Sun Oven Testimonial
Read More Testimonials
A few days ago, I took a corned-beef brisket out of my freezer, microwaved it for 5 minutes to thaw the juice around it, put it in the round stackable pan (with just the included juice), covered it with the metal lid and put it in my Sun Oven – at 2:30 p.m. @ 200F. When my husband got home at 6:30, the internal temp of the meat was 180 – done to perfection! I only had to realign the SO to the sun twice as it was going down the sky, and was AMAZED that it took about the same time I would have cooked the roast on top of my gas stove – using expensive propane. The taste was wonderful, the meat was tender and juicy, and I cooked it on my sidewalk! I love my Sun Oven! I’m also using it to dehydrate herbs and flowers to be used in teas and salves; will shortly be dehydrating vegetables and fruits in it, too, so they take up less storage space.