A sealed oxygen-tight cooking device for food comprising a first layer (6) with means for preventing inflation by warm moist air during cooking, a second layer impervious to grease and liquid from the food, a fat-absorbing support layer (1) between the first layer and the second layer, wherein the fat-absorbing support layer (1) has openings (3) there through, said fat-absorbing support layer is adapted to support a food thereon, and the food (5) placed on the fat-absorbing support layer (1), wherein the first layer, the second layer and the fat-absorbing support layer are made from materials suitable for use in an oven.

A sealed oxygen-tight cooking device for food comprising a first layer (6) with means for preventing inflation by warm moist air during cooking, a second layer impervious to grease and liquid from the food, a fat-absorbing support layer (1) between the first layer and the second layer, wherein the fat-absorbing support layer (1) has openings (3) there through, said fat-absorbing support layer is adapted to support a food thereon, and the food (5) placed on the fat-absorbing support layer (1), wherein the first layer, the second layer and the fat-absorbing support layer are made from materials suitable for use in an oven.

An oven member that may be positioned over a cooking station base with gas flame burners. The oven member includes an inner shell, an outer shell, and lower and upper stones. The inner shell includes a ridge and a ledge and positioned over the cooking station base. The lower stone is configured to be positioned adjacent the ridge of the inner shell and the upper stone is configured to be positioned adjacent the ledge of the inner shell so that the lower stone is positioned parallel relative to the upper stone to at least partially define a baking chamber between the lower and upper stones. The outer shell is sized to be positioned over the inner shell with a gap defined between the inner and outer shells, the outer shell including an oven door positionable over an access opening defined in the outer shell. The access opening is sized and configured to facilitate accessing food product in the baking chamber such that the access opening is accessed along a front side of the oven member. Further, the inner shell defines one or more exhaust ports positioned at a level below the upper stone to funnel heat directly from the baking chamber.

An oven member that may be positioned over a cooking station base with gas flame burners. The oven member includes an inner shell, an outer shell, and lower and upper stones. The inner shell includes a ridge and a ledge and positioned over the cooking station base. The lower stone is configured to be positioned adjacent the ridge of the inner shell and the upper stone is configured to be positioned adjacent the ledge of the inner shell so that the lower stone is positioned parallel relative to the upper stone to at least partially define a baking chamber between the lower and upper stones. The outer shell is sized to be positioned over the inner shell with a gap defined between the inner and outer shells, the outer shell including an oven door positionable over an access opening defined in the outer shell. The access opening is sized and configured to facilitate accessing food product in the baking chamber such that the access opening is accessed along a front side of the oven member. Further, the inner shell defines one or more exhaust ports positioned at a level below the upper stone to funnel heat directly from the baking chamber.

A system and method for cooking food products in a water bath are disclosed. Such a system may include a bracket comprised of one or more member spans mated with a fastener or adhesive. The one or more member spans may be comprised of one or more: members or adjustable member spans; first raised portions; second raised portions; first coupling structures; second coupling structures; and water level markings. Such a method may include filling a first pan with a food product; securing a bracket formed from two or more of a plurality of members onto a second pan; filling the second pan with water; placing the first pan onto the bracket; and baking the food product.

A system and method for cooking food products in a water bath are disclosed. Such a system may include a bracket comprised of one or more member spans mated with a fastener or adhesive. The one or more member spans may be comprised of one or more: members or adjustable member spans; first raised portions; second raised portions; first coupling structures; second coupling structures; and water level markings. Such a method may include filling a first pan with a food product; securing a bracket formed from two or more of a plurality of members onto a second pan; filling the second pan with water; placing the first pan onto the bracket; and baking the food product.

A stacked oven may include a supporter installed between a first oven at a lower portion of the first oven and a second oven above the first oven and fixing the second oven at a position spaced apart upward from the first oven. The supporter may include a first installation member that includes a vertical extending member that contacts a side surface of the first oven, a lateral extending member that extends from an upper portion of the vertical extending member in a direction toward a center of the first oven, and a load support provided between a lower portion of the lateral extending member and the first oven; a second installation member that includes a lower surface support and a side surface support that contact a lower surface and a side surface of the second oven, respectively, and having an angle with respect to each other, and a guide that extends upward and outward from an upper end of the side surface support; and a connection member that vertically connects the lateral extending member and the lower surface support.

A convertible multipurpose cooking article for food products includes a mat for receiving food products, the mat including a first side and a second side extending between a first end and a second end, openings disposed throughout the mat, the mat being sufficiently flexible to be repeatedly flexed between an open configuration in which the mat is flat, and a closed configuration juxtaposing the first end and the second end in which the mat defines a continuous sidewall encircling a volume and the first side and the second side encircle opposed upper and lower openings to the volume, and a fastener assembly configured to be repeatedly secured, for securing the first end to the second end when the mat is in the closed configuration, and separated, the fastener assembly including a structure thereof proximate to the first end and a complemental structure thereof proximate to the second end.

A convertible multipurpose cooking article for food products includes a mat for receiving food products, the mat including a first side and a second side extending between a first end and a second end, openings disposed throughout the mat, the mat being sufficiently flexible to be repeatedly flexed between an open configuration in which the mat is flat, and a closed configuration juxtaposing the first end and the second end in which the mat defines a continuous sidewall encircling a volume and the first side and the second side encircle opposed upper and lower openings to the volume, and a fastener assembly configured to be repeatedly secured, for securing the first end to the second end when the mat is in the closed configuration, and separated, the fastener assembly including a structure thereof proximate to the first end and a complemental structure thereof proximate to the second end.

A toaster oven includes a housing having an internal heating compartment, at least one heating element within the internal heating compartment, a vent associated with at least one wall of the internal heating compartment, the vent being moveable between an open position where air is permitted to pass into the internal heating compartment through the vent, and a closed position where passage of air into the internal heating compartment through the vent is inhibited. The vent is configured to move from the closed position to the open position in response to a biasing force exerted by a food support tray received within the internal heating compartment.