My guess is that it's in "cook mode" at 250 degrees until the meat hits 100 degrees. Then the unit switches to "hold mode" at 130 degrees. However, just because the heating elements turn off, the temperature inside the oven doesn't change immediately. The meat is still sitting in 250 degrees as the temperature inside the oven slowly declines to the 130. They probably figured out 100 degrees internal for this unit ends up with a ~133 degree meat temp after that whole temperature-decline process takes place.
Why not cook to 130 and then hold?. Why did she do it to 100? I have never seen a carryover more than 10 degrees.
My guess is that it's in "cook mode" at 250 degrees until the meat hits 100 degrees. Then the unit switches to "hold mode" at 130 degrees. However, just because the heating elements turn off, the temperature inside the oven doesn't change immediately. The meat is still sitting in 250 degrees as the temperature inside the oven slowly declines to the 130. They probably figured out 100 degrees internal for this unit ends up with a ~133 degree meat temp after that whole temperature-decline process takes place.
@@kayaddicted Great guess. That's exactly why.
How will the health department feel about this?
How to fix error -30 Alto shaam