Reheating Instructions

 

Long story short:

Cooking meats such as turkey can take you up to 12 hours if you do it right. We cook for you, then chill them, in accordance to governmental standards, before delivering it to you, so that your preparation time would only be 1 hour.

Detailed Read:

Some meats take longer than others to cook. For instance, a standard 4.5 kg (10 lbs) Turkey may require you a total of 12 hours to roast, inclusive of time taken to marinate and so on. Planning for a Christmas feast can quite the chore, and that’s where we come in to help!

All your orders are cooked at an appropriate time before your date and time of delivery. It is worth noting that our special concoction of seasonings, that have been so well loved by our past customers, do a fantastic job in accentuating the taste of our meats. We hand rub these seasonings into the meats, sealing the taste beneath the fibres of the tender meat.

The Singapore Food Agency has a guideline that states that hot food should be kept piping hot above 60°C. If this cannot be achieved, it is best that the food 

Singapore Food Agency (SFA) recommends that hot food should be kept piping hot (above 60°C) and cold food should be kept in the fridge (below 5°C) until it is time to eat, to reduce the risk of food poisoning. 

A huge bird like a Turkey loses heat very quickly, and therefore, needs to be chilled after roasting so that its taste may be preserved, and that it remains safe from bacteria contamination. Upon reaching you, a simple heat up in your standard microwave oven according to the guidelines below would be suffice to ensure that this Christmas feast you are having would be your best ever:

Roast Turkey (Full and Uncarved)

  1. Preheat the oven to 160°C.
  2. Place the whole Turkey in a shallow pan with a small amount of water or stock.
  3. Cover in foil, and heat for approximately 30 minutes, until the internal temperature reaches 75°C.
  4. For a golden brown finish, remove the aluminum foil during the last 5 minutes of heating.

Note: If you are re-heating a carved turkey, the heating duration in step 3 may be dropped to 25 minutes.

Ribeye Roast Beef

  1. Preheat the oven to 160°C.
  2. Place the beef in a shallow pan with a small amount of water or stock.
  3. Heat for approximately 15 minutes until the internal temperature reaches to:
  • 55°C – Medium Rare
  • 60°C – Medium
  • 65°C – Medium Well

Roasted Pork Knuckle

  1. Preheat the oven to 160°C.
  2. Cover in aluminium foil, and heat for approximately 10 minutes until the internal temperature reaches 75°C.

Sliced Honey Baked Ham

  1. Preheat the oven to 160°C.
  2. Cover ham in aluminium foil, and heat for approximately 20 minutes until the internal temperature reaches 65°C.

Bone in Leg Rosemary Lamb

  1. Preheat the oven to 160°C.
  2. Cover in aluminium foil, and heat for approximately 15 minutes until the internal temperature reaches 75°C.

Honey Roasted Pork Ribs

  1. Preheat the oven to 160°C.
  2. Cover in aluminium foil, and heat for approximately 10 minutes until the internal temperature reaches 75°C.

Chicken Cocktail Sausage with Cheese

  1. Preheat the oven to 160°C.
  2. Heat for approximately 10 minutes until the internal temperature reaches 65°C.

Alternatively, pan-fry on medium-high heat for a crisp, golden brown finish.

Chicken Bratwust

  1. Preheat the oven to 160°C.
  2. Heat for approximately 10 minutes until the internal temperature reaches 65°C.

Alternatively, pan-fry on medium-high heat for a crisp, golden brown finish.

Truffle Sausage

  1. Preheat the oven to 160°C.
  2. Heat for approximately 10 minutes until the internal temperature reaches 65°C.

Alternatively, pan-fry on medium-high heat for a crisp, golden brown finish.

Gammon Bone in Ham

  1. Preheat the oven to 160°C.
  2. Heat for approximately 20 minutes until the internal temperature reaches 65°C.

Iberico Ham Whole

  1. Preheat oven to 160°C.
  2. Heat for approximately 20 minutes until the internal temperature reaches 65°C.