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FOOD TEMP QUANTITY METHOD
REHEATING
TIME ON
100%
MEAT PORTIONS
Chicken Portions
Leg
Breast
Chilled
Chilled
1 (300g)
1 (400g)
Place on a plate, cover with cling fi lm
Place on a plate, cover with cling fi lm
1 min.
1 min. 30 sec.
Lamb Chops Chilled 3 (225g) Place on a plate, cover with cling fi lm 1 min. 30 sec.
Pork Chop Chilled 1 (125g) Place on a plate, cover with cling fi lm 50 sec.
Sliced Meat
with Gravy
Chilled 1 (225g) Place on a plate, cover with cling fi lm 1 min. 30 sec.
Trout Chilled 1 (200g) Place on a plate, cover with cling fi lm 1 min.
Salmon Steak Chilled 1 (200g) Place on a plate, cover with cling fi lm 1 min.
SWEET PORTIONS
Fruit Crumble Chilled 175g Place in a bowl, uncovered 35 sec.
Fruit Crumble
with custard
Chilled 275g Place in a bowl, uncovered 1 min.
Fruit Pie Chilled 175g Place in a bowl, uncovered 35 sec.
Fruit Pie with
Custard
Chilled 275g Place in a bowl, uncovered 50 sec.
Sponge
Pudding
Chilled 125g Place in a bowl, uncovered 20 sec.
Sponge
Pudding with
Custard
Chilled 225g Place in a bowl, uncovered 45 sec.
Suet Pudding Chilled 175g Place in a bowl, uncovered 20 sec.
Suet Pudding
with Custard
Chilled 275g Place in a bowl, uncovered 45 sec.
Chocolate
Fudge Cake
Chilled 125g Place on a plate, uncovered 15 sec.
NOTES:
• Only serve food which is thoroughly reheated, use a professional food thermometer to ensure acceptable temperatures
have been reached throughout.
• Temperatures refered to in this chart are: Room, approx. 20°C, Chilled, approx. 5°C, and Frozen, approx. -18°C
• During standing time (where recommended) food should be covered. If covered during reheating, leave covered. If reheated
uncovered, cover with foil.
• The reheating times given above are provided as a guide only. Reheating times will vary according to food weight, quality
and initial temperature. Please ensure that food is thoroughly reheated before serving.
Reheating Chart
R-1900J [EN].indd Sec1:30R-1900J [EN].indd Sec1:30 4/28/09 10:01:30 AM4/28/09 10:01:30 AM