Pick the meat and enter its weight. Times assume an oven around 180 °C.
Result
This result is an estimate only. Double-check important figures before relying on them.
How it is calculated
Time = weight (kg) × minutes per kg + fixed extra
Chicken and turkey: 44 min per kg + 20; beef and lamb: 55 + 25; pork: 66 + 30
Check the inside temperature with a thermometer
To adjust a recipe to a different number of people, use the recipe scaler.
Worked example
A 1.6 kg chicken:
1.6 × 44 + 20 = about 90 minutes
Check for 74 °C in the thickest part
Why your number may differ
This is a rule of thumb. Oven, tin, stuffing and starting temperature change the time, so a thermometer is more reliable than a clock.
Frequently asked questions
How is the time worked out?
With a common rule of thumb: minutes per kilogram plus a fixed extra, such as about 45 minutes a kilo plus 20 for chicken at 180 °C.
How do I know it is done?
Use a meat thermometer in the thickest part. Poultry should reach 74 °C. Whole cuts of beef, lamb and pork are usually safe at 63 °C followed by a short rest.
Does it cover other cooking methods?
No. Air fryers, pressure cookers and fan ovens cook faster. Use this only for conventional oven roasting.