A calculator for estimated cooking times and temperatures for your food

Whether you’re roasting beef, pan frying salmon or using the air fryer for chicken legs, knowing how long to cook something helps avoid dry meat or undercooked centres.

This calculator gives you an estimate based on the cut, weight, cooking method and how well done you want it.

It works across a wide range of meats, fish, poultry and game.

How to use the cooking time calculator

The calculator gives a time and temperature estimate based on what you’re cooking and how you’re cooking it. It includes common cooking methods like oven roasting, pan frying, grilling and air frying.

You can also select how well done you want it where that applies.

Step 1: Choose what you’re cooking

Start by selecting the type of food. Options include beef, lamb, chicken, salmon, pheasant and more.

Next, pick the cut. For example, sirloin, drumsticks, brisket or whole joint.

Then select the cooking method. Choose from oven, pan fry, grill or air fry.

Finally, choose your level of doneness. Beef and lamb can be rare, medium or well done. Chicken, fish and game are timed to be cooked through.

Step 2: Enter the weight

Add the weight in grams. The calculator applies a standard rule based on the type and cut. It also includes any extra time for resting, browning or crisping where needed.

If you’re not sure of the weight, check the packaging or weigh it with kitchen scales. You can still estimate, but this may affect the result.

Step 3: View your results

The calculator will show:

• Cooking time
• Temperature in Celsius and Fahrenheit
• Any extra notes, like when to turn the food or how long to rest it before serving

Oven timings are based on fan ovens by default.

Built-in converters

You can convert between Celsius and Fahrenheit or between grams and ounces. Useful if your recipe uses different units.

Check with a meat thermometer

Timing helps, but the best way to check if something is cooked properly is to use a meat thermometer. Test the centre of the thickest part, especially with poultry and larger joints. This helps avoid overcooking or serving something underdone.