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Cooking Tips
High Altitude Cooking
Due to the lower atmospheric pressure at higher altitudes, 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 adjustments below for successful recipes. Take note of
the changes that work best and mark your recipes accordingly. You
may also consult a cookbook on high altitude cooking for specic
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%
Food Rack Position** Cooking Mode Temperature Setting Cooking Time Comments
Pie, frozen 3 BAKE 400°F (204°C) 65 min.
Pizza, fresh
16 inch
2 (2 and 5) PURE CONV 375°F (191°C) 12 (15) min.
Pizza, frozen 4 BAKE 400°F (204°C) 19 min.
Pork loin chops 4 CONV BROIL 555°F (291°C) 12 min.
6 min. on each side
for 1 inch thick chops
Potatoes,
roasted
3 CONV BAKE 375°F (191°C) 35 min.
Quiche 3 BAKE 350°F (177°C) 50 min.
Roast beef 2 CONV BAKE 375°F (191°C) -
Medium, use meat
probe set to 165°F
(74°C)
Salmon steaks 4 CONV BROIL 555°F (291°C) 10 min. 5 min. on each side
Sweet potato
pie
4 BAKE 350°F (177°C) 60 min.
Turkey,
unstuffed
2 PURE CONV 350°F (177°C) -
17 lb. turkey, use
meat probe set to
185°F (85°C)
Turkey, stuffed 2 PURE CONV 325°F (163°C) -
22 lb. use meat probe
set to 185°F (85°C)
Yeast rolls 3 PURE CONV 325°F (163°C) 10 min.
* Results may vary.
** Counting from the bottom up.
Time and Temperature Suggestions* (cont.)