Jan. 23, 1940.
`
`.
`
`L NACHUMSOHN
`COOKING APPARATUS
`
`V
`
`M 2,187,888‘
`
`Filed May 21, 1936
`
`V
`
`3 Sheets-Sheet 1
`
`MEAT
`minuTtl per
`boand
`
`FISH
`
`Euro-Pro v. Acorne
`
`Euro-Pro Exhibit 1005
`Euro-Pro Exhibit 1005
`Euro-Pro v. Acorne
`Page 1 of 8
`IPR2014-00186
`Page 1 of 8
`Page 1 of 8
`
`

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

`
`Jam 23, 1940-
`
`1. NACHUMSOHN
`
`2,187,888
`
`COOKING APPARATUS
`Filed May 21, 1936
`
`' 3 sneets—sg;eet’ 5
`
`Page 3 of 8
`Page 3 of 8
`
`

`
`Patented Ian. 23, 1940
`
`2,187,888
`
`UNITED STATES
`
`PATENT OFFICE
`
`2,131,333
`COOKING Am{AnA'rUs
`Irving Nachnmsohn, Chicago, Ill.
`I
`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_
`roastpan 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 difllcult. 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 dlmcult because for reasons
`of compactness, emciency 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.
`A
`_
`«
`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 roasters 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 rcasters. For example. tests have Droven
`that it is possible to place a fairly large portion 40
`of meat to be roasted in this unit, adjust thé_
`thermostat to predetermined value or values and
`after a given period of time producer 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 o'o-‘ 50
`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 drawingsgillustrating 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
`
`

`
`2,137,333
`2
`or other electrically insulating cement QB, this
`-illustrated in Figure. 1 with wall portions broken
`expedient serving to retain the convolutions of _
`away progressively to illustrate the general ar-
`resistance wire in permanent spaced relation:
`rangement of the parts. Figure 3 is a sectional ’
`and it is preferable to coat the completed wind-
`plan view,
`looking downwardly along the line
`ing, with the exception of the portion BA thereof,
`3-3 of Figure 2; Figure 4 is an enlarged frag-
`mentary view of the side wall and illustrates the
`withasbestos orliquid porcelain substances well
`known in the art. By thus providing a plastic
`improved form of heating element employed in
`coating of insulating material on the completed
`the side walls ‘of the apparatus; Figure .5 is a-
`winding and drying the same before the element-
`fragmentary View of the electric heating element
`supporting shell 6 is assembled to the remaining
`employed to heat
`the bottom surface of the
`parts, said coating protects the element during
`cooking vessel; Figure 6 is a vertical section
`handling and permits an outer wall of heat-
`taken along lines 6—G of —Flg'ure 1: Figure 7 is
`resisting material
`to be packed therearound
`the wiring diagram showing theelectrical circuit
`without disturbing the windin proper. The ce-
`employed and Figure 8 illustrates one of the many
`ment BB is shown only aro
`d the lower half
`possible cooking charts which may be used in
`of the winding 8, the upper turns being shown
`carrying out._one or more of the aforementioned ‘
`exposed for illustration purposes only.
`objects.
`In order that a portion of the heating unit,
`With particular reference to Figures 2 and 6,
`such as 8A, may act to convey radiant and re-
`the oval-shaped roastpan is indicated as I. The
`flected energy to the food, provision is made
`vertical walls of said pan are" made integrally
`whereby a plurality of paths for said energy.
`with the bottom’ 2 thereof and extend down-
`lead into communication with the food placed in
`wardly to join said bottom at rounded corners I
`the cooking pan I. Referring now to Figure 4
`provided for a purpose hereafter described. Ad-
`_it will-be seen that this is accomplished by the
`jacent the upper annular rim ! of the roastpan
`provision of an annular row of rectangular win-
`a struck out shouldered portion 5 is provided to
`dows, oropenings 6', disposed in a series adja-
`serve as the means for removably suspending
`cent the upper edge of the element-supporting
`the roastpan as shown.
