Technical information

Chapter 4 CARAVAN EQUIPMENT

8. Oven shelves : the oven shelves have been designed to allow good

circulation at the rear of the oven and are also fitted with a raised bar

to prevent trays or dishes making contact with the back of the oven.

To remove a shelf, pull forward until it stops, raise at front and remove.

Temperature Control

The temperature control in the oven is controlled by a thermostatic gas

tap and is variable over the range 130°C to 240°C. Approximate

temperatures for the settings on the control knob are shown in the table

below. The temperatures indicated refer to the centre of the oven and at

any particular setting the oven will be hotter at the top and cooler towards

the base. The variation between top and centre, and centre to bottom is

approximately equivalent to one gas mark. Good use can be made of the

temperature variation in that several dishes requiring different

temperatures may be cooked at the same time. In this way maximum

benefit can be obtained from the gas used to heat the oven. Care should

be taken not to overload the oven, adequate spacing being used to allow

free circulation for heat.

GAS TEMPERATURE

MARK 6000/6100

1/4-1/2 265-275 °F 130-135 °C very cool meringues

1 285 140 cool stewed fruit

2 300 150 cool rich fruit cake

3 330 165 warm baked custards

4 355 180 moderate victoria sandwich

5 385 195 fairly hot whisked sponges

6 410 210 hot shortcrust pastry

7 430 220 hot bread, scones

8 445 230 very hot puff pastry

9 465 240 very hot quick browning

COOKING APPLIANCES (continued)