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-.
+&$& .
--
fi=$=-
Approximate
'.."::..-
:. -:
%3$
suggested
Po'weE-
A.mm.mt
serving
Temp.
Level
Time,Min.
=------- ----
SW.lps
Waterbased
1to2 servings
150°-1700
HI (10)
2t05
(1cupkerving)
3 to4 servings
150°-1700
HI (10)
5 to 10
1can(10-oz.)
150°-1700
HI (10)
4t05
Milk-based
1to2 servings
140°
MEDHI (7)
2t06
(1cuplservin~)
3 to4 servings
140°
MEDHI (7)
6to 11
1can(10-CZ.)
140°
MEDHI (7)
4t06
'l@:Coversoupswithwaxpaperor plasticwrap.
Smalipieces:peas,beans,corn,etc.
(Mcup/serving)
1to2 servings
3 to4 servings
1can(15-17-oz.)
150°-1600
HI (10)
150"-160°
HI (10)
150°-1600
HI (10)
HI (10)
HI (10)
HI (10)
150°-1600
HI (10)
150°-1600
HI (10)
lto3
3t04X?
3t05
lVZto3
4t06
4t05
lto3
3t06
Largepiecesor whole:asparagus spears,
cornonthecob,etc.
1to2 servings
3 to4 servings
1can(16-oz.)
Mashedpotatoes
(Vicup/serving)
Tip: Covervegetables f ormostevenheating.
1to2 servings
3 to4 servings
Swx%'
Dessert:chocolate,butterscotch
%cup
125°
HI (10)
Y2
to 1
'/2
1
cup
125°
HI (10)
1to2ti
Meator maindish, chunkytype;gibletgravy,
'h
cup
150°-1600
HI (10)
1to2%
spaghettisauce,etc.
1cup
150°-1600
HI (10)
2t04
1can(16-oz.)
150°-1600
HI (10)
3t06
'/2
cup
1cup
140°-1500
HI (10)
140°-1500
HI (10)
——
ltol%
~---
—m
2t02%
-. ~–-
—–
~
Creamytype
Tip: Coverfoodto preventspatter.
-m
-
Bakery Rmd.$
Cake,coffeecake,doughnuts, s weetrolls,
1piece
nutor fruitbread
2 pieces
4 pieces
9-in.cakeor
12rollsor
doughnuts
LOW/DEF(3)
LOW/DEF(3)
LOW/DEF(3)
LOW/DEF(3)
Y2
to 1
%to 2
lto3
2t04
Dinnerrolls,muffins
1
:
6t08
MED(5)
MED (5)
MED(5)
MED(5)
HI (10)
HI (10)
MEDHI (7)
MEDHI (7)
%
to
'/2
'/2
to %
Y'2
to 1
%to l%
'hto 1
1to lM
2%to3
4t07
Ne: fruit, nutor custard
1slice
%of 9-in.pie=l slice
2 slices
(useminimumtimeforcustard)
4 slices
9-in. pie
Griddle Fm'ds
Pancakes,Frenchtoastor waffles(%in.
x
4-in.)
Plain, notopping
2 or 3 pieces
HI (10)
ltol%
Syrup& butter
2 or 3 pieces
HI (10)
lto2
With2 sausagepatties(cooked)
2 or 3 pieces
HI (10)
lK?to2Y2
- ..
Coffee,tea, cider
1to2 cups
160°-1700
HI (10)
lfito3%
CXher w aterbased
3 to4 cups
160°-1700
HI (10)
5t07
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