Probe T

“How do you know when it’s done?”  That’s one of the most frequent questions I get from novice Sun Oven users. A blank stare is the most common reaction to my usual answers : “When condensation builds up on the glass door.” “When in doubt I leave it in a little longer; it’s almost impossible to overcook most things.” or “I just kind of know.” However, sometimes you really need to know what’s going on inside the pot. And that’s exactly what a probe thermometer allows you to do. I wouldn’t even think of making Sun Oven roast beef, which I like rare, without one. I also use it for poultry, and especially turkey, to make sure it has cooked to a safe temperature.

Simple Solar Roast Beef

Ingredients

4- to 6-pound beef eye round roast

salt

Pepper

Preparation

Let meat stand at cool room temperature for 45 minutes before roasting.

Set Sun Oven out to preheat.

Set roast, fat side up on a metal rack in a lidded roasting pan and sprinkle generously with salt and pepper. Insert the probe into the center of the meat. Add 1/4 cup water to bottom of roasting pan, cover and place in the Sun Oven. Cook until the thermometer reads 120ºF. Let roast stand, covered, 10 to 15 minutes before slicing.

 

 

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