Food mold for microwave oven use

A molding tube for the production of a bread product formed around a skewer (37). The skewer (37) is used in piercing ingredients used for flavor. The skewer (37) then organizes where chosen ingredient flavors will appear in the final food product. The skewer (37) may also used as a utensil in eating the final food product. One embodiment of the invention is the replacement of skewer (37) with a assembly consisting of a store bought candy stick (50) which has been connected to a pointed portion (43) via a post (66) and a pointed end (79). All embodiments of the present invention require support for skewer (37). The support may come from an insert (56) located in the uppermost opening of molding tube (61). The insert (56) has a fossa (57) or a plurality of fossa (57). Skewer (37) is supported by inserting skewer (37) into a compatible fossa (57). The insert (56) also has a vent (45) or a plurality of vent (45) which allow expanding gases to escape molding tube (61) during cooking. Alternatively the skewer (37) can be supported by a one piece disc (59) which has a recess (60) located in the center of disc (59). The skewer (37) is supported when it is inserted into recess (60). The disc (59) rests at the bottom end of the molding tube (61). Molding tube (61) in all embodiments is held in an upright position by a base (58).

FIELD OF INVENTION
 The present invention relates to a cooking device, specifically to such
 device which mold a bread product around a skewer during cooking of the
 product which optionally may contain skewered ingredients embedded in the
 batter.
 DESCRIPTION OF PRIOR ART
 Fast foods have become common in our society in part to help people better
 manage their time. Fat and caloric content of the fast food item are also
 becoming increasingly important. Corndogs, also called hot dogs on a
 stick, are an example of a fast food item. They are a hot-dog or sausage
 skewered and dipped in batter, not limited to cornbread batter. The
 assembly is then cooked so that the batter adheres to the skewered meat.
 They help busy people eat breakfast because they can be prepared prior to
 breakfast and reheated when needed. Their convenience also comes in part
 from the use of the skewer. The inclusion of a skewer eliminates the need
 for a plate or flat surface to cut food into sufficiently small pieces to
 eat. A traditional pancake and sausage breakfast often needs a flat
 surface for cutting, so is less convenient than the skewered corndog.
 Corndogs are also more convenient than pancakes because corndogs do not
 need to be flipped with a spatula to ensure even cooking. This eliminates
 the opportunity to dirty the surrounding cooking area, which is possible
 when flipping a pancake.
 The skewer that comes with the corndog is easier to use than a fork. The
 skewer unlike the fork does not require the person eating to repeatedly
 pierce the food with a utensil. Food-utensil contact was already achieved
 when the skewer was inserted into the filling portion before cooking. The
 convenience of a skewer can then benefit a person walking or driving to
 work, allowing then to focus their vision on the changing environment.
 Skewers can also help a care giver give more eating independence to the
 people they care for. For example, a parent does not need to cut and
 possibly feed a young child unfamiliar with how to use a fork. A care
 giver also does not need to cut and feed food to a person who has
 difficulty holding a fork for medical reasons.
 Corndogs or hot-dogs on a stick are more convenient than pancakes served
 with sausage, but corndogs are fried and this often make them less healthy
 than pancakes and sausage. For some people the convenience of a corndog
 does not outweigh the fat grams and calories it brings, so they opt for
 other alternatives. These people are looking for the convenience of a
 corndog, but with no excess calories from frying oil. One example of a
 nonalternative is U.S. Pat. No. 4,483,240 to Dinh (1984), because this
 patent describes the frying of a fast food item. Frying is also found in
 U.S. Pat. No. 5,865,103 to MacGeorge et al (1999).
 Another disadvantage of U.S. Pat. No. 4,483,240 is the lack of a skewer
 being used through preparation and consumption. Italian patent 264,521 to
 Pagano (1929) also does not offer the convenience of eating a skewered
 product on a stick.
 If the corndog alternative is a bun which is filled with filling later, a
 detraction to their convenience is the separate preparation of the filling
 and bun. Patents which are known to include this downside are U.S. Pat.
 No. 13,455 to Lenier et al (1912), U.S. Pat. No. 1,879,146 of Estrin
 (1932), U.S. Pat. No. 2,125,589 to Shuman (1938), U.S. Pat. No. 2,267,213
 to Newcom (1941), U.S. Pat. No. 3,424,076 to Bernatz et al (1969), U.S.
