Carryover Cooking

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
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.

Carryover 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°−15°F (6°−8°C) for average roasts. Exact temperature change depends on the size of the cut and on the oven temperature.