Bacon pad

Claim 2

A bacon pad for cooking bacon or the like comprising: a. a first outer ply of flat non-metallic liquid absorbent material having outside and inside surfaces and a size and shape suitable for holding a selected number of bacon strips thereon and for insertion into a microwave oven; b. a center ply of non-metallic corrugated liquid absorbent material having opposed upper and lower peaks and being coterminous with the first ply, the lower peaks of the center ply being adhesively bonded to the inside surface of the first ply with an adhesive made from starch granules suspended in water; and c. a second outer ply of non-metallic flat material, the second outer ply being adhesively bonded to the upper peaks of the corrugated center ply with an adhesive made from starch granules suspended in water and being coterminous therewith to create a three ply laminate, so that liquids secreted from the bacon during cooking is absorbed into the first outer ply and the center ply.

Claim 3

A pad for cooking bacon or the like in a microwave oven comprising: a. a generally rectangular tray formed with a plurality of crease lines parallel to and at a predetermined distance from the tray peripheral edges to thereby create a generally flat central area and a plurality of margins bounding the central area, the central area being dimensioned to support a selected number of bacon strips, the margins being folded upwardly slightly from the plane of the central area; and b. at least one handle integrally joined to a selected margin, where in the tray and handle are made from a non-metallic laminate comprising a center corrugated ply having upper and lower peaks and first and second outer plies adhesively bonded to be center ply lower and upper peaks, respectively, by an adhesive made from starch granules suspended in water, the center and outer plies being made from liquid absorbent materials, so that fat exuded from the cooking bacon is positively retained within the tray central area by the angled margins and is absorbed therein.

Claim 4

A pad for cooking bacon or the like in a microwave oven comprising: a. a generally rectangular tray formed with a plurality of crease lines parallel to and at a predetermined distance from the tray peripheral edges to thereby create a generally flat central area and a plurality of margins bounding the central area, the central area being dimensioned to support a selected number of bacon strips, the margins being folded upwardly slightly from the plane of the central area; and b. at least one handle integrally joined to a selected margin, where in the tray and handle are made from a non-metallic laminate comprising a center corrugated ply having upper and lower peaks and first and second outer plies adhesively bonded to be center ply lower and upper peaks, respectively, by an adhesive made from starch granules suspended in water, the center and outer plies being made from liquid absorbent materials, so that fat exuded from the cooking bacon is positively retained within the tray central area by the angled margins and is absorbed therein.

Claim 5

The pad of claim 2 wherein: a. the laminate center ply is made from No. 33 Kraft paper; b. the laminate first outer ply is made from No. 42 Kraft paper; and c. the laminate second outer ply is made from No. 33 heavy medium paper.

Claim 6

The pad of claim 3 wherein: a. at least the outside surface of the second outer ply is bleached clay white; and b. the crease lines between the tray central area and the margins are formed in the first outer ply.

Claim 9

The method of claim 5 comprising the further step of bending the margins to an acute angle relative to the central area along the crease lines, thereby bounding the pad central area with angled margins.