Food & Kitchen

Roast Carryover Temperature Planner

A roast can continue warming after it leaves the heat because hotter outer layers transfer energy inward. Pull temperature is therefore the target centre temperature minus expected carryover rise and a thermometer uncertainty margin. This calculator is a scheduling aid only: safe minimum temperatures, rest requirements, and doneness guidance must come from current food-safety authorities and the specific food.

Planning estimate only. Check measurements and real-world constraints before buying materials or making a commitment.

Last Updated: July 9, 2026

Calculate your scenario

Change any input. Results update immediately.

Target centre temperatureUse a safe, appropriate target for the food.°CExpected carryover riseEstimate from size and cooking method.°CThermometer uncertainty marginConservative allowance for measurement error.°CPlanned restTime before carving.minCarving and plating timeTime after rest before service.minMinutes until servingUsed to show remaining cook window.min

Your results

Planning pull temperature

57.0°C

Confirm against authoritative safety guidance.

Post-cook service time

32 minutes

Rest plus carving and plating.

Cook-time window remaining

43 minutes

Time available before the planned pull point.

How the calculation works

The calculator applies this relationship to the inputs above. Keep every measurement in the unit shown.

planned pull temperature = target centre temperature − carryover rise − uncertainty margin

Target centre temperature63 °C

Expected carryover rise5 °C

Thermometer uncertainty margin1 °C

Planned rest20 min

Carving and plating time12 min

Minutes until serving75 min

Worked example

Use this example to check the calculator by hand before relying on a result.

Start with target

This scenario uses a user-entered centre target.

63°C

Subtract carryover and margin

The planning pull point anticipates continued warming.

63 − 5 − 1 = 57°C

Reserve service time

A 75-minute deadline leaves 43 minutes to reach the pull point.

20 + 12 = 32 minutes

Assumptions behind the result

• Target temperature is safe for the food.
• Carryover estimate suits size and method.
• Thermometer is placed correctly.
• Resting conditions are consistent.
• Temperature is verified rather than inferred from time alone.

Mistakes that change the answer

• Using the calculator to choose a safe target.
• Measuring against bone or a pan.
• Ignoring continued cooking during rest.

Questions about roast carryover temperature planner

How much carryover should I expect?

It varies with food size, shape, cooking temperature, surface heat, and resting conditions. Use experience with the same method.

Can I pull below an official safe temperature?

Do not rely on estimated carryover when current safety guidance requires a measured minimum and rest condition.

Why include thermometer uncertainty?

Calibration, placement, response time, and cold spots can make one reading differ from the true minimum centre temperature.

What to calculate next

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Calculator methods and editorial structure reviewed July 11, 2026. Results are estimates; verify regulated rates, eligibility rules, and professional decisions with the cited primary source.