Dacor dacor Cooking Tips, Food Placement, The Best Use of Bake Ware, High Altitude Cooking, Sugar

Cooking Tips

Food Placement

NOTE: The rack positions mentioned below are counting from the bottom up.

•For best results when baking on two racks, use rack positions #2 and #4 or #1 and #3 with the oven set to Pure Convection or convection bake mode. For best results when baking on three racks, use rack positions #1, #3 and #5 with the oven set to Pure Convection mode.

•Turn pans on the racks so that the long sides run left to right, as you face them.

•Your Dacor GliderRack oven racks are good for cook- ing heavy food items. You can pull them out further than standard racks, making it easier to check the food, stir or add ingredients.

•Heavier roasting pans and dishes will cook better on rack position #1.

•When using the optional Dacor baking stone, use rack position #1 for best results.

•For roasting, Dacor’s optional “V” shaped rack and broil/roast pan works best to allow air circulation around the food. Dacor’s roasting pan works particu- larly well and two of them will fit side by side in a

30-inch oven. The kit also comes with a grill that fits inside the pan to cook flat cuts of meat.

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Oven Rack Positions

The Best Use of Bake Ware

•You should bake cakes, quick breads, muffins and cookies in shiny, reflective pans for light, golden crusts. Avoid old, darkened, warped, dented, stainless steel and tin-coated pans. They heat unevenly and will not give good baking results.

•Use medium gauge aluminum sheets with low sides when preparing cookies, biscuits and cream puffs. Dacor cookie sheets, with their low profiles, will give you the best results.

•Bake most frozen foods in their original foil contain- ers, placed flat on a cookie sheet. Follow the pack- age recommendations. When using glass bake ware, reduce the recipe temperature by 25°F, except when baking pies or yeast breads. Follow the standard recipe baking time for pies and yeast breads.

•Use the pan size and type recommended by the recipe for best results.

High Altitude Cooking

Due to the lower atmospheric pressure at higher alti- tudes, foods tend to take longer to cook. Therefore, recipe adjustments should be made in some cases. In general, no recipe adjustment is necessary for yeast-risen baked goods, although allowing the dough or batter to rise twice before the final pan rising develops a better flavor. Try making the adjustments below for successful recipes. Take note of the changes that work best and mark your reci- pes accordingly. You may also consult a cookbook on high altitude cooking for specific recommendations.

	Baking	Sugar
	Powder		Liquid, for
Altitude		for each
	for each		each cup
(feet)		teaspoon
	teaspoon		add:
		decrease by:
	decrease by:
3000	5-10%	10-25%	5-10%
5000	10%	10%	20%
7000	25%	20%	20-25%

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