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Cooking Guide
Reheating chart
Times are approximate and may need to be adjusted to individual taste. NOTE: See “Using
REHEAT” on page 40 for instructions on how to reheat by touching just one Command Pad.
ITEM
Meat (Chicken pieces,
chops, hamburgers,
meat loaf slices)
1 serving
2
servings
$TAllTINQ
TEMP
Refriierated
Rtigeraled
TIME/POWER
l-2 min at 70%
2’/2-4% min at 70%
PRocEDuRE
CwwkwMy.
Meat
Slices (Beef, ham,
pork, turkey) 1 or more
servings
Room temp
WrWfated
45 set-1 min per serving Ctwerwlthgravyorwax
at 50%
paper. Chedc
a&r 30 set
l-3 min per serving at 50%
par swing.
Stirrable Casseroles and
Main Dishes
1 serving
2
servings
4-6
servings
Refrigerated
Refrigerated
Refrigerated
2-4 min at 100%
4-6 min at 100%
6-8 min at 100%
Cawer. stir after h&f
the #nl#.
Nonstirrable Casseroles
and Main Dishes
1 serving
2
servings
4-6
servings
Refrigerated
Refrigerated
Refrigerated
5-8 min at 50%
9-l 2 min at 50%
13-l 6 min at 50%
cw3r with wax paper.
Soup, Cream
1 cup
1 can (10% 02)
Soup, Clear
1
cup
1 can (10% oz)
Pizza
1 slice
1 slice
2
slices
2
slices
Vegetables
1 serving
2
servings
Baked Potato
1
2
Breads
(Dinner or breakfast roll)
1 roll
2
rolls
4 rolls
Pie
Whole
1 slice
66
$$Eii
Refrigerated
Awn temp
Room
temp
Retrigwated
Room temp
Refrigerated
Refrigerated
Refriigerated
E~~~~
Room temp
Room temp
Room temp
Refriierated
Refrigerated
3-4s min at 50%
5-7 min at 50%
21/2-3% min at 100%
4-5X min at 100%
15-25 set at 100%
30-40
set at 100%
30-40
set at 100%
45-55
set at 100%
s-1 % min at 100%
1 X-2% min at 100%
l-2 min at 50%
2-3
min at 50%
8-l 2 set at 50%
11-15 set at 100%
18-22 set at 100%
5-7 min at 70%
30
set at 100%