Roast Timer OnlineFree roast timer for beef, chicken, lamb, and pork. Calculate roasting time by weight and set a precise countdown. Alarm sounds when done.Frequently asked questionsHow do I calculate the roast timer by weight?Beef/lamb at 375°F: 20 min per pound for medium. Chicken at 400°F: 20 min per pound plus 20 minutes. Pork at 375°F: 25 min per pound. Always add 20 minutes resting time after the oven. A meat thermometer gives more precision than time alone.What's the roast timer for a whole chicken?A 4-pound chicken at 400°F needs about 80 minutes (20 min/lb + 20 min). Add 20 minutes resting. Total from oven to table: ~1h40m. Check internal temp at the thigh joint — should be 165°F. Juices should run clear.How long does a beef roast take for medium-rare?At 375°F: 15 min per pound for rare (125°F), 20 min/lb for medium-rare (135°F), 25 min/lb for medium (145°F). Sear at 450°F for the first 15 minutes, then reduce to 325°F for the remainder. Start checking internal temp 20 min before the alarm.Should I cover the roast with foil during cooking?For crispy skin (chicken, pork), roast uncovered. For beef or lamb, cover loosely with foil if browning too fast — remove foil for the last 20–30 minutes. Covering traps steam and can prevent crisping of the exterior.What temperature should the roast reach inside?Beef: 125°F rare / 135°F medium-rare / 145°F medium. Lamb: same as beef. Pork: 145°F (USDA updated recommendation). Chicken/turkey: 165°F at the thigh. Pull from the oven 5–10°F early; carryover cooking adds the rest during resting.