Meat Cooking Time Calculator
Take the guesswork out of roasting. Enter the weight of your joint or bird and this calculator gives precise cooking times, temperatures, and resting guidance.
Meat Cooking Guide
Safe Internal Temperatures
Chicken and turkey: 74°C (165°F) at the thickest part (not touching bone). Pork: 71°C (160°F). Beef rare: 55–60°C. Medium: 60–65°C. Well done: 70°C+. Lamb follows the same guide as beef. Always use a meat thermometer — timing alone is unreliable.
Why Resting Matters
Resting allows the meat's internal temperature to equalise and juices to redistribute. A chicken should rest 10–15 minutes under foil. A large beef joint or turkey needs 20–30 minutes. Skipping resting loses a significant volume of juice when carving.
Fan Oven Adjustment
Reduce temperature by 20°C for fan ovens. Times remain approximately the same — check internal temperature rather than relying purely on timing.
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