enough raw dough or batter so that, on rising, the 
baked top surface will, physically contact the upper heating grill, brown 
and take on the configuration of the upper grill. Some cooks may initiate 
the baking of the raw dough or batter with tall engaging member 11 in 
place so that more microwave energy will directly irradiate the raw batter 
and, if desired, subsequently, replace the tall engaging member 11 with 
medium engaging member 10 to complete the baking of the raw dough or 
batter. Others may wish to bake the raw dough or batter in a 
high-temperature-glass cake pan rather than in metal cake pan so that more 
microwave energy enters a large mass of raw-dough 
The invertible, microwave-oven oven is versatile and provides the cook with 
many options. The invertible, microwave-oven oven accepts high-temperature 
plastic, paper board, glass and glass-ceramic pans as well as metal pans. 
As seen in FIG. 14, a cake batter 18 can be poured directly on second 
heating member 8 and the assembled invertible, microwave-oven oven with 
cake batter 18 therein, is exposed to microwave energy until the cake 
batter 18 bakes and rises to brown in contact with first heating member 7. 
VII. DEFROSTING AND HEATING TV DINNERS 
A frozen food (not shown) as conventionally packaged, on an aluminum foil 
tray or on a high-temperature-resistant plastic tray, or on other 
heat-resistant support, is placed in an invertible, microwave-oven oven, 
of the type shown in FIG. 5, and exposed, therein, to microwave energy. 
The frozen food is quickly and conveniently heated. The experienced cook 
will recognize and take into account that "after-cooking" of frozen food 
may occur. 
The frozen food is heated by a combination of heat transferred from grill 
3B into the frozen food and, at the same time, by microwave energy passing 
through microwave-transparent engaging member 9 into cooking chamber 1. 
The amount of dehydration of the frozen food is controlled because the 
steam volatilized from the heating food is confined, at slightly 
superatmospheric pressures within cooking chamber 1. It may be desirable 
to spray selected areas of the upper surface of frozen food with moisture, 
prior to defrosting and heating, in order to reduce the hydration 
tendencies of peas and carrots, for example, relative to meat portions. 
Adding water is more fully described in U.S. Pat. No. 4,390,555. 
VIII. FROZEN FRIED FOODS 
A novel process for heating and cooking frozen prefried foods (not shown), 
such as fried potatoes and fried chicken, utilizes the invertible, 
microwave-oven oven assembled as shown in FIG. 5. The invertible, 
microwave-oven oven is preheated to an operating temperature (about 500 
degrees F.) by exposure to microwave energy in a microwave oven. 
Whereupon, the invertible, microwave-oven oven is removed from the 
microwave oven, inverted and a frozen fried food is placed into cooking 
chamber 1 on the first grill 3B of the first heating member 7. The 
preheated assembly is returned to the microwave oven and exposed to 
microwave energy until the food defrosts and heats to a temperature 
approaching a desired serving temperature. Thereupon, the invertible, 
microwave-oven oven is inverted so that the warm, fried food falls by 
gravity onto second metal grill 3B where the food bakes, browns, crusts 
fries and/or sears, as the case may be, in surface contact with the hot, 
second metal grill 3B. As desired, the food can be stirred conventionally 
or by removing the invertible, microwave-oven oven from the microwave oven 
and firmly holding handles 5A and 5B together and shaking the invertible, 
microwave-oven oven to agitate its food contents. The shaking process may 
be repeated, as desired, during the cooking process. 
IX. HOT DOGS IN HOT DOG ROLLS 
The invertible, microwave-oven oven is useful to prepare grilled hot dogs 
and toasted hot dog rolls. First the invertible, microwave-oven oven is 
preheated empty and inverted. Next the hot dogs are grilled, therein, and 
the invertible, microwave-oven oven, with the hot dogs, therein, is 
inverted. Hot dog rolls are added and toasted beside the hot dogs while 
the hot dogs finish grilling. Thereupon, the hot dogs are added to the hot 
dog rolls and, if desired, together, they are briefly grilled. 
X. TOASTED BAGELS 
The invertible, microwave-oven oven is useful to prepare toasted bagels. 
First the invertible, microwave-oven oven is preheated empty and inverted. 
