Reheating Charts - Hotpoint 6665, 6666 Operating Instructions Manual

Reheating Charts

Food
PUDDINGS AND DESSERTS N.B. Transfer food from foil containers to a similar sized microwave safe dish
Pancakes, filled
Rice Pudding
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
Cottage Pie
Hot & Spicy Wings
Lasagne
Onion Bhajis
Pakora & Felafel
Vegetable Bake
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
Salmon Crumble
Shepherd's Pie
SAUCES
Custard
Savoury Sauce
VEGETABLES
Jacket Potato
Green Vegetables
Mashed Potato
Root Vegetables
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.
Weight/ Power
Quantity Level
1 HIGH
2 HIGH
500 g HIGH
450 g HIGH
190 g HIGH
600 g HIGH
700 g HIGH
300 g HIGH
200 g (6) HIGH
454 g HIGH
400 g HIGH
then HIGH
300 g HIGH
then HIGH
460 g HIGH
then HIGH
300 ml HIGH
600 ml HIGH
300 ml HIGH
250 g HIGH
100 g HIGH
225 g HIGH
350 g MEDIUM
100 g HIGH
225 g HIGH
Time to
Select (approx) Instructions/Guidelines
45-60 secs.
1 min. 30 secs. Place in a microwaveable safe dish on turntable. Cover.
2 mins. 30 secs.
7 mins.
3-4 mins.
6-8 mins.
6-7 mins.
Place on microwaveable safe plate or rack on turntable. Do not cover.
5-6 mins.
1-2 mins.
6-8 mins.
5 mins. then rest for 1 min.
4 mins.
3 mins. then rest for 1 min.
Place on turntable. Do not cover.
3-4 mins.
6 mins. then rest for 1 min.
4-5 mins.
1 min. 30 secs.
3 mins. Use a large bowl on turntable. Stir during cooking.
2 mins.
1 min.
1 min. 30 secs.
2 mins. Place in a microwave safe bowl on turntable. Do not cover.
7-8 mins.
1 min.
1 min. 30 secs.
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