 Pat. No. 3,466,999 to Yanex-Pastor et al (1969), U.S. Pat. No. 4,212,234
 to DeCourcy (1980), U.S. Pat. No. 4,542,684 to Cantrell (1985), U.S. Pat.
 No. 4,817,513 to Carbon (1989), and U.S. Pat. No. 5,528,981 to Pettit
 (1996).
 Another alternative to a fried corndog which also used the separate
 preparation of filling is U.S. Pat. No. 5,359,924 to Roberts et al (1994).
 The patent includes the convenience of using a skewer during parts of
 preparation and during consumption. It can also be described as providing
 the convenience of a corndog but with less calories from frying oil. Both
 features appeal to people who want the convenience of a corndog but not
 the heath drawbacks.
 The patent describes one or a plurality of cylinders for receiving a
 skewered cooked sausage. The cylinder is then filled with a pancake batter
 thick enough to hold the sausage and stick in upright position. The
 cylinders is then submerged in a hot oil for a few minutes or heated in an
 electrical appliance to cook the batter and produce a breakfast on stick.
 By preventing food from direct contact with frying oils U.S. Pat. No.
 5,359,924 accomplished an object to provide a breakfast item such as a
 sausage on a stick embedded in a pancake batter which allows the sausage
 to be cooked in the batter and free of oils and fats. The decrease in oils
 and fats makes the item more appealing to consumers wishing to cut back on
 cholesterol and calories while enjoying the convenience of a breakfast
 item of this type.
 A detraction from U.S. Pat. No. 5,359,924 health benefit is the requirement
 that the batter be thick enough to support the skewered sausage in an
 upright position. With some of today's commercial pancake mixes it is not
 possible to follow pancake manufacture instructions for preparation of
 batter and obtain the desired result of thick enough batter needed in U.S.
 Pat. No. 5,359,924. In order to obtain the thick enough batter, more mix
 and thus more calories would be needed to add to the batter. The altering
 of manufacturer directions can leave a consumer unknowing of the caloric
 content of the food they are preparing. This is not healthy for people who
 need to watch their caloric intake.
 Convenience was another goal of U.S. Pat. No. 5,359,924. For office use the
 requirement of a fryer or separate electrical appliance is a disadvantage.
 Some consumers might find difficulty using U.S. Pat. No. 5,359,924 in a
 workplace that does not have adequate ventilation for frying or facilities
 to store fryer or its waste. Storing an electrical appliance with the
 physical dimensions described in U.S. Pat. No. 5,359,924 within the
 workplace desk or locker can also be difficult.
 Convenience is further compromised in U.S. Pat. No. 5,359,924 by requiring
 that the sausage be precooked before being coated with batter and cooked.
 This requires additional time not only in cooking, but also cleaning of
 materials used in cooking.
 Objects and Advantages
 Accordingly, several objects and advantages of my invention of a food mold
 for microwave use to produce a batter product on a stick or a batter
 wrapped filling on a stick are:
 (a) to provide a cooking device with a support to hold a skewer in an
 upright state.
 (b) to provide a cooking device with a support to hold the skewer so that
 batter intended to cover the skewer and filling does not have to be thick
 enough support the skewer, thereby allowing batter to be prepared
 according to batter manufacturer directions and making clear the caloric
 content of the batter.
 (c) to provide a cooking device that uses microwave energy to evenly cook
 all contents of the apparatus at the same time in the same container.
 (d) to provide a cooking device that can be used with the same
 accessibility as a microwave.
 (e) to provide a cooking device that produces a food item capable of being
 eaten without the use of a flat surface for cutting and or utensils such
 as fork or knife.
 (f) to provide a cooking device that can be easily stored in a workplace
 desk, refrigerator, or locker.
 (g) to provide a cooking device that cooks all ingredients at the same time
 in the same container without the use of a fryer or a electric heating
 coil.
 (h) to provide a cooking device that does not transfer calories to food
 product from cooking oils.
 (i) to provide a cooking device that can organize the ingredient flavors of
 the product formed.
 (j) to provide a piercing device with a detachable end.
 Still further objects and advantages will become apparent from a
 consideration of the ensuing description and drawings.

