Heating Instructions
Starters & Soups
**OVEN TEMPERATURES VARY – Please use personal judgement**
Miniature Tomato Chevre Tarts - 375* Approx. 6 minutes
Miniature Crab Cakes - 375* Approx. 6 minutes
Baked Brie with Apples - 375* Approx. 10-15 minutes
Soups & Gravy - *Heat just until hot - DO NOT BOIL!
Entrees & Sides
**OVEN TEMPERATURES VARY – Please use personal judgement**
Sliced Turkey BREAST: - 375* Approx. 5-15 minutes, just until warm - You can add a bit of hot broth afterwards (optional)
"OVEN-READY" (RAW) TURKEYS: Remove from fridge 1-2 hrs. prior to cooking. Preheat oven to 400 degrees. Put 1.5 Qt water in bottom of turkey pan - Place in hot oven, uncovered for approx. 30 mins. Remove from oven, baste and cover with foil - Return to oven for approx. 1.5 hrs. Remove again and baste - Then check temperature using thermometer provided - Place thermometer between thigh & leg. Return to oven, uncovered, until skin is browned and thermometer reads 165 degrees - Checking in 20 minute intervals. Thermometer should read 165 degrees when ready. Let rest before slicing warm. **DO NOT PUT /KEEP THERMOMETER IN OVEN** (Thermometer is a better guide for when to remove turkey than pop-up timer.) KEEP IN MIND THAT ALL OVENS VARY - Convection ovens cook faster.
WHOLE ROASTED TURKEYS: Remove from fridge 1-2 hrs before heating and bring to room temp – Then, tent with foil and heat at 375* (Approx. 15-25 mins for a 20lb bird**) - Then remove foil and heat approx. 5 more mins. Let rest before slicing warm. You can add a bit of hot broth after slicing (optional)
TURKEY SHOULD BE SERVED WARM, NOT HOT (IN ORDER TO REMAIN JUICY) ... REMOVE FROM OVEN, LET REST, THEN SLICE WARM … YOU CAN ADD A BIT OF HOT BROTH AFTERWARDS
**OVEN TEMPERATURES VARY – Please use personal judgement**
Once removed from oven, the meat above legs should be warm and skin should be crisp – If meat is still cold, heat longer in 5-10 min intervals just until hot.
CAREFUL: DARK MEAT TURKEY WILL HAVE A TOUCH OF RED/PINK…Don’t overcook!
Brown Sugar Baked Spiral Ham - Bring to room temperature if cold - Heat at 375* for approx. 15 minutes just until hot - baste with a little OJ to moisten (optional)
Brisket - 375* - Approx. 8-15 minutes just until warm
*Don't overheat
Short Ribs - 375* - Approx. 8-10 minutes just until warm
Fish Filets – 375* - Approx. 5-10 minutes just until warm
Whole Filet Mignon – 375* - Approx. 10 minutes to Medium-Rare (or desired temp)
*Less time for sliced/3 Lbs.
Roasted Rosemary Garlic Chickens – 375* - Approx. 7-10 minutes just until warm
*Don't pile them when heating
Cornish Hens - 375* - Approx. 10 minutes until warm
SIDES & VEGGIES LISTED BELOW
375* UNTIL HOT - Approx. 10-15 MINUTES, *unless noted
- Traditional Sage Bread Stuffing
- Mashed Potatoes
- Stuffed Acorn Squash with Apples
- Roasted Fingerling Potatoes
- Mashed Sweet Potatoes
- Three-Cheese Mac & Cheese
- Vegetable Soufflés
- *Wild Rice Pilaf w/ Pine Nuts & Cranberries – *SERVE WARM, NOT HOT*
French Green Beans – 375* - Approx. 7 minutes
Roasted Vegetables – 375* - Approx. 7-10 minutes *DON’T OVERCOOK
Asparagus – 375* - Approx. 4-6 minutes *DON’T OVERCOOK
Potato Latkes – Heat on COOKIE SHEET (not in tins) - 375* approx. 7 mins *Just until Hot
Brussels Sprout – Heat on COOKIE SHEET (not in tin) - 375* *Just until warm - DO NOT OVERCOOK
Roasted Broccoli – Heat on COOKIE SHEET (not in tin) - 375* *Just until hot
**FOR BEST RESULTS WHEN HEATING, DO NOT HEAT IN TINS - USE OVEN-SAFE COOKWARE/TRAYS/PANS -
DO NOT COVER FOOD WHEN REHEATING**