| 摘要 |
A dishware article for cooking comprises a body, connected with a lid, under which a fairing is arranged, and also handles attached to the upper part of the body, and a plate, arranged in the lower internal part of the body on concavities, made in such a manner as to allow arranging a container thereon, and also circular spacings between the internal surface of the body and the edges of the fairing and the plate. Under the plate along the axis of the body and at the bottom thereof a coat as a truncated cone is arranged by large cross-section thereof. A disk with central opening and a nozzle, elongating thereof, is additionally attached to said coat from above, in parallel to the plate, and the plate itself is made as a corrugated one by extrusions in the direction of the lid as semi-tores arranged concentrically as regards to the axis of the body. In doing so the fairing is arranged under the lid in such a manner as to allow flowing a condensate formed from steam along the fairing and further along a wall of the body into a volume, formed between the outer surface of the coat and between a disk, mounted additionally, arranged between the plate with corrugated extrusions and the coat as a truncated cone. |
