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US 4,950,524 AGranted
Bacon pad
OwnerRobert L. Hackerinventor
Life of this patent
Estimating the term…
Abstract
A bacon pad made of liquid absorbent wood fibers is suitable for cooking bacon in a microwave oven. The pad is made as a three-ply laminate, with a corrugated center ply sandwiched between two flat outer plies. The pad is designed to absorb fat from the bacon while maintaining adequate mechanical strength. In one version, the pad is formed with angled barriers to positively prevent liquid fat from flowing off the pad.
Claims6
A bacon pad for cooking bacon or the like comprising:
- a. a first outer ply of flat non-metallic liquid absorbent material having outside and inside surfaces and a size and shape suitable for holding a selected number of bacon strips thereon and for insertion into a microwave oven;
- b. a center ply of non-metallic corrugated liquid absorbent material having opposed upper and lower peaks and being coterminous with the first ply, the lower peaks of the center ply being adhesively bonded to the inside surface of the first ply with an adhesive made from starch granules suspended in water;
- and
- c. a second outer ply of non-metallic flat material, the second outer ply being adhesively bonded to the upper peaks of the corrugated center ply with an adhesive made from starch granules suspended in water and being coterminous therewith to create a three ply laminate,
- so that liquids secreted from the bacon during cooking is absorbed into the first outer ply and the center ply.
2 more elements
A pad for cooking bacon or the like in a microwave oven comprising:
- a. a generally rectangular tray formed with a plurality of crease lines parallel to and at a predetermined distance from the tray peripheral edges to thereby create a generally flat central area and a plurality of margins bounding the central area, the central area being dimensioned to support a selected number of bacon strips, the margins being folded upwardly slightly from the plane of the central area;
- and
- b. at least one handle integrally joined to a selected margin, where in the tray and handle are made from a non-metallic laminate comprising a center corrugated ply having upper and lower peaks and first and second outer plies adhesively bonded to be center ply lower and upper peaks, respectively, by an adhesive made from starch granules suspended in water, the center and outer plies being made from liquid absorbent materials,
- so that fat exuded from the cooking bacon is positively retained within the tray central area by the angled margins and is absorbed therein.
1 more element
A method of making pads for cooking bacon or the like comprising the steps of:
- a. providing a web of flexible corrugated non-metallic liquid absorbent material having upper and lower peaks;
- b. adhesively bonding first and second outer webs of non-metallic flat flexible liquid absorbent material to the respective peaks of the corrugated web with an adhesive made from starch granules suspended in water to thereby create a three-ply laminate;
- c. providing a die board corresponding to a generally rectangular pad dimensioned to hold a selected number of bacon strips and to fit inside a microwave oven;
- and
- d. simultaneously cutting the laminate with the die board at selected locations therealong to produce the pads and creating the laminate first outer web at selected locations thereon to form a planar central area with margins around the periphery of the pad.
2 more elements
Dependencies are inferred from the claim text.