`vessel E, said openings being located so as to
`‘Referring now particularly to Figures 2, 4 and‘
`permit
`the upper winding IA to extend cen-
`6, an outer pan 6 may be seen which houses the
`trally and longitudinally of the series.
`In order
`roastpan I and it is made somewhat larger than
`that the element GA be also electrically insu-
`‘the latter. Unlike with the roastpan, the shell 6
`has a square U-shaped cross-section the pur-
`lated from its support 6, the insulating band I
`is comb shaped, the upper edge thereof termi-
`pose of which is to provide a greater space be-
`nating in a series of lugs or. teeth III which
`tween theseitwo pans at ‘the point 1 ‘between
`occur in alteration with the windows IV.
`their respective corners for_ reasons hereafter
`Whereas the element 8 is virtually imbedded
`described.
`'
`.
`The shell 6 has wound therearound an elec-‘
`in a refractory material and its temperature is
`therefore -kept comparatively low due to the
`trical heating element 8, said element being in-
`thermal conductivity of the relatively dense mass
`sulated from the shell by a band of insulating
`material 9 comprising mica, asbestos or any other
`surrounding the individual
`turns thereof the
`. suitable substance.
`I have found by employing
`element 8A, even though it is of the same cross-
`section as the turns 8 and connected in series
`a flat ribbon resistance’ element, instead of round
`therewith so as to carry the, same current, is
`wire, that several advantages are gained.
`In
`permitted to attain a much higher temperature
`the winding of the resistance ribbon around the
`side walls of the inner shell, which operation is
`at the portions II thereof because said portions
`done before said shell is assembled to the other
`aresuspended in air the thermal conductivity
`of which is relatively low.
`In operation.
`the
`parts, it is preferable to first wrap this ‘shell
`portions II may be made to attain even a dull
`with the insulator 9 and thereafter to spiral
`red visible glow while the turns 8 are kept con-
`the spaced windings tightly around the insulated
`siderably below this temperature because the
`periphery. Thus, by_ employing a ribbon ele-
`dense or solid substance surrounding the latter
`ment a greater tension may be exerted" during »
`comprises a more eflicient
`thermal conductor
`the winding operation with less tendency for
`which thus conducts the heat to the wall 8.
`,
`' the winding to cut into "the-insulating band. At
`the same time the ‘tension thus gained provides
`' With the above described arrangement a con-
`tlnuouscomplete winding establishes two sources
`a more intimate thermal relation between the
`of heat; one, a spread out or diffused source of
`resistance element and the container 8.\wi§h
`conducted heat which is uniformly distributed
`considerably more area of contact between these
`peripherally throughout the major area com-
`elements due to the flat surfaceof ‘the ribbon,‘
`and a consequent reduced thermal drop there-
`.prlsing the side wall of the vessel ,8 and two,“
`an upper source of » radiant ‘energy emanating go
`between.
`,
`'
`,
`I
`—
`_
`For -pr per browning _or searing of. a roast or
`from a plurality of individual points II. How-
`' other foo s as heretofore explained I have found
`ever,
`in- carrying out some of the ‘enumerated.
`’ thatit is highly ‘desirable to. provide a definite '
`objects of my invention/,' the mere provision‘ of
`two -sources or heat
`is not" adequate, as will
`portion of purely radiant heat properly focussed
`on" the food. This provision‘ partially obviates
`- hereinafter appear, for the distribution; of eachfigg
`source of heat to the proper locations as well as
`the necessity of frequent attention and turning
`in "correct proportions.
`_
`of the food during the cooking process and with
`Aband of"‘meta1 I2, ovalled in a. uniformly-
`the other values of conducted and convgcted heat
`’ spaced relation" around the" element-supporting‘.
