Even with the uncertain weather we’ve been having I still managed to get some solar cooking done today. It was overcast when I got up but by mid morning the sun started peeking through the clouds and I set my Sun Oven up even though I still didn’t know what was going to go in it. By noon it was sunny enough to heat up some Sun Oven Split Pea Soup I had in the freezer for lunch. The afternoon skies were looking good, not great, but good enough for a pot of polenta to go with the Solar Boneless Beef Short Ribs (also from the freezer) I was planning on having for dinner. Tomorrow’s forecast still looks iffy, with a chance of thunderstorms throughout the day. Luckily next week is supposed to be sunny and hot – or what’s better known as typical Arizona weather – and I’ll be able to get back to solar cooking without worries. I can’t wait. I’ve got a few new recipes I’m dying to try out.
Sun Oven Testimonial
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I’m in love with the All American Sun Oven Prepared my oven for cooking by the oven instructions. Tried a pretzel brownie mix as my first test. It was sunny when I started the process, but 10 min into cooking time, cloud cover came over and temperature dropped to 200 degrees F. I just left it alone and when the cloud cover moved, the oven quickly went to 320 degrees F. Took a bit longer to cook the brownies, but who cares, the power is free! The brownies were perfectly done and delicious. Bread baking is next. I put my oven on a glass table on our deck, aimed it south and just had to adjust it one time by turning slightly for maximum sun exposure. Absolutely love this oven. I can see already that it will be my primary oven for the hot summer months in the south since I don’t want the house to heat up on the inside. I believe it is best to buy this complete set because the pot and pan sizes are perfect.