Abstract:
A device for cooking one or more food articles is provided, the device using a hard lid placed directly on top of the food article. The lid applies pressure on the one or more food articles and a cooking surface beneath the one or more food article through mechanical means.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application claims priority to and benefit under 35 U.S.C §119(e) of U.S. Provisional Patent Application Ser. No. 62/133,890 filed Mar. 16, 2015, U.S. Provisional Patent Application Ser. No. 62/165,757 filed May 22, 2015, and U.S. Provisional Patent Application Ser. No. 62/239,891 filed Oct. 10, 2015, the contents of which are incorporated herein by reference in their entirety as if set forth verbatim. 
     
    
     FIELD 
       [0002]    The following description relates generally to a device that is used to prepare cook food in an oven or microwave such as bacon in an oven or microwave and specifically, for devices that to shape bacon strips into specific forms for cooking. 
       BACKGROUND 
       [0003]    For years, food articles have been cooked prior to serving or enjoying meals. Food articles in this respect can be cooked meats such as bacon which has been a very popular food in recent times as part of meals or snacks throughout the day. With respect to bacon specifically, it can be cooked many ways including being fried in a pan, baked in an oven or cooked in a microwave as part of breakfast, as part of sandwiches and/or in combination with other foods such as meat, fish, poultry or vegetables. 
         [0004]    Food articles such as bacon can typically be cut into thin strips and have a high fat content. There are numerous challenges preparing bacon specifically. These challenges include reducing or controlling the fat that becomes liquefied when bacon is heated up. Because bacon typically includes thin, elongated strips or pieces, cooking a strip of bacon evenly is also complex, with some portions of a single strip often being overcooked while others remaining raw. In addition, bacon also shrinks in volume while being cooked and as a result can deform and curl up, further increasing the changes of uneven cooking. In addition, bacon is cut in slices that can be 14 inches or longer and as a result often not fit comfortably inside standard size microwave turntables. 
         [0005]    Numerous devices have attempted to address these challenges. Some devices suspend the bacon in the air using a rack type design, in order to allow for fat to run off. However, these approaches require a cumbersome process of placing the bacon in individual elevated slots and fail to address the shrinkage problems associated with the strips. Some devices also hang bacon over an edge of a porcelain cup to reduce length and drain fat. Therefore, a need exists to resolve these and other problems in the art. 
       SUMMARY 
       [0006]    The following simplified summary is provided in order to provide a basic understanding of some aspects of the claimed subject matter. This summary is not an extensive overview, and is not intended to identify key/critical elements or to delineate the scope of the claimed subject matter. Its purpose is to present some concepts in a simplified form as a prelude to the more detailed description that is presented later. 
         [0007]    A device for cooking one or more food articles is disclosed that uses a lid placed directly on top of the food article. The lid may be substantially rigid. The lid may apply pressure on the one or more food articles and a cooking surface beneath the one or more food article through mechanical means. The cooking surface may be relatively flexible or substantially rigid. In certain embodiments, the base may be disposed underneath the lid and the one or more food articles, the base being made from a softer material. The base may also be operable to bend and attach to the lid. 
         [0008]    To the accomplishment of the foregoing and related ends, certain illustrative aspects are described herein in connection with the following description and the annexed drawings. These aspects are indicative, however, of but a few of the various ways in which the principles of the claimed subject matter may be employed and the claimed subject matter is intended to include all such aspects and their equivalents. Other advantages and novel features may become apparent from the following detailed description when considered in conjunction with the drawings. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0009]      FIG. 1  is an upper perspective view of the herein disclosed cooking device in an assembled state. 
           [0010]      FIG. 2  is an upper perspective view of the cooking device of  FIG. 1 . wherein the lid and corresponding handle surface are raised from the associated cooking surface. 
           [0011]      FIG. 3  is an upper perspective view of the cooking device of  FIG. 1  in an exploded state. 
           [0012]      FIG. 4  is an upper perspective view of the cooking surface of the cooking device of  FIG. 1 . 
