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Reheating by Microwave
1.Choosing the correct reheat time
When heating foods for the first time it is
necessary to experiment, to obtain the correct
timings. Standardising portion size and ensuring
refrigeration runs without variation will enable a
routine to be developed for a particular food
product. Always remember that the times given by
both microwave
and food manufacturers are approximate and
should be used as a guideline.
2.Stirring
Wherever possible stir food halfway through the
heating time and again at the end. This ensures
the heat spreads evenly throughout the food.
3.Is the food safely reheated ?
A high level of hygiene is necessary to prevent
food poisoning by such bacteria as Lysteria and
Salmonella. Your Panasonic Combi will heat food
to the temperatures required and will do so much
faster than other methods of heating. The
Department of Health has stated that a
temperature of 70˚C maintained for 2 minutes will
ensure the complete destruction of Lysteria and
Salmonella bacteria and the right heating time,
coupled with the standing time, makes certain the
food has been heated correctly.
What you can do - Ensure food has reached a
temperature of at least 72˚C. Check the centre and
the thickest part of the food with a food
thermometer as these are the last areas to heat.
When the catering operation has been
standardised as much as possible, it will not be
necessary to check every dish that passes through
the microwave oven, but an occasional spot check
ensures the food is being served to the highest
standards.
4.Standing food before serving
Allow food to stand at the end of the heating time.
For small items, eg. sausage rolls, by the time the
dish has been collected and served it will have had
sufficient standing time. Foods such as meat pies
and plated meals, however, will need 1-2 minutes
for the heat to completely penetrate the centre. Do
not be tempted to put the food back for additional
heating time until after the standing time has been
completed; putting the food back too soon will only
result in overcooked and wasted food. The
standing time can be used affectively to add
additional foods to the plate, or to gamish
attractively before serving.
Affects of the dish
1.shape
A round dish heats food more evenly than a
square dish. The corners of a square dish receive
double microwave energy and result in bubbling
overcooked corners whilst the centre of the food is
cold. Oval dishes give a better result but there may
still be areas of hot bubbling food at the the two
“ends”.
2.Depth
A shallow dish heats more quickly than a deep
dish. Microwave energy only penetrates the
outside of the food. food in a shallow dish heats
evenly from all directions. In a deep dish the food
in the centre relies on conduction and takes longer
to heat.
3.Material
Heavy earthenware and china dishes will slow the
heating process by absorbing some of the heat
from the food itself. A thinner, lighter china is a
better choice as this will not impede the cooking
time.
4.Glazed finish
Always choose a glazed dish. An unglazed or
chipped container can absorb water when it is
washed. As microwave energy is attracted to
moisture the water molecules contained in the
china heat up, not only causing the dish to get hot
but also slowing down the reheating time.
5.Shape of base
If possible, always choose a dish that has rounded
rather than sharp corners at the base to prevent
over cooking.
The microwave mode of your Panasonic Combi will be most frequently used to reheat food. Although the oven
is provided with a rotating wave guide, all reheating times, and uniformity of heating, will vary according to
several factors as below.
