Roast Beef?

[lizgirl]

I didn't know there was such a thing, Thanks! It often bothers me to keep checking on the temperature because you have to open the oven door and heat escapes.

[KYHeirloomer]

Lizgirl, see my comments in your pork roast thread about hold-over cooking. That's certainly part of your problem.

Jafo is certainly right about the remote probe type thermometers. I've found the best one, balancing price and reliability, is available from the King Arthur Flour people. Check their website for details.

To answer your question, there are two many variables for such a chart to exist: the thickness of the meat, the temperature you're cooking it, the relative amount of fat, how quickly your oven cycles.

I know you're frustrated right now. But just take things easy. Soon enough you'll develop a feel for cookery, and will be laughing at the mistakes you make now.

No, not mistakes! Learning experiences.

[lizgirl]

Thank you for your encouragement. I will keep working at this, and looking for one of those thermometers!