Cooking Time Calculator
Calculate cooking time for meat, poultry, fish and vegetables based on weight and method. Get perfect results every time.
How to Calculate Cooking Times
Cooking times vary based on the type of food, weight, cooking method, and desired doneness. This calculator uses established culinary guidelines to give you accurate cooking times.
Here are the general rules for common foods:
- Beef Roast: 20 min per 500g for rare, 25 min for medium, 30 min for well-done
- Chicken: 20 min per 500g plus 20 minutes extra at 180°C
- Pork: 25-30 min per 500g at 180°C
- Lamb: 20-25 min per 500g at 180°C
- Fish: 10-15 min at 200°C depending on thickness
- Vegetables: 20-30 min at 200°C tossed in oil
Why Use This Calculator?
- Perfect results: No more overcooked or undercooked food.
- Time-saving: Know exactly when to start cooking.
- Consistency: Get the same great results every time.
- Peace of mind: Confidence that your food is cooked safely.
Important Safety Information
- Always use a meat thermometer: The most reliable way to check doneness.
- Safe minimum internal temperatures: Chicken 74°C (165°F), Beef/Pork 63°C (145°F) with 3 min rest, Fish 63°C (145°F).
- Resting time: Always let meat rest for 10-15 minutes after cooking for juicier results.
How Accurate Is This Calculator?
This calculator uses standard culinary formulas for cooking times. Results are accurate to within 5-10 minutes, but actual times may vary based on oven calibration, meat thickness, and starting temperature. Always use a meat thermometer for best results.
Frequently Asked Questions
Cooking time depends on the type of meat, weight, and cooking method. As a general rule, roast beef takes about 20 minutes per 500g for medium-rare. This calculator gives you exact times based on your specific meat and preferred doneness.
A 1kg whole chicken takes approximately 60-70 minutes at 180°C (350°F) in a conventional oven, or 20 minutes per 500g plus 20 minutes. This calculator will give you the exact time for your specific chicken weight.
Chicken is safe to eat when it reaches an internal temperature of 74°C (165°F). Always check the thickest part of the meat with a meat thermometer to ensure it's fully cooked.
For roast beef, use 20 minutes per 500g for medium-rare, 25 minutes per 500g for medium, and 30 minutes per 500g for well-done. This calculator handles all common roasts and doneness levels.
Yes, fan ovens (convection) cook faster. Reduce the temperature by 20°C (25°F) or reduce the time by about 10-15%. This calculator has a setting for fan ovens to give you accurate times.
Most meats should rest for 10-15 minutes after cooking. This allows the juices to redistribute, making the meat more tender and flavourful. For large roasts, rest for up to 30 minutes.