The morning sunshine warmed the skins of the plump Greening apples I was peeling, releasing a sweet juicy odor that made my mouth water. Careful not to disturb the yellowjackets drawn to the scene by the promise of a fruity feast, I filled the black enamel pot with golden slices, sprinkled them with cinnamon and fitted on the lid. Then I rose from the picnic table and prepared to make applesauce.
I had no intention of going indoors – not on a day like this! Nor was I interested in overheating my home by firing up the wood stove, or in sweating over a steaming pot.
No, today I was going to pawn off the heavy work – on to the sun!
Introducing the Solar Oven
The solar oven is an exquisitely simple device that’s fun and easy to use. Basically it’s an insulated box, painted on the inside with heat-resistant black paint and covered at an angle with clear glass or acrylic. You can make your own or choose from several commercially available models.
Basically how it works is this: You put the food you want to cook inside a dark-colored pot or casserole with a lid; fasten the lid of the oven; and set it to face the sun. That’s it. Depending on your oven and the heat of the day, temperatures inside can reach up to 350° or even higher on a sunny day (although 250-325° is more typical.)
It’s a very relaxed way to cook. You don’t have to worry too much about burning your food because of the relatively low temperatures. On days you’re puttering around your homestead, a pause now and then to point your oven toward the sun provides a welcome break between chores, and really makes you feel in tune with the rhythm of the day. And on town days, you can simply set the oven due south and come back to an instant hot meal! (Although check the weather report first – it’s no fun to set out on a sunny morning and come back to find your dinner cold and half-done in the pouring rain.)
Getting the Most from Your Solar Oven
Here are a few hints that will help you master the basics of solar cooking.
- Make sure you have an accurate thermometer in the oven – and make sure it’s visible from the front when the lid is closed so you don’t lose valuable heat checking the temperature.
- If the day is partly cloudy or cold, keep an eye on the temperature. Much below 200° and your food won’t cook properly and may even begin to nurture dangerous bacteria. If in doubt, use a conventional stove that day.
- Many ovens come with attachable reflectors that funnel extra solar heat into the oven and extend its usefulness on cloudier days and into the spring and fall. They’re definitely worth it!
- Solar cooking is slow cooking. Solar ovens work best with sweet or starchy food, or with meats and stews. Delicate vegetables like green beans or broccoli tend to turn an unappetizing brown and are best prepared another way.
- You’ll almost always want to cook your food with a lid, even bread. Cookies are an exception. You can also “boil” eggs by placing them in oven next to your pot.
- You can even cook beans with the sun, but you’ll have much better luck by bringing them to a boil before placing the pot in the oven. Otherwise you may find it takes a day or two to cook a batch of beans!
- Let your oven do double duty. When you take out your meal, replace the pots with ones filled with water. If the sun’s shining hard, it will heat your dish water while you eat!
Cooking with the sun is a great way to save fuel and enjoy delicious food while living in harmony with the earth. If you don’t have one yet, be sure to put a solar oven on your homestead wish list!
Anne Michelsen is co-founder of Marathon Renewable Energy, Inc., specializing in solar hot water systems. You can read more of her work at YourGreenLifestyle.blogspot.com
