Heating Instructions
All of our Thyme & Again food comes conveniently labelled with ingredients and heating instructions for your convenience.
The food is created to reheat in the oven or microwave. As every microwave is different, we suggest checking after a few minutes for best results.
Here are a few tips to ensure that you will enjoy your Thyme & Again Food at its’ best…
Frozen Pizzas
Baking Instructions:
Bake on oven safe pan on middle rack of oven
Bake at 350F for 15-20mins.
Approximate only – times may vary. Cook from frozen
Pre-baked Hors D’Oeuvres
Preheat oven to 350F
Place hors d’oeuvres on baking sheet and heat for approximate times listed:
Phyllo: 6-8 minutes
Puff Pastry: 8-10 minutes
Chicken & Beef Skewers: Best warmed by loosely wrapping in plastic wrap and microwaving for 1-2 minutes or warming in a conventional oven for 4-6 minutes
Frozen Hors D’Oeuvres
Preheat oven to 350F
Place hors d’oeuvres on baking sheet and bake until golden brown approximately 8-12 minutes.
Chafing Dishes
Chafing dish should be preheated 15 minutes prior to putting food in. Fill bottom of pan with one inch of warm/hot water and cover with lid. Remove lid from sterno can. Position under chafing dish in the cupholder and light with match. (Note: sternos will burn for approximately 90 minutes).
Do NOT place the sterno directly on any surface that will burn or mark. After re-heating chafing dish, you may place the food pan (remove plastic wrap) in the chafing dish and heat food for the approximate times listed below. To extingush sternos, cover with lid.
Vegetables: 45 minutes
Salmon: 45 minutes
Beef or Lamb: 45 minutes
Chicken: 60 minutes
Stuffed Chicken:80-85 minutes
Stews, Pasta, Rice and Potatoes: 60 minutes (minimum)
[Lift foil and occaisonally stir to heat evenly]
Six easy tips for safe leftovers
- Cool food quickly to prevent the growth of harmful bacteria! To speed up the cooling process of large pots of food, place the pot in a sink full of ice-water for no more than two hours and stir it occasionally. Change the water often.
- Store food in shallow containers. Cover containers when cool to prevent cross-contamination.
- Refrigerate as soon as possible! If food is held in the danger zone (4C to 60C / 40 to 140F) for two hours or longer, don’t keep it as leftovers. You can’t tell if food is safe by looking, smelling or tasting it. Remember, when in doubt, throw it out! On hot summer days, don’t hold food at room temperature for more than one hour.
- Do not overstuff the fridge! Cool air needs to circulate around the food.
- Eat properly handled leftovers within two to three days for best quality and safety. Reheat leftovers to 74C (165F).
- Freeze leftovers right away if you don’t think you’ll eat them within two to three days.