Easy2Cook Guide to Low-Temp Slow Cooking in Combi & Convection Ovens

My core technique—the one that delivers maximum operational advantage in food preparation—is slow-braising, including overnight low-temp holding.

What equipment can you use?

The "gastrobot"—i.e., equipment capable of cooking without human intervention—includes:

• Proofer cabinets (enclosed type, e.g., Hurakan HKN-XLT196M)

• Holding/warming cabinets (Henny Penny or Alto-Shaam, any model)

• Combi ovens (Rational, Convotherm, MKN, Electrolux, UNOX, Lainox—any model)

• Convection ovens (Unox, Smeg, Hurakan—any model)

How it works:

Low-temp cooking (65°C, 71°C, 121°C) delivers tender, succulent proteins because the muscle fibers don't have time to fully convert to collagen—you're effectively breaking down the sinew without squeezing the meat dry. This minimizes dehydration (i.e., moisture loss and product shrinkage).

Cooking above 65°C is fully compliant with safety regulations.

Two key factors control shrinkage and cooking loss:

1. Cooking temperature – The higher the heat, the greater the yield loss. Overcooking is a killer—it drives moisture to the surface where it either evaporates or drips away.

2. Internal temperature – Same principle: push it too far, and you're throwing money down the drain. That's why I recommend red meat at 71°C for extended cooks, and 121°C for shorter runs—always target internal temp, not just time. A probe is non-negotiable. Grab a digital thermometer like the Steba AC 11 and use it religiously.

Four key factors for dialing in cook times:

1. Age and cut – Older meat cooks faster, shrinks more, and has a shorter holding life than fresh. The redder the meat, the more myoglobin—meaning that muscle worked hard. Think knuckle, shank, silverside, neck, brisket. Flank, clod, diaphragm, ribeye, and tenderloin? They cook way faster.

2. Starting internal temp – Load your protein straight from the walk-in (3–4°C) into a pre-heated cabinet. Frozen product—say, a block of trim or a Uruguayan/Paraguayan knuckle—will take 1.5–2× longer, and the freeze-thaw tissue damage will cost you extra moisture and yield.

3. Target doneness – The higher the internal temp you're shooting for (e.g., very well done), the longer the cook. All times in this guide are based on hitting 65°C core temp per SanPiN requirements.

4. Product quantity and quality – Hurakan proofers are dead simple to operate. Load your raw product, set the temp (up to 80°C dry—no water; above 80°C, you MUST run wet with water in the pan), and walk away. No flipping, no constant checking, no babysitting. This frees your crew to focus on plating and finishing.

No external ventilation or hoods needed with holding cabinets. Your kitchen air stays fresher, and your electricity bill takes a hit—these units sip power. Since you don't need a hood, you can park the cabinet anywhere: corner of the line, buffet station, even a banquet room. Want to save footprint? Build it into a counter, or—if you're tight on space—drop it right in the dry storage area.

Low-temp ovens also cut your cleaning time. Most product doesn't splatter or cake onto the chamber walls.

Temperature and time matrix for holding cabinets and combi ovens in braise/slow-cook mode

Note: All times based on 100% load capacity.

Braising in stretch film (10+ wraps) or foil – convection or holding cabinet

#	Product	Time (hrs)	Temp	Wrap	Vacuum shelf life
1	Turkey, whole	6	68°C	foil/stretch	10 days
2	Duck, whole	6	70°C	foil/stretch	10 days
3	Goose, whole	6	70°C	foil/stretch	10 days
4	Lamb leg	15	70°C	foil/stretch	10 days
5	Beef leg/knuckle	18	72°C	foil/stretch	10 days
6	Pork leg	18	73°C	foil/stretch	10 days
7	Chicken breast	5	68°C	foil/stretch	10 days
8	Duck breast	5	70°C	foil/stretch	10 days
9	Turkey thigh	5	70°C	foil/stretch	10 days
10	Brisket	8	71°C	foil/stretch	10 days
11	Pastrami	12	71°C	foil/stretch	10 days
12	Pork neck roast (boiled pork)	12	71°C	foil/stretch	10 days
13	Pork hock	12	71°C	foil/stretch	10 days
14	Beef round/back portion	24	71°C	foil/stretch	10 days

Sous-vide in vacuum bags – convection, water bath, or holding cabinet (no sear/finish)

#	Product	Time	Temp	Pack	Shelf life
1	Mussels	30 min	65°C	vac/stretch	5 days
2	Tiger prawns	20 min	65°C	vac/stretch	5 days
3	Squid	25 min	65°C	vac/stretch	5 days
4	Salmonids	45 min	65°C	vac/stretch	5 days
5	Seafood mix (frozen)	60 min	65°C	vac/stretch	5 days
6	Lean white fish	45 min	65°C	vac/stretch	5 days
7	Crab, natural	10 min	65°C	vac/stretch	5 days
8	Lamprey/eel	30 min	65°C	vac/stretch	5 days
9	Fish rolls	50 min	65°C	vac/stretch	5 days
10	Fish balls (frozen)	90 min	65°C	vac/stretch	5 days
11	Chicken breast	55 min	65°C	vac/stretch	5 days
12	Chicken wings	180 min	65°C	vac/stretch	5 days
13	Chicken thighs/drumsticks	120 min	70°C	vac/stretch	5 days
14	Pork loin, bone-in	120 min	65°C	vac/stretch	5 days
15	Pork hock	300 min	65°C	vac/stretch	5 days
16	Lamb leg	300 min	70°C	vac/stretch	5 days