Next frozen, pre-baked bagels are placed in the invertible, microwave-oven 
oven. The assembly is exposed to microwave energy until the bagels defrost 
and their crusts, additionally, bake. The invertible, microwave-oven oven, 
with the bagels therein, is inverted and again exposed to microwave 
energy. The bagels are removed. If desired, the bagels may be sliced and 
placed back in the invertible, microwave-oven oven with the inside dough 
of the bagels in contact with the hot grill. Whereupon, the invertible, 
microwave-oven oven is again exposed to microwave energy until the inside 
surfaces of the bagels are toasted. The result is a new product 
microwave-toasted-bagels which some persons may find more desirable than 
if the same bagel were toasted in a conventional toaster. 
FIG. 15 illustrates one possible combination and nesting together of the 
invertible, microwave-oven oven and the invertible apparatus of the 
related inventions. A bread or cake pan is shown as shallow pan 19, deep 
pan 19B, and perforated-bottom pan 19C. A pie pan is shown as deep, metal 
pie pan 14 and as shallow, perforated-metal pie pan 14A. Pan 19B and pan 
19C, pan 14 and pan 14A, and/or pan 14A and pan 19 may be employed to 
establish a microwave shielded chamber as described in my U.S. Pat. Nos. 
4,906,806 and 4,923,704. The base 4, of heating member 7 may be employed 
as a steam confining cover in practicing U.S. Pat. Nos. 4,906,806 and 
4,923,704. Metal grill 3 and heating element 2 may be fabricated to detach 
from microwave-permeable base 4 which will enable microwave-permeable base 
4 to serve as a base and/or as a cover for the microwave shielded chamber. 
GENERAL COMMENTS 
1. Conventional, deep-fat frying can be more effectively simulated by 
applying a small quantity of cooking oil to the frozen prefried food to 
replace some of the oil which may be driven off during the microwave 
defrosting and heating. 
2. Inversion of the invertible, microwave-oven oven must be swift enough so 
that centrifugal forces keep the contents of a plate from spilling out of 
the plate during inversion. 
3. The cook may decide, while inverting the invertible, microwave-oven 
oven, to hold the invertible, microwave-oven oven vertical for a period of 
time sufficient to drain any unwanted liquid from a cooking food. 
4. It is preferable that the shape, of the elements of the present 
apparatus, is circular. See FIGS. 3, 4. However, other shapes are feasible 
and in some cases even desirable, for example, generally square, 
preferably with rounded corners; rectangular, preferably with rounded 
corners; oval; and other shapes corresponding to the shape of the 
anticipated food article or container. 
5. The invertible, microwave-oven oven may be of a one-piece construction 
with an access door. 
6. The invertible, microwave-oven oven has been described as a 
general-purpose, heating apparatus. Notwithstanding, the invertible, 
microwave-oven oven can be fabricated as a special heat apparatus, for 
example: 
a) an egg frying pan with a concave egg frying grill, 
b) a pie baking apparatus where the pie receiving surface, of the first 
heating member, is fabricated to duplicate the shape of a top pie crust 
and where the food receiving surface of the second heating member is 
fabricated to duplicate the shape of a conventional pie plate, 
c) a cake baking apparatus (1) whose baking chamber is the shape of the 
baked cake and whose walls are so perforated as not to trap air pockets 
which air pockets, if formed, would prevent the rising batter from 
completely filling the baking chamber and (2) whose walls are greases and 
floured before each use, 
d) a cup cake making apparatus where the invertible, microwave-oven oven's 
first and second grills are configured as cup cakes. 
e) a waffle making apparatus, as seen in FIG. 13, where the invertible, 
microwave-oven oven's grill 42 is configured as a grill in a waffle iron 
and is heated by waffle-grill heating element 43. 
7. When the cooking process is over, the closed, invertible, microwave-oven 
oven may be employed as a heat-insulated serving utensil to keep food warm 
for an extended time. When it is time to serve the still hot, cooked food, 
the invertible, microwave-oven oven is opened and disassembled into its 
components, a first heating member 7 and a second heating member 8. 
Thereupon, the first heating member 7 and the second heating member 8 may 
be employed as individual sizzling hot, serving dishes. 
Although this invention has been described with a certain degree of 
particularity, it is understood that the present disclosure has been made 
only by way of example and that numerous changes in details of 
construction and arrangement of parts may be resorted to without departing 
from the spirit and scope of the invention.