Microwave defrosting and reheating
112
Chart for reheating food
Quantity
[W]
[min]
1
[min]
Drinks
2)
Coffee, drinking temperature 60–65 °C
1 cup (200 ml)
1000
1:00–1:10
–
Milk, drinking temperature 60–65 °C
1 cup (200 ml)
1000
1:20–1:40
3
–
Water, bringing to the boil
1 cup (125 ml)
1000
1:30–1:50
–
Baby bottle (milk)
approx. 200 ml
450
1:10–1:20
3
1
Mulled wine, grog
drinking temperature 60–65 °C
1 glass (200 ml)
1000
0:50–1:10
–
Food
3)
Baby food (room temperature)
1 jar (200 g)
450
0:30–1
1
Cutlets, cooked
200 g
600
4–6
1
Fish fillet, cooked
200 g
600
3–4
2
Roast meat in gravy
200 g
600
4–6
1
Side dishes
250 g
600
3–5
1
Vegetables
250 g
600
4–5
1
Gravy
250 ml
600
4–5
1
Soup / casserole
250 ml
600
4–5
1
Soup / casserole
500 ml
600
7–8
1
Microwave power /
Reheating duration /
Standing time
1)
Allow the food to stand at room temperature for a few minutes to enable the heat to
spread evenly throughout the food.
2)
When heating liquids, milk, sauces etc, using microwave power, the boiling point of the li-
quid may be reached without the production of typical bubbles. The liquid does not boil
evenly throughout. This so-called 'boiling delay' can cause a sudden build-up of bubbles
when the container is removed from the oven or shaken, which can lead to the liquid boiling
over suddenly and explosively. To avoid this, always wait a minimum of 20 seconds before
removing the container from the oven and place a suitable glass rod or utensil into the cup
or glass when heating liquids.
3)
Durations apply for food with an initial temperature of approx. 5 °C. For food which is not
normally stored in the fridge an initial temperature of approx. 20 °C is assumed. With the ex-
ception of baby food and delicate sauces, food should be heated to a temperature of 70–
75 °C.
