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Well I went through a bit of a similar ordeal over this past Christmas. I was following a recipe for beef tenderloin that was designed to cook it very slow.. at 225F/107C and my temp started climbing rapidly. I ended up opening the door a few times and lowered my oven temp to slow the crawl so that it would be ready when we wanted. You should do the same. I had a meat probe in mine.. but I also use this instant read. I was pretty happy with how mine came out