A cooking assembly includes a grill rack having a peripheral portion defined by a plurality of laterally extending wires bound by a peripheral frame. An inner retention portion is defined by a plurality of laterally extending wires generally co-planar with the plurality of laterally extending wires of the peripheral portion. The inner retention portion includes a retention border adapted to removably engage the drip tray. A drip tray is configured to removably engage the retention border, thereby securing the drip tray laterally. One of a searing pan and a cooking stone is configured to be received in the drip tray.

A cooking system includes a housing having at least one internal compartment and a cooking container receivable within said at least one internal compartment. A cooking volume is defined within an interior of said cooking container. A bottom surface of said cooking container is angled upwardly. A heating element is associated with said at least one internal compartment.

A portable combination cooking and storage unit having:

a housing having at top, a bottom, a front, a back and two sides, and at least one access door at the front;
at least two stackable removable grilling trays containable within the housing;
at least one removable storage tray containable within the housing;
wherein each of the at least two removable grilling trays have at least one burner, a cooking grid proximate the at least one burner, and at least one burner control for controlling fuel to the at least one burner.

The present double walled grease duct includes a tubular outer shell surrounding a tubular inner liner, wherein a spacer is positioned perpendicular to the walls of the outer shell and the inner liner. The spacer can include a plurality of vertical metal strips extend from a top edge of the spacer to the bottom edge of the spacer, wherein the top edge of the spacer contacts the walls of the outer shell and wherein the bottom edge of the spacer contacts the walls of the inner liner. The metal strips resist the different rates of thermal expansion between the outer shell and inner liner ultimately preventing the collapse of the inner liner under pressure from thermal expansion.

The invention relates to an insert (10) for an apparatus (100) for preparing food by circulation of a flow of hot air in a food basket (14) placed inside a food preparation chamber and having a bottom part (108) with a lower opening area (26) for the circulation of the flow of hot air. The insert comprises an upper surface (12) intended to be arranged below the food basket. The upper surface (12) defines an inclined surface (16) having a downward inclination extending outwards from a middle zone towards a perimeter of the insert. The inclined surface (16) is provided such that the inclination extends at least beyond a vertical projection of the lower opening area (26). The insert further comprises spacers (40) provided on a lower side (42) of the insert to create a clearance gap (44) between the lower side (42) and a bottom surface (46) of the food preparation chamber. This invention allows improving food preparation while minimizing the emission of cooking oil fumes.

Disclosed is an oven integrated with functions of frying, roasting and smoking, comprising: a lower oven body and an upper oven body; the lower oven body comprises a lower oven base, a roasting cavity is formed on a side wall of the lower oven base, a load grid is arranged in the roasting cavity, a smoking box and a water basin are arranged in the roasting cavity, a first heating component is provided on the lower oven base, the first heating component is configured for heating the smoking box to produce smoke and for heating the water basin, and a cover plate for closing the roasting cavity is hinged with the lower oven base; the upper oven body comprises an upper oven base arranged on the lower oven base, a frying pan is provided on the upper oven base, a grill is detachably arranged on the frying pan.

A double walled domed electric roasting oven and method of use is described. The double walled domed electric roasting oven includes a double walled dome lid, a base pan, a temperature controlling component and a heating element. The double walled dome lid is formed by coupling a domed inner wall and a domed outer wall with a fastener. The double walled dome lid has a dome lid height. The base pan interfaces with a bottom of the double walled dome lid. The base pan has a base pan height. The dome lid height is at least 2.5 times greater than the base pan height. The temperature controlling component is disposed on an exterior outer wall of the double walled dome lid. The temperature controlling component includes a heating element that is electrically coupled to the temperature controlling component. The heating element is radially disposed about the exterior inner wall surface of the domed inner wall and positioned within the domed outer wall.

Provided is a cooking appliance that includes an oven cavity and an oven door is pivotally coupled adjacent to an entrance leading into the oven cavity, and a method of controlling such a cooking appliance. The oven door includes a substantially opaque region that interferes with external observation of the oven cavity while the door is in the closed orientation, and an electrochromic indicator provided to the opaque region. The electrochromic indicator includes a material with a first appearance that renders the electrochromic indicator substantially indistinguishable from the opaque region in a first operational state, and a second appearance in a second operational state that contrasts with the opaque region to issue a notification related to operation of the cooking appliance.

Disclosed is a portable platform with a plurality of panels configured to have a folded state and an extended state, wherein the platform is buoyant in water. The platform is configured to provide a substantially horizontal surface above a water surface when in the extended state and placed in a body of water. A first one of the plurality of panels is a support panel that may include a heat resistant support plate on which a barbecue or stove may be placed and/or secured. A second one of the plurality of panels has an aperture configured such that the barbecue fits through the aperture when the platform is in the folded state. A third one of the plurality of panels that is a cover panel that enables the platform to enclose the barbecue when in the folded state. The cover panel may have a heat resistant protective plate and the protective plate on the cover panel may have a recess to accommodate the barbecue when the platform is in the folded state.

A method for controlling the cooking process in a cooking chamber of an oven is provided. The chamber includes at least one heating element, at least one fan having respective intake and delivery areas, and at least one baking tray. A temperature sensor is arranged in the delivery area, measuring the temperature of the air and/or steam which comes into contact with the food at the entry to the at least one baking tray, and compares that to the cooking temperature which is set in the corresponding cooking program. The method includes: providing a second temperature sensor in the intake area of the fan; calculating temperature difference detected by the sensors; setting a predetermined difference between the temperatures; and controlling the heating element and the fan during cooking to keep the temperature difference in the cooking chamber equal to or below the predetermined value throughout the actual cooking time.