           [0013]      FIG. 5  is an upper perspective view of a base device of the cooking device of  FIG. 1 . 
           [0014]      FIG. 6 . is a side cross section view of the cooking device of  FIG. 1  depicting the interconnections of certain features of the cooking device. 
           [0015]      FIG. 7 . is a side cross section view of the cooking device of  FIG. 1  depicting the interconnections of certain features of the cooking device with an optional adjustment mechanism. 
           [0016]      FIG. 8  is an upper perspective of another embodiment of the herein disclosed cooking device in an exploded state. 
           [0017]      FIG. 9  is an upper perspective of the disclosed cooking device of  FIG. 8  in an assembled state. 
           [0018]      FIG. 10  is a lower perspective of the disclosed cooking device of  FIG. 8  in an assembled state. 
           [0019]      FIG. 11  is an upper perspective view of a base device of the cooking device of  FIG. 8 . 
           [0020]      FIG. 12  is a similar view of  FIG. 11 , wherein the base device has been rotated to further depict the inclination angle of certain retaining grooves and exemplary depth and position of the receptacle surface. 
           [0021]      FIG. 13  is a top plan view of the base device of  FIG. 11 . 
           [0022]      FIG. 14A  is an upper perspective view of an exemplary cooking device, wherein the handle surface positioned on the adjustment mechanism is in a first position. 
           [0023]      FIG. 14B  is an upper perspective view similar to  FIG. 14A , wherein the handle surface has been rotated to a second position from the first position. 
           [0024]      FIG. 15  depicts a close-up perspective view of another exemplary adjustment mechanism disposed in communication a handle surface in a first position. 
           [0025]      FIG. 16A  depicts a close-up cross section view of the embodiment of  FIG. 15 , wherein the handle surface and associated adjustment mechanism are in the first position of  FIG. 15 . 
           [0026]      FIG. 16B  is similar to  FIG. 16A , wherein the handle surface has moved to a second position causing the resistance element to adjustably depress. 
           [0027]      FIG. 16C  is similar to  FIG. 16B , wherein the handle surface has moved to a third position causing the resistance element to adjustably depress. 
           [0028]      FIG. 16D  is similar to  FIG. 16C , wherein the handle surface has moved to a fourth position causing the resistance element to adjustably depress yet further. 
           [0029]      FIG. 17A  is an upper perspective of another embodiment of the herein disclosed cooking device in an exploded state. 
           [0030]      FIG. 17B  is an upper perspective of the disclosed cooking device of  FIG. 17A  in an assembled state. 
           [0031]      FIG. 18  depicts an upper perspective view of an exemplary tray insert. 
           [0032]      FIG. 19  depicts a lower perspective view of the insert of  FIG. 18 . 
           [0033]      FIG. 20  depicts a cross-sectional view of section A-A of  FIG. 18 . 
           [0034]      FIG. 21  depicts a side plan view of the cooking device of  FIG. 18 . 
           [0035]      FIG. 22  depicts an upper perspective view of another exemplary tray insert. 
           [0036]      FIG. 23  depicts a lower perspective view of the insert of  FIG. 22 . 
       
    
    
     DETAILED DESCRIPTION 
       [0037]    The features of the presently disclosed solution may be economically molded or assembled by using one or more distinct parts and associated components which, may be assembled together for removable or integral application. Unless defined otherwise, all terms of art, notations and other scientific terms or terminology used herein have the same meaning as is commonly understood by one of ordinary skill in the art to which this disclosure belongs. 
         [0038]    In some cases, terms with commonly understood meanings are defined herein for clarity and/or for ready reference, and the inclusion of such definitions herein should not necessarily be construed to represent a substantial difference over what is generally understood in the art. All patents, applications, published applications and other publications referred to herein are incorporated by reference in their entirety. If a definition set forth in this section is contrary to or otherwise inconsistent with a definition set forth in the patents, application, published applications and other publications that are herein incorporated by reference, the definition set forth in this section prevails over the definition that is incorporated herein by reference. 
