Meat Cooking Time Calculator
Calculate perfect cooking times for your roast, chicken, or turkey. Enter the weight and select your preferred doneness level to get accurate cooking times, target internal temperatures, and resting recommendations. Ensures food safety while achieving your desired doneness.
How long should I cook a roast per kilogram?
General cooking times per kg at 180°C (350°F): Beef - rare: 20 min/kg, medium: 25 min/kg, well done: 30 min/kg. Pork - 30-35 min/kg (must reach 63°C internal). Lamb - 20-30 min/kg depending on doneness. Chicken - 20 min/kg plus 20 minutes (must reach 74°C). Turkey - 20 min/kg (must reach 74°C). Always use a meat thermometer to verify internal temperature for food safety.
What temperature should different meats be cooked to?
Safe internal temperatures (insert thermometer into thickest part): Beef/Lamb - rare: 52°C (125°F), medium: 60°C (140°F), well done: 70°C (158°F). Pork - minimum 63°C (145°F) then rest 3 minutes. Chicken/Turkey - must reach 74°C (165°F) throughout. Ground meats - 71°C (160°F). These temperatures ensure food safety while maintaining quality. Use a meat thermometer - it's the only reliable way to prevent foodborne illness.
Should I let meat rest after cooking and for how long?
Yes, always rest meat after cooking! Resting allows juices to redistribute, making meat juicier and easier to carve. Resting times: Small cuts (steaks, chops) - 5-10 minutes. Medium roasts (2-3 kg) - 15-20 minutes. Large roasts (4+ kg) - 20-30 minutes. Turkey - 30-45 minutes. Cover loosely with foil. Temperature rises 3-5°C during resting (carryover cooking), so remove from heat slightly before target temperature.
How do I convert cooking time from pounds to kilograms?
To convert: 1 pound = 0.453592 kg (approximately 0.45 kg). Examples: 5 lb roast = 2.27 kg; 10 lb turkey = 4.54 kg. For cooking times, if recipe says "30 minutes per pound", convert to "66 minutes per kg" (30 ÷ 0.45). Our calculator handles both units automatically. When shopping, US recipes use pounds, European use kg - always double-check which unit your recipe specifies to avoid under/overcooking.