Reheating Chart
_ltem Startlng Microwave Time Procedure
Temperature
Meat
(Chicken pieces, chops,
hamburgers, meat loaf
slices) MED.-HIGH (70%)
1 sewing Refrigerated 1-2 mine
2 sewings Refrigerated 2-4 min.
Cover loosely withplastic wrap,
Meat Slices
(Beef, ham, pork, turkey) MEDIUM (50%) Cover with gravy or wax paper.
I or more servings Room temp. I-1 3/4 rain,,per serving Checkafter3Osec.perserving.
Refrigerated 1 112-2 1/2 min_ per serving
Stlrrable Casseroles and
Main Dishes HIGH (100%) Cover with plastic wrap and stir
1 sewing Refrigerated 1 3/4-3 1/2 min. after half the time.
2 sew{rigs Refrigerated 3 3/4-5 mine
4_6 servings Refrigerated 6 1/2-7 1/2 mine
Nonstirrable Casseroles
and Main Dishes MEDIUM (50%) Cover with wax paper,
1 serving Refrigerated 4 1/2-7 1/2 rain,
2 servings Refrigerated 7 1/2-11 mln,.
4-6 servings Refrigerated 12-15 min.
Vegetables HIGH (t00%) Cover° Stir after half the time°
1 sewing Refrigerated 3/4q 1/4 min.
2 sewings Refrigerated 1 1/2-2 min,
Baked Potato HIGH (100%) Cut potato lengthwise and then
1 Refrigerated 1-2 112mine several times crosswise. Cover
2 Refrigerated 2 t/2-3 min,, with wax paper.
Pie HIGH (100%) Place on microwave_safe dish°
1 s_ice Refrigerated 30-45 sec. Do not cover.
2 slices Refrigerated 1-1 1/2 min.
After reheating, food should be very hot-165°Fo If possible, stir food, cover and allow to stand two to three minutes before
sewing.
Fish and Seafood Cooking Chart
Cut Cooking Preparation Microwave Standing
Procedure Time
FILLETS Pie plate or casserole. MED-HIGH (70%) 3 rain,,
Cover with plastic wrap. 4-6 rain. per lb.
STEAKS Pie plate or casserole° MED-HIGH (70%) 3 mtn,,
Cover with plastic wrap., 5-7 min. per lb.
Turn over halfway
through cooking time.,
SHRIMP & SCALLOPS Pie plate or casseroIe_ MED-HIGH (70%) 1_2min.
Cover with plastic wrap° 4-6 min,. per lb_
Turn over halfway
through cooking time..
24
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