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Reheat
IMPORTANT POINTS TO CONSIDER WHEN
REHEATING COLD FOODS
STARTING TEMPERATURE —
Foods taken from the refrigerator will take longer to
reheat than foods from room temperature.
Quantity —
One serving heats faster than several servings.
When heating large quantities, stir food to ensure
even heating. It is quicker to heat individual plates of
food than large quantities in a casserole dish.
Plated Dinners —
Arrange foods with the most dense items towards
the outside of the plate. Cover meats with
sauces/gravies if desired, spread out mashed
potatoes or rice so it heats more evenly. When
assembling plates of leftover foods, use foods which
have a similar starting temperature.
Covering Foods —
Most foods need to be covered with one sheet of
absorbent paper towel to hold in the heat and
prevent splattering without steaming. When more
moisture is desired, cover with plastic wrap.
Heating —
Reheating is usually done on P10, however, if food
has a more delicate texture, like a baked custard, a
lower power setting should be used. P7 for a little
longer will be gentler on the food. An average plate
of food would generally take 1 to 3 minutes to heat
depending on the density of the food. Place it in for
the minimum time and add extra heating time if
required.
Ensure food is hot by feeling the bottom of the plate
in the centre.If the plate is cool, food may be warm
but will lose heat quickly as the plate will absorb the
heat and taste cold when served.
If food is not heated enough, consumption may
cause illness.
Elevation —
Elevate pastries and breads on a small plastic rack
with paper towel under the food to prevent it from
becoming soggy.
Caution:
Pastry items which have a filling that is high in fat.,
sugar or moisture will become hotter in the centre
and the pastry may only feel warm. Ensure you
allow it to stand for several minutes before eating.
IMPORTANT POINTS TO CONSIDER WHEN
REHEATING FOODS FROM THE FREEZER
VOLUME —
The greater the volume and the more dense the
item, the longer it takes to reheat. E.g. frozen cake
will take less time than frozen casserole.
LARGE VOLUME —
Large , dense, frozen precooked foods are best
thawed on defrost until icy in the centre then heated
on P7. This prevents overcooking of the edges.
Stirring is often needed to distribute heat evenly.
Commercial frozen foods —
These foods should be removed from their foil
containers if possible and placed into suitable
microwave safe containers. If a foil container is used
in the microwave oven it shouldn't be more than 4
cm high and must not touch the interior of the
microwave oven. Remove the cover from the tray
and replace with paper towel or plastic wrap to
prevent splattering.
Foods to be served at room temperature —
For best results, defrost for a short time and allow to
stand to complete thawing, e.g. frozen cake.
Vacuum sealed pouches —
Pierce pouches, bags before heating to allow steam
to escape. this prevents bursting.
Containers —
Use dishes about the same volume of the food or
slightly larger to allow for stirring. Remove or release
snap seal lids other wise they will pop during heating
and may disfigure.
Pies and pastries —
Pies and pastries that contain raw pastry and filling
cannot be cooked in the microwave oven. Pre-
cooked products can be thawed and heated. Place
them on a sheet of paper towel and elevate on
plastic rack for best results. For added crispness
place under the grill or in a hot oven for few minutes.
Pastry items can become tough and rubbery if
overheated, remember to allow 5 minutes standing
then test before adding extra heating time.