Kitchen timer
One timer per pan. Tap a preset or set your own, label it, and every one rings on its own.
Cooking now (0)
No timers yet. Tap a preset above or set a time; run as many as you like side by side. They survive a page reload.
Common cooking times
Starting points, not rules. Times vary with your stove, pan, altitude and the size of what you are cooking.
| Food | Time | Note |
|---|---|---|
| Dried spaghetti | 8–12 min | Check the packet; taste a minute early |
| Fresh pasta | 2–4 min | Floats when nearly done |
| White rice (absorption) | 15–20 min + 5–10 min rest | Lid on, low heat |
| Brown rice | 35–45 min | Rest 10 min off the heat |
| Boiled egg (large, from fridge) | 6 min jammy · 9–10 min hard | See the egg timer for sizes |
| Chocolate-chip cookies | 9–12 min at 350–375°F | Edges set, centres soft |
| Roasted vegetables | 25–45 min at 400–425°F | Cut evenly; turn halfway |
| Steak resting | 5–10 min | Or about half the cooking time |
| Bread dough, first rise | 1–2 h | Until roughly doubled |
For meat and poultry, time is a guide and temperature is the test. USDA safe minimum internal temperatures include 145°F (63°C) for whole cuts of beef, pork and lamb with a 3-minute rest, 160°F (71°C) for ground meat, and 165°F (74°C) for all poultry.
Need a single big dial instead? Try the egg timer, the tea timer, or a fixed length like the 10 minute timer.
Questions
Can I run several cooking timers at once?
Yes. Every preset or custom time you start becomes its own labelled timer, each with its own alarm. Run the pasta, the sauce and the garlic bread side by side.
Will the alarm go off if my phone screen turns off?
Keep the tab open and leave “keep screen awake” on in the settings, which stops most phones from locking while a timer runs. If the phone locks anyway, the timer remembers its end time and catches up when you return; alarm sound while locked depends on the phone.
Are the cooking times exact?
They are common starting points. Pan, altitude, the size of the food and your appliance all change things, so check the packet or recipe and use a thermometer for meat. The USDA lists safe minimum internal temperatures, such as 165°F (74°C) for poultry.