Dacor MORD230 - Manual (Page 24)

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%
optional Broil and roast
Pan Kit (aorPVr)
Deep Dish broil-roast pan
(one per kit)
“v” shaped rack grill