Select your food type and reheating method to see target temperature and approximate time.
USDA food safety guidance calls for reheating leftovers to an internal temperature of 165°F, hot enough to kill bacteria that may have grown during storage. How long that takes depends heavily on the reheating method and the food's density — a thin liquid like soup reheats much faster than a dense casserole.
Source: Reheating temperature guidance follows the USDA's food safety recommendation that leftovers be reheated to 165°F.
USDA guidance recommends reheating leftovers to an internal temperature of 165°F, checked with a food thermometer, regardless of the method used.
Microwaves heat food by exciting moisture, which tends to make breading and fried coatings soggy rather than crisp — an oven or stovetop pan does a much better job of restoring crispness.
Food safety guidance generally advises reheating leftovers only once; repeated cooling and reheating cycles increase the opportunity for bacterial growth. Reheat only the portion you plan to eat.
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