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HOW TO USE YOUR CARAVAN’S EQUIPMENT
Gas Dish
Mark
1/4 - 1/2 90°C110°C 130°C Meringues
1110°C 130°C 150°C Stewed fruit
2 120°C 140°C 160°C Rich fruit cake, rice pudding
3 130°C 150°C 170°C Baked custard, shortbread finger
4 140°C 160°C 185°C Victoria sponge
5 155°C 180°C 200°C Whisked sponges, ginger nuts
6 170°C 190°C 215°C Short crust pastry
7 185°C 210°C 230°C Bread, scones, flaky pastry
8 200°C 220°C 245°C Puff pastry
Care should be taken not to overload the oven, allow adequate spacing to ensure free
circulation of heat.
When roasting with aluminium foil ensure the foil does not impair circulation of heat or
block any oven flue outlet.
Temperature control
The temperature in the oven is controlled by a thermostatic gas tap and is variable over the
range 130°C to 240°C.
The table provides a guide to the approximate temperatures at each of the shelf positions with
respect to the gas mark setting. Good use can be made of the temperature variation between
the shelf positions, as 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.
Table 1: Temperature zones
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