You may have noticed that the cooking times on my recipes are always approximate and I never say what temperature the Sun Oven should be heated to. This is because the cooking time and the oven temperature can vary depending on many factors – the quality of the sun, the occasional cloud, how often the oven is repositioned, and so on.  The good news is they don’t really matter. If it’s a partially cloudy day, or you’re not around to refocus it every half hour, your Sun Oven will basically work like a slow cooker. The extended cooking time and lower temperature will not affect the quality of the food, and in some cases, such as braised meats, will enhance it. On busy days I love knowing that my dinner is simmering away in my Sun Oven while I’m going about my business. It’s the next best thing to coming home to a meal prepared by someone else.

If you have any questions about how to get the most out of your Sun Oven, or would like to share your own Sun Oven creations please leave a comment. I’m looking forward to hearing from you.

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