Internal temperature continues to rise even after the meat is removed from the oven. This is because the outside of roasting meat is hotter than the inside.This heat continues to be conducted into the meat until the heat is equalized throughout the roast.
Carry-over cooking can raise internal temperatures from 5°F (3°C) for small cuts to as much as 25°F (14°C) for very large roasts, such as a steamship round.The usual range is 10°F to 15°F (6°C to 8°C) for average roasts. Exact temperature change depends on the size of the cut and on the oven temperature.
Remove roasts from the oven when internal temperature is 10° to 15°F (6° to 8°C) below the desired reading. Let the roast stand 15 to 30 minutes before slicing. For example, a beef rib roast cooked rare should be removed from the oven when the thermometer reads about 115° to 120°F (46° to 49°C). Carry-over cooking will bring the temperature to 130°F (54°C) after the roast has stood for 30 minutes.
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