Cooking Tips

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 package recommendations.

•When using glass bake ware, reduce the recipe tem- perature 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.

•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 particularly well and two of them will fit side by side.

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 recipes accordingly. You may also consult a cookbook on high altitude cooking for specific recommendations.

 

Baking

 

 

Altitude

powder

Sugar for each

Liquid, for each

for each

teaspoon,

(feet)

cup add:

teaspoon,

decrease by:

 

 

 

decrease by:

 

 

3000

5-10%

10 - 25%

5-10%

5000

10%

10%

20%

 

 

 

 

7000

25%

20%

20 - 25%

 

 

 

 

“V” shaped rack

Grill

OR

Deep dish broil-roast pan

(One per kit)

Optional Broil and Roast Pan Kit

(AORPVR)

22