Improvements in Cooking Utensils.
Year: 1891

page_text: Date of Application, 25th Apr., 1891-Accepted, 13th June, 1891
COMPLETE SPECIFICATION.
Improvements in Cooking Utensils.
I, THEODOR WETSCHEREK, Military Intendant at the War. Office, 'Vienna, in
the Empire of Austria, do hereby declare the nature of this invention, and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement :-
My invention relates to cooking utensils, whereby the complete cooking of meat
or vegetables can be effected by water steam in a better manner than hitherto.
In my improved utensils the steam is not generated in the same manner as in
cooking vessels of the kind known as "Papin's pot," the cover of which is made to
fit the vessel and attached by means of a strap and screw, thus forming a hermetic
closure so that the steam is forced into the aliments under high tension; but,
according to my invention, the steam pressure hardly exceeds one atmosphere;
and, consequently, is not pressed into the material to be cooked with excessive
pressure.
In steam-cooking-vessels as heretofore constructed the steam, in consequence of
its high pressure, causes a very vehement agitation and foaming of the 'liquid,
thereby completely extracting the soluble substances of the aliments; and, as it is
impossible to control the cooking process, the food is over-cooked; whereas in my
cooking utensils the steam being used at low pressure and not overheated, serves
merely as a heating agent, and its effect is materially. different, being a great deal
milder and more fit for the preparation of meat or vegetables.
In carrying out my invention the vessels, in which are put the materials to be
cooked, are placed or suspended in larger main-vessels adapted to receive a number
of them, so that the bottoms of the smaller vessels dip into a comparatively small
quantity of water, placed in the larger vessel, the ebullition of the said quantity of
water effecting the complete cooking of all the substances contained in the smaller
vessels.
Neither the smaller internal vessels, containing the articles, nor the larger or
main-vessel are closed hermetically, the lids or covers therefore do not fit
hermetically or are provided with orifices, which may remain permanently open
or may be arranged to be closed by valve-like contrivances which are opened by
the slightest overpressure of the steam inside the covered main-vessel.
The quantity of water, required to generate the steam requisite for the perfect
cooking of the food heing comparatively very small in proportion to the quantity of
the material contained in the internal vessels, is quickly brought to boiling point
and rapidly generates steam.
As the outermost cover does not at first allow a free escape of the steam of low
tension generated by the heating of the water contained in the main-vessel, this
steam is compelled to circulate around the lateral and, upper surfaces of the smaller,
internal vessels and transmits its heat to the same; the covers are so constructed
that the water of the steam which becomes condensed will easily flow or drop down
to the bottom of the main-vessel where it will evaporate again. By this means a
rapid heating is caused of the contents of the inner-compartments to 100'degrees
Centigrade. This temperature being once attained, a somewhat higher tension of
the steam takes place in the free spaces of the pot or large vessel, which tension,
however, in consequence of the loose fitting of the covers on all the vessels, is self-
regulating and is continually reduced to the pressure of saturated steam of one
atmosphere or to a somewhat higher one.
This increase of tension is made manifest by the escape of the steam through the
intermediate space between the main-vessel and the lid, or through the orifices of

page_text: the cover, thus indicating that henceforth only sufficient heat is required to
maintain the small quantity of water at the bottom of the main-vessel constantly at
boiling point.
-
I would observe that it is not absolutely necessary that the bottom of the internal
compartments or smaller vessels should touch the surface of the water in the main
vessel; the securing of this contact is, however, of particular advantage when
greater quantities of food are to be cooked, as it causes heat at the commencement
of the operation to be at once imparted to the contents of the inner-vessels.
The cooking utensils more fully described hereafter offer the following
advantages:
(1) A very small consumption of fuel, since at the beginning of the process only
the comparatively small quantity of water at the bottom of the main-vessel is to be
heated to the boiling point and then to be maintained at this temperature until the
end of the cooking process.
(2) The practicability of cooking in this utensil upon hearths, kitchen ranges,
cast-iron stoves, spirit or oil lamps, gas-burners and even gipsy-fashion fires in the
open air.
