Two Stage Microwave Controlled Self Venting Cooking System

Stage 1

Inside-Out Pressure Cooking/Steaming

In the initial phase, while the food is still cold, microwave energy penetrates deeply into the food tissue and converts to heat instantaneously. The water content inside the food is then transformed into hot steam, cooking the food from the inside out.

Stage 2

Outside-In Pressure Cooking/Steaming

As the hot steam exits from the food tissue, it is captured and retained by the packaging and at the same time, pressure builds up inside the package. In this second phase, food gets cooked also from the outside in.!