         [0039]    As used herein, “a” or “an” means “at least one” or “one or more.” As used herein, the term “user”, “subject”, “end-user” or the like is not limited to a specific entity or person. For example, the term “user” may refer to a person who uses the systems and methods described herein, and frequently may be a technician. However, this term is not limited to end users or technicians and thus encompasses a variety of persons or entities who can use the disclosed systems and methods. 
         [0040]    As used herein, the term “food article” is used herein with reference to any type of food that can be cooked, for example, in an oven, on a grill, in a pan, or the like. Such food articles may include meat such as pork, beef, lamb, poultry, fish, crustaceans, or the like. Specifically, this can include such foods in processed form such as strips (e.g. bacon), links, patties, or any other consumable form. Food articles may also include any other consumable including vegetables, raw or in processed form such as soy-based tempheh, tofu or the like. Any food article described herein is not intended to be limited to that particular form unless specifically noted, but rather is merely for purposes of particularity and ease of reference. 
         [0041]    As used herein, the term “heating supply” is used herein with reference to any type of source of heat including an oven, a microwave, or the like. 
         [0042]    The disclosed solution can now be better understood turning to the following detailed description. It is to be expressly understood that the illustrated embodiments are set forth as examples and not by way of limitations on the embodiments as ultimately defined in the claims. Specifically,  FIGS. 1-21  show various exemplary embodiments and features of the herein described cooking devices. 
         [0043]    In one aspect of the disclosed embodiments, a cooking device  10  may include a base  5  and one or more handling surfaces  7 . The handling surface  7  may be formed by one or more rods, sticks, forks or cylindrical tubes. Surface  7  may be designed to interact with device  10  by retaining the same and place, facilitating radiation and conductive heat transfer to the food article housed in device  10  while also being detachably fastened with base  5 . 
         [0044]    Surface  7  may be designed to manipulate the food article by, for example, wrapping the food article or applying pressure to the food article when the food article is bacon. In this respect, surface  7  and lid  13  may function together with food receiving area  11  to manipulate the food article into a predetermined shape and securing the same in a suspended and/or elevated position above base  5 . In this embodiment, this arrangement permits device  10  to capture the fat resulting from cooking the food article when device  10  and corresponding food article is disposed in a microwave, oven, or other cooking environment. 
         [0045]    Surface  7  may be placed, positioned, securely engaged with, or otherwise operatively connected to lid  13  as well as food receiving areas  11  of base  5  when lid  13 , surface  7 , and base  5  are in an assembled state as in  FIG. 1 . Lid  13  may be in a transparent state so that food receiving area  11  and corresponding features are visible though the design is not so limited. Lid  13  in fact may take any form or shape depending on need or preference. In some embodiments, lid  13  may be transparent so that the food article disposed therein is externally viewable to monitor cooking status. Optionally, an externally visible temperature, timer, or optional cooking status gauge may be visible to an end user to indicate status of the food article. Food receiving area  11  may be removably or integrally formed with base  5  and operable to receive surface  7  and associated lid  13 . 
         [0046]    Food receiving area  11  may be constructed from one or more sticks, rods, forks or tubes in a predetermined pattern. In certain embodiments, the sticks, rods, forks or tubes are arranged in a vertical, angled or horizontal direction. Preferably, surface  7  will maintain areas  11  in a secured position as well as any food article disposed therebetween. This particular arrangement is advantageous as it permits for multiple food articles, such as bacon, to be wrapped around, penetrated or placed on a stick, rod, fork or tube of areas  11  to be placed on base  5  at the same time. 
         [0047]    When the food article is bacon and is suspended inside device  10  between lid  13  and surface  11 , fat and liquid generated by cooking the food article will be running off into a chamber of base  5  and easily discarded at a later time. As stated, food receiving area  11  may be integrated or detachable with base  5  and operable to receive one or more food articles. Base  5  can contain characteristics that will allow for fat produced by the cooking or backing process to separate from the food article. These characteristics can include one or more angled or otherwise slanted surfaces where the fats and liquids produced by the process will run off to one side of food receiving area  11 . 
