Methods for microwave cooking in a steam-chamber kit

An assembly of elements is provided for cooking food in a microwave oven. A heat generating member, a chamber forming member, a collector member and optionally a pan member are provided for assembly in various combinations and sub-combinations. The heat generating member has a metal grilling plate and a coating of microwave absorptive material on one surface and is mounted in a microwave transmissive vessel having an upper sealing rim. A microwave transmissive bowl has a rim engageable with the sealing ring to establish a chamber which will sustain superatmospheric pressures. A collector element having a microwave transmissive pot, a metal pot engaged with the microwave transmissive pot and a perforated metal plate engaged with the metal pot can be combined with the heat generating element as a food heating combination, e.g., a steak cooker. A flared sleeve can be added to provide a popcorn baker assembly. New and improved methods are disclosed for baking two-crust pies; baking pizza pies; frying foods such as eggs; baking cakes; steaming food; and other food heating, cooking, roasting, baking, frying, steaming applications.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention concerns a universal cooking kit for use in a 
microwave oven. The kit comprises a heat generating element; a chamber 
forming element; a collector element; and, optionally one or more pan 
elements. The elements may be employed in a variety of combinations. The 
invention further relates to methods for cooking various foodstuffs via 
microwave energy, e.g., baking, boiling, broiling, crusting, frying, 
pressure cooking, searing, steaming and toasting. 
2. Description of the Prior Art 
U.S. Pat. Nos. 3,701,872 and 3,777,099 describe preheating metal plates by 
means of a microwave-absorptive heating member for use in microwave 
cooking. U.S. Pat. Nos. 3,731,037 and 3,881,027 describe cooking food in a 
container which is in a preheated, heat insulated microwave chamber. U.S. 
Pat. No. 3,985,990 describes the use of a microwave shielded chamber, 
perforated on its food receiving surface, to permit recovery of 
by-products of cooking (e.g., grease) and to utilize the latent heat of 
vaporization which is normally dissipated in microwave cooking techniques 
U.S. Pat. Nos. 3,854,023 and 3,985,991 describe methods and apparatus for 
cooking foods in metal containers in microwave ovens U.S. Pat. No. 
4,027,132 describes heating and cooking a frozen pizza pie. U.S. Pat. No. 
4,306,133 describes cooking a fruit pie having a double crust in a 
microwave oven U.S. Pat. No. 4,280,032 describes soft cooking eggs in a 
microwave oven. U.S. Pat. No. 4,390,555 describes defrosting food in a 
microwave oven. U.S. Pat. No. 3,914,967 describes microwave heating grill 
constructions. U.S. Pat. No. 2,622,187 describes a microwave oven pressure 
cooker. 
Microwave Cooking 
Microwave cooking is conducted in microwave ovens which are containers 
having appropriate boundary walls to confine microwaves which are 
introduced into the chamber. In a microwave oven most foods and certain 
microwave absorptive materials become heated when exposed to microwave 
energy. 
Numerous cooking utensils are available which have been specially designed 
for use in microwave ovens to prepare certain foods. There are steak 
makers, steamers, 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. 
A principal object of this invention is to provide a kit of related 
elements for carrying out with microwave ovens practically all of the 
familiar cooking requirements such as baking, boiling, broiling, crusting, 
frying, pressure cooking, searing, steaming, toasting. 
It is another object of this invention to provide methods for cooking 
materials such as soft cooked eggs and fried eggs; meats and vegetables; 
frozen foods including TV dinners, souffles, pizza pies, pies, both 
one-crust and two-crust; baking pies, cakes, cookies, rolls, fruit 
turnovers, biscuits, breads; heating and popping popcorn; cooking deep 
fried pre-prepared frozen fried foods such as fried chicken, fried shrimp 
and the like. 
STATEMENT OF THE PRESENT INVENTION 
According to the present invention, a universal cooking kit is provided 
which includes three members: 
as a first member, a heat generating element comprising a metal grill 
having microwave absorptive coating mounted in a microwave transmissive 
bowl; 
as a second member, a chamber forming element comprising a microwave 
transmissive bowl; 
as a third member, a collector element comprising a collection pot mounted 
in a microwave transmissive pot and an accompanying perforated metal cover 
pan; and 
as optional members, one or more pan elements each comprising a 
heat-conducting, flat-bottom dish with sloping sidewalls. The first and 
second members can be used in a combination; the first and third members 
can be used in a combination; the second and third members can be used in 
a combination. The optional member may be employed in various of the 
recited combinations. In some applications, the first member is a bottom 
member; in other applications the first member is a top member. Similarly, 
in some applications the second member is a bottom member and in other 
applications the second member is a top member. The third member is always 
a bottom member.