(3) The rapid commencement of the boiling process which can be determined
beforehand.
(4) The reliable, regular and gradual cooking of the viands from beginning
to end.
(5) The preservation of the natural taste of the food,. as the liquids in the
internal compartments develop only very little steam; and, consequently, never
become agitated to a high degree, so that the soluble substances of the victuals are
.but moderately extracted.
(6) The impossibility of the substances burning or sticking to the bottom of the
compartments.
(7) The impossibility of the contents running over, provided the internal vessels
be not filled exactly to the brim. Milk and milk-food will not form a skin upon
the surface, as is the case in the usual way of cooking. And in the preparation of
broth or soup no scum is produced that would cause an overflow of the liquid...
(8) The aliments cooked in large quantities may be left in the main-vessel for
hours, without cooling too much or forming a skin on the surface.
(9) These utensils can easily be kept clean, as all sticking to the inner surfaces
of the vessels or burning is prevented; and the steam that surrounds them has a
cleansing action.
(10) The main-vessel even when containing compartments for three, four or more
dishes occupies a far smaller space upon a hearth than the cooking vessels now in
use would occupy for a corresponding number of different dishes.
(11) No supervision and moving of the pots or saucepans is necessary, as in the
old method of cooking, since no burning nor overflow is possible; the temporary
lifting of the covers for the introduction of ingredients does not hinder the cooking
process.
(12) The small quantity of steam emanating from the main-vessel will not
impregnate the air of a small kitchen so as to injure the health of its occupants, as
is the case with the usual cooking vessels, especially in winter time.
(13) All possibility of danger is obviated, as the steam in the vessels hardly
exceeds the tension of one atmosphere, and the management of the utensils requires
no special knowledge.
The cooking apparatus constructed according to this invention may be adapted
to satisfy all culinary exigencies and to allow of the preparation of any required
quantity of food.
All cooking utensils of this improved construction, from the smallest sized ones
for preparing a single cup of coffee, tea or the like up to the largest vessels
suitable for cooking very large quantities of food, in which, for instance, 25 gallons
or more can be cooked, at a time, in the main-vessel, offer the advantages

page_text: enumerated above, but the inner arrangement will require modifications, according
to the particular purpose for which the utensils are intended and to the number of
dishes to be prepared at a time.
To enable my invention to be fully understood I will describe how it can be
carried out in practice by reference to the accompanying drawing, in which :-
Figure 1 is a vertical central section of a cooking utensil constructed according
to my invention and suitable for the preparation of one dish (for one person or
thereabouts) or of any drink, it being therefore especially advantageous for the
preparation of a breakfast:
Figure 2 is a horizontal section on the line of Figure 1; and,
Figure 3 shews two elevations of a handle or hook to be used with the said
utensil:
Figure 4 is a vertical central section of a similar utensil but intended for
the preparation of greater quantities of one and the same dish or breakfast
beverage:
Figure 5 is a horizontal section on the line yy of Figure 4; and,
Figure 6 is a horizontal section illustrating a detail:
Figure 7 is a central vertical section of a utensil intended for the simultaneous
preparation of three dishes or of a greater quantity of one dish:
Figure 8 is a plan of the same, the cover of the main vessel. being removed;
and,
Figure 9 is a perspective view of an instrument serving to handle the internal
vessels or compartments :
Figure 10 is a vertical central section of a utensil suitable for cooking four
dishes in greater quantities at a time:
Figure 11 is a plan of part of the same, the cover of the main-vessel being
removed:
Figure 12 is a longitudinal section :
Figure 13 a plan with the cover of the main-vessel removed; and,
Figure 14 a transverse vertical section of a cooking utensil, drawn to a small
scale, by means of which either one dish in very great quantity or two, three, four
or more different dishes may be prepared simultaneously:
Figure 15 shews two elevations of a hook to be used with this utensil.
