Instructions

Here is everything you need to know:

Preheat your oven to 400 degrees. If there’s a fan or convection setting, use it: Convection Roast or Convection Bake.

Coq au Vin or Boeuf Bourguignon - Keep covered. From room temperature, this should only take about 15-20 mins to get piping hot. It’s a braise, so don’t worry about overcooking it. It can easily take another hour in the oven.

Pain - Just throw it directly onto the rack and let it heat up for 8-12 mins.

Sel Gris Fingerlings - uncovered 8-12 mins.

Pommes Purée - covered for about 30 mins.

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Tips for reheating your meals the next day:

1. Start with all dishes at room temperature. Heating items up straight from the fridge to the oven not only takes longer to heat, it dries everything out! The outside will get hot long before the center. Remember, the amount of time for an item to go from 38 degrees to 160 is nearly three times as long as from starting at 70 in the oven.
2. Don’t open your oven door. This goes without saying, but when you open the oven door the heat escapes. When loading the oven, do it with a second person. Approach this tactfully and efficiently. Before preheating the oven, arrange all pans inside so you know where to put them when it comes time to put them in the hot oven. Plan your jenga move!
3. Do you have serving dishes that can go from oven to table? Stoneware and cast iron pots keep things hot long after you pull them from the oven. If you can’t fit everything in the oven and need to do it in shifts, start with the items that can be heated up in their serving dishes. Pull them from the oven and if possible leave them covered on the stove. Even stack them! As long as they’re in a warm place and stacked if possible, they’ll stay warm.
4. Pre Heat your oven to 400 degrees.
5. The fuller the oven the longer things take to heat up. The fewer items in the oven the faster. These estimated times are based on an oven with three racks, completely full. Reduce time by 1/3 for a two rack oven.