~A~G
OR
RE~AT~G
G~E
NOTE:
Use
Power
hvel
High (10) udess otherwise noted.
1.
Directions below are for heating or reheating
tieady-cooked
foods stored in refrigerator or at room temperature. Use
palatable results. Adjust temperatures to suit your personal
taste. Let foods stand a few minutes before serving.
microwave-safe cookware.
4. Be sure foods are heated throughout before serving. Steaming
2. Cover most foods for fastest heating. Exceptions are some or bubbling around edges of dish does not necessarily mean
sandwiches,
gridde foods and baked items.
food is heated throughout.
3.
Bubbhng
around edges of dish is
norrnd,
since the center is
tie
last to heat. Foods
hated
to
160°F.
to
165°F.
will provide safe,
I I
If you use a meat thermometer while cooking, make sure
it is safe for use in microwave ovens.
Item
Amomt
Power Level Time
Bake~
Foods
Cake,
~offee
de,
dou~uti,
sweet
ro~s,
1 piece
Low (3)
1/4 to 1/2 min.
nut or fruit bread
9
inch cake or
Low (3) 2 to
4 min.
12 roils or doughnuts
Dinner
rok,
mtins
1
Medium (5) 1/4 to 1/2 min.
6 to 8
Medium (5)
1 to 2 min.
Me:
fmit,
nut or custard; 1 slice= l/8 of 9 inch pie
1 slice
1/2 to 1 min.
(use minimum time for custard)
9 inch pie
Meal-High (7)
3 to 5 min.
Beverages
Coco&
other
tik
based
drirdsa
(6 oz. per cup)
1
to 2 cups
Meal-High (7)
2 to 4 min.
Coffeq
other water-based drinks
(6 oz. per cup)
1
to 2 cups
2 to 3 min.
Meats and Main Dishes
Chicken pieces
1 to 2 pieces
Hamburgers or
meatioaf
(4 oz.
per serving)
1 to 2 servings
Hot dogs and
sausag=
1
to
2
Rce
and paati (23-3/4 cup
per serving)
1 to 2 servings
Saucy,
mdn
dish=:
chop
suey,
spaghetti, creamed chicken,
1 to 2 servings
chili, stew, macaroni and cheese, etc.
(3/41
cup per serving)
Steaks,
Aops,
ribs, meat
pi-
1 to 2
servings
Meal-High (7)
~dy-sliced
meat (3 to 4 oz.
per serving)
1 to 2 servings
Meal-High (7)
Topped or
tied
with sauce
(Z3-3/4
cup per serving)
1 to
2 servings
Tip: Cover saucy main
dishes with plastic wrap. Cover other main dishes and meats with wax paper.
When heating or reheating 3 to 4 servings of
mat
slices or pieces, rotate dish 1/2 turn after half of cooking time.
1
to 2 min.
1 to 2 min.
1 to
1%
min.
1 to 2 min.
2 to 4 min.
1%
to 2ti min.
1 to 2 min.
2 to 4 min.
Plate of Leftovers
Meat
plus 2 vegetables
1 plate
3 to 4 min.
Tip:
Cover plate of food
witi
wax paper or plastic wrap.
Sandwiches
Meat-cheese
~ing:
with 2 slices
of bread
1 to 2 servings
Meal-High (7)
1 to 2 min.
Moist
~ng:
Sloppy
Joes,
barbecue, ham salad,
1
to 2 servings
Meal-High (7)
1
to
2 min.
etc. in bun (1/3 cup per serving)
Tip:
Use paper towel or napkin to cover sandwiches.
soups
~-k-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
1X
to 3 min.
Tip: Cover
soups with wax paper or plastic wrap.
Vegetables
L=rge
pieces or whole:
asparagus spears,
com
on the cob, etc.
1 to 2 servings
1 to 3 min.
Mashed (1/2
cup per serving)
1 to 2 servings
2 to 4 min.
Smd
piecm:
peas, beans, corn, etc. (1/2 cup per serving)
1 to 2 servings
1X
to 3 min.
Tip: Cover vegetables for most even heating.
20
To Next Page
Loading...
