Food

Cooking Time Calculator by Meat Weight

Built by Kevin Glover · @gloverbuilds · Verified formula

Calculate cooking time for turkey, chicken, beef, pork, and ham by weight and oven temperature.

📅 Updated April 2026 ✅ Formula verified 📖 4 min read 🆓 Free · No sign-up

In this article

Cooking Time Rules of Thumb
The Rest Period Is Critical

Nach Typ

Haehnchen (ganz): 20 Min/500g bei 180°C (Kerntemperatur 74°C). Schweinebraten: 25-30 Min/500g (63°C). Rinderbraten: 15-20 Min/500g fuer medium (55-60°C). Gaense-/Entenbraten (Weihnachten!): 3-4 kg Gans bei 160°C: 3-4 Stunden. Ein Fleischthermometer (10-20 €) ist die einzige zuverlaessige Methode.

Deutsche Klassiker

Sauerbraten: 2-3 Stunden bei 160°C. Schweinebraten mit Kruste: 2-2,5 Stunden, letzte 20 Min Grillfunktion fuer Kruste. Weihnachtsgans: das Highlight des deutschen Kochkalenders — 3-4 Stunden bei 160°C, regelmaessig mit Bratfond uebergiessen.

⚡ CalcWolf Insight

Dry-brining (rubbing salt on the turkey 24-48 hours before cooking) produces dramatically juicier meat than wet-brining or no-brining. The salt draws out moisture, dissolves proteins on the surface, and the moisture is reabsorbed — resulting in deeper seasoning and better browning with no soggy skin.

Frequently asked questions

Kerntemperatur Haehnchen?▾

74°C. Am dicksten Schenkel messen. Farbe allein ist kein sicherer Indikator.

Wie lange fuer 2 kg Haehnchen?▾

~1h20-1h40 bei 180°C. Thermometer bei 74°C im Schenkel = fertig.

✓ Math logic verified against primary sources → See our verification process

Kevin Glover · @gloverbuilds

Founder, CalcWolf · GLVTS · Blickr

All formulas sourced from primary references — IRS publications, peer-reviewed research, and official standards. Results are tested against independent reference calculators before publishing. Rates and brackets updated when official sources change. Editorial policy →