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Raymond was 230c for 30 mins then 150c for 35 mins or until the Goose was 55c. When I checked it after 30 mins ours was already over 70c.
It was by no means ruined and still tasty but was annoying given how far off the timings seemed to be. Ours was a pretty small bird and not a super meaty crown so maybe that played a role.
Saffronspokes
Tenderloin
Took our goose crown to 68/69 in the oven and it came up to 73 degrees while resting
Started at 230 and reduced the temp of the steam oven to 190 after about 20 minutes. Weirdly one side cooked my faster than the other despite turning the crown around during cooking.