| 摘要 |
<p>Unit for keeping warm and/or finally browning off of roasted foods such as poultry or meat already grilling of different consistency and height on an open flame and/or a small charcoal fire. By the use of especially shaped plates made from e.g. clay, has the food laid between them, the already grilled food can be kept hot without any important changes in shape. colour or taste whilst at the same time avoiding any burning and/or sticking of the food. The shaped plates consist of a lower plate with honey-combed recesses at the lower side through which heat concentration points arise below the roasted food, and rib shaped projections on the upper side of the lower plate to provide for ventilation of the food. A fat edge stores the juices from the roast, and acts together with the upper plate which is fitted with drop shaped short grooves and a all round furrow to catch the moisture from the roast, and to distribute it over the whole of the roast.</p> |
