Cooking Times: Complete Kitchen Timer Guide
Your definitive reference for perfect cooking times. Bookmark this page!
Eggs
Start with room temperature eggs in boiling water for best results.
| Type | Time | Result |
|---|---|---|
| Soft boiled | 6 min | Runny yolk, set white |
| Medium boiled | 8 min | Jammy yolk |
| Hard boiled | 12 min | Fully set yolk |
| Poached | 3-4 min | Runny yolk, set white |
Tip: Transfer to ice water immediately after cooking to stop the process.
Pasta
Cook in salted boiling water. Times shown are for al dente; add 1-2 minutes for softer pasta.
| Type | Time (al dente) |
|---|---|
| Spaghetti | 8-10 min |
| Penne | 11-13 min |
| Fusilli | 10-12 min |
| Farfalle | 10-12 min |
| Linguine | 9-11 min |
| Fresh pasta | 2-4 min |
Rice
Use the absorption method: bring to boil, reduce heat, cover, and simmer.
| Type | Water Ratio | Time |
|---|---|---|
| White long grain | 1:1.5 | 18 min |
| Basmati | 1:1.5 | 15-18 min |
| Jasmine | 1:1.25 | 15-18 min |
| Brown rice | 1:2.5 | 45-50 min |
| Risotto (Arborio) | Gradual add | 18-20 min |
Tip: Let rice rest covered for 5 minutes after cooking for fluffier results.
Vegetables (Steaming)
| Vegetable | Time |
|---|---|
| Broccoli florets | 5-7 min |
| Carrots (sliced) | 7-10 min |
| Green beans | 5-7 min |
| Asparagus | 4-6 min |
| Cauliflower | 6-8 min |
| Potatoes (cubed) | 15-20 min |
Meat (Internal Temperature)
Always use a meat thermometer for safety. Rest meat for 5-10 minutes after cooking.
Chicken
Internal temp: 165°F / 74°C
Breast (baked): 25-30 min at 400°F | Thighs: 35-45 min
Beef Steak
- Rare: 125°F / 52°C
- Medium-rare: 135°F / 57°C
- Medium: 145°F / 63°C
- Well-done: 160°F / 71°C
Pork
Internal temp: 145°F / 63°C
Chops (1 inch): 8-10 min total | Tenderloin: 20-25 min at 400°F
Use Our Kitchen Timer
Set quick timers with our Kitchen Timer featuring preset cooking times for common foods.
Open Kitchen Timer