Oven times.Your kitchen reference chart.
Reference cases, rather than guaranteed finish times. A thermometer beats any timer.
Minutes & Temps · https://minutesandtemps.com · Sources checked October 1, 2026
Read the shape first. Times assume the stated portion and preparation. Per-pound rows need multiplying by the weight. Food-specific pages include model limits and adjustments.
The final safety check: poultry and leftovers 165°F; whole beef, pork and lamb 145°F plus at least 3 minutes rest; ground red meat 160°F; fish 145°F. Egg dishes 160°F; shell eggs need firm yolks and whites. Shellfish needs its specific opaque/pearly or open-shell cue.
140°F ham applies only to precooked ham still packaged by a USDA-inspected plant. Repacked ham and leftovers need 165°F. Follow package directions for raw breaded frozen foods.
| Food | Reference shape / cut | Typical time / rest | Cooking setting | Safety endpoint |
|---|---|---|---|---|
| Chicken breast | Boneless breast, 4 oz | 20-30 minutes | 350°F | 165°F |
| Bone-in chicken breast | Bone-in breast half, 6-8 oz | 30-40 minutes | 350°F | 165°F |
| Whole chicken | Whole unstuffed chicken, 3-4 lb | 1 h 15 min to 1 h 30 min | 350°F | 165°F |
| Turkey breast | Bone-in turkey breast, 6-8 lb | 2 h 15 min to 3 h 15 min | 325°F | 165°F |
| Duck | Whole unstuffed duck, 4-6 lb; do not stuff | 30-35 minutes / lb | 350°F | 165°F |
| Duck legs | Duck legs or thighs | 1 h 15 min to 1 h 30 min | 325°F | 165°F |
| Goose | Whole young goose, 8-12 lb | 2 h 30 min to 3 h | 325°F | 165°F |
| Capon | Whole capon, 4-8 lb | 2 h to 3 h | 350°F | 165°F |
| Beef tenderloin | Whole tenderloin, 4-6 lb | 45 minutes to 1 h | 425°F | 145°F |
| Beef rib roast | Bone-in rib roast, 4-6 lb | 23-25 minutes / lb | 325°F | 145°F |
| Boneless beef rib roast | Boneless rib roast, 4-6 lb | 28-33 minutes / lb | 325°F | 145°F |
| Rump roast | Round or rump roast, 2.5-4 lb | 30-35 minutes / lb | 325°F | 145°F |
| Top round roast | Round roast, 2.5-4 lb | 30-35 minutes / lb | 325°F | 145°F |
| Veal rib roast | Veal rib roast, 4-5 lb | 25-27 minutes / lb | 325°F | 145°F |
| Veal loin roast | Veal loin, 3-4 lb | 34-36 minutes / lb | 325°F | 145°F |
| Pork loin roast | Pork loin roast, 2-5 lb | 20 minutes / lb | 350°F | 145°F |
| Pork shoulder | Boston butt, 3-6 lb | 45 minutes / lb | 350°F | 145°F |
| Pork crown roast | Crown roast, 10 lb | 12 minutes / lb | 350°F | 145°F |
| Spiral ham | Fully cooked spiral ham, 7-9 lb | 10-18 minutes / lb | 325°F | 140°F |
| Cook-before-eating ham | Raw smoked whole bone-in ham, 10-14 lb | 18-20 minutes / lb | 325°F | 145°F |
| Fresh ham | Fresh whole leg bone-in, 12-16 lb | 22-26 minutes / lb | 325°F | 145°F |
| Boneless ham | Fully cooked vacuum-packed boneless ham, 6-12 lb | 10-15 minutes / lb | 325°F | 140°F |
| Canned ham | Fully cooked canned boneless ham, 3-10 lb | 15-20 minutes / lb | 325°F | 140°F |
| Leg of lamb | Bone-in leg, 5-7 lb | 20-25 minutes / lb | 325°F | 145°F |
| Boneless leg of lamb | Boneless rolled leg, 4-7 lb | 25-30 minutes / lb | 325°F | 145°F |
| Lamb shoulder | Shoulder roast, 3-4 lb | 30-35 minutes / lb | 325°F | 145°F |
| Salmon | Fresh salmon portion, 1 inch thick | 10-12 minutes | 450°F | 145°F |
| Sockeye salmon | Fresh salmon portion, 1 inch thick | 10-12 minutes | 450°F | 145°F |
| Coho salmon | Fresh salmon portion, 1 inch thick | 10-12 minutes | 450°F | 145°F |
| Pink salmon | Fresh salmon portion, 1 inch thick | 10-12 minutes | 450°F | 145°F |
| Chinook salmon | Fresh salmon portion, 1 inch thick | 10-12 minutes | 450°F | 145°F |
| Sweet potato | Whole medium sweet potato, skin pierced | 45 minutes to 1 h | 400°F | Texture |
Where this range comes from.
- FoodSafety.gov: meat and poultry roasting chartsChecked 2026-10-01
- Alaska Seafood: salmon cooking guideChecked 2026-10-01
- North Carolina Sweetpotato Commission: cooking methodsChecked 2026-10-01
- FoodSafety.gov: safe minimum internal temperaturesChecked 2026-10-01
- FDA: egg safetyChecked 2026-10-01
Reference facts are compiled from primary charts. Adjusted ranges are planning estimates. Read how we calculate them.