# Carry-Over Cooking Predictor: Get the Perfect Pull Temperature Every Time
Carry-over cooking is the continued rise in internal temperature after food leaves the oven. The outer layers store heat during roasting, and this energy keeps conducting toward the cooler center during rest. A thick roast pulled at 50°C can reach 54°C after resting - the difference between rare and medium-rare. This calculator predicts exactly how many degrees your roast will climb so you can pull it at the precise moment. 5-8°C Typical carry-over (hot oven)
1-3°C Minimal carry-over (low oven)
16 min Rest time for 2kg roast
45 min Maximum recommended rest
# Pull Temperature Chart by Doneness
Use this chart to find your target internal temperature, then let the calculator determine the exact pull temperature. Remember: the pull temperature is always lower than your target because the carry-over effect will continue cooking during rest.| Doneness | Target Temp | Pull Temp (200°C oven) | Rest Time |
|---|---|---|---|
| Beef Rare | 52°C / 126°F | 46-48°C / 115-118°F | 10-15 min |
| Beef Medium-Rare | 54°C / 129°F | 48-50°C / 118-122°F | 10-15 min |
| Beef Medium | 60°C / 140°F | 54-56°C / 129-133°F | 10-15 min |
| Beef Well Done | 71°C / 160°F | 65-67°C / 149-153°F | 10-15 min |
| Pork Medium | 63°C / 145°F | 57-59°C / 135-138°F | 10-15 min |
| Pork Well Done | 71°C / 160°F | 65-67°C / 149-153°F | 10-15 min |
| Chicken/Turkey Breast | 74°C / 165°F | 68-70°C / 154-158°F | 15-20 min |
| Chicken/Turkey Thigh | 82°C / 180°F | 76-78°C / 169-172°F | 15-20 min |
| Lamb Medium-Rare | 54°C / 129°F | 48-50°C / 118-122°F | 10-15 min |
| Lamb Medium | 60°C / 140°F | 54-56°C / 129-133°F | 10-15 min |
# How Geometry Changes the Thermal Calculus
Whole Bird
Maximum thermal mass relative to surface area. The thick breast and thigh cores store enormous latent heat.
- Carry-over: 5-10°C from a 200°C oven
- Rest: 20-45 minutes
- Best for: turkey, whole chicken, duck
- Pull 8-10°C below target
Cylindrical Roast
The most common roasting shape. Moderate heat retention with predictable carry-over values.
- Carry-over: 3-7°C from a 200°C oven
- Rest: 15-30 minutes
- Best for: tenderloin, pork loin, lamb rack
- Pull 5-7°C below target
Flat Cut
High surface-to-volume ratio means heat escapes quickly. Carry-over is minimal but still matters.
- Carry-over: 1-3°C from a 200°C oven
- Rest: 5-15 minutes
- Best for: steaks, chicken breast, fish fillet
- Pull 1-3°C below target
# Common Carry-Over Mistakes and How to Fix Them
Pulling too late
If you wait until the thermometer reads your target temperature before pulling, the carry-over will overshoot by 3-8°C. A medium-rare roast becomes medium or medium-well. Always pull 5-8°C below your target. Use this calculator to get the exact number.
Carving too soon
Cutting into a roast immediately after pulling releases up to 30% of the juices. The thermal gradient has no time to equalize, so the center stays undercooked while the outer layers overcook. Rest for the full recommended time. Tent loosely with foil - do not wrap tightly or the steam will soften the crust.
Oven temperature too low
A low oven (below 150°C / 300°F) creates minimal temperature gradient between the surface and core. This means almost no carry-over effect. If you are cooking at low temperature, you can pull at your exact target temperature with minimal risk of overshoot. However, the crust development will be significantly reduced.
# Pro Tips for Perfect Roasting
The 10 Degree Rule
A hot oven (220°C / 425°F) adds roughly 1°C of carry-over per 100g of meat for whole birds, and 0.7°C per 100g for cylindrical roasts. Use this as a sanity check against the calculator: a 2kg chicken at 220°C should carry over about 7-9°C.Resting Position Matters
Always rest meat on a warm plate or cutting board, not a cold surface. A cold surface will pull heat from the bottom of the roast, creating uneven final temperatures. For whole birds, rest breast-side up so the juices redistribute evenly through the white meat.Tent, Don't Wrap
Loosely tent the roast with aluminum foil during rest. Wrapping tightly traps steam and turns the crust soggy. A loose tent reduces heat loss by about 30% while allowing steam to escape, preserving both the carry-over effect and the crispy exterior.# Key Roasting Terms Glossary
- Carry-Over Cooking
- The continued rise in internal temperature after food is removed from the heat source, caused by heat conducting from the outer layers toward the center.
- Pull Temperature
- The internal temperature at which you should remove the meat from the oven. Always lower than the target temperature to account for carry-over.
- Target Temperature
- The final internal temperature you want the meat to reach after resting. Also called the serving temperature.
- Thermal Inertia
- The tendency of a mass to resist temperature change. Heavier, denser cuts have higher thermal inertia and carry over more.
- Resting
- The period after cooking where the meat sits untouched, allowing heat to equalize and juices to redistribute throughout the fibers.
- Temperature Gradient
- The difference in temperature between the surface of the meat and its core. A larger gradient stores more latent heat for carry-over.
- Latent Heat
- The heat energy stored in the outer layers of the meat during cooking. This energy is released as the temperature equalizes during rest.
# Quick Reference: Recommended Pull Temperatures
Pull at these temperatures for perfect results (200°C / 400°F oven)
Beef medium-rare: pull at 48-50°C / 118-122°F, target 54°C / 129°F
Beef medium: pull at 54-56°C / 129-133°F, target 60°C / 140°F
Pork loin: pull at 57-59°C / 135-138°F, target 63°C / 145°F
Chicken breast: pull at 68-70°C / 154-158°F, target 74°C / 165°F
Whole turkey: pull at 68-70°C / 154-158°F, target 74°C / 165°F (breast)
Lamb rack: pull at 48-50°C / 118-122°F, target 54°C / 129°F