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 suns 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. 


(Baby-back ribs)  

1 rack ribs  
Barbecue sauce (Ingredients Below)  

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.  
Return To Top 


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.  
Return To Top 


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.)  
Return To Top 

Meat  LOAF  

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).  
Return To Top 


Roasting chicken  
Salt and pepper  

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


We usually double this recipe.  

1 can Campbells 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.  

Return To Top 


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.)  
Return To Top 


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!  

Return To Top 


2 cups flour  
1 teaspoon baking soda  
1½ cups sugar  
½ cup shortening  
½ cup buttermilk  
2 eggs  
2 large bananas (mashed or blended)  
1 cup chopped walnuts (optional)  

Mix all ingredients well.  Pour into greased and floured loaf pan.  Bake in preheated Sun Oven at 325º for 1 ½ hours or until toothpick inserted in center comes out clean.  


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.  
Return To Top  


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.  

Return To Top  


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.  

Return To Top 

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 dont 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 doesnt!  
Return To Top  

Emergency Preparedness Products for earth changes and y2k

This page is copied and used with permission of Sun Ovens International
Copyright 1997, 1998, 1999