HEATING INSTRUCTIONS

All food items should be stored in refrigerator until ready to heat.

It’s best to remove items from refrigeration at least 30 minutes before re-heating.

If your oven is full, increase cooking time for each item.

Mini Baked Brie: Reheat in the oven @350ºF for 10-12 minutes. 

Qt. Beef Bourguignon:

Simmer on low for 10-15 minutes, stirring frequently (add a little water)

Quiche: In the oven @350ºF for 15-20 minutes.

Chicken Picatta – Marsala

In the oven @350ºF, covered cook for 20-25 minutes.

Whole Beef Tenderloin: Make sure oven is piping hot. For med-rare cook uncovered @400F 10 minutes.

Beef Wellington: Make sure oven is piping hot. For med-rare cook uncovered @400F 10 minutes.

Fingerling Potatoes:

In the oven @350ºF for 10-12 minutes uncovered.

Frozen Hors d’oeuvres: @350ºF for 10-12 minutes.

Full Trays:

Tortellini – Lasagna – Beef Bourg – Creamed Spinach – Cannelloni

Reheat in the oven @350ºF. covered for 45 minutes 10 uncovered

(Very important to take out of refrigerator 30-45 minutes before ready to heat).

Green Beans – Asparagus – Wild Rice:

On Stovetop add 1-2 oz of water per pound and cook covered over

medium heat for 2-4 minutes -or- Microwave until warm.

Salmon En Croute: In the oven @350ºF for 12-15 minutes.

Mashed Potatoes:

In the oven @350ºF for 15-20 minutes covered. You can add a little cream or milk if needed.