When do you want to eat?
What's cooking?
Pick a centrepiece and the sides. The weight sets the roasting time; everything else has a set time.
Centrepiece
From the oven
On the hob and to finish
How Readyby works out the times
The awkward part of a roast dinner is never one dish on its own, it is landing the meat, the potatoes and the veg at the same moment. Readyby schedules backwards from the time you want to serve. Each dish has a cooking time, fixed for the sides and set by weight for the meats, and the meats also carry a rest, so they come out of the oven early, sit, and are carved just as everything else is dished up.
Roasting times follow the USDA and FoodSafety.gov roasting guidance, and the pull temperatures are the USDA safe minimums: 165F for all poultry, and 145F with a three-minute rest for beef, pork and lamb. A clock is only ever an estimate, so Readyby shows a time window and always names the temperature to check with a thermometer, which is the only thing that actually tells you a joint is done.
Two things fall out of scheduling backwards. If two dishes in the oven want different temperatures at the same time, Readyby flags it with the exact minutes and both temperatures. And while a joint rests out of the oven, the oven is free and still hot, which is the moment to turn it up for the roast potatoes. Readyby spots that gap and tells you.
It plans from the longer end of each time range, so you are never caught short, and it is a guide, not a substitute for a thermometer.