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Cooking time
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Temperature
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Internal temp
°C
About the Cooking Time Calculator
Estimates cooking time based on food type, weight, and method. Internal temperatures follow food safety recommendations (USDA and European guidelines).
Important notes
- Times are approximate: always use a food thermometer to verify doneness, especially for meat and poultry
- Oven temperatures assume a conventional (static) oven; reduce by 10-20°C (20-35°F) for fan-assisted (convection) ovens
- Toggle between °C and °F for all temperatures
- Weight-independent foods (eggs, pasta) use fixed times regardless of quantity
Safe internal temperatures (USDA)
| Food | Safe internal temperature |
|---|---|
| Whole poultry (chicken, turkey) | 74°C / 165°F |
| Ground meat (beef, pork, lamb) | 71°C / 160°F |
| Beef/pork/lamb steaks and roasts (medium) | 63°C / 145°F |
| Fish | 63°C / 145°F |
| Leftovers and casseroles | 74°C / 165°F |
Resting time
After removing meat from the oven, let it rest for 3-15 minutes before cutting. Resting allows juices to redistribute, the internal temperature will also continue to rise by a few degrees during this time (carryover cooking).