Thermometer (for meat, not instant) by CDN
Make sure your meat thermometer has a large dial and registers as low as 120oF. Some thermometers start to register at 140o F, which is far too late for timing rare, medium-rare and even medium roast beef since the roast continues to cook after being removed from the oven. Purchase a thermometer that can withstand long exposure to heat. This one is particularly versatile since the dial is able to be read in a dim place (like when grilling at nightÉ). To use, insert the thermometer deeply into the thickest part of the meat without allowing the stem to touch bone. For rare meat, remove your roast just as the temperature is approaching 120oF; for medium rare, between 120oF and 125oF; and for medium, 125oF to 130F. Leave the thermometer in place and tent the roast loosely with aluminum foil for 10 to 20 minutes so the internal temperature can rise sufficiently and the juices can centralize before carving.
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