Dacor ER48D Use & Care Manual

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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)

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.
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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.

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Turn pans on the racks so that the long sides run left to right,

as you face them.

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When you are cooking a food item that is very heavy, use a

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.

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When using the optional baking stone, use rack position #1

for best results. If you put a baking stone on a 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.

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.

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Use the pan size and type recommended by the recipe for

best results.

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Oven Rack Positions