Dacor ER30DSR, ER30D-C Cooking Tips, Food Placement, Best Use of Bake Ware, High Altitude Cooking

Cooking Tips

Food Placement

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

•Typically, when baking on 2 racks, use rack positions #2 and #4 or #1 and #3. When baking on 3 racks, use rack positions #1, #3, and #5.

•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 the 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 #1 for best results.

•If you put a baking stone on the 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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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 containers, placed flat on a cookie sheet. Follow the package 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.

•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 a 30-inch oven.

High Altitude Cooking

Due to the lower atmospheric pressure at higher altitudes, 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 Powder	Sugar	Liquid,
Altitude	for each	for each
			for 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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