HesapHanem

Roast Cooking Time Calculator

Enter the roast weight and doneness to get the cooking time.

Result

138 min
2 h 18 min

How it is calculated

The tool multiplies the weight of the joint in kilograms by a fixed number of minutes per kilogram: time = weight × rate. The rates are 44 min/kg for rare, 55 min/kg for medium and 66 min/kg for well done, based on a typical roast in an oven at about 175 °C (350 °F). It shows the total in minutes (rounded to a whole minute) and as hours and minutes. If the doneness is missing or not one of the three, medium is used. Weight must be above zero. There is no adjustment for bone, shape, fat, starting temperature, resting time or a fan oven, so treat the result as a plan for when to start checking, not a finish time.

Worked example

A 2.5 kg joint, medium. Step 1: rate for medium = 55 min/kg. Step 2: 2.5 × 55 = 137.5 minutes, shown as 138 min. Step 3: 138 minutes is 2 hours and 18 minutes, shown as 2 h 18 min. The same joint rare would be 110 min (1 h 50 min), and well done 165 min (2 h 45 min).

Try this example →

Common mistakes

  • Entering the weight in pounds; the tool expects kilograms, so 5.5 lb should be entered as 2.5.
  • Weighing the joint after trimming or removing the bone but cooking it with different weight, which shifts the estimate.
  • Forgetting that the rates assume about 175 °C; a hotter or fan-assisted oven will finish earlier.
  • Adding the resting time into the oven time, or leaving it out of the dinner schedule altogether.
  • Relying on the time alone without checking the internal temperature with a thermometer near the end.

About this calculator

Oven roasting time for a joint of meat scales primarily with its weight and the target doneness (rare, medium or well-done), since heat has to penetrate to the center and internal temperature targets differ by roughly 10-15°C between doneness levels. This calculator applies standard minutes-per-pound (or per-kilogram) guidelines, adjusted for the chosen doneness, to estimate total time in the oven.

Home cooks use it to plan meal timing around a roast dinner without guessing, and it's especially useful for larger or unfamiliar cuts where under- or overcooking has real consequences — though a meat thermometer checking internal temperature remains the reliable final check.

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Comments (1)

  • Editorial team

    The minutes-per-kilogram rates in this tool come from a typical beef roast at about 175 degrees Celsius, and heat actually travels through the thickness of a joint, not its weight. A long thin cut cooks faster than a compact one of the same weight. Use the result to decide when to start probing, and for pork or poultry rely on the safe internal temperature for that meat. Which cut are you roasting?

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