Chef's Notes
Personal interpretations of rare, med, etc. vary - use a reliable meat thermometer and your good judgment! Suggested temperatures account for carryover cooking, a rise of about 10 degrees that occurs as your roast rests. Quick-read thermometers are for testing temperatures only - do not roast in the oven entire cooking time!
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When Is Your Roast Done?
Tips & tools to cook that roast just right!
There is just no way around it, for a perfect roast every time, you need a reliable meat thermometer. At Tony's we carry a wide range of thermometers from basic quick reads to candy thermometers and fancy electronic units. Ranging at Tony's from about $10 - $30, a reliable thermometer is a small investment that pays big dividends! |
Test Your Meat Thermometer Today!
No matter how new, its a good idea to test your meat thermometer several times a year. Bring a pot of water to boil and insert tip at least 2 inches deep, but not touching the pan. Denver is 5,000 feet above sea level so water boils at about 202 degrees – subtract 2 degrees for every 1,000 feet higher.
If your thermometer does not pass the test, either adjust or replace. Many quick read units include an adjustment nut just below the temperature dial; if you are unsure, bring it in and ask for a manager's help. |
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Buying a meat thermometer?
Quick Read Meat Thermometers
Digital Thermometers: Every chef should have at least one of these - they're reliable, inexpensive and accurate - never needing calibration like mechanical thermometers. They give accurate temperatures in just a few seconds and years of service - the battery lasts a long time and is easily replaced. Available at all our markets - just ask if you can't find them.
Mechanical Thermometers: These are very inexpensive and no battery is needed. These standard thermometers have been the professional standard for years - they give a quick reading and have a long service life. Test and calibrate regularly by measuring the temperature of iced water and boiling water - iced water should be about 32-33° and boiling water about 202-203 in the Metro area. |
Roast Cooking Temperatures
Use suggested minutes per pound to estimate cooking time. When close to estimated time, take several temperature readings in different parts of your roast, avoiding bones and fatty areas. Remove your roast at desired temperature, cover with foil or parchment, then a kitchen towel, and rest 10 - 20 minutes - this allows for carryover cooking and for juices to settle so they stay in the roast rather than draining all over the plate.
Beef Roasts
Rare - remove at 115-125 degrees. Medium-rare
- remove at 125-135. Medium to well - remove at
140-150 degrees. Note: Cover and rest to allow
for carryover cooking to finish roast.
Pork Roasts
Remove from oven at 150 degrees, cover and rest. Note: perfectly cooked pork should show a blush color with juices running clear. Cooking longer does not make pork safer, only tougher and dryer!
Lamb Legs and Racks
Same temperatures as beef - Chef Mick
suggests removing lamb racks and legs at 125-135
degrees, cover and rest.
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