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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 (optional), 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 (14°C), 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 the oven.
Optional Broil and Roast Pan Kit
(AORPVR)
OR
Deep dish broil-roast ban
(one per kit)
“V” shaped rack
Grill
Cooking Tips
Food Placement
•
Typically, when baking on two racks with the oven,
use rack positions #3 and #5 (counting from the
bottom up). When baking on three racks, use rack
positions #2, #4 and #6.
•
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 a baking stone, use rack position #3 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.
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