30
FOOD
TEMP
QUANTITY
METHOD
REHEATING
TIME ON
100%
MEAT PORTIONS
Chicken Portions
Leg
Breast
Chilled
Chilled
1 (300g)
1 (400g)
Place on a plate, cover with cling fi lm
Place on a plate, cover with cling fi lm
1 min.
1 min. 30 sec.
Lamb Chops
Chilled
3 (225g)
Place on a plate, cover with cling fi lm
1 min. 30 sec.
Pork Chop
Chilled
1 (125g)
Place on a plate, cover with cling fi lm
50 sec.
Sliced Meat
with Gravy
Chilled
1 (225g)
Place on a plate, cover with cling fi lm
1 min. 30 sec.
Trout
Chilled
1 (200g)
Place on a plate, cover with cling fi lm
1 min.
Salmon Steak
Chilled
1 (200g)
Place on a plate, cover with cling fi lm
1 min.
SWEET PORTIONS
Fruit Crumble
Chilled
175g
Place in a bowl, uncovered
35 sec.
Fruit Crumble
with custard
Chilled
275g
Place in a bowl, uncovered
1 min.
Fruit Pie
Chilled
175g
Place in a bowl, uncovered
35 sec.
Fruit Pie with
Custard
Chilled
275g
Place in a bowl, uncovered
50 sec.
Sponge
Pudding
Chilled
125g
Place in a bowl, uncovered
20 sec.
Sponge
Pudding with
Custard
Chilled
225g
Place in a bowl, uncovered
45 sec.
Suet Pudding
Chilled
175g
Place in a bowl, uncovered
20 sec.
Suet Pudding
with Custard
Chilled
275g
Place in a bowl, uncovered
45 sec.
Chocolate
Fudge Cake
Chilled
125g
Place on a plate, uncovered
15 sec.
NOTES:
• Only serve food which is thoroughly reheated, use a professional food thermometer to ensure acceptable temperatures
have been reached throughout.
• Temperatures refered to in this chart are:
Room
, approx. 20°C,
Chilled
, approx. 5°C, and
Frozen
, approx. -18°C
• During standing time (where recommended) food should be covered. If covered during reheating, leave covered. If reheated
uncovered, cover with foil.
• The reheating times given above are provided as a guide only. Reheating times will vary according to food weight, quality
and initial temperature. Please ensure that food is thoroughly reheated before serving.
Reheating Chart
R-1900J [EN].indd Sec1:30
R-1900J [EN].indd Sec1:30
4/28/09 10:01:30 AM
4/28/09 10:01:30 AM