DESCRIPTION OF THE PREFERRED EMBODIMENTS 
The present invention will be described in a variety of different and 
useful embodiments. 
A heat generating member 10 is illustrated in FIG. 1. A chamber-forming 
member, i.e., a microwave transmissive bowl 12 is illustrated in FIG. 2. A 
collector assembly 14 is illustrated in FIG. 3. An optional pan element 16 
is illustrated in FIG. 4. 
All of the elements 10, 12, 14, 16 are intended to be of such shape and 
configuration that they can be employed in various combinations as will be 
more fully set forth hereinafter. 
The heat generating member 10 comprises a microwave transmissive vessel 18, 
a metal grilling plate 20, a microwave absorptive substance 22 in contact 
with a surface of the metal grilling plate 20, a perimeter sealing ring 24 
and an interior chamber 26 preferably filled with a 
microwave-non-absorptive heat insulator 28 which can be a particulate 
thermal insulating substance such as vermiculite. The heat generating 
member 10 also has appropriate handle elements 30 which are fabricated 
from microwave-transparent, heat-insulating materials. Preferably the 
metal grilling plate 20 is flat but in some embodiments, the grilling 
plate 20 may be dished, i.e, concave, to facilitate frying eggs, infra or 
baking cakes, infra. 
Preferably the microwave transmissive vessel 18 is fabricated from a 
substance such as heat resistant glass or glass ceramic or high 
temperature resistant plastic. The metal grilling plate 20 is preferably 
formed from aluminum alloys although steel, copper or other metals and 
metal alloys may be employed. The metal grilling plate 20 must transmit 
heat energy quickly and provide a rugged, reusable, cleanable cooking 
surface. 
The microwave absorptive substance 22 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 inner 
surface of the metal grilling plate 20. The size of the metal grilling 
plate 20 establishes the size of the other elements in the kit. Typically 
the metal grilling plate 20 has a diameter from 6 to 15 inches, preferably 
about 8 to 12 inches. 
The microwave transmissive bowl 12 is imperforate and has an essentially 
flat base 32, tapering sidewalls 34, handle members 36, and a peripheral 
coplanar rim 38. The peripheral rim 38 preferably is adapted to engage the 
perimeter sealing ring 24 of the heat generating member 10 thereby, as 
illustrated in FIG. 5, to establish a perimeter seal for a chamber 40 
which is bounded by the microwave transmissive bowl 12 and the heat 
generating member 10. The rim 38 of the bowl 12 may engage the metal 
grilling plate 20. 
It is an important feature of this invention that the microwave 
transmissive bowl 12 have a substantial mass, preferably from about 1.5 to 
3 pounds whereby a reliable sealing engagement between the rim 38 and the 
perimeter sealing ring 24 can be established, sufficient to permit 
development of superatmospheric pressure in the chamber 40. The sealing 
engagement may be developed between the rim 38 of the bowl 12 and the 
surface of the metal grilling plate 20. The microwave transmissive bowl 12 
preferably is transparent to light. The microwave transmissive bowl 12 can 
be formed from heat resistant glass or glass-ceramic to permit viewing of 
cooking food within the chamber 40. Alternatively the microwave 
transmissive bowl 12 can be fabricated from ceramic having one or more 
light transparent panels of heat resistant glass or the like to provide a 
view of the interior of chamber 40. 
It will be observed in FIG. 5 that the handle members 30, 36 are relatively 
close together and aligned in the illustrated assembly to permit the cook 
to lift, shake, invert and/or carry the assembly of FIG. 5 as a unit. 
The collector assembly 14, FIG. 3, includes a microwave transmissive pot 42 
which is preferably light-transmissive, a metal pot 44 and a perforated 
metal pan 46. The microwave transmissive pot 42 has a base 48, tapering 
sidewalls 50, an upper rim 52 and an inset shoulder 54. Handle members 56 
extend outwardly from the tapered sidewalls 50 and are adapted to mate 
with corresponding handle members 30, 36 of the heat generating member 10 
(FIG. 8) or the microwave transmissive bowl 12 (FIG. 7), respectively. The 
microwave transmissive pot 42 is fabricated preferably from transparent 
heat-resistant glass, glass-ceramic or temperature resistant plastic. The 
metal pot 44 is analogous to a frying pan having a base 58, tapering 
sidewalls 60 and an outwardly extending upper rim flange 62 which rests 
upon the shoulder 54 of the microwave transmissive pot 42. A chamber 64 is 
formed between the microwave transmissive pot 42 and the metal pot 44. The 
perforated metal pan 46 has a perforated base 66 and tapering sidewalls 68 
which permit engagement with the inner surface of the tapering sidewalls 
60 of the metal pot 44. The metal pot 44 is preferably fabricated from 
aluminum or aluminum alloy and has a thickness of about 1.5 millimeters. 
