Jan. 23, 1940.
`
`‘
`
`l. NACHUMSOHN
`COOKING APPARATUS
`
`V
`
`, 2,187,888
`
`Filed May 21, 1936
`
`V
`
`3 Sheets-Sheet 1
`
`
`
`
`
`
`
`
`
`
`
`
`FISH
`
`_
`
`.,,,,,-..-,,,% V
`
`
`
`
`
`M EAT
`minuhs per
`boand
`
`Euro-Pro v. Acorne
`
`Euro-Pro Exhibit 1004
`Euro-Pro Exhibit 1004
`Euro-Pro v. Acorne
`Page 1 of 8
`IPR2014-00182
`Page 1 of 8
`Page 1 of 8
`
`

`

`Jan. 23, 1940.
`
`l. NACHUMSOHN
`COOKING APPARATUS
`
`2,187,888
`
`Filed May 21, 1936 \
`
`3 Sheets—Sheet 2
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`
`Page 2 of 8
`Page 2 of 8
`-
`
`

`

`Jan. 23, 1940.
`
`I. NACHUMSOHN
`CO OKING APPARATUS
`
`Filed May 21, 1936
`
`2,187,888
`
`‘ 3 Sheets—Sheet} 5
`
`
`W...T€'\>lfl’Auhflhriflflq
`
`.....~.NutnuIii.‘unnuxnlltI||:I.~IIIIIIII.u|IIII‘I.roII.I|
`
`
`
`.NH
`3...!
`
`
`
`Page 3 of 8
`Page 3 of 8
`
`

`

`Patented Jan. 23, 1940
`
`2,187,888
`
`UNITED STATES
`
`PATENT OFFICE
`
`2,187,888
`COOKING Hummus
`Irving Nachumsohn, Chicago, Ill.
`.
`Application May 21, 1933, Serial No. 80,948
`9 Claims.
`(Cl. 219—35)
`
`My present invention relates to a method and
`means for cooking electrically and more partic-
`ularly it involves the method of cooking by means
`of an electrically operated appliance the latter
`of which is more specifically of the portable type.
`In one respect the apparatus shown in the pres-
`ent embodiment is comparable with a class of
`cooking devices now known to the public as
`electric roasters. However, as the specification
`10
`progresses it will readily become manifest that
`' numerous cooking applications other than mere
`roasting may be carried out with my invention by
`virtue of the features of novelty incorporated
`therein.
`.
`
`15
`
`20
`
`45
`
`50
`
`55
`
`One object in my invention is to provide an
`improved cooking means capable of meeting the
`diversified phases in the general art of cock-
`ing, such as baking} searing, scalloping, steam-
`ing, stewing and so forth. A further object is
`to provide portable apparatus of the class de-
`scribed having new and useful features of con-
`struction and operation.
`An important object of my present invention
`is to provide a portable electric roaster which
`positively overcomes, as expert cooking tests have
`proven,‘ some of the objections existent in devices
`of this class in use heretofore. Considering such
`last named devices, it is well known that there is
`much to be desired by way of results from a
`scientific cooking angle; such results being much
`less satisfactory than those obtainable when sim-
`ilar foods are heat treated in gas. electric or other
`ranges of the larger and less portable type.
`Considering electric masters in use heretofore,
`their inherent shortcomings as compared with
`larger ranges are particularly noticeable when
`they are used to roast a fowl or other meats. ‘One
`of the reasons for this is due to the fact that
`with the larger and less portable ranges, the
`problem of heat distribution by way of conduc-
`tion, convection and/or-radiation in order to
`treat" all parts of the- food in proper proportions
`is not so serious. This, because when. a conven-
`tional oven roastpan containing the food is put -
`into the comparatively large ovens the entire.
`ro‘astpan and food contents including even the
`lid occupy a relatively small portion in the. oven
`and possess comparatively little mass next
`to
`the heated bulk comprising the oven and stove.
