A cooking appliance having a main body provided therein with a cooking space, a rack formed on a lateral wall of the cooking space, a door configured to open and close the cooking space, and a storage vessel which is held in the rack and in which a food item is placed. The storage vessel may include a first piece having a plurality of removing holes in a portion, in which a food item is placed, in transverse and vertical direction, and at least one bent portion on an edge thereof, a second piece onto which the first piece is mounted, and which has a bent portion at a position corresponding to the bent portion of the first piece, and an insulating member made of an electrically insulating material, disposed on an edge of the first piece, and disposed between the first piece and the second piece.

A frangible laminate includes first, second and third webs, and the second web is positioned between the first and third webs. The forming of the frangible laminate includes adhesively bonding a first plurality of sections of the second web to the first web, applying release material in order to inhibit at least some of any bonding between the first plurality of sections of the second web and the third web, and adhesively bonding a second plurality of sections of the second web to the third web. The frangible laminate is separated into a first laminate and a second laminate, so that the first laminate includes the first web and the first plurality of sections of the second web, and the second laminate includes the third web and the second plurality of sections of the second web.

Disclosed herein is a terminal device and a cooking apparatus capable of guiding an arrangement of a food item in the cooking apparatus comprising a plurality of heat sources to form a plurality of cooking zones having different heating characteristics. The terminal device comprises an imaging device, a user interface provided to display an image captured through the imaging device and provided to receive an input from a user, and a controller configured, in response to determining that the captured image corresponds to an image of a cooking apparatus and in response to obtaining food item information from the user, to control the user interface to display an augmented reality (AR) image of the food item superimposed on a recommended cooking zone among a plurality of cooking zones of the cooking apparatus.

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 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 liner for a crisp plate includes ceramic nanoparticles and a polymer material combined with the ceramic nanoparticles to provide a mixture. A network of carbon nanotubes is embedded within the mixture to form a composite matrix, wherein the carbon nanotubes are unidirectionally aligned within the composite matrix.

A heating cooking apparatus includes a heating cooking chamber (100A) and a first air sending unit (14). The heating cooking chamber (100A) includes an accommodation space (120) that accommodates an object to be heated, and a first space (130) that communicates with the accommodation space (120). The first air sending unit (14) includes a first partitioning member (14B) positioned between the first space (130) and a first air sending chamber (14A), a first suction hole portion (14D) disposed in the first partitioning member (14B) and configured to suction air inside the heating cooking chamber (100A), and a first blow-out hole portion (14C) disposed in the first partitioning member (14B) and configured to blow air into the heating cooking chamber (100A). The accommodation space (120) is a space that can accommodate the object to be heated and has a predetermined capacity. The first space (130) indicates a space into which the object to be heated is prohibited from entering.

A cooking vessel includes a cooking surface and a lower portion positioned below the cooking surface. A first material is disposed within the lower portion and is in thermal proximity to the cooking surface. The first material increases in temperature upon absorption of electromagnetic radiation. A second material is disposed within the lower portion and in thermal proximity to the cooking surface. An electrical current is induced in the second material upon exposure to an electromagnetic field. Both the first material and the second material are configured to heat the cooking surface of the cooking vessel when used in a microwave oven or on an induction cooktop, respectively.

A multi-tier rack assembly for use in an oven including a cooking chamber, a convective heating system configured to provide heated air into the cooking chamber, and a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber may include a bottom tier rack and a top tier rack. The bottom tier rack may be removable/insertable relative to the cooking chamber to be supported at a bottom wall of the cooking chamber. The bottom tier rack may include a first frame including a plurality of first frame members that surround a first grate structure. The top tier rack may be removable/insertable to be supported by the bottom tier rack. The top tier rack may include a second frame including a plurality of second frame members that surround a second grate structure. Each of the bottom tier rack and the top tier rack may define a lateral gap proximate to sidewalls of the cooking chamber and a rear gap proximate to a back wall of the cooking chamber to permit, along with the first and second grate structures, airflow vertically through, along sides, and along a back of the bottom and top tier racks, respectively.

A biodegradable microwave susceptor and constructs incorporating the susceptor are disclosed for heating a food item in a microwave oven. The biodegradable microwave susceptor includes a patterned susceptor layer of metal on a biodegradable substrate. Selected areas of the susceptor layer may be demetallized to remove susceptor material. The susceptor may be incorporated into a construct for containing or supporting a food item to be heated.