USING THE MAIN OVEN - ELECTRIC
Traditional fruit cakes
It should be remembered that ovens can vary
over time, therefore cooking times can vary,
making it difficult to be precise when baking fruit
cakes.
It is necessary therefore, to test the cake before
removal from the oven. Use a fine skewer
inserted into the centre of the cake. If the skewer
comes out clean, then the cake is cooked.
•
Follow the temperatures suggested in the
recipe and then adjust accord-ingly to the
conversion table.
•
do not attempt to make christmas cakes
larger than the oven can cope with, you
should allow at least 25mm (1”) space
between the oven walls and the tin.
•
Always follow the temperatures rec-
ommended in the recipe.
•
To protect a very rich fruit cake dur-ing
cooking, tie 2 layers of brown paper around
the tin.
•
We recommend that the cake tin is not stood
on layers of brown paper, as this can hinder
effective circulation of air.
•
do not use soft tub margarine for rich fruit
cakes, unless specified in the recipe.
•
Always use the correct size and shape of tin
for the recipe quantities.
Roast turkey
Roasting turkey involves cooking two different
types of meat - the delicate light breast meat,
which must not be allowed to dry out, and the
darker leg meat, which takes longer to cook.
The turkey must be roasted long enough for the
legs to cook, so frequent bast-ing is necessary.
The breast meat can be covered once browned.
•
Always make sure that the turkey is
completely thawed and that the gib-lets are
removed before cooking.
•
Turkey should be roasted at 160°c -180°C
(fanned) or 180°C - 200°C
(conventional) for 20 minutes per 450g (1 lb),
plus 20 minutes, unless packaging advises
otherwise.
•
The turkey can be open roasted, breast side
down, for half of the cook time, and then
turned over for the remainder of the cooking
time.
•
If the turkey is stuffed, add 5 minutes per
450g (1 lb) to the cooking time.
•
If roasting turkey covered with foil, add 5
minutes per 450g (1 lb) to the cooking time.
To test if the turkey is cooked, push a skewer
into the thickest part of the thigh. If the juice
runs clear, the turkey is cooked. If the juices
are still pink, the turkey will need longer
cooking.
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