The Best Use Of Bake Ware; High Altitude Cooking - Dacor MORS130S Use And Care Manual

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 fiat on a cookie sheet. Follow the package
recommendations.
° When using glass bake ware, reduce the recipe tem-
perature by 25°I:, 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 in a 30-inch oven.
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.
3000 10 - 25% 5-10%
5000 10% 20%
7000 20% 20- 25%
decrease by:
5-10%
10%
25%
"V"shaped rack
Grill
OR
Deep dish broil-boast ban
(One per kit)
Optional Broil and Roast
Pan Kit (AORPVR)
22