HowtoHeatorReheat Similarljq)esof Fd
Twoplatesofleftovel% maybe reheatedtogether. Arrange thick
or dense fd to outside edges of plate and cover with plastic wrap. Microwave at High (10)for 2 to 3 minutes. Reverse position of plates (top to bottom) and rotate l/2 turn. Continue microwaving at High (10) for 2 to 3 minutes. Continue heating, if necessary, until hot.
Reheating two casseroles (height should be less than31% inches) is possible. Cover with plastic wrap. Use staggered arrangements of fd, placing food on right side of shelf and left side of floor. Refer to Heating or Reheating Guide in cookbook for suggested microwave time per casserole and add the times together. Microwave at High (10)reversing position of foods (top to bottom) after half of time. Also, heat several small bowls of leftovers this way, stirring and reversing positions after half of time.
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Wfrozen individual entrees (5t0701z. each) ortwo Tvdinnem (10t0120z. eaeh)arebothreadyto serve at the same time. Remove trays of fd from their boxes and turn back one comer of the plastic cover to vent. If there are any foil covers, remove them and return the trays of fd to their boxes. (Batter fbods should be removed from the trays and cooked conventionally.) Place inuvenwith one TVdinneron right shelf and the second dinner on left floor. Micruwave at High (10) for 7 minutes. Reverse positions (top to bottom) and rotate foods 1/2 turn. Continue microwaving at High (10)for 7 minutes. Check dimers for heating. If one dinner seems less done than desired, return it to the box and continue heating on shelf 1 to 2 more minutes.
HmvtoReheat SeveralDMkrentTjq?esofl!bodsZbgether
When heating several different types of food together, foods which should be served hot must be placed on the oven shelf, while fbods which are OIllywarmed should be placed on the floor. This is because micruwave energy enters the oven from the top only. Also, it is important to remember that fbods absorb microwave enqy at diflixent rates. Rates can be aflixtd bythesizeofthe food, and its starting temperature.
Because of the varying rates, you mayneedtostartreheating alarge or dense fbod a &w minutes ahead of time, then add other smaller or less dense foods. Alternately, if oneofthefbods youareheating seems undercooked but the others am heated satisktorily, let the underheated food continue cooking.
Heat or reheat different types of fd at High (10). ‘Ibdetermine heating times, add times for all
fti together. (See heating guide in cookbook.) Aller half of time,
stir or ~ M (do not reverse positions). Check fbods (top
shelf especially) after 3/4 of total time and remove any which are done. Continue cooking others.
Place on shelf large or dense foods which need the most heating, such as leftover fried chicken, casseroles of canned or leftover vegetables, rice or pasta. Place on oven floor those foods which need only be warmed, such as bakery pies, rolls, muffins or breads.
