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The Best Use of Bake Ware
You should bake cakes, quick breads, mufns, and •
cookies in shiny, reective 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 proles, will give
you the best results.
Bake most frozen foods in their original foil contain-•
ers, placed at 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 t side by side in a 30-inch oven.
Cooking Tips
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 nal pan rising develops a better avor. 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 specic 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%
Optional Broil and Roast
Pan Kit (AORPVR)
OR
Deep dish broil-boast ban
(One per kit)
“V” shaped rack Grill