Traditional Fruit Cakes; Roast Turkey - Belling FS50SO WH Users Manual & Installation Handbook

Traditional fruit cakes

It should be remembered that all ovens
can vary, 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.
Follow the temperatures suggested in
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the recipe and then adjust
according to the temperature con-
version chart
Do not attempt to make Christmas
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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.
Always follow the temperatures rec-
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ommended in the recipe.
To protect a very rich fruit cake dur-
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ing cooking, tie 2 layers of brown
paper around the tin.
We recommend that the cake tin is
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not stood on layers of brown paper,
as this can hinder effective circula-
tion of air.
Do not use soft tub margarine for
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rich fruit cakes, unless specified in
the recipe.
Always use the correct size and
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shape of tin for the recipe quantities.
USING THE OVEN
13

Roast turkey

Roasting turkey involves cooking two dif-
ferent 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
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completely thawed and that the
giblets are removed before cooking.
Turkey should be roasted at 150˚C -
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160˚C for 20 minutes per lb, plus 20
minutes, unless packaging advises
otherwise.
The turkey can be open roasted,
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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 min-
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utes per 1lb to the cooking time.
If roasting turkey covered with foil,
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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.