`properly proportioned I have found that a. prep-
`aration of food may be cooked .evenly and prop-
`member 6, serves as the outer casing of the de-
`vice. An oval frame I3 made .ei er of a cast-
`erly browned without human attention’.
`As. shown in Figures 2 and 4 such a source i
`ing or .a metal stamping is provi ed. Said frame
`«has an inverted U-shaped cross-section the par-
`of radiant energy is provided in the uppermost
`allel slde walls of which '.serve to maintain a
`convolution 8A of the element 8. The ribbon
`uniform separation between members I and I2,
`element 8 (see Figure/2) is imbedded in a ceramic
`
`'
`
`‘
`"
`
`20
`
`25
`
`30
`
`35
`
`40
`
`'55
`
`70'
`
`75
`
`10
`
`15
`
`V
`
`25
`
`30
`
`35
`
`go‘
`
`_
`
`7o-'
`
`78
`
`Page 5 of 8
`Page 5 of 8
`
`

`
`3
`
`‘lo
`
`15
`
`20
`
`'25
`
`30
`
`35
`
`45
`
`.50
`
`55
`
`70
`
`9,187,888
`the space therebetween comprising a hollow wall
`lust described, provision is made for setting and
`in which is packed any of the well known heat
`maintaining-the temperature of the cooking ves--
`insulating substances I4. such as asbestos fibres,
`sel at any predetermined value. finch provision
`mineral wool or the" like.
`In order to cbmplete
`comprises a thermostat consisting of a strip of ’
`the enclosure necessary for the outer casing an
`thermostatic bl-metal 28, a thermo-responsive
`oval-shaped bottom is is provided. This bot-
`contact-supporting spring 29 and a manually ad-
`tom may be fastened to the outer band it as,
`justable but similar contact-spring so. These’
`shown at is, Figure'2. A relatively short band
`spring contact tongues support a pair of co-oper-
`ating contact points II, in a well known manner.
`of metal ll comprising an ornamental skirt, may
`The entire contact tongue and bi-metal assembly
`be employed around they lower edge of the band
`‘comprising this thermostat is supported from a
`I: to embellish the ‘device. Four vertical strut
`Dosts it may also be used to draw the frame
`unitary U-shaped electrically insulating base
`member I3 tightly against the band ii in which
`member 32 made of porcelain or any other suit-
`table heat-resisting material. The thermostat‘:
`_¢88e the upper ends of these -posts may be pro-
`15
`is connected between one of the current supply
`vided with threads adapted to screw into tapped
`wires 33 and the heating elements. the other cir-
`holes in the horizontal wail_ of the member II."
`cuitous end of the latter terminating a second
`If the latter is of cast metal, depending bosses
`current supply wire 34. The thermostat assembly
`is cast integrally therewith and having. tapped
`_is enclosed in a metal case‘ Ill and a strip of
`holes may be provided to receive the upper ends
`of the strut posts.
`-
`'
`‘
`metal possessing high thermal conductivity serves
`to maintain an intimate thermal relation between
`In order to facilitate the distribution of heat
`to the food in the proper proportions referred
`the thermostat and the bottom 8A of the ele-
`to an extra flat heating unit clearly shown in
`ment-supporting vessel.
`This may be accom-
`plished by inserting one portion of the metal
`Figures 3, 4 and 5 is provided, said element be-
`ing disposed in close thermal relation to the bot-
`strip 10 between the insulating sheet 25 and the
`tom of the element-supporting vessel 0. The rib-
`bottom CA, the other end portion of said strip be-
`ing wrapped around or otherwise thermally and‘
`bon resistor 28 constituting this element is wound
`mechanically fastened to. the case 35. The lat-
`- on a sheet of refractory material 2|, such as as-
`bestos] or mica, in the manner shown in Figures
`ter maybe further fastened to the bottom GA
`by means of screws or rivets not shown.
`.
`3 and 5. Several projecting portions 22 of the
`In.order that a user of the apparatus may..get
`member 2i serve to retain the parallel portions
`of the wire at in fixed spaced relation.
