Depends what's reheating.
To at least 165ºF
Ask hitler?
surface to core temperature islow
Food should reach a temperature of 75°C (167 F) for at least 3 minutes.
The term for reheating thermoplastic is known as vacuum-forming. The desirable quality for vacuum-forming is at 180 degrees Celsius. This is when it is ready to be reheated to then be reshaped or remoulded.
It doesn't really matter. In fact it's better if the food doesn't sit out too long before reheating. When it gets warmer than 40F and still cooler than 140F it can start to grow harmful bacteria.
-increase the temperature of the super heated steam -lowering the condensing pressure -increasing the boiler pressure (Reheating, regeneration...)
you can
When reheating food that is not fresh, you risk foodborne illness if the food isn't heated to a high enough temperature. It's advised to use a food thermometer to check that the temperature is at least 150 degrees Fahrenheit.
Unless the meat was prepared in some sort of sauce or gravy, reheating usually makes it too dry to enjoy.
I have never tried but i would think not. Think about it if it is already burnt and you cook it again you are just reheating it and burning it more.
yes