REFERENCE NUMERALS IN DRAWINGS
 36 felt strap
 37 skewer
 38 fill line
 39 felt pad
 40 Velcro strap
 41 cap
 42 male thread
 43 pointed portion
 44 cavity
 45 vent
 46 abscess
 47 connection
 48 female thread
 49 removable section
 50 store bought candy stick
 51 male part
 55 cooked batter
 56 insert
 57A fossa
 57B fossa
 57C fossa
 58 base
 59 disc
 60 recess
 61 molding tube
 62 pointed tip
 63 Velcro pad
 64 molding tube bottom
 65 base bottom
 66 post
 67 strawberry piece
 68 sausage piece
 69 black berry piece
 70 female portion
 71 male portion
 72 rod
 73 peg
 74 hot dog
 75 removable point
 76 male threaded end
 77 female threaded end
 78 void
 79 pointed end
 80 insert handle
 81 small cap handle
 82 large cap handle
 SUMMARY OF THE INVENTION
 In accordance with the present invention a mold and a support which
 positions a stick within the mold, so that an added batter is able to form
 around the stick and any solid filling or fillings the stick may have
 skewered.
 DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
 Preferably, but not necessary, parts 43, 66, 75, 72, and 79 are not
 microwaveable. All other parts of the invention are preferably
 microwaveable safe. Preferably, all parts that are in contact with the
 food should be made of nonstick material. The exception to the last
 statement being those parts used to construct the skewer or piercing
 device.
 FIG. 1 is an embodiment of the present invention. It includes a base 58 in
 contact with a molding tube 61. Molding tube 61 is in a vertical position.
 Molding tube 61 has one open end. A cap 41 has been inserted into the open
 end of molding tube 61. Cap 41 has a large handle 82. A disc 59 with a
 recess 60 rests on the bottom of molding tube 61. On the outside of
 molding tube 61 is a pair of felt pads 39. The two felt pads 39 are
 located horizontally across from eachother. A Velcro strap 40 bridges the
 distance between the two felt pads 39. Velcro strap 40 straps skewer 37 in
 a vertical position against molding tube 61. Skewer 37 is also strapped to
 molding tube 61 by a felt strap 36. Felt strap 36 bridges the distance
 between a pair of Velcro pads 63 located horizontally across from
 eachother. There is a fill line 38 formed on the outside of molding tube
 61. The skewer 37 has a pointed tip 62 on one end and on the opposite end
 a male thread 42.
 FIG. 2 shows the embodiment of the present invention in FIG. 1 with an
 unmoved cap 41 and cap handle 82. A skewer 37 is no longer strapped to a
 molding tube 61. A Velcro strap 40 was removed from a pair of felt pads
 39. A felt strap 36 was also removed from a pair of Velcro pads 63, so
 that skewer 37 would no longer be strapped to molding tube 61. Velcro
 strap 40 and felt strap 36 have been put back to their original positions.
 FIG. 3 shows the embodiment of the present invention in FIG. 1. A pointed
 tip 62 of skewer 37 has pierced a hot-dog 74. Using a large handle 82 a
 cap 41 has been removed to allow a male thread 42 of a skewer 37 to be
 inserted into a recess 60 of disc 59. A Velcro strap 40 and a felt strap
 36 have been taken off of a pair of felt pads 39 and Velcro pads 63
 respectively.
 FIG. 4 shows an isometric view of a finished food item after it has been
 removed from a molding tube 61 and a disc 59.
 FIG. 5 shows a skewer 37 modified with a removable section 49 at one end.
 Removable section 49 has a male part 51. At the opposite end of skewer 37
 is a removable point 75.
 FIG. 6 shows an enlarged horizontal isometric view taken at 54--54 of FIG.
 5. A removable point 75 is connected to a rod 72. Rod 72 has a male
 portion 71 on it. Inside skewer 37 is a female portion 70. Male portion 71
 makes contact with female portion 70. Removable point 75 and rod 72 are
 detachable from skewer 37, so removable point 75 and rod 72 do not
 necessarily need to be made of microwaveable materials.
 FIG. 7 shows an isometric view of the parts described in FIG. 6 in an
 alternate arrangement. A removable point 75 is connected to a rod 72 which
 includes a male portion 71. Removable point 75, rod 72, and a male portion
 71 are no longer in contact with a female portion 70 of a skewer 37. The
 lack of contact between the parts previously mentioned in FIG. 7 has
 created a cavity 44 in skewer 37.
 FIG. 8 shows an enlarged horizontal isometric view taken at 53--53 of FIG.
