Bailey Discovery 100, Руководство пользователя, Страница: 53 / 101

4-13
Caravan Equipment
4
4.7.2 Oven
1. Ensure the gas cylinder is connected and turned on. In the event of a gas smell turn off at gas
cylinder and contact supplier.
2. Remove all accessories and packing that may be in the oven and clean the interior before using it for
the first time. Use soap and water and rinse carefully.
3. To light : Open door, push in the control knob and turn to gas mark 9. Hold a lighted match or taper
to the burner and push the control knob in and hold. The burner should ignite and the control knob
should be held in for 10-15 seconds before release. If the burner goes out, repeat procedure holding
control knob for slightly longer.
4. For models fitted with Spark Ignition the procedure is similar except that the burner can be ignited by
depressing the ignition button which is located on the fascia. Ignition must be carried out with the
door open, and if the burner has not lit within 15 seconds the control knob should be released and
the oven left for at least 1 minute before a further attempt to ignite the burner.
5. Place the oven shelf in the required position and close the door. Set the control knob to approximately
gas mark 5 and heat the oven for about 30 minutes to eliminate any residual factory lubricants that
might impart unpleasant smells to the meals being cooked.
6. To turn off : turn the control knob until the dot on the control knob is aligned with the dot on the
control panel.
7. Flame Failure Device (FFD) : the oven burner is fitted with a flame sensing probe which will
automatically cut off the gas supply in the event of the flame going out.
8. Oven shelf : the oven shelf is designed to allow good circulation at the rear of the oven and is fitted
with a raised bar to prevent trays or dishes making contact with the back of the oven. Additional
shelves are available through our local caravan retailer.
4.7.3 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