36
REHEATING ADVICE
Follow the advice and guidelines below to ensure food is thoroughly reheated before serving:
Plated meals
Sliced meat
Poultry
portions
Casseroles
Remove poultry or meat portions, reheat
these separately, see below.
Place smaller items of food to the centre of the plate,
larger and thicker foods to the edge. Cover with
vented microwave cling film and reheat on 50%, stir/
rearrange halfway through reheating.
NOTE:
Ensure the food is thoroughly reheated before
serving.
Cover with vented microwave cling film and reheat on
50%. Rearrange at least once to ensure even reheating.
NOTE:
Ensure the meat is thoroughly reheated before
serving.
Place thickest parts of the portions to the outside of the
dish, cover with vented microwave cling film and reheat
on 70%.
Turn over halfway through reheating.
NOTE:
Ensure the poultry is thoroughly reheated
before serving.
Cover with vented microwave cling film or a suitable lid
and reheat on 50%.
Stir frequently to ensure even reheating.
NOTE:
Ensure the food is thoroughly reheated before
serving.
To achieve the best results when reheating, select a suitable microwave power level appropriate to the
type of food.
NOTES:
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together
with the size, shape and material of the container.
Never heat liquids in narrow-necked containers, as this could result in
the contents erupting from the container and may cause burns.
The contents of feeding bottles and baby food jars are to be stirred or
shaken and the temperature is to be checked before consumption to
avoid burns.
• To avoid overheating and fire, special care must be taken when reheating foods with a high
sugar or fat content, e.g. mince pies or Christmas pudding.
• Never heat oil or fat for deep frying as this may lead to overheating and fire.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturer’s
instructions on the can.
R-86STM_EN.indd 36
R-86STM_EN.indd 36
2/19/08 4:50:48 PM
2/19/08 4:50:48 PM
