Cooking Tips; Oven Rack Positions - Dacor Epicure ER36D Use & Care Manual

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 the optional 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, dark-
ened, 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.

Cooking Tips

• 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 nec-
essary 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)
3000
5000
7000
23
Baking Powder
Sugar for
for each
each teaspoon
teaspoon
decrease by:
decrease by:
5-10% 10-25%
10% 10%
25% 20%
Liquid, for
each cup add:
5-10%
20%
20-25%