Anything you can cook in a conventional electric or gas oven and most things you can cook on a stovetop can be cooked in a Sun Oven. You can bake, boil and steam, so the only foods you cannot cook are fried foods.

The Sun Oven will reach temperatures of 300 to 400 degrees Fahrenheit. Cooking temperatures will vary depending on the brightness of the sun and how often the oven is refocused to follow the sun.

The food tastes much better! Sun Oven cooking allows many of the natural flavors of food, which get baked out in conventional ovens, to remain.

The slow, even rise in temperatures in a Sun Oven gives the complex carbohydrates time to break down into simple sugars allowing subtle natural flavors to emerge. Sun baked-foods stay moist (the natural internal juices do not bake out) resulting in a superior, moist taste and much less shrinkage.

Cooking times are close to the same as those in a conventional oven.

Because the sun sometimes goes behind clouds, cooking times can vary. At times it may take a little longer.

The factors that affect the cooking time are: the quality of the sunlight at the time you are cooking, the types and quantities of the food being cooked, and how often the oven is refocused. A good rule of thumb is to add 10 to 15 minutes of cooking time for each time the oven door is opened.

The amazing thing about using a SUN OVEN® is that it is almost impossible to burn food; and sun-cooked food does not dry out. This enables food to be cooked for a longer time at a lower temperature or in less time at a higher temperature, without affecting the quality of the food.

There are two ways to cook in a Sun Oven. If you refocus the oven to follow the sun every 25 to 30 minutes, cooking times and methods will be very similar to cooking with a conventional stove or oven. Or a Sun Oven can be used for slow cooking, much like a crock-pot. You can prepare your dinner, put it in the SUN OVEN® and point the oven toward where the sun will be approximately halfway through the time you will be gone. Leave, and come home to a tasty, slow-cooked dinner. If you run late, there is no need to worry; the Sun Oven will keep your food warm, moist, and fresh for hours.

No, stirring to prevent scorching is not required when cooking in a Sun Oven due to the fact that there are no hot spots. The temperature of the food and the pot remain the same and rise evenly. It is almost impossible to burn food in a Sun Oven.

No, you can use any normal cookware.

However - dark, thin-walled pots with lids work best. Dark pots change the light from the sun into heat energy. Shiny aluminum pots and pans cause light to be reflected out thereby reducing the oven’s temperature. Glass casserole dishes with lids also work well.

With the exception of bakery goods, everything cooked in a Sun Oven should be cooked in a pot with a lid. Lids hold steam in the pot. If a lid is not used, the steam will fog the inside of the glass and reduce the temperature. For baking cakes, breads, cookies and pies, dark cookie sheets and baking tins work best.

The levelator rack (where you put your pot/pan) is 8 1/4″ wide x 13″ long. The tallest pot (including lid) you can use in the Sun Oven is 6 1/2″ high.

The Sun Oven reaches temperatures comparable to that of conventional ovens; therefore no special recipes are required.

However, if you are interested in recipes designed specifically for the Sun Oven, take a look at the Sun Oven Cookbook.

In full sun, bread baked in a Sun Oven will brown. To insure a brown crust every time bread is baked, a light mist of water can be sprayed on the dough just before it is placed in Sun Oven. A dark lustrous finish on breads can be achieved by using an egg-or milk-wash on the dough before baking.

When poultry is baked in a Sun Oven in a covered pot it does not brown. A golden brown surface can be attained on meats and poultry by sprinkling a small amount of sugar over them. Paprika is also useful for creating an appetizing appearance.

Yes, the Sun Oven has been designed to accommodate baking two loaves of bread at a time. Several flat pans can be cross stacked to enable several layers when making granola or cookies. Two small stackable pots can be used on the leveling tray.

The leveling tray can be removed to increase the usable area inside the Sun Oven and allow larger stackable pots or pans to be used. (It is important to note that if the leveling tray is removed, pots and pans should be placed on a trivet, not on the floor of the oven. To cook evenly, there must be air flow all the way around the pot. A trivet will allow enough air to pass under the pot to ensure an even heat.)

The only parts that get hot are the oven chamber, the cooking pan and the glass door. Proper care must be taken to use hot pads when opening the door and removing food. The entire exterior of the oven, including the reflectors, does not get hot and remains safe to touch.

