Bonded to the inside surface of the cover flap 28 is a shield composed of an electrically conductive metal foil 38 comprising 0.00035 inch aluminum foil laminated to 25 pound kraft paper. This laminate is bonded with any suitable adhesive to the inside surface of cover 28. The shield 38 in this case does not totaly shield the food product contained in the package from all microwave radiation but instead acts as a partial shield adapted to control the passage of microwave energy into the food product directly. The amount reaching the food directly is less than the amount that would reach it without the shield. Transmission is accomplished through openings 40 of a predetermined size. As heating occurs, moisture vapor and steam is vented through the openings 40 thereby maximizing the opportunity for moisture to be driven out of the crust and for the crust to become crisp. If desired, one or more moveable metal covers (not shown) can be provided to open or close the openings 40 prior to heating to any desired extent to thereby allow the user to control the amount of internal heating. Good results have been achieved with pizza pie of 66 gm. in a 1000 watt oven with four openings 40 each 11/4 square inches, i.e., totaling 5 square inches of open area while the total area of the shield 38 (including the hole area) is about 21 square inches. Thus, the open area of the holes 40 is about 25% of the shielded area, however, good results can be achieved with a much wider range of open area for example about 10% to 75% of the shield can be open when direct microwave heating is desired. In some cases, as described below, no direct microwave heating is provided for the food product, the product in that case is heated solely by conduction from the heat absorber. In determining the size of the openings 40, i.e., the degree of shielding, one first decides upon the amount of conduction or surface heating that is needed and establishes that the dimensions and composition of the composite 42. The size of the openings 40 (or in the case of other embodiments such as that in FIG. 8 where no holes are used the size of the shield itself) is then made larger or smaller until the desired predetermined amount of internal heating is accomplished by direct microwave transmission without burning or drying the interior. This is best accomplished empirically. Thus, if the product is not warm enough on the inside, the openings 40 are made larger but if too warm or burned, the openings 40 are made smaller. In general, the size of openings 40 or the size of the shield itself if no holes are used will be determined by the type of food, its composition, the amount of water contained in the food, whether it is frozen, cooked or uncooked, etc. It should be understood that as the amount of direct microwave transmission to the food is increased, for example by making the openings 40 larger, the amount of energy going to the absorber and consequently the amount of conductive heating decreases. The dimensions and opening size given are merely set forth by way of example.