We have a second home at 6500' elevation and so deal with some cooking adjustments. What I haven't been able to solidly deal with is what my oven temp should be. I don't bake bread, cakes, etc. so it's roasting and general baking that I'm talking about. I generally turn the oven up about 25 degrees higher than a recipe states but I'm just not sure what works best. I roasted a chicken the other night (25 degrees higher) and it took MUCH longer than it should have. I would appreciate any information that anyone has. Thanks.