To11-leatorReheatSirnik3r ofFood
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Twopia!esof leftoversmay be re-
heatedtogether. Arrange thick or
dense foods to outside edges cd
plate and cover with plastic wrap.
Microwaveat HIGH (10) for 3min-
utes. Reverse position of plates
(top to bottom) and rotate %turn.
Continue microwaving at HIGH
(10) for 3to 4minutes, Continue
heating,if necessary, until hot.
Reheatingtwo casseroles(height Twofrozenindividualentrees(5to
should be lessthan 3% inches) is
now possible. Cover with plastic
wrap.Use staggeredarrangements
of food, placing food on right side
of shelfand left side of floor. Refer
to Heatingor ReheatingGuide (see
insidefront cover of cookbook) for
suggested microwave time per
casserole and add together the
times. Microwave at HIGH (10),
reversingposition of foods (top to
bottom) after half of time. Also,
heat severalsmaller bowls of left-
oversthis way, stirring and revers-
ing positions after halfof time.
7oz.ea.) or two ‘W dinners(10to
12oz. ea.)are both ready to serve
at the same time. Remove batter
foods; cook these conventionally.
Return foil trays containing food
to boxes in which they were pur-
chased.Place in ovenwith one TV
dinner on right shelf and the sec-
ond dinner on left floor. Micro-
waveat HiGH (10) for 6minutes.
Reversepositions (top to bottom)
and rotate foods V2turn.Continue
microwavingatHIGH (10)for6min-
utes,Check dinners for heating. If
one dinner seemsless done than
desired, return it to the box and
continue heating on shelf 1to 2
moreminutes.
TypesofFoodsTog&!ww
\
When heating several different
types of food together, foods
which should be served hot must
beplaced on the oven shelf, while
foods which are only warmed
should beplaced on the floor, This
is because microwave energy
enters the oven from the top only.
Also, it is important to remember
that foods absorb microwave
energyat different rates. Ratescan
beaffected by the size of the food,
and its starting temperature.
Because of the varying rates you
mayneed to start reheating alarge
ordense food afew minutes ahead
of time, then add other smaller or
less dense foods. Alternately, if
one of the several foods you are
heating seems under cooked but
the others are heated satisfac-
torily, let the underheated food
continue cooking.
Heat or reheat different types of
food at HiGH (10). To determine
heating times, add together times
for all foods. (see heating guide
inside front cover of cookbook)
After half of time, stir or rearrange
foods (do not reverse positions),
Check foods (top shelfespecially)
after Y4of total time and remove
any which are done, Continue
cookirm others.
wPlaceonshelflargeordensefoods
which needthe most heating,such
asieftoverfried chicken, casseroles
of canned or leftover vegetables,
rice or pasta. Placeon oven floor
those foods which need only be
warmed,such as bakerypies, rolls,
muffins or breads,
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