New World NW541ETC, Users Manual & Installation Handbook

9.100

USING THE MAIN OVEN - ELECTRIC

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.
•  Follow the temperatures suggested 

in the recipe and then adjust accord-

ingly to the conversion table.

•  Do not attempt to make Christmas 

cakes larger than the oven can cope 

with, you should allow at least 25mm 

(1”) space between the oven walls 

and the tin.

•  Always follow the temperatures rec-

ommended in the recipe.

•  To protect a very rich fruit cake dur-

ing 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 bast-

ing is necessary. The breast meat can be 

covered once browned.
•  Always make sure that the turkey is 

completely thawed and that the gib-

lets are removed before cooking.

•  Turkey should be roasted at 160°C 

- 180°C (fanned) or 180°C - 200°C 

(conventional) for 20 minutes per 

450g (1 lb), 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 450g (1 lb) to the cooking time.

•  If roasting turkey covered with foil, 

add 5 minutes per 450g (1 lb) 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.