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USING THE MAIN OVEN - ELECTRIC
Traditional fruit cakes
It should be remembered that ovens can
vary over time, therefore cooking times
canvary,makingitdifficu ttobeprecise
when baking fruit cakes.
It is necessary therefore, to test the cake
beforeremovalfromtheoven.Useafin
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.
• do not attempt to make c hristmas
cakes larger than the oven can cope
with, you should allow at least 25mm
(1”)spacebetweentheovenwalls
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.
• do not use soft tub margarine for
richfruitcakes,unlessspecifie in
the recipe.
• Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
r oasting 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 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)or180°C-200°C
(conventional)for20minutesper
450g(1lb),plus20minutes,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
per450g(1lb)tothecookingtime.
• If roasting turkey covered with foil,
add5minutesper450g(1lb)tothe
cooking time.
To test if the turkey is cooked, push a
fin skewerintothethickestpartofthe
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink, the
turkey will need longer cooking.
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