24
Cooking Tips
High Altitude Cooking
Food
Rack Position** Cooking Mode Temperature Setting Cooking Time
Comments
flat bread
4
pure conv
375°f (191°c)
15 min.
garlic bread
3
conv broiL
555°f (291°c)
6 min.
hamburgers
4
broiL
555°f (291°c)
7 min.
fresh 1/4 lb. patties
Lasagna, frozen
3
conv baKe
375°f (191°c)
95 min.
macaroni and
cheese (frozen)
3
conv baKe
375°f (191°c)
55 min.
meatloaf
4
conv baKe
325°f (163°c)
55 min.
2 lb meatloaf
pie, frozen
3
baKe
400°f (204°c)
65 min.
pies, frozen/
fresh (2)
4
pure conv
325°f (163°c)
80 min.
2, side by side
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. always check make sure food is properly cooked before consumption.
** counting from the bottom up.
Time and Temperature Suggestions* (cont.)
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 tea-
spoon, 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%