Sharp operation manual Sweet Portions, Eheating Chart, A30317, SUK R-21AT O/M

A30317, SUK R-21AT O/M

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EHEATING CHART

FOOD	TEMP	QUANTITY	METHOD	REHEATING
				TIME ON
				HIGH (100%)

SWEET PORTIONS

Fruit Crumble	Chilled	175g (6oz)	Place in a bowl, uncovered	1 min
Fruit Crumble	Chilled	275g (10oz)	Place in a bowl, uncovered	2 mins
with custard
Fruit Pie	Chilled	175g (6oz)	Place in a bowl, uncovered	1 min
Fruit Pie with	Chilled	275g (10oz)	Place in a bowl, uncovered	1 min 30 sec
Custard
Sponge	Chilled	125g (5oz)	Place in a bowl, uncovered	40 sec
Pudding
Sponge	Chilled	225g (8oz)	Place in a bowl, uncovered	1 min 30 sec
Pudding with
Custard
Suet Pudding	Chilled	175g (6oz)	Place in a bowl, uncovered	40 sec
Suet Pudding	Chilled	275g (10oz)	Place in a bowl, uncovered	1 min 30 sec
with Custard
Chocolate	Chilled	125g (5oz)	Place on a plate, uncovered	40 sec
Fudge Cake

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. 20oC, Chilled, approx. 5oC, and Frozen, approx. -18oC Hygiene - see Food Handling & Preparation, Page 18

During standing time (where recommended) food should be covered. If covered during reheating, leave covered. If reheated uncovered, cover with foil.

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