Art, I normally reheat at 140 for an hour or more. I have not had anything come out mushy. It doesn't matter if it is frozen or thawed. If frozen allow at least another half hour to your cook time. I do a minimum of 1 hour. Sometimes I will throw something in there to reheat for 4 or 5 hours. One thing if you are rewarming from a frozen state put the frozen product in the water while it is heating up. If you follow Chef Steps or a few other blogs they all say about the same thing. For example if you cooked a steak at 130 then you would reheat at 130.