         [0048]    As seen in  FIG. 4 , food receiving area  11  may include perimetral walls with an internally positioned recess and associated collector underneath, adjacent to, or otherwise operable to communicate with grooves or patterns  17 . In turn, grooves or patterns  17  may be integrally formed with or detachable from food receiving area  11  and be designed to elevate the food article higher in certain predetermined areas so that fat can travel into grooves  17  away from the food article. In addition, optional grooves may be provided that are angled or slanted and positioned at the top, bottom or at the top and the bottom of food receiving area  11  so that fat and liquids travel away from the food article and towards one or more collectors or receptacles of food receiving area  11 . 
         [0049]    Turning back to  FIG. 2 , lid  13  of device  10  can be detached therefrom to open base  5  and permit an article of food to be deposited or removed from food receiving area  11  and/or base  5 . Lid  13  may be detachable, either completely or may remain pivotally connected to an edge or portion of base  5  or food receiving area  11 . When lid  13  is detached, completely or otherwise, food articles such as bacon strips may be placed in between lid  13  and surface  11 . Lid  13  can include a mechanism for pressing the food article firmly or with predetermined pressure applied uniformly or in one or more predetermined locations against surface  11  of base  5 . The pressure distributed on the food article from lid  13  can come from weight of lid  13  or it can come from a variety of different mechanisms and/or applied loads that can create downwards pressure on the lid  13 . 
         [0050]    As stated previously, lid  13  may be solid, transparent, or translucent so that the user can externally monitor the degree to which the food article is being cooked. Preferably, a glass lid  13  that is both transparent and heat resistant is used with device  10 . In addition, lid  13  prevents fat and liquids from the cooking process from splattering in the oven or microwave and it traps the heat between the cooking surface  11  and lid  13 , creating increased heat around the food article compared to an open tray or container, thereby decreasing cooking time. 
         [0051]    As can be seen, surface  7  may be a handle or a knob removably attached to or integrally formed with lid  13  to make removal of lid  13  from base  5  and/or surface  11  easy. In the case of lid  13  being hingedly connected to base  5  and/or surface  11 , various different areas for picking up lid  13  can be used. To provide optimal pressure between the cooking surface  11  and lid  13  pressing on the food article in a similar fashion as a traditional cast iron bacon press, various tightening mechanisms can also be utilized. 
         [0052]    As seen throughout the figures, one or more clamps  14  with a slanted edge can be utilized to put downwards pressure on lid  13 . Because the inside of the clamps are slanted inwards towards the cooking surface  11 , clamps  14  will maintain downwards pressure on lid  13  towards the cooking surface  11  and will thereby put pressure on the food article. This design allows for sufficient pressure to be applied regardless of how thick the food article is and whether a single or multiple layers of food articles (e.g. multiple bacon strips) is placed between the lid  13  and the cooking surface  11 . 
         [0053]    Alternatively, as seen in  FIG. 7 , an adjustment mechanism  25 , can be used to both create and adjust pressure applied to cooking surface  11  from lid  13 . Preferably, mechanism  25  adjusts and/or delivers pressure by having a rotating knob  7  or other handle in lid  13  with a protruding locking mechanism or screwing mechanism that will attach to or screw into the cooking surface  11  until a desired level of pressure is reached. Alternative screwing or latching mechanisms can be placed on one or more sides of the lid to ensure the lid closes tightly on the bacon and cooking surface. 
         [0054]    The base  5  of the device  10  can be fully integrated and include of one piece of material and can be molded as such. In this embodiment as shown in  FIG. 2 , the edge of the base  5 , the flexible clamps  14  on the side of the base  5  and the cooking surface  11  can be made or manufactured from a single semi-rigid, soft or rigid material. Some level of flexibility is desirable in all or one of these features to allow the side clamps  14  to be bendable though the design is not so limited. 
