4.8 BAKING GUIDE - CONTINUED
Dish
Recommended
temperature °C
Approximate cooking
time (pre heated oven)
Scones
180
8 - 15
Cakes
Small cakes
Whisked sponge
Swiss roll
Victoria sandwich
(2 x 180mm / 7”)
Genoese sponge
Madeira (180mm / 7”)
160
160
170
160
160
160
15 - 25mins
15 - 20mins
10 - 12mins
20 - 30mins
20 - 25mins
1hr - 1:15hrs
Pastry
Flaky / Puff
Shortcrust
Choux
Plate tarts
(2 x 180mm / 7”)
180
170
170
170
Depending on recipe and
type of filling
Biscuits
Shortbread rounds
Nut brownies
Brandy snaps
Flapjacks
Ginger nuts
160
170
160
160
160
20 - 25mins
20 - 25mins
10 - 12mins
20 - 25mins
10 - 20mins
GB IE
11
© 2018 Focal Point Fires plc.
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 160˚C (fanned) or 160˚C for 20 minutes per 1lb, plus 20 minutes, unless packaging advises other-
wise.
• 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 1lb to cook time.
•If roasting turkey covered with foil, add 5 minutes per 1lb to cook 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.
