Reheating Instructions

 

REHEATING & COOKING INSTRUCTIONS (FOR COOKED & RAW ITEMS)

 

REHEATING

Chef’s Tip: We recommend using your convection setting & preheating oven when possible for consistent temperatures and best results. Proteins should come to room temperature before reheating.

Cooking times may vary by oven. An accurate probe thermometer should be used to check the internal temperature of cooked and reheated foods for at least 15 seconds. For the most accurate probe reading place the point of a clean thermometer into the thickest part of the protein, pie, stew etc. It is also advisable to probe more than one area. Do not place probe against bones or food containers.

 

APPETIZERS & STARTERS Breads (loaves, dinner rolls), latkes, focaccia Oven 1. Preheat oven to 350°F / 176°C 2. Bake on a sheet pan for 5 - 10 minutes. BAKED FONTINA Preheat oven to 350˚F. Line a baking tray with parchment paper and transfer cheese to tray. Bake uncovered for 30 minutes until heated throughout. Pastry should be golden brown and flaky.

 

SOUPS Stovetop Pour in a saucepan and warm over medium heat. Bring to a strong simmer or until the internal temperature reaches 165°F / 74°C. Stir often. Avoid boiling over. Microwave Pour in a microwave safe bowl and heat soup for 2-3 minutes or until internal temperature reaches 165°F / 74°C; stir halfway through cooking. Do not bring to a rolling boil. Let stand 1 minute. Handle carefully as contents may be hot.

 

STUFFING Stuffing should be cooked separately from and never inside the cavity of poultry to avoid any cross contamination. Oven 1. Preheat oven to 350°F / 176°C 2. Remove the foil lid, heat uncovered for 10-15 minutes or until the internal temperature reaches 165°F / 74°C.3. For crispier stuffing, lay out on a lined baking sheetbefore heating. Microwave Microwave on high for 4 minutes, stir to heat evenly. Return to microwave, uncovered, for an additional 2-3 minutes or until the internal temperature reaches 165°F / 74°C.

 

GRAVIES & SAUCES Turkey gravy, beef gravy, red wine-demi glace, port wine jus Stovetop Pour into a saucepan and heat over low heat, stirring frequently until gravy begins to simmer Microwave Heat sauce for 1 - 2 minutes or until internal temperature reaches 165°F / 74°C; stir halfway through cooking. Do not bring to a rolling boil. Let stand 1 minute. Handle carefully as contents may be hot.

 

TURKEY Your whole turkey has been slow roasted until completely cooked; only requiring you to reheat the bird safely. Oven 1. Preheat oven to 325 - 350°F / 162° - 176°C. 2. Cover turkey with foil and roast for 1 hour. Uncover, baste the bird with pan juices or butter (not provided) and roast for ½ - 1 hour more or until internal temperature of the breast reaches 180°F / 82°C 3. Remove from oven and let rest 10 minutes before serving.

 

TURKEY Use pan juices and mirepoix to make flavourful gravy. Baste turkey every 30 minutes with cooking juices to achieve a moist and tender turkey. Oven 1. Preheat oven to 300°F / 149°C. 2. Season turkey, place on a rack in a shallow pan with mirepoix (onion, carrot, celery), along with ½ L chicken stock. 3. Place pan on centre rack of the oven and cook for 3-4 hours until internal breast temperature reaches 180°F. 4. Remove bird from oven and let rest 10 minutes before serving.

 

CARVED TURKEY & TURKEY BREAST Oven 1. Preheat oven to 350°F / 176°C. 2. Reheat covered for 30-45 minutes. Uncover, baste with pan juices or butter (not provided) and roast for another 15 minutes more or until internal breast temperature reaches 165°F / 74°C.

 

ROASTS Prime rib roast, beef tenderloin, rack of lamb Oven 1. Preheat oven to 350°F / 176°C. 2. Remove foil lid and reheat to reach internal temperature of: —medium-rare, 25 minutes to 145°F / 63°C —medium, 30 minutes to 160°F / 71°C —well-done, 40 minutes to 170°F / 77°C

 

BEET, WALNUT &MUSHROOM WELLINGTON Oven 1. Preheat oven to 375°F / 190°C. a. Remove lid and reheat 5-7 minutes or until internal temperature reads 165°F / 74°C.

 

BRAISES Beef Brisket Oven 1. Preheat oven to 350°F / 176°C. 2. Bake on a sheet pan for 30 - 35 minutes. 3. Remove the foil and heat for an additional 5 minutes or until the internal temperature reaches 160°F / 71°C.

 

GLAZED SPIRAL HAM Oven 1. Preheat oven to 350°F / 176°C. Cover loosely with foil and heat for 30 - 40 minutes. 2. Remove the foil and heat for an additional 5 minutes or until the internal temperature reaches 160°F / 71°C.