The perforated pan 46 is preferably fabricated from aluminum or aluminum 
alloy and has a thickness of about 1.5 millimeters. The perforations of 
the perforated pan 46 must be small enough to block passage of microwave 
energy and large enough to permit free passage of steam and rendered 
by-product. The perforations are distributed over the base 66 in a 
preferred embodiment. Alternatively the perforations are provided solely 
in the perimeter region of the base 66, in which case, some by-products 
will remain in contact with food on the pan. The perforation area is about 
6 to 65 sq. millimeter. The total area of all of the perforations is from 
about 10 to about 50% of the total area of the base 66. Circular 
perforations from about 0.5 to 10 millimeters diameter are preferred. 
The optional pan element 16, FIG. 4, includes a base 70 and upstanding 
sidewalls 72, preferably outwardly tapered. The optional pan element 16 
preferably is fabricated from aluminum or aluminum alloy. The optional pan 
element 16 functions to prevent spread of liquids and cooking juices from 
food products which are being heated in the present apparatus and also as 
a serving or eating dish. The base 70 of the optional pan element 16 
preferably rests in direct heat exchange engagement with the exposed 
surface of the metal grilling plate 20 as shown clearly in FIGS. 9, 11. 
Optionally, the surface of the metal grilling plate 20 may be coated with 
a film of cooking oil or other liquid to improve the heat transfer between 
the metal grilling plate 20 and the optional pan element 16. A similar 
film of cooking oil, melted butter, or other fluid may be placed in the 
optional pan element 16 to cover the base 70 and improve the heat exchange 
from the auxiliary cooking pan 16 to its food contents. 
Assembly of Elements 
The elements of the present cooking assembly can be combined in a variety 
of novel and useful cooking utensils. 
The microwave transmissive bowl 12 and the heat generating element 10 can 
be combined as shown in FIGS. 5, 6. In each of these examples, the rim 38 
of the microwave transmissive bowl 12 engages the perimeter ring 24 on the 
metal grilling plate 20 to provide a steam confining chamber 40. When the 
microwave transmissive bowl 12 is fabricated from transparent material 
such as heat resistant glass and the temperature within the chamber 40 is 
above the steam condensation temperature, then the inner walls of the bowl 
member 12 will be free of condensed moisture and the contents cooking in 
chamber 40 will be visible through the transparent walls of the bowl 
member 12. This can be achieved: (1) in FIG. 5, the weight of the bowl 
member 12, preferably 1.5 to 3 pounds, urges engagement of the rim 38 and 
sealing member 24 or metal grilling plate 20 to provide a seal to confine 
the steam at slightly elevated pressures above atmospheric; and (2) in 
FIG. 6, the inverted combination of FIG. 5 can be employed in a variety of 
food heating sequences depending upon the nature of the food and the 
desires of the cook--the weight of the heat generating member 10, probably 
about 1.5 to 3 pounds, urges engagement to provide a seal to confine the 
steam at slightly elevated pressures above atmospheric. 
The microwave transmissive bowl 12 may be combined with the collector 
assembly 14 as shown in FIGS. 7, 10 wherein the rim 38 of the microwave 
transmissive bowl 12 engages the upper rim 52 of the microwave 
transmissive pot 42 to form a chamber 40'. 
As shown in FIG. 10, three of the members are combined in an assembly 
including the microwave transmissive bowl 12, the collector assembly 14 
and the heat generating member 10. 
The heat generating member 10 can be combined with the collector member 14 
as shown in FIG. 8 with a food item 74, such as a steak, resting upon the 
perforated plate 46 and supporting the metal grilling plate 20. 
The optional pan member 16 may be combined with the heat generating member 
10 as shown in FIGS. 9, 11 wherein the flat base 70 of the optional pan 
member 16 rests upon the metal grilling plate 20 of the heat generating 
member 10. In FIG. 9, the optional pan member 16 functions as a frying 
pan, griddle plate, pizza-pie pan or cake pan. In FIG. 11, the optional 
pan member 16 is confined within a steam retaining chamber 40 and supports 
food items (not shown in FIG. 11) which are being cooked. 
