Reheating Charts - Panasonic NN-SD466 Operation And Cooking Manual

Reheating Charts

Weight/
Food Quantity
PUDDINGS AND DESSERTS N.B. Transfer food from foil containers to a similar sized microwave safe dish
Pancakes, filled 1
2
Rice Pudding 500 g
PURCHASED CONVENIENCE FOODS - CHILLED N.B. Transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for
microwave and conventional ovens may be used with care.
Cauliflower Cheese 450 g
Cottage Pie 190 g
600 g
Hot & Spicy Wings 700 g
Lasagne 300 g
Onion Bhajis
200 g (6)
Pakora & Felafel
Vegetable Bake 454 g
PURCHASED CONVENIENCE FOODS - FROZEN N.B. Transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for
microwave and conventional ovens may be used with care.
Lasagne 400 g
Salmon Crumble 300 g
Shepherd's Pie 460 g
SAUCES
Custard 300 ml
600 ml
Savoury Sauce 300 ml
VEGETABLES
Jacket Potato 250 g
100 g
Green Vegetables
225 g
Mashed Potato 350 g
100 g
Root Vegetables
225 g
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if
they cannot be stirred. The denser the food the longer the stand time.
28
Power Time to
Level Select (approx) Instructions/Guidelines
HIGH 45-60 secs.
HIGH 1 min. 30 secs. Place in a microwaveable safe dish on turntable. Cover.
HIGH 2 mins. 30 secs.
HIGH 7 mins.
HIGH 3-4 mins.
HIGH 6-8 mins.
HIGH 6-7 mins.
Place on microwaveable safe plate or rack on turntable. Do not cover.
HIGH 5-6 mins.
HIGH 1-2 mins.
HIGH 6-8 mins.
HIGH 5 mins. then rest for 1 min.
then HIGH 4 mins.
HIGH 3 mins. then rest for 1 min.
Place on turntable. Do not cover.
then HIGH 3-4 mins.
HIGH 6 mins. then rest for 1 min.
then HIGH 4-5 mins.
HIGH 1 min. 30 secs.
HIGH 3 mins. Use a large bowl on turntable. Stir during cooking.
HIGH 2 mins.
HIGH 1 min.
HIGH 1 min. 30 secs.
HIGH 2 mins. Place in a microwave safe bowl on turntable. Do not cover.
MEDIUM 7-8 mins.
HIGH 1 min.
HIGH 1 min. 30 secs.