Roast cooking time calculator
Roasting time scales with weight, but not linearly — a bigger joint has proportionally less surface. The rate here is the usual linear approximation plus a fixed head start.
minutes
%
Cooking time
2:10:00
- Resting time
- 26 minutes
- Total time to allow
- 2:36:00
- Cooking time in minutes
- 130
- Effective rate
- 65.0 min/kg
Show the working
- Weight = 2
- Meat and doneness = 55
- Fixed extra time = 20
- Rest as a share of cooking time = 20
- Cooking time in minutes = 2 * 55 + 20 = 130
- Resting time = 130 * 20 / 100 = 26
- total_minutes = 130 + 26 = 156
- Cooking time = 130 * 60 = 7800
- Total time to allow = 156 * 60 = 9360
- Effective rate = 2 > 0 ? 130 / 2 : 0 = 65
Values are shown to six significant figures here; the arithmetic itself runs on exact fractions and is only rounded where a number is printed.
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The formula
- time = weight x rate + fixed extra
- rest = cooking time x rest share
Time-per-weight rules are a starting point. A probe thermometer in the thickest part is the only reliable test of doneness.
Meat carries on cooking while it rests: internal temperature typically rises another 2 to 5 degrees Celsius.
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