US 4,390,555 A · Microwave oven cooking method

Abstract

The defrosting and subsequent heating, cooking and/or baking of a frozen convenience food, in a microwave oven, is enhanced by surface-defrosting-wetting the surface of said frozen food with water to cause a positive surface-to-core differential in microwave lossiness in said food prior to exposing said surface-defrosted food to microwave radiation. Described is the step of blotting and/or draining off excess water after wetting and prior said exposure to microwave radiation. Described is adding replacement frying oil to microwave-heated fried convenience food. Also, described is the combination of the methods of this invention with the methods and apparatus described in U.S. Pat. Nos. 3,985,990 and 3,985,991 and in copending application U.S. Ser. No. 129,360, filed Mar. 11, 1980. The harvest-freezing for later defrosting of certain foods is described.

Claims4

Dependent claims

In a method of defrosting and heating in a microwave oven a frozen food, the steps which include:

surface-defrosting-wetting said frozen food with water to create a positive surface-to-core differential in microwave lossiness in said food,
enclosing said food in an inner, microwave-permeable member which contains a plurality of openings of sufficient size to permit the passage across said member of liquid-and-oil by-products of said food when evolved from said food due to exposing said food to microwave energy and of sufficient size to limit the passage across said member of said liquid-and-oil when said liquid-and-oil is not exposed to microwave energy,
containing said food and said inner member in an outer microwave-permeable container fabricated to contain water and oil therein, and
exposing said food to microwave radiation until said food defrosts and heats.

1 more element

Dependencies are inferred from the claim text.

Microwave oven cooking method

Life of this patent

Microwave oven cooking method

Life of this patent

Abstract

Claims4