GE JVM240 Bake~ Foods, Beverages, Meats and Main Dishes, Plate of bftovers, Sandwiches, Soups

~~G OR RE~~G GU~E

NO~: Use Power bvel High (10) unless otherwise noted.

1.Directions below are for heating or reheating already-cooked foods stored in refrigerator or at room temperature. Use microwave-safe cookware.

2.Cover most foods for fastest heating. Exceptions are some sandwiches, griddle foods and baked items.

3.Bubbling around edges of dish is normal, since the writer is the last to heat. Foods heated to 160°F. to 165°F. will provide safe,

palatable results. Adjust temperatures to suit your personal taste. ht foods stand a few minutes before serving.

4.Be sure foods are heated throughout before serving. Steaming or bubbling around edges of dish does not necessarily mean food is heated throughout.

If you use a meat thermometer while cooking, make sure it is safe for use in microwave ovens.

Itemhount Power Mvel ~me

Bake~ Foods

Cakq coffee mke, doughnuts, sweet mh,	1 pie~	bw (3)	1/4 to 1/2 min.
nut or fruit bread	9 inch cake or	hw (3)	2 to 4 min.
Dinner rob mtim	12 roIIs or doughnuts
	1	Medium (5)	1/4 to 1/2 min.
	6 to 8	Medium (5)	1 to 2 min.
Pie: frui~ nut or custard; 1 slicc=l/8 of 9 inch pie	1 slice	Meal-High (7)	1/2 to 1 min.
(use minimum time for custard)	9 inch pie		3 to 5 min.

Beverages

Cocoq other* based drinks (6 oz. per cup)	1 to 2 cups	Meal-High (7)	2 to 4 min.
Coffee, other water-baaed drinks (6 oz. per cup)	1 to 2 cups		2 to 3 min.

Meats and Main Dishes

Chicken pieces	1 to 2 pieces		1 to 2 min.
Hamburgers or meadoaf (4 oz. per serving)	1 to 2 servings		1 to 2 min.
Hot dogs and sausages	1 to 2		1 to 1% min.
Nce and pasta (V3-3/4 cup per serving)	1 to 2 servings		1 to 2 min.
Saucy, main dishes: chop suey, spaghetti, creamed chicken,	1 to 2 servings		2 to 4 min.
chili, stew, macaroni and cheese, etc. (3/4-1 cup per serving)
Stea@ chops, rib% meat pieces	1 to 2 servings	Meal-High (7)	1% to 2% min.
Wy-sticed meat (3 to 4 oz. per serving)	1 to 2 servings	Meal-High (7)	1 to 2 min.
Topped or mixed with sauce (2/3-3/4 cup per serving)	1 to 2 servings		2 to 4 min.

Tip: Cover saucy main dishes with plastic wrap. over other main dishes and meats with wax paper.

Wen heating or reheating 3 to 4 servings of meat slices or pieces, rotate dish 1/2 turn after half of cooking time.

Plate of bftovers

Meat plus 2 vegetables 1 plate 3 to 4 min.

Tip: tiver plate of food with wax paper or plastic wrap.

Sandwiches

Meat-cheese ffig: with 2 slices of bread

Moist m: Sloppy Joes, barbecue, ham salad, etc. in bun (1/3 cup per serving)

Tip: Use paper towel or napkin to cover sandwiches.

1 to 2 servings	Meal-High (7)	1 to 2 min.
1 to 2 servings	Meal-High (7)	1 to 2 min.

soups

~-based(6 oz. per serving)	1 to 2 servings	Meal-High (7)	1% to 4 min.
Water-based (6 oz. per serving)	1 to 2 servings		1 % to 3 min.
~p: tiver soups with wax paper or plastic wrap.
—.
Vegetables
hrge pieces or whole: asparagus spears, mm on the cob, etc.	1 to 2 servings		1 to 3 min.
Mashed (In cup per serving)	1 to 2 servings		2 to 4 min.
SmaU piec~: peas, beans, corn, etc. (1/2 cup per serving)	1 to 2 servings		1% to 3 min.
~p: Cover vegetables for most even heating.

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