Dacor MOR Manuale Utente

22

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 package 

recommendations.
when using glass bake ware, reduce the recipe tem-

• 

perature 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 fit side by side in a 30-inch oven.

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 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%

10%

20%

7000

25%

20%

20 - 25%

Deep Dish broil-roast pan 

(one per kit)

“v” shaped rack

grill