Использование И Уход для Dacor ER30DSRCLP

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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 particu-

larly 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.

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%

Cooking Tips

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 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.

•  When using the optional baking stone, use rack posi-

tion #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, 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.

•  Use the pan size and type recommended by the recipe 

for best results.

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