         [0055]    In another embodiment of the device  10 , some of the components can be manufactured separately and from different materials.  FIG. 3  demonstrates an embodiment where the cooking surface  11  may be modular and made from one or more different materials, than the base  5  or side clamps  14 . This allows for making the cooking surface  11  removable and/or rotatable so that different sides of the cooking surface  11  can be used with different patterns or functionality. The reverse side of the cooking surface  11  could optionally be smooth for use with food articles such as tortillas or pancakes. 
         [0056]    The side clamps  14  can be attached to each other with base  5  operable to receive surface  11  with cross bar  19  as demonstrated in  FIG. 5 . The crossbar  19  is made from a flexible material, which allows the side clamps  14  to be pushed to the outside and retract inwards to push down on the lid  13  in the locked position as depicted in  FIG. 5 . This eliminates the need for movable parts or hinges to facilitate pressure from the clamps  14 . The degree of flexibility required to bend the clamps  14  outwards and maintain inwards pressure comes from flex in both the clamps  14  and the crossbar  19 . 
         [0057]    The crossbar  19  can also be integrally formed or detachable with the cooking surface  11 , by attaching the crossbar  19  at the bottom of the cooking surface  11  or by molding the cooking surface  11  from a heat resistant but flexible material such as silicone over the crossbar  19 . In addition, the entire cooking surface  11  could be made from flexible heat resistant material such as silicone and molded over the crossbar  19  and the crossbar  19  and the side clamps  14  so that the crossbar  19  is completely embedded in the cooking surface  11  and entirely covered in silicone or other flexible heat resistant material. In this embodiment the entire device  10  includes of the base  5  with integrated cross bar  19  and the lid  13  with handle surface  7 . There will be no separate base  5  and cooking surface  11 . 
         [0058]    Turning to  FIG. 8 , an upper perspective of another embodiment of a cooking device  110  is depicted in an exploded state. It is to be understood that features with similar numbers may be similar or the same as those previously described in  FIGS. 1-7 . In this respect, device  110  may include base  105  with handling surface  107 . Surface  107  may be designed to interact with device  110  and its corresponding lid  111  by retaining the same and place, facilitate radiation of heat and conductive heat transfer to the food article housed or being heated by device  110  while also being detachably fastened with base  105 . 
         [0059]    Device  110  may be operable to be positioned in an oven or microwave and therefore all of its constituent parts are operable to be placed in environments in excess of 500° F. or be positioned in a microwave during use. Optionally, device  110  may be operable to receive power from an external power supply such as seen in  FIGS. 17A and 17B . In this embodiment, device  110  may include a heating element integrally formed therewith or detachably connected thereto operably to be in electrical communication with the external power supply and apply heat from the heating element to the food article internal to device  110 . 
         [0060]    Turning back to  FIG. 8 , surface  107  may be designed to manipulate the food article by, for example, wrapping the food article when it is bacon into a predetermined shape and securing the same in a suspended and/or elevated position above base  5 . In this embodiment, this arrangement permits device  10  to capture the fat resulting from cooking the food article when device  10  and corresponding food article is disposed in a microwave, oven, or other cooking environment. 
         [0061]    Whether in use with a microwave, an oven, or another external power supply, lid  113  may be operable to detachably connect with base  105  and form a seal therewith. In this respect, any food article disposed between base  105  and lid  113  can be uniformly and evenly cooked since pressure and head is distributed evenly. Optionally, lid  113  may include one or more vents so that fluids and pressure may be egress and avoid reaching a predetermined level of pressure inside device  110  during use. In this respect, fluids and other particulate related to the food article being cooked by device  110  during use are caused to be trapped between base  105  and lid  113  and preferably between areas  111  and lid  113 . One or more venting areas may also be included adjacent to the region where adjustment mechanism  125  and surface  107  and lid  113  and/or venting areas may be positioned about one or more perimetral edges in communication with base  105 . 
