Bailey 2002 PAGEANT Auvergne, Owner'S Manual

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74
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)