`It will
`the device to operate at any desired temperature,
`a manually adjustable control member 31 is pro-
`be observed that this heater element is a con-
`tinuous unbrokenribbon wound in two halves or
`vided. Said member is slidably disposed on a.
`' horizontal rod “which is supported at its ends
`sections, series-connected by a central portion
`2: thereof and terminating at ends 21. A plate
`from opposed wall portions 39 formed integral-
`ly with the band I2. The vertical wall portions
`of heat-resisting insulation 2| serves to prevent
`IO, 9. similar drawn out horizontal wall forma- 5
`the metal bottom BA from short-circuiting the
`wires 20 and another similar plate 16 may be
`tion 4!, together with a rear wall plate 4| spot-
`welded to band. It comprise a rectangular box- 40'
`disposed on the opposite side of the element-4
`supporting plate 2!. This bottom element should
`like enclosure into which temperature regulation‘,
`be held firmly to the bottom CA in any suitable i
`and indicating apparatus is placed. ~ A door 52,
`made transparent by a glass window 43 therein,
`manner. One method for accomplishing this is
`to cement the three plates as a uniifand there-
`is hinged for opening; the extreme ends of the
`after to cement, claim) or rivet thisunit to the
`slide rod .38 forming two pivoted supports ‘there-
`for.
`,
`~
`‘
`bottom BA.
`In any event the insulation pack-
`ing it further serves to’ press the unit upwardly.
`The adjustable slide 31 is formed to present
`one reason for dividing the bottom element
`an integral vertical pointer 44 adapted to indl-\
`into two separated halves is to provide a means
`cate the temperature at which the device is set,
`to‘ compensate for the oval shape of the entire
`by -indexing on a suitably calibrated tempera-
`ture indicating scale 45, said scale being etched
`device.
`In the absence of a suitable compensat-
`into or otherwise disposed on the glass win-
`ing medium, certain shaped foods centrally lo-
`dow. The control member 3'!
`is also provided
`cated within ‘the cooking compartment will have
`with an integral horizontal portion 46 extend-
`a tendency to cook or bake faster along the op-
`posed parallel front and back sides of the com-
`ing towards the body of the apparatus and com-
`partment.
`‘This is readily made manifest in prac-
`prising a shoe adapted to slidably engage a lever
`tice by baking a pie or cake in the device. A
`48. This lever is Dlvotally supported from plate
`til as shown at £9 and is adapted to co-operate
`fairly large round pie, centrally placed Pin Fig-
`with the slideshoe 48 in such a manner as to
`ure 3, will ordinarily bake more rapidly at the
`portions where the periphery comprising the solid
`enable the particular horizontal position of the
`slide to determine the angle which the lever 48
`crust thereof occurs closest to the oval shaped
`will -describedwith respect to the plate. This
`wall of the food compartment. By thus sepa-
`rating the lowerelement into two halves the ex-
`angular adjustment, in turn, determines the hori-
`treme ends of the oval compartment are given
`sontal movement of aplunser Din 50. the unin-
`sulated end of which buttsagainst the inner
`an added source of heat which applies to the
`/end portions of the food, baking the latter uni-
`face of the square lever as and the inner in-
`‘formly. During baking it may be desirable to
`sulated end fii of which likewise Dresses against
`elevate Dies, cakes and the like, in order that
`the contact-supporting tongue 30. The tension in
`they occur in a position, vertically, that is some-
`the latter serves to at all times maintain a yield-
`able and therefore adjustable mechanical con-
`what central with respect
`to the covered en-
`70
`closure. This may be readily accomplished by
`nection between the tongue 30 and the control _
`member 3! so that a movement of the latter to
`disposing the baking dishes on top of similar
`butinverted dishes or pans, or on an elevated
`the right. for example, will, through the structure
`just described, cause the contacts to close. The
`. wire rack, or shelf, not‘ shown.
