Heating or Reheating Guide
1.
Directions
be]uw
tire
Iur
heating
ur
reheating
alre:ldy-cuukcd
4. Be sure
fuuds
tire
heated
thruughuut
before
serving. Steaming
(]r
fuods
stured
in retrigerutor
or
at
room”
temperature
Use
bubbling
tiruund
edges
ut’
dish does nut necessarily mean
fuud
is
rnicruwave-stife
cookware.”
heated throughout.
2.
Cover
most
foods
for
fastest heating. Exceptions are
some
s~ndwichcs,
griddle
fuuds
find
bukcd
items.
If
yuu
usc
u
meat thermometer while
co(~king.
make sure it
3.
Bubblinc
around
cdzcs ufdish
is
normal,
since
the
center is the
is
safe
for
use in
micr(lwave
ovens.
last
to
h;ut.
F(Jods
h;ated
tu
1600F.
tc~
165°F.
will
pr(>vide
safe,
pdlatable
results.
Adjust
temperatures
to
suit
your
pers(mfil
taste
Let
tuuds
stand a
fcw
minutes
hefure
serving.
Item
Amount
Power Level Time
Appetizers
Dips: cream
or
processed cheese
Y?
cup
Medium (5)
2
to
3
min.
I cup
Medium (5)
3
t(>
5 min.
Pastry
bites: small pizzas.
egg
runs, etc.
2
to
4 servings
High ( lo)
I
103
min
Saucy: meatballs,
rihlcts,
1
tu
2
servings
High ( I
())
2
t(l
4 min.
c(}cktail
franks,
etc.
3
tu
4 servings
High ( 10)
3
to
5 min.
(7:
CLIp
per
serving)
Tip:
Cover
stiucy
appetizers with wax paper.
C(]ver
dips with plastic wrap.
Micruwave
pustry
bites
uncuvered
tu
retain their crispness.
Bakery Foods
Cake, coffee cake, doughnuts, sweet rolls,
1
piece
Low
(3)
Y,
to
Y
min.
nut or fruit bread
~
ple~es
Low
(3)
I
to
I
Y
min.
4 pieces
Low
(3)
I
Y
tu
2 min.
9-in.
c~kc
or
Low
(3)
2
tu
4 min.
I 2
ru[ls
(lr
duughnuts
I
Dinner rolls, muffins
Medium (S)
Y
tu
X
min.
~
Medium (5)
Y
tu
X
min.
4
Medium (S)
Y
tu
I min.
6
to
8
Medium (5) 1
tu
2 min.
Pie:
fruit,
nut
or
custard
1 slice
High ( lo)
X
tu
1 min.
1
slice=Y8
uf 9-in.
pie
2 slices
High ( 10)
1
t(>
I
X
min.
(use minimum time
for
custard)
4 slices
Meal-High (7)
2
tu
3
min.
9-in. pie
Meal-High (7)
3
to
5 min.
Beverages
Cocoa, other milk based
(6
oz./cup) I
to
2 cups
Meal-High (7)
3
to
5 min.
(9
oz./cup)
I
to
2 cups
Meal-High (7)
7
to
9
min.
Coffee, tea, cider
(6
oz./cup)
1
to 2 cups
(~
UZ.ICUP)
High ( 10)
2
to
4 min.
I
to
2 cups
High ( 10)
5
to
7 min.
Gravies & Sauces
Desserts:
chuculate,
butterscotch. etc.
Y?
cup
High ( 10)
I
[()
I
Y,
min.
1
cup
High ( 10)
2
tu
2YJ
min.
Gravies:
giblet
<~r
creamy
z
cup
High ( 10)
2
tu
3
min.
1
cup
High ( 10)
3
tn
4 min.
Meat or main dish sauces, such as
Y,
cup
High ( 10)
2 to
3
min.
spaghetti
sauce,
etc.
1 cup
High ( 10)
3
to
4 min.
I
c~n
( I
6
oz.)
High ( 10)
4
to
6
min.
Tip:
Cuver
fk)ud
to
prevent spattering
Griddle Foods
Pancakes,
french
toast or waffles:
Plain,
nu
tripping
2
m
3
pieces
High ( lo)
I
to
t
Y
min.
Syrup
&
buttet”
2
or
3
pieces
High (
10)
1
to
1
X
min.
Tip:
DCJ
not
cuver.
21
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