IMPROVEMENTS IN COOKING, IN THE MEANS AND ARTICLES EMPLOYED, SUITABLE EITHER FOR ROASTING, BAKING, TOASTING, OR BROILING."
Year: 1869

page_text: LETTERS PATENT to Ebenezer Stevens, of Gordon House, Margate,
in the County of Kent, for the Invention of "IMPROVEMENTS IN
COOKING, IN THE MEANS AND ARTICLES EMPLOYED, SUITABLE EITHER FOR
ROASTING, BAKING, TOASTING, OR BROILING."
PROVISIONAL SPECIFICATION left by the said Ebenezer Stevens at the
Office of the Commissioners of Patents, with his Petition, on the
23rd July 1869.
I, EBENEZER STEVENS, of Gordon House, Margate, in the County
of Kent, do hereby declare the nature of the said Invention for "Im-
PROVEMENTS IN COOKING, IN THE MEANS AND ARTICLES EMPLOYED, SUITABLE EITHER
FOR ROASTING, BAKING, TOASTING, OR BROLLING," to be as follows:-
The Invention has for its object improvements in cooking, in the means
and articles employed, suitable either for roasting, baking, toasting, or
broiling, and consists in the first place in the forming of an oven frame
or case composed of tin or other suitable material or materials. I prefer

page_text: a D-shaped oven, but do not confine myself to that form or shape as other
shaped ovens may be used and fitted up in the manner hereafter
described. I make a suitable door or doors, or a slide at the back of the
oven, or in other cases no door, or a lifting flap or door may be made at
the top of the oven, I fix a nob or handle, passing the same through the
case or oven, so that it will turn round in the inside of the oven at the
top in the centre. I form a loop, catch, or hook to this nob or handle,
which comes through the top of the oven; this nob or handle by being
made and fixed to turn round as desired, having a hook or hooks attached
to it, will turn the meat while roasting by turning the nob or handle round.
. For large sized ovens I make the nob or handle to slide aside out of the
centre or to lift up or altogether to remove the same, when it is desired
to use a string of worsted, or a bottle jack, or any other motive power
with the oven, so that instead of occasionally turning the nob or handle
round it may be shifted or removed, leaving an opening through which
the meat can be suspended to a string, worsted, bottle jack, or any other
motive power, thus making the oven convertible to roast the meat in
this way as well as with the combined handle or nob, having a hook or
hooks fixed or removable to be twisted as required by hand. I use a
suitable sized and shaped dish, made of tin or other material or materials
with my oven, and if I use the oven for roasting. I place the dish upon
the bottom to give all the depth the oven will allow. At each side or at
suitable parts inside my oven I fix rims, grooves, or bearings upon which
to slide in and out a shelf or shelves, using one or more shelves according
to the size of the oven; these shelves I form of the same size and shape
as the bottom of the ovens, so that by fixing the rims, grooves, or
bearings in an even or straight line round or partly round at suitable
distances in the depth of the oven the shelf or shelves slide in and out
of the oven from the bottom if required to near the top. Upon these
shelves or plates I fix another shelf or plate, and shape the same so that
by rivetting it loosely upon the bottom shelf or plate in the centre the
top plate or shelf will turn round in the oven. I turn up a rim or edge
in the top shelf or plate in which I cut at suitable distances slotches or
openings in order that in baking when the door of the oven is opened
the top plate can be easily turned round by touching it with a knife,
fork, or any other article at hand. The bottom shelf supports the top
plate and instead of rivetting loosely the two plates together they may
be separate and the top plate work round on the bottom plate by means
of a hole in one plate and a pin in the other plate.

