Belling FSDF 60 DO, Руководство по обслуживанию

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USING THE MAIN OVEN - ELECTRIC FANNED
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.
• Follow the temperatures suggested
in the recipe and then adjust accordingly
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 inch)
space between the oven walls and the tin.
• Always follow the temperatures
recommended in the recipe.
• To protect a very rich fruit cake during
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 basting
is necessary. The breast meat can be
covered once browned.
• Always make sure that the turkey is
completely thawed and that the giblets are
removed before cooking.
• Turkey should be roasted at 150°C
- 160°C 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.