Like why is that even a factor??? It’s an oven? Gravity??
In: Chemistry
Most stuff that you bake contains a lot of water, and as long as that water is there, the inside of the food can’t be hotter than the boiling point of the water, even if the oven is set to a higher temperature.
The boiling point of water depends on the air pressure, and the air pressure depends on the altitude, so at higher altitudes you will need longer baking times to compensate.
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