17
Using the Ovens
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.
When using the fanned oven,
refer to the temperature conver-
sion chart.
• To protect a very rich fruit cake
during cooking, stand the cake tin
in a larger tin, or 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 quanti-
ties.
Cooking frozen & chilled foods
• When cooking frozen or chilled
foods, please follow the manufactur-
er’s instructions.
• If cooking more than one tray or
item, cooking times may need to
be increased.
• Please ensure that foods are pip-
ing hot before consumption.
• Due to the many variations of
frozen and chilled foods, always
use the temperature setting
stated on food packaging.
• Always preheat the oven.
• Never overload the tray - eg; oven
chips - should be placed onto the
baking tray in one even layer for
satisfactory cooking.
• Follow the cooking times given on
packaging but remember they are
only intended as a guide and do
not take individual preferences
into account.
• Always cook frozen convenience
foods straight from the freezer,
unless packaging advises oth-
erwise.
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