page_text: openings made in the frame I insert hooks so shaped that each at the
top forms a little handle or catch, the hooks being so formed and twisted
that they cannot fall out of the frame, and each hook may be separately
turned in the frame, and when only one hook is required to be turned
.or otherwise the frame itself may be turned on the pin. The ring or
frame may be made of wire, rod iron, tin, or cast out of metal, or stamped
out and fixed to twist round from the top of the toasting frame instead
of the bottom, by a suitable simple arrangement to support the frame.
For my small toasters I also use a small narrow dish, independent from
the oven, and simply by a band or slip across the dish attach the frame
to revolve or turn round, a fixture to the band or bar across the dish
or otherwise, and also suspend the frame and make it to turn round from
the centre at the top of it.
As many prefer chops, steaks, and other articles of food broiled over
the fire either to roasting, baking, or toasting before the fire, to
complete the various combinations and improvements of my "cooking "
apparatus for roasting, baking, toasting, and broiling, I now proceed
to, describe the gridiron which I employ :-I make a round, square,
or other shaped bottom plate, trough, or gutter which is continued
all round, or at all sides, or at only two sides or ends. I tben
form rods of the size and shape required, and attach them at suitable
distances apart into or upon end pieces, or when the bottom trough or
gutter is round, into or upon a round ring. The bars or rods I form
higher in the centre than at the sides or ends. When the top parts of
my gridiron is fixed and truly shaped to fix in the under trough I drop
it into or upon the bottom part of the gridiron, that is to say, the gutter
or trough, taking great care that the top part is exactly in the centre
of the gutter or bottom grooved plate. The bars across my gridiron fixed
to the end parts must rise up over the inner edge of the gutter and fall
short so as not to touch the top rim or outer edge of the outer grooved
under plate. Much ofthe fat would be lost if it did not run down the bars
without touching either the inside or outside top edges of the under
grooved plate, gutter, or trough. The cross bars may be flat or level or
coned, or higher in the middle than at the ends, and are best placed
above the inside top edge of the gutter or trough, and the top ends fixed
short of the outer edge of the trough or gutter, leaving also a clear free space
in the centre of the bottom trough, gutter, or grooved plate for the fat
and gravy to run and to be cleared away. I fix a band or bar across

page_text: the under parts of the gutter or trough with a hole in the centre, into
which I attach a handle and rivet the same loosely, so that the gridiron
will revolve over the fire when required on being turned round by a fork
or other instrument; I bring up the ends of this band or bar to the
top outer edges of the trough, and when I place the top part of the
gridiron in its right position turn down the ends of this bar or band and
clip, and hold fast the two parts of the gridiron firmly together, and I
also fix the two parts together by other suitable means: By this
arrangement the trough or gutter will turn round or revolve with the
bars of the gridiron, which is a great advantage on my previous Patent
where the gutter was fixed or stationary, and got hot and fired and
burnt the fat. This form of gridiron may be cast or stamped out in the
forms and shapes desired, and the bars as well as round made flat,
grooved, or fluted, the two parts may be fixed together or so fitted as to be
easily attached or detached from each other. As well also as making my
gridirons in two parts, at other times I despense with the top frame ends,
ring, sides or end parts to fix my bars in or upon, and fix my cross pieces,
bars; or rods into or upon the bottom plate, trough, or gutter itself,
taking care that the bars are so adjusted and fitted, or cast, or stamped out
with the trough in one piece, that the same effect is obtained as to the
saving of the fat and gravy from the meat by arranging the bars to rise
over the inner edge of the grooved plate or trough and to fall short
from the top outer edge of the trough as herein-before described. The
ovens only require to be placed upon any kind of suitable stand before
the fire, and for small ovens any ordinary hanger will well support and
fully answer the purpose required, but for large ovens I make the hangers
in the ordinary way, adding an adjusting and removable back, foot, or
Jer to the same.
SPECIFICATION in pursuance of the conditions of the Letters Patent,
filed by the said Ebenezer Stevens in the Great Seal Patent Office
on the 22nd January 1870.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, EBENEZER
STEVENS, of Gordon House, Margate, in the County of Kent, send
greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-third day of July, in the year

