Using
the
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 forthe recipe quantities.
Roast
turkey
Roasting turkey perfectly 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 basting
is
necessary.
The
breast meat can be covered once
browned.
• Turkey should be roasted
at
170
-
190'C
for
20
minutes per
11b,
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
11b
to the cooking time.
• If roasting turkey covered with
foil,
add
5 minutes per
11b
to the
cooking
time.
To
test
if
the turkey
is
cooked, push a
fine skewer into the thickest
part
of
the
thigh.
Ifthejuices
run clear, the turkey
is
cooked. If the
juices
are still pink,
the turkey
will
need longer cooking.
12
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