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Cooking Guide
Reheating chart
Times are approximate and may need to be adjusted to individual taste.
ITEM
Meat (Chicken Dieces.
chops; hamburgers,
meat loaf slices)
1 serving
2 servings
Meat Slices (Beef, ham,
pork, turkey) 1 or more
servings
Stirrable Casseroles and
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%EMP TIME/POWER
I
CE
-*emp
Refrigerated
l-2 min at 70%
2X-4% min at 70%
45 set-1 min per serving
f
at 50%
l-3 min per serving at 50%
cd
Main Dishes
1 serving
2 servings
4-6 servings
2-4 min at 100%
4-6 min at 100%
6-8 min at 100%
Nonstirrable Casseroles
and Main Dishes
1 serving
2 servings
4-6 servings
Ftefmefated
5-8 min at 50%
9-l 2 min at 50%
13-l 6 min at 50%
CUVWWllflWi
soup,
Cream
1 cup
1 can (10% 02)
soup,
Clear
1 cup
1 can (10% 02)
PlUa
1 slice
1 slice
2 slices
2 slices
3-4% min at 50%
5-7 min at 50%
2’/2-3% min at 100%
4-5s min at 100%
15-25 set at 100%
30-40 set
at
100%
30-40 set
at
100%
45-55 set at 100%
Vegetables
1 serving
2 servings
Vi-1 % min at 100%
1 S-2% min at 100%
t
t
Breads
\Dr$zr or breakfast roll)
2 rolls
4 rolls
Ple
Whole
1 slice
Baked Potato
1
2
l-2 min at 100%
2-3 min at 100%
8-l 2 set at 100%
11-15 set at 100%
18-22 set at 100%
5-7 min at 70%
30 set at 100%
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