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.
Transfer the saute pan to the oven and cook for 20 to 30 minutes, or until a meat thermometer inserted in the roast registers 145 F (the temperature at which beef is safe to eat, according to the USDA).The meat will be medium well-done at this temperature.ransfer the saute pan to the oven and cook for 20 to 30 minutes, or until a meat thermometer inserted in the roast registers 145 F (the temperature at which beef is safe to eat, according to the USDA).