Cooking Time Calculator

Calculate precise cooking times for meat, poultry, and seafood based on weight, thickness, and cooking method. Get perfect results every time.

Enter your meat type, weight, and cooking method

Meat/Protein Type

Weight (pounds)

Thickness (inches) - Optional

For steaks, chops, and fillets

Cooking Method

Oven Temperature (°F)

Poultry: 165°F (74°C)

Pork: 145°F (63°C)

Ground Meat: 160°F (71°C)

Fish: 145°F (63°C)

Thickness Matters: More than weight for steaks

Room Temperature: Let meat sit 30 minutes before cooking

Carryover Cooking: Temperature rises 5-10°F after removal

Resting: Large cuts need 10-15 minutes rest

Roasting: Dry heat, even cooking

Grilling: High heat, fast cooking

Braising: Low, slow, moist heat

Pan Frying: Medium-high heat, quick searing