page_text: of our Lord One thousand eight hundred and sixty-nine, in the thirty-
second year of Her reign, did, for Herself, Her heirs and successors, give
and grant unto me, the said Ebenezer. Stevens, Her special licence that
I, the said Ebenezer Stevens, my executors, administrators, and assigns,
or such others as I, the said Ebenezer Stevens, my executors, adminis-
trators, and assigns, should at any time agree with, and no others, from
time to time and at all times thereafter during the term therein
expressed, should and lawfully might make, use, exercise, and vend,
within the United Kingdom of Great Britain and Ireland, the Channel
Islands, and Isle of Man, an Invention for "IMPROVEMENTS IN COOKING,
IN THE MEANS AND ARTICLES EMPLOYED, SUITABLE EITHER FOR ROASTING, BAKING,
TOASTING, OR BROILING," upon the condition (amongst others) that I, the
said Ebenezer Stevens, my executors or administrators, by an instrument
in writing under my, or their, or one of their hands and seals,
should particularly describe and ascertain the nature of the said Infen-
tion, and in what manner the same was to be performed, and
cause the same to be filed in the Great Seal Patent Office within six
calendar months next and immediately after the date of the said Letters
Patent.
NOW KNOW YE, that I, the said Ebenezer Stevens, do hereby declare
the nature of my said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the
following statement (that is to say):-
The Invention has for its object "Improvements in Cooking, in the
Means and Articles employed, suitable either for Roasting, Baking,
Toasting, or Broiling," and consists in the first place in the forming of an
oven frame or case, composed of tin or other suitable material or materials.
I prefer a D-shaped oven but do not confine myself to that form or shape,
as any shaped ovens may be used and fitted up in the manner here-
after described. I make a suitable door or doors, or a slide at the back of the
oven or in other cases no door, or a lifting flap or door may be made at
the top of the oven. I fix a knob or handle passing the same through
the case or oven so that it will turn round in the inside of the oven at
the top in the centre. I form a loop, catch, or hook to this knob or handle
which comes through the top of the oven, this knob or handle by being
made and fixed to turn round as desired, having a hook or hooks attached
to it, will turn the meat while roasting by turning the knob or handle
round. For large sized ovens I make the knob or handle to slide aside

page_text: out of the centre, or to lift up, or altogether to remove the same, when
it is desired to use a string of worsted, or a bottle jack, or any other
motive power with the oven, so that instead of occasionally turning the
knob or handle round it may be shifted or removed, leaving an opening
through which the meat can be suspended to a string of worsted, bottle
jack, or any other motive power, thus making the oven convertible
to roast the meat in this way as wellas with the combined handle or knob.
having a hook or hooks fixed or removeable to be twisted as required
by hand.
I use a suitable sized and shaped dish made of tin or other
suitable material or materials with my oven, and if I use the oven for
roasting I place a dish upon the bottom to give all the depth the oven
will allow. At each side or at suitable parts inside my ovens I fix rims,
grooves, or bearings, upon which to slide in and out a shelf or shelves,
These
using one or more shelves according to the size of the oven.
shelves I form of the same size and shape as the bottoms of the ovens so
that by fixing the rims, grooves, or bearings in an even or straight
line round or partly round at suitable distances in the depth of the oven
the shelf or shelves slide in and out of the oven from the bottom if
required to near the top. Upon these shelves or plates I fix another
shelf or plate and shaped the same, so that by rivetting it loosely on the
bottom shelf or plate, in the centre, the top plate or shelf will turn
round in the oven. I turn up a rim or edge in the top shelf or plate
into which I cut at suitable distances slotches or openings in order that in
baking when the door of the oven is open the top plate can be easily
turned round by touching it with a knife, fork, or any other article at
band. The bottom shelf supports the top plate and instead of rivetting
the two plates loosely together they may be separate, and the top plate
worked round on the bottom plate by means of a hole in one plate and a
pin in the other.
Having described the oven and the adjustment of the revolving knob
or handle on the top, and also the plates or shelves, I now describe my
dish for the oven. I make them of suitable sizes, shapes, and materials,
and form a wire baking dish stand to the same to cover nearly all over
the dish and to fix or stand about one inch or more higher than the top
rim of the dish, supporting the stand by projections, feet, or catches,
upon the rim of the dish so forming the feet or catches, that in baking
no fat or gravy or a very small quantity can run outside the rim of the
dish. I form the stand so that potatoes or small articles of food cannot

