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.

Quick read thermometers like this one start around $10 and they last for many years!
Get yours at Tony's today!

Buying a meat thermometer?
Chef Mick Suggests...

"My favorite meat thermometer is the CDN Meat Thermometer pictured at right - the probe is inserted in just the right spot and the monitor constantly displays current internal temperature . This thermometer also includes a handy temperature alarm, timer and a clock - available at Tony's Markets at compeditive prices.

"We offer a wide variety of digital meat thermometers at Tony's, and we've tested each style. We also offer the classic Quick Read Meat Thermometer. A standard in every chef's kit because they're inexpensive, reliable, adjustable, and they fit nicely into a pocket.

"Selling from about $10-$30, - a relliable meat thermometer is the best gadget you can have in your kitchen. There's no reason to ever undercook or overcook a roast again! - chef mick

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.

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!

Holiday Roasting Tips - or - Holiday Roast Recipes

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