| 摘要 |
A baking utensil adapted to operate in a microwave oven to convert microwave energy to which the utensil is exposed into thermal energy for cooking food contained therein. The utensil is composed of complementary, thermally-conductive upper and lower sections, each having bonded to its outer surface an epoxy matrix layer. Dispersed throughout the matrix layer are ferrite particles which absorb microwave energy to produce thermal energy that is conducted by the sections of the utensil to the food enveloped thereby. The Curie point of the ferrite particles is such as to arrest their absorption of microwave energy when the utensil temperature approaches a level which is excessive for the food product being cooked or baked.
|
