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Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at
refrigerator or room temperature. Use microwave oven safe
containers.
2. Cover most foods (see tip) for fastest heating, Exceptions are rare
or medium meats, some sandwiches, griddle foods like pancakes
and baked foods.
3. Where appropriate, use the automatic food temperature control
for accurate heating, Place probe horizontally so tip is in center of
food, Bubbling around edges of dish is normal, sin~e center is last
Item
Appetizers
Saucy: meatballs, riblets, cocktail franks, etc.
Dips: cream or processed cheese
Pastry bites: small pizzas, egg rolls, etc.
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites, they will not be crisp.
Plate of bftovers
Meat plus 2 vegetables
Tip:
Probe works well in saucy dishes or vegetables (use in largest serving) but not in meat slices. Cover plate of food with wax paper or plastic wrap,
Saucy main dishes: chop suey, spaghetti,
creamed chicken, chili, stew, macaroni and
cheese, etc. (%-1 cup/serving)
Thinly sliced roasted meat:
Rare beef roast, minimum time; medium rare,
maximum time (3 to 4-oz./serving)
Well done: beef, pork, ham, poultry, etc.
Steaks, chops, ribs, other meat pieces:
Rare beef steak
Well done beef, chops, ribs, etc.
Hamburgers or meat loaf
(4-oz./serving)
Chicken pieces
Hot dogs and sausages
Rice and pasta
Topped or mixed with sauce
Tip: Cover saucy main dishes with plastic wrap. Cover other main dishes and meats with wax paper. Do not cover rare or medium rare meats.
When heating or reheating 3 or 4 servings of meat slices or pieces, rotate dish 1/2 turn after half of time.
Sandwiches
Moist filling: Sloppy Joes, barbecue, ham salad,
etc. in bun (fi cup/serving)
Thick meat-cheese filling; with firm bread
Tip: Use paper towel or napkin to cover sandwiches.
to heat. Suggested serving temperatures are given for most foods.
Young children usually prefer cooler food, generally about 20°
lower. Adjust temperatures to your personal taste. Stir foods
before serving,
4.
Be sure foods are heated through before serving. Steaming or
bubbling around edges does not necessarily mean food is heated
throughout. As a general rule, hot foods produce an area warm to
the touch in center of underside of dish.
Suggested
Amount
Serving Temp.
1
to 2 servings
150°
3 to 4 servings
150°
cup
130°
1 cup
130°
2 to 4 servings
1 plate
150°-1600
1 to 2 servings
150°-1600
3 to 4 servings
150°-1600
150°-1600
1 to 2 servings
3 to 4 servings
1 to 2 servings
3 to 4 servings
1 to 2 servings
130°
3 to 4 servings
130°
1 to 2 servings
150°
3 to 4 servings
150°
3 to 4 servings
3 to 4 pieces
3 to 4
150°-1600
3 to 4 servings
150°-1600
1 to 2 servings
3 to 4 servings
1 to 2 servings
3 to 4 servings
10
Power
Approximate
Time, Min.
HI (10)
1 M to 4
HI (10)
4 to 6
MED (5)
3 to 5
MED (5)
HI (10)
1 to 2 M
HI (10)
2 to 4
HI (10)
3 to 7
HI (10)
6 to 10
HI (10)
4 to 5 k
MED HI (7)
MED HI (7)
to 3 %
MED HI (7)
1 to 3
MED HI (7)
3 to 5
MED HI (7)
MED HI (7)
3 to 7
MED HI (7)
1 to 3
MED HI (7)
3 to 6
HI (10)
HI (10)
HI (10)
to 2
HI (10)
2 to 3 %
HI (10)
to 1
HI (10)
1 to 3
HI (10)
3 to 6
HI (10)
HI (10)
8 to 12
MED HI (7)
1 to 2
MED HI (7)
2% to 4
MED HI (7)
2 to 3
MED HI (7)
4 to 5
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