FIG. 12 illustrates the heat generating member 10 and the microwave 
transmissive bowl 12 as an assembly in which the heat generating member 10 
is being heated and the contents of the bowl 12 (e.g., soup, frozen food, 
et cetera) is being heated by microwave energy. The assembly of FIG. 12 
suggests that two differing functions of the elements can be carried out 
concurrently in a microwave oven chamber. 
Other useful combinations of the elements are hereinafter described as they 
are employed in various cooking operations. 
I. A Frozen Two-crust Pie 
A frozen two-crust pie has presented difficulties in microwave cooking 
because of several different heating requirements. The bottom crust and 
the top crust require high temperatures for baking the pastry and browning 
it to an aesthetically 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. 
The assembly of elements shown in FIG. 5 has been reproduced in FIG. 13 to 
illustrate double-crust pie cooking with the present kit. 
A frozen two-crust pie, typically a fruit pie, can be baked successfully by 
initially heating the assembly of FIG. 5. The metal grilling plate 20 is 
at temperatures of the order of 350-500 degrees F., i.e., sufficient to 
bake a pie crust. The pre-heated assembled unit consisting of the bowl 
member 12 and the heat generating member 10 is removed from the microwave 
oven by means of the juxtaposed handles 30, 36. A frozen fruit pie 76 is 
introduced, FIG. 13, into the chamber 40 in its metal pie plate 78 which 
is placed directly upon the metal grilling plate 20. The bowl member 12 is 
replaced and the assembly as shown in FIG. 13 is returned to the microwave 
oven and exposed to microwave energy. The very high temperature of the 
metal grilling plate 20 is transmitted directly through the metal pie 
plate 78 into the frozen pie 76 causing defrosting and actual baking of a 
bottom pie crust 80. Microwave energy enters through the top pie crust 82 
and causes baking of the top pie crust 82 and also causes defrosting and 
heating of the pie filling 84. The pie filling 84 is also heated 
conductively by heat rising upwardly from the metal grilling plate 20 
through the metal pie plate 78 and the bottom crust 80. If the upper pie 
crust 80 is imperforate, it is easier for the crust 80 to rise upwardly 
and bake uniformly in a dome shape. 
In operation, the cook considers the weight of the heat generating member 
10 and chooses the amount of time to preheat the heat generating member 10 
so that, when the pie 76 contacts the preheated metal grilling plate 20, a 
suitable amount of stored heat will be available for delivery to the 
bottom crust 80. For some foods such as a 26 oz. frozen fruit pie, 
preheating of the heat generating member 10 to store heat may not be 
necessary. While the pie defrosts, its filling heats and its top crust 
browns, the heat generating member has adequate time to heat and brown the 
bottom crust. A small 8 oz. meat pie with a liquid filling may require 
more preheating and/or standing time on hot metal grilling plate 20. 
In all cases, the pie is confined within the chamber 40 while in the baking 
process. 
The assembly of FIG. 13 also can be employed to bake freshly prepared 
two-crust pies, i.e., pies which have not been frozen. 
The apparatus of FIG. 13 also may be employed to cook one-crust pies (top 
crust) such as meat pies by placing the frozen one-crust pie on its metal 
pie plate into the chamber 40 and placing the assembly in a microwave oven 
for exposure to microwave energy. 
II. Pizza Pies 
The assembly of FIG. 11, reproduced in FIG. 14, may be employed to prepare 
a frozen pizza pie wherein the optional pan element 16 is placed on the 
metal grilling plate 20 and a frozen pizza pie 86 is placed on the 
auxiliary pan element 16. The assembly of FIG. 11 is preheated without the 
pizza pie to a suitable elevated temperature, preferably from about 
350-500 degrees F. before introducing the pizza pie 86 to optional pan 16. 
The optional pan element 16 is in a heat transfer relationship with the 
metal grilling plate 20 whereby the bottom crust of the pizza pie 86 
becomes rapidly heated and crusted by direct conduction of heat energy. 
Microwave energy applied directly through the microwave transmissive bowl 
member 12 heats the topping 88 of the pizza pie 86 and causes moisture 
from the pizza pie to form steam within the steam confining chamber 40. 
The steam is at a slight superatmospheric pressure determined by the 
weight of the bowl member 12. If the frozen pizza pie 86 has its own 
aluminum foil pan 90, the optional pan element 16 is not required and the 
assembly may be used as illustrated in FIG. 15. The pizza pie 84 may be 
applied directly to the metal grilling plate 20, on its aluminum foil pan 
90. In order to achieve uniform heating of a pizza pie, it may be 
desirable to apply several drops of cooking oil to the top of the metal 
grilling plate 20 to achieve more uniform thermal contact between the 
metal grilling plate 20 and the optional pan element 16 (FIG. 14) or the 
aluminum foil pan 90 (FIG. 15). 
