Roast Cooking Time Calculator
Oven time for a joint from its weight, plus resting time and the finish time in hours and minutes.
Results
What this tool does
Minutes per kilo depend entirely on the meat and how you want it done, so take the figure from your recipe rather than the default — a rare beef joint and a well-done pork shoulder are nowhere near each other. Resting is not optional: the juices redistribute and the centre keeps rising a few degrees.
Formula
time = weight × minutes per kg + extra minutes
Variables
| Symbol | Meaning | Unit |
|---|---|---|
w | Weight of the joint | kg |
mk | Minutes per kilogram | min/kg |
ad | Extra minutes | min |
rs | Resting time | min |
T | Cooking time | min |
TH | Hours | h |
TM | Minutes | min |
TT | Total time | min |
Worked example
- Weight of the joint1.8 kg
- Minutes per kilogram40 min/kg
- Extra minutes20 min
- Resting time20 min
- Cooking time92 min
- Hours1 h
- Minutes32 min
- Total time112 min
Limitations
- The result is an estimate based only on the values you type. Real situations often include factors this calculator does not know about.
- The default values are typical reference figures, not measurements of your situation. Replace them with your own data whenever you have it.
- This tool is informational only. It does not diagnose, treat or replace a qualified health professional. Speak to a doctor before making decisions about your health.
Frequently asked questions
Can I rely on time alone?
No — time gets you close, a thermometer gets you right. Shape, starting temperature, bone content and how accurate your oven really is all shift the result, and for poultry and pork the internal temperature is a food safety matter rather than a preference. Use the calculated time to plan the meal, then check the centre before serving.