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
diffic
ult
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 accord-
ingly to the conversion table.
•
c hristmas
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.
•
rich
fruit
cakes,
unless
specifie
in
the recipe.
•
Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
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
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.
13
do not attempt to make
do not use soft tub margarine for
roasting turkey involves cooking two
