We've all been there: staring at a chicken breast or a roast, wondering if it's done or if it's going to turn into shoe leather. This tool gives you a solid starting point based on weight, so you can plan your dinner instead of guessing.
What Does This Tool Do?
It estimates cooking time based on physics. You tell us what you're cooking (meat, veg, rice), how heavy it is, and how you're cooking it (oven, pan, boil). We give you a time estimate. Note the word 'estimate'—ovens vary, so treat this as a guide, not a guarantee.
How to Use It (Step-by-step)
1
Pick the food (Chicken, Beef, Potatoes, etc.).
2
Enter the weight in kg (divide lbs by 2.2 if you're American).
3
Choose your method (Roast, Fry, Boil).
4
Get your time. Set a timer for 5-10 minutes *less* than that to check on it.
Key Features
- Works for proteins, starches, and veggies.
- Adjusts for cooking method (boiling is faster than roasting!).
- Simple weight-based math.
- No login required—just get your time and get cooking.
Use Cases
- Figuring out when to put the roast in so it's ready by 7 PM.
- Cooking a turkey and realizing you have no idea how long it takes.
- Checking if you have time to bake potatoes or if you should just boil them.
FAQ
Ovens lie. If your oven runs cold, it'll take longer. Also, a cold roast takes longer than a room-temp one. Always trust your meat thermometer over a calculator.
Not exactly. Air fryers are basically intense convection ovens. As a rule of thumb, reduce the temperature by 20°C and check it much earlier.
Nope! This is just the 'heat' time. Let your meat rest for 10-15 minutes after cooking so the juices settle.