Cooking Tips

Food Placement

•Typically, when baking on two racks with your oven, use rack positions #3 and #5 (counting from the bottom up). When baking on three racks, use rack positions #2, #4 and #6.

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

•When you are cooking a food item that is very heavy, use a Dacor GlideRack oven rack. You can pull it out further than a conventional rack, 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 a baking stone, use rack position #3 for best results. If you put a baking stone on a GlideRack oven rack, instead of one of the standard oven racks, you can pull the stone out of the oven further, making pizza easier to remove.

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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 (optional), 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 (14°C), 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 in your oven.

“V” shaped rack

Grill

 

OR

Deep dish broil-roast ban

(one per kit)

Optional Broil and Roast Pan Kit

(AORPVR)

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