I’m the first to admit that I’m no baker. I’ve had more than my fair share of cakes that didn’t rise, breads that rose to much, and burnt cookies. In fact, in the short time I’ve been in California I’ve already managed to mess up a loaf of bread and a batch of cupcakes. The bread was so bad I didn’t even take a picture. At least I was able to salvage the cupcakes. Neither of the ill-fated baking episodes were the fault of the oven, in fact, if not for the Sun Oven the cupcakes could have caused a true disaster. The bread, which erupted out of the pan like lava, was a yeast issue. It was one of the very few inedible things to come out of my Sun Oven since I’ve had it. The cupcake debacle was caused by distraction. They were going along nicely, I’d even managed to fit them all in the cooking chamber in one go. As usual, the top pan baked a little faster. They needed to cool before removing them from the pans so I set them on a rack and went about my business. An hour or so later I was ready for an afternoon snack and what could be better than a chocolate cupcake? Besides, it was time to take them out of the pans and freeze most of them for later. That’s when I realized that the second pan was still in the Sun Oven. Amazingly, they weren’t burnt to a crisp. They came out a little on the dry side, but not entirely inedible. I’d hate to think what could have happened if they’d been in the gas oven.
Sun Oven Testimonial
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Delightful cooking with most recipes. Bread is difficult in our climate – clouds seem to move in just when my dough goes into the oven, and I don’t get good baking. Otherwise, for cooking legumes, stews, soups, the Sun Oven is superb. Nothing ever burns!