`in addition to the electrical heating elements
`Spring as bpossessed with‘ a forward tension 75
`
`_
`50
`
`10
`
`25
`
`30
`
`35.
`
`'
`
`45‘
`
`55
`
`.60
`
`2‘.‘
`
`65
`
`Page 6 of 8
`Page 6 of 8
`
`

`
`‘serial No.
`
`.10"
`
`15
`
`20
`
`-30,
`
`. 4
`»
`)
`which normally tends to bring the -front contactj
`point thereof away from the rear contact of spring
`29.’ This latter spring is also given an initial
`' forward tension so that it is at ‘all times in yield-
`able contact with the curved end of the bi-metal-
`lic strip 28.
`In line with thermostat design, the
`tension of spring 29 should not be so great as to
`impose an excessive load on the bi-metal for the
`latter must be free to flex in response to changes
`in temperature.
`As shown in Figures 2 and 8, the device may be
`provided -with a plurality of cooking charts 53
`comprising removable cards or etched metal
`plates adapted to be selectively inserted into the
`rectangular enclosure by opening the small" door_
`thereof. As shown to theleft of each chart.
`they are tabulated to indicate the general class
`of foods listed thereon. The respective foods are
`grouped horizontally along the chart so that
`each group. will
`lie adjacent a corresponding
`temperature indication on the scale that it is
`recommended to cook such foods at. Thus, it will
`be seen that eachchart comprises a series of
`indices 54, which fall below predetermined tem-
`perature readings on the scale 45 and that any
`one index 54 may be allotted to a group of food
`preparations that require cooking at the same
`tempenature. A hollow strut post 55 (Figure 3)
`fastened at one end to the plate II and at the
`opposite end to the thermostat case 35. serves
`to maintain a vflxed mechanical relation between
`the temperature setting apparatus contained in
`the thermostat case. Thus, warpage or distor-
`tion of the metal parts which might tend to
`change the relation "between the apparatus»con-
`tained in these two enclosures is prevented by
`virtue of the_ rigid connecting medium 55» there-
`between which, at the same time, ,.serves "to pro‘-
`tect the slide pin therein from the packing or
`insulation surrounding it where it extends trans- .
`versely through the walls.
`.
`-With the above described arrangement it will
`be observed that I have combined temperature
`‘setting and indicating apparatus with pre-ar-
`1 ranged and pre-calibratedcooking charts in such
`a manner that a novel combination is effected
`and that new and useful results are obtainable -
`thereby. _6pposite each food item prlntedon a
`given chart is a,. figure which represents the
`length of time, in minutes or hours,‘ that .the
`specified quantity of
`food requires. cooking.
`Therefore, in the use of the device it is not es-
`sential that the user‘ thereof have any knowl-
`edge of cooking since it is only necessary-to place
`a given food or food preparation into the device,-
`move the control member 31 (which when in the
`"off" position to-the extreme left opens the con-
`tacts) to the right until the pointer thereoffalls
`. injto registration with the index -under which the
`particular food to be cooked is listed. Thus,-no’
`knowledge of temperature nor‘"tlme requirements
`for as given food is necessary, for the temperature
`is automaticallyselected when the food is in-
`dexed and the cooking time for that particular
`food is then instantly readable opposite the food
`thus indexically selected. While for the purpose A
`of this patent-I have shown and described a spe-
`cific form of temperature control and indicating
`apparatus coupled with a method of setting the
`apparatus with one or more food charts which
`in effect constitutes an electric cooker with a.
`built-in cookbook; and while the workable ar-
`rangement. is descrlbedin sufficient detail for a
`mechanic skilled in the art, said apparatus is
`more specifically described and claimed in my
`
`'4
`9,187,888
`copending application for patent,
`162,208.
