Roasting time calculator
How long a joint needs in the oven from its weight and a per-kilo rate.
Fill in the fields and the result will appear here automatically.
Builds a schedule from a selected recipe: oven time is a fixed part plus minutes per kilogram, with resting added separately. You enter the base and rate; the tool does not derive them from food type, temperature or joint shape. The fixed part is a parameter of this linear rule, not a proven physical warm-up duration. Separate rows retain two moments: planned oven removal and the end of the selected rest. Weight and time alone cannot establish doneness or food safety.
How it works
Formula and logic
Cooking minutes = weight kg × minutes/kg + base. Rest = cooking × rest percent/100; total = cooking + rest. Weight and rate are positive, base nonnegative and rest between 0 and 50% in this tool. For hours/minutes, minutes are rounded before division so 60 carries into an hour. Product temperature is not calculated.
Example
Entered example: 5 kg, 40 min/kg, base 20 min and rest 20% give 220 min cooking (3 h 40 min), 44 min rest and 264 min total. This schedules a recipe; it does not confirm a turkey is done. At 1 kg, 59.6 min/kg, zero base and zero rest, rounded output is 1 h 0 min rather than 60 min.
Fields and units
- Weight, kg — kg
- Minutes per kilogram — min/kg
- Fixed part, min — min
- Resting time, % — unitless
How to use
- — Use a rate and base from a selected recipe with its preparation conditions.
- — Enter the weight that recipe describes; stuffing and shape can change conditions.
- — Set rest separately; its percentage is your scheduling parameter.
- — Measure doneness with a thermometer using applicable product guidance; time cannot replace measurement.
Method and limitations
- Calculation method
- Formula and logic
- Data or methodology source
- FoodSafety.gov: measured safe internal temperatures and rests in US guidance; does not validate linear minutes/kg
- Limitation
- Planned time does not establish safe internal temperature. Check recipe conditions and measure the product separately.
FAQ
Why is there a fixed part?
It is an entered linear recipe parameter. It need not physically equal oven warm-up or crust formation; its suitability depends on the recipe and conditions.
Why is resting shown separately?
It distinguishes oven time from the selected interval before serving. The percentage is not a universal rest requirement and does not replace a particular safety instruction.
Does this replace a thermometer?
No. US FoodSafety.gov guidance uses measured internal temperature: for example, whole beef cuts 63°C with a 3-minute rest, poultry 74°C. That source does not validate this tool’s minutes/kg.
How is this different from a cooking-loss calculator?
A yield factor relates original to cooked weight. This schedules time with a different linear rule; neither weight yield nor doneness temperature follows from it.