The present invention relates to a cooking pouch, and more particularly, to a cooking pouch that has a reduced manufacturing unit price and is used to heat food by placing food inside the cooking pouch and putting the cooking pouch inside a microwave, and the cooking pouch enabling steam generated in a cooking process to be appropriately discharged so that excellent food texture and taste may be obtained.

According to one example, an article of cookware includes a substantially horizontal bottom having an interior surface and an opposing exterior surface, and a sidewall extending upward from the bottom to terminate at a rim. The bottom, the sidewall, and the rim define an interior volume for one or more food items. The sidewall has an inverted frustoconical shape with an upper portion, and a lower portion positioned below the upper portion. The upper portion has an outward tilt of less than about 10 degrees from a vertical line. The lower portion has an outward tilt that is at least about 15 degrees greater than the outward tilt of the upper portion.

One aspect of the present invention is a splatter cover for minimizing or preventing food and drink splatters inside microwave ovens. Another aspect is a splatter cover having at least one water reservoir for minimizing or preventing food and drink splatters and also for creating moisture for foods during use inside a microwave oven. A further aspect is a securing or mounting device having at least one water reservoir. An additional aspect is a splatter cover having at least one butter reservoir. The splatter cover may be manufactured of one or more pieces or sections. Another aspect is a splatter cover apparatus that includes a splatter cover and at least one securing device. In general, the splatter cover and splatter cover apparatus are preferably left in place inside the microwave oven after use and when the microwave oven is not in use.

Various smart package configurations may include a package intelligence and communication module (PICM) intelligently interacting with smart heating appliances and users. A thermodynamic load profile may correlate thermodynamic response characteristics of the package and be stored in or associated with a unique identifier in the PICM. The TLP enables efficient and safe heating of packages on a smart appliance as well as package validation and authentication. Package configurations also include structural elements for efficient heating of food, beverage, cosmetic and personal care products.

A low-pressure steam cooker comprises a base plate and low-pressure hood. The base plate has a base surface and cooking product surface opposite the base surface. The cooking product surface has a hood bearing surface having a peripheral raised retaining edge and at least one water trough for holding water. The low-pressure hood has a dish-shaped hood volume and a mounting rim, the contour of which is shaped complementary to the contour of the retaining edge of the base plate, so that the mounting rim is enclosed by the retaining edge when the mounting rim is seated on the hood bearing surface. The base plate and low-pressure hood are each formed of a non-glazed ceramic material. The surfaces of the mounting rim and the hood bearing surface facing each other are formed so that a steam outlet gap remains therebetween, at least in sections.

A method of manufacturing the microwave oven cooking utensil includes: an upper heating body and a lower heating body each of which absorbs a microwave and generates a heat; and a heating space for heating a food material located between the upper heating body and the lower heating body, the heating being performed from above and below at the same time. Here, the upper heating body and the lower heating body are each formed by including a heat generating part containing ferrite and a molded foam body.

A packaging device allowing for the distribution, storage and cooking of various food products, such as perishable or frozen food product(s). The packaging device includes a plurality of micro-perforations that may promote the extended shelf-life of the perishable food product and the maintenance of the quality of the perishable food product or be configured to maintain the integrity of a frozen food product. The packaging device also includes a venting system that allows the cooking of the perishable or frozen food products within the packaging device.

A method of operating cooking appliance includes activating a motor to rotate a turntable within a cooking cavity defined in a casing of the cooking appliance. The methods also includes activating a microwave module for delivering microwave energy into the cooking cavity in response to the turntable reaching a first angular position after activating the motor to rotate the turntable and deactivating the microwave module in response to the turntable reaching a second angular position after the first angular position.

A method of manufacturing a foil for enclosing or wrapping a product configured to be heated in an oven includes: providing an aluminium layer, applying a first ink material at a surface of the aluminium layer to form a first ink layer, and applying a second ink material at a surface of the first ink layer to form a second ink layer. The first ink layer is positioned between the aluminium layer and the second ink layer, and is configured to absorb radiant energy. The second ink layer is configured to allow radiant energy to pass through to reach the first ink layer. A binder system of the first ink material or the second ink material is based at least in part on polyvinyl butyral (PVB).

A method of delivering a liquid heated to a desired temperature under pressure in a microwave oven uses a device having first and second chambers adapted to receive and hold, respectively, a first and second volume of a liquid, a vapor flow path from the first chamber to the second chamber, and a liquid/vapor flow path from the second chamber to a destination outside of the second chamber. The first chamber liquid receives less microwave energy per volume than the second chamber liquid receives. The device is placed on top of a receiving vessel and placed into a microwave oven, which is activated until the first chamber liquid boils and at least partially turns into gas, flows through the vapor flow path into the second chamber, and forces some of the second chamber liquid through the liquid/vapor flow path to the destination outside of the second chamber.