Dacor DO230 - Manual (Page 24)

22
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.
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 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 reci-
pes 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%
optional Broil and roast Pan Kit
(aorPVr)
Deep dish broil-roast pan
(one per kit)
“v” shaped rack grill
or