Cooking Time Calculator
Calculate exact cooking times by weight for meat, poultry, and fish. USDA-based internal temperature guidelines included.
Select Meat & Method
Weight equivalent
2.27 kg
Estimated Time
1 hr 5 min
to 1 hr 15 min
Oven Temperature
325°F
165°C
Safe Internal Temp
165°F
74°C — USDA minimum
USDA Safe Internal Temperatures — Quick Reference
| Meat Type | Safe Temp (°F) | Safe Temp (°C) | Rest Time |
|---|---|---|---|
| Poultry (whole/pieces) | 165°F | 74°C | No rest required |
| Ground meat (beef/pork/veal/lamb) | 160°F | 71°C | No rest required |
| Ground poultry | 165°F | 74°C | No rest required |
| Beef, pork, veal, lamb (steaks/chops) | 145°F | 63°C | 3 minutes |
| Fish & shellfish | 145°F | 63°C | No rest required |
| Ham (fresh, uncooked) | 145°F | 63°C | 3 minutes |
| Ham (fully cooked) | 140°F | 60°C | No rest required |
| Eggs (dishes) | 160°F | 71°C | No rest required |
| Leftovers | 165°F | 74°C | No rest required |
Cooking Time Calculator — Meat, Poultry & Fish Guide
Cooking time for meat depends on weight, starting temperature, oven calibration, and cut shape. The standard formula is minutes per pound at a given temperature. However, the only reliable indicator of doneness is internal temperature — measured with a meat thermometer inserted into the thickest part, avoiding bone. The USDA updated its safe pork temperature from 160°F to 145°F in 2011, with a 3-minute rest. Poultry always requires 165°F due to Salmonella risk. Beef steaks and roasts can be safely enjoyed at 145°F (medium), though many prefer higher. The "danger zone" for bacterial growth is 40°F–140°F (4°C–60°C) — food should not stay in this range for more than 2 hours. Always let large roasts rest before carving to allow juices to redistribute.