GE JVM130H Heati~ or Reheati~ Guide, Appetbers, Plate of bftovers, Mea@ and Main Dishes, Arnomt

Heati~ or Reheati~ Guide

1.Directions below are for reheating already-cooked foods at refrigerator or room temperature. Use microwave oven safe containers.

2.Cover most Ns for fastest hwtig (see tips). Exceptions are rare or mdium meats, some sandwiches, gri~e foods like pancakes and baked foods.

3.Bubbling around edges of dish is normal, since center is last to heat. Stir foods before serving.

4.Be sure foods are heated through before serving. Steaming or bubbling around edges does not necessarily mean food is heated throughout. A a general rule, hot foods produce an area warm to the touch in center of underside of dish.

Item			Approximate
	Arnomt	~wer bvel	tie, Min.

Appetbers

Saucy such as meatballs, riblets, cocktail franks, etc.

(% cup/sewing)

1 to 2 servings	High (10)	1% to 4
3 to 4 servings	High (10)	4 to 6

Dips: cream or processd cheese	1/2 cup	Medium (5)	2% to 3%
	1 cup	Medium (5)	3 to 5
%stry bites: small pizzas, e= rolls, etc.	2 to 4 servings	High (10)	1 to 2%

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

Plate of bftovers

Meat plus 2 vegetables1 plateHigh (10)2 to 4 ~p: Cover plate of food with wax paper or plastic wrap.

Mea@ and Main Dishes

Saucy main dishes: chop suey, spaghetti, creamed chicken, chili, stew, macaroni and cheese, etc. (%-1 cup/serving)

Thidy sliced roastd meat:

Rare beef roast, minimum time; Mdium rare, maximum time (3 to 4-oz./serving)

Well done: beef, pork, ham, poultry, etc.

Steaks, chops, ribs, other meat pieces: Rare beef steak

Well done beef, chops, ribs, etc.

Hamburgers or meat loaf (4-oz./serving)

Chicken pieces

Hot dogs and sausages

Rice and pasta (Zh-% cup/serving)

1 to 2 servings	High (10)	3 to 7
3 to 4 servings	High (10)	8 to 14
1 can (16-oz.)	High (10)	4 to 5%
1 to 2 servings	Meal-High (7)	1 to 2
3 to 4 servings	Meal-High (7)	2 to 3%
1 to 2 servings	Meal-High (7)	1% to 3
3 to 4 servings	Meal-High (7)	3 to 5
1 to 2 servings	Meal-High (7)	2% to 4
3 to 4 servings	Meal-High (7)	5 to 9
1 to 2 servings	Meal-High (7)	2 to 3
3 to 4 servings	Meal-High (7)	4 to 7
1 to 2 servings	High (10)	% to 2
3 to 4 servings	High (10)	1% to 3%
1 to 2 pieces	High (10)	% to 2
3 to 4 pieces	High (10)	2 to 3%
1 to 2	High (10)	1 to 1%
3 to 4	High (10)	2 to 3
1 to 2 servings	High (10)	1 to 2

Top@ or mixed with sauce	1 to 2 servings	High (10)	3 to 6
(%-% cup/serving)	3 to 4 servings	High (10)	8 to 12

~p: Cover saucy main dishes with plastic wrap. Cover other main dishes and meats with wax paper. Do not cover rare or medium rare meats. When heating or reheating 3 or 4 servings of meat slices or pieces, rotate dish 1/2 turn afier hdf of time.

Sandwiches

Moist filling: Sloppy joe, barbecue, ham salad, etc. in bun (% cup/serving)

Thick meat-cheese filling with firm bread

~p: Use paper towel or napkin to cover sandwiches.

1 to 2 servings	Meal-High (7)	1 to 2%
3 to 4 servings	Meal-High (7)	2% to 4
1 to 2 servings	Meal-High (7)	2 to 3
3 to 4 servings	Meal-High (7)	4 to 5	—

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