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Heating or Reheating Guide
1. Directions below are for reheating already-cooked foods at
3. Bubbling around edges of dish is normal, since center
is
last to
refrigerator or room temperature. Use microwave oven safe
heat. Stir foods before serving.
containers.
4.
Be sure foods are heated through before serving. Steaming or
2.
Cwer
most
f~s
for btest
hmdng
(see tips).
Exmptions
m
m
bubbling around edges does not necessarily mean food is heated
or
mdium
mats,
some sandwiches,
gridde
foods like pancakes
throughout.
&
a general rule, hot foods produce an area warm to
and baked foods.
the touch in center of underside
of dish.
Approximate
Item
Amount
Wwer
~vel
We,
Min.
Appetizers
Saucy such as meatballs, riblets,
1 to 2 servings
High (10)
1%
to 4
cochil
franks, etc.
3 to 4 servings
High (10)
4 to 6
(%
cup/serving)
Dips: cream or processed cheese
1/2
cup
Medium (5)
2%
to
3%
1 cup
Medium (5)
3 to 5
Pastry bites: small pizzas,
e=
rolls, etc.
2 to 4 servings
High (10)
1 to
2%
~p:
Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites, they will not be crisp.
Plate of
Uftovers
Meat plus 2 vegetables
1 plate
High (10) 2 to 4
~p:
Cover plate of food with wax paper or plastic wrap.
Meats and Main Dishes
Saucy main dishes: chop
suey,
spaghetti,
1 to 2 servings
High (10) 3 to 7
creamed chicken, chili, stew, macaroni and
3 to 4 servings
High (10)
8 to 14
cheese, etc. (%-1 cup/serving)
1 can
(16-oz.) High (10)
4 to
5%
Thidy
sliced
roasted meat:
Rare beef roast, minimum time; Medium rare,
1 to 2 servings Meal-High (7)
1 to 2
maximum time (3 to 4-oz./serving)
3 to 4 servings Meal-High (7)
2 to 3
%
Well
done:
beef, pork, ham, poultry, etc.
1 to 2 servings Meal-High (7)
1%
to 3
3 to 4 servings
Meal-High (7)
3 to 5
Steaks, chops, ribs, other meat pieces:
Rare beef steak
1 to 2 servings Meal-High (7)
2Y2
to 4
3 to 4 servings Meal-High (7)
5 to 9
Well done beef, chops, ribs, etc.
1 to 2 servings Meal-High (7)
2 to 3
3 to 4 servings Meal-High (7) 4 to 7
Hamburgers or meat loaf
1 to 2 servings
High (10)
%
to 2
(4-oz./serving)
3 to 4 servings
High (10)
1Y2
to 3
M
Chicken pieces
1 to 2 pieces
High (10)
%
to 2
3 to 4 pieces
High (10)
2 to
3%
Hot dogs and sausages
1 to 2
High (10)
1 to
1Y2
3 to 4 High (10) 2 to 3
Rice and pasta
1 to 2 servings
High (10)
1 to 2
(2A-%
cup/serving)
Topped or mixed with sauce
1 to 2 servings
High (10) 3 to 6
(2A-%
cup/serving)
3 to 4 servings
High (10) 8 to 12
~p:
Cover saucy main dishes with plastic wrap. Cover other main dishes and meats with wax paper. Do not cover rare or medium rare meats.
When heating or reheating 3 or 4 servings of meat slices or pieces, rotate dish 1/2 turn after half of time.
Sandwiches
Moist filling: Sloppy joe, barbecue,
1 to 2 servings Meal-High (7)
1 to
2Y2
ham salad, etc. in bun
(%
cup/serving)
3 to 4 servings
Meal-High (7)
2%
to 4
Thick meat-cheese filling with
firm bread
1 to 2 servings
Meal-High (7)
2 to 3
3 to 4 servings Meal-High (7)
4 to 5
~p:
Use paper
towel
or napkin to cover sandwiches.
14