Cooking Times for a 0.5kg Roast beef
| Weight | Rare | Medium | Well done |
|---|---|---|---|
| 0.5 kg | 40 min | 50 min | 1 hr |
🌡️ Stop guessing — check the real temperature
A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.
See top meat thermometers →🍳 Roasting kit that gets results
A heavy roasting tin, a leave-in probe and a sharp carving knife make a real difference to your Sunday roast.
Shop roasting equipment →Advertisement
Other Weights
0.5 kg
cooking time
1 kgcooking time
1.5 kgcooking time
2 kgcooking time
2.5 kgcooking time
3 kgcooking time
3.5 kgcooking time
4 kgcooking time
How This Calculator Works — Formula & Method
Source: standard UK roasting guidance · applied deterministically · verify with a thermometer
| Constant | Value | Source |
|---|---|---|
| Rare — min per 500 g | 20 min (range 15–20) | UK roasting guides |
| Rare — internal temp | 52°C / 126°F | FSA / thermometer |
| Medium — min per 500 g | 25 min (range 20–25) | UK roasting guides |
| Medium — internal temp | 60°C / 140°F | FSA / thermometer |
| Well done — min per 500 g | 30 min (range 25–30) | UK roasting guides |
| Well done — internal temp | 70°C / 158°F | FSA / thermometer |
| Base offset | 25 min | Standard |
| Oven | 220°C sear for 20 min, then 180°C | Method |
| Resting | 15 min | Best practice |
— Beef cooking time —
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()
total_min = min_per_500g × (weight_g / 500) + base_offset
range = [lo_per_500g … hi_per_500g] × (weight_g / 500) + base_offset
conventional_oven = fan_temp + 10–20°C (same time)
fahrenheit = derived table from °C
— algorithm —
lookup(meat, cut, doneness) → point_estimate → guidance_range
→ internal_target_temp → verify_with_thermometer()
Public roasting guidance applied deterministically — this is not a food-safety authority. Always cook to the stated internal temperature, measured with a meat thermometer.
Frequently Asked Questions
A 0.5 kg roast beef takes about 50 min for medium (40 min rare, 1 hr well done) at 180°C fan.
Roast at 180°C fan (190°C conventional / 350°F). Sear at 220°C for 20 min, then reduce to 180°C for the rest. Rest loosely covered 15–20 min before carving.