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or
claw
1.Directions b elowareforreheating already-cooked f ds at refrigerator o r roomternperatuw.
t Jse
microwave o vensafecontainers.
2.
Covermostf@s(seetips)forfhstestheating, Exceptions mermeormedium meats, s omesandwiches, griddle fcodslikepancakesand bakedfoods.
3. Besuwfoodsareheatedthrough beforeserving.Steaming orbubbling around edgesdoesnotnecessarily meanfoodisheatedthroughout. Asa
genemlrule,hotfds produce an areawarmtothetouchincenterofunderside ofdish,
Item
Amount
ApproximateTimcJ
Minutes
Saucy;suchasmeatballs,
1to2 servings
2~.4~
cocktailfranks,riblets
3 to4 servings
4-6
%cupper serving
PastryBites;smallpizzas
2 to4 servings
2.3%
eggrollsetc.
Plated' Lemws
Meatplus2 vegetables
1plate
3-5
and Main Dishes
SaucyMainDishes;chili,
1to2 servings
5-11
chopsuey,spaghetti, s tew
3 to4 servings
1o-15
X CUp-1 cupserving
1can 16oz.
6-8
Hamburgers o r meatloaf
1to2 servings
2-4
4 oz. per serving
3 to4 servings
4-5%
HotDogsandsausages
1to2
1Y2-2%
3 to4
2%-3%
Riceandpasta
1to2 servings
2-3%
2A-% CUD servimz
Topped & mixti-withsauce
1to2 servings
5-7
3 to4 servings
7-9
T@:Coversaucymaindisheswithplasticwrap.Coverothermaindishesandmeatswithwaxedpaper,
soups
Waterbased
1to 2 servings
3-5
1cupserving
3 to4 servings
8-10
1can 10oz.
8-9
Smallpieces;peas,corn,
1to 2 servings
1%-4
beans,etc.
3 to4 servings
4-6
%cupper serving
Largepiecesor whole;corn
1to 2 servings
3-4%
on thecob, asparagusspears,etc.
3 to4 servings
6-7
Mashed
1to2 servings
3-5
%cupper serving
3 to4 servings
7-9
'I'@: C overvegetablesformostevenheating.
Sauces
Dessert;chocolate,
'/2
cup
1%-2vf2
butterscotch
1cup
2%-3%
Nfeator maindish, chunky
!/2cup
3%!-4%
type,gibletgravy,spaghetti
1 cup
4-6
sauce,etc.
1 can 16oz.
5-7
Creamytype
'/2 cup
3-4
1 cup
4Y2-5%
T'@: C overfoodtopreventspatter.
EssY.
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~
7
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