Ariston FI7 871 SC IX A AUS Довідковий посібник - Сторінка 4

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WARM KEEPING

WARM

For keeping just-cooked food hot and

crisp.

SLOW COOKING

SLOW

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.

8-9

9-9