The carry-over effect in cooking refers to the rise in internal temperature after removing a cut of meat from the oven or other cooking surfaces, such as a grill or pan. This temperature rise occurs as heat moves from the outer surface toward the center of the meat. The amount of carry-over effect depends mainly on the temperature at which the meat was cooked and its mass. You can expect an average rise in the internal temperature of 5 to 15 degrees, depending on several factors.