         [0062]      FIG. 9  more clearly depicts device  110  in an assembled state so that lid  113  and its associated relationship with base  105  can be further seen. It can also be seen that device  110  further includes one or more peripheral handles  115 . Turning to  FIG. 10  is a lower perspective of device  110  in an assembled state. Specifically, a lower retaining member  127  of mechanism  125  can be seen in communication with receiver  120  of base  105 . Member  127  is operably to be detachably inserted through an opening in receiver  120  and be movable between two or more positions and/or orientations. In this respect, member  127  can be seen terminating in an outwardly extending locking surface operable to contact a lower receiving surface of receiver  120  and prevent mechanism  125  from being pulled vertically. 
         [0063]    Turning to  FIG. 11 , base  105  can be more clearly seen along with the upper receiving surface of receiver  120 . Additionally, exemplary food receiving channels  118  can also be seen terminating in particulate receptacle  119  as described more particularly below. Specifically, as seen in  FIG. 12 , areas  111  may include the one or more channels  118  with a predetermined declining angle with respect to base  105 . Accordingly, as the food article is positioned on area  111  and in communication with respective channels  118  (e.g. a piece of bacon rolled up and detachably received by associated channels  118 ), lid  113  may be situated thereon to trap and apply heat uniformly to the food article. In this process, as fats or other byproducts are caused to be emitted from the food article, they are capable of being drained into receptacle  119 . Receptacle  119  in turn may be operable to receive oils, fats and other cooking food byproducts at substantially elevated temperatures. 
         [0064]    This is particularly advantageous since receptacle  119  may be integrally formed with base  105  and area  111 . In an exemplary embodiment, base  105  with integrally formed receptacle  119  and channels  118  of area  111  oriented at a predetermined declining angle may be constructed from a material capable of being removed from device  110  and washed in a conventional sink or dishwasher. Device  110  in this respect is particularly advantageous since it is easy to clean for more than one use. However, device  110  is not so limited and any number of its foregoing features may be detachable or integrally formed together as needed or required. While only one angle is depicted, any number of declining angles may be used and an angle adjustment mechanism may also be included so that the end user can control the declining angle of area  111  for use with a particular food article or according to a particular recipe or cooking style. 
         [0065]    With respect to adjustment mechanism  125  of device  110 ,  FIG. 14A  depicts an upper perspective view of device  110  with surface  107  positioned in communication with mechanism  125  in a first position. It can be seen that lid  113  in this embodiment may include peripheral edge seal  112  disposed about and in communication with base  105  and lid  113 . In contrast,  FIG. 14B  depicts surface  107  having been rotated to cause mechanism  125  adjust the respective distance between lid  113  and area  111  as described more particularly below. 
         [0066]      FIG. 15  depicts a close-up perspective of exemplary adjustment mechanism  125  disposed in communication surface  107 , lid  113 , and base  105 , wherein handle  107  is in a first position.  FIG. 16A  depicts a close up of a cross section view of mechanism  125  and device  110  of  FIG. 15  in a preferred embodiment. Preferably, surface  107  can be seen depicted in communication with an elongate member  128  operably to extend from surface  107  through lid  113  and below area  111 . Disposed on distal portion of member  128  is previously described member  127 . Moving between the first position of  FIG. 16A  and the second position  FIG. 16B , it can be seen that movement of surface  107  causes member  127  to also pivot about a longitudinal axis of member  128 . Member  128  may be mechanically attached to a lower portion of surface  107  and a resistance element  123  may be positioned between the lower portion of surface  107  and a washer  121  mechanically attached between lid  113  and area  111 . 
         [0067]    As can be seen in moving between  FIGS. 16A through 16D , as surface  107  rotates about the longitudinal axis of member  128 , surface  107  may translate towards area  111  thereby increasing the distributed applied load from lid  113  to the food article positioned between lid  113  and area  111 . As can also be seen, element  123  may provide adjustably resistance at increasing depths ranging between greatest resistance in  FIG. 16D  and least resistance in  FIG. 16A . Washer  121  may be substantially rigid or be partially resilient to flexibly seal with receiver  120  as increasing loads are applied with decreasing depths between  FIGS. 16A and 16D . 
