I would think you should bring the temperature back to the desired mash temperature and then mash for the necessary time according to the recipe so that you get full conversion at the proper temperature.
Never did get back to temp as the RIMS heater could not handle the 35lb load of grain on the way back up. I can't believe I forgot to switch to auto. Wound up adding 20 minutes and sparged a bit hotter than normal - Pretty sure when it is all fermented out I will have BEER. Too old to sweat the minor screw ups of life. Thanks for the replies !!!