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To Heator
of
TWo plates of leftovers
may be re-
heated together. Arrange thick or
dense foods to outside edges of
plate and cover with plastic wrap.
Microwave at HIGH (10) for 3 min-
utes. Reverse position of plates
(top to bottom) and rotate% turn.
Continue microwaving at HIGH
(10) for 3 to 4 minutes. Continue
heating, if necessary,until hot,
Reheating two casseroles
(height
should be less than 31/2 inches) is
now possible. Cover with plastic
wrap. Usestaggeredarrangements
of food, placing food on right side
of shelf and left side of floor. Refer
to Heatingor ReheatingGuide (see
inside front cover of cookbook) for
suggested microwave time per
casserole and add together the
times. Microwave at HIGH (10),
reversing position
of
foods (top to
bottom) after half of time. Also,
heat several smaller bowls of left-
overs this way, stirring and revers-
ing positions after half of time.
TWofrozen individual entrees (5 to
7 oz. ea.) or two TV dinners (10 to
12 oz. ea.)
are both ready to serve
at the same time. Remove batter
foods; cook these conventionally.
Return foil trays containing food
to boxes in which they were pur-
chased. Place in oven with one TV
dinner on right shelf and the sec-
ond dinner on left floor. Micro-
wave at HIGH (10) for 6 minutes.
Reversepositions (top to bottom)
and rotate foods % turn. Continue
microwavingat HIGH (10)for 6 min-
utes. Check dinners for heating. If
one dinner seems less done than
desired, return it to the box and
continue heating on shelf 1 to 2
more minutes.
-
To
Typesof FoodsTogether
When heating several different
types of food together, foods
which should be served hot must
be placed on the oven shelf, while
foods which are only warmed
should be placed on the floor. This
is because microwave energy
enters the oven from the top only.
Also, it is
importantto remember
that
foods absorb microwave
energy at different rates.Ratescan
be affected by the size of the food,
and its starting temperature.
Because of the varying rates you
may need to start reheating a large
or dense food a few minutes ahead
of time, then add other smaller or
less dense foods. Alternately, if
one of the several foods you are
heating seems under cooked but
the others are heated satisfac-
torily, let the undw'heated food
continue cooking,
—
—-
t-leat or reheat different types of
food at HIGH (10). To determine
heating times, add together times
for all foods. (see heating guide
inside front cover of cookbook)
After half of time, stir or rearrange
foods (do not reverse positions).
Check foods (top shelf especially)
after ?4of total time and remove
any which are done. Continue
cooking others.
Place onshelflarge ordense
food$
which need the most heating, such
as leftoverfried chicken, casseroles
of canned or leftover vegetables,
rice or pasta. Place on oven floor
those foods which fleed only be
warmed, such as bakery pies, rolls,
muffins or breads.
.
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