General Reheating Instructions

LUIGI'S GOURMET EXPRESS

Take & Bake Catering and Holiday Reheating Guide

Quick Reference

General Tips:

Let refrigerated items sit at room temperature 15-20 minutes before reheating. For convection

ovens, reduce temperatures by 25°F.

Reheat items covered unless noted.

Pro Tip: For best results place a pan of hot water in the oven when reheating. The steam will keep

your food moist and speed up the process

Safe internal temps: 165°F for poultry and stuffed items; 155°F for most pasta and seafood.

1. Appetizers

Stuffed Mushrooms - Preheated 350° oven uncovered 20-25 minutes.

Bacon-Wrapped Scallops Mini Crab Cakes

All Chicken and Beef Skewers

Mini Wellington, Cordon Bleu, Apple Cranberry Tarts and Spanakopita

- These are fully cooked: Reheat at 350°F 5-10 minutes

2. Breakfast Items

Croissant French Toast Casserole: 325°F • 30-35 minutes• Drizzle icing after baking.

Quiche (9"): 325°F • 35 minutes.

Large Frittatas: 325°F • 40-45 minutes.

3. Proteins

Turkey- Sliced with Drippings: 325°F •Covered• 30-40 minutes.

We recommend carving the Turkey and then reheating it in the pan with the dripping we provide.

America's Test Kitchen made a very quick video that describes the best way to carve a whole turkey

quickly.

Watch Turkey Carving Video Turkey

Whole: 275°F • 7-1 O minutes per pound, to 165°F in thigh.

Ham - 3 lb Sliced: 325°F •Covered• 20-30 minutes with glaze provided.

Ham - Whole 6/8/12 lb: 325°F • ~15 minutes per pound; remove around 135°F internal. Preheat the

oven: to 325° F. Add½ cup of water to the bottom of the pan. Cover the pan: tightly with aluminum

foil to trap the steam. Heat for about 10-15 minutes per pound, or until the internal temperature

reaches 135°F. For the glaze, remove the foil and cover with the glaze for the last few minutes.

Beef Entrees: 275-300°F •Covered• Low and slow! 10-12 minutes per pound.

Stuffed Shrimp: 325°F • Uncovered • 20-25 minutes, until shrimp are pink and firm.

Cod and Salmon: Preparation: Preheat your oven to 350°F (175°C).

Cover: Loosely cover the fish with the lid. This helps retain moisture and ensures even cooking.

Cook Time: Bake for 25-30 minutes, or until the fish flakes easily with a fork. The internal

temperature should reach 145°F (63°C).

4. Chicken Dishes

Chicken Franciase, Parmigiana, Grilled Chicken, Chicken Saltimbocca:

Oven: Preheat your oven to 350°F (175°C).

Reheating Time: Reheat the Chicken Francaise in the oven for approximately 20-30 minutes, or until

it reaches an internal temperature of 165°F (74°C). Larger pans or thicker pieces of chicken may

require slightly longer heating times.

Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken to

ensure it has reached the safe temperature of 165°F (74°C) throughout.

Chicken Marsala, Chicken Capri,Chicken Zingarella:

Preparation: Remove the pan of Chicken Marsala from the refrigerator and allow it to come to room

temperature for about 15-20 minutes. This helps ensure even heating.

Oven Method: Preheat your oven to 350°F (175°C).

Reheating Time: Reheat the Chicken Marsala in the oven for approximately 20-30 minutes, or until it

reaches an internal temperature of 165°F (74°C). Larger pans or thicker pieces of chicken may

require slightly longer heating times and it is a good idea to gently stir the pans a couple of

times.

Stovetop Method (Alternate): If you prefer to reheat on the stovetop, transfer the Chicken Marsala

to a skillet or saucepan. Heat over low to medium heat, stirring occasionally to ensure even

heating. Cover the skillet with a lid to help trap moisture and prevent drying out. Cook until the

chicken is heated through, reaching an internal temperature of 165°F (74°C).

Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken to

ensure it has reached the safe temperature of 165°F (74°C) throughout.

Times are aP-P-roximate; oven P-erformance varies. When in doubt, use a food thermometer.

4. Buttermilk Chicken Tenders:

Oven: Preheat oven to 350°F (175°C). Place chicken tenders on a baking sheet and bake for 10-15

minutes, or until heated through.

Air Fryer: Preheat air fryer to 350°F (175°C). Place chicken tenders in a single layer and cook for

5-7 minutes, or until heated through, shaking halfway through cooking.

Check for Doneness: Use a meat thermometer to check the internal temperature of the chicken to

ensure it has reached the safe temperature of 165°F (74°C) throughout.

5. Pasta Dishes

Lasagna: 250°F • 60-75 minutes for medium and large; x-large will take 75-90 minutes to

~155°F internal.

Stuffed Shells: 350°F •Covered• 20-30 minutes.

Baked Ziti / Penne / Pink Vodka, Lazy Lasagna & Mac & Cheese Pastas: 300°F • Covered for 25-30

minutes up to 5 lbs and an additional 3-5 minutes per pound for weights over 5 lbs.

**Pro Tip: For best results place a pan of hot water in the oven when reheating. The steam will

keep your food moist and speed up the process.**

6. Side Dishes

Vegetable sides: (Brussels, broccoli, green beans, etc.): 325°F • Covered • 25-30 minutes, stir

halfway.

Stuffing, mashed potatoes and rice dishes : 325°F • Covered • 25-30 minutes, aiming for 165°F

internal when possible.

Roasted Potatoes: Uncovered at 350° for 15-20 minutes

7. Soups, sauces & gravy:

Warm gently on stovetop to a simmer, or microwave in 1-minute intervals, stirring in between.

8. Eggplant Torte, Chicken Torte and Whole Calzone Loaves:

Heat oven to 250° and reheat wrapped in aluminum foil for approximately 45 to 60 minutes. Chicken

Tortes should reach an internal temperature of 165°.

Eggplant Tortes should reach an internal temperature of 155