Heating Instructions
General Re-Heating Instructions
Conventional oven
Reheat in oven at 375F for 10-20 minutes.
Microwave oven
Reheat in microwave 2-3 minutes. Microwave times will vary.
Specific Re-Heating Instructions
Red Meat and Chicken
Oven: If you have access to an oven, the microwave should be your last resort. Generally, meat is best when reheated in the same place it was cooked. So if you roasted chicken and put it in the fridge after, the best place to heat it back up would be the oven.
Don’t turn your oven on full blast, though. Instead, reheat food on a lower heat (around 200-250 degrees) and add a dash of oil or butter to keep the meat moist. This method normally takes 10-15 minutes. FYI: It takes the longest since you have to wait for the oven to preheat, but we think it’s worth it.
Stove-Top: You can definitely reheat meat, chicken, or almost anything in a pan on the stove. The key is to keep heat low to avoid overcooking. Before placing meat in the pan, add a bit of oil or your choice of butter. For more moisture, cover the pan while the meat reheats.
This method normally takes around five minutes. Flip the meat over halfway through to make sure it heats evenly.
Microwave: Before sticking your meal in the nuker, pour a little bit of water on the meat to retain moisture or keep the dish covered with a microwave-safe lid while you zap it. You can reheat meat for up to two minutes in the microwave before it becomes a sad waste of food.
Fish
Reheating fish is similar to meat, but you have to pay closer attention to the thickness. Fish that’s more than one-inch thick, such as salmon and tuna, will retain its texture and flavor better than thinner cuts like trout.
Oven: Preheat oven to 275 degrees. Place fish on a baking sheet, wrap it in foil, and cook for about 10 minutes. To check if it’s done, stick a fork in the center and hold it there for five seconds, then touch the fork to your tongue. If the fork is cold, it needs more time (but you already knew that).
Stove-Top: If you’re using a pan on the stove, place a little bit of oil in it over medium to low heat. Cover the fish with a lid if you have one, and check every few minutes or so to see if it’s done.
Microwave: Make sure to sprinkle a little bit of water or oil on the fish before sticking it in the nuker in a microwave-safe dish. Even better if you have a lid for it.
The best way to do this is in bursts of gradually increasing heat. Kind of annoying, but it works. Start by reheating it on low power for 20 seconds, then take it out, put it back in, and repeat for a minute. Then increase the power to medium, put it in for 20 seconds, take it out, put it back, and repeat for another minute.