Cooking vessel for microwave oven cookery adapted to aid in browning foods by heat from hot, liquid fats
 An apparatus is provided for cooking and browning foods such as roasts, fowl, hams and bacon, etc. in a microwave oven. The meat to be cooked is supported on ribs on the upper surface of a cooking vessel, the ribs defining grooves for the flow of liquid fat drippings from the meat being cooked. The grooves cover most of the upper surface of the vessel and so underlie most of the surface of the meat. They feed into a channel leading into a main reservoir. Fat absorbs more energy from microwave radiation than meat and so reaches a high temperature far more quickly than the meat. The presence of the fat, as a result, reduces absorption of direct and reflected microwave energy by the leaner meat, and so should be conducted away from directly below or around the meat area, to a position remote as possible from the meat. The vessels of this invention conduct liquified fat from the meat, so the meat is not shielded, and use the fat as a source of heat for the air in the oven. This serves to encourage browning of the meat. This means that foods such as roasts can be cooked in a microwave oven and yet have the appearance and taste appeal of foods cooked in a customary oven. It also permits faster cooking. Additionally, the heat from the fat is transmitted through the vessel and into an inner chamber underneath. This permits the cooking vessels to be used also as serving vessels which keep the food warm. 
Y A H
Y10S A47J H05B
additional inventional inventional
Charlotte G. Stanley I.
Mason Mason, Jr.