reheat guide
general rules
loosely cover with a damp paper towel when microwaving to retain moisture
stir or flip halfway through reheating
add a splash of water, broth, or sauce if something looks dry
for items meant to be cripsy or toasted (fries, some sammies, bread, etc.) always reheat in oven at 350
if dishes have specific reheat instructions, they will be shared with you directly (the below are good catch-alls for most dishes)
when in doubt: reheat gently — you can always add more time!
proteins (Chicken, steak, seafood, meat)
microwave (fastest): 60–90 seconds per portion
Oven: 325–350°f for 3–8 minutes
pro tip: add a spoon of sauce, butter, or stock before reheating to keep it juicy
saucy dishes (Curries, stews, braises)
microwave: 90–120 seconds (stir halfway)
stovetop (best): reheat gently over medium-low heat
pro tip: add a spoon of sauce, butter, or stock before reheating to keep it juicy
egg dishes (frittata, Omelette, Casserole, etc.)
microwave: 45–75 seconds
Oven: 325°F for 5–8 minutes
rice, grains, pasta
microwave: 60–90 seconds per portion (stir halfway)
pro tip: add a splash of water before reheating and cover — this brings it back to life
salads & cold sides
keep cold or bring to room temp
add dressing slowly and toss before eating
chocolate chip cookies
if already baked: microwave for 20–35 seconds
if received as pre-frozen dough balls: oven at 400°f for 12-13 minutes
roasted or cooked vegetables
microwave: 45–75 seconds
Oven (best for texture: 375°f for 3–8 minutes
breads, bakes & breakfast items
keep cold or bring to room temp
if you’d like it warmed;
microwave: 20–40 seconds
Oven/toaster Oven (best): 300–325°f for 3–5 minutes
toasted or fried items (fries, toasted sammies, potato pancakes, etc.)
Oven (best for texture): 350°f for 5-7 mins (place parchment paper on baking sheet with oil on top)
microwave: 45–75 seconds