Heating or Reheating Guide
1. Directions below
for reheating already-cooked foods at
to
Suggested serving temperatures are given
most
refrigerator or room temperature. Use microwave oven safe
children usually prefer
food, generally
200
containers.
lower, Adjust temperatures your personal taste. Stir
2. Cover most foods (see tip) for fastest heating. Exceptions are rare
before serving.
or medium meats, some sandwiches, griddle foods like pancakes
4. Be sure foods are heated through before serving. Steaming or
and baked foods.
bubbling around edges does not necessarily mean
heated
3. Where appropriate, use the automatic food temperature control
throughout. As a general rule, hot foods produce an
warm to
for accurate heating, Place probe horizontally so tip is in center
the touch in center of underside of dish,
food. Bubbling around edges of dish is normal, since center is last
Suggested
Power
Approximate
Item
Amount
Serving Temp.
Time, Min.
Appetizers
1 to 2
150°
Saucy: meatballs.
cocktail franks, etc.
to 4
150°
(% cup/serving)
HI (10)
HI (10)
1 4
4 to
Dips: cream or processed cheese
cup
130°
MED (5)
to
1 cup
MED (5)
to 5
Pastry bites: small pizzas.
rolls, etc.
2 4 servings
1 to 2
Tip: Cover saucy appetizers with wax paper, Cover dips with plastic wrap, Do not cover pastry bites, they will not
crisp.
Plate of
Meat plus 2 vegetables
plate
150°-1600
HI (10)
2 to 4
Tip: Probe works well in saucy dishes or vegetables (use in largest serving) but not in meat slices. Cover
with wax
or plastic wrap.
and Main Dishes
Saucy main dishes: chop
spaghetti,
1 to 2 servings
creamed chicken, chili, stew, macaroni and
3 to 4 servings
cheese, etc.
-1 cup/serving)
can (16-02. )
Thinly sliced roasted meat:
Rare beef roast, minimum time; medium rare,
1 to 2 servings
maximum time (3 to
/serving)
3 to 4 servings
Well done: beef, pork, ham. poultry, etc.
1 to 2 servings
3 to 4 servings
Steaks, chops, ribs, other meat pieces:
Rare beef steak
to 2 servings
3 to 4 servings
Well done beef, chops, ribs, etc.
2 servings
3 to 4 servings
Hamburgers or meat loaf
to 2 servings
(4-oz./serving)
3 to 4 servings
Chicken pieces
to 2
3 to 4
150°-1600
150°-1600
150°-1600
150°
(10)
3 to 7
(10)
6 to 10
HI
4 to 5
MED HI (7)
to
2
MED HI (7)
to
MED
(7)
to
MED HI (7)
to 5
MED HI (7)
to 3
MED HI (7)
to 7
MED HI (7)
to 3
MED HI (7)
3 to 6
HI (10)
to 2
(lo)
1 to
HI (10)
to
HI (10)
Hot dogs and sausages
2
HI (10)
to I
3 to 4
HI (10)
Rice and pasta
to 2 servings
150°
HI (10)
I 2
cup/serving)
Topped or mixed with sauce
I 2 servings
150°-1600
HI (10)
to 6
cup/serving)
3 to 4 servings
150°-1600
HI (10)
to
Tip: Cover saucy main dishes with plastic wrap. Cover other main dishes and meats with wax paper. Do not cover rare or medium rare meats.
When heating or reheating 3 or 4 servings of meat slices pieces, rotate dish l/2 turn after half of time.
Sandwiches
Moist filling: Sloppy
barbecue, ham salad,
to 2 servings
MED HI (7)
to
etc. in bun
cup/serving)
3 to 4 servings
MED HI (7)
to 4
Thick meat-cheese filling; with firm bread
to 2 servings
MED HI (7)
2
3 to 4 servings
MED
(7)
4 to 5
Tip: Use paper towel or napkin to cover sandwiches,
