Heating Instructions

Thank you for ordering your catering needs through McCaffrey's. Please enjoy your food prepared by our chefs just for you.

ITEMS COMING IN WHITE TRAY WITH PLASTIC COVERING ARE NOT OVEN SAFE. REMOVE ITEMS AND PLACE IN AN ALUMINUM PAN OR OVEN SAFE DISH.

Remove items from refrigerator and let come to room temperature before reheating. Food items will reheat more evenly if at room temperature. Ovens vary, please use these directions as general guidelines, and check your items often. Reheating in an oven or toaster oven is recommended. Cover items to help in the reheating process and prevent over browning. Suggested reheating times may need to be increased if reheating either multiple dishes simultaneously or large quantities. Bulk items will reheat more evenly if they are in a single layer.

Always check the internal temperature of food with a stemmed thermometer before eating. Reheated food should reach a recommended 165 degrees before consumption unless specifically noted.

Always keep stored food covered and refrigerated at 41 degrees or less.

Microwave reheating is not recommended in most cases for the best quality product. If you do choose to use a microwave oven, follow these guidelines:

  • Never put foil or metallic containers in the microwave.
  • Keep food loosely covered with microwave-safe wrap.
  • Rotate or stir items at least once during the reheating process.

Always use caution when removing containers from oven. For ease and safety, always place black oven safe containers on a cookie sheet before placing in the oven. Do not place black containers directly on oven floor or a heating element. Clear plastic lids or covers should be removed before reheating.

Platters and Displays should be kept refrigerated at 41 degrees or less until ready to serve. Consume within 4 hour after removing from refrigerator.

Starches & Grains

Classic Mashed Potatoes

  • Preheat oven to 350°F(175°C).
  • Add 3/4 to 1 cup of milk, cream, or broth, stir in then spread potatoes evenly in pan.
  • Dot the top with butter for extra richness and to prevent drying.
  • Cover and bake for 20-30 minutes.
  • Stir halfway through and again before serving for event texture.

Classic Roasted Red Skin Potatoes

  • Preheat oven to 400°F (200°C).
  • Optional: Spread potatoes on a large baking sheet.
  • Drizzle with a little olive oil or spray lightly with cooking spray to help re-crisp.
  • Reheat for 15-20 minutes, flipping halfway through if you want, even crisping on both sides.
  • They should be hot in the center and slightly crisp outside.

Lemon Garlic Roasted Red Skin Potatoes

  • Preheat oven to 400°F (200°C).
  • Optional: Spread potatoes on a large baking sheet.
  • Drizzle with a little olive oil or spray lightly with cooking Spray to help re-crisp.
  • Reheat for 15-20 minutes, flipping halfway through if you want even crisping on both sides.
  • They should be hot in the center and slightly crisp outsides

Roasted Yellow Potatoes with Rosemary

  • Preheat oven to 400°F (200°C).
  • Optional: Arrange potatoes in a single layer on a baking sheet or roasting pan.
  • Lightly drizzle with olive oil or dot with a few pats of butter for moisture.
  • Roast uncovered for 20-25 minutes, turning them once halfway through.
  • Use a knife or skewer to check that the centers are hot (165°F+ if using a thermometer).
  • Optional finish: For extra crispy skin, turn on the broiler for the last 2-3 minutes - just watch them closely.

Twice Baked Potatoes

  • Preheat oven to 375°F (190°C).
  • Optional: Place potatoes on a baking sheet or in an oven-safe dish.
  • If they look a little dry, spoon 1-2 teaspoons of milk or cream over the filling,
  • You can also add a pat of butter or sprinkle of cheese on top for a fresh finish.
  • Cover loosely with foil to prevent the tops from browning too fast.
  • Bake for 20-25 minutes, then remove foil and bake an additional 5-10 minutes to crisp the skin and brown the top.
  • Check doneness: Center should be hot (about 165°F/74°C if you want to check with a thermometer).

