57
NOTES:
DO NOT attempt to reheat any food that is suitable
only for DEEP FAT FRYING.
DO NOT ATTEMPT TO FRY IN OVEN.
Always reheat foods in a preheated oven.
Reheating by Combination
Tips for Reheating Commercially Prepared Foods
Many Commercially prepared foods are ideal for reheating on COMBINATION - offering the advantage of large
time saving as only a fraction of the conventional heating time is required. It also means that many foods will
have a “freshly cooked” appearance due to the crisping and browning that takes place -more appetising for
many recipes than MICROWAVE only.
1.Using Supplier’s Instructions
Check the pack instructions carefully as these will
be a good indication of how to choose your
combination programme.
2.Choosing the Programme
Refer to the following charts and find a similar
food to select an appropriate programme. Many
commercially frozen foods are partially cooked
eg quiche, may have a part-cooked pastry base
with an uncooked filling, or an en croute may be
fully cooked in the centre even if the pastry is raw.
CHECK CAREFULLY whether the food is already
cooked and requires reheating only or whether it
contains uncooked components and must be
throughly cooked before serving. Generally,
a food that requires cooking will be more
successful on a lower Temperature/Microwave
power and longer heating time.
Foods that require reheating only are heated for a
shorter time and may benefit from higher
temperatures.
3.Checking Temperature
Always ensure that the food has reached a
temperature of at least 72˚C if it is being
reheated.If the food requires cooking, then check
it has reached the appropriate temperature.
4.Variations in weight
If the foods to be reheated vary in weight from
those shown in the charts over, reduce/increase
the times appropriately.
If the products are reheated by a Multi-stage
(sequential) programme, reduce/increase the
MICROWAVE only times first but leave the
browning GRILL times the same.
If cooking/reheating products from frozen by a
Multi-stage(sequential) programme double the
microwave time given for reheating from “fridge”
temperature and add a further 50-75% extra to the
browning GRILL time.
If cooking/reheating products from frozen by a
straight COMBINATION CONVECTION setting,
add approximately 50% extra time to the time
required from “fridge” temperature.
5.Containers
If a particuiarly solid food or dish that cannot be
stirred eg Lasagne, is contained in foil, transfer to a
suitable non-metallic dish whilst frozen.
6.Pre-browned foods
Many commercially prepared cooked foods eg.
sausages may be pre-browned. These are often
better reheated by MICROWAVE only rather than
COMBINATION. Foods that are pre-browned, but
require further crisping, should be reheated on
COMBINATION CONVECTION /
GRILL CONVECTION / FAN GRILL.
7.Arranging
It is essential that individual items are arranged
evenly for thorough reheating by MICROWAVE and
browning by GRILL/CONVECTION/FAN GRILL
/GRILL CONVECTION.
Combination
