| 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, a perforated, metal inner pot, which nests in the outer pot, and a microwave-shielded, food by-product collection chamber between the two pots. A microwave-transparent cover covers the pots and forms a steam-confining, cooking chamber there between. 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".
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