If you live at elevations of 3,500 feet or higher, you have some unique cooking challenges.
Air pressure is lower, so water has a lower boiling point and liquids evaporate faster.
That means recipes for both conventional and microwave cooking need to be adjusted so they'll turn out right. When you microwave, you may need to add more water and cook foods longer. However, this guideline may be affected by the type and amount of food, the water content of the food and the elevation. Cooking meat in boiling liquid or steam takes longer, sometimes as much as 50 percent to 100 percent. Cooking large meat cuts, such as roasts and turkeys, in the oven also takes longer.