| 摘要 |
A microwavable apparatus capable of keeping food moist is composed of a bottom pan and at least one support frame stacked upon the bottom pan. Each of the at least one support frame includes a vapor release pan and a support member for supporting the vapor release pan up to a predetermined height. When the food is heated in a microwavable oven, the water in the accommodable cavity can pass through the microwave heating to become vapors and then the vapors can be transferred to vents and an internal space of the vapor release pan and finally ejected through the vents. Accordingly, the food put under the vapor release pan can keep moist rather than over-dried due to excessive evaporation of moisture.
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