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.
To make a roast beef, season a single 3-pound beef roast, and cook it for one hour at a temperature of 375 degrees Fahrenheit. Once cooked, set the meat aside, and prepare a red wine gravy prior to serving. Continue Reading.