Creative Cooking Tips - Microwave Reheating, Syrup and Candies

Cooking Tips - Microwave Cooking

[ Reheating Food ] [ Syrup and Candies ]

Reheating Food

This is a basic chart for food frequently reheated in the microwave oven. Times are based on one serving. For each additional serving, increase the time by 2/3 of the original time. A rule of thumb for reheating foods is 1 1/2 minutes per cup measure or 1 1/2 minutes per 8 ounces of weight. Times can vary depending on quantity and temperature of food to be reheated.

Meat and Eggs
Bacon (3 slices)	20-30 seconds
Chicken (6-8 oz.)	45 seconds - 1 1/4 min.)
Fish (3-4 oz.)	30-45 seconds
Hamburger	45 sec - 1 1/2 min.
Casserole (1 serving)	45 seconds - 1 1/2 min.
Roast beef (1 slice)	30-45 seconds
Steaks and chops (1)	45 sec - 1 1/2 min.
Scrambled Eggs ( 1 serving)	20-30 seconds

Vegetables
Vegetables (4 oz)	30-45 seconds
Mashed potatoes ( 1 serving)	45 seconds - 1 minute

Breads
Bread slice (1)	10-15 seconds
Pastries (1 serving) including pie and cake	15-30 seconds
Roll (1)	10-15 seconds
Sandwich (1)	20-45 seconds
Sweet Roll (1)	15-30 seconds

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Syrup and Candies

Stage	Temperature	Test

Thread	230^o to 234^o F	The syrup spins a 2-inch thread when allowed to drop from fork or spoon.
Soft Ball	234^o to 240^o F	The syrup forms a soft ball in very cold water; it flattens when removed from water.
Firm Ball	244^o to 248^o F	The syrup forms a firm ball in very cold water; it does not flatten when removed from water.
Hard Ball	250^o to 266^o F	The syrup forms a ball which is pliable yet hard enough to hold its shape in very cold water.
** Do not leave candy thermometer in the syrup while cooking.

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