Using the Ovens
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 gas mark 4 for 20 minutes per 1lb, 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 lb to the cooking time.
■If roasting turkey covered with foil, add 5 minutes per 1lb to the cooking 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.
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 for the recipe quantities.
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