Dial doneness for beef, lamb, or pork. Choose thickness, starting temperature, and desired finish level. Get a timer plan that matches your oven reliably.
The calculator builds two time estimates and uses the safer one:
We then adjust for oven temperature, starting temperature, bone-in, convection, and searing. Pull temperature is target final minus a carryover estimate.
| Meat | Doneness | Weight | Thickness | Oven | Options | Estimated cook | Pull temp | Rest |
|---|---|---|---|---|---|---|---|---|
| Beef | Medium | 1.5 kg | 7 cm | 180°C | Sear, no fan | ~75 min | ~59°C | ~18 min |
| Lamb | Medium Rare | 2.0 kg | 8 cm | 200°C | Sear, fan | ~70 min | ~53°C | ~20 min |
| Pork | Medium | 3.0 lb | 3.0 in | 375°F | No sear, no fan | ~90 min | ~58°C | ~16 min |
Roast doneness depends on how quickly heat reaches the center. Weight matters, but shape often matters more. A wide, low roast heats faster than a compact, tall roast of the same mass. This calculator builds two estimates, one from weight and one from thickness, then uses the more conservative time. That helps reduce underdone centers when a roast is unusually thick.
Minutes are a plan, while temperature is the definition. Each doneness level maps to a target internal temperature for the selected meat. The calculator also provides a pull temperature a few degrees lower to account for carryover cooking during resting. Larger roasts store more heat, so the carryover allowance rises slightly with size and with searing.
Oven setpoint changes how fast the exterior gains heat, but the center still lags. To avoid extreme swings, the time is adjusted with a gentle temperature factor rather than a linear rule. Fan-assisted ovens often cook faster because moving air improves heat transfer. Bone-in cuts can warm more slowly near the center, so a bone factor adds buffer time.
A roast starting from the fridge needs extra minutes before the center rises toward the target. Frozen roasts require much longer and should be handled carefully for safety and even thawing. Optional searing improves crust and can slightly shorten later roasting because the outer layers begin hotter. Surface color does not guarantee internal doneness, so measure at the thickest point.
If you enter a serving time, the calculator works backward to suggest when to start cooking and when to pull the roast for resting. This helps coordinate sides, sauces, and slicing. Use the schedule as a baseline, then begin checking earlier if your oven runs hot. Small changes in size can shift timing quickly. When the probe reaches the pull temperature, rest, slice, and serve.
Different shapes heat differently. A thick roast can take longer than its weight suggests. The calculator chooses the larger estimate to protect the center from undercooking.
A probe thermometer. Ovens, pans, and roasts vary, so timing is only planning. Pull at the suggested temperature and rest to reach the final target.
Fan airflow usually shortens cook time at the same setpoint. Start checking earlier and trust the thermometer near the end, because the internal temperature can rise quickly.
Searing mainly affects flavor and crust. It can slightly reduce later roasting time by preheating the outer layers, but the pull temperature remains the deciding checkpoint.
Resting evens out temperature and helps juices stay in the meat. Carryover cooking continues during rest, which is why the pull temperature is set below the final target.
Increase time in short intervals and recheck with a thermometer. Avoid raising the oven too high, which can overbrown the outside before the center catches up.
Important Note: All the Calculators listed in this site are for educational purpose only and we do not guarentee the accuracy of results. Please do consult with other sources as well.