Cooking Time Calculator

Multiply the weight in pounds by the minutes-per-pound rate for your meat and cooking method. For example, a 5 lb chicken in the oven at 375°F takes about 20 minutes per pound, so 5 × 20 = 100 minutes (1 hour 40 minutes). Always verify doneness with a meat thermometer.

The USDA recommends: poultry (chicken, turkey) must reach 165°F (74°C). Whole cuts of beef, pork, lamb, and veal should reach 145°F (63°C) with a 3-minute rest. Ground meats should reach 160°F (71°C). Pre-cooked ham should be reheated to 140°F (60°C). Fish should reach 145°F (63°C).

Resting allows the internal temperature to rise 5-10°F through carryover cooking, and lets juices redistribute throughout the meat. Without resting, juices pool out when you cut, leaving the meat drier. Rest times vary: 5 minutes for thin cuts like chicken breast, up to 30 minutes for a whole turkey.

Slow cooker times are roughly 3-4x longer than oven times. The low, steady heat breaks down connective tissue for tender results. Generally, LOW setting = 8-10 hours and HIGH setting = 4-6 hours for roasts. Always ensure the internal temperature reaches the safe minimum.

You can cook frozen meat safely, but it takes approximately 50% longer than thawed meat. The USDA confirms this is safe as long as the internal temperature reaches the required minimum. However, slow cookers should not be used for frozen meat because it spends too long in the 40-140°F danger zone.

Air fryers cook about 20-25% faster than conventional ovens because the circulating hot air transfers heat more efficiently. They also produce crispier exteriors. Reduce the oven temperature by about 25°F when adapting oven recipes for an air fryer, and check for doneness earlier.

Cooking time calculators give reliable estimates, but actual times vary based on your specific oven calibration, meat shape and starting temperature, altitude, and bone-in vs boneless cuts. Always use an instant-read meat thermometer to confirm doneness rather than relying on time alone.