Ariston FI7 871 SC IX A AUS Reference Manual page 4

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.
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