`r
`‘
`‘A pilot lamp as is disposed within the cook
`. book compartment so as to illuminate the exposed
`cooking chart,
`. making the latter
`readable
`through the glass window 43. For purposes of
`safety said lamp is of the low voltage’ flashlight
`bulb type and current therefor is derived by vir-
`tue of the potential drop across the section 23
`of the pottom heater. Ordinarily a device of this
`character might be operated on a 110 volt,’ 60
`cycle A. C. lighting or power circuit. With the.
`pilot bulb potential derived from spaced points
`adjacent‘ the electrical center of the element,
`should a person obtain a shock bycontact be-
`tween 9. possibly .-exposed portion of the lamp
`base or any other live conductor and ground, the
`voltage therebetween would not be much above
`55 volts. This expedient provides a safety meas-
`ure against electrical shocks. A pair of wires 23b
`leading from the lamp completes the lamp circuit
`[to the section 23 through a corresponding pair of
`terminal lugs 23A connected across the latter.
`With particular reference to Figure 7 it is to
`be noted that the heater circuit comprises two
`parallel-connected halves. By virtue of the rel-
`atively" large periphery of the side wall of the
`element-supporting vessel, as compared with the
`bottom thereof, coupled with the fact that the
`ribbon resistor
`‘is, of
`the same cross-section
`throughout the device, the major part. of the
`winding is adjacent the side walls. Thus. in order
`that. both parallel halves of the heater circuit
`shall possess substantially the same resistance it
`is necessary that the side heater be tapped for
`connection with line wire 34 towards one end of
`the side heater, as shown at 51. The other line
`wire 33 is connected to the heater circuit through
`I the thermostat contacts and a. resistor r of rela-
`tively high value may be employed to minimize .
`arcing between said contacts.
`,
`. In the operation ot the device the pilot lamp
`serves the dual purpose of first illuminating the
`exposed page of the loose-leaf cook book the mo-
`ment the control knob is pushed to the right‘
`from the extreme left “oil” position; such illumi-
`nation remaining "steady for a while to permit
`the user to more easily read the cooking informa-
`tion'and to thereupon locate the pointer to the
`exact position -required. Then the lamp con-
`tinues to burn steady only until the temperature
`within the cooker increases to the point selected
`by virtue of the-food indexed. whereupon the lamp
`flashes on‘and’ oi! intermittently with” the ther-
`mostat action. The intermittent ‘flashing there-
`fore serves to indicate that the proper tempera.-
`ture has been reached and is being maintained.
`Thus the reading of the cook book occurs under
`desirably steady illumination -whereas the in-
`tennittent illumination, which is objectionable»
`for reading purposes, does not commence until
`afterthe
`chart has been read.
`with reference to Figure 6 it will be noted
`that radiant energy emanating from element BA
`travels as indicated by straight broken lines.
`In
`this connection a reflector 50, comprising .a series
`of annular channels made of aluminum or other
`suitable material, is disposed to the rear of the
`element CA. so that the radiant energy directed
`' towardsthe rear of said element will be reflected ,7,
`into the cooking vessel where it“ will directly or
`indirectly strike the food.
`'I'he food vessel
`I is
`provided with a series of windows is which fall
`into respective registrati’6_n_with the openings!
`and permitothe radiant energy to pass freely into 15 .
`
`15
`
`30
`
`35
`
`70
`
`78
`
`Page 7 of 8
`Page 7 of 8
`
`

`
`' 10
`
`the iood compartment. A cover or dome to re-
`movably flts into the upper portion of the vessel I
`by adapting the rim of the former to rest upon
`the horizontal shoulder 5. The inner surface 6|
`5 of the cover is coated preferably with a white or
`other light color vitreous enamel so that any
`heat energy directedupwardly will be reflected
`downwardly upon the food as indicated by the
`straight broken lines.