In FIG. 11, a perforated pan 46 may be used in place of the pan 16 on the 
metal grilling plate 20. The perforations on pan 46 do not hinder the 
crusting and browning of a pizza pie crust. 
III. Soft Cooking and Frying Eggs 
The combination of the optional pan member 16 and the heat generating 
member 10 is illustrated in FIG. 9 wherein the optional pan element 16 
functions as a griddle or frying pan. The combination of the two members 
of FIG. 9 is placed into a microwave oven and heated until an appropriate 
temperature is achieved. The unit is then removed from the oven and, in 
its heated condition can be employed for frying eggs outside the microwave 
oven. The metal grilling plate 20 may be concave for this embodiment to 
direct the egg toward the center of the plate. 
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 moving the cooking egg to different locations within the 
microwave oven chamber. However when eggs are cooked according to the 
present invention, the heated optional pan member 16 in combination with 
the heat generating member 10 retains appropriate heat to complete cooking 
of a raw egg to the desired degree of firmness outside the microwave oven. 
In operation, when heat generating member 10, bowl member 12 and pan 16, as 
shown in FIG. 11, are preheated, the preheated aluminum pan 16 can become 
a frying pan to fry an egg therein. If the heat generating member 10 is 
heated to a suitable temperature and sufficient heat is stored in the 
assembly, the shelled egg is applied to the heated pan 16 and the cooking 
egg is not exposed to microwave energy which could "hard boil" the egg 
yolk. 
When heat generating member 10 and bowl member 12, as shown in FIG. 5, are 
preheated for a predetermined time, the assembly is available to soft cook 
(e.g. coddle) an egg placed on the metal grilling plate 20 or in a metal 
pan 16 (FIG. 9). Note that (1) the time required to preheat the metal 
grilling plate 20 in order to soft cook an egg is a fraction of the time 
required to fry an egg; (2) the aluminum pan 16 is not preheated empty; 
and (3) no oil is used to make good thermal contact. The egg is slowly 
soft cooked to individual taste, i.e., about five minutes, solely from the 
heat energy stored in the heat generating member 10. 
Other foods which may be fried or grilled can be placed on the heated 
combination of the heat generating member 10 and the optional pan member 
16 as shown in FIG. 9 and in FIG. 11. The assembly of FIG. 11 is preferred 
because (1) the heat collected in the chamber 40 is not lost; (2) any 
splatter is contained; and (3) the food is shielded from the cooling 
action of circulating air which is present in most microwave oven 
chambers; and (4) the bowl member 12 increases in microwave lossiness as 
it heats. 
IV. Cake Baking 
Baking cakes in microwave ovens in the past has been difficult because of 
the unevenness of the heat application. Cakes tend to rise unevenly and to 
provide irregular top surfaces which are undesirable. 
According to the present invention, a cake batter 92 is mixed and 
introduced into a lightly greased optional pan member 16', preferably 
having generally vertical or slightly sloping sidewalls 72', corresponding 
to a conventional cake tin shown in FIG. 16. The quantity of cake batter 
92 should be sufficient so that the baked cake will rise slightly above 
the level of the sidewalls 72'. The combination of a heat generating 
member 10 and a bowl member 12 as in FIG. 5, is preheated in a microwave 
oven before removing it to place the cake batter 92 and the optional pan 
member 16' therein. The combination of heated heat generating member 10, 
pan member 16' with cake batter 92 and the microwave transmissive bowl 12 
shown in FIG. 17, is returned to the microwave oven wherein the cake is 
baked as a result of (1) exposure to the microwave energy in the microwave 
oven and (2) by conductive heat from the heat generating member 10; and 
(3) by the superatmospheric steam in the chamber 40. After the cake has 
raised above the level of the rim of the optional pan member 16' and 
completed its baking, the top surface of the cake 92, FIG. 18, will be 
irregular and neither crusted nor browned. The assembly of FIG. 17 is 
removed from the microwave oven and disassembled. The heated heat 
generating member 10 is turned over on top of the cake as shown in FIG. 
19. The cake 92" will be flattened to a uniform top surface by direct 
contact with the heated metal grill plate 20 which will also brown and 
crust the top surface of the cake. 
The weight of the heat generating member 10 will not crush the cake 92' but 
will provide a flat top for the cake coplanar with the upper rim of the 
optional pan member 16'. 
Additional browning and crusting is possible by exposing heat generating 
member 10 resting on top of pan member 16' for an additional period of 
time to microwave energy. During this additional browning and crusting, 
microwave energy cannot reach the baked cake because it is shielded on its 
top by metal grilling plate 20 and on its sides and bottom by pan member 
16'. 
