I have always used a meat thermometer to get roasts done just the way I like - generally 68-70C.
I started with the good old dial thermometer but for the last year or so have used a remote digital.
Magic, whether in my glass oven, grill, and now even my air frier.
Set the temp on the remote and just wit until it beeps - even able to keep an easy eye on the increasing temp.
Perfik every time.
One can even buy units with dual probes.
And I've used it when baking my carrot cakes too.

 

[Sethia Soliman]

I have always used a meat thermometer to get roasts done just the way I like - generally 68-70C.
I started with the good old dial thermometer but for the last year or so have used a remote digital.
Magic, whether in my glass oven, grill, and now even my air frier.
Set the temp on the remote and just wit until it beeps - even able to keep an easy eye on the increasing temp.
Perfik every time.
One can even buy units with dual probes.
And I've used it when baking my carrot cakes too.

Such an awesome tip! I usually just pray my roasts come out right... But maybe it's about time I get a meat thermometer.

 

[Happyjack]

and then it doesn't matter what "oven" you are cooking in but one thing I did learn in BBQ oven mode - turn the roast when you think it is about 1/2 way done - my 1st try the top came out a bit under done.
And evn pork I do to about the 68-70 mark as it is then juicy and just a bit pinkish.
Oh, and I also slooowww roast about 140-150 which helps with tenderness - and makes the remote even more useful.
Pork crackling at that temp? if it hasn't crackled and popped cut off and wack up the temp for just that.