Kraft General Foods, Inc.

General Foods Limited

Joyce M Kearns

Richard J Scarpellino

Fouad Z Saleeb

Improved dried fruits having improved handling and physical properties are provided by coating the fruits with a finely divided specially prepared calcium citrate reaction product. Also included is the combination of these improved dried fruits with dry cereals.

Dried fruits and cereal combinations thereof

The invention relates to a method of cooking or reheating a combustible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C. The improved apparatus also incorporates a solid microwave interactive material in conductive heat transfer contact with the microwave susceptible liquid.

Microwave cooking utensil employing two different microwave susceptors

The invention relates to a method and apparatus for cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C.

Microwave cooking apparatus

The invention relates to a method of cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat within an inner vessel with the inner vessel providing conductive heat transfer between the microwave susceptible liquid and the cooking oil or fat. The process involves placing a comestible in the cooking oil or fat within the inner vessel and irradiating the cooking utensil containing the comestible for a period of time effective to cook the comestible. The microwave susceptible liquid when subjected to microwave energy functions to transfer sufficient heat to the cooking oil or fat to maintain a temperature on the surface of the comestible within the range of from 125.degree. C. to 225.degree. C.

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New City, NY, United States of America

Joyce M Kearns