`Hence, if the covered roastpan is placed some-
`what central in the oven and the heat distribu-
`tion in the latter is even moderately uniform, the
`problem of treating all portions of the food prop-
`erly is not so difficult. With an electrically op-
`erated roaster of the portable class 'however, the
`problem of distributing heat to all portions of
`the food contained in the food compartment is
`considerably more difficult because for reasons
`of compactness, efficiency as well as economy, it
`is essential that a more intimate relation be em-‘
`
`played between the source of heat and the food
`to be treated thereby.
`.
`.
`,
`In the roasting of meats and other foods it
`is desirable that they are properly browned ‘or
`' scared and one of the disadvantages in the older’
`type roasters above referred to resides in the
`fact that in order to brown or sear food prior
`to the subsequent and slower step of roasting,
`it has been necessary to partially or wholly fry
`such foods. This is exemplified by the fact that 10’
`with such devices
`even the manufacturers
`thereof recommend “browning” a roast by turn-
`ing the latter over several times in the preheated
`vessel in order to brown the(surfaces of same.
`This procedure, in a true cooking sense, actually 15
`constitutes frying because browning or searing,
`as such, is accomplished by the drying effect on
`the surface of the food due to the application of
`heat other than by direct thermal contact be-
`tween food container and food; the latter being 420
`the process which prevails when using the con-
`ventional frying pan over a heat source.
`Electric masters are desirably compact and
`light for the sake of portability and by virtue of
`their general design possess
`relatively little
`thermal inertia or heat storage capacity as com- 25
`pared with larger ovens of stoves or ranges. For
`this reason it is important to obviate the neces-
`sity of frequent handling and close watching
`of the food being cooked in an electric roaster
`since each time the lid of the latter is removed 30
`the internal temperature will drop rapidly, in-
`troducing attendant disadvantages in cooking by
`way of time and results.
`Therefore, in carrying out an important object
`of this invention, the structure and arrange- 35~
`ments of parts as well as the thermal values
`therein are such as to enable the attainment of
`more satisfactory results than with older types of
`electric roasters. For example, tests have proven
`that it is possible to place a fairly large portion 40
`of meat to be roasted in this unit, adjust the,
`thermostat to predetermined value or. values and
`after a given period of time produce a properly
`browned or seared roast without frequent re-
`moval of the cover of the roastpan. Thus, ex-
`cessive heat and steam are not permitted to
`escape and less frequent attention, or cooking
`experience is necessary.
`To the attainment of these and numerous other
`objects and advantages which will 'become obi 5°
`vious as the specification progresses, my inven-
`tion consists in the features of novelty described
`herein, illustrated in the accompanying draw-
`ings forminga part hereof and more particularly 55
`pointed out in the appendant claims.
`In the drawingsillustrating a preferred form "
`of the invention, Figure 1 is a front elevation
`of the assembled apparatus; Figure 2 is an en-
`larged fragmentary showing of the apparatus as 59
`
`-
`
`Page 4 of 8
`Page 4 of 8
`
`

`

`2
`
`2,187,833
`
`10
`
`15
`
`25
`
`30
`
`35
`
`40'
`
`or other electrically insulating cement OB. this
`expedient serving to retain the convolutions of _
`resistance wire in permanent spaced relation:
`and it is preferable to coat the completed wind-
`ing, with the exception of the portion 8A thereof,
`with asbestos or liquid porcelain substances well
`known in the art. By thus providing a plastic
`coating of insulating material on the completed
`winding and drying the same before the element-
`supporting shell 6 is assembled to the remaining
`parts, said coating protects the element during
`handling and permits an outer wall of heat-
`resisting material
`to be packed therearound
`without disturbing the windin proper. The ce-
`ment BB is shown only am d the lower half
`of the winding 8, the upper turns being shown
`exposed for illustration purposes only.
`In order that a portion of the heating unit.