Focusing a Sun Oven is very easy. All that is required is to watch the shadows created by the oven. When the shadows are even on all sides, the cooker is directly focused.

The built-in leveling leg on the back of the oven allows for easy tracking. You regulate the temperature by turning the oven towards the sun and focusing the oven. If you want the oven at a high temperature you turn the oven towards the sun and directly focus the oven. If you want a lower temperature in the oven you focus the oven directly, then turn the oven slightly out of direct focus.

The need to refocus depends a great deal on what you are cooking, the time of day, and the temperature you wish to maintain.

A good rule of thumb is to plan to readjust every 30 minutes to maintain maximum heat. At noon the sun is high in the sky and moves quickly past the maximum focus point, creating the need to refocus more often. Later in the day you will not need to refocus as often. The Sun Oven is equipped with a built in levelator, which keeps food level and avoids spills while being refocused.

Many meals can be cooked without refocusing. Sun Oven users often will put their ovens outside, focused for the mid-day sun, with their dinner in it when they leave for work in the morning. As the sun moves overhead, the temperature in the Sun Oven chamber slowly rises to a cooking level. As the sun passes, the food is kept warm and when they return from work they have a warm, sun-cooked dinner. (Keep in mind food will not burn in a Sun Oven and that the chamber is extremely well insulated, allowing food to stay warm for hours.)

The estimated life of a Sun Oven is 15+ years. With proper care it should last a lifetime.

However, the life span will depend upon how you take care of your Sun Oven. Like any appliance, it requires common-sense care. If you leave it outside in the elements 24/7, it certainly won't last as long as if you properly store it inside, in a temperature regulated environment.

Yes, there is a 15-year warranty on the reflectors against rust or corrosion and a 15-year warranty on the gasket against cracking.

The complete dimensions of the Sun Oven when folded are 20″ x 22.5″ x 15″high.

The back of the outside outer box is 14″ high and the front of the outer box is 9″ high. The back of the oven chamber is 11″ high and the front is 8″ high, with an average depth of 9.5″.

The door opening for the oven chamber is 14″ in diameter. The levelator rack (where you put your pot/pan) is 8 1/4″ wide x 13″ long.

When opened the reflectors are 32″ in diameter.

The total weight is only 23 pounds.

The Sun Ovens sold in North America are made in Pulaski, WI. With the exception of the thermometer, all of the component parts used in the Sun Ovens are made in the USA.

Sun Ovens that are used outside of North America are often made in the country in which they are used.

The following materials used to make a Sun Oven:
Reflectors: Anodized aluminum (which will never oxidize, rust or corrode)
Outer Shell: ABS plastic
Bezel: Poplar wood (kiln dried)
Inner shell: Anodized aluminum
Door: Tempered low iron glass
Between the aluminum inner shell and the plastic outer shell there is a thick batt of food grade fiberglass insulation.

Yes, a Sun Oven can be used on a clear winter day. The most important factor in using a Sun Oven is the brightness of the sun, not the outside air temperature. Often, a 40-degree, clear, low-humidity day will allow food to cook faster than a 100-degree day with high humidity.

The Sun Oven has been used very successfully at the base camp of a Mt. Everest expedition where the temperatures are often well below zero.

There are, however, more cooking hours available in the summer than in the winter. In the summer, it is not unusual to cook from 8:00 AM to 6:00 PM, whereas during the early winter, effective cooking is limited to 10:00 AM to 2:00 PM.

Yes, a Sun Oven makes an excellent solar dryer. When the latch (which holds the door shut for cooking) is turned inward and the glass door is set on top of the latch, moist air can escape and the temperature inside the oven will remain low enough to keep the items being dried from starting to cook.

Yes, Sun Ovens International, Inc. is involved in solar cooking projects in deforested countries on 5 continents.

We have been innovative in developing methods of placement, training, and marketing to assist in the positioning of over 39,000 Sun Ovens in the U.S. and more than 100 developing countries, and 250 large VILLAGER SUN OVENS in deforested developing countries.

We are striving to develop and implement comprehensive solar cooking programs which will radically decrease the developing world’s dependence on fuel wood and dung as the primary cooking fuels, while benefiting the environment, raising the standard of living, and improving the health of the poor worldwide. Domestic Sun Oven sales help finance these endeavors.