Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
109 words
The method of cooking food in a lightwave oven having a plurality of high power lamps providing radiant energy in the electromagnetic spectrum including a significant portion in the near-visible and visible ranges comprising the steps of: irradiating the food by applying power to at least one of said lamps without vaporizing all the surface water on the food for avoiding browning in the surface thereby enabling deep penetration of the food by irradiation in the near-visible and visible ranges sensing the generation of steam and then the reducation of steam below a pre-determined level, then terminating irradiation of the food and then applying reduced irradiation to the food.
Claim 2
Independent Claim
109 words
The method of cooking food in a lightwave oven having a plurality of high power lamps providing radiant energy in the electromagnetic spectrum including a significant portion in the near-visible and visible ranges comprising the steps of: irradiating the food by applying power to at least one of said lamps without vaporizing all the surface water on the food for avoiding browning in the surface thereby enabling deep penetration of the food by irradiation in the near-visible and visible ranges sensing the generation of steam and then the reducation of steam below a pre-determined level, then terminating irradiation of the food and then applying reduced irradiation to the food.
Claim 3
Independent Claim
104 words
The method of cooking food in a lightwave oven having a plurality of high power lamps providing radiant energy in the electromagnetic spectrum including a significant portion in the near-visible and visible ranges comprising the steps of: irradiating the food by applying power to at least one of said lamps without vaporizing all the surface water on the food for avoiding browning in the surface thereby enabling deep penetration of the food by irradiation in the near-visible and visible ranges, then applying reduced irradiation to the food, sensing the temperature of the food to a pre-determined degree and then terminating irradiation of the food.
Claim 4
Independent Claim
104 words
The method of cooking food in a lightwave oven having a plurality of high power lamps providing radiant energy in the electromagnetic spectrum including a significant portion in the near-visible and visible ranges comprising the steps of: irradiating the food by applying power to at least one of said lamps without vaporizing all the surface water on the food for avoiding browning in the surface thereby enabling deep penetration of the food by irradiation in the near-visible and visible ranges, then applying reduced irradiation to the food, sensing the temperature of the food to a pre-determined degree and then terminating irradiation of the food.
Claim 5
Independent Claim
118 words
The method of cooking food in a lightwave oven having at least one high power lamp providing radiant energy in the electromagnetic spectrum including a significant portion in the near-visible and visible ranges comprising the steps of: irradiating the food by applying power to said at least one lamp without vaporizing all of the surface water on the food for avoiding browning of the surface thereby enabling deep penetration of the food by radiation in the near-visible and visible ranges, sensing the generation of steam and then the reduction of steam below a pre-determined level and then turning off said at least one lamp until water is replenished from within the food onto the surface of the food.
Claim 6
Independent Claim
118 words
The method of cooking food in a lightwave oven having at least one high power lamp providing radiant energy in the electromagnetic spectrum including a significant portion in the near-visible and visible ranges comprising the steps of: irradiating the food by applying power to said at least one lamp without vaporizing all of the surface water on the food for avoiding browning of the surface thereby enabling deep penetration of the food by radiation in the near-visible and visible ranges, sensing the generation of steam and then the reduction of steam below a pre-determined level and then turning off said at least one lamp until water is replenished from within the food onto the surface of the food.