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Item Amount Suggested Power Approx.
Serving Temp. Level Time (Min.)
Heating or Reheating Guide
• Directions below are for reheating already-cooked foods at refrigerator or room temperature. Always use
microwave-safe ceramic, glass or plastic utensils.
• Cover most foods (see tips) for fastest heating. Exceptions are rare or medium meats, some sandwiches,
griddle foods like pancakes and baked foods.
• Bubbling around edges of dish is normal, since center is last to heat. Suggested serving temperatures are
given for most foods. Young children usually prefer cooler food, generally about 20°F lower. Adjust
temperatures to personal taste. Stir foods before serving.
• Be sure foods are heated through before serving. Steaming or bubbling around edges does not
necessarily mean food is heated throughout. Stir food once or twice during heating, if possible, to ensure
even, thorough heating. As a general rule, hot foods produce an area warm to the touch in center of
underside of dish.
Appetizers
Saucy: such as meatballs, riblets, 1 to 2 servings 150°F (65°C) HIGH (10) 2 to 3
cocktail franks, etc. (3/4 cup/serving) 3 to 4 servings 150°F (65°C) HIGH (10) 3 to 4
Dips: cream or process cheese 1/2 cup 130°F (55°C) MEDIUM (5) 2 to 2 1/2
1 cup 130°F (55°C) MEDIUM (5) 3 to 4
Pastry bites: small pizzas, egg rolls, etc. 2 to 4 servings 130°F (55°C) HIGH (10) 1 to 2
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites, or they will not be crisp.
Meats and Main Dishes
Thinly sliced roasted meat:
Rare beef roast, minimum time; medium rare, 1 to 2 servings 130°F-140°F (55°C-60°C) MED-HIGH (7) 1 to 2
maximum time, (3 to 4-oz./serving) 3 to 4 servings 130°F-140°F(55°C-60°C) MED-HIGH (7) 2 to 3
Well done: beef, pork, ham, poultry, etc. 1 to 2 servings 150°F (65°C) MED-HIGH (7) 1 to 2 1/2
3 to 4 servings 150°F (65°C) MED-HIGH (7) 3 to 4
Steaks, chops, ribs, other meat pieces: 1 to 2 servings 130°F (55°C) MED-HIGH (7) 1 to 2 1/2
Rare beef steak 3 to 4 servings 130°F (55°C) MED-HIGH (7) 2 to 3
Well done beef, chops, ribs, etc. 1 to 2 servings 150°F (65°C) MED-HIGH (7) 2 to 2 1/2
3 to 4 servings 150°F (65°C) MED-HIGH (7) 2 to 4
Hamburgers or meatloaf, (4-oz./serving) 1 to 2 servings 150°F-160°F (65°C-70°C) HIGH (10) 1 to 2
3 to 4 servings 150°F-160°F (65°C-70°C) HIGH (10) 2 to 3
Chicken pieces, (6 to 8-oz./serving) 1 to 2 servings 150°F (65°C) HIGH (10) 2 to 2 1/2
3 to 4 servings 150°F (65°C) HIGH (10) 4 to 5
Hot dogs and sausages 1 to 2 servings 130°F-140°F (55°F-60°C) HIGH (10) 3/4 to 1
3 to 4 servings 130°F-140°F (55°C-60°C) HIGH (10) 1 to 2
Breakfast sausage links 4 130°F-140°F (55°C-60°C) HIGH (10) 1 to 2
Rice and pasta 1 to 2 servings 150°F (65°C) HIGH (10) 1 to 2
(2/3-3/4 cup/serving)
Topped or mixed with sauce 1 to 2 servings 150°F-160°F (65°C-70°C) HIGH (10) 2 to 5
(2/3-3/4 cup/serving) 3 to 4 servings 150°F-160°F (65°C-70°C) HIGH (10) 4 to 5
Tip: Cover main dishes and meats with waxed paper. Do not cover rare or medium rare meat.
Sandwiches
Moist filling: Sloppy joe, barbecue, 1 to 2 servings 130°F-140°F (55°F-60°C) MED-HIGH (7) 3/4 to 2
ham salad, etc. in bun (1/3 cup/serving) 3 to 4 servings 130°F-140°F (55°F-60°C) MED-HIGH (7) 1 to 3