Reheating Chart
FOOD
TEMP
QUANTITY
METHOD
REHEATING
TIME ON
100%
MEAT PORTIONS
Chicken Portions
Leg
Breast
Lamb Chops
Pork Chop
Sliced Meat with Gravy
Chilled Chilled
Chilled
Chilled
Chilled
1(300g)
1(400g)
3 (225g)
1(125g)
1(225g)
Place on a plate, cover with cling film Place on a plate, cover with cling film
Place on a plate, cover with cling film
Place on a plate, cover with cling film
Place on a plate, cover with cling film
1 min.
1 min. 30 sec.
1 min. 30 sec.
50 sec.
1 min. 30 sec.
Trout
Chilled
1 (200g)
Place on a plate, cover with cling film
1 min.
Salmon Steak
Chilled
1 (200g)
Place on a plate, cover with cling film
1 min.
SWEET PORTIONS
Fruit Crumble
Fruit Crumble with custard
Fruit Pie
Fruit Pie with Custard
Sponge
Pudding
Sponge Pudding with Custard
Suet Pudding
Suet Pudding with Custard
Chocolate Fudge Cake
Chilled
Chilled
Chilled
Chilled
Chilled
Chilled
Chilled
Chilled
Chilled
175g
275g
175g
275g
125g
225g
175g
275g
125g
Place in a bowl, uncovered
Place in a bowl, uncovered
Place in a bowl, uncovered
Place in a bowl, uncovered
Place in a bowl, uncovered
Place in a bowl, uncovered
Place in a bowl, uncovered
Place in a bowl, uncovered
Place on a plate, uncovered
35 sec.
1 min.
35 sec.
50sec.
20sec.
45 sec.
20 sec.
45sec.
15sec.
NOTES:
•Only serve food which is thoroughly reheated, use a professional food thermometer to ensure acceptable temperatures have been reached throughout.
•Temperatures refered to in this chart are: Room, approx. 20°C, Chilled, approx. 5°C, and Frozen, approx.
•During standing time (where recommended) food should be covered. If covered during reheating, leave covered. If reheated uncovered, cover with foil.
•The reheating times given above are provided as a guide only. Reheating times will vary according to food weight, quality and initial temperature. Please ensure that food is thoroughly reheated before serving.
30
4/28/09 10:01:30 AM
