Warm green bean and potato salads using an oven.
When reheating food, it is important to follow the correct procedures to ensure the dish will taste good, be safe to eat and not be overcooked. Precooked casseroles or salads, such as a green bean and potato salad, are best warmed in a conventional oven at medium heat. The density of such dishes requires a steady, medium heat to ensure that the entire salad is heated through. Once the dish is safely reheated, it can be served and enjoyed by everyone.
Instructions
1. Remove the green bean and potato salad from the refrigerator and place it on a kitchen counter. Turn the oven on and set it to 350 degrees to preheat. Allow the casserole to sit on the counter to warm up while the oven is heating.
2. Unwrap the green bean and potato salad and loosely re-wrap it with tin foil. Place the dish in the center of the oven rack once the oven is ready and close the oven door. Set a timer for 10 to 15 minutes.
3. Check the temperature of the dish by placing an instant-read thermometer in the center of the dish. Remove the dish from the oven if the temperature reads 160 degrees Fahrenheit. Stir the salad, replace the foil and return it to the oven for an additional 5 to 10 minutes if the temperature is below 160 degrees Fahrenheit.
4. Remove the dish from the oven once it has reached the correct temperature. Remove the foil and place the dish on a heat resistant surface when serving.
Tags: bean potato, green bean, green bean potato, potato salad, bean potato salad, degrees Fahrenheit