Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at refrigerator or room tcmpcraturc. Use microwave oven safe containers.
2. Cover most foods for fastest heating. Exceptions are rare or medium meats. some sandwiches, griddle foods
pancakes and baked foods,
Where appropriate, use the automatic
temperature control
accurate heating. Place probe horizontally so tip is in ccntcr of
Bubbling around edges of dish is normal, since ccntcr is last to heat, Suggested serving tcmpcraturcs arc given for most foods. Young children
usually prefer cooler food, generally about 20°
Adjust tcmpcraturcs to your personal taste. Stir
before serving.
4. Be sure foods are heated
before serving. Steaming or bubbling around edges does not necessarily mean food is heated throughout, Stir
food once or twice during heating, if possible, to ensure even,
heating. As a general rule, hot foods produce an area warm to the touch
in center of underside of dish.
Suggested
Power
Approximate
Item
Amount
Serving Temp.
Time, Min.
Appetizers
Saucy; such as meatballs,
I to 2 servings
150°
High (10)
2 to
cocktail franks, etc.
to 4
1500
High (10)
to 5
( cup/serving)
Dips: cream or
cup
130°
Medium (5)
I to
I cup
130°
Medium (5)
2 to
Pastry bites: small pizzas,
rolls,
2 to 4 servings
High (10)
to 2
Tip:
Cover saucy appetizers
wax paper. Cover dips with plastic wrap. Do not cover pastry bites, they will not
crisp.
Plate of
Meat plus 2 vegetables
I plate
150°-1600
High (10)
2 to 3
Tip:
Probe works well in saucy dishes or
(
USC
in largest serving) but not in meat slices. Cover plate of
with wax paper or plastic
wrap. Rotate plate
turn after half of time.
Meats and Main Dishes
Saucy main dishes: chop
spaghetti,
I to 2 servings
150°-1600
High (10)
2 to
creamed chicken, chili, stew, macaroni and
3 to 4 servings
150°-1600
High (10)
9 to 15
cheese, etc. ( -1 cup/serving)
I can
)
150°-1600
High (10)
4 to 6
Thinly sliced roasted meat:
Rare beef roast, minimum time; Medium rare,
I to 2 servings
Mcd-High (7)
1 to 2
maximum time (3 4-oz./serving)
4 servings
Mcd-High (7)
2 to 3
Well done: beef, pork, ham, poultry, etc.
1 to 2 servings
Mcd-High (7)
1 to 3
3 to 4 servings
Mcd-High (7)
4 6
Steaks, chops, ribs, other meat pieces:
Rare beef steak
1 to 2 servings
130°
Mcd-High (7)
to 2
3 to 4 servings
Mcd-High (7)
4
Well done beef, chops, ribs, etc.
to 2 servings
150°
(7)
2 to 3
3 to 4 servings
1500
Mcd-High (7)
3 to 5
Hamburgers or meat loaf
I to 2
High (10)
2 to 3
(4-oz./serving)
3 to 4 servings
High (10)
4 to 6
Chicken pieces
I to 2
High (10)
1 to 2
3 to 4 pieces
High (10)
3 to 5
Hot dogs and sausages
to 2
High (10)
to 1
to 4
High (10)
1 to 2
Breakfast sausage links
2
Medium (5)
to
4
Medium (5)
1 to I
Medium (5)
2 to 3
Rice and pasta
to 2
150°
High (10)
to 2
cup/serving)
Topped or mixed with sauce
I to 2 servings
150°-1600
High (10)
2 to 5
cup/serving)
3 to 4 servings
150°-1600
High (10)
4 to 7
Tip: Cover main
with plastic wrap. Cover other main
and meats with wax paper. Do not cover rare or medium rare meats. When
heating or reheating 3 to 4 servings of meat slices or
rotate cookware
turn alter
time.
Beverages
Coffee, tea, cider, other water based
to 2 cups
160°-1700
High (10)
to 3
3 to 4 cups
160°-1700
High (10)
5 to 8
Cocoa, other milk based
to 2 cups
140°
Mcd-High (7)
to 3
3 to 4 cups
140°
Meal-High (7)
4 to 8
Tip: Do not cover.
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