page_text: fall through the wire or small rod stand. Turning up sides or edges to
the stand I also use another form of baking dish stand. Upon an
ordinary meat stand I fix a bar across or add a plate to the same, upon
which I fix my iron wire or iron rod baking dish stand; by rivetting loosely
the top baking stand so that it will revolve upon the bottom stand, or
by making them to turn by a hole and pin, this baking dish stand will
stand in any size or kind of suitable dish. Each kind of stand may be
cast out of metal, or stamped out, or may be formed of wire or rod
which I fix my iron wire or iron rod baking dish stand; by rivetting loosely
the top baking stand so that it will revolve upon the bottom stand, or
by making them to turn by a hole and pin, this baking dish stand will
stand in any size or kind of suitable dish. Each kind of stand may be
cast out of metal, or stamped out, or may be formed of wire or rod
iron.
I now further describe the dish for cooking any small article of food
before the fire without using the oven when it may not be considered
worth while to bring it into use for small articles, as a chop, a rasher of
ham, &c., and in order to make the oven and the fittings belonging
thereto of the greatest convenience and utility, I fix at the bottom of the
dishes, either in the centre or nearer to the sides, a small upright pin,
or it may be a socket, or I place a removeable bar across the dish, or
adjust a suitable removeable bearing at the side of the dish on the top
rim, and fix the pin or socket upon the bar or side bearing instead of at
the bottom of the dish. I form a piece of tin wire into a ring, or a
square, or other suitable shape, twisting it as I form it, with holes or
openings of one or more at suitable distances, forming also in some cases
a centre handle or catch at the top, bringing the two ends of the wire
down to the bottom and joining them together, and forming a round
hollow opening or socket, so that the ring or other shaped frame will
stand upright on the pin at the bottom of the dish, or upon the bar or side
bearing upon which the pin is fixed. This ring or other shaped frame
or stand I also rivet loose so that it will turn round without detaching
from the bar or side bearing of the dish, or the pin may be attached to
the wire baking dish stand if desired. Into each of the holes or openings
made in the frames I insert hooks so shaped that each at the top forms
a little handle or catch, the hooks being so formed and twisted that they
cannot fall out of the frame, and when only one hook is required to be
turned or otherwise the frame itself may be turned on the pin. The ring
or frame may be made of wire, rod iron, or cast out of metal or stamped
out and fixed to twist round from the top of the toasting frame instead of
the bottom by a suitable simple arrangement to support the frame. For
my small toasters I also use a small narrow dish independent from the
oven, and simply by a band or slip across the dish attach the frame to

page_text: or otherwise, and also suspend the frame and make it turn round from
the centre at the top of it.
As many prefer chops, steaks, and other articles of food cooked
over the fire either to roasting, baking, or toasting before the fire,
to complete the various combinations and improvements of my cooking
apparatus for roasting, baking, toasting, and broiling, I now proceed to
describe the gridiron which I employ :-I make a round, square, or other
shaped bottom plate, trough or gutter, which is continued all round or at
all sides, or only at two sides or ends, I then form rods of the size and
shape required and attach them at suitable distances apart into or upon
end pieces, or when the bottom trough or gutter is round into or upon a
round ring. The bars or rods I form higher in the centre than at the
sides or ends. When the top part of my gridiron is fixed and truly shaped
to fix in the under trough, I drop it into or upon the bottom part of the
gridiron, that is to say, the gutter or trough, taking great care that the
top part is exactly in the centre of the gutter or bottom grooved plate.
The bars across my gridiron fixed to the end parts must rise over the
inner edge of the gutter and fall short, so as not to touch the top rim or
outer edge of the outer grooved under plate. Much of the fat would be
lost if it did not run down the bars without touching either the inside
or outside top edges of the under grooved plate, gutter, or trough. The
cross bars may be flat or level, or coned or higher in the middle than at
the ends, and are best placed above the inside top edge of the trough or
gutter, leaving also a free clear space in the centre of the bottom trough,
gutter, or grooved plate for the fat and gravy to run and be cleared
away. I fix a band or bar across the under part of the gutter or trough
with a hole in the centre into which I attach a handle and rivet the
same loosely, so that the gridiron will revolve over the fire when required
on being turned round by a fork or other instrument and bring up the
ends of this band or bar to the top outer edges of the trough, and when
I place the top part of the gridiron in its right position turn down the
ends of this bar or band and clip and hold fast the two parts of the
gridiron firmly together, and I also fix the two parts together by other
suitable means. By this arrangement the trough or gutter will turn
round or revolve with the bars of the gridiron, which is a great advantage
over my previous Patent, where the gutter was fixed or stationary and
got hot and fired and burnt the fat. This form of gridiron may be cast