V. Defrosting and Heating TV Dinners 
A frozen food, conventionally packaged on an aluminum foil tray or high 
temperature resistant plastic tray or other heat-resistant support, is 
placed in an assembly of the type shown in FIG. 5, i.e., a heat generating 
member 10 and a microwave transmissive bowl 12. The frozen food 96 can be 
quickly and conveniently heated. When heating a frozen food, for example, 
a TV dinner in the non-preheated assembly of FIG. 21, the microwave 
transmissive bowl 12 may become coated with condensed moisture on its 
inner surface. The condensed moisture will fall down on to the surface of 
the metal grilling plate 20 of the heat generator member 10, forming steam 
which increases the overall heat content of the assembly. At some stage, 
the assembly chamber 40 is heated above the dew point of its steam 
contents and instantly the condensation on the inner surface of the 
microwave transmissive bowl 12 disappears. Thereafter the cook can 
visually observe the food and determine when the food has properly heated. 
The experienced cook will recognize and take into account that some 
after-cooking of the frozen food may occur. 
The frozen food 96 is heated by a combination of conductive heat 
transferred from the metal grilling plate 20 into the frozen food 
container 94 and thence into the bottom portions of the frozen food 96. At 
the same time microwaves are entering into the chamber 40 through the 
microwave transmissive bowl 12 and penetrate into the frozen food 96 
causing some volatilization of moisture and some heating of the frozen 
food 96. The amount of dehydration of the frozen food 96 is controlled 
because the volatilized steam is confined at slightly superatmospheric 
pressures within the chamber 40. It may be desirable to spray selective 
areas of the upper surface of the frozen food 96 with moisture prior to 
defrosting and heating in order to reduce the hydration tendencies of peas 
and carrots, for example, relative to the meat portions. Adding moisture 
is more fully described in U.S. Pat. No. 4,390,555 supra. 
VI. Alternative Technique for Baking Pies 
An alternative technique for baking pies can be described in connection 
with FIGS. 22 and 13. A frozen meat pie or other moist ingredient pie 
having a bottom crust which is difficult to bake satisfactorily, can be 
baked in a novel manner with selected members of the kit of this 
invention. As shown in FIG. 22, a frozen pie 98 is provided on an aluminum 
foil pie pan 100 and includes a bottom crust 102, a top crust 104 and a 
moisture containing filling 106. It will be observed that the top crust 
104 extends beyond the marginal flanges of the pie pan 100. The frozen pie 
98 is placed upside down with its top crust 104 against the metal grilling 
surface 20 of the generating member 10 and covered by the microwave 
transmissive bowl member 12. The assembly as shown in FIG. 22 is placed in 
a microwave oven and exposed to microwave energy. The microwaves cannot 
penetrate the metal pie pan 100 and accordingly function to create heat at 
the microwave absorbent substance 22 which is transmitted to the metal 
grilling plate 20 and thence directly to the top pie crust 104 until the 
top pie crust 104 thaws and partially bakes to a suitable brown coloring. 
Thereafter the assembly of FIG. 22 is removed from the microwave oven. The 
frozen pie 98 has its top crust 104 partially prebaked and its bottom 
crust 102 defrosted and heated from the steam evolved during the prebaking 
of top crust 104. This partially prebaked pie is placed in its normal 
position and the assembly is covered with a microwave transmissive bowl 12 
to produce the assembly of FIG. 23. The aqueous pie filling 106 remains 
frozen throughout the prebaking of the top crust 104. Thus the pie 98 
remains essentially frozen and can be easily inverted. The heated assembly 
of FIG. 23 is returned to the microwave oven and baking of the pie is 
completed. During the final stage of baking, the bottom crust 102 is 
heated primarily by conduction of heat energy from the metal grilling 
plate 20 through the pie pan 100. The aqueous pie filling 106 is heated 
primarily by microwave energy which penetrates the microwave transmissive 
bowl 12 and penetrates the top crust 104. The prebrowned top crust 104, 
now free to rise, will rise, crust and turn brown. The chamber 40 becomes 
filled with superatmospheric steam, which combines with the hot 
temperatures which continue to develop on the metal grill surface 20 to 
complete the heating and baking of the side and bottom crust 102. 
Typically, in the operation described in connection with FIG. 22, the 
preferred defrosting and partial pre-browning of the top surface of the 
pie occurs approximately two minutes after the time normally required for 
the temperature of metal grilling plate 20 to rise to a temperature of 
about 350 degrees F. For example, if the metal grilling plate 20 required 
seven minutes to rise to 350 degrees F., then in contact with the frozen 
pie crust, the metal grilling plate 20 will heat in about nine minutes. 
