Some useful reheating tips

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Important to cool leftovers

Safely reheating food is important. Failure to reach proper temperatures or employ proper practises can result in a mushy supper or food illness. 

Reheating food safely requires promptly cooling it after cooking. Cover leftovers & refrigerate them after two hours. Stews & soups can be divided into shallow containers to cool faster.

Important to cool leftovers

USDA recommends heating food to 165°F (73.8°C). At 140°F (60°C), cooking breaks down bacterial proteins & kills germs.

Two minutes' heat

Only reheat leftovers once, so only heat what you need. Reheating foods increases the risk of food illness and diminishes flavour & nutrition.


Reheating involves cooking again, not just warming. Always reheat meals until steaming. Immediately serve reheated meal. Delay serving your meal, & hazardous germs have time to proliferate.

Hot food

Before reheating, preheat oven or grill. If you neglect this step, your food won't reach the right temperature & may be unsafe.

Preheat oven

Check reheated food with a thermometer. Use the instant-read probe to measure the food's core temperature. This reduces contamination and guessing.

Accuracy probe

Bacteria flourish at 46.4°F (8°C), so defrost food in the fridge overnight. If you're short on time, utilise the microwave's defrost setting before reheating. 

Carefully thaw frozen food

Some pre-cooked leftovers, such as stews & soups, can be reheated directly from the freezer, according to the USDA. You can bake, cook, or microwave frozen foods.

You can reheat frozen

Refreezing cooked beefYou can cook & freeze previously frozen but defrosted meat. Frozen chicken can be converted into a curry or stew & refrozen for a quick weekday dinner.

Important to cool leftovers

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