page_text: or stamped out in the forms or shapes desired, and the bars as well as
round made flat, grooved, or fluted. The two parts may be fixed together,
or so fitted as to be easily attached or detached from each other. As well
also as making my gridiron in two parts at other times I dispense with the
top frame ends, ring sides, or end parts to fix my bars into or upon, the
bottom plate, trough, or gutter itself; taking care that the bars are so
adjusted and fitted or cast or stamped out with the trough in one piece,
that the same effect is obtained as to the saving of the fat and gravy
from the meat by arranging the bars to rise over the inner edge of the
grooved plate or trough, and to fall short from the top outer edge of the
trough, as herein-before described. The ovens only require to be placed
upon any kind of suitable stand before the fire, and for small ovens any
ordinary hanger will well support and fully answer the purpose required,
but for large ovens I make the hanger, or stand in the ordinary way,
adding an adjusting stand and removeable back foot or leg to the
hanger.
Having described the nature of my Invention, and the manner of
carrying the same into effect, I wish it to be understood that I do not
confine myself to the precise details herein shewn and described, so
long as the character, principle, and combinations are employed by
which the improvements and combinations are effected in roasting,
baking, toasting, and broiling; and I claim the various improvements
and combinations in the same.
And in order that my said Invention may be more fully understood
and readily carried into effect, I will proceed to describe the Drawings
hereunto annexed.
DESCRIPTION OF THE DRAWINGS.
Figure 1 represents the oven as arranged for roasting, if all the space
of the oven is required for that purpose, with the revolving baking
plate and dish upon the bottom, shewing the door at the back partly
opened for basting or other purposes. The hook is turned as required by
the knob which is made to turn round for turning the the meat on the
hook. An ordinary hook or hooks are used, or the hook or hooks shewn
in Figure 11.
Figure 2 represents the oven also arranged for roasting, but with the
knob or coned or flat cover, top or lid with a hole, circle, or slot formed in

page_text: the cover thrown back, similar to the lid of a teapot, to enable the cook to
observe more easily the progress of the cooking; this knob, cover, or lid
in some cases I make as shewn in Figure 1, but in this case I have a
straight or arched band, rod, or other support across an opening at the
top of the oven, having in the centre a hole or otherwise to which I
attach my hook or hooks to revolve, so that the hollow cap, lid, or
cover will lift up on an hinge or hinges to watch the roasting of the
meat without being suspended to the bottom of the knob itself, and in
other cases I use a slide cover instead of a cap or cover to place over
the hook or hooks without any hinge, and in other cases a cap or cover
without any hinge.
Figure 3 represents the oven as best arranged for baking meat with or
without pudding and potatoes, the revolving baking plate is now upon
the bottom side rims or flanges of the oven, and the baking dish upon
the baking plate, and the revolving baking dish stand in the dish,
shewing the door of the oven partly opened for turning the dish, and the
knob or cover thrown back for looking into the oven to see the progress
of the baking.
Figure 4 represents the oven as arranged for baking pies, puddings,
pastry, bread, cakes, or any food required with two revolving baking
plates upon the side rims or flanges of the oven, and if it is required
with a large oven, more than two shelves can be used, and each shelf or
shelves can be used to suit the fire or the food to be baked. The cover
or knob and door in this Figure are both shut.
Figure 5 represents the oven baking dish with the revolving gridironed
baking, dish stand placed in the dish in an inclined position, it stands
upon the rim, and the legs sideways forming a small toaster without
using the oven for chops and small articles of food. The small cap
piece at the top with two hooks drops on and holds fast, and is added
if required when the stand is used as a toaster, or an ordinary pot hook
or pot hooks double at one end may be used with this stand without
this cap, or even without any hook or hooks at all.
Figure 6 represents a piece of sheet iron, the top or circle part with
the edge turned down to hang on the front of the oven about half the
way down or more if required, when the oven is used for baking bread
or pastry to keep the direct heat of the fire from scorching the bread."
Figure 7 represents the revolving gridironed baking dish stand for
the oven on its feet or legs as used for baking purposes.
.