VII. Popcorn 
A number of processes for baking popcorn in microwave ovens are described 
in the literature. U.S. Pat. Nos. 3,973,045; 4,292,332; 4,435,628; 
4,450,180. The kit of the present invention provides an improved popcorn 
making facility as shown in FIG. 24. The assembly of FIG. 12 is provided 
with a frustoconical sleeve 108 which is placed with its narrow opening on 
the metal grilling plate 20. The sleeve 108 restricts unpopped corn to the 
central region of the metal grilling plate 20 which is the hottest region. 
A supply 110 of unpopped popcorn is placed in the bottom of the 
frustoconical sleeve 108. The microwave transmissive bowl 12 is placed on 
the heat generating member 10 and the assembly of FIG. 24 is placed in the 
microwave oven. Heating the supply 110 of unpopped popcorn causes popping 
to occur to produce popped popcorn 112 which rises up in the frustoconical 
sleeve 108 and overflows onto the cooler heated surface of the metal 
grilling plate 20. After the popping is completed, the assembly of FIG. 24 
is removed from the microwave oven and is inverted. The microwave 
transmissive bowl 12 thereafter functions as a warm serving dish for the 
popped popcorn 112. The frustoconical sleeve 108 is removed from the bowl 
12 after it is inverted to its open top position. Preferably the 
frustoconical sleeve 108 is formed from heat resistant glass. 
VIII. Steam Cooking 
Referring to FIG. 7, the present kit may be assembled to produce a steamer 
type cooking utensil wherein a supply of water is introduced into the 
chamber 41 beneath the perforated plate 46 and the metal pot 44. The metal 
pot 44 may be dispensed with or the metal pot 44 may be inverted over the 
perforated plate 46. The water vaporizes and the resulting steam is 
contained within the chambers 40, 41. Any food positioned on top of the 
perforated pan 46 will be steamed and thereby cooked in the manner of a 
steam cooker. This technique is useful for seafoods (lobsters, shrimp, 
etc.), desserts (plum puddings, fig puddings, etc.), steam heating bakery 
goods (rolls, buns, etc.). 
When a perforated pan 46 is employed as a shelf within the chamber 40, a 
food can be exposed to microwave energy on a perforated pan 46 or directly 
in the microwave transmissive pot 42. When a perforated pan 46 is used as 
a shelf, water can be boiled beneath perforated pan 46, and the steam from 
the boiling water will be contained within the cavity 40, to steam cook 
contained food. 
To steam foods, for example, to cook frozen lobster tails, the cook can 
first dip the frozen lobster tails in water before heating in the bowl 
member 12, in the assembly shown in FIG. 6. Alternatively some water could 
be first boiled in the bowl member 12; thereafter the frozen lobster tails 
are placed in the boiling water and covered by heated, heat generating 
member 10. The food is then exposed to superatmospheric steam, i.e., steam 
heated by the metal grilling plate 20 and by microwave energy. 
Another example of steaming is cooking a frankfurter (hot dog) in the 
assembly of FIG. 6. The frankfurter is placed in the bowl member 12 and 
heated by microwave energy and superatmospheric steam. Steam which 
contacts the metal grilling plate 20, becomes super heated. The steam 
results from frankfurter juices or from moisture added to the chamber by 
the operator. When the frankfurter is heated, the assembly of FIG. 6 is 
inverted to create the assembly of FIG. 5. The frankfurter falls onto the 
hot metal grilling plate 20 and is grilled to the desired degree of 
browning. 
Frankfurter rolls also may be placed in the bowl member 12 with the 
frankfurter for heating in the FIG. 6 assembly. When the elements are 
inverted, the frankfurter rolls are toasted on the metal grilling plate 20 
while the frankfurters are being grilled. 
IX. Frozen Fried Foods 
A novel process for heating and cooking frozen prefried foods such as fried 
potatoes, fried chicken employs the heat generating member 10 and bowl 
member 12 assembled as shown in FIG. 6. The assembly is preheated to an 
operating temperature (about 500 degrees F.) by exposure to microwaves in 
a microwave oven. The assembly is removed and a frozen fried food is 
placed into the cavity 40 on the bowl base 32. 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 heat generating member 10 and the bowl member 
12 are inverted to a position shown in FIG. 5 so that the warm, fried food 
falls by gravity onto the metal grilling plate 20 where the food bakes, 
browns, crusts, fries and/or sears as the case may be in surface contact 
with the hot metal grilling plate 20. While in either the FIG. 5 or the 
FIG. 6 configuration, the food can be stirred conveniently by removing the 
assembly from the microwave oven and firmly holding handles 30, 36 
together and shaking the assembly to agitate its food contents When 
cooking is completed, the bowl member 12 may be placed on top of the heat 
generating member 10 as shown in FIG. 12 to keep the food warm during 
serving. 
