reHeATINg cHArT
A
s in traditional cooking methods, food reheated in
a microwave oven must always be heated until pip-
ing hot.
The best results are achieved if the food is arranged
with the thicker food to the outside of the plate and
the thinner food in the centre.
place thin slices of meat on top of each other or inter-
lace them. Thicker slices such as meat loaf and sau-
sages have to be placed close to each other.
when reheating stews or sauces it is better to stir
once to distribute the heat evenly.
Covering the food helps to keep the moisture inside
the food, reduces spattering and shortens the reheat-
ing time.
when reheating frozen food portions follow the
manufactures instruction on the package.
food which cannot be stirred, like gratin is best re-
heated on 400–600 w.
Some minutes standing time will make sure the tem-
perature is evenly distributed throughout the food.
Type of food
AmounT
pow-
er
level
Time
STAnding
Time
HinTS
plated meal
300
g
450
g
700 W
(MAX)
3 - 5
Min
.
4 - 5
Min
.
1 - 2
Min
.
Cover the plate
rice
2
Dl
6
Dl
1 - 2
Min
.
3 - 4
Min
.
1
Min
.
2
Min
Cover the dish
meat balls
250
g
2
Min
.
1-2
Min
.
Heat uncovered
Beverage
2
Dl
1 - 2 ½
Min
.
1
Min
.
put a metal spoon in the cup to
prevent overcooking.
Soup (clear)
2½
Dl
2 - 2 ½
Min
.
1
Min
.
reheat uncovered in a soup plate
or bowl.
milkbased soups
or sauces
2 ½
Dl
2 ½ - 3
Min
.
1
Min
.
do not fill the container more
than 3/4. Stir once during heating.
Hot dogs
1
pc
2
pcs
600 W
½ - 1
Min
.
1 - 1 ½
Min
.
1
Min
.
lasagna
500
g
5 - 6
Min
.
2 - 3
Min
.
99
en
hotpoint.co.uk
Summary of Contents for CURVE MWH 1311 B
Page 1: ...EN Operating Instructions ...
