with shafts 106 109 as the utensil is tilted in exemplary tests of the actual performance of the invention various foods were cooked using a copper cooking pot a bunsen burner by no means an ideal heat source since only a minor proportion of the surface area was contacted by the flame a vegetable soup comprising carrots potatoes tomatoes parsley mushrooms celery with a small amount of water was placed in the pot and rotated at ten revolutions per minute at the expiry of twelve minutes the contents were served to a panel of five and judged to be properly cooked palatable and to have retained the natural flavours using a higher rate of revolutions viz twenty revolutions per minute the test was repeated and at the end of six minutes a soup of similar standard was obtained by comparison preparing a soup by conventional methods in a saucepan over an electric stove required some twenty to thirty minutes of cooking with spasmodic stirring to achieve a fully cooked result by general consensus of the panel the flavour and palatability was inferior to the soups prepared by the device of the invention like experiments were carried out by cooking chicken pieces in a small quantity of water and cooking oil a properly cooked dish was available after only eight minutes at a speed of twenty five revolutions.