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Let The Sun Do Your Cooking
You can bake everything from cakes to steaks with the new Valley Solar Oven.
Designed by Franklin Emiley, Tuscon, Ariz., the oven is actually a box within a box. A layer of insulation separates the boxes, holding in heat and reducing the effect of outside temperatures on the oven.
The inside of the box is lined with heat-absorbing black metal. The hinged cover of the oven consists of a double layer of glass. A reflector plate bounces the sun's rays onto the glass to heat the box. During summer months, temperature inside the oven reaches a maximum of about 300?. Maximum temperature in winter is lower because the sun is further away.
According to Emiley, "All you need to do to use the oven is prepare the foods in the morning, place them in the oven and face the reflector towards the southwest. Remove the food at night when you're ready to eat. The sun is hottest between 11 a.m. and 3 p.m."
"Potatoes take about 2 1/2 hours to cook, roast chicken takes about 3 hours, and cakes take about triple the time recommended in the recipe" Emiley explains. "Also, you can use recipes from your electric crockpot, or Slo-cooker, with the Valley Solar Oven."
He notes that preheating the solar oven is a good idea. He advises not peeking under the cover when cooking because a lot of heat escapes when the cover is opened. To prevent some of the mystery of whether the oven is actually working, Emiley includes a thermometer with the oven.
Sells for $159, plus tax and freight.
For more information, contact: FARM SHOW Followup, Franklin Emiley, president, Valley Solar Oven, 8408 East Kent Place, Tucson, Ariz. 85710 (ph 602 298-5105).

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1983 - Volume #7, Issue #1