Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands, why

Question

why does the temp continue to rise ?

Answer 1

That is due to residual heat, or carryover. It is caused by the fact that you measure the temperature of the meat at the middle of the meat to make sure that it gets done. Because the heat of the oven has to travel through all of the "layers" of meat surrounding the middle, it is hottest on the outside and coolest on the inside.

For example, you put a cold roast into the oven at 350*. After a couple of hours the outside surface of the roast is up to 350*, but the inside is just reaching 130*, so you pull it out hoping for medium rare.

But since the outside of the roast is still at 350*, that heat is still increasing the temp of the meat in the middle. This will continue at the same time as the outside is losing heat to the cool ambient air in the room, until the surface temp is the same or lower than in the middle.

You can see that the amount of carryover heat will depend very much on how hot the oven was and how big the piece of meat is.

Answer 2

Heat transfer takes place from a high temperature to a lower temperature.
Generally when testing meat temperature, the thermometer is driven into the centre to ensure the meat is fully cooked.
However, during cooking, the outer parts of the meat is receiving more heat directly by radiation and also by convection.
When you take out the meat, heat from the hotter, outer parts will continue to flow into the meat by conduction and, at the same time it will be losing heat to the atmosphere by loss of water vapour and by convection.
(This would not be the case with a microwave as, cooking takes place from the middle).

Answer 3

dQ/dt = k(dT); where dQ/dt is the rate of heat transfer over time, k is a constant that depends on the physical characteristics of the medium (meat), and dT = T0 - T1, the temperature differential between two points along the meat.

Assume T0 > T1; for example, the temperature on the outside of your roast is higher than on the inside. And I think you can see how this would be.

So now you pull the roast out of the oven to rest. But T0 > T1 still; so there is a movement of heat Q over time towards the inner area where the temperature (T1) is lower. And that brings up T1 as the heat settles into the inner parts. And that's why the temperature inside the roast continues to rise for a while.

Meanwhile, T0 is cooling down because dQ/dt is carrying away that heat to the inner part and, of course, into the air. Eventually T0 = T1 and no more heat is flowing into the roast's center. T1 stops rising and both temperatures begin to cool as heat is lost to outside roast.

I like mine medium rare.

Answer 4

there is no such thing a inertial thermal. It continues to rise because the heat continues to move up the metal portion of the thermometer to where the temperature is measured. This continues until the heat is removed from the metal by the air abound it.

Answer 5

because of the inertia thermal. Next time, wait for until it is stable
It is like that the car can move when you turn of the engine