Fresco® | Low-temperature cooking

Gently cooks meat and fish, up to 75°. Enhance the flavour of food, preserve its natural moisture, texture, nutritional properties. The secret of great chefs.
Slow, low-temperature cooking means cooking meat or fish for a prolonged time at temperatures between 50°C and 75°C. Our grandmothers’ best-kept secret, low-temperature cooking is now increasingly popular among the greatest chefs. Indeed, it is recommended by nutritionists because this gentle, gradual cooking method does not dry food out with aggressive temperatures, retaining colour and above all taste, without the need for condiments. At the end of the cycle you can choose whether to keep it warm at 60°C or blast chill it at 3°C.
Slow cooking at low temperature has deep roots in the history of food, but nowadays it is one of the most refined cooking methods, only used in the top restaurants. With Fresco® you can have it in your home and use it every day.