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4
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.
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