Dacor DR30EIFS User Manual

• 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 particu-

larly well and two of them will fit side by side in a

30-inch oven. The kit also comes with a grill that fits

inside the pan to cook flat cuts of meat.

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%

20%

7000

25%

20%

20-25%

Cooking Tips

Food Placement

NOTE: The rack positions mentioned below are counting

from the bottom up.
• For best results when baking on two racks, use rack

positions #2 and #4 or #1 and #3 with the oven set

to Pure Convection or convection bake mode. For best

results when baking on three racks, use rack positions

#1, #3 and #5 with the oven set to Pure Convection

mode.

• Turn pans on the racks so that the long sides run left

to right, as you face them.

• Your Dacor GliderRack oven racks are good for cook-

ing heavy food items. You can pull them out further

than standard racks, 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 Dacor baking stone, use rack

position #1 for best results.

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 pack-

age 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.

7
6

oven rack positions