User Manual

Operating the Range

High-Altitude Cooking

Due to the lower atmospheric pressure at higher

altitudes, foods tend to take longer to cook. There-

fore, recipe adjustments should be made in some

cases. In general, no recipe adjustment is neces-

sary 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 tsp,

decrease by:

Sugar: for

each tsp,

decrease by:

Liquid:

for each cup,

add:

3000 5-10% 10-25% 5-10%

5000 10% 10% 20%

7000 25% 20% 20-25%