Cooking Guide
Reheating chart
Times are approximate and may need to be adjusted to individual taste.
| ITEM |
| STARTIN |
|
| TEMP | |
Maat | (Chicken pieces, |
| |
chops, | hamburgers, | meat |
|
loaf slices) |
|
| |
1 serving |
| Fkhigemted | |
2 servings |
| Refrigerated | |
Meat | Slices (Beef, | ham, | Room tenlp |
pork, turkey) 1 or more |
| |||||
servings |
| Refrigerated | ||||
Stirrable Cawerolm | and |
| ||||
Main | Dishas |
|
| |||
1 serving |
| Refrigemted | ||||
2 | senrings |
| Reftieemted | |||
| Refrigemted | |||||
Nonstirrable | Casseroles |
| ||||
and | Main | Dirhss |
|
| ||
1 serving |
| Refngerated | ||||
2 | servings |
| Refrigerated | |||
| Refri!Jerated | |||||
soup, |
| Cream |
|
| ||
l=JP |
|
|
| Refrigemted | ||
1 ten |
| (10% 02) | Room | tenlp | ||
Soup, | Clear |
|
| |||
1cuP |
|
|
| Refrigemt8d | ||
1 can | (10% 02) | RoomtemP | ||||
Pizza |
|
|
|
|
| |
1 slice |
|
| Room | temp | ||
l&X |
|
|
| Refrigerated | ||
2 | slices |
| ||||
2 | slices |
| Reftigemted | |||
Vegatablem |
|
|
| |||
1 serving |
| Refrigerated | ||||
2 | servings |
| Refrigerated | |||
Baked | Potato |
|
| |||
1 |
|
|
|
| Refrigerated | |
2 |
|
|
|
| Refigemted | |
Breads |
|
|
|
| ||
(Dinner | or | breakfast | roll) |
| ||
1 roll |
|
|
| Room | tenlp | |
2 | rolls |
|
| Room | temp | |
4 | rolls |
|
| Room | tenlp | |
Pie |
|
|
|
|
| |
Whole |
|
| Flefigamted | |||
1 slice |
|
| Rehigemted |
TIME/POWER
45
24min at 100%
56min at 50%
34% min at 50%
3040 SC at 100%
3040 SBCat 100%
PROCEDURE
Cover kosefy.
Cover with gravy or wax paper. Check after 30 set per setvfng.
Cover. Stir after half the time.
Cover with wax paper.
Cover. Stir after half ths time.
Cover. Stir after half the hlle.
place on Paper tovml.
Cover. Stir after half the time.
Cut Potato lengthwise and then seveml times cross- wise. Cover with wax paper.
Wrap sin* roil, bagel or muffin in paper towol. To reheat several, line plate with paper towel. Cover with another paper towel.
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