Cooking Time Calculator
Most roasting times in recipes are based on standard minutes-per-pound rates for a given temperature and doneness. This calculator takes the guesswork out: pick the food, enter the weight in pounds, and get an estimated time range in minutes and hours. It works in pounds and degrees Fahrenheit, so if you think in kilograms, convert the weight first (1 lb is about 0.45 kg). It is a planning aid, a probe thermometer in the thickest part of the meat is still the final word.
How to estimate cooking time
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1
Pick the food
Turkey, chicken, beef rare, medium or well, pork, ham or lamb. For beef the doneness is part of the choice.
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2
Enter the weight in pounds
Weigh the cut after trimming, the calculator uses net weight. Enter kg values as pounds first, or use the cooking unit converter.
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3
Add the oven temperature
Optional, in degrees Fahrenheit. It is shown with the result for reference.
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4
Read the time range
The estimated range in minutes and hours, based on standard minutes-per-pound rates for the food.
Standard roasting rates (325°F oven)
| Cut | Time per lb | Pull temperature |
|---|---|---|
| Beef rib roast, medium-rare | 15-17 min/lb | 130°F (rests to 135) |
| Beef tenderloin, medium-rare | 20-25 min total | 130°F |
| Pork loin | 20-25 min/lb | 145°F |
| Pork shoulder (low & slow) | 60-90 min/lb at 250°F | 195°F |
| Whole chicken, 4-5 lb | 20 min/lb | 165°F breast |
| Turkey, 12-14 lb unstuffed | 15 min/lb at 325°F | 165°F breast, 175°F thigh |
| Leg of lamb, medium-rare | 15-20 min/lb | 130-135°F |
| Salmon fillet | 10 min per inch thickness at 425°F | 125°F |
The carry-over rule
A roast keeps cooking after you take it out of the oven, internal temperature rises 5-10°F during a 15-20 minute rest, more for larger cuts. That is why you pull a medium-rare roast at 130°F, not at the 135°F target.
Pull temperatures to aim for (before resting):
- Medium-rare: 130°F (final 135°F)
- Medium: 135°F (final 140-145°F)
- Medium-well: 145°F (final 150°F)
- Well: 155°F+ (final 160°F+)
Why minutes-per-pound is only a starting point
Roasting speed depends on:
- Oven calibration: most home ovens are ±25°F from the dial reading. Test with an oven thermometer.
- Shape: a long thin tenderloin cooks faster per pound than a tied rib roast of the same weight.
- Starting temperature: pulling meat from the fridge adds 15-20 minutes versus letting it sit out for 30 minutes.
- Convection vs. conventional: convection is 25°F faster or 25% quicker at the same temp.
- Stuffing (poultry): adds 30-50% to total time and requires separate temperature check.
The thermometer rule
For anything over 2 lb, use a probe thermometer. The calculator estimate gets you in the zone, but the final 10 minutes are where a $15 probe saves a $60 roast.
Frequently Asked Questions
At 325°F unstuffed, about 3 hours 30 minutes (15 min/lb). Stuffed, add roughly 30-45 minutes, and make sure the stuffing centre hits 165°F before serving.
Convert the weight first, 1 kg is about 2.2 lb. A 6.4 kg turkey is about 14 lb. The calculator only accepts pounds and Fahrenheit, and the rates are minutes per pound.
Breast is done at 165°F, thigh at 175°F, but breast sits higher in the bird and cooks faster. Tent the breast with foil halfway through, or spatchcock the turkey so breast and thigh finish together.
Roughly 10 minutes for small cuts (chicken breast, steak), 15-20 for medium roasts, 30+ for a full turkey or prime rib. Resting lets juices redistribute and carry-over cooking finishes.
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