Dacor DO130 - The Best Use of Bake Ware; High Altitude Cooking

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The Best Use of Bake Ware
• You should bake cakes, quick breads, mufns and cookies
in shiny, reective 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 proles, will give you the best results.
• Bake most frozen foods in their original foil containers,
placed at on a cookie sheet. Follow the package recom-
mendations.
• 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 t 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 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 specic 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
Kit may used
two ways