Hotpoint RE1450H, Инструкция по использованию и уходу

Страница: 16 / 40

Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at
refrigerator or temperature. Use microwave oven safe
containers,
2. Cover most foods (see tip) for fastest heating, Exceptions are rare
or medium meats, some sandwiches, griddle foods like pancakes
and baked foods.
3. 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 food is heated
throughout. 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
I to 2 servings 150° HI (10)
Saucy: meatballs, cocktail franks, etc.
3 to 4 150° HI (10) 4 to 6
(M cup/serving)
Dips: cream or processed cheese
cup 130° MED (5) 1 to 3
1 cup 130°
MED (5)
3 to 5
Pastry bites: small pizzas. egg rolls, etc.
2 to 4 servings HI (10) I to 2
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap, Do not cover pastry bites, they will not be crisp,
Plate of
Meat plus 2 vegetables
1 plate 150°-1600 HI (10) 2 to 4
Tip: Probe works well in saucy dishes or vegetables (
USC
in largest serving) but not in meat slices, Cover plate of food with wax paper or plastic
Meats and Main Dishes
Saucy main dishes: chop spaghetti,
to 2 servings 150°-1600
HI (10)
3 to 7
creamed chicken, chili, stew, macaroni and
3 to 4 servings 150°-1600 HI (10) 6 to
cheese, etc. ( cup/serving)
can ([6-02. )
150°-1600 HI (10) 4 to 5
Thinly sliced roasted meat:
Rare beef roast, minimum time; medium rare.
1 to 2 servings MED HI (7) to 2
maximum time (3 to 4-02./serving)
3 to 4 servings
MED HI (7) 1 to 3
Well done: beef, pork, ham, poultry, etc.
1 to 2 servings
MED HI (7)
to 3
3 to 4 servings MED HI (7)
3 to 5
Steaks, chops, ribs. other meat pieces:
Rare beef steak
I to 2 servings 130°
MED HI (7)
I to 3
3 to 4 servings 130° MED HI (7) 3 to 7
Well done beef, chops, ribs, etc. I to 2 servings 150° MED HI (7) to 3
3 to 4 servings 150° MED HI (7) 3 to 6
Hamburgers or meat loaf I to 2 servings HI (10) to 2
(4-oz./serving) 3 to 4 servings HI (10) to 3
Chicken pieces 1 to 2 pieces
HI (10) to 2
3 to 4 pieces
HI (10) 2 to 3
Hot dogs and sausages to 2 HI (10) to
3 to 4 HI (10) to 3
Rice and pasta
to 2 servings
150° HI (10) 1 to 2
cup/serving)
Topped or mixed with sauce 1 to 2 servings 150°-1600 HI (10) 3 to 6
cup/serving)
3 to 4 servings
150°-1600 HI (10) 8 to 12
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 or pieces, rotate dish 1/2 turn after half of time.
Sandwiches
Moist filling: Sloppy barbecue, ham salad, 1 to 2 servings MED HI (7) to 2
etc. in bun ( cup/serving) 3 to 4 servings
MED HI (7) 2 to 4
Thick meat-cheese filling; with firm bread 1 to 2 servings MED HI (7) 2 to 3
3 to 4 servings MED HI (7) 4 to 5
Tip: Use paper towel or napkin to cover sandwiches.
16