4
WARM
WARM KEEPING
For keeping just-cooked food hot and
crisp.
SLOW
SLOW COOKING
For cooking meat and fish gently
while keeping them tender and succulent. We
recommend searing roasting joints in a pan first
to brown the meat and help seal in its natural
juices. Cooking times range from two hours for
fish weighing 300 g to four or five hours for fish
weighing 3 kg, and from four hours for joints of meat
weighing 1 kg to six or seven hours for joints of meat
weighing 3 kg. For meat, times range from 4 hours
for 1 kg joints to 6-7 hours for 3 kg joints.
