Cooking Reference; Meats, Poultry, Fish, Seafood; Reheating - Sharp Carousel R-203HW Operation Manual

MEATS, POULTRY9
F|SH_ SEAFOOD
Allow standing time after cooking.
Bacon High 3/4- 11/4min./slice
Frankfurter in Bun 70% 1 - 11/2minutes
Ground Beef High 4 - 6 minutes
for Casseroles _1 IbJ
Hamburger High 1st side 2 minutes
Patties(2) 2nd side 11/2to
2_/2minutes
Ham slice (1 Ib) 50% 5 - 8 minutes
Meatloaf (11/2Ibst High 10- 16 minutes
Boneless 4igh 1st side 2 minutes
Chicken 2nd side 2 - 4
Breasts minutes
Chicken High 4 - 8 minutes/lb.
Pieces
Fish High 5 - 6 minutes
Fillets _11b/
Fish Steaks 70% 6 - 8 minules
Scallops and High 3 _ 5 minutes
Shrimp 111b}
Check internal temperature after standing.
See chart on page 6.
REHEATING
Food should be very hot (165°F). Stir before serv-
ing, if possible.
Vleat Slices 50% 1 - 3 min./slice
klon-Stirrable 50°/_
Casseroles
(1 serving) 3 - 5 minutes
'2 servings) 6 - 10 minutes
Pie 1 slice. High 10 - 30 seconds
Baked Potatoes High
1 _ 11/2- 21/2minutes
!2) 21/2- 3 minutes
Vegetables High
(1 serving) 3/4- 11/2minutes
(2 servings) 11/2
"21/2
minutes
OTHER
Applesauce (4) High 5 - 8 minutes
Baked Apples (4) High 4 - 6 minutes
Chocolate 50% 1 - 2 minutes
melt I square)
Eggs, High ", - 11/2minutes
scrambled (2)
Hot Cereal High 1 - 3 minutes
1 serving)
klachos 50% 1 - 2 minutes
(large plate)
18