Oven temperature & roasting time
Convert temperatures and plan roasting using published cut-specific time ranges.
About this tool
Select °C, °F or a UK gas mark. Temperature conversion is exact arithmetic; oven settings are rounded conventions. Gas mark 4 is conventionally 180 °C / 350 °F, whereas 180 °C converts exactly to 356 °F. Gas and fan settings use the nearest chart row in the selected unit, within 120–240 °C or 250–475 °F. They are not food core temperatures. Follow the appliance and recipe. Roasting times apply at the oven temperature shown. Your °C or °F input is kept when you switch to gas marks.
The roasting planner uses FoodSafety.gov ranges for nine specific cuts in a conventional oven. Whole birds must be unstuffed and thawed. Times plan your cooking; they do not determine doneness. Choose the actual cut and supported weight. Unsupported weights and gaps have no estimate. Changing the cut keeps the entered weight. At a shared weight boundary, the time spans both published bands. kg limits shown are rounded inward; the original lb bands govern the calculation. Times are rounded outward to whole minutes.
FoodSafety.gov minimum core references are 145 °F (about 63 °C) plus at least 3 minutes rest for the whole red-meat cuts here, and 165 °F (about 74 °C) for poultry. Check the thickest parts without touching bone; for poultry check breast, inner thigh and wing. These references do not cover ground meat, frozen or stuffed birds, sous-vide, other cuts or special dietary requirements. No heat-transfer simulation or automatic oven/time scaling.