         [0068]    This is particularly advantageous as it allows the end user to load device  110  with food articles and then crank or rotate surface  107  between two or more predetermined positions to adjustably seal the food article between lid  113  and area  111  until the desired position is obtained. Particularly, in the embodiments of  FIGS. 16A through 16D , element  123  adjustably controls the range of motion that lid  113  may travel with respect to area  11  and the predetermined cooking height defined between lid  113  and area  111  may not be exceeded as presently depicted. This is also advantageous as device  110  as depicted promotes uniform transfer of heat to the food article since heat may be radiated and conductively transferred across all surfaces of device  110  and device  110  is now uniformly applying pressure across the lower and upper surfaces of the food article. 
         [0069]    While element  123  may preferably be a coil spring as depicted, mechanism  125  is not so limited and element  123  may instead be any bias element, coil, elastic member, helical compression member, leaf, and/or torsional. Alternatively, moving between positions of  FIGS. 16A through 16D  may be caused by moving between corresponding notches or locking members positioned with washer  121 , receiver  120  and/or any other receiver mechanically attached to lid  113  and area  111 . 
         [0070]      FIG. 17A  depicts another embodiment of device  110 , wherein device  110  in this embodiment is in an exploded state and operable to electrically connect with an external power supply. Accordingly, a heating element may be included in this embodiment operably to regulated by heat adjustment mechanism  150 . Preferably, mechanism  150  may be a dial or knob that can be rotated between two or more heating positions ranging from coldest to hottest cooking temperatures.  FIG. 17B  simply depicts an assembled device  110  and mechanism  150 . As can also be seen, device  110  may have one or more pedestals disposed underneath device  110  to provided added support and stability for device  110  during use. 
         [0071]    In another embodiment, a tray insert  160  of  FIG. 18  may be provided for use with device  110 .  FIG. 18  specifically depicts an upper perspective view of insert  160  whereas  FIG. 19  depicts a lower perspective view. Device  110  may be used with lid  113  and insert  160  or insert  160  only and therefore without lid  113 . Insert  160  may be constructed from rigid or resilient materials. In a preferred embodiment, insert  160  may be molded from relatively resilient materials such as silicone or other plastics operable to function in an oven, microwave, or be used with heating element associated with mechanism  150 . In this respect, insert  160  may be operable to conformably attach or otherwise communicate with base  105  during use. 
         [0072]    Similar to channels  118 , insert  160  may include one or more food article receiving channels  168  disposed between peripheral edge  164 . Insert  160  may also have one or more particulate receptacle portions  169  with an opening operably to communicate with corresponding receptacle  119 . In this respect, the end user may removably insert the food article in a respective channel  168 A for use with device  110 . As the food article is being cooked, the previously describe byproducts may then collect in channel  168 A until egressing through portion  169 . 
         [0073]    As can be seen in  FIG. 19 , novel central support member  165  may be provided and include a declining angle to further facilitate byproducts to flow towards portion  169 . Turning to  FIG. 20 , insert  160  is depicted in a cross-sectional view of section A-A of  FIG. 18 .  FIG. 21  depicts a side plan view of the cooking device of  FIG. 18 . Specifically, in  FIG. 20  it can be seen that each channel  168  can be seen with receiving area  168  defined by groove  168 B and terminating in one or more inwardly extending retaining edge portions  168 D. Each portion  168 D can be seen separated by portion  168 C. Portion  168 C may be substantially planar but insert  160  is not so limited any manner or shape may be used to separate portion  168 C. Similarly, groove  168 B may be circular as depicted by may also be rectangular, elliptical or otherwise curved, or otherwise shaped as need or desired to retain byproduct and induce flow towards portion  169  as described. As can also be seen, one or more member  165  may be disposed between corresponding channels  168  as needed or desired. 
