STOVES SEB900MFSe, Users Manual & Installation Handbook

USING THE MAIN OVEN

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 

accordingly 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 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.

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  160°C  - 

180°C for 20 minutes per 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 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.
Roasting guide
The times given in the roasting guide 

are only approximate, because the size 

and age of the bird will influence cooking 

times as will the shape of a joint and the 

proportion of the bone.
Frozen meat should be thoroughly thawed 

Biscuits
Shortbread rounds
Nut brownies
Brandy snaps
Flapjacks
Ginger nuts

160
170
160
160
160

25 - 35 mins
20 - 25 mins
10 - 12 mins
20 - 25 mins
10 - 20 mins