 5. It includes a male section 51 on the outside of a removable section 49.
 Removable section 49 is connected to a peg 73. Peg 73 has a male threaded
 end 76 on it. Inside a skewer 37 is a female threaded end 77. Male
 threaded end 76 is in contact with a female threaded end 77.
 FIG. 9 shows an isometric view of the parts described in FIG. 8 arranged in
 an alternate position. A removable section 49 is connected to a peg 73.
 Peg 73 has a male threaded end 76 on it. Male threaded end 76 is no longer
 in contact with a female threaded end 77 of a skewer 37 The lack of
 contact as previously described in the discussion of FIG. 9 has created a
 void 78 located within the skewer 37.
 FIG. 10 shows a base 58. Base 58 is in contact with a short molding tube
 61. A disc 59 is within molding tube 61. The position of disc 59 is at the
 lowermost end of molding tube 61. There is a recess 60 in disc 59.
 FIG 11 is an enlarged vertical isometric view of FIG. 10 taken at 52--52.
 There is a molding tube 61, a base 58, and a base bottom 65. Also shown is
 a molding tube bottom 64 resting on the base bottom 65. A disc 59 rests on
 the molding tube bottom 64. There is a recess 60 in disc 59. The recess 60
 in disc 59 has a female thread 48.
 FIG. 12 is an isometric view of a modification of FIG 11. It shows a
 molding tube 61, a base 58, and a base bottom 65. A molding tube bottom 64
 has been omitted so that molding tube 61 is open at both ends. The
 lowermost open end of molding tube 61 rests on the base bottom 65. A disc
 59 rests on the base bottom 65 while the sides of disc 59 are surrounded
 by molding tube 61. The recess 60 in disc 59 has a female thread 48.
 FIG. 13 is an isometric view of a modification of FIG. 11. It shows a
 molding tube 61, a base 58, and a disc 59. A connection 47 joins the disc
 59 and base 58. The lowermost open end of molding tube 61 rests on
 connection 47. A recess 60 in disc 59 has a female thread 48.
 FIG. 14 is the preferred embodiment of the present invention. It includes a
 base 58 in contact with a molding tube 61. Molding tube 61 is in a
 vertical position and has a double open end. A cap 41 is present in
 molding tube 61. Cap 41 has a small handle 81. Below cap 41 is an insert
 56. On the outside of molding tube 61 is a pair felt pads 39 horizontally
 spaced across from eachother. A Velcro strap 40 bridges the distance
 between the two felt pads 39. A felt strap 36 bridges the distance between
 a pair of Velcro pads 63 spaced horizontally across. A store bought candy
 stick 50, not shown, could be stored on molding tube 61 like skewer 37 by
 using Velcro strap 40 and felt strap 36. A fill line 38 has been formed on
 the outside of molding tube 61. A pointed portion 43 is connected to a
 post 66. Post 66 has a pointed end 79 to aid in piercing store bought
 candy stick 50
 FIG. 15 shows an isometric view of a pointed portion 43 connected to a post
 66. Post 66 is connected to pointed end 79. Pointed end 79 has pierced
 through an end of a store bought candy stick 50 and been wedged into store
 bought candy stick 50. With pointed end 79 stationary. pointed portion 43
 is able to act like pointed tip 62 of skewer 37. Pointed portion 43,
 pointed end 79, and post 66 are detachable from store bought candy stick
 50, so they could be made of non-microwaveable material and removed from
 store bought candy stick 50 prior to cooking.
 FIG. 16 shows isometric view of a finished food item after it has been
 removed from a molding tube 61 and an insert 56. Prior to cooking pointed
 portion 43 was removed from store bought candy stick 50. The exclusion of
 pointed portion 43 has created an abscess 46. The abscess 46 has been
 positioned at the uppermost end of the food product, so that a cooked
 batter 55 will not have a chance to form in abscess 46.
 FIG. 17 is an isometric view of an insert 56. An insert handle 80 is on top
 of insert 56. The insert 56 has a stopper shape and includes a nest of a
 fossa 57A, a fossa 57B, and a fossa 57C. A vent 45 spanning the distance
 from top to bottom of insert 56 is also present. To be as effective as
 possible insert 56 should be made of a material capable of conforming to a
 variety of skewer shapes.
