Product data

27
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 nal pan rising develops a better avor. Try
making the following adjustments for successful recipes.
Take note of the changes that work best and mark your
recipes accordingly.
Altitude:
Baking
Powder,
for each
teaspoon,
decrease
by:
Sugar, for
each tea-
spoon,
decrease by:
Liquid, for
each cup
add:
3,000 feet 10% 5 - 10% 5 - 10%
5,000 feet 10 - 25% 10% 20%
7,000 feet 25% 20% 20 -25%
High Altitude Cooking
Food Placement
NOTE: The rack positions mentioned are counting from
the bottom up.
• Typically, when baking on 2 racks, use rack positions
#2 and #4 or #1 and #4. When baking on 3 racks,
use rack positions #1, #3 and #5.
• When you are cooking a food item that is very heavy,
use the 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
the GlideRack oven rack, instead of one of the stan-
dard 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, mufns, and
cookies in shiny, reective pans for light, golden
crusts.
• Use medium gauge aluminum sheets with low sides
when preparing cookies, biscuits, and cream puffs.
Dacor
®
cookie sheets, with their low proles, will give
you the best results.
• Bake most frozen foods in their original foil contain-
ers, placed at 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.
• Place pans carefully on the oven racks. Turn pans on
the racks so that the long sides run left to right, paral-
lel to the door.
• For roasting, a V-shaped rack in a roasting pan works
best to allow air circulation around the food. Dacor’s
roasting pan works particularly well and 2 of them will
t side by side in a 30 inch oven chamber.
Carry-Over
• After you pull food out of the oven, it will continue to
cook. This is called carry-over. The larger the portion
of food, the longer it will carry-over. It is best to let
the meat rest after it comes out of the oven for 10
to 15 minutes before carving. Doing so will allow the
meat to retain its juices and make it easier to carve.