The utensils in all cases consist of a main-vessel A, in which are placed the
internal vessels B intended to contain the aliments. The vessels B, either rest
upon a cross-shaped support a, lying on the bottom of the main-vessel, (as shewn in
Figures 1 and 4,) or are suspended upon frames, by means of flat top rims, as shewn
in Figures 7 and 12, or of beads as shewn in Figure 10 fitted to the said frames.
The said rims or beads may rest upon pegs, as shewn in Figure 7, on angle pieces
as shewn in Figures 10 and 12, or on equivalent devices projecting into the
interior of the main-vessel A.
The cover of the main-vessel A is formed so as to allow the water of the steam
condensed on its inner surface to drop back or flow down freely into the main-
vessel, whilst the covers of the internal compartments B may be of a shape which
will assist the water of condensation to run off on all sides.
The small utensil represented in Figures 1 and 2 may be employed with advan-
tage for the preparation of single portions of warm drinks obtained by extraction,
such as coffee or tea. The interior compartment B is placed upon a cross-piece a
in the main-vessel; and, in the compartment B is suspended the innermost com-
partment C, which, (by means of three or four short thin iron bars, arranged
under its upper edge) rests upon the upper rim of the compartment B in such a
manner, that a circular space is left between these two compartments, through
which the small quantity of steam generated during the heating of the milk or
other liquid may freely escape.
In the innermost vessel C is placed a box D perforated on all sides and containing
the substances to be infused, water is placed therein and, over the compartment C,
is placed the loosely fitting cover c².

page_text: The external, cover a² fits: exactly, but not hermetically, the main-vessel A, into
which only so much water is put as to cover the cross-piece or support, whilst
the vessel B, in the preparation of coffee with milk for instance, is filled with
milk to such a height that the bottom of the innermost vessel C touches the
same.
This contact of the bottom, with. the surface of the milk, however, is..not
absolutely necessary, for the success of the cooking process and may be dispensed
with entirely.
A small flame, say that of a spirit-lamp, is sufficient to prepare coffee or tea,
and simultaneously boil the requisite quantity of milk. With a moderate con-
sumption of fuel and very simple manipulation, the desired beverage can be
prepared in a few minutes.
The upper cover a² can be removed by means of its wooden knob or button, and
the hot vessel B can be lifted out by means of the handle E represented in
Figure 3. By means of its hook e, the cover of the innermost compartment C
can be removed and then the perforated box D can be lifted out, by engaging a
pin d' on its cover with the notch e' at the other end of the handle E. On the
upper edge of the innermost compartment C, a lug or ear is provided into which is
inserted the hook-shaped part e of the handle E, so that this vessel may be easily
removed, whilst for handling the vessel B the angular part 2 is introduced laterally
into the space between the side of the vessel B and the strip b' (Figures 1 and 6)
rivetted to the latter.
The compartments can thus be easily separated without the necessity of touching
them with the hands.
The larger utensil for making coffee, chocolate, or tea represented in Figures 4
and 5 and intended for the preparation of greater quantities of these beverages is
essentially constructed like the utensil just described with reference to Figures 1
and 2, and possesses the same advantages, but it differs in size, the shape of the
innermost compartment C is modified, the vessels B and C are provided with lips
or projections 2 and e' respectively on their rims, through which lips the
vapours
developed in, the interior of these compartments can freely escape, and the inner-
most vessel C, as well as the vessel 13, is provided with the angular strip repre-
sented on a larger scale in Figure 6 serving for the manipulation of these com-
partments by means of the handle E, which strips are marked respectively b¹
and 3. By removing the perforated box D this utensil can be used for the pre-
paration of any aliments. The utensil shewn in Figures 7 and 8, is specially
suitable for small households and working-people and others who do not always
enjoy the comfort of a kitchen. The .main-vessel A supplied with handles is also
provided with, pins a projecting into the interior and adapted to receive the
circular frame a to which is fixed the compartment F having perforated sides and
bottom. Should it be desired to prepare but one dish and that in a quantity
corresponding to the full capacity of the perforated vessel F, this latter is filled
with vegetables, potatoes or the like; water is poured into the main-vessel to
the level of the perforated bottom, the former is covered with the loosely fitting
lid a², and the whole is exposed to heat in the usual way. But if it is intended
to employ the said modified form of utensil for cooking different dishes, the
supporting rail a' is placed crossways upon the frame and the compartments B, B¹,
filled with various raw aliments, are suspended in the main-vessel and covered
with loosely fitting lids. The utensil represented in the drawing is shewn
adapted to hold, three internal compartiments such as B, B¹. If, however,
instead of one supporting rail as two such rails, crossing each other, be arranged
upon the frame, the. mair-vessel can contain four compartments; and, when it
is required to prepare a larger number of dishes in smaller quantities, 1, 2, 3, 4
or more may be inserted in the former ones, as shewn by Figures 1 and 4.
