Belling FSE 54 DO Users Manual & Installation Handbook page 24

USING THE MAIN OVEN - ELECTRIC FANNED
Traditional fruit cakes
It should be remembered that ovens can
vary over time, therefore cooking times
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when baking fruit cakes.
It is necessary therefore, to test the cake
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warmed skewer inserted into the centre
of the cake. If the skewer comes out
clean, then the cake is cooked.
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in the recipe and then adjust
accordingly to the conversion table.
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cakes larger than the oven can cope
with, you should allow at least 25mm
(1 inch) space between the oven walls
and the tin.
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recommended in the recipe.
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cooking, tie 2 layers of brown paper
around the tin.
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not stood on layers of brown paper, as
this can hinder effective circulation of
air.
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recipe.
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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
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is necessary. The breast meat can be
covered once browned.
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is completely thawed and that the
giblets are removed before cooking.
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180°C for 20 minutes per 450g (1lb),
plus 20 minutes, unless packaging
advises otherwise.
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breast side down, for half of the cook
time, and then turned over for the
remainder of the cooking time.
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per 450g (1lb) to the cooking time.
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add 5 minutes per 450g (1lb) to the
cooking time.
To test if the turkey is cooked, push a
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thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink, the
turkey will need longer cooking.