USING THE TOP OVEN - 90cm ONLY
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
warmed skewer inserted into the centre of
the cake. If the skewer comes out clean,
then the cake is cooked.
•
Do not attempt to make Christmas
cakes larger than the oven can cope
with, you should allow at least 25mm
(1 inch) 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 gas
mark 5 for 20 minutes per 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 lb to the cooking time.
•
If roasting turkey covered with foil,
add 5 minutes per 1lb to the cooking
time.
To test if the turkey is cooked, push a
fine skewer into the thickest part of the
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink, the
turkey will need longer cooking.
Roasting guide
The times given in the roasting guide
are only approximate, because the size
and age of the bird will influence cooking
times as will the shape of a joint and the
proportion of the bone.
Frozen meat should be thoroughly thawed
before cooking. For large joints it is advis-
able to thaw over night.
Frozen poultry should be thoroughly
thawed before cooking. The time required
depends on the size of the bird - eg; a
large turkey may take up to 48 hours to
thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively, to
help reduce fat splashing, potatoes or
other vegetables can be roasted around
the meat/poultry.
Notes:
•
When cooking stuffed meat or poultry
calculate the cooking time from the
total weight of the meat plus the
stuffing.
