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06/4/2015 at 7:04pm
Location: South Bedfordshire
Outfit: Olympic XP and HiGear Kalahari 8
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My theory, for what it's worth, is the thermal performance of two greatly varying densities. Your oven is heating and measuring the ambient air temperature, so heat is applied from cold until the target temperature is reached. In this process it is likely to actually to go over, to say 164 degrees. Over a period of time the air wil cool, heat is reapplied, and this process is repeated constantly.
Now consider the far more dense joint of meat, this will be heated to say 164 degrees in the first cycle, but won't lose heat as quickly as the air being measured in the oven. So when the air in the oven drops, to say 155 and the heat is reapplied to raise it back up, the joint may have only dropped to 161. The additional heat in each cycle to get the air back to the target has the effect of cumulatively increasing the joint internal temperature by a few degrees. Over the average time it takes to cook a joint, it's not difficult to see this effect adding 20 degrees to the core of the joint based on the target oven temp which is being measured in the air surrounding it.
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Topic: Fan oven quesfion