`such as 8A, may act to convey radiant and re-
`flected energy to the food, provision is made
`whereby a plurality of paths for said energy,
`lead into communication with the food placed in
`the cooking pair I. Referring now to Figure 4
`.it will- be seen that this is accomplished by the
`provision of an annular row of rectangular win-
`dows, or Openings 6", disposed in a series adja-
`cent the upper edge of the element-supporting
`vessel e, said openings being located so as to
`permit
`the upper winding IA to extend cen-
`trally and longitudinally of the series.
`In order
`that the element 8A be also electrically insue
`lated from its support 6, the insulating band I
`is comb shaped, the upper edge thereof termi-
`nating in a series of lugs or. teeth In which
`occur in alteration with the windows 8'1.
`Whereas the element 8 is virtually imbedded
`in a refractory material and its temperature is
`therefore kept comparatively low due to the
`thermal conductivity of the relatively dense mass
`surrounding. the individual
`turns thereof the
`element 8A, even though it is of the same cross-
`section as the turns 8 and connected in series.
`therewith so as to carry the same current, is
`permitted to attain a much higher temperature
`at the portions II thereof because said portions
`are'suspended in air the thermal conductivity
`of which is relatively low.
`In operation.
`the
`portions ll may be made to attain even a dull
`red visible glow while the turns 8 are kept con-c
`siderably below this temperature because the
`dense or solid substance surrounding the latter
`comprises a more emcient
`thermal conductor
`which thus” conducts the heat to the wall I.
`,
`' With the above described arrangement a con-
`tinuous'complete winding establishes two sources
`of heat; one, a spread out or diffused source of
`conducted heat which is uniformly distributed
`
`'
`
`10
`
`‘
`"
`
`15
`
`20
`
`25
`
`30
`
`35
`
`40
`
`'55
`
`70'
`
`75.
`
`illustrated in Figure 1 with wall portions broken
`away progressively to illustrate the general ar-
`Figure 3 is a sectional '
`rangement of the parts.
`plan View,
`looking downwardly along the line
`3—3 of Figure 2; Figure 4 is an enlarged frag-
`mentary view of the side wall and illustrates the
`improved form of heating element employed in
`the side walls of the apparatus; Figure 5 is a-
`fragmentary view of the electric heating element
`employed to heat
`the bottom surface of the
`cooking vessel; Figure 6 is a vertical section
`taken along lines 6—6 of Figure 1: Figure 7 is
`the wiring diagram showing the electrical circuit
`employed and Figure 8 illustrates one of the many
`possible cooking charts which may be used in
`carrying out one or more of the aforementioned '
`objects.
`With particular reference to Figures 2 and 6
`the oval-shaped roastpan is indicated as l. The
`vertical walls of said pan are made integrally
`with the bottom 2 thereof and extend down-
`wardly to join said bottom at rounded corners I
`provided for a purpose hereafter described. Ad-
`jacent the upper annular rim 4 of the roastpan
`a struck out shouldered portion 5 is' provided to
`serve as the means for removably suspending
`the roastpan as shown
`Referring now particularly to Figures 2, 4 and'
`6 an outer pan 6 may be seen which houses the
`roastpan l and it is made somewhat larger than
`’the latter.
`Unlike with the roastpan, the shell 6
`has a square U-shaped cross-section the pur-
`pose of which is to provide a greater space be-
`tween these two pans at the point 1 between
`their respective corners for reasons hereafter
`described.
`The shell 6 has wound therearound an elec-‘
`trical heating element 8. said element being in-
`sulated from the shell by a band of insulating
`material 9 comprising mica, asbestos or any other
`. suitable substance.
`I have found by employing
`a flat ribbon resistance element, instead of round
`wire, that several advantages are gained In
`the winding of the resistance ribbon around the
`side walls of the inner shell, which operation is
`done before said shell is assembled to the other
`parts, it is preferable to first wrap this shell
`with the insulator 9 and thereafter to spiral
`the spaced windings tightly around the insulated
`periphery. Thus, by employing a ribbon ele-
`ment a greater tensiOn may be exerted during »
`the winding operation with less tendency for
`' the winding to cut into the-insulating band. At
`the same time the tension thus gained provides
`a more intimate thermal relation betWeen the
`resistance element and the container 8. \with
`considerably more area of contact between these
`elements due to the flat surface of the ribbon.
