1. It has to be sunny enough to cast shadows for a solar oven to work.
2. Air circulates in the solar ovens cooking foods evenly. Do no set pots/pans on the bottom of the oven as the air cannot circulate. Instead place pots/pans on the provided shelf or place a baking cooling rack on the bottom of the oven and place the pot on that.
3. Any oven-safe dish can be used in a solar oven. However, black, enamel pans are the most efficient because they are dark and thin. Shiny pots/pans reflect light and should not be used. If you must use one, cover the lid with a 100% cotton cloth to stop it from reflecting the heat. Glassware will take about 15% longer to cook. Thick pots/pans such as dutch ovens will also take longer to cook foods because they take longer to heat.
4. Every time the door of the oven is opened while cooking foods, add 15-20 minutes to the cooking time. If using a pan with a glass lid, place a meat thermometer in the meat when you begin baking and you will be able to check the temperature without opening the oven door.
5. Use a pot/pan with a lid to cook all foods except bakery goods, such as breads, cookies, cakes, etc
6. When cooking rice, beans, etc, cook as you normally would except use 1/3 less liquid.
--I have other notes that I took from the class. I will try to add them later this weekend. If others who attended the class have notes that they took, I would love to add them as well. Please email them to me at s.moake@gmail.com.
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