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)
Pick the food (Chicken, Beef, Potatoes, etc.).
Enter the weight in kg (divide lbs by 2.2 if you're American).
Choose your method (Roast, Fry, Boil).
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
Tutorial & Guide
Planning Your Meal with Perfect Timing
Know your ingredient
Identify what you're cooking—whether it's chicken, beef, potatoes, or rice. Different foods have different cooking rates.
Weigh it accurately
Use a kitchen scale to get the exact weight. Enter in kg or lbs—the tool handles the conversion.
Choose your cooking method
Select how you'll cook it: oven roasting, pan frying, boiling, or steaming. Each method affects cooking time significantly.
Get your time estimate
The tool calculates based on typical cooking temperatures and heat transfer. Always set your timer for 5-10 minutes less.
Check doneness early
Use a meat thermometer for proteins or pierce with a fork for veggies. Adjust cooking time based on actual doneness.
Tips & Tricks
Always start with the largest item—roasts take longest, so put them in first.
Let meat come to room temperature for 30 minutes before cooking—it cooks more evenly.
Use a meat thermometer for precise results: 75°C (165°F) for poultry, 63°C (145°F) for medium-rare beef.
Add 10-15 minutes for resting time after cooking—this lets juices redistribute.
Common Mistakes to Avoid
Not accounting for oven temperature differences—many ovens run 10-20°C cooler than indicated.
Putting cold food directly into a cold oven—preheat properly and let food warm up first.
Cooking multiple items together without adjusting time—they'll compete for heat.