`and a consequent reduced thermal drop there-
`between.
`For pr per browning or searing of a roast or
`as heretofore explained I have found
`' other foos
`_
`' thatit is highly "desirable to. provide a definite '
`portion of purely radiant heat properly focussed
`on the food. This provision partially obviates
`the necessity of frequent attention and turning
`of the food during the cooking process and with
`the other values of conducted and convected heat
`properly proportioned I have found that a. prep-
`aration of food may be booked evenly and prop-
`erly browned without human attention.
`As. shown in Figures 2 and 4 such a source
`of radiant energy is provided in the uppermost
`convolution 8A of the element 8. The ribbon
`element 8 (see Flume/2) is imbedded in a ceramic
`
`peripherally throughout the major area com-
`"
`.prlsing the side wall of the vessel 8 and two,
`an upper source of radiant energy emanating so
`from a plurality of individual points ll. How-
`ever in- carrying out some of the enumerated
`objects of my invention/ the mere provision of
`two sources or heat
`is not adequate. as will
`- hereinafter appear, for the distribution of each};
`source of heat to the proper locations as well as
`in correct proportions.
`A band of metal
`l2, ovalled in a uniformly
`spaced relation around the element-supporting
`70"
`member 6, serves as the outer casing of the de-
`vice. An oval frame I! made ei er of a cast-
`3 113g or .a. metal stamping is provi ed. Said frame
`«has an inverted U-shaped cross-section the par-
`allel side walls of which serve to maintain a
`uniform separation between members I and II,
`
`_
`
`75
`
`Page 5 of 8
`Page 5 of 8
`
`'
`
`

`

`9,187,888
`
`3
`
`the space therebetween comprising a hollow wall
`in which is packed any of the well known heat
`insulating substances M, such as asbestos fibres,
`mineral wool or the like.
`In order to complete
`the enclosure necessary for the outer casing an
`oval-shaped bottom [I is provided. This bot-
`tom may be fastened to the outer band i2 as,
`shown at is, Figurez. A relatively short band
`of metal i1 comprising an ornamental skirt, may
`be employed around the, lower edge of the band
`l2 to embellish the device. Four vertical strut
`posts it may also be used to draw the frame
`member I: tightly against the band i2 in which
`case the upper ends of these posts may be pro-
`vided with threads adapted to screw into tapped
`holes in the horizontal wall of the member ll.
`If the latter is of cast metal, depending bosses
`in cast integrally therewith and having tapped
`holes may be provided to receive the upper ends
`of the strut posts.
`'
`In order to facilitate the distribution of heat
`to the food in the proper proportions referred
`to an extra flat heating unit clearly shown in
`Figures 3, 4 and 5 is provided, said element be-
`ing disposed in close thermal relation to the bot-
`tom of the element-supporting vessel 0. The rib-
`bon resistor ‘25 constituting this element is wound
`- on a sheet of refractory material 2!, such as as—
`bestoa or mica, in the manner shown in Figures
`3 and 5. Several projecting portions 22 of the
`member 2i serve to retain the parallel portions
`of the wire 20 in fixed spaced relation.
`It will
`be observed that this heater element is a con-
`tinuous unbroken ribbon wound in tire halves or
`sections, series-connected by a central portion
`2: thereof and terminating at ends 21. A plate
`of heat-resisting insulation 25 serves to prevent
`the metal bottom BA from short-clrcuiting the
`wires 20 and another similar plate 25 may be
`disposed on the opposite side of the element-4
`supporting plate 2i This bottom element should
`be held firmly to the bottom 5A in any suitable ,
`manner. One method for accomplishing this is
`to cement the three plates as a unit‘and there-
`after to cement, clamp or rivet this unit to the
`bottom 5A.
`In any event the insulation pack-
`ing it further serves to press the unit upwardly.