Small-portion sous-vide guide – short cooks

Sous-Vide Table #1

Product	Weight	Time	Temp	Ice bath
Cod fillet	1 kg	20 min	50°C	90 min
Squid	1 kg	15 min	65°C	90 min
Cocktail shrimp	1 kg	15 min	65°C	90 min
Beef tongue	1 kg	24 hrs	70°C	90 min
Beef (boneless rear cut)	1 kg	24 hrs	75°C	90 min
Beef liver	0.5 kg	1 hr	85°C	60 min
Beef heart	0.5 kg	12 hrs	75°C	60 min
Pork leg (boneless)	1 kg	12 hrs	85°C	60 min
Pig ears	1 kg	12 hrs	85°C	90 min
Turkey breast	1 kg	3 hrs	63°C	90 min
Chicken breast	1 kg	2 hrs	63°C	90 min
Chicken hearts	0.5 kg	2 hrs	58.5°C	60 min
Chicken liver	0.5 kg	2 hrs	75°C	60 min
Chicken gizzards	0.5 kg	2.5 hrs	75°C	60 min
Egg	1 pc	20 min	75°C	15 min
Onion	1 kg	3 hrs	85°C	15 min
Carrot	1 kg	3 hrs	85°C	15 min
Bell pepper	1 kg	40 min	85°C	15 min
Button mushrooms	1 kg	40 min	85°C	15 min

Load product in a single layer into vacuum bags, seal, drop into pre-heated sous-vide bath. After cooking, chill in ice water.

Vegetable cooking in combi oven at 100°C

Product	Weight	Method	Time	Ice bath
Bulgur	1 kg	2L water	25 min	15 min
Quinoa	1 kg	2L water	25 min	15 min
Couscous	1 kg	2L water	20 min	15 min
Beetroot	1 kg	Dry	2–2.5 hrs	—
Carrot	1 kg	Dry	45 min	—
Potato	1 kg	Dry	45–60 min	—
Chickpea (soaked)	1 kg	Dry	60 min	—

Holding temps in proofer cabinets (regeneration or hot-holding)

MEAT

Item	Temp
Rare steaks (finish to 65°C before service)	54°C
Burger patty, medium	68°C
Brisket	71–79°C
Beef round/rear cut	71–79°C
Pastrami	71–79°C
Beef ribs – rare (finish to 65°C before service)	54°C
Ribeye – roasted/grilled	60–71°C
Beef ribs well done – beef or pork	71°C
Beef, 2nd/3rd grade	71–79°C
Boiled pork (neck roast)	71–79°C
Pork, any cut	71–79°C
Lamb, any cut	71–79°C

POULTRY

Item	Temp
Chicken, whole (broiler)	71–79°C
Duck, whole	71–79°C
Turkey thigh/breast	71–79°C
Goose	71–79°C

SEAFOOD

Item	Temp
Salmonids (red fish)	71–79°C
Lean white fish	71–79°C
Shrimp	71–79°C

BAKERY

Item	Temp
Shawarma in wrap (pre-made)	49–60°C

MISCELLANEOUS

Item	Temp
Meat/rice/veg casseroles, lasagna	71–79°C
Bread (finished) & warm sandwiches	27–38°C
Egg products & omelets	66–71°C
Regeneration from frozen (any product)	71–79°C
Hummus & veggie pastes	71–82°C
Pasta – gluten & gluten-free	71–82°C
Pizza (holding)	71–82°C
Boiled, rustic-cut, or fried potatoes	82°C
Plated banquet items (ready for service)	60–74°C
Sauces, any	60–93°C
Soups – cooking & regeneration	60–93°C
Veggie fillings & sides (grains & frozen veg)	71–79°C

Regeneration of frozen items

Always regenerate at 70°C. Time depends on volume—dial it in by testing. A full load of 250g frozen portions in a proofer or combi will take 45 min to 1 hour. Thawing 10L soup bags takes at least 4 hours. For large regen loads, set them overnight—and always use water in the catch pan for steam.

Holding and sanitation in low-temp cooking

Flavor and aroma are inseparable—and so is equipment cleanliness. A spotless rig cooks better, lasts longer, and delivers consistently killer results.

Many products have their own distinct aromas, but they also absorb whatever's in the air—good and bad. Most off-odors in foodservice come down to bacterial growth. Sourness, rancidity, mustiness, staleness—that's microbial activity talking.

The simplest way to guarantee clean, honest flavor is impeccable cleanliness—both visible (debris) and invisible (bugs). A solid sanitation program keeps your gear looking sharp, performing at its peak, and—more importantly—prevents foodborne illness before it starts.

Controlled holding environments are non-negotiable for food safety. Temp monitoring during receiving, storage, and cooking is equally critical.

The most reliable way to check safe temps is internal product temperature. A calibrated probe thermometer is your best friend—use it religiously on everything that requires temp-controlled holding.

A comprehensive sanitation program starts with training—personal hygiene, proper raw-handling protocols, cooking to safe internal temps, and routine temp logging on the line.

Most foodborne illness is preventable with proper temp control and a solid sanitation plan. Both are the foundation of quality service and guest satisfaction. Safe handling practices aren't optional—they're mission-critical for your customers' health and safety.

HACCP TEMPERATURE GUIDELINES

Hot Holding
Danger Zone	4–60°C
Critical Zone	21–49°C
Safe Zone	60–74°C

Cold Items
Danger Zone	Above 4°C
Safe Zone	2–4°C

Frozen Products
Danger Zone	Above 0°C
Critical Zone	–18 to 0°C
Safe Zone	–18°C or below