 FIG. 18 is an isometric view of an insert 56. On top of insert 56 is an
 insert handle 80. A vent 45 is also present. A skewer 37 has been inserted
 into fossa 57B. A fossa 57A and a fossa 57C are empty.
 FIG. 19 is an isometric view of an insert 56 in contact with a cap 41.
 Insert handle rest within the underside of cap 41. The insert 56 includes
 a fossa 57A and a fossa 57B with a different radius than fossa 57A. A vent
 45 is also present.
 Operation
 The manner of using the cooking appliance for cooking a batter wrapped
 filling product on a stick is as follows. Batter is mixed in a separate
 bowl. The molding tube 61 and base 58 are then connected if not already
 done. This will provide a watertight container to place batter in and
 allow molding tube 61 to maintain and upright position.
 Molding tube 61 and base 58 can be connected in one of the following ways
 as illustrated in FIG. 11, FIG. 12, and FIG. 13.
 In FIG. 11, a molding tube 61 has a closed end, a molding tube bottom 64.
 Molding tube bottom 64 is inserted into a base 58 so that the molding tube
 bottom 64 comes to rest on a base bottom 65. A disc 59, with a recess 60,
 is then inserted into the open end of molding tube 61 so that disc 59
 comes to rest on the molding tube bottom 64. This type of arrangement is
 present in FIG. 1. By omitting recess 60, this arrangement can also be
 used in FIG. 14.
 In FIG. 12, the molding tube 61 is double open ended. The end closest to a
 fill line 38 is inserted into base 58 so that the molding tube comes to
 rest on base bottom 65. A disc 59, with a recess 60, is then inserted into
 the exposed open end of molding tube 61 so that disc 59 comes to rest on
 base bottom 65. This arrangement can also be used in FIG. 1. The described
 arrangement of FIG. 12 can be used in FIG. 14 if disc 59 is turned over so
 that recess 60 is not exposed. This modification will prevent batter from
 entering recess 60.
 In FIG. 13, the molding tube 61 is double open ended. A recess 60 is
 present in a disc 59. The end closest to a fill line 38 is inserted into
 base 58 so that the molding tube is in-between a disc 59 and base 58.
 Molding tube 61 comes to rest on a connection 47. This type of arrangement
 can be used in FIG. 1. By eliminating a recess 60 in disc 59 the
 arrangement can be used in FIG. 14.
 The following is an explanation of how to use the invention of FIG. 1 once
 the molding tube 61 and base 58 have been configured to form a watertight
 container. Molding tube 61, disc 59, and recess 60 should be made of
 non-stick material. If they are not or have lost their non-stick ability a
 lubricant such as cooking spray or cooking oil can be used to prevent
 sticking of food product to previously mentioned parts.
 Using a large handle 82, a cap 41 is removed if not already done in
 connecting molding tube 61 to base 58. Velcro strap 40 and felt strap 36
 are removed from felt pad 39 and Velcro pad 63 respectively, This action
 allows skewer 37 to be separated from molding tube 61. If solid filling is
 intended, the desired solid filling is pierced with skewer 37 using
 pointed tip 62.
 The skewer 37 and desired fillings are then placed in the molding tube 61.
 A male thread 42 on skewer 37 is inserted into recess 60 in disc 59 with a
 turning force. Skewer 37 is now in an upright position and no longer needs
 to be held by the consumer.
 The prepared batter is poured to fill line 38. Depending on skewer 37
 design being used, the consumer using the design described in FIG. 5 may
 wish to remove removable point 75. At this point the cap 41 can be
 replaced by using large handle 82. The assembly can be stored for future
 use.
 Upon continuing, large handle 82 is used to remove cap 41. Velcro strap 40
 and felt strap 36 are also removed and put off to the side. The assembly
 as described so far is put in the microwave in an upright position The
 microwave contents are heated. Meat ingredients embedded in the batter are
 cooked simultaneously as the batter is cooked. After cooking the contents
 are removed from the microwave. Holding onto the end of skewer 37 the food
 item is removed from the molding tube 61 by untwisting skewer 37 and
 lifting the food product. The consumer may wish to remove removable
 section 49 at this time if the skewer 37 as described in FIG. 5 is being
 used.
 The following is an explanation of how to use the invention of FIG. 14 once
 the molding tube 61 and base 58 have been configured to form a watertight
 container. Molding tube 61, disc 59, and an insert 56 should be made of
 non-stick material. If they are not or have lost their non-stick ability a
 lubricant such as cooking spray or cooking oil can be used to prevent
 sticking of food product to previously mentioned parts.
