Solar cooking is easy, but getting into the habit of using your Sun Oven can be hard at first. The biggest challenge for me was planning. You don’t have to plan a week’s worth of meals, but you will have to start thinking about what you’re going to make for dinner early in the day or even the night before. It’s so much easier when you have all the ingredients you’ll need on hand when you get up in the morning. Having said that, there’s still plenty of room for spontaneous, spur of the moment, solar cooking. Today, after getting my pre-planned main course going bright and early, I found some baby veggies on sale at the grocery store. I snatched them up, tossed them in with some olive oil, and added them to the Sun Oven to cook along with it. Now all we needed was a nice loaf of bread and we had a meal.
Sun Oven Testimonial
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This thing rocks! Wow, this oven is amazing! I cleaned it with vinegar, as unstructured, and immediately baked two loaves of wheat bread in it. Baking time was about 45 minutes. They came out perfectly! The solar oven temperature reached 325 and stayed there consistently for about 4 hours. I went outside every 30 minutes to realign. No biggy. Very easy to do. There was condensation on the inside of the glass during baking, but this didn’t affect the bread or temperature at all. Very happy with the quality of this product. Made to last and it works. Perfect for emergencies or just keeping the house cool while letting the sun do the work!