Amana MW96T, FE116T, ME96T manual Heating or Reheating Guide

Heating or Reheating Guide

•Directions below are for reheating already-cooked foods at refrigerator or room temperature. Always use microwave-safe ceramic, glass or plastic utensils.

•Cover most foods (see tips) for fastest heating. Exceptions are rare or medium meats, some sandwiches, griddle foods like pancakes and baked foods.

•Bubbling around edges of dish is normal, since center is last to heat. Suggested serving temperatures are given for most foods. Young children usually prefer cooler food, generally about 20°F lower. Adjust temperatures to personal taste. Stir foods before serving.

•Be sure foods are heated through before serving. Steaming or bubbling around edges does not necessarily mean food is heated throughout. Stir food once or twice during heating, if possible, to ensure even, thorough heating. As a general rule, hot foods produce an area warm to the touch in center of underside of dish.

Item	Amount	Suggested	Power	Approx.
		Serving Temp.	Level	Time (Min.)
Appetizers
Saucy: such as meatballs, riblets,	1 to 2 servings	150°F (65°C)	HIGH (10)	2 to 3
cocktail franks, etc. (3/4 cup/serving)	3 to 4 servings	150°F (65°C)	HIGH (10)	3 to 4
Dips: cream or process cheese	1/2 cup	130°F (55°C)	MEDIUM (5)	2 to 2 1/2
	1 cup	130°F (55°C)	MEDIUM (5)	3 to 4
Pastry bites: small pizzas, egg rolls, etc.	2 to 4 servings	130°F (55°C)	HIGH (10)	1 to 2

Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Do not cover pastry bites, or they will not be crisp.

Meats and Main Dishes

Thinly sliced roasted meat:		130°F-140°F (55°C-60°C)
Rare beef roast, minimum time; medium rare,	1 to 2 servings		MED-HIGH (7)	1 to 2
maximum time, (3 to 4-oz./serving)	3 to 4 servings	130°F-140°F(55°C-60°C)	MED-HIGH (7)	2 to 3
Well done: beef, pork, ham, poultry, etc.	1 to 2 servings	150°F (65°C)	MED-HIGH (7)	1 to 2 1/2
	3 to 4 servings	150°F (65°C)	MED-HIGH (7)	3 to 4
Steaks, chops, ribs, other meat pieces:	1 to 2 servings	130°F (55°C)	MED-HIGH (7)	1 to 2 1/2
Rare beef steak	3 to 4 servings	130°F (55°C)	MED-HIGH (7)	2 to 3
Well done beef, chops, ribs, etc.	1 to 2 servings	150°F (65°C)	MED-HIGH (7)	2 to 2 1/2
	3 to 4 servings	150°F (65°C)	MED-HIGH (7)	2 to 4
Hamburgers or meatloaf, (4-oz./serving)	1 to 2 servings	150°F-160°F (65°C-70°C)	HIGH (10)	1 to 2
	3 to 4 servings	150°F-160°F (65°C-70°C)	HIGH (10)	2 to 3
Chicken pieces, (6 to 8-oz./serving)	1 to 2 servings	150°F (65°C)	HIGH (10)	2 to 2 1/2
	3 to 4 servings	150°F (65°C)	HIGH (10)	4 to 5
Hot dogs and sausages	1 to 2 servings	130°F-140°F (55°F-60°C)	HIGH (10)	3/4 to 1
	3 to 4 servings	130°F-140°F (55°C-60°C)	HIGH (10)	1 to 2
Breakfast sausage links	4	130°F-140°F (55°C-60°C)	HIGH (10)	1 to 2
Rice and pasta	1 to 2 servings	150°F (65°C)	HIGH (10)	1 to 2
(2/3-3/4 cup/serving)		150°F-160°F (65°C-70°C)
Topped or mixed with sauce	1 to 2 servings		HIGH (10)	2 to 5
(2/3-3/4 cup/serving)	3 to 4 servings	150°F-160°F (65°C-70°C)	HIGH (10)	4 to 5

Tip: Cover main dishes and meats with waxed paper. Do not cover rare or medium rare meat.

Sandwiches

Moist filling: Sloppy joe, barbecue,	1 to 2 servings	130°F-140°F (55°F-60°C)	MED-HIGH (7)	3/4 to 2
ham salad, etc. in bun (1/3 cup/serving)	3 to 4 servings	130°F-140°F (55°F-60°C)	MED-HIGH (7)	1 to 3

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