Cooking Times for a 1.5kg Roast pork
| Weight | Cooking time | Internal temp |
|---|---|---|
| 1.5 kg | 2 hr | 71°C |
🌡️ 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
How This Calculator Works — Formula & Method
Source: standard UK roasting guidance · applied deterministically · verify with a thermometer
| Constant | Value | Source |
|---|---|---|
| Min per 500 g | 30 min (range 30–35) | UK roasting guides |
| Internal target | 71°C / 160°F | FSA / thermometer |
| Base offset | 30 min | Standard |
| Oven | 220°C sear for 25 min, then 180°C | Method |
| Resting | 15 min | Best practice |
— Pork 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 1.5 kg roast pork takes about 2 hr at 180°C fan, to an internal temperature of 71°C.
Roast at 180°C fan (190°C conventional / 350°F). For crackling: blast at 220°C for 25 min, then 180°C. Internal 71°C. Rest 15 min.