 To continue using the invention shown in FIG. 14, cap 41 should be removed
 using small handle 81 if it is still in place after connecting molding
 tube 61 and base 58. Insert 56 should be removed from molding tube 61
 using insert handle 80 if it is still in place after connecting molding
 tube 61 and base 58.
 A pointed portion 43 should then be connected to a store bought candy stick
 50. This union is achieved by pushing post 66 into one end of the store
 bought candy stick 50. This action can be eased by a pointed end 79. The
 joining of post 66 and store bought candy stick 50 is not needed unless
 solid filling is desired. If solid filling is not desired, skewer 50 can
 inserted into a fossa 57 at this time.
 If solid filling is desired, the solid fillings can be pierced using
 pointed portion 43 which is connected to a store bought candy stick 50.
 Once desired filings have been pierced, pointed portion 43 can be
 separated from skewer 50.
 This is advantageous to consumers who do not wish the food product to have
 a pointed edge. These consumers might be parents of small children or care
 givers to people with mental difficulties. Manufacturers might also
 recommend removal of pointed portion 43 to eliminate the risk of
 swallowing pointed portion 43 while consuming food item.
 To encourage the removal of pointed portion 43 a manufacturer may make
 pointed portion 43, pointed end 79, or post 66 of non-microwaveable
 material. A written warning in device directions presenting the advantages
 of removing pointed portion 43 might work. Microwave ovens are common
 today and most people know not to put metal into the microwave. A
 noticeable metallic part, either pointed portion 43, pointed end 79, or
 post 66, would be another deterrent to using pointed portion 43 in the
 microwave oven.
 After deciding whether to remove pointed portion 43 from skewer 50, skewer
 50 can be inserted into a fossa 57A, 57B, or 57C. If the pointed portion
 43 is removed then the end containing abscess 46 should be inserted into
 the chosen fossa. This would prevent batter from entering abscess 46
 Batter is then added to molding tube 61 up to fill line 38. Skewered food,
 skewer assembly, and insert 56 are then placed into molding tube 61, so
 that skewer assembly and skewered food are first to enter molding tube 61.
 Insert 56 is now resting in the uppermost portion of molding tube 61.
 Expanding gases within molding tube 61 exit during cooking via vent 45.
 After heating, insert handle 80 is pulled out of molding tube 61. The
 result, is the removal of insert 56 and the cooked food product from
 molding tube 61. The insert 56 is then pulled off of the store bought
 candy stick 50. The consumer can now allow the food product to cool to the
 desired temperature before consuming food product.
 Conclusion, Ramifications, and Scope
 Thus the reader will see that the food mold of the invention provides a
 number of advantages over prior art in that
 it permits easy storage in a office desk or locker;
 it allows contents to be cooked evenly and simultaneously;
 it has the same availability as a microwave oven;
 the product formed can be eaten without a flat surface;
 the product formed can be eaten without soiling fingers or using fork or
 knife;
 skewer is kept in an upright position not by batter thickness but with help
 of skewer support;
 product preparation time does not include separate cleaning times of
 filling and batter cooking pans;
 batter manufacture directions may be followed to allow exact caloric
 content of batter to be known;
 product is not fried and so does not contain calories from frying oil;
 pointed end of skewer is capable of being detached from skewer, reducing
 the potential of skewer stabbing;
 flavors from embedded ingredients are organized by skewer which eliminates
 the need to cook multiple food items.
 While my previous description contains many specifications these should not
 be construed as limitations on the scope of the invention, but rather as
 an exemplification of preferred embodiments thereof Many other variations
 are possible. For example the base, molding tube, and skewer can have
 other shapes, such as oval triangular, etc.; the base and molding tube can
 be attached with Velcro-felt closure; the cap can have a different shape;
 the insert can have a different shape which might engage both inside and
 outside of molding tube, different number of fossa, or different number of
 vents; a recess 60 or fossa 57 could have a pointed shape or vary in
 amount of threading; the parts that fill these structures would then need
 to be changed accordingly; removable point 75, rod 72, pointed portion 43,
 post 66, and pointed end 79 can be made of a non-microwaveable material.
 Thus the scope of the invention should be determined by the appended
 claims and their legal equivalents, rather than by the examples given.