Roast Time & Temperature Calculator

Enter your meat, weight, oven, and preferences. Get a starting-point time and safe target temperatures. Always finish with a thermometer.

Meat

Doneness

Oven Type

Weight

Range: 0.25–12 kg (0.5–26 lb)

Options

Bone-in Start near room temp (30–60 min out) Sear first (adds ~10 min overall) Stuffed (poultry) High altitude (>1000 m)

Conventional

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Fan/Convection

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Target internal temp

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Pull from oven at

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Oven time

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Sear + extras

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Total cook time

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Rest time

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Times are estimates. Ovens vary ±10–15%. Start checking early; always confirm with a thermometer in the thickest part (avoid bone).

For poultry, ensure juices run clear and breast/thigh probe reads at least 74 °C (165 °F).
For beef/lamb/pork loin, carryover heat will raise the temp 2–4 °C while resting; pull at the suggested value above.
Large shoulders for pulling should reach ~93 °C (200 °F) and probe “like butter”. Time is a guide; tenderness is the goal.

Roast Calculator