Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at refrigerator
room temperature. Use microwave oven safe containers.
2. Cover most foods for fastest heating. Exceptions are rare or medium meats, some sandwiches. griddle foods like pancakes and
Where appropriate, use the automatic food temperature control for accurate heating. Place probe horizontally so tip is in center of food.
Bubbling around edges of dish is normal, since center is last to heat, Suggested serving temperatures are given for most foods. Young children
usually prefer cooler food, generally about 20° lower, Adjust temperatures to your personal taste. Stir foods before serving.
4. Be sure foods are heated through before serving. Steaming or bubbling around edges does not necessarily mean
is heated throughout. Stir
once or twice during beating, if possible, to ensure even, thorough 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,
1 to 2 servings
150°
High (10)
cocktail franks, etc.
to
to 4 servings
150°
High (10)
to 5
( cup/serving)
Dips: cream or processed cheese
cup
1300
Medium (5)
1 to
1 cup
130°
Medium (5)
to
Pastry bites: small pizzas, egg rolls, etc.
2 to 4 servings
High (10)
1
Tip: Cover
appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites.
will not crisp.
Plate of
Meat plus 2 vegetables
1 plate
150°-1600
High (10)
to
Tip: Probe works well in saucy dishes or vegetables (
USC
in
serving) but not in meat slices. Cover plate of
with wax
plastic
wrap. Rotate plate 1/2 turn after half of time.
and Main Dishes
Saucy main dishes: chop
spaghetti.
creamed chicken, chili, stew, macaroni and
etc.
-1 cup/serving)
Thinly sliced roasted meat:
Rare beef roast, minimum time; Medium rare,
maximum time (3 to 4-02,/serving)
Well done: beef, pork, ham, poultry, etc.
Steaks. chops, ribs, other meat pieces:
Rare beef steak
to 2 servings
to 4 servings
1 can (16-02. )
1 to 2 servings
3 to 4 servings
1 to 2 servings
to 4 servings
to 2 servings
to 4 servings
Well done beef,
ribs, etc.
1 to servings
to 4 servings
150°-1600
High (10)
150°-1600
High (lo)
150°-1600
High (10)
130°
130°
150°
150°
Mcd-High (7)
Mcd-High (7)
Meal-High (7)
Mcd-High (7)
Meal-High (7)
Mcd-High (7)
2
4 to 6
1
2 to 3
4 to 6
1 to 2
3 to 4
Mcd-High (7)
2 to
Mcd-High (7)
5
Hamburgers or meat loaf
I to 2 servings
High (10)
2 to 3
(4-oz./serving)
to 4 servings
High (lo)
4 to 6
Chicken pieces
to 2 pieces
High (10)
1 to
3 to 4 pieces
High (10)
to 5
Hot dogs and sausages
I to 2
High (10)
to
3 to 4
High (10)
to
Breakfast sausage links
2
Medium (5)
to
4
Medium (5)
1 to I
8
Medium (5)
Rice and pasta
to
I to 2 servings
cup/serving)
150°
High (10)
1 to 2
Topped or mixed with sauce
1 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 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 to 4 servings of meat slices or pieces. rotate cookware
turn after half of time.
Coffee, tea, cider, other water based
to 2 cups
160°-1700
High (10)
to
3 to 4 cups
160°-1700
High (10)
5 to 8
Cocoa, other milk based
1 to 2 cups
140°
Meal-High (7)
1 to
3 to 4 cups
Meal-High (7)
4 to 8
Tip:
not cover.
12