         [0074]    Whether in use with insert  160  or not, the herein disclosed device  110  is particularly advantageous since it provides an environment in which a food article may be positioned as desired (e.g. flat or wrapped up) and byproducts such as fat or juices may be uniformly drawn from multiple sides of said food article and caused to flow down a predetermined angled surface towards receptacle  119 . Further, the amount of pressure and/or heat applied to each side of the food article can be adjusted with the herein disclosed novel adjustment mechanisms  125  between areas  111  and corresponding lids  113 . 
         [0075]    Turning to  FIG. 22 , another exemplary insert  160 ′ can be seen similar to insert  160 . As can be seen, insert  160 ′ may comprise channels  168 ′ with portion  169 ′ operable to urge fluids from channels  168 ′ and preferably towards an associated byproduct receptacle, for example, of base  105  and/or surface  111 . As can be seen, insert  160 ′ may also comprise its own receptacle portion  169 ″ opposite portion  169 ′. Portion  169 ″ may also receive fluids and other byproducts produced by a particular food article during cooking when positioned in channels  168 ′. 
         [0076]    It also to be understood that channels  168  and/or  168 ′ may include one or more shapes or designs so that when a food article is detachably positioned therein, during cooking the food article is urged to form the associated shape of the channel  168 / 168 ′. In certain embodiments, insert  160  and  160 ′ may be constructed from flexible material such as silicone. In this embodiment, channels  168 / 168 ′ are operable to apply inward pressure on the food article positioned therein. In this respect, a food article such as rolled up bacon may be loaded in respective channels  168 / 168 ′ in the tray  168 A to prevent the food article from being displaced during cooking. For example, if the food article is bacon, channels  168 / 168 ′ are operable to prevent the bacon from unrolling during use.  FIGS. 1-21  depict specific implementations of the herein disclosed solution. However, the embodiments of  FIGS. 1-21  are not so limited and many alterations and modifications may be made by those having ordinary skill in the art without departing from the spirit and scope of the embodiments disclosed and described herein. Therefore, it is understood that the illustrated and described embodiments have been set forth only for the purposes of examples and that they are not to be taken as limiting the embodiments as defined by the following claims. For example, notwithstanding the fact that the elements of a claim are set forth below in a certain combination, it must be expressly understood that the embodiments include other combinations of fewer, more or different elements, which are disclosed above even when not initially claimed in such combinations. 
         [0077]    The definitions of the words or elements of the following claims are, therefore, defined in this specification to not only include the combination of elements which are literally set forth. It is also contemplated that an equivalent substitution of two or more elements may be made for any one of the elements in the claims below or that a single element may be substituted for two or more elements in a claim. Although elements may be described above as acting in certain combinations and even initially claimed as such, it is to be expressly understood that one or more elements from a claimed combination can in some cases be excised from the combination and that the claimed combination may be directed to a subcombination or variation of a subcombination(s). 
         [0078]    Insubstantial changes from the claimed subject matter as viewed by a person with ordinary skill in the art, now known or later devised, are expressly contemplated as being equivalently within the scope of the claims. Therefore, obvious substitutions now or later known to one with ordinary skill in the art are defined to be within the scope of the defined elements. The claims are thus to be understood to include what is specifically illustrated and described above, what is conceptually equivalent, what can be obviously substituted and also what incorporates the essential idea of the embodiments. 
         [0079]    What has been described above includes examples of one or more embodiments. It is, of course, not possible to describe every conceivable combination of components or methodologies for purposes of describing the aforementioned embodiments, but one of ordinary skill in the art may recognize that many further combinations and permutations of various embodiments are possible. Accordingly, the described embodiments are intended to embrace all such alterations, modifications and variations that fall within the spirit and scope of the appended claims. Furthermore, to the extent that the term “includes” is used in either the detailed description or the claims, such term is intended to be inclusive in a manner similar to the term “comprising” as “comprising” is interpreted when employed as a transitional word in a claim.