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Questions:

1) Is there a way to test or calibrate my oven temperature?
2) I'm almost 3000 ft above sea level. I know that for boiling water that makes a difference. May I assume that for ovens that will also make a difference?
2a) If so, should I cook longer or cook hotter?

Reason:
I've noticed that every time I cook anything, it isn't done when the recipe says it should be. Being a very novice cook, I find this extremely frustrating AND I'm too ignorant to know how to adjust properly. If someone could give me a rule of thumb, please?

CrestlineKathy - you probably would know for sure if altitude is affecting me.

TIA,
Frydaze1
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