`To further compensate for and with the view
`of minimizing the heat conveyed to the food by
`direct thermal contact between the food can-
`tainer and food, a vent 62 may be provided.‘ This
`is shown in the form of an elongated tubular eye-
`15 let which extends transversely through the lower
`heating element, the inner bottom 6A and the
`outer bottom I5, and provides a port into which
`cold air may be drawn upwardly and circulated
`around the outer surface of the vessel as indi-
`90 cated by the heavy arrows. This effect due to
`convection serves to bring the initial cold air
`' into contact with the middle of the vessel
`i first,
`whereupon said air spreads‘ radially in all direc-
`tions, passes upwardly between the vessels I and
`35 6, entering the latter through windows 59 and
`‘
`finally leaving the vessel through one or more
`openings till. The openings are made adjustable
`by means of dampers 65, in a well known manner.
`The above described expedient
`improves the
`39 emciency of the apparatus in several ways. First
`it provides a compensating medium similar to‘
`that efiected by splitting the lower element into
`two halves for the purpose heretofore described.
`5; , Elecondly, it compensates for the thermal advan-
`“’ tage that the lower portion of the food ordinarily
`possesses because of its intimate contact with the
`bottom of the cooking vessel, by chilling the en-
`tire lower portion of the vessel to a greater degree
`than the side walls thereof, since the air currents
`on become hotter as they progress through the de-
`vice. Thirdly, this expedient provides an adjust-
`able medium for circulating air through the ap-
`paratus where, in the cooking of certain foods, it
`may be desired.
`In this latter respect it is to be
`as noted .that the cooking effect of the radiant heat
`may be increased in proportion to the convected
`andconducted heat, since by merely opening the
`‘ vents 65 the total eflect of the latter forms of
`heat are minimized by virtue of the air circula-
`so tion while the radiant heat remains relatively con-
`stant.
`The device may be finished byproviding the
`dome with a handle 61. Portability of the ap-
`paratus as a unit is facilitated by the provision '
`55 of a pair of side‘ handles 68 fastened to the outer
`band.’ Opening the door of the cook book com-
`partment may also be facilitated by the provision
`of a small knob 69 cast integrally with the frame
`structure 42. Finally, the bottom may be pro-
`_
`89 vided with feet ‘lo fastened to the lower ends of
`the strut posts I3.
`‘
`'
`»
`I claim:
`1. In portable cooking apparatus, the combi-
`nation with a ‘substantially rectangular shaped
`65 cooking vessel terminating upwardly in a periph-
`eral rim which rim is disposed in a horizontal
`_plane, said vessel having closed side wall and
`bottom portions, a raised cover for said vessel
`having a depending rim adapted to engage the
`70 peripheral rim of said vessel to form a substan-
`tially closed cooking compartment, a source of
`heat distributed in desired proportions about said _
`side wall and bottom portions of said vessel and
`a plurality of openings arranged inannular series
`
`, 5
`2,1e7,aee
`towardsthe upper portion of said side wall por-
`tions and adjacent said peripheral rim.
`2. Ina device of the character described, the
`combination with a receptacle having an electric
`heating element in intimate thermal relation with
`the periphery thereof; of a cooking vessel within
`said receptacle" disposed for removal upwardly
`therefrom; and having a substantial air space
`between said receptacle and vessel
`to provide
`media for a thermal drop therebetween; and ad- 10
`ditional heating elements adjacent
`the bottom
`of said receptacle providing a plurality of heated
`zones spaced apart so as to create a relatively
`colder portion in said bottom towards the center
`thereof.
`3. In a device of the character described, a
`receptacle having an electric heating element in
`thermal relation therewith, a cooking vessel with-
`in said receptacle and removable upwardly there-
`from, said vessel having a plurality of openings 20
`adjacent the rim thereof, an air space between
`said receptacle and vessel including an atmos-
`pheric air inlet therebelow in communication with
`the said air space and said openings and a dome
`for said device having means for permitting es— 25
`cape of air rising upwardly through said openings.
`4. In a device of the charac