page_text: Figure 8 represents the removeable rods or cross bars with the hook,
which goes across the hole or opening at the top of the oven, by
which the meat is suspended and turned round as required. This figure
belongs to the oven shewn in Figure 2, the lid, cap, or cover of which
has a hole or opening in the centre so that it covers up close all round
the knob and the hook, and thus the meat can be turned whether the
cover is up or down, whether open or shut. These support for the
meat can be arranged to fit outside or inside of the top of the oven.
Figure 9 represents the baking plate of the oven with revolving plate
working on the bottom plate.
Figure 10 represents the revolving adjusting oven stand, working on
one centre screw, or they may be made to slip up and down in a socket
or hollow tube, and fixed by a thumbscrew at the side of the socket or
tube, or by a centre pin and hollow tube with a hole through each at
desired distances, and kept in its place by a pin.
Figure 11 represents a roasting or hooks that can be used with
or without the oven if desired.
Figure 12 represents the revolving gridironed oven baking dish stand
an upright or inclined position as it stands in an ordinary plate.
Figure 13 represents the oven in a square or nearly square form on a
stand but not adjusting. In this shape I have the same kind of hole in
the centre at the top with a knob or a bar across and hook as in Figures 1
and 2, but instead of a cap or cover, as in Figure 2, I open and close the
bole by a sliding cover working on a pivot having a slotch or opening
therein so shaped as to clear the knob, handle, or ring of the hook in or
on the cross bar and effectually close the opening on the top of the
oven when required. Instead of a revolving baking dish stand, in this
oven I sometimes make a wire or other gridironed baking stand with three
or four projections, legs, or catches either to reston the rim of the dish or
to stand in the dish; this Figure shews the arrangement for baking.
The baking plate or plates revolve as in the D-shaped ovens, the only
difference being in the shape of the ovens.
Sometimes in these square
or nearly square ovens I make them with arched tops and arrange my
sliding cap, cover, or knob accordingly; and in some cases according to
the size of the oven I make the whole or nearly the whole of the top of
the oven to lift up.

page_text: Figure 14 represents the same oven as Figure 13, but with the baking
stand and baking dish out, and arranged for baking bread and pastry...
This oven is shewn without the stand and with an arched top.
Figure 15 represents the sliding cap or cover for oven 13 and 14 with
the bar, knob, and hook.
Figure 16 represents the wire baking dish stand for ovens 13 and 14
standing on its legs as for baking, placed in a dish or plate, it will stand
upright or in an inclined position similar to baking dish stand Figure 12.
Figure 17 represents the baking plate for ovens, Figures 13 and 14.
Figure 18 represents the circular baking plate with pivot to work in
the centre hole of the baking plate, Figure 17.
Figure 19 represents the toaster for chops or steaks before the fire, the
band or bridge across the dish may be a fixture or made to slide on the
dish. The hooks turn round separately, and the frame works round on
a pivot.
Figure 20 represents the revolving gridiron, the reservoir is all round
below the bars and the bars are slightly arched and fluted or otherwise;
the bars may be properly formed and attached to the reservoir itself,
singly or otherwise as a fixture or fastened to end pieces and clipped
fast to the reservoir by the two ends turned up and over of the under
cross band or bar into or upon which the handle is made to work thie
gridiron round upon.
In witness whereof, I, the said Ebenezer Stevens, have hereunto.
set my hand and seal, this Twenty-first day of January One
thousand eight hundred and seventy.
EDENEZER STEVENS (10)
EDENEZER STEVENS
(10)