1 To ensure that before any employee services equipment where the potential exists for unexpected energization or start-up of equipment or the release of stored energy, the machine or equipment is isolated from the energy source and rendered inoperative. [ 2  29 CFR 1910.147(c)(1) ].
For roasts of lamb, beef, or veal: place the thermometer midway inside the roast away from bone. Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise 5 degrees F. to 10 degrees F. internal temperature.
A beef roast cooked to medium-rare should have an internal temperature of 145Â°F - 150ÂºF after the resting period, and a roast cooked to medium should have an internal temperature of 150Â°F to 160ÂºF. (See the note below). See Beef Doneness for more information on proper cooking temperatures.enerally, the roasting time may range from 15 to 30 minutes per pound. The 2Â½ pound, bottom round roast pictured on the right, required 55 minutes cooking time to reach the desired doneness, which in this case is medium rare to medium.