After a script terminates, a. from the command-line gives the exit status of the script, that is, the last command executed in the script, which is, by convention, on success or an integer in the range 1 - 255 on error.
Roast in oven until thermometer registers 115Â°-120Â°F for rare or 125Â°-130Â°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.). Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done.For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500Â° and 2 1/4 hours at 325Â°).oast in oven until thermometer registers 115Â°-120Â°F for rare or 125Â°-130Â°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.). Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done.
1. Preheat your oven to 250Â°F. 2. Place your steaks on a rimmed baking sheet fitted with a rack. Season generously with salt and pepper. 3. Roast in the oven for 45 minutes to 1 hour, until an instant-read thermometer reads 125Â°F for medium rare. (Check them around the 40-minute mark first, as oven temperatures and steak thickness will vary.) Let rest 5 minutes.