October 29, 2021
Once you reheat your takeout in the Anova Precision Oven, you’ll never go back to whatever method you were using before. Seriously, you can say goodbye to scalding-on-top, cold-on-the-inside microwaved rice and noodle dishes forever!
By using steam and low convection heat in sous vide mode, everything from ribs to ravioli will be thoroughly and evenly warmed — and you won’t have to worry about drying it out, either. Most leftover takeout reaches a perfect serving temperature after 20 minutes in the Anova Precision Oven at 150ºF (66ºC) with 100% steam. This method works best if you’re planning to eat right away, and it’s a kid-friendly temp, too. If you like your food a little hotter, go up to 160ºF (71ºC).
Because every dish is different, you might end up making a few tweaks to find the best method for your favorite takeout. For example, you’ll want to skip the steam if you’re rewarming pizza or crispy foods. And large or family-style servings might need a few more minutes. Luckily, because you’re starting with such a low heat, you can always go up a few degrees, add some time, or reduce the steam to get the ideal texture and temperature for your taste.