In connection with the utensil just described the handle G is employed repre-
sented in Figure: 9. With its hook-shaped part g2, the covers of the compart-
ments B, B can be removed; and, then, the compartments themselves can be

page_text: lifted out by engaging the button-shaped_pins & projecting into their interior
with the openings made in the other end g of the handle. To remove the per-
forated compartment F, a second handle is employed as well as the handle G,
which second handle needs only to be provided with the hook g³, the ends of both
handles being for this purpose inserted into the holes f1 in the perforated side of
the compartment F, below the frame.
This cooking-utensil possesses a great advantage to smaller households such as
families of artisans, inasmuch as, when once the aliments have been put into the
vessel, and the whole arranged in the requisite order and heated to boiling
temperature, the utensil can be placed over an oil-lamp, and all the members of the
family may absent themselves even for hours without fear of fire breaking out or
of the contents overflowing and find on their return a savoury, warm and perfectly
cooked meal.
The small consumption of fuel, the absence of any necessity for supervision of
the cooking process and the possibility of always preparing substantial, wholesome
and tasteful meals render the cooking utensil just described of great importance as
regards the supply of proper food for the working classes.
Figures 10 and 11 shew a cooking utensil constructed according to; my invention
and suitable for larger families. The said utensil, if constructed of large
dimensions, can also be used with great advantage in hospitals, barracks,
restaurants, factories, etc.
'
The frame a rests upon angle pieces a rivetted to the inner walls of the main-
vessel A.
If required this frame may also carry a perforated vessel of the kind repre-
sented in Figure 7. The supporting rails a admit of the insertion of four
compartments B containing the aliments.
The handles a' of the main vessel A are provided with pins a, which, when the
handles are raised, press down the edges of the lid a², thus holding the latter in
place during the transport of the cooking utensil. Instead of fixed cross bars,
removable flat rails may be employed, which will permit the. introduction of
internal compartments of different sizes.
Figures 12 to 14 represent on a very much reduced scale an apparatus in which
the invention is utilized for the preparation of aliments in very large quantities.
In consequence of the large dimensions of the utensil, the main vessel A is
strengthened by means of straps a' and provided with four movable handles a',
through which supporting bars may be passed, allowing of the transport of the
vessel. The cover a² of the main-vessel is divided into two parts joined by a
bolt a having perpendicularly bent ends inserted in sockets a", rivetted to the
longitudinal inner sides of the main-vessel A.
The frame a provided with crossed bars a' is made of flat iron, and rests upon
The
the supporting angle-pieces a fixed to the inner sides of the main vessel A.
frame a supports the four sides of the internal perforated compartment F, the
bottom of which is separate and is made bi-partite. The two parts of
the bottom fare slid with their outer edges underneath the angle-pieces f, and
a brace-bar 3, attached to the bottom, near its line of division, is clamped
underneath an angle-iron f, fixed to the frame a', whereby the bottom f' is rigidly
braced.
The use of this culinary apparatus either for cooking a single dish in very
large quantities or for the simultaneous preparation of several different dishes is
the same as that hereinbefore described with reference to the cooking utensil
represented in Figures 7 and 8.