Potato Wedges - Cajun or Parmesan

  • Preheat oven to 400°F (200° C).
  • Optional: Place wedges on a baking sheet in a single layer.
  • Lightly brush or spray with a bit of oil to revive crispiness.
  • Reheat for 10-12 minutes, flipping halfway through for even crisping.

Traditional Bread Stuffing

  • Preheat oven to 350°F(175°C).
  • Drizzle 1 to 1 1/2 cups of broth evenly over the stuffing.
  • Dot the top with 3-4 tablespoons of butter for extra richness.
  • Cover and bake for 35-45 minutes, or until hot in the center.
  • Stir once halfway through to distribute heat and moisture evenly.
  • Optional, for a crispy top, remove foil for the last 10-15 minutes of baking.

Sweet Potato Chunks with Spinach & Walnuts

  • Preheat oven to 350°F (175°C).
  • Drizzle with 2-4 tablespoons of olive oil or melted butter.
  • Optional: add a splash of broth (2-3 tbsp.) for extra moisture.
  • Toss gently to lightly coat everything.
  • Cover the dish tightly with foil to steam and help with spinach cook without drying out.
  • Bake covered for 20-25 minutes.
  • Remove foil, stir gently, and bake uncovered for an0ther 5-10 minutes to slightly toast the walnuts and dry any excess moisture.

Roasted Parmesan Fingerling Potatoes

  • Preheat oven to 400°F (200°C).
  • Optional: Spread potatoes in a single layer on a baking sheet.
  • Lightly drizzle with olive oil or spray with cooking spray if they look dry.
  • Optional: Sprinkle a bit more grated Parmesan for a fresh cheesy layer.
  • Bake uncovered for 15-20 minutes, flipping halfway through if desired.
  • If they were cold from the fridge, they may need closer to 25 minutes.
  • They should be hot in the center and crisp on the outside, with the cheese slightly golden.
  • Optional: Broil on high for 1-2 minutes to crisp up the cheese - watch closely so it doesn't burn.

Steamed Red Bliss Potatoes with Butter & Parsley

  • Preheat oven to 400°F (200°C).
  • Optional: Spread wedges out in a single layer on a baking sheet.
  • For soft and buttery: Drizzle with a bit of melted butter or broth, then cover loosely with foil.
  • For a slightly crisp finish: Toss with a light drizzle of olive oil and leave uncovered.
  • Reheat for 20-25 minutes, flipping halfway through.
  • If you covered with foil, remove it after 15 minutes to allow a light crisp.

Individual Potatoes Au Gratin

  • Preheat oven to 350°F (175°C).
  • Add moisture (if needed). If they look a little dry, spoon 1-2 tbsp of milk or cream over each portion.
  • Optional: Add a pat of butter on top for extra richness.
  • Cover loosely with foil to keep them from drying out.
  • Bake for 20-25 minutes. You can test with a knife or skewer - it should slide in easily and come out hot.
  • Optional for crispy tops, Remove foil for the last 5-7 minutes.
  • Add a bit of shredded cheese on top if you to refresh the crust.

Mushroom & Goat Cheese Risotto

  • Preheat oven to 400°F (200°C).
  • Add 1-2 cups of broth or water, stir in then spread Risotto evenly in pan.
  • Optional, add a few pats of butter.
  • Cover and bake for 25-35 minutes, stirring once halfway through.

Potatoes with Peppers & Onions

  • Preheat oven to 400°F (200°C).
  • Optional: Place on a baking sheet in a single layer.
  • Drizzle lightly with olive oil or spritz with cooking spray if they veggies look dry.
  • Bake uncovered for 15-20 minutes, stirring halfway through.
  • Check that the potatoes are hot in the center and the veggies are sizzling and slightly caramelized.
  • Optional finish: For extra browning or crisp edges, turn on the broiler for 2-3 minutes a the end. Watch closely to avoid burning the onions or peppers.

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