in the embodiment of the invention as illustrated in fig1 - 3 , an automatic food preparer generally designated 10 includes an outer pot 12 formed of any standard cookware material that is capable of withstanding and evenly distributing the heat of a stove - top burner or electric element ( not shown ). in order to cook pasta , for which the present invention is particularly well suited , an amount of water 14 ( eventually brought to a boil ) is placed within the bottom portion of outer pot 12 . the water level 16 of the water in the outer pot 12 permits an air space 18 to exist above the water 14 but below the top edge 20 of the outer pot 12 . a food receptacle , here shown as a basket 22 , is placed in the interior of pot 12 , and the food to be cooked , such as pasta 24 , is placed within the basket . basket 22 , which may be of any shape , includes small ( about 3 - 4 mm in diameter ) apertures 26 in its side and bottom walls such that the boiling water 14 can freely circulate within basket 22 . the apertures 26 in the basket also allow the water 14 to drain out from the pasta 24 when the basket 22 is elevated and removed from the water 14 in the manner described below . the height of basket 22 is preferably no more than half the height of the outer pot 12 and its diameter is preferably only slightly less than that of the outer pot 12 . the gap 28 between basket 22 and outer pot 12 , as a result of the difference in their diameters , is preferably sufficiently narrow to prevent pasta 24 from falling out of the basket and into the gap , but large enough to allow free relative vertical movement of the basket 22 in the pot 12 . the outer pot 12 is topped with a cover 30 , which may , as is typical , include multiple air vents 32 . the cover 30 is removably positioned on the top edge 20 of the outer pot 12 , similar to a conventional pot lid . the center of the cover 30 has an aperture 34 through which a shaft 36 passes . the shaft 36 includes a handle or collar 38 on its upper end and is connected to the cooking basket 22 at its lower end . the shaft 36 is capable of sliding vertically in the cover aperture 34 such that the cooking basket 22 is also free to move in the vertical direction within the outer pot 12 . as seen in fig2 when the shaft 36 is in its highest position , the cooking basket 22 is raised above the water line 16 , allowing the water to drain from the cooking basket 22 and from the pasta 24 within . a compression spring 40 is placed around the upper portion of shaft 36 , and abuts both the cover 30 and the collar 38 . in the position of shaft 36 shown in fig1 the spring 40 is kept in compression between the collar 38 and cover 30 . the collar 38 is maintained in the position shown in fig1 by means of its engagement by a detent or pawl 44 received within a notch in the collar ( not shown ). detent or pawl 44 is mechanically connected in any conventional manner to a timer 42 mounted on the cover 30 to the side of collar 38 . when the shaft 36 is in its lowermost position , illustrated in fig1 as a result of the mechanical engagement of pawl 44 and collar 38 , the basket 22 is held under the boiling water and the pasta in the basket is allowed to cook . although the shaft 36 is illustrated as being centrally oriented within the pot 12 and basket 22 , it may be also , if desired , positioned off - axis in the pot and external to the basket . the timer 42 includes a conventional timer device 46 , which can be set manually by the cook to the time desired to cook the pasta . when the timer 46 counts down to zero , the pawl 44 is activated and thereby released from its engagement with the collar 38 as shown in fig2 . this disengagement of the pawl and collar allows the previously compressed spring 40 to expand and thereby move the collar 38 and shaft 36 upward , raising the cooking basket 22 upward and one inch above the boiling water 14 and halting the cooking of the pasta 24 . the shaft 36 is preferably prevented from completely free travel through the cover aperture 34 to prevent the basket 22 from snapping up too quickly , potentially tossing the pasta 24 out of the basket 22 , by the use of a tight - fitting rubber collar 48 mounted at the aperture 34 , which applies frictional force around the shaft 36 and acts as a damper on the upward movement of the shaft . in use , the cover 30 is removed from the outer pot 12 , and the uncooked pasta 24 is then placed in the basket 22 . to facilitate access to the basket 22 , both in loading and unloading , the basket 22 is preferably detachable from the shaft 36 , such as by a simple rotation lock . this will also facilitate loading the device components into a dishwasher for cleaning . water 14 is then added to the outer pot 12 to a level indicated by any suitable indicia on the inner surface of outer pot 12 which level is adequate to submerge basket 22 . the pot 12 is then placed on a stove - top burner until the water 14 in the pot comes to a boil . after the water 14 is boiling , the basket 22 containing the pasta is reattached to the lower end of shaft 36 and lowered into the boiling water . the cover 30 is then fitted onto the pot 12 . a downward force is then applied by hand on the collar 38 against the force of the spring 40 , until the collar 38 engages the pawl 44 , to thereby retain the collar 38 in its lowermost position shown in fig1 . using the timer dial 46 , the cook then sets the desired cooking time in the timer 42 , which immediately begins counting down . the pasta 24 will remain submerged in the boiling water until the timer 46 has reached zero , at which point as described above , the pawl 44 is released and the collar 38 moves upward , lifting the basket 22 and the pasta 24 out of the water 14 under the urging of the released compression spring 40 . the timer 46 will also preferably sound a brief alarm , such as a bell , to alert the chef that the pasta is ready to eat . significantly , during the time it takes the chef to remove the pasta from the basket 22 , the pasta 24 will be kept moist and warm by steam rising from the still - boiling water 14 . the chef then lifts the cover 30 off of the outer pot 12 , removes the basket 22 from the shaft 36 , and removes the pasta 24 from the basket . all of the components , including the timer 42 , are preferably formed of dishwasher - safe materials . for ease of cleaning , the shaft 36 ( once detached from the basket 22 ) may be completely removed from the cover 30 by pulling upward . while the present invention has been described as a pasta cooker / preparer , it is to be understood that any food that is prepared by submerging it in boiling water for a selected duration may be used as well . for example , vegetables or eggs may be boiled for a very specific duration , ensuring they are fully cooked to the desired state . furthermore , other food items such as vegetables may be placed in the basket 22 and steamed above the boiling water without immersion . the timer could be set for any specified time to sound the alarm and alert the cook that steaming has been completed . finally , the pasta preparer of the present invention can be modified to contain an electrical heating element ( e . g . a hot plate ) so that it is self - contained and does not require a stove . although the above embodiments are fully capable of achieving the objects and advantages of the invention , various other embodiments as would be apparent to one skilled in the art are considered within the invention . the above detailed description is thus provided for purpose of illustration and not limitation , the invention being only limited by the claims , as follows :
a food preparer includes a basket for holding the food to be prepared inserted within an outer receptacle . a timer - controllable mechanism raises the food basket out of boiling water contained in the outer receptacle after a predetermined time interval .