|
Apparatus
and methods that combine the advantages of microwave cooking with the
advantages of conventional cooking to cook, brown, bake, broil and/or
crust foodstuffs (e.g. poultry, roasts, sausages, et al). Useful for foods
normally oven baked that generate liquid by-products. This
invention is useful in domestic, commercial and industrial food
preparation. It has independent utility and can be employed with the
inventor’s other inventions that improve, simplify and speed food
preparation. |
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RAW FOUR POUND
CHICKEN |
MICROWAVE ONE
SIDE THEN THE OTHER |
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FINAL BROWNING AND
CRUSTING DIRECTLY UNDER OVEN BROILER |
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MICROWAVE + OVEN
BROILER = TURKEY DINNER |
SHISH KABOB |
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ROAST BEEF DINNER
-RAW |
MICROWAVED BEFORE
OVEN BROILING |
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INTERIOR FINISHED
ROAST |
RAW STUFFING WITH
BEEF GRAVY |
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FINISHED STUFFING |
MICROWAVED AND OVEN
BROILED STEAK DINNER |
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|
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HASH BROWNS RAW THEN
OVEN BROILED |
BACON |
|
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|
RAW |
HAMBURGER/HOT DOG
DINNER |
FINISHED |
|
|
|
RIBS |
MICROWAVED AND OVEN
BROILED |
SAUSAGES |
|
|
Apparatus
and methods that combine the advantages of microwave cooking with the
advantages of conventional cooking to cook, brown, bake, broil and/or
crust foodstuffs (e.g. poultry, roasts, sausages, et al). Useful for foods
normally oven baked that generate liquid by-products. This
invention is useful in domestic, commercial and industrial food
preparation. It has independent utility and can be employed with the
inventor’s other inventions that improve, simplify and speed food
preparation.  |
