The "Pull Temperature" is the Temperature at Which an Item Should Be Removed From the Cooking Heat.
What is Pull Temperature
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Pull Temperature™ is a term coined by Smart Kitchen which means the proper Internal Temperature at which a food product should be pulled from the cooking heat so that Carry Over Cooking just completes the job of Finish Cooking the product but does not over cook it. 

For example, if a Beef Roast is to ultimately be cooked to an internal temperature of 135° F (57° C) it should be pulled from the oven when its internal temperature is 5 to 10 degrees cooler than ultimately desired.

In the example, the chef could pull the item from the cooking heat, in this case an oven, when the internal temperature as indicated by a Meat Thermometer was between 125° F and 130º F.