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