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Guide
.
1.Directionsbeloware for reheating already-cooked f ds at refrigerator o r roomtemperature. U semicrowave o ven-safe containers.
2, Covermostfoodswithwaxpaperor plasticwrapforfastheating.Sandwiches o r bakeditemsshouldbecoveredwithpapertowelor napkin.
3. Stir,rearrange, o r rotatelargeamountsoffoodafterhalfthesuggested heatingtime.
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4. Besurefoodsarereallyheatedthrough beforeserving.Steaming or bubbling aroundedgesdoesnotnecessarily meanfoodisheatedthroughout.
Asa generalrule,hot foodsproducean areawarmto thetouchat centerof underside ofdish.
Food
Amount
Power Level '1'ime inIWinutes
Appetizm
Saucy;suchas meatballs,riblets,cocktailfranks,etc.
1to2 servings
High
2-4
(% cup/serving)
3 to4 servings
High
4-7
Dips,creamor processcheese
1/2to 1Cllp
High
2~.4
.-
Bakeg
F""
Cake,coffcccake,doughnuts, s weetrolls,nutor fruitbread
1to2 pieces
High
l&~l/j
9-in.cakeor
High
2-4
12rollsor doughnuts
Dinnerrolls,muffins
I-2
High
l&l
2-4
High
ll&2
Frenchtoast(frozcnj
1to2 slices
Low
21&4
Pie: fruit, nutor custard
1to2 slices
High
%of%in. pic~l slice
y2.11~
9min. p ie
High
3-6
Ikm?rages
Coffee,tea, cider,otherwaterbased(6-oz.per serving)
i to2 cups
High
1%"3%?
Cocoa,other milkbased(6-oz,perserving)
i to2 cups
High
2-4
Meats
&
MainDishes
%ucymaindishes,%4 cup/serving
Thinly-sliced, r cmstcd meat
3 to4-oz./serving
Steaks,chops,other meatpieces:
Hamburgers (2 to 3-oz.)
Meiitloiif
4=oz,/serving
Chickenpicccs
Hcf(
( logs
and sausages
Rice
ttfd pasta (%=% afpkwrvittg)
i to2 servin~fs
3 to4 serviry~s
1to2 scwvitq~s
3 to 4servings
1to 3servings
1to 2 servings
3 to4 servings
1to2 pieces
3 to4 pieces
i to2
3 io4
1to 2 servings
Iigh
Iigh
ligh
!igh
[igh
ligh
[igh
ligh
[igh
Iigh
!j,gh
igh
E??
2=4
5-7
Sandwiches
Moistfilling:sloppyjoe, barbecue,hamsalad,MC,
i [02 servings
High
1-2%
in bun(Y)cuphmwing)
3 to4 servings
High
2%=4
Thicknwtit-cheese filling,withfirmbread
1m 2 servings
High
1%"3%
smKw30up
Dessert:chocolate,butterscotch
1/2to 1cup
High
I.zg
Meator maindish;gibletgravy,spaghettisauce,etc.
i cup
High
31&5
1can 16-02,
High
5"6
soup
Waterbased(1cup/serving)
I to 2 servings
High
3%-6
I can Kkoz,reconstituted
High
8"9
Milkbmmi(1cuphwrving)
1to2 servings
High
4"7
1can 10-02, r econstituted
High
10-12
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Smallpieces:pm, bfms, corn, w,
1to 2 servings
High
2-4
(M
aphwviflg)
1utn
16-02.
High
4-6
Liirg~
picccsor whole:asparagusspears,
1to2 servings
High
2-4
cornon thecob.ctc,
1can 16-02,
High
4"6
Mashed(% eup/serving)
1to 2 servings
High
1-3
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17
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