Roast Timing Calculator: Cooking Time by Weight
Gives a planning time for a roast, so you know when to put it in, and the internal temperature that tells you when it is done.
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The formula
time = weight ÷ 500 g × minutes per 500 g + extra minutes
These are the customary kitchen rules of thumb. Shape matters as much as weight: a long, thin joint cooks faster than a round one of the same weight, and an oven may run hot or cold. Start checking early.
What to watch out for
Weigh the joint with any stuffing in it. Check the temperature well before the time is up, since the time is only an estimate. Rest it, loosely covered, before carving.
The temperatures here are USDA safe minimums. Other national food agencies advise differently: the UK Food Standards Agency, for example, advises 70 °C for 2 minutes. Follow your own country’s advice if it is stricter.
Frequently Asked Questions
How long does a 2 kg joint of beef take?
About 2 h 5 min for medium, at 180 °C. Check the internal temperature well before then.
How long does a 1.5 kg chicken take?
About 1 h 20 min at 190 °C. It is done when the thickest part of the thigh and breast reaches 74 °C (165 °F).
How do I know a roast is safe to eat?
Use a food thermometer. The USDA’s safe minimums are 63 °C (145 °F), then a 3-minute rest for whole cuts of beef, lamb and pork, and 74 °C (165 °F) for poultry. Colour and juices are not a reliable sign.