Conventional oven
(i) Turn the selector control knob to
the conventional oven symbol.
(ii) Turn the temperature control knob
to the required temperature.
The temperature you select
corresponds to the temperature in the
middle of the oven.
The top heat comes from the outer
element of the grill, and the base heat
is under the oven base.
Top heat only
(i) Turn the selector control knob to
the top heat symbol.
(ii) Turn the temperature control to the
required temperature.
This setting can be used to brown the
top of dishes such as cauliflower
cheese or baked alaska etc.
Base heat only
(i) Turn the selector control knob to
the base heat symbol.
(ii) Turn the temperature control knob
to the required temperature.
This setting can be used to finish
cooking pastry bases, pies or pizzas etc.
Fan oven
(i) Turn the selector control knob to
the fan oven symbol.
(ii) Turn the temperature control knob
to the required temperature.
The fan oven comes on when the oven
is switched on and circulates the air
around the oven to give a fairly even
temperature throughout the oven.
Fan and base heat only
(i) Turn the selector control to the fan
and base heat symbol.
(ii) Turn the temperature control knob
to the required temperature.
This setting can be used to finish items
without a top crust - eg; jam tarts, open
mince pies and flans.
Intensive bake
(i) Turn the selector control to the
intensive bake symbol.
(ii) Turn the temperature control to the
required temperature.
This setting can be used for items with
a high moisture content - eg; fruit
flans, quiches and cheese cake.
16
USING THE MAIN OVEN
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
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 perfectly can prove
difficult, as you are 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.
•
Turkey should be roasted at
180˚C for 20 minutes per 1lb,
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 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.
21
USING THE OVENS
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