Reheating Takeout

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.