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20
Food Type Temp. Setting °C Time Approx. Shelf Position
Miscellaneous
Yorkshire pudding:
- large 220 200 40 - 48 4 - 5
- small 220 200 15 - 20 4 - 5
Shortcrust pastry 200 180 depends on filling 4 - 5
GENERAL BAKING GUIDE
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.
4
Follow the temperatures suggested in the
recipe and then adjust accordingly to the
conversion table.
4
Do not attempt to make Christmas cakes
larger than the oven can cope with, you
should allow at least 25mm (1”) space
between the oven walls and the tin.
4
Always follow the temperatures
recommended in the recipe.
4
To protect a very rich fruit cake during
cooking, tie 2 layers of brown paper
around the tin.
4
We recommend that the cake tin is not
stood on layers of brown paper, as this
can hinder effective circulation of air.
4
Do not use soft tub margarine for rich
fruit cakes, unless specified in the recipe.
4
Always use the correct size and shape of
tin for the recipe quantities.
Trouble-shooting – fruit cakes
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