Cooking Guide
Reheating chart
Times are approximate and may need to be adjusted to individual taste. NOTE: See “Using REHEAT” on page 40 for instructions on how to reheat by touching just one Command Pad.
ITEM
Meat (Chicken pieces, chops, hamburgers, meat loaf slices)
1serving
2servings
Meat Slices (Beef, ham, pork, turkey) 1 or more servings
Stirrable Casseroles and Main Dishes
1serving
2servings
Nonstirrable Casseroles and Main Dishes
1serving
2servings
Soup, Cream 1 cup
1 can (10% 02)
Soup, Clear
1cup
1 can (10% oz)
Pizza
1slice
1slice
2slices
2slices
Vegetables
1serving
2servings
Baked Potato 1
2
Breads
(Dinner or breakfast roll)
1roll
2rolls
4 rolls
Pie
Whole
1 slice
$TAllTINQ
TEMPTIME/POWERPRocEDuRE
|
|
|
|
|
| CwwkwMy. |
| ||
Refriierated | at 70% |
|
|
|
| ||||
Rtigeraled | min at 70% |
|
|
|
| ||||
Roomtemp | 45 |
| min per serving | Ctwerwlthgravyorwax | |||||
WrWfated | at 50% |
|
| paper. | Chedc a&r 30 set | ||||
per serving at 50% | par swing. |
|
| ||||||
|
|
|
|
|
| Cawer. | stir | after | h&f |
Refrigerated | the #nl#. |
|
| ||||||
|
|
|
| ||||||
Refrigerated |
|
|
|
| |||||
Refrigerated |
|
|
|
| |||||
|
|
|
|
|
| cw3r | with | wax | paper. |
Refrigerated |
|
|
|
| |||||
Refrigerated |
|
|
|
| |||||
Refrigerated |
|
|
|
| |||||
$$Eii |
| min at 50% |
|
|
|
| |||
|
|
|
|
| |||||
Refrigerated |
|
|
|
| |||||
Awn | temp | min at 100% |
|
|
|
| |||
Roomtemp | set | at 100% |
|
|
|
| |||
Retrigwated | at 100% |
|
|
|
| ||||
Room | temp | at 100% |
|
|
|
| |||
Refrigerated | at 100% |
|
|
|
| ||||
Refrigerated |
|
|
|
| |||||
Refriigerated | min at 100% |
|
|
|
| ||||
|
| at 50% |
|
|
|
| |||
E~~~~ |
|
|
|
|
| ||||
Room | temp |
| at 50% |
|
|
|
| ||
Roomtemp | set | at 100% |
|
|
|
| |||
Roomtemp | set | at 100% |
|
|
|
| |||
Refriierated |
|
|
|
| |||||
Refrigerated | 30 set | at | 100% |
|
|
|
|
66