What is the minimum temperature for reheating foods?

Reheating food safely is a serious business. Failure to reach the correct temperatures or use the right techniques could result in a soggy dinner or, even worse, food poisoning. Follow these essential tips to get it right every time.

Cooling food quickly after cooking is the key to safely reheating it later. Cover any leftovers and allow them to cool for a maximum of two hours before storing them in the fridge. You can always divide up larger batches of foods, such as stews and soups, into shallow containers so the temperature decreases faster. 

Food should be heated to an internal temperature of 70°C (158°F) and it must stay at this temperature for at least two minutes. Cooking causes the proteins in any bacteria to break up and the germs start to die at around 60°C (140°F). 

It's best to only reheat leftovers once, so aim to heat up just the amount you need. While reheating dishes multiple times may heighten your chance of food poisoning, it also reduces the flavour and nutritional content of your meal.

Reheating means cooking again, not just warming through, as is the common misconception. You should always reheat food until it is steaming hot throughout. Always serve reheated food immediately. Delay serving your meal and the risk of food poisoning increases significantly, as there is time for harmful bacteria to grow.

Preheat your oven or grill fully before reheating. If you skip this step, your food will not reach the correct temperature quickly enough and it may not be safe to eat.

Use a thermometer to check that your food is fully reheated. Stick the instant-read probe into the thickest part of the food to take the core temperature. This avoids all the guesswork and greatly reduces the risk of contamination.

Don't defrost food at room temperature – it's best to leave frozen foods to thaw in the fridge overnight, because bacteria thrive when temperatures climb above 8°C (46.4°F). If you're short on time then use the defrost setting on your microwave, before reheating thoroughly on a higher setting. Remember that some items, like that huge Christmas or Thanksgiving turkey, can take up to four days to thaw in the fridge. Read our guide to freezing fruit and vegetables for more tips.

While you absolutely shouldn't attempt to cook a turkey from frozen, for some pre-cooked leftovers such as portions of stews and soups, official advice from the USDA (United States Department of Agriculture Food Safety and Inspection Service) says it's fine to reheat directly from the freezer. You can do this in the oven, on the hob or in the microwave but it will, of course, take longer than thawed foods. As always, check your food is piping hot and cooked evenly all the way through. 

It is safe to cook previously frozen but defrosted meat and then freeze the brand new meal you've made. For example frozen chicken can be made into a curry or stew and then refrozen for an easy dinner on a busy winter weeknight. However, as with all meats you should only reheat the meal once and never refreeze any raw meat. 

Cut your food into small, equally sized pieces to help it reheat more quickly and evenly. Big chunks will take longer to reach a safe temperature than smaller, bite-sized amounts.

As a general rule, use the same method to reheat the food as you used to cook it. Dishes such as chilli and curry tend to reheat best in the microwave or on the stovetop, while dry, crisp foods, such as Southern-fried chicken, retain their texture best in the oven.

Take your time. Reheating food slowly helps retains its flavour and texture better than if you were to blast it in the microwave. That said, reheating your dish on a hot, high heat in a wok, frying pan or under the grill works wonders to crisp up shredded chicken or thinly sliced veg.

Foods that should be crisp (such as the skin on a jacket potato or golden breaded chicken) reheat best on a lower temperature in the oven – around 170°C (340°F) should do the trick. Do not wrap these foods too tightly in foil otherwise water will become trapped, making your food soggy.

In the microwave, heat foods of a similar density at the same time. A large piece of meat will of course take longer to reheat than small, green vegetables for example. To avoid overcooking, reheat your food in stages, adding ingredients to the plate one step at a time if necessary.

Before you pop your food in the microwave, lay it out flat in the plate or bowl, ensuring a similar thickness throughout. This will help the heat travel through your dish evenly.

Stop food from drying out by adding a little extra water or stock during the reheating process. Stock also adds a pleasing hit of flavour if you're reheating a bland dish like rice.

Drop an ice cube into your rice before reheating it in the microwave. This is an easy way to help keep the grains moist when recooking. Of course, ensure it is piping hot throughout before serving. For more, read our guide on how to cook perfect rice every time.

Always check food labels in case they include instructions for reheating later and follow them carefully if they do. Stir throughout heating if required (especially to avoid cold spots in sauces and soups) and allow the food to stand if instructed.

You can usually use clingfilm (plastic wrap) to reheat food in the microwave. It will stop your dish from drying out and is especially useful when reheating grains such as rice, or other foods that have a large surface area.

However, always check the product instructions before you use clingfilm (plastic wrap) in your microwave. Not all brands are suitable and some may melt, contaminating your meal. Even if the clingfilm you're using can be safely heated, loosely cover the plate and avoid contact with the food while cooking to be on the safe side.

Needless to say, you should never use foil in the microwave but when used in the oven, it can help reheated food retain its moisture. Cover the dish loosely to allow enough steam to escape. This ensures the food remains crisp where it should be too.

Remove the foil covering your food halfway through reheating to allow it to crisp up where necessary. This is a particularly good trick for dishes with breadcrumbs or lots of cheese, such as fish pie or pasta bake.

You can cook leftovers like chicken (whether cooked from frozen or fresh) or potatoes into new dishes such as stir-fries and spicy curries, rather than eating them as they are. Adding a sauce keeps food moist and adds a kick of flavour during the process of reheating.

Reheat pasta and sauce using a microwave-safe dish. Flatten out the pasta so it has an even thickness, cover with clingfilm (plastic wrap), set the microwave to 50% power to avoid overcooking, and cook for three to four minutes depending on the serving size. If your pasta has a particularly generous amount of sauce, it may be easier to cook it through on the hob. Check the dish is hot all the way through before eating.

Pizza reheats surprisingly well in a dry frying pan, especially a cast-iron skillet. Simply pre-heat the pan and drop the pizza in. The hot pan will warm the crust through while keeping it crispy. Heat until the tomato sauce is piping hot and the cheese is oozing.

Roast chicken can be reheated as part of a new dish such as risotto or curry, or you can pan-fry it at a high heat to make it crispy. Your meat must be hot all the way through, with an internal temperature of at least 74°C (165°F). Chicken also reheats well covered in foil and placed in a medium oven.

Lasagne reheats best in the oven, covered loosely with foil and baked at 160°C (320°F) until hot throughout. Remove foil in the final stages to crisp up the top again. Alternatively, you can cover it with clingfilm (plastic wrap) and reheat in the microwave for quicker results.

Fish can easily overcook when reheated. If reheating a thin, breaded piece of fish, you can cook it under the grill until it's at the right temperature: 63°C (145°F). White fish is best recooked in a sauce to keep it moist, or wrapped loosely in foil and reheated in a low oven. At its best, the fish should easily flake when touched with a fork.

Best-ever tips for cooking fish perfectly every time

Reheated rice has a bad reputation but doesn’t necessarily cause food poisoning – too often illness is caused by poor practices when storing leftovers, rather than the recooking itself. If it's left at room temperature for too long, bacteria can thrive. In England the NHS has clear guidelines on the tricky business of reheating rice safely, recommending you cool any leftover cooked rice for under one hour before keeping it in the fridge for no more than one day. Cook until steaming hot all the way through and never reheat rice more than once. Discover everything you need to know about cooking rice.