High Altitude Cooking was the "Learning Subject of the Month" for both the months of February and March (link to archived newsletters is below). In these, Diane Boone explained the "how-to's" and "if's" of cooking at higher elevations, often referring to the book "The New High Altitude Cookbook," by Beverly M. Anderson and Donna M. Hamilton. A link to our "Recommended Books" webpage can also be found at the bottom of this page, which links to the place in Amazon.com where this book can be purchased. Following are the charts we have available to you regarding High Altitude Cooking:
Boiling Point Of Water*
Altitude in
Feet
Altitude in
Meters
Degrees F.
Degrees C.
0
0
212.0
100.0
500
152
211.0
99.4
1000
305
210.0
98.9
2000
610
208.2
97.9
3000
914
206.2
96.8
4000
1219
204.4
95.8
5000
1524
202.6
94.8
6000
1829
200.7
93.7
7000
2134
198.7
92.6
8000
2438
196.9
91.6
10,000
3048
194.0
90.0
12,500
3810
189.8
87.7
14,000
4267
187.3
86.3
* = These temperatures will all vary according to whatever your current barometric pressure is. The ONLY way to find the exact boiling point is to take standard barometric pressure (29.92 millibars) and subtract the local barometric pressure (found on a barometer or in the local weather forecast). Multiply the resulting number by 1.8518. Add 212 to that and you will find the current boiling point of water wherever you happen to be at the time of testing (altitude does not matter). If you use this formula to find the boiling point, (mainly used for the calibration of thermometers) the result will only be correct for a short while, at which time you'll need to get an updated local barometric pressure and refigure the formula. Questions??? Ask in CCF's Message Boards.
Oven Temperature Ranges At High Altitudes
Temp.
Slow
Moderate
Hot
Degrees F.
300 - 325
340 - 375
400 - 425
Degrees C.
149 - 163
177 - 191
204 - 218
Click HERE to view our archived newsletter articles, where both High Altitude Cooking articles can be found.