| 摘要 |
Improvements in and new methods of using a prior art cooking kit are taught. The prior art kit includes an imperforate, metal outer pot (2), a perforated, metal inner pot (3), which nests in the outer pot (2), and a microwave-shielded, food by-product collect ion chamber (15) between the two pots (2, 3). A microwave-transparent cover (4) covers the pots (2, 3) and forms a steam-confining, cooking chamber (19) therebetween. Improvements include an adjustable, "skewer/support/grill" apparatus, improved handle construction, drainage-fabrication and shape. New methods of combining the cooking of food in a microwave oven and in a thermal oven are taught. The food includes soup, poultry, meat, fish, vegetables, stuffing recipes and crusting recipes. Methods taught concern : a) cooking one food with the by-product of a microwave cooking food, b) fully cooking a food in a microwave oven before frying, baking or broiling the food in a thermal oven, c) baking and crusting a food at temperatures over 500 DEG F, d) using a tapered pot to cook meat, e) an adjustable, "skewer/support apparatus", f) utilizing a heavy preheated, igneous-rock, thermal heat-sink and g) "hot cubes". |
