Читать книгу The Complete Book of Pressure Cooking - L.D. Michaels - Страница 22

Once you are 600 metres (2,000 feet) above sea level, you should add one minute to each period of pressure-cooking time for each 300 metres (1,000 feet) above sea level. This is because atmospheric pressure drops the higher in altitude one gets, and with it the boiling point of liquids decreases too. You have to compensate by increasing cooking time. At 2,200 metres (7,200 feet) water boils at 93°C (199°F). If you are climbing very high mountains, then you will need to have the valve on the cooker adjusted; write to the manufacturers and make enquiries.