Meat Cooking Time Calculator
Every roast dinner panic is the same arithmetic: how long does THIS weight need, and when do I actually put it in the oven. This calculator answers per cut - whole chicken, turkey, pork loin, beef ribs, lamb leg - scaling the classic per-kilogram times to your exact weight, then adding the two things time-only charts forget: the resting period that finishes the carryover cooking, and the target core temperature that decides juicy versus sawdust.
The honest rule the note keeps repeating: minutes are the plan, the probe is the boss. Ovens run hot or cold by 15 degrees, meat shapes fool charts, and only the internal temperature is both safe and delicious - which is why the result pairs every time range with its core target and the reminder to pull the meat a few degrees early and let rest do the rest.
How to use
- Pick the cut and enter the weight (kg or lb).
- Read the oven-time range, safe core temperature and resting time.
- Pull the meat a few degrees early, rest it, carve - juices stay in the meat, not the board.
Frequently asked questions
How long do I cook a whole chicken per kg?
About 42-48 minutes per kg at 180°C (350°F), so a 1.5 kg bird runs 60-70 minutes - plus a 15-minute rest. The only verdict that matters is core temperature: 74°C (165°F) in the thickest part of the thigh, with clear juices. A slightly early pull and a proper rest keeps breast meat from turning to chalk.
Why does meat need to rest after roasting?
Heat drives juices toward the center; resting lets them redistribute so the meat reabsorbs them instead of donating them to the carving board. Five minutes for a loin, 15-30 for a turkey - and carryover heat keeps cooking the core 3-5°C during the rest, which is exactly why you pull the roast early.
What temperature is pork done at now?
The old 'well-done or else' rule is retired: 63°C (145°F) core with a short rest is the modern standard for pork loin - blush pink is safe and vastly juicier. Ground pork and organ meats remain the exception (72°C+). Poultry stays at 74°C with no exceptions; the pink-versus-safe line differs by animal.
Do cooking times change with fan (convection) ovens?
Slightly - fan ovens cook roughly 10-20% faster and more evenly, so start checking toward the early end of the range or drop the temperature 15-20°C. But the same principle covers every oven quirk: the recipe time is a schedule for the probe, not a verdict - trust the core temperature over the clock.