Foods to be served hot should not be completely cooked before freezing. Allow for additional cooking when reheated. Cool before freezing. Pack foods in ovenware for freezing if to be reheated so they can go straight from freezers to oven. Foil may be used as lid. Keep foods hot in a cool oven (225ºF to 250ºF). Preheat over for 15 to 20 minutes before food is dished up.
Baked cookies – Thaw, unwrapped, at room temperature for 15 minutes.
Cakes – Thaw unfrosted cakes unwrapped at room temperature for about 1 hour. Frosted cakes may take 2 hours and cupcakes, 30 minutes.
Creams – Half fill a deep dish with hot water to prepare an bain-marie (or water bath) and place food in a heat resistant serving dish. Put dish in bain-marie and place it over low heat on stove or in a cool (225ºF to 250ºF). Make sure water is below boiling. Use this method of heating up for soft foods like cream but not for pastry or foods with crisp topping because it will make them soggy.
Frozen pie shell (unbaked) – Bake frozen pie shell at 450ºF for five minutes, and prick sides and bottom and bake 15 minutes more.
Frozen pie shell (baked) – Heat frozen pie shell at 375ºF for 10 minutes.
Lemon meringue pie – Freeze without the meringue. When ready to serve, add meringue to frozen pie, bake at 350ºF from 20 to 25 minutes. Cool for one hour before serving.
Pies without meringue topping – Thaw baked pies in 325ºF oven for 25 to 30 minutes. Unbaked pies should be baked frozen in 400ºF to 15 minutes and again at 350ºF for 30 minutes. For best results, always put double crusted fruit pies on lowest oven shelf to ensure bottom crust is browned before the filling boils over.
Roast meat – Beef, chicken, pork and lamb – thaw them in the refrigerator for 4-8 hours or heat frozen meat for one hour in the oven at 350ºF.
Rolls, biscuits, coffee cakes – Place on baking sheet to thaw. When thawed, heat for 10 to 15 minutes in a preheated 400ºF oven.
White sauce – Always thaw before heating. Put water in a double boiler, put sauce in upper pot, heat without stirring. When hot, add a little more liquid if necessary. Beat until smooth.
