At high altitudes, bread rises higher and flour tends to be drier than at sea level. If you live in an area that is more than 1,000 feet above sea level, be sure to check your owner's manual for high-altitude directions. If none are given, make these adjustments:

• Reduce the yeast by 1/4 teaspoon. If your bread still rises too high, reduce the yeast by another 1/4 teaspoon the next time you make the recipe.
• Because the drier flour found at high altitudes can absorb more liquid, watch the dough carefully as it mixes in the machine. If it seems dry, add additional liquid, 1 teaspoon at a time. Record your changes as a reference for the next time you make the bread.
• For cakes leavened by air, such as angel food, beat the egg whites only to soft peaks; otehrwise, the batter may expand too much.
• For cakes made with shortening, you may want to decrease the baking powder (start by decreasing it by 1/8 teaspoon per teaspoon called for); decrease the sugar (start by decreasing by about 1 tablespoon for each cup called for); and increase the liquid (start by increasing it 1 to 2 tablespoons for each cup called for). These estimates are based on an altitude of 3,000 feet above sea level -- at higher altitudes, you may need to alter these measures proportionately. You can also try increasing the baking temperatures by 15 degrees F to 25 degrees F to help set the batter.
• When making a rich cake, reduce the shortening by 1 to 2 tablespoons per cup and add one egg (for a 2-layer cake) to prevent cake from falling.
• Cookies generally yield acceptable results, but if you're not satisfied, try slightly increasing the baking temperature; slightly decreasing the baking powder or soda, fat, and/or sugar; and/or slightly increasing the liquid ingredients and flour.
• Muffinlike quick breads and biscuits generally need little adjustment, but if you find that these goods develop a bitter or alkaline flavor, decrease the baking soda or powder slightly. Because cakelike quick breads are more delicate, you may need to follow adjustment guidelines for cakes.
• Yeast breads will rise more quickly at high altitudes. Allow unshaped dough to rise only until double in size, then punch the dough down. Repeat this rising step once more before shaping dough. Flour tends to be drier at high altitudes and sometimes absorbs more liquid. If your yeast dough seems dry, add more liquid and reduce the amount of flour the next time your make the recipe.
• Large cuts of meat may take longer to cook. Be sure to use a meat thermometer to determine proper doneness.