WARMING ADVICE

Depending on what you want to reheat, I advise you to first heat the sauce for meat that should remain red on the inside and then put the meat in it. Turn once and then turn the heat down to low and close with a lid. After 5 minutes, turn again and then leave for another 5 minutes. Make sure the sauce does not boil because it will cook too much. Of course you can also do it in the microwave, but then at a maximum of 800 watts and then leave it in the microwave for 1 minute. Then turn once and then another 1 minute at 800 watts. Let it stand for a while, repeat again if not yet warm. You can also put it in the oven, but first heat the sauce and then place it in a preheated oven to 80 to 90 degrees and cover it with aluminum foil. Here too, it is best to turn it once.

Depending on how much, it is best to heat large pieces of meat that have been thoroughly cooked, such as hare legs, in a pan on the stove, first turning the heat up a bit so that the sauce is warm. Turn once, place the lid on the pan on a low heat and every 15 minutes. turn briefly for 1 hour, or in a preheated oven at 80 degrees covered with aluminum foil. You can leave it at this temperature for 1 to 1.5 hours. Also return here regularly.

Game roulade like red meat above but for about 30 minutes depending on size. Sliced then again like red meat and shorter.

Chicken and turkey roulade or turkey in aluminum foil in the preheated oven at 80 degrees, depending on size, 30 to 60 minutes. If it is in a roasting bag, leave holes there instead of aluminum foil.

Potato products and vegetables in preheated oven at 80 degrees for 15 to 45 minutes depending on quantity, cover everything with aluminum foil. You can heat red cabbage more quickly on the stove.