Meat cooking time calculator

Rough oven roasting times by meat, weight and doneness. Always confirm with an instant-read thermometer — weight alone is an approximation; oven hot-spots and bone-in cuts vary considerably.

Estimated cooking time
0h 0m
Oven temp
0°C / 0°F
Internal target
0°C
Time per kg
0 min
Resting time
10 min

Safe internal temperatures (USDA)

  • Poultry (chicken, turkey): 74°C / 165°F throughout — always well done.
  • Pork: 63°C / 145°F + 3-min rest.
  • Beef / lamb (whole roasts): 63°C / 145°F (medium-rare), 71°C / 160°F (medium), 77°C / 170°F (well).
  • Ground meats: 71°C / 160°F minimum.

Pull the meat from the oven ~5°C below target — carry-over cooking finishes the job during resting.