`One reason for dividing the bottom element
`into two separated halves is to provide a means
`to compensate for the oval shape of the entire
`device.
`In the absence of a suitable compensat-
`ing medium, certain shaped foods centrally lo—
`cated within the cooking compartment will have
`a tendency to cook or bake faster along the op—
`posed parallel front and back sides of the com-
`partment. This is readily made manifest in prac-
`tice by baking a pie or cake in the device. ‘A
`fairly large round pie, centrally placed Pin Fig-a
`ure 3, will ordinarily bake more rapidly at the
`portions where the periphery comprising the solid
`crust thereof occurs closest to the oval shaped
`wall of the food compartment. By thus sepa-
`rating the lOWerelement into two halves the ex-
`treme ends of the oval compartment are given
`an added source of heat which applies to the
`end portions of the food, baking the latter uni-
`‘formly. During baking it may be desirable to
`elevate Dies, cakes and the like, in order that
`they occur in a position, vertically, that is some-
`what central with respect
`to the covered en-
`closure. This may be readily accomplished by
`disposing the baking dishes on top or similar
`but inverted dishes or pans, or on an elevated
`_ wire rack, or shelf, not shown.
`In addition to the electrical heating elements
`
`,io
`
`15
`
`20
`
`'25
`
`30
`
`35
`
`45
`
`.50
`
`55
`
`70
`
`iust described, provision is made for setting and
`maintaining-the temperature of the cooking yes--
`sel at any predetermined value.
`uch provision
`comprises a thermostat consisting of a strip of ’
`thermostatic bi-metal 28, a thermo-reSponsive
`contact-supporting spring 29 and a manually ad-
`These ’
`justable but similar contact-spring so.
`spring contact tongues support a pair of co-oper-
`ating contact points Ii, in a well known manner.
`The entire contact tongue and bi-metal assembly
`comprising this thermostat is supported from a
`unitary U-shaped electrically insulating base
`member 32 made of porcelain or any other suit-
`The thermostat j:
`table heat-resisting material.
`15
`is connected between one of the current supply
`wires 33 and the heating elements. the other cir-
`cuitous end of the latter terminating a second
`current supply wire 34. The thermostat assembly
`is enclosed in a metal case' 25 and a strip of
`metal possessing high thermal conductivity serves
`to maintain an intimate thermal relation between
`the thermostat and the bottom 8A of the ele-
`ment-supporting vessel..
`This may be accom-
`plished by inserting one portion of the metal
`strip 20 between the insulating sheet 25 and the
`bottom 0A, the other end portion of said strip be-
`ing wrapped around or otherwise thermally and'
`mechanically fastened to. the case 35. The lat—
`ter may be further fastened to the bottom GA
`by means of screws or rivets not shown.
`In order that a user of the apparatus mayget
`the device to operate at any desired temperature,
`a manually adjustable control member 31 is pro-
`vided. Said member is slidably disposed on a.
`' horizontal rod "which is supported at its ends
`from opposed wall portions 39 formed integral-
`ly with the band i2. The vertical wall portions
`ID, a similar drawn out horizontal wall forma- 5
`tion 4!, together with a rear wall plate 4i spot—
`welded to band i2- comprise a rectangular box- 40'
`like enclosure into which temperature regulation J
`and indicating apparatus is placed. A deor 42,
`made transparent by a glass window 43 therein,
`is hinged for opening; the extreme ends of the
`slide rod 38 forming two pivoted supports there—
`for.
`The adjustable slide 31 is formed to present
`an integral vertical pointer 44 adapted to indi-
`cate the temperature at which the device is set,
`by indexing on a suitably calibrated tempera-
`ture indicating scale 45, said scale being etched
`into or otherwise disposed on the glass win-
`dow. The control member 3'!
