When asked which solar cooker oven I recommend, I always mention the Global Sun Oven. It was the very first solar oven I owned and it shows plenty of wear and tear. It’s more expensive than other versions, but its designers came up with creative solutions to common issues that made solar cooking more challenging than it needed to be.
Now, this oven has been re-designed with a few more bells and whistles and the interior can now easily handle a 9×13 pan, which is the most popular size baking dish, at least in my house! The All-American Sun Oven is available only in the U.S., and it makes cooking by the power of the sun easier than ever.
First, the oven is 20% bigger. It can accommodate that rectangular baker you love and bake 2 loaves of bread, side by side. This improvement is a very welcome one.
The oven’s glass door is thicker and has a better sealing gasket. Together, these improvements will provide hotter cooking temperatures and, more importantly, shorter cooking times. The All-American Sun Oven’s page says that this new version of their oven will cook a 2 1/2 pound roast in 1 hour, 20 minutes, and a chocolate cake in 35 minutes. (Be sure you pre-heat the oven by setting it out in the sun at least 15-20 minutes before you place your baking dish inside.)
Once I learned how to align the Sun Oven with the sun in order to maximize the cooking power of the sun, it was easy, but the All-American makes it even easier with an E-Z Sun Tracker. With a glance, you can determine if your oven is situated properly. This will help your food cook more quickly.
On a sunny afternoon, I placed two raw eggs on the leveling tray in the oven. The oven was hot, right at 350 degrees. No directions were given regarding the length of cooking time, so I just figured I would break open an egg after 20 minutes to see if it was fully cooked. To keep a short story short, the egg was perfectly cooked! There was no dark green ring around the yoke to indicate over-cooking, and the entire egg was soft but definitely hard-boiled. Impressive!
The second experiment involved a frozen chicken. The president of Sun Oven, Paul Munsen, says that he puts a frozen chicken in his Sun Oven in the morning, along with some seasonings and vegetables, and the chicken slow cooks all day long until it’s perfectly finished by the end of the day. Well, my chicken was well and truly frozen on the morning of the experiment. I spread a bit of olive oil over the chicken with a sprinkling of salt and pepper, popped it in a covered baker, and into the Sun Oven a little after 9 a.m. I was running errands all day long, but when I checked on the chicken at 4:30 that afternoon, it was fully cooked and ultra-moist. Wow!
If you’ve been looking at solar ovens and wondering which to buy, the All-American Sun Oven is a winner.
Check out the new All-American Sun Oven, and get a handy cover/carrier with your purchase.
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