Sunflair Solar Oven FAQ & Instructions

Sunflair® Solar Oven FAQ & Instructions

Frequently Asked Questions:

HOW DOES A SOLAR OVEN WORK? SUNFLAIR Solar Ovens collect and hold the uv rays of the sun where they transform into heat-producing infrared rays. The black heat tray allows maximum uv absorption while SUNFLAIR’s unique shape helps radiate the heat, allowing the infrared molecules to bounce around inside the chamber, cooking your food.

WHAT CAN I COOK IN MY SUNFLAIR SOLAR OVEN? Anything you can cook in a conventional oven and some stovetop cooking too!

HOW MUCH SUNLIGHT DO I NEED? While cooking times are faster on clear days, you can still cook with the occasional passing cloud.

CAN I COOK IN WINTER? You can cook on top of Mt. Everest as long as you have direct sunlight. It makes no difference what the temperature is outside.

WHAT MAKES THE FOOD TASTE SO GOOD? Cooking on a conventional grill can dry out your food, but food cooked in a Sunflair solar oven retains all its natural moisture. The result is juicier, more flavorful meals. And more of the natural vitamins and nutrients are retained, so it not only tastes better, it’s better for you!

How to use your Sunflair Solar Oven:

  1. Select a flat level location in the great outdoors with full sunlight.
  2. Remove your SUNFLAIR solar oven from the bag and unfold it.
  3. Zip it up and place it so the clear cover opens from the bottom.
  4. There are two methods of cooking with a SUNFLAIR. If it will be unattended for an extended time, position the oven toward the midday sun. For faster cooking times, aim the oven’s window towards the sun and re-aim every 45 minutes or as needed. Think of a sundial. Keeping the shadow even on the back of the oven will ensure that the maximum amount of sunlight is entering the cooking chamber.
  5. Fastest cooking times are achieved when the sun is higher in the sky (midday, summertime). This is because the sunlight has less atmospheric particles to go through, resulting in higher oven temperatures. When the sun is lower in the sky (early or late in the day, wintertime), cooking times will be a little longer.
  6. Place the rack with the heat-conducting tray on it into the oven.
  7. Place the thermometer on the heat-conducting tray as well.
  8. Once oven temperature reaches 145 F (63 C) or more, place food in oven.
  9. Cooking times: Slow-cooker recipes work well. With conventional oven recipes, double cooking time or more, depending on seasons and weather conditions.
  10. When the food is done, remove the pot (with potholders!) and enjoy!

Water Pasteurization:

The SUNFLAIR solar oven not only cooks delicious food, but it can also pasteurize water in the event of a disaster or any other time you lack access to fresh water.

Fill a pot with water and heat to 149 F (65 C) for 10 minutes. It’s a common myth that water has to boil to be pasteurized. This is not true. 149 F (65 C) for ten minutes is all it takes!

We’ve included a unique device with your SUNFLAIR that makes gauging the pasteurization process even easier: the WAPI (Water Pasteurization Indicator).

The WAPI is a reusable tube with a special wax at one end. Place the WAPI in the core of the water, wax end up, and hang the string over the container’s edge. In order to avoid a false reading, the WAPI should be in the very center of the liquid, not too high, too low, or too near the edge. Then place the covered container in the solar oven. The WAPI can also be used with traditional fuels such as a campfire or barbecue.

The wax has a melting point of 150 F (65 C). It takes about 10 minutes for all the wax to melt to the bottom of the tube. Once that happens, even if the water has cooled, pasteurization has occurred!

PLEASE NOTE: Pasteurization kills bacteria such as E Coli and Giardia. Pasteurization does not eliminate contamination from chemical runoff, oil slicks, heavy metals, etc.

SUNFLAIR can also be used to sterilize bandages and other medical equipment. Or crafts such as melting wax for candle making.