Chef’s Recommendations

Frozen Entrées and Bowls

DO NOT THAW. DO NOT USE A TOASTER OVEN.

icon-microwave

MICROWAVE 1100 Watts

  • remove tray from carton and pierce film 3-4 times
  • cook on high for 4 minutes
  • peel film back enough to stir, replace film and cook on high for an additional 1-2 minutes note: for our 2 enchilada entrées and all bowls there is no need to stir, simply cook on high for 6½-7 minutes until heated through
  • let stand 1-2 minutes
  • remove film, stir and serve.
  • CAUTION: PRODUCT WILL BE HOT!

  • note: microwaves vary, always cook to an internal temperature of 165° F

OVEN

  • preheat oven to 375°F
  • transfer food to an oven-safe dish and cover with foil note: for Chicken Pad Thai and Vegetable Pad Thai add 5 tbsp of water
  • place dish in center of oven and cook for 30 minutes
  • carefully pull back foil, and stir
  • replace foil and cook for an additional 15-20 minutes note: for our Sesame Ginger Salmon Bowl cook for an additional 20-25 minutes until heated through
  • let stand 1 minute
  • remove foil, stir and serve
  • CAUTION: PRODUCT WILL BE HOT!

  • note: ovens vary, always cook to an internal temperature of 165° F

Naan

KEEP FROZEN. DO NOT REFREEZE AFTER THAWING.

CONVENTIONAL OVEN

  • preheat oven to 450° F
  • remove naan from carton and inner wrapper
  • place on a baking sheet and cook for 5 minutes, flip halfway through
  • serve hot, enjoy!
  • CAUTION: PRODUCT WILL BE HOT!

TOASTER

  • remove naan from carton and inner wrapper
  • cut a piece in half, toast both pieces on medium until hot and crispy
  • CAUTION: PRODUCT WILL BE HOT!

STOVE TOP

  • remove naan from carton and inner wrapper
  • thaw overnight or in a microwave for 20 seconds per piece
  • warm a skillet over medium-high heat, add the naan and cook for 3-4 minutes on each side or until hot and crispy
  • CAUTION: PRODUCT WILL BE HOT!

serving suggestion: glaze with butter or ghee to enhance taste

got any tips or tricks and want to share? let us know: info@saffronroad.com