 

POT PIES Tourtiere, chicken pot pie, turkey pot pie Oven 1. Preheat oven to 350°F / 176°C. 2. Remove the lid. Bake on a sheet pan for 15 - 20 minutes or until the internal temperature reaches 165°F / 74°C.

 

FISH Salmon, sea bass, black cod Oven 1. Preheat oven to 350°F / 176°C. 2. Remove the lid. Reheat 15 - 20 minutes or until the internal temperature reaches 158°F / 70°C.

 

POULTRY Cornish hens, chicken supremes Oven 1. Preheat oven to 350°F / 176°C. 2. Remove the lid. Reheat 15 - 25 minutes or until the internal temperature reaches 165°F / 74°C

 

PASTA Lasagna (meat and vegetarian) Oven 1. Preheat oven to 350°F / 176°C. 2. Remove the lid. Reheat 20 - 30 minutes or until the internal temperature reaches 165°F / 74°C.

 

ROASTED & GRILLED VEGETABLE SIDE DISHES Green beans, roasted root vegetables, roasted sweet potatoes & cranberries, heirloom carrots, Brussels sprouts, etc. Oven 1. Preheat oven to 350°F / 176°C 2. Remove lid and plastic film, cover loosely with foil and heat for 20 minutes. 3. Remove the foil and heat for an additional 5 minutes.

 

WHIPPED & MASHED VEGETABLE SIDE DISHES Brown butter chive mashed potato, scalloped potatoes, etc. Oven 1. Preheat oven to 350°F / 176°C 2. Remove the lid and plastic film, stir, cover loosely with foil and heat for 20 - 30 minutes. 3. Remove the foil and heat for an additional 5 - 10 minutes Stovetop Reheat in a large saucepan over medium heat, adding a little milk, soy beverage or broth as necessary to achieve desired consistency. Stir until hot.

 

BREAKFAST ITEMS

WAFFLES Preheat oven to 350°F / 176°C. Bake for 7-10 minutes or until hot throughout.

HOMEFRIES Preheat oven to 350°F / 176°C. Bake for 10-15 minutes or until hot throughout.

SAUSAGE Preheat oven to 350°F / 176°C Bake for 10-12 minutes or until hot throughout.

BACON Preheat oven to 350°F / 176°C. Bake for 5-7 minutes or until hot throughout.

PEAMEAL BACON Preheat oven to 350°F / 176°C. Bake for 10-12 minutes or until hot throughout.

 

COOKING INSTRUCTIONS

Chef’s Tip: Each BBQ varies in temperature. Be sure to keep an eye on the meat and check it often.

 

STEAKS (RAW)

BBQ 1. Preheat grill to medium high heat. Place the steaks on the grill and cook until golden brown and slightly charred for 4–5 minutes. 2. Turn the steaks over and continue to grill: —medium-rare , 3–5 minutes to 135°F—medium, 5–7 minutes to 140°F —medium-well to 150°F. 3. Let rest for 3-5 minutes before slicing.

 

CHICKEN BREASTS (RAW)

BBQ 1. Preheat grill to medium high heat. Rub chicken with a touch of olive oil & season with salt & pepper. Place chicken on the grill for 7-8 minutes. 2. Flip over and cook an additional 7-8 minutes or until no pink remains and chicken reaches an internal temperature of 165°F. 3. Let rest for 3-5 minutes before slicing.

 

FLATTENED OR WHOLE CHICKENS (RAW)

BBQ 1. Preheat oven to 425°F / 218°C. Place chicken in oven safe pan, skin side up and bake for 25 minutes. 2. Reduce heat to 350°F / 176°C and continue to cook for an additional 35 minutes or until the chicken reaches an internal temperature of 165°F. 3. Let rest for 15 minutes before carving.

Oven 1. Preheat grill to medium high heat. Place chicken skin side down on the grill for 5 minutes. 2. Flip over and reduce heat to medium. Cook for an additional 45 minutes or until the chicken reaches an internal temperature of 165°F. 3. Let rest for 15 minutes before carving.

 

MARINATED SALMON FILET (RAW)

 BBQ 1. Preheat the left side of your grill to medium-high heat.Place salmon onto lined baking tray or aluminum pan lined with parchment on the right side of grill. 2. Close the lid to create an oven. Leave closed for 10-15 minutes or until internal temperature reaches 158°F / 70°C. Oven 1. Preheat oven to 350°F / 176°C. 2. Place salmon on lined baking sheet, skin side down and bake for 15-20 minutes or until internal temperature reaches 158°F / 70°C.

 

TURKEY (RAW) Use pan juices and mirepoix to make flavourful gravy. Baste turkey every 30 minutes with cooking juices to achieve a moist and tender turkey. Oven 1. Preheat oven to 300°F / 149°C. 2. Season turkey, place on a rack in a shallow pan with mirepoix (onion, carrot, celery), along with ½ L chicken stock. 3. Place pan on centre rack of the oven and cook for 3-4 hours until internal breast temperature reaches 180°F. 4. Remove bird from oven and let rest 10 minutes before serving.