Kitchen timer

How to use the online timer

Kitchen timing is less about the number on the clock and more about knowing what's actually happening inside the food while that number counts down — an egg firming from the outside in, rice absorbing water at a steady rate, a loaf of bread developing its crust before the crumb has fully set. Every timer on this site starts from a specific, defined point, whether that's water at a full rolling boil or an oven that's genuinely preheated, because a vague starting point makes any duration meaningless.

This collection covers the timings that come up constantly in an Australian kitchen: eggs cooked to different degrees of doneness, rice and pasta at a steady simmer, meat and poultry roasted to a safe internal temperature, and the smaller things — a cup of tea steeping, bacon crisping in a pan — that are easy to get wrong by a minute in either direction. Where safety is genuinely at stake, particularly with poultry, the guidance leans on checking temperature rather than relying on time alone.

Pick a timer, let it run in the background while you get on with the rest of the meal, and come back to a food-specific page for the detail on what to actually look for when the buzzer goes.