Asparagus solar baked in parchment paper comes out evenly cooked without being mushy or floppy. Ideally it should be baked at a low temperature, around 200ºF, for about 90 minutes. Keeping the Sun Oven at such a low temperature requires a bit of attention, it needs to be focused slightly away from the sun and adjusted every 30 minutes or so. If you get distracted the temperature could drop or increase too much. But with a little patience you’ll be rewarded with deliciously crisp spears infused with whatever seasoning you choose. For a quick lunch spread some asparagus on a sheet of parchment paper, drizzle them with olive oil, season with tarragon, toss in some sliced prosciutto and mushrooms. Using a stapler (or kitchen string if you prefer) make a pouch. Bake at 200ºF for 90 minutes. Serve over whole-wheat couscous. Experiment with different seasonings and don’t worry if the GSO gets too hot, it will cook a little faster but will still be delicious.
Sun Oven Testimonial
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amazing oven This oven is amazing. Easy to set up and use. I have done three dinners in it, and it performed as advertised. Brisket is probably my least favorite meat, so I experimented with it first, I didn’t care if it turned out or not. It turned out so wonderful, even my husband who is from Texas said it was the best he ever tasted. It was done perfectly, tender and juicy, and the fat content was down as in the 6 hours I cooked it, it had been reduced to a minimum. I then did a casserole, then chicken and baked potatoes. I made some timing errors, but that was my fault, not the ovens. There is a learning curve, because it is different from a regular oven you can regulate, but a stick under the glass helps to reduce the heat if needed. I’m very happy with it.