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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, 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.
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 your 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 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 a baking stone, use rack position #3 for
best results.
• if you put a baking stone on the 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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