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.
•Followthe temperatures recommended in the recipe and then adjust accordingly to the conversion table on page 11.
•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.
•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 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.
•Always make sure that the turkey is completely thawed and that the giblets are removed before cooking.
•Turkey should be roasted at 150˚C - 160˚C (fanned) or 150˚C - 160˚C (conventional) for 20 min-
utes per 1lb, plus 20 minutes, unless packaging advises other- wise.
•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.
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