Whether you don't have enough room in your oven to cook all of your dishes at once or you simply want to pre-cook meals before a special occasion, take a tip from professional chefs. Many restaurants cook most of their food ahead of time, then reheat them at high temperatures in a procedure called "flashing." Flashing your food will raise it to serving temperature while keeping it moist, instead of the drying that occurs while heating at lower temperatures.
Place the food in a single layer in your baking dish. If the food is very thick, like a whole chicken, cut it into pieces so that the heat will get to each part in equal amounts.
Pour any juices or gravy from the original cooking pan on top of the food to be reheated. This will help to retain the moisture in the meat as it heats.
Cover the pan with aluminium foil. Crimp the edges to create an airtight seal around the pan.
Place the pan into an oven that has been heated to 230 degrees C (450F). Leave the pan in the oven for five to 10 minutes. Remove the pan after 10 minutes to make sure the food has been heated through.
This method won't work for thick foods, such as stews and cream soups. It works best on uniformly sized pieces of solid food.