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Global Sun Oven®
The Ultimate Solar Appliance!

Bakes, Boils, or Steams any kind of food with the power of the sun - no fuel needed!
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Sun Oven Recipes

By Charles and Pam Dawsey
We find the SUN OVEN® to be very forgiving. You will find you can cook at a higher temperature with less time or a lower temperature with more time. The meat cooked is more moist and flavorful than with a conventional oven.* For dry camping in our motor home, this oven is a must. When we are not using the oven for other things, but wish to keep it available, we place a black tea kettle of water inside which also provides us with extra hot water. All dishes should be dark, so the sun’s rays will be better absorbed, and should be used with the cover on unless otherwise stated.

* Mfr.’s note: meats must be cooked at temperatures above 250º to prevent bacterial overgrowth.

PORK SPARERIBS (Baby-back ribs)
1 rack ribs
Barbecue sauce:
1 onion, chopped
1 cup ketchup
½ cup molasses
¼ cup brown sugar
¼ cup cider vinegar
3 tablespoons prepared mustard
½ teaspoon liquid smoke
Salt and pepper to taste

Sauté onion in small amount of oil. Add remaining ingredients and simmer for 30 minutes. Boil ribs in water for 15 minutes. Place ribs in a dark baking pan and cover with half the sauce. Use balance of sauce to brush on during cooking. Cook in preheated 325º oven for 2 hours.

2 cups mixed beans
1 large onion, chopped and sautéed
4 cloves garlic, chopped and sautéed
3 tablespoons dried parsley
Dash oregano
2 tomatoes, chopped (or canned)
Red pepper (optional)
½ green pepper, chopped
1 ham hock or 4 strips of bacon (smoked)

Preheat SUN OVEN®. Place ingredients in pot and cover to within 1 inch of top with soup stock or 3 cubes of beef bouillon in water. When done, add ½ lemon or 2 tablespoons vinegar. Cook at 300º for 4 hours.

This dish is as colorful as it is tasty. It can be prepared ahead of time and reheated before serving. Although it looks complicated, the three stages are easily accomplished and well worth the effort.

1 pound ground beef
1 cup bread crumbs
½ cup chopped onion
¼ teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon pepper
1 beaten egg

Mix ingredients by hand or with your cuisineart. Form into small balls. Spray pan with Pam and arrange meatballs. Cook in preheated SUN OVEN® at 325º for 50 minutes or until done.

1 cup juice from a 17-oz. can of chunk pineapple (reserve fruit)
½ cup brown sugar
1 teaspoon ground ginger
½ teaspoon salt
2 tablespoons cornstarch
¾ cup cider vinegar
2 tablespoons soy sauce

Cook, stirring constantly, until thickened. Set aside. Arrange the following over meatballs:
1 green pepper, cut in one-inch pieces, slightly blanched.
Drained pineapple from can (above)
1 large or 2 small tomatoes, cut in 8 pieces.

Pour sauce over all and pop into your SUN OVEN® to reheat for about one hour before serving. Serve over hot rice. (Turn lid upside down and cook a small pot of rice on top of the dinner. Rice should be done in one hour when dinner is ready to serve.)

1½ pounds ground beef
1 cup tomato juice
1 egg
¼ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
¾ cup rolled oats or breadcrumbs

Preheat SUN OVEN®. Combine ingredients. Bake in loaf pan at 325º for 1½ hours.

2 pound pork loin roast
Salt and pepper

Rub meat with salt and pepper. Brown on all sides in an iron pot on top of stove. Place in preheated SUN OVEN® and cook at 325-340º until thermometer shows 170-180º internal temperature (about 2½ hours).

Roasting chicken
Salt and pepper

Rub chicken with margarine, salt and pepper. Cook in covered baking dish, using basting syringe to baste with pan drippings. When meat thermometer reads 180º chicken is done (about 4 hours).

We usually double this recipe.

1 can Campbell’s pork and beans
2 tablespoons ketchup
1 teaspoon dried onion
1 teaspoon dried mustard
¼ cup maple flavored syrup
1 slice bacon, cut into pieces and placed on top

Bake in preheated SUN OVEN® at 325-340º for about one hour. Leave in oven at 200º until dinner is served. These are really delicious and go well with any of the meat dishes.


