Setup and user guide

SLOW

SLOW COOKING

For cooking meat (at 90°C) and fish

(at 85°C) 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.