`is also provided
`with an integral horizontal portion 45 extend-
`ing towards the body of the apparatus and com-
`prising a shoe adapted to slidably engage a lever
`48. This lever is pivotally supported from plate
`iii as shown at as and is adapted to co-operate
`with the slideshoe is in such a manner as to
`enable the particular horizontal position of the
`slide to determine the angle which the lever 48
`will- described with respect to the plate This
`angular adjustment in turn, determines the hori-
`zontal movement of a plunger pin 50, the unin-
`sulated end of which butts against
`the inner
`face of» the square lever as and the inner in-
`sulated end ti of which likewise presses against
`the contact-mpporting tongue 30. The tension in
`the latter serves to at all times maintain a yield-
`abie and therefore adjustable mechanical con-
`70
`nection between the tongue an and the control .
`member or so that a movement of the latter to
`the right. for example, will, through the structure
`just described, cause the contacts to close. The
`Spring as gm‘possessed with a forward tension 75
`
`10
`
`25
`
`30
`
`35,
`
`'
`
`45‘
`
`50
`
`55
`
`.60
`
`g-
`
`65
`
`Page 6 of 8
`Page 6 of 8
`
`

`

`10
`
`15
`
`30
`
`35
`
`10'
`
`15
`
`20
`
`9, 187,888
`3
`»
`. 4
`copending application for patent, Serial No.
`which normally tends to bring the front contactj
`162,208.
`.
`point thereof away from the rear contact of spring
`A pilot lamp 56 is disposed within the cook
`29. This latter spring is also given an initial
`. book compartment so as to illuminate the exposed
`' forward tension so that it is at all times in yield-
`cooking chart, making the latter
`readable
`able contact with the curved end of the bi-metal-
`through the glass window 43. For purposes of
`lic strip 28.
`In line with thermostat design, the
`safety said lamp is of the low voltage flashlight
`tension of spring 29 should not be so great as to
`bulb type and current therefor is derived by vir-
`impose an excessive load on the bi-metal for the
`latter must be free to flex in response to changes
`tue of the potential drop across the section 23
`in temperature.
`of the bottom heater. Ordinarily a device of this
`character might be operated on a 110 volt, 60
`As shown in Figures 2 and 8, the device may be
`cycle A. C. lighting or power circuit. With the,
`provided with a plurality of cooking charts 53
`pilot bulb potential derived from spaced points
`comprising rembvable cards or etched metal
`adjacent the electrical center of the element,
`plates adapted to be selectively inserted into the
`should a person obtain a shock bycontact be-
`rectangular enclosure by opening the small door
`thereof. As shown to the left of each chart.
`tween a possibly :exposed portion of the lamp
`base or any other live conductor and ground, the
`they are tabulated to indicate the general class
`voltage therebetween would not be much above
`of foods listed thereon. The respective foods are
`55 volts. This expedient provides a safety meas-
`grouped horizontally along the chart so that
`each group will
`lie adjacent a corresponding
`ure against electrical shocks. A pair of wires 23b
`leading from the lamp completes the lamp circuit
`temperature indication on the scale that it is
`to the section 23 through a corresponding pair of
`recommended to cook such foods at. Thus, it will
`terminal lugs 23A connected across the latter.
`be seen that eachchart comprises a series of
`With particular reference to Figure 7 it is to
`indices 54, which fall below predetermined tem-
`be noted that the heater circuit comprises two
`perature readings on the scale 45 and that any
`one index 54 may be allotted to a group of food
`parallel-connected halves. By virtue of the rel-
`atively large periphery of the side wall of the
`preparations that require cooking at the same
`element-supporting vessel, as compared with the
`temperature. A hollow strut post 55 (Figure 3)
`bottom thereof, coupled with the. fact that the
`fastened at one end to the plate 4i and at the
`ribbon resistor
`is, of
`the same cross-section
`opposite end to the thermostat case 35. serves
`throughout the device, the major part. of the
`to maintain a fixed mechanical relation between
`winding is adjacent the side walls. Thus, in order
`the. temperature setting apparatus contained in
`that. both parallel halves of the heater circuit
`the thermostat case. Thus, warpage or distor-
`shall possess substantially the some resistance it
`tion of the metal parts which might tend to
`is necessary that the side heater be tapped for
`change the relation between the apparatus-con-
`connection with line wire 34 towards one end of
`tained in these two enclosures is prevented by
`the side heater, as shown at 51. The other line
`virtue of the rigid connecting medium 55 there-
`wire 33 is connected to the heater circuit through
`between which, at the same time, .serves to pro-
`‘. the thermostat contacts and a resistor r of rela-
`tect the slide pin therein irom the packing or
`insulation surrounding it where it extends trans- ,
`tively high value may be employed to minimize .
