Sun Core Solar Oven
Sun Core™ Solar Oven
is outdoor cooking with more freedom, possibility, and convenience than ever before! Now all you need to prepare meals while camping, hiking, RVing, or in survival situations is our Sun Core oven and the shining sun; no batteries, electricity, or fuel required.
How it Works:
Once unfolded the reflective panels of the Sun Core oven
on to the inner vacuum tube, converting the rays into thermal heat.
As the rays reflect onto the inner tube, the removable core heats up cooking the contents just like any typical oven.
How to Use:
- Release support legs and set oven on stable surface
- Unfold reflective panels until fully extended
Remove core from inner tube, load with food, and replace in tube
Use adjustable knobs to direct panels toward sun, the attached sundial allows for optimal positioning to be found for any desired temperature range.
- Cook food just as you would in a conventional oven
Full Instruction Booklet
- Sundial indicator to help you know the best angle for maximum heat output and to regulate internal temperature
- Built-in thermometer so you can know how long to cook your food
- Self-contained design allows you to carry everything without having to purchase a carry bag
- Cook in any season, as long as sunlight is available you can use the Sun Core oven
- Lightweight at only 11 pounds, but compact, sturdy and durable
- Food Tray is made of 304 FOOD GRADE STAINLESS STEEL
- Dimensions: 29"x 13"x 4.5"
Enjoy this recipe that uses Sun Core™!
Sun Core™ Hawaiian Kabobs
Enjoy these sweet and savory skewers without using electricity or gas. Simple and delicious!
- Prep Time: 15 min
- Marinade Time: 1hr
- Cook Time: 30 min
- Makes 2 servings per batch.
- 1lb boneless, skinless chicken breasts diced into 1 1/2 in cubes
- 1-2 ripe tomatoes, diced into 1 1/2 inch pieces
- 1 20 oz can pineapple slices, cut into quarters and pineapple juice set aside
- 1 yellow onion, peeled and cut in two halves then quartered
- 6 whole mushrooms of your choice
- 1 green bell pepper, diced into 1 1/2 inch pieces
- 1/3 cup soy sauce
- 1-2 cloves garlic, minced
- 1 teaspoon ground ginger
NOTE: Make sure ingredients are chopped small enough that the food tray will fit into the vacuum tube. If not, cut smaller before threading onto skewers.
- Preheat the Sun Core™ to its maximum setting by adjusting the angle so that the shadow is centered on the sundial indicator.
- Combine pineapple juice, soy sauce, garlic, and ginger in a large, resealable plastic bag and mix. Add chicken and refrigerate for at least 1 hour.
- Thread the remaining ingredients onto two 9″ skewers (or up to 10″ if you leave plenty of room on the ends).
- Line the food tray with foil so that it does no drip. Place the skewers end to end in the food tray. If you left enough room on the ends, they can overlap. Drizzle the remaining marinade over the skewers.
- Bake in the Sun Core™ as directed by the instructions at at least 165° for 30 min. or until chicken is cooked through. Serve hot.