BAKING INSTRUCTIONS:
OVEN BAKING
Option 1 – Reheat when defrosted (RECOMMENDED):
- Preheat the oven to 180⁰C.
- The foil container and lid are suitable for oven heating.
- Place the meal covered on a baking tray in the middle of the oven.
- Bake for (400 g – 20 min / 1 kg – 40 min / 2 kg – 60 min) or until heated throughout.
Option 2 – Reheat from frozen:
- Preheat the oven to 150⁰C.
- Place the meal covered on a baking tray in the middle of the oven. 3. Bake for (400 g – 40 min / 1 kg – 60 min / 2 kg – 90 min) or until heated throughout.
MICROWAVE HEATING
Option 3 – Microwave (based on 1 000W appliance):
- The foil container and lid are suitable for microwave heating.
- Place container on a microwaveable plate in the middle of the microwave oven. Make sure that the foil container does not touch the sides of the microwave.
- Microwave on “HIGH” OR 100% power for (400 g – 4-5 min / 1 kg – 8-10 min / 2 kg – 14-16 min) if defrosted, (400 g – 6-7 min / 1 kg – 10-15 min / 2 kg – 18-20 min) from frozen or until heated through.
- If not, heat for a further short period as the timings are a guide only because of variances in ovens.
INGREDIENTS:
Cheese Sauce: Milk, Cheddar Cheese [Milk (Cow’s Milk), Salt, Sodium Nitrate, Calcium Chloride, Microbial Rennet (non-animal), Cheese (Cow’s Milk) Culture & Colourant], Mozzarella Cheese [Water, Cow’s Milk, Cheese Cultures, Salt, Calcium Chloride (E509) Microbial Rennet (non-animal)], Parmesan Cheese Meze [Pasteurised Cow’s Milk, Salt, Microbial Rennet, Cheese Cultures (Cow’s Milk), Microbial Lipase], Modified Starch, Acidity Regulator (E331), Salt
Basil Pesto: [Vegetable Oil (canola Or Sunflower Seed), Fresh Basil (22%), Onions, Pecorino Cheese (cow’s MILK, calcium Chloride, microbial Enzymes, preservatives (lysozyme E 1105, Eggs) [Eggs]), non Animal Rennet, starter Cultures, salt). Water, Cashew Nuts [Cashew], Salt, Ascorbic Acid (E 300), Fresh Garlic, Citric Acid (E 330); Basil Extract]
Macaroni: Durum Wheat Semolina (Gluten, Wheat), Water, Salt
Mozzarella cheese: Water, Cow’s Milk, Cheese Cultures, Salt, Calcium Chloride (E509) Microbial Rennet (non-animal)
Cheddar Cheese: Milk (Cow’s Milk), Salt, Sodium Nitrate, Calcium Chloride, Microbial Rennet (non-animal), Cheese (Cow’s Milk) Culture & Colourant
NUTRITIONAL ANALYSIS:
