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– 11 –
Reheating Tips and Techniques
IMPORTANT POINTS TO CONSIDER
WHEN REHEATING COLD FOODS
STARTING TEMPERATURE —
Foods taken from the refrigerator will take longer to
reheat than foods from room temperature.
Quantity —
One serving heats faster than several servings. When
heating large quantities, stir food to ensure even
heating. It is quicker to heat individual plates of food
than large quantities in a casserole dish.
Plated Dinners —
Arrange foods with the most dense items towards
the outside of the plate. Cover meats with sauces/
gravies if desired, spread out mashed potatoes or rice
so it heats more evenly. When assembling plates of
leftover foods, use foods which have a similar starting
temperature.
Covering Foods —
Most foods need to be covered with one sheet of
absorbent paper towel to hold in the heat and prevent
splattering without steaming. When more moisture is
desired, cover with plastic wrap.
Heating —
Reheating is usually done on High, however, if food
has a more delicate texture, like a baked custard, a
lower power setting should be used. Medium for a little
longer will be gentler on the food. An average plate
of food would generally take 1 to 3 minutes to heat
depending on the density of the food. Place it in for the
minimum time and add extra heating time if required.
Ensure food is hot by feeling the bottom of the plate in
the centre. If the plate is cool, food may be warm but
will lose heat quickly as the plate will absorb the heat
and taste cold when served.
If food is not heated enough, consumption may cause
illness.
Elevation —
Elevate pastries and breads on a small plastic rack
with paper towel under the food to prevent it from
becoming soggy.
IMPORTANT POINTS TO CONSIDER WHEN
REHEATING FOODS FROM THE FREEZER
VOLUME —
The greater the volume and the more dense the item,
the longer it takes to reheat. E.g. frozen cake will take
less time than frozen casserole.
LARGE VOLUME —
Large, dense, frozen precooked foods are best
thawed on defrost until icy in the centre then heated
on Medium-High. This prevents overcooking of the
edges. Stirring is often needed to distribute heat
evenly.
Commercial frozen foods —
These foods should be removed from their foil
containers if possible and placed into suitable
microwave safe containers. If a foil container is used
in the microwave oven it shouldn’t be more than 4 cm
high and must not touch the interior of the microwave
oven. Remove the cover from the tray and replace
with paper towel or plastic wrap to prevent splattering.
Foods to be served at room temperature —
For best results, defrost for a short time and allow to
stand to complete thawing, e.g. frozen cake.
Vacuum sealed pouches —
Pierce pouches, bags before heating to allow steam to
escape. This prevents bursting.
Containers —
Use dishes about the same volume of the food or
slightly larger to allow for stirring. Remove or release
snap seal lids other wise they will pop during heating
and may disfi gure.
Pies and pastries —
Pies and pastries that contain raw pastry and fi lling
cannot be cooked in the microwave oven. Precooked
products can be thawed and heated. Place them on
a sheet of paper towel and elevate on plastic rack
for best results. For added crispness place under the
grill or in a hot oven for few minutes. Pastry items can
become tough and rubbery if overheated, remember
to allow 5 minutes standing then test before adding
extra heating time.
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