I served that entree yesterday and they were also cold in the middle. The problem is that we cannot start the ovens on the ground because the sauce can heat up and cause problems in the oven. We start the cook cycle in the air but it really is not enough time if the meals are frozen.

In addition, the ovens all have their own personalities and some appear to be working but are only blowing tepid air. You can feel the foil on the top of the meal and think it is all right but it can still be cold in the middle, it's hard to tell.

HomelessScientist..just because the meals are being reheated doesn't mean that are safe from bacteria. If they are not properly cooled after they leave the kitchen they can grow bacteria.