Deep fat frying can be simulated by applying a small quantity of cooking 
oil to the frozen food to replace some of the oil which may be driven off 
during the defrosting and heating. When the heated food drops onto the 
heated metal grilling plate 20 at the moment of inversion of the assembly, 
there is no significant loss of temperature on the metal grilling plate 
20. 
X. Steak Broiling 
In FIG. 8, a steak 74 is shown supported on a perforated aluminum pan 46 
over a microwave-shielded by-product condensation chamber 41 defined by 
the metal pot 44 and the perforated cake pan 46. The steak 74 contacts and 
supports the heat generating member 10. The weight of the heat generating 
member 10 urges the metal grilling plate 20 into engagement with the top 
of the steak 74. The heated metal grilling plate 20 heats and grills the 
top surface of the steak 74. Liquid by-products of the cooking process 
fall by gravity into the by-product collection chamber 41 whence they may 
be recovered for use as gravy. Microwave energy may enter into the steak 
74 directly through the sides of the steak to heat and cook the meat. 
Preferably the steak 74 is used without a bone which might interfere with 
the required surface contact of the metal grilling plate 20 with the upper 
surface of the steak. Note that the microwave-shielded by-product 
condensation chamber 41 is surrounded by metal which precludes entry of 
microwaves and avoids heating of the juices by microwave energy. Other 
meats and foods such as sausages and hamburgers can be grilled in the same 
manner as the steak. 
XI. Sausage Cooking 
Referring to FIG. 10, there is a bowl member 12 on top of a collector 
assembly 14. This configuration is useful for rapid defrosting and heating 
food such as sausages which yield large quantities of liquid by-products 
during cooking. Where the microwave transmissive pot 42 of FIG. 10 is 
fabricated from glass, ceramic, it can rest directly on the metal grilling 
plate 20 whereby the heating member 10 is preheated while the by-product 
producing food is being precooked. After the product such as sausages is 
adequately precooked, the collector assembly 14 is removed and the 
assembly of FIG. 5 is reconstituted to permit the searing and final 
grilling of the sausage on the heated metal grilling plate 20. The 
preheated sausage, for example, may be final-cooked on the metal grilling 
plate 20 simultaneously with frying an egg on the metal grilling plate 20. 
Both operations preferably are conducted in the absence of microwave 
energy--i.e., outside the microwave oven. 
XII. Biscuit Baking 
Biscuits may be baked with the assembly illustrated in FIG. 25 including a 
heat generating member 10, a microwave transmissive bowl 12 and an 
inverted metal pot 44. The metal pot 44 and the metal grilling plate 20 
combine to define a baking chamber 121. Individual biscuits 120 are placed 
in the baking chamber 121 and are protected from exposure to microwaves 
because of their complete metal enclosure consisting of the inverted metal 
pot 44 and the metal grilling plate 20. The metal grilling plate 20 may be 
at room temperature when the biscuit baking commences or may be preheated. 
Thus the biscuits 120 are conductively heated from the heated metal 
grilling plate 20 and rise upwardly. After the biscuits have risen and the 
bottom surfaces become brown, the assembly may be removed from the 
microwave oven and the biscuits 120 may be inverted on the heated metal 
grilling plate 20 and the assembly of FIG. 25 reconstructed and returned 
to the microwave oven to complete browning of the other surface of the 
biscuits. The presence of the microwave transmissive bowl member 12 
prevents any significant heat loss from the system and provides a 
superatmospheric pressure during the baking operation. 
Nesting 
In a preferred embodiment, all of the elements of the present cooking kit, 
namely, the heat generating member 10, the light transmissive bowl member 
12, the collector assembly 14 and the optional pan element 16 should be 
nestable for shipping and storage purposes. A typical nested kit is shown 
in FIG. 26. Preferably all of the elements in their nested condition 
should fit into a microwave oven for storage therein when not in use. 
Nesting requires appropriate design of the slopes of the side walls of the 
various elements and appropriate selections of depths and widths. It may 
be desirable to provide more than one metal pot 44, for example, to 
develop a larger baking chamber 121. 
General Comments 
It is preferable that the cross-section shape of the elements of the 
present kit are circular. However other cross-sections are certainly 
feasible and in come 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.