If,
Whenever the aliments prepared in a large quantity are to be distributed, the
imer-vessels B used in the new method of cooking are lifted out by means of a
hook H (Figure 15) and removed to a side-board, dresser or the like.
however, the victuals have been cooked according to the usual process in making
use of the internal perforated vessel F only (Figures 12 and 14), in which- the

page_text: substances are as suspended in water, the brace-bar f3 is withdrawn from under-
neath the angle f* by means of the hook H (Figure 15), which is engaged into
a loop made for this purpose on the bar and the bottom 2 now loosened is
lifted up.
The solid parts of the aliments hitherto resting upon this bottom consequently
now fall into the soup contained in the main-vessel, and the frame a', together
with the sides of the perforated compartment F adapted to the former, may be
lifted out by means of two hooks H (Figure 15) introduced into the rings a
fixed on the said frame a².
The main-vessel may now be carried on poles to the place of distribution, the
said poles being passed through the turned-up handles a.
Cooking devices of this kind may be constructed in very large dimensions and
then become a very valuable means for victualling large numbers of people.
The combination of the loose and removable bottom of the perforated compart-
ment F, (Figures 12, 13 and 14) offers consequently an enlarged scope of
employment for the utensil hereinbefore described and represented in Figures 7
and 8, since the cooking vessel constructed according to Figures 12, 13 and 14
intended for the preparation of victuals on a large scale may be employed:
a) for the preparation of breakfast and tea, after the new method of cooking; and,
b) for the preparation of dinner by making use simultaneously of the inner-
compartments and of the main-vessel, to cook in the present way.
It is obvious from what has been set forth that the cooking utensils constructed
according to my invention, from the smallest to the largest ones, offer all the
advantages of economy and of easy manipulation enumerated at the beginning of
this Specification.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
1. A new and improved cooking utensil for the preparation of one dish or of
several different dishes simultaneously, by means of steam of low tension generated
from a small quantity of water in comparison with that of the food, the said
utensil consisting of a main-vessel A not hermetically closed, containing the water
to be evaporated, in which main-vessel are placed or suspended one or more
internal compartments B, of equal size or of different sizes, intended to receive
the aliments to be cooked, which internal compartments may either be open or
provided with loosely fitting covers; and, with regard to their position in the
main vessel, may either reach down to or a little under the surface of the water
contained in the latter, and are thus enclosed between the walls of the main-
vessel A and the non-hermetically fitting cover of the same, substantially as
described and shewn.
2. In cooking utensils of the kind characterized in Claim 1, suitable for the
preparation of beverages produced by extraction, an internal vessel C for the
reception of the extractive agent, the said vessel C being adapted loosely over
the intermediate vessel B, and a perforated box D, containing the substances to be
extracted, which is placed in the said central vessel, substantially as described and
illustrated in the accompanying drawing.
3. In cooking implements arranged in the manner indicated in Claim 1, a
frame a¹, resting upon projections on the inner walls of the main-vessel A and
provided (or not) with supporting rails a³, fixed to or placed upon it, for the
purpose of suspending several compartments B provided with outwardly bent upper
Hanges, projecting rims or the like, the said frame a¹ also supporting an inter-
mediate vessel F with perforated sides and bottom intended to hold the alimentary
substances when requiring to prepare a single dish in large quantity, substantially
as described and illustrated in the accompanying drawing.
4. In intermediate perforated vessels F, constructed as indicated in Claim 3,

page_text: attaching the sides to the supporting frame a' of the larger cooking utensil, the
bottom consisting of two parts, the external edges of which are slid underneath
the angle-irons ; the said bottom being braced rigidly by means of a brace-
bar, attached near its line of division, and lodging underneath a supporting
angle fin order to prevent an opening of the parts or flaps during the cooking
process, the bracing device being loosened when the cooking is completed to allow
of the withdrawal of the bottom f2, and thus let the solid substances drop into
the bottom of the main-vessel A; substantially as, and for the purpose, described
and as represented in the accompanying drawing.
Dated the 25th day of April 1891.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.