EGG POACHER

A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow th...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	SINK, Laura, ZAY, Patrick, DRAYER, Mark, DAIGLER, Meegan, DEL MONTE, Rebecca, PARADISE, Charlie, DE MARTIN-DONOS, Francios
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	APPARATUS FOR MAKING BEVERAGES COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J FURNITURE HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES KITCHEN EQUIPMENT PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPICE MILLS SUCTION CLEANERS IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow the associated food item to travel from the upper potion to the lower portion. The lower portion has at least one opening arranged to allow an associated cooking fluid to flow into the lower portion allowing the lower portion in use to become at least partially submerged in the associated cooking fluid. L'invention concerne un dispositif de cuisson approprié pour cuire un produit alimentaire associé, lequel dispositif comprend un corps ayant une partie supérieure, une partie inférieure et une ouverture ménagée entre les parties supérieure et inférieure. Chacune des parties supérieure et inférieure est conçue pour recevoir le produit alimentaire associé, et l'ouverture est conçue pour permettre au produit alimentaire associé de passer de la partie supérieure à la partie inférieure. La partie inférieure comporte au moins une ouverture conçue pour laisser un liquide de cuisson associé s'écouler dans la partie inférieure, de telle sorte que la partie inférieure en cours d'utilisation est au moins partiellement immergée dans le liquide de cuisson associé.