Cooking Time Calculator: Roast Times by Weight
This cooking time calculator tells you how long to roast meat, poultry, fish and vegetables based on weight. Pick the food and doneness, enter the weight in pounds, and it gives the oven temperature, minutes per pound, total roasting time, resting time and the safe internal temperature from USDA guidelines. Enter when you want to eat and it works backward to tell you when the food should go in the oven, so a holiday roast or Sunday chicken is ready on time.
Cooking Time Calculator
Find oven roasting time by weight, the oven temperature and the safe internal temperature for beef, chicken, lamb and more.
How to use the Cooking Time Calculator
- Choose the food and doneness.
- Enter the weight in pounds.
- Optionally enter the time you want to eat.
- Read oven temperature, roasting time and when to start.
Roasting time formula
Roasting time = minutes per pound × weight (lb), plus resting time. Safe internal temperatures: poultry 165°F, ground meat 160°F, whole cuts and fish 145°F.
Features
- Beef, chicken, turkey, lamb, fish and vegetables
- Minutes per pound and total time
- USDA safe internal temperatures
- Start time for a target meal time
Frequently asked questions
How long do I cook a roast per pound?
A beef rib roast at 325°F takes about 15 minutes per pound for medium rare and 20 minutes for medium. A 5 lb roast takes about 1 hour 15 minutes to 1 hour 40 minutes.
How long does a whole chicken take?
At 375°F, roast about 20 minutes per pound. A 4 lb chicken takes about 1 hour 20 minutes, until the thigh reads 165°F.
What is the safe internal temperature for chicken?
165°F for all poultry. Beef, veal and lamb steaks and roasts are safe at 145°F with a 3-minute rest; ground beef needs 160°F; fish needs 145°F.
Why should meat rest after roasting?
Juices settle back into the meat and the temperature rises another 5°F to 10°F. Rest roasts 10 to 20 minutes and large turkeys 20 to 30 minutes.
Is time or temperature more reliable?
Temperature. Ovens and roast shapes vary, so start checking with a meat thermometer about 20 minutes before the estimated time.