47
Cooking and reheating guidelines
Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to
serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always
check food is piping hot and return to oven if necessary.
As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals.
Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.
The charts on pages 49-67 show you the best way to cook or reheat your favourite foods. The
best method depends on the type of food.
Remember when cooking or reheating any food that it should be stirred or turned wherever
possible. This ensures even cooking or reheating on the outside and in the centre.
When is food reheated?
Food that has been reheated or cooked should be served “piping hot” i.e. steam should be
visibly emitted from all parts. As long as good hygiene practices have been followed during the
prepa ra tion and storage of the food, then cooking or reheating presents no safety risks.
Foods that cannot be stirred should be cut with a knife to test that they are adequately heated
throughout. Even if a manufac tur erʼs instructions or the times in the cookbook have been
followed, it is still important to check the food is heated thoroughly. If in doubt, always return to
the oven for further reheating.
If you cannot find the equivalent food in the chart then choose a similar type and size listed and
adjust the cooking time if necessary.
Plated meals
Everyoneʼs appetite varies and reheat times
depend on meal contents. Dense items e.g.
mashed potato, should be spread out well. If
a lot of gravy is added, extra time may be
required. Place denser items to the outside of
the plate. An average plated meal will take
4-7 mins on HIGH power to reheat. Do not
stack meals.
Canned foods
Remove foods from can and place in a
suitable dish before heating.
Soups
Use a bowl and stir before, during and after
heating.
Casseroles
Stir halfway through and again at the end of
heating.
