We cooked your dish this morning with our own hands. To bring it back to the flavour it had straight out of the pan, all you need is to reheat it well. We give you the three correct ways in less than a minute of reading.
✓ Target temperature 65 °C · ✓ Always with a lid or pierced film · ✓ Never reheat twice
Skip the details of each method if you remember just these three rules. They work with any Gumen dish, any heating method.
Moisture is the difference between a cared-for dish and a dry one. The film on the Gumen tray comes ready — just cut a 2-cm slit if you heat with it on.
Above and you dry it out, below and you don't kill possible bacteria. A kitchen thermometer lasts a lifetime and costs €8.
Reheating twice ruins the dish (texture + flavour + microbiology). If you have leftovers, store them cold without heating and warm them when needed.
Microwave is our default recommendation: fast, no drying-out if you use a lid, and preserves texture. Three steps, done.
Don't lift it off — just a 2-cm cut so steam can escape and avoid splatter.
Start at 60 s. If the centre is still cold, add 30 s more. Never max power from the start.
Lift the film, gently stir, replace, rest 30 s. Heat distributes and the centre matches the edges.
**800 W** is the default for 90% of household microwaves. If you have 1000 W, reduce time 20%. If you have 600 W, add 25%.
If you have time and the dish is hearty (roasts, gratins, croquettes, lasagne), the oven gives the best result.
The Gumen tray is polypropylene PP-5 — not oven-safe. Move to a ceramic or glass dish.
The foil retains moisture. Remove it the last 2 min if you want a crisp top.
Touch a knife to the centre — if it feels hot on the lip, it's done. 65 °C target.
**Do not put the Gumen tray in the oven.** Our tray is recyclable polypropylene (PP, code 5) and not oven-safe — transfer the contents to a suitable container or ceramic plate.
Best method for stews, casseroles and spoon dishes. Recovers original texture almost 100% — recommended for legumes, rice dishes and meat stews.
Don't preheat dry — add contents and turn on. This prevents sticking.
Gentle movement with wooden or silicone spatula. Don't let the bottom burn.
When you see steam from the centre, it's ready. Don't boil hard — it dries out.
For dry rice dishes (fideuá, dry rice), add a teaspoon of water to prevent sticking. Boiling too hard dries them out.
Not all our dishes improve with heat. These are designed to be eaten cold — heating only hurts them.
If you've had a Gumen dish that didn't satisfy, the reason is probably one of these. None is your fault — they're common patterns no one explained to you.
Pressurised steam splatters the microwave and dries the dish. Just a 2-cm cut.
You lose texture, flavour and increase microbial risk. If you have leftovers, store cold without reheating.
Dries the outside, leaves the inside cold. 800 W is the sweet spot for cared-for dishes.
The bottom burns before the centre heats. Start cold.
What our clients most often ask us about reheating Gumen menus.
Microwave (60–90 s at 800 W with pierced film). Fast, retains moisture, works with almost all our dishes.
NO. The tray is polypropylene PP-5 (recyclable, yellow bin), not oven-safe. Transfer contents to a ceramic or glass dish.
Until the best-before date printed on the label — typically 48–72 h from preparation. Once heated, consume immediately.
Not recommended. We've cooked the dish fresh this morning — freezing loses texture. If you want to, do so but thaw in the fridge 12 h before heating.
All our trays have the full EU-1169 allergen list on the label. Heat exactly the same — gluten presence or not does not change the method.
We cook with our hands. You just need to reheat with care. The guide you've just read is built for the packaging you'll receive — follow it and the dish will taste like it just came off the fire.
Shop: C/ Tamarit 10, 08205 Sabadell · +34 93 717 83 35 · Monday to Friday
