Package for browning and crisping dough-based foods in a microwave oven
Various constructs and systems for heating a dough-based food item in a microwave oven are provided.
1. A construct for heating, browning, and/or crisping a food item in a microwave oven, the food item including a portion that is intended to be browned and/or crisped, the construct comprising:
a base for underlying the food item, the base including
microwave energy interactive material supported on a first polymer film to define a susceptor film,
a moisture-containing layer joined to the microwave energy interactive material of the susceptor film, and
a second polymer film joined to the moisture-containing layer in a patterned configuration to define a plurality of expandable cells between the second polymer film and the moisture-containing layer; and
a cover for overlying the food item, the cover having a generally annular shape that circumscribes a substantially circular opening of the cover, the cover being contoured so that the cover is for extending along an upper surface and a side surface of the food item, wherein the cover includes
a substantially continuous peripheral portion pivotably connected to the base for pivoting the cover relative to the base between an open configuration and a closed configuration,
a plurality of cuts extending from the opening to the substantially continuous peripheral portion, the cuts defining a plurality of tabs between the opening and the peripheral portion, wherein the tabs are configured for independently deflecting away from the base, and
microwave energy interactive material, the microwave energy interactive material being operative for converting at least a portion of impinging microwave energy into thermal energy.
2. The construct of claim 1 , wherein
the portion of the food item intended to be browned and/or crisped comprises a dough that rises,
the contoured portion of the cover is adapted to engage the dough, and
the cover is adapted to pivot away from the base in response to a force exerted by the rising dough while remaining substantially engaged with the dough.
3. The construct of claim 1 , wherein
the portion of the food item intended to be browned and/or crisped comprises a dough that rises, and
each tab is independently capable of deflecting away from the base in response to a deflecting force exerted by the rising dough.
4. The construct of claim 1 , wherein
in an initial configuration, the tabs are substantially coplanar with the opening, and
in a deflected configuration, the tabs form an acute angle with respect to the opening.
5. The construct of claim 4 , wherein in at least one of the initial configuration and the deflected configuration, the tabs are in intimate and/or proximate contact with the portion of the food item intended to be browned and/or crisped.
6. The construct of claim 1 , further comprising a locking feature for releasably securing the cover to the base in the closed configuration.
7. The construct of claim 1 , wherein the cover further includes a substantially planar portion circumscribing the contoured portion.
8. The construct of claim 7 , wherein the substantially planar portion of the cover is for being adjacent to the base when the cover is in the closed configuration.
9. The construct of claim 1 , wherein the microwave energy interactive material of the base is operative for converting at least a portion of impinging microwave energy into thermal energy.
10. The construct of claim 1 , wherein the microwave energy interactive material of the base is disposed on a side of the base facing the cover when the cover is in the closed configuration.
11. The construct of claim 1 , wherein the microwave energy interactive material of the base is disposed on a side of the base facing away from the cover when the cover is in the closed configuration.
12. The construct of claim 1 , wherein the microwave energy interactive material of the base circumscribes a plurality of microwave energy transparent areas.
13. The construct of claim 1 , wherein at least some of the expandable cells are operative for inflating in response to sufficient exposure to microwave energy.
14. The construct of claim 1 , wherein the base is substantially planar.
15. The construct of claim 1 , wherein the base includes a substantially planar bottom portion and a wall extending upwardly from a peripheral edge of the bottom portion.
16. The construct of claim 1 , wherein the portion of the food item that is intended to be browned and/or crisped comprises at least one of the upper surface and the side surface of the food item.
17. A construct for heating, browning, and/or crisping a food item in a microwave oven, comprising:
a base for underlying the food item, the base comprising
a susceptor film comprising microwave energy interactive material supported on a first polymer film,
a moisture-containing layer joined to the microwave energy interactive material of the susceptor film, and
a second polymer film joined to the moisture-containing layer in a patterned configuration to define a plurality of expandable cells between the second polymer film and the moisture-containing layer; and
a cover for overlying the food item, the cover being pivotably connected to the base for being pivoted relative to the base between an open configuration and a closed configuration, the cover including
an opening adapted to overlie a portion of the food item not intended to be browned and/or crisped,
a contoured portion circumscribing the opening, the contoured portion being adapted to overlie a portion of the food item intended to be browned and/or crisped, and
a microwave energy interactive material overlying an interior side of the contoured portion, the microwave energy interactive material being operative for converting at least a portion of impinging microwave energy into thermal energy.
18. The construct of claim 17 , wherein at least some of the expandable cells are operative for inflating in response to sufficient exposure to microwave energy.
19. The construct of claim 17 , wherein the base has a first side for facing the food item and a second side for facing away from the food item, and the plurality of expandable cells are disposed on the first side of the base.
20. The construct of claim 19 , wherein the first polymer film is for contacting the food item.
21. The construct of claim 17 , wherein the base has a first side for facing the food item and a second side for facing away from the food item, and the plurality of expandable cells are disposed on the second side of the base.
22. The construct of claim 21 , wherein the second polymer film is joined to the second side of the base.
23. The construct of claim 17 , wherein
the susceptor film, moisture-containing layer, and second polymer film are disposed on the second side of the base, and
the construct further comprises microwave energy interactive material joined to the first side of the base.
24. The construct of claim 23 , wherein the microwave energy interactive material joined to the first side of the base circumscribes a plurality of microwave energy transparent areas.
25. The construct of claim 17 , wherein
the portion of the food item intended to be browned and/or crisped comprises a dough that rises,
the contoured portion of the cover is for engaging the dough, and
the cover is for pivoting away from the base in response to a force exerted by the rising dough.
26. The construct of claim 17 , further comprising a plurality of slits in the contoured portion of the cover, wherein the slits extend inwardly from the opening to define a plurality of resilient, deformable tabs.
27. The construct of claim 26 , wherein the tabs are operative for independently deflecting away from the opening.
28. The construct of claim 26 , wherein
the portion of the food item intended to be browned and/or crisped comprises a dough that rises, and
the tabs are operative for independently deflecting away from the base in response to a force exerted by the rising dough.
29. The construct of claim 26 , wherein
in an initial configuration, the tabs are substantially coplanar with the opening, and
in a deflected configuration, the tabs form an acute angle with respect to the opening.
30. The construct of claim 29 , wherein in at least one of the initial configuration and the deflected configuration, the tabs are in intimate and/or proximate contact with the portion of the food item intended to be browned and/or crisped.
31. The construct of claim 17 , further comprising a locking feature for releasably securing the cover to the base in the closed configuration.
32. The construct of claim 17 , wherein the cover further includes a substantially planar peripheral portion circumscribing the contoured portion.
33. The construct of claim 17 , wherein the base is substantially planar.
34. The construct of claim 17 , wherein the base includes a substantially planar bottom portion and a wall extending upwardly from a peripheral edge of the bottom portion.