How do I adjust cooking time for 4700 Feet?!
Answers: I am baking cookies, do I need to adjust the time for this elevation ?
Most cookies are baked by sight, so take them out when they look to be as done as you want them. If they are spreading too much, raise the oven temp by 25 deg F. Your cookies will probably be done sooner than they would be at sea level, yes, both because of the higher temp, and the more rapid evaporation of water at higher altitudes. Start checking them at about 2/3 of the time stated in the recipe.
I bake at 4000 ft.
each oven is different, so just keep an eye on your baking. the most important thing to remember is that your cookies will be dryer at a higher altitude. you can accomodate this by adding a bit more liquid. you will have to experiment to know for sure what works with each recipe.
From the Crisco website:
Baking at high altitude
Atmospheric pressure is less at high altitudes than at sea level or more normal elevations.
This lower pressure affects the baking of cakes in several ways.
* Heat rises from the bottom of an oven, but since there isn't sufficient air pressure from above to balance this upward pressure, the cake tends to expand too rapidly.
* Air cells in the cake can break and escape because of this too-rapid expansion, resulting in a cake that will dip or fall.
* Batter may overflow the pan due to the too-rapid expansion of the cake.
* Cakes can remain underdone if temperature is not raised to adjust for the lower boiling point at high altitudes.
* Due to rapid evaporation of liquids at high altitudes, cakes must be carefully timed to avoid excess dryness.
High-altitude conversion tips
To convert standard recipes into those that can be used for high-altitude baking:
* Use 5% more flour to disperse the leavening action and slow down the rapid rise of the cake.
* Use 20% more water to counterbalance the rapid evaporation of liquids at high altitudes and the extra flour added to the cake batter
* Bake about 25 degrees higher to help "set" the cake's crust
* Reduce baking time by about 20% to prevent overbaking at the higher temperature
* Fill pans 1/3 to no more than 1/2 full to avoid batter overflow caused by rapid cake expansion.
* Use cold water and large, cold eggs to give cake extra strength
* Generously grease and flour cake pans to prevent cake from sticking
* Remove top oven rack to prevent cake from sticking to it, since high-altitude cakes rise higher
* Have oven calibrated by a serviceperson periodically, since some thermostats are affected by altitude
High-altitude cookie adjustment
Only cookies with lots of chocolate, nuts, or dates need adjustment: Reduce baking powder/soda by 1/2.