¼ cup butter
1 cup chopped onions
1 can cream of chicken soup
1 16-ounce sour cream
1 20-ounce bag frozen hash brown cubed potatoes, thawed
8 ounces grated sharp cheddar cheese
Crushed potato chips for the topping

Melt butter in small pan. Sauté onion until translucent. In a bowl, stir together sour cream, chicken soup and onions. Mix well. Add potatoes, salt, pepper and cheese. Stir until all ingredients are well blended. Pour into ungreased dark-colored casserole dish. Sprinkle potato chips on top. Cook for 2 hours in preheated 300-325º oven.

Place flank steak in marinade:

¼ cup soy sauce
3 tablespoons honey
2 tablespoons cider vinegar
½ teaspoon ground ginger
½ teaspoon garlic powder
¾ cup salad oil
1 green onion, finely chopped

Marinate steak in refrigerator for three hours. Roll flank steak and skewer or tie with string. Insert thermometer in meat and cook in preheated 325º SUN OVEN® until desired temperature is reached. (We cook this to the rare stage on the thermometer.)

3 pound rump roast
Salt and pepper
3 cloves of garlic
2 cups beef bouillon

Sear meat on all sides on top of stove. Insert cloves of garlic in cuts made in the roast. Cook in preheated 325º Sun Oven until desired temperature is reached on meat thermometer (about 3 hours). Add onions, potatoes, carrots and turnip. Add beef bouillon for gravy. Cook another 3 hours at about 250º until carrots are done. Thicken the juices with a little cornstarch dissolved in cold water. Dinner should be ready to serve!

3 cups bread flour
¼ cup corn meal or whole wheat flour
1 teaspoon salt
1 tablespoon olive oil
1¼ cups water
2 teaspoons yeast
1 tablespoon gluten (optional)

We use a bread machine to do all the work. Just before it starts to bake, remove the dough to a greased loaf pan and place in the microwave oven with 2 cups of hot water. Dough should double in size in about 35 minutes. Remove to your 325º SUN OVEN® and bake for approx. 45 minutes. For a better crust, brush loaf top with salt water 5 minutes before done. Test for doneness by tapping the loaf; if it sounds hollow, the bread is done.

1 package Jiffy Corn Bread Mix
1 chopped green onion
1 egg

Mix first three ingredients with enough buttermilk to get the right consistency. Bake in preheated SUN OVEN® at 325º for approx. 70 minutes or until done.

5 slices bacon
1 medium onion, chopped
1 pound lean ground beef
2½ cups kidney beans
3½ cups canned tomatoes
1-2 tablespoons chili powder
¼ teaspoon crushed red pepper flakes (optional)

For this recipe, we use our 4-quart cast iron pot. Place bacon slices in pot and cook at 325º. When bacon is done, remove and sauté onions in bacon drippings until tender. Add meat, stir and cook until gray in color. Chop bacon into small pieces and return to mixture; add remaining ingredients. Simmer about 40 minutes until flavors are well blended.

2 fairly thick pork chops
Salt and pepper

Coat chops with flour, salt and pepper. Sear on both sides. Place in a dark pan, uncovered, and bake in preheated 360º SUN OVEN®. The temperature may drop to 325-350º. Remove from oven and cover with gravy; return to oven for about 45 minutes. Best pork chops ever! Great served with rice (see below).

1 cup brown rice
1 teaspoon salt
2 cups water

Place ingredients in 1-quart dark pot with lid in 250-275º SUN OVEN® for 1 hour.

Slice tomatoes as thin as possible. Place in wax-paper lined pan in SUN OVEN® with door open. We use the roma tomato because the color is better when dried and it tastes better. Turn tomatoes over a few times to keep them from sticking. On a clear, sunny day, it will take 5-6 hours for them to be completely dried. Our first try was very successful! If you have ever purchased sun dried tomatoes, you will really appreciate this use of your SUN OVEN®. You can use a wire rack to do two batches at a time, one on top of the other. We remove the insert when drying.

General Tips


Bowl of soup: 45 minutes @ 320º
Macaroni and cheese: 2 hours @ 300º
2 country style ribs: 1 hour @ 340º, turn & cook for another hour
Gingerbread (Dromedary mix): Bake in a dark pan @ 300-325º until done

All cooking times are approximate!

Clouds: We don’t worry too much about clouds; if we have to, we move indoors and finish the meal. The exception is baked goods such as bread. We wait until we are sure of enough time to complete the baking before using the SUN OVEN®.

When you become comfortable with your SUN OVEN®, you will have as much fun as we did. We are purists, and did all the cooking in the SUN OVEN®. You can shorten preparation time by sautéing the onions and frying the bacon on your stove, but who wants to do that? Charlie doesn’t!

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