`versely through thewalls
`arcing between said contacts.
`In the operation of the device the pilot lamp
`With the above described arrangement it will
`serves the dual purpose of first illuminating the
`be observed that I have combined temperature
`exposed page of the loose-leaf cook book the mo-
`setting and indicating apparatus with pre-ar-
`ment the control knob is pushed to the right
`1 ranged and pre-calibrated-cooldng charts in such
`from the extreme left “oi!” position; such illumi-
`a manner that a novel combination is effected
`nation remaining steady for a while to permit
`and that new and useful results are obtainable ~
`the user to more easily read the cooking informa-
`thereby. Upposite each food item printed on a
`tion and to thereupon locate the pointer to the
`given chart is a figure which represents the
`exact position required. Then the lamp con— [0--
`length or time, in minutes or hours, that the
`tinues to burn steady only until the temperature
`specified quantity of
`food requires cooking.
`within the cooker increases to the point selected
`Therefore, in the use of the device it is not es-v
`sential- that the user thereof have any knowl-
`by virtue of thefood indexed. whereupon the lamp
`flashes on ‘and on intermittently with the ther-
`edge of cooking since it is only necessaryto place
`mostat action. The intermittent flashing there-
`a given food or food preparation into the device,-
`move the control member 31 (which when in the
`fore serves to indicate that the proper tempera-
`ture has been reached and is being maintained.
`"of!" pomtion tothe extreme left opens the con-
`Thus the reading of the cook book occurs under
`tacts) to the right until the pointer thereoffall's
`desirably steady illumination whereas the in-
`. into registration with the index under which the
`termittent illumination, which is objectionable,
`particular Ioodtobecooked islisted. Thus,no
`for reading purposes, does not commence until
`knowledge of temperature nor time requirements
`after the
`chart has been read.
`for a given food is necessary for the temperature
`With reference to Figure 6 it will be noted
`is automatically _ selected when the food is in-
`that radiant energy emanating from element 8A
`dexed and the cooking time for that particular
`travels as indicated by straight broken lines.
`In
`food is then instantly readable opposite the food
`thus indexically selected. While for the purpose ‘
`this connection a reflector 50, comprising a series
`of annular channels made of aluminum or. other
`of this patent-I have shown and described a spe-
`suitable material. is disposed to the rear of the
`cific form of temperature control and indicating
`element 8A. so that the radiant energy directed
`apparatus coupled with a method of setting the
`' towards the rear of said element will be reflected 1,.
`apparatus with one or more food charts which
`into the cooking vessel where it will directly or
`in effect constitutes an electric cooker with a.
`indirectly strike the food. The food vessel
`i is
`built-in cook book; and while the workable ar-
`provided with a series of windows is which fall
`rangement is described in sufficient detail for a
`mechanic skilled in the art, said apparatus is
`into respective registrati’dn with the openings 9
`and permitthe radiant energy to pass freely into 1‘ .
`more specifically described and claimed in my
`
`30>
`
`70
`
`78
`
`Page 7 of 8
`Page 7 of 8
`
`

`

`' 10
`
`01
`
`15
`~
`
`, 5
`2,187,898
`towards the upper portion of said side wall por-
`the toad compartment. A cover or dome to re-
`tions and adjacent said peripheral rim.
`movably fits into the upper portion of the vessel l
`2. Ina device of the character described, the
`by adapting the rim of the former to rest upon
`combination with a receptacle having an electric
`the horizontal shoulder 5. The inner surface 6!
