To at least 165ºF
Depends what's reheating.
Ask hitler?
surface to core temperature islow
Food should reach a temperature of 75°C (167 F) for at least 3 minutes.
No. Staph aureus forms a toxin that is not destroyed by heating.
When cooking poultry, it should reach 165 F to be fully cooked. When reheating previously cooked food it should be heated to 140 F or higher.
The same temperature it melts at out of a safe.
Reheating it to 165°F will kill vegetative bacterial cells, but it does not mean that the chicken would be safe to eat. Toxins possibly produced by the bacteria might not be destroyed.
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.
Yes it is. There are directions on the back of the can for reheating.
-increase the temperature of the super heated steam -lowering the condensing pressure -increasing the boiler pressure (Reheating, regeneration...)