- Eng-35 -
English
Reheating Chart
Foods
Weight
Accessories
Program
Time
Chilled Big Bun*
150
g
- 300
g
(1-2)
metal tray, wire rack
(lower shelf)
Steam - Med
10 to 11 minutes
Chilled Shumai*
250
g
- 350
g
(5-7)
metal tray, wire rack
(lower shelf)
Steam - Med
10 to 11 minutes
Chilled Rice*
150
g
- 600
g
(1-4)
metal tray , wire rack
(lower shelf)
Steam - Med
12 to 13 minutes
Chilled Vegetable*
300
g
metal tray, wire rack
(lower shelf)
Steam - Med
6 to 7 minutes
Chilled Pasta*
300
g
metal tray, wire rack,
heatproof dish (lower shelf)
Steam - Med
10 to 11 minutes
Chilled Bun*
300
g
(8-9)
metal tray, wire rack
(lower shelf)
Steam - Med
8 to 9 minutes
Chilled Fried Rice*
300
g
metal tray, heatproof dish
(lower shelf)
190°C Steam Conv.
(without preheat)
10 to 11 minutes
Chilled
Hamburger*
150
g
(1)
metal tray, wire rack
(lower shelf)
190°C Steam Conv.
(with preheat)
8 to 9 minutes
300
g
(2)
metal tray, wire rack
(lower shelf)
190°C Steam Conv.
(with preheat)
9 to 10 minutes
Chilled Patty
200
g
(4 pieces)
metal tray, wire rack
(lower shelf)
180°C
(without preheat)
9 to 10 minutes
Chilled Fried
Chicken
250
g
metal tray, wire rack
(lower shelf)
220°C
(with preheat)
12 to 13 minutes
Chilled Salty Bread
70
g
- 140
g
(1-2)
metal tray, wire rack
(lower shelf)
160°C
(without preheat)
8-9 minutes
Chilled Sweet
Bread
60
g
- 120
g
(1-2)
metal tray, wire rack
(lower shelf)
160°C
(without preheat)
7-8 minutes
Chilled Fried
Dumpling*
180
g
(9)
metal tray/baking sheet
(lower shelf)
190°C Steam Conv.
(without preheat)
7-8 minutes
Frozen Fried
Chicken
250
g
metal tray, wire rack
(lower shelf)
Healthy Fry
(with preheat)
13 to 14 minutes
Frozen Pizza
340
g
metal tray, wire rack
(lower shelf)
230°C
(with preheat)
13 to 14 minutes
Notes:
1. The recipes marked with “*” require steam. Be sure to fi ll the water tank before cooking.
2. Please use baking sheet or aluminium foil and heat-proof utensils before cooking.
3. Chilled refers to storage temperature in the range of 0-3°C.
4. Frozen refers to storage temperature under 0°C.
F0003BM03HP_Eng_170306.indd 35
2017/3/6 8:50:53