Yesterday was nearly ideal for a solar oven test. High temperature of 98 F, very few clouds, and the longest day of the year.
I preheated the oven (i.e., set it out in the sun), mixed up my mango-banana bread batter, and got it into the pans and the oven by about 11:20 am. The recipe estimated a cooking time of 1 1/2 hours.
The good news was that the bread baked fine. It got completely done and was moist.
The bad news was that it took 3 1/2 hours, not 1 1/2. I don’t know how where these people got their cooking times – must have been the Equator.
The weird news was that it didn’t rise much. Neither did the cornbread that I tested in December. I wouldn’t want to bake a yeast bread in it unless I had to.
I’m thinking that maybe baked goods are not the best fit for the oven. I think I’ll try some veggies and/or rice next. I’m still afraid to put meat in it. Maybe the next time chicken legs are on sale, I’ll give those a shot.