Exemplary embodiments of a kamado-style cooker configured for use with pelletized fuel are disclosed. Certain embodiments include a cooking space above a firebox space. Various novel aspects of the cooker provide for thermal energy management within the firebox space such that temperature sensitive components of a wood pellet storage, delivery and combustion subsystem (e.g., electronic controllers, motors, pellet hopper and auger) may be housed within the firebox space, I.e., housed internal to the ovoid structural envelope of the cooker.

An ovenable tray composite comprises a polymeric based liner and a fiber based component. The polymeric based liner incorporates polyolefin materials for performance in both adhesion (during use) and separation (for disposal) from the fiber based component, as well as high temperature resistant polymers that allow for the entire tray composite to be ovenable. Packages made from the lined trays described herein can be used for packaging food items intended to be heated for cooking or reheating the contents.

An ovenable tray composite comprises a polymeric based liner and a fiber based component. The polymeric based liner incorporates polyolefin materials for performance in both adhesion (during use) and separation (for disposal) from the fiber based component, as well as high temperature resistant polymers that allow for the entire tray composite to be ovenable. Packages made from the lined trays described herein can be used for packaging food items intended to be heated for cooking or reheating the contents.

An animal carcass cooking and roasting assembly and method of use in an oven, the assembly including a base tray, a liquid container mounted on and connected to the tray in a rack in a spaced apart upright position, the container arranged to receive a substantial amount of heat by conduction from the tray by the use of a tray and container connecting thermal via, the container arranged to fit within an open end of the carcass and wherein the opposite end of the carcass is tightly plugged or closed to form an isostatic chamber to contain liquid evaporated from the container within the carcass during the cooking process.

An animal carcass cooking and roasting assembly and method of use in an oven, the assembly including a base tray, a liquid container mounted on and connected to the tray in a rack in a spaced apart upright position, the container arranged to receive a substantial amount of heat by conduction from the tray by the use of a tray and container connecting thermal via, the container arranged to fit within an open end of the carcass and wherein the opposite end of the carcass is tightly plugged or closed to form an isostatic chamber to contain liquid evaporated from the container within the carcass during the cooking process.

A cooking appliance includes a cooking cavity, a microwave module, and a turntable rotatably mounted in the cooking cavity. An upper pan is mounted above the turntable. The cooking appliance also includes a motor operatively coupled to the turntable to rotate the turntable and the upper pan within the cooking cavity.

An article of manufacture includes a wall portion having a wall inner surface and a wall outer surface, a base portion having a base inner surface and a base outer surface, at least a portion of the wall portion and the base portion forming a vessel to retain fluid therein, at least part of the base portion configured to receive heat, and a plurality of shaped portions with at least three sides extending above, each shaped portion of the base inner surface including at least three sides and polygonal shaped tops, each of the plurality of shaped portions capable of supplying heat from the sides to fluid adjacent to the sides, the plurality of shaped portions including the polygonal shaped tops to induce creation of a plurality of hexagonal convection cells in contact with a surface of the fluid which increases heat transfer from a heating source to the fluid.

An article of manufacture includes a wall portion having a wall inner surface and a wall outer surface, a base portion having a base inner surface and a base outer surface, at least a portion of the wall portion and the base portion forming a vessel to retain fluid therein, at least part of the base portion configured to receive heat, and a plurality of shaped portions with at least three sides extending above, each shaped portion of the base inner surface including at least three sides and polygonal shaped tops, each of the plurality of shaped portions capable of supplying heat from the sides to fluid adjacent to the sides, the plurality of shaped portions including the polygonal shaped tops to induce creation of a plurality of hexagonal convection cells in contact with a surface of the fluid which increases heat transfer from a heating source to the fluid.

The present invention relates to a support system (10) for an object, in particular for food (34) being treated. The support system (10) comprises an upper part (12) and a lower part (14). The upper part (12) includes a support plate (16) for bearing the object (34). The support system (10) comprises at least three guiding elements (20) and a guiding rail (22). The guiding elements (20) belong to one of the upper part (12) or the lower part (14), while the guiding rail (22) belongs to the other one of the upper part (12) or the lower part (14). The guiding rail (22) is formed as a circular ring and includes at least three identical segments. Each segment of the guiding rail (22) includes at least three horizontal sections arranged at different levels. The upper part (12) is rotatable with respect to the lower part (14) around a common vertical central axis. The guiding elements (20) are sliding along the guiding rail (22) during the rotation of the upper part (12) with respect to the lower part (14). The level of the support plate (16) is adjustable by the rotation of the upper part (12) with respect to the lower part (14).

Cookware, and an induction cooking system including the cookware, include a container, a base layer, and a susceptor layer. The container and the base layer are non-magnetic at room temperature, while the susceptor layer is magnetic at room temperature and has a Curie temperature at which the susceptor layer becomes non-magnetic. During heating of a material within the container, the base layer functions as a passive heat exchange to transfer heat across the susceptor layer. Further, during the heating, the base layer conducts an electric current when the susceptor layer approaches a leveling temperature and/or the Curie temperature of the susceptor layer, thereby decreasing an amount of heat produced and resulting in a more even heating of the material.