Solar Oven

Since July, 2012, we’ve had a SUN oven and I’ve used the heck out of it. There’s really nothing that can go wrong, unless Mother Nature refuses to cooperate. The solar oven is just part of my world and I can’t imagine not having it. I’m really surprised that I’ve had it almost six years. It’s like the other things that become part of your every day life . . it seems like I’ve had it forever, but yet I remember my excitement the first day it arrived, just like it was yesterday.

Here are a couple of links to older posts where I’ve mentioned the SUN oven:

• When it was brand new
• Corn on the cob
• Cake
• Cookies

There’s nothing we’ve cooked in there that hasn’t turned out perfectly. I’ve made road, casseroles, bread, beans and probably plenty of other things I’m not remembering right now. Vince thought the corn on the cob was the best he had ever had.

Ughh! The old countertop!  🙂

There are so many recipes at the Sun Oven website.

A week or so ago, Vince came across an article about a “seminar” – Backwoods Solar: A Beginner’s Guide to SUN ovens. If you have any (as in almost zero to 100%) interest in a solar oven, check it out. Even after using the oven for for almost six years, I learned a lot. SUN ovens are great for so many reasons:

1. Bake during the summer without heating up the house;
2. Bake when you want to book more than your oven can hold;
3. Bake when you want to leave it unattended. I never mind going off for half the day with food in the solar oven where I rarely leave my big in the house oven unattended;
4. Bake when the power is out . . so long as the sun is out;
5. Bake while not spending any $$ on fuel (electricity or gas).

While probably not a huge reason to buy, but these ovens do not heat up on the outside. As soon as I’m finished using it, I fold it all up and carry it back to the porch. It would be perfect to take camping or to the park or to someone’s home when you know you need more baking space.

A couple of concerns I want you to be aware of if you’re considering a solar oven:

1. You must have a lot of sun. If you live where you have more cloudy days than sunny days, you’re going to have problems. Baking bread works best on a 100% full sun day. Baking a chicken or casserole works even if the temp goes from 375° to 300° and back to 375°. When a cloud passes over, the temp drops quickly. I don’t worry about it so long as it’s just a passing cloud but I am always aware of food safety. Here, we have LOTS of sun and few clouds, but if the clouds move in and it looks like they’re going to hang around for a while, and my chicken temp begins to drop to dangerous levels, I simply bring the dish inside and finish cooking it in the inside oven.
2. You need a safe place to put it. If you live in town and theft is a concern, and you don’t have a second floor porch or deck that gets LOTS of sun, this may not be for you.

If you watch the video mentioned above, there is a link that offers some amazing add ons, discounts and free shipping. I believe Vince said the discount/package offer is good through 3/20.

No affiliation, nothing in this for me but I’m 100% sold on these SUN ovens and totally love mine and wanted to share the great info with anyone who is interested in getting and using one.