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.
In the oven @350ºF for 10-12 minutes uncovered.
Frozen Hors d’oeuvres: @350ºF for 10-12 minutes.
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.
In the oven @350ºF for 15-20 minutes covered. You can add a little cream or milk if needed.