`heating element in intimate thermal relation with
`5 of the cover is coated preferably with a white or
`other light color vitreous enamel so that any
`the periphery thereof; of a cooking vessel within
`said receptacle disposed for removal upwardly
`heat energy directed'upwardly will be reflected
`therefrom; and having a substantial air space
`downwardly upon the food as indicated by the
`between said receptacle and vessel
`to provide
`straight broken lines.
`media for a thermal drop therebetween; and ad- 10
`To further compensate for and with the view
`ditional heating elements adjacent
`the bottom
`of minimizing the heat conveyed to the road by
`direct thermal contact between the food can-
`of said receptacle providing a plurality of heated
`zones spaced apart so as to create a relatively
`tainer and food, a vent 62 may be provided.‘ This
`is shown in the form of an elongated tubular eye-
`colder portion in said bottom towards the center
`thereof.
`15 let which extends transversely through the lower
`3. In a device of the character described, a
`heating element, the inner bottom 6A and the
`receptacle having an electric heating element in
`outer bottom l5, and provides a port into which
`thermal relation therewith, a cooking vessel with-
`cold air may be drawn upwardly and circulated
`around the outer surface of the vessel as indi-
`in said receptacie and removable upwardly there-
`from, said vessel having a plurality of openings 20
`90 cated by the heavy arrows. This effect due to
`adjacent the rim thereof, an air space between
`convection serves to bring the initial cold air
`' into contact with the middle of the vessel
`i first,
`said receptacle and vessel including an atmos—
`pheric air inlet therebelow in communication with
`whereupon said air spreads radially in all direc-
`the said air space and said openings and a dome
`tions, passes upwardly between the vessels l and
`for said device having means for permitting es— 25
`25 6, entering the latter through windows 59 and
`‘
`finally leaving the vessel through one or more
`cape of air rising upwardly through said openings.
`4. In a device of the character described,‘ a
`openings M. The openings are made adjustable
`receptacle, an electric heating element compris-
`by means of dampers 65, in a well known manner.
`-
`ing a source of heat adapted to heat the interior
`The above described expedient
`improves the
`of the vessel through the walls thereof, another 30
`363 emciency of the apparatus in several ways. First
`heating element comprising another source of
`it provides a compensating medium similar to'
`that efif‘ected by splitting the lower element into
`-heat disposed adjacent the side wall of said re-
`two halves for the purpose heretofore described.
`ceptaclenind adapted to directly heat the interior
`of said receptacle, a reflector disposed to the rear
`3b, Secondly, it compensates for the thermal advan-
`of said last-named element and adapted to re- 35
`i"tage that the lower portion of the food ordinarily
`fiect heat from the latter into said receptacle, 3.
`possesses because of its intimate contact with the
`cooking vessel disposed within said receptacle for
`bottom of the 'cooking vessel, by chilling the en-
`removal upwardly therefrom and adapted to be
`tire loWer portion of the vessel to a greater degree
`heated by both said sources of heat, and a cover
`than the side walls thereof, since the air currents
`for said cooking vessel having an inner reflecting 40
`all) become hotter as they progress through the de-
`surface for further directing said reflected heat
`,
`vice.
`rivhirdly, this expedient provides an adjust-
`able medium for circulating air through the ap-
`into said vessel.
`_
`5. An electric cooker comprising a receptacle,
`paratus where, in the cooking of certain foods, it
`an electric heating element confined ‘in the lower
`may be desired.
`In this latter respect it is to be
`portion of the sides thereof and effective to heat 45
`as noted that the cooking effect of the radiant heat
`the lower interior of the receptacle by conduc-
`may be increased in proportion to the convected
`andconducted heat; since by merely opening the
`tion, and an exposed electric heating element car-
`ried by the receptacle in proximity to the upper
`‘ vents 65 the total eflect cf the latter forms of
`heat are minimized by virtue of the air circula-
`po