Cooking Time Calculator
Convert cooking times between oven, slow cooker, and pressure cooker. Includes method conversion charts, a food-specific time guide, and practical tips for each cooking method.
Converting cooking times between methods is one of the most common questions when adapting recipes. The basic principle: slow cookers extend time dramatically (what takes 1 hour in the oven takes 6–8 hours on Low), while pressure cookers compress it (that same 1-hour dish takes around 20–25 minutes at pressure).
These conversions work reliably for moist dishes — stews, braises, curries, soups. Dry roasts and anything requiring a crust (crackling, browned skin) do not transfer directly to a slow cooker without modification. For those dishes, use an oven or a combination approach: slow cooker for the bulk of the cooking, then a blast in a hot oven or under the grill to finish.
Oven to Slow Cooker Conversion
General guide for converting oven recipes to slow cooker settings. Add 10–15% more liquid than the oven recipe calls for, as slow cookers do not evaporate moisture.
| Oven | Slow Cooker Low | Slow Cooker High | Best For |
|---|---|---|---|
| 15–30 min at 200°C | 4–6 hr | 1.5–2.5 hr | Soups, quick casseroles |
| 30–60 min at 180°C | 6–8 hr | 3–4 hr | Stews, curries, dhal |
| 1–2 hr at 160°C | 8–10 hr | 4–6 hr | Braises, pot roast, ribs |
| 2–4 hr at 140°C | 10–12 hr | 6–8 hr | Brisket, pulled pork, oxtail |
Oven to Pressure Cooker Conversion
Pressure cookers (including Instant Pot) cook at around 120°C under steam pressure — much hotter than boiling water. Timing below is from when full pressure is reached.
| Oven | Pressure Cooker | Best For |
|---|---|---|
| 20–30 min at 200°C | 5–8 min | Vegetables, fish |
| 30–45 min at 180°C | 10–15 min | Chicken pieces, lentils |
| 1 hr at 180°C | 20–25 min | Whole chicken, pork shoulder |
| 1.5 hr at 160°C | 28–35 min | Beef stew, lamb shanks |
| 2 hr at 160°C | 35–45 min | Pot roast, large pieces |
| 3 hr at 150°C | 50–60 min | Brisket, oxtail, short ribs |
Cooking Times by Food & Method
Approximate cooking times across all three methods. Actual times vary by exact weight and equipment. Always check doneness with a thermometer.
| Food | Oven | Slow — Low | Slow — High | Pressure |
|---|---|---|---|---|
| Whole chicken (1.5kg) | 1 hr 30 min at 200°C | 7–8 hr | 3.5–4 hr | 25–30 min |
| Beef brisket (1kg) | 3–4 hr at 150°C | 10–12 hr | 6–8 hr | 55–65 min |
| Lamb shoulder (1.2kg) | 3–3.5 hr at 160°C | 8–10 hr | 5–6 hr | 40–50 min |
| Pork belly (1kg) | 2.5–3 hr at 160°C | 8–10 hr | 4–5 hr | 35–40 min |
| Beef stew (serves 4) | 2 hr at 160°C | 8–10 hr | 4–6 hr | 35–40 min |
| Chicken curry (serves 4) | 45 min at 180°C | 6–8 hr | 3–4 hr | 15–20 min |
| Dried beans (soaked) | 1–1.5 hr at 180°C | 8–10 hr | 4–5 hr | 20–30 min |
| Lentil soup | 40–50 min at 180°C | 6–8 hr | 3–4 hr | 12–15 min |
Pressure cooker times are from when full pressure is reached, not from switching on. Add 5–10 minutes for the pot to come up to pressure.
Tips for Converting Between Cooking Methods
Always brown meat before adding it to a slow cooker — searing creates the Maillard reaction, which develops the deep flavour that slow cooking alone cannot.
Slow cookers produce steam that collects in the lid. Resist the urge to lift the lid — each peek adds 15–20 minutes to the cooking time.
Add dairy (cream, milk, yoghurt, cheese) in the last 30 minutes of slow cooking to prevent curdling.
Pressure cookers require liquid to generate steam. Always add at least 250ml of liquid when pressure cooking, even for meats that release their own juice.
For pressure cooker timing, start the clock once full pressure is reached (the valve hisses or the indicator is up) — not from when you switch it on.
Thicker cuts of meat cook more slowly than thinner cuts even at the same weight. A thick rolled joint takes longer than a flat piece of the same weight.
Frequently Asked Questions
How do I convert oven cooking time to slow cooker?
A general rule: 30–60 minutes in the oven at 180°C converts to 6–8 hours on slow cooker Low, or 3–4 hours on High. One hour in the oven at 160°C becomes 8–10 hours on Low, or 4–6 hours on High. Liquid-based dishes convert most reliably — dry roasts need added liquid in a slow cooker.
How do I convert oven time to pressure cooker?
Pressure cookers reduce cooking times by 60–70%. One hour in the oven becomes around 20–25 minutes at pressure. Two hours becomes around 35–45 minutes. Times vary by food — dense cuts of meat need longer than fish or vegetables.
Does slow cooker Low or High make a difference?
Low and High reach the same final temperature (around 90°C / 195°F), but Low takes longer to get there. High is roughly twice as fast as Low. Most dishes taste better on Low — the longer, gentler cook breaks down collagen more effectively. High is useful when time is short.
How do I adjust cooking time for different weights of meat?
For roasted meats, use minutes per kilogram. Chicken: 90–100 min/kg at 200°C. Beef (rare): 20 min/kg at 200°C. Lamb: 25–30 min/kg. Pork: 35 min/kg. Always verify with a meat thermometer — internal temperature is more reliable than time alone.
Can I cook any dish in a slow cooker?
Slow cookers work best for braised meats, stews, soups, curries, and bean dishes. They are not suitable for pasta, fish, dishes that need to brown or crisp, or anything requiring dry high heat. Always brown meat separately before adding to a slow cooker for better flavour.
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