- Eng-25 -
English
Reheating Chart
Foods
Weight
Accessories/
Placement
Program
Time
Frozen Rice Dumplings*
5 pcs (750
g
)
Wave Tray/
Middle Shelf
Steam Med
about 15-17 minutes
Chilled Big Meat Bun*
120
g
- 720
g
(1 pc - 6 pcs)
Wave Tray/
Middle Shelf
Steam Med
about 16-18 minutes
Chilled Shumai*
325
g
- 650
g
(6 pcs - 12 pcs)
Wave Tray/
Middle Shelf
Steam Med
about 14-16 minutes
Chilled Bun*
400
g
(8 pcs - 9 pcs)
Wave Tray/
Middle Shelf
Steam Med
about 13-14 minutes
Chilled Rice*
150
g
- 900
g
(1 cup - 6 cups)
Metal Tray/
Middle Shelf
Steam Med
about 18-20 minutes
Chilled Convenient
Foods (remove wrap)*
400
g
(1 serve)
Wave Tray/
Middle Shelf
Steam High
about 11-12 minutes
Chilled Croissant
50
g
- 200
g
(1 pc - 4 pcs)
Metal Tray/
Lower Shelf
160 °C Convection
(without preheat)
about 5-6 minutes
Chilled Sandwich
120
g
- 480
g
(1 pc - 4 pcs)
Metal Tray/
Lower Shelf
180 °C Convection
(without preheat)
about 6-9 minutes
Chilled Fried Rice*
400
g
Metal Tray/
Lower Shelf
190 °C Steam Conv.
(without preheat)
about 13-15 minutes
Chilled Fried Dumpling*
220
g
(12 pcs)
Metal Tray/
Lower Shelf
190 °C Steam Conv.
(without preheat)
about 10-11 minutes
Chilled Fried Chicken
Wing
350
g
(10 pcs)
Metal Tray/
Lower Shelf
220 °C Convection
(with preheat)
about 10-11 minutes
Notes:
1. The recipes marked with “*” require steam. Be sure to fi ll the water tank before cooking.
2. Please use baking paper or aluminium foil and heat-resistant utensils before cooking.
3. Chilled refers to storage temperature in the range of 0-3 °C.
The times given in the charts below are a guideline only, and will vary depending on starting temperature,
quantity and dish size.
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