SUN OVENS GLOBAL User manual
Occasionally reposition the SUN OVEN®to track the sun as it moves across the sky. The ideal
temperature for drying is between 110 and 150 degrees F. If the temperature goes over 150, it is best
to open the glass door for 2 to 5 minutes to allow the temperature to drop and adjust focus so the oven
is not directly facing the sun. It is better for the oven temperature to be a bit on the low side. Too high
a temperature could cook the food.
Many foods will dry in one day of sunshine. Wet foods such as tomatoes or pears or some meat jerky
will require a second day. If the drying process is not complete at the end of the day leave the items to
be dried in the SUN OVEN® and latch the latches over the glass. This will create an air tight seal
suspending the drying overnight and preventing bugs from entering the oven chamber. The drying
process can continue the next day.
How it works
Solar radiation passes through the clear glass door of the SUN OVEN®allowing enough heat to be
trapped inside of the SUN OVEN®to dry the food.
As your food dries, moisture rises with the hot air and escapes through the gap between the glass door
and the black gasket.
FRESH TOMATOES SUNDRIED TOMATOES
BEFORE Sun Drying AFTER Sun Drying
SUN OVENS INTERNATIONAL, INC.
39W835 Midan Drive, Elburn, IL 60119
Phone: 800-408-7919 Fax: 630-208-7386
Visit us on Facebook: www.facebook.com/SunOvens
MULTI-LEVEL DEHYDRATING & BAKING RACK SET
A simple effective way to use a GLOBAL SUN OVEN®to dry, dehydrate and bake with the
power of the sun. Easily stackable wire racks allow up to 3 layers of drying or baking. Use
the sun to naturally dry vegetables, fruits, meats, herbs & fish or to make baked goods .
*MULTI-LEVEL DEHYDRATING & BAKING RACK SET*
“CAN THEY BE USED FOR BAKING?”
THE ANSWER IS YES
The possibilities are endless. Try baking cookies, mini quiches, tarts,
breadsticks, cinnamon rolls, flat bread or even fish.
Check out our website: www.sunoven.com and click on the Solar Cooking Recipe Blog on the bottom right of the screen
and then click on DEHYDRATING for more tips.
Use your SUN OVEN®to:
Preserve Fruits & Vegetables
Dry Fish & Meats
Save Money on Your Food Bills and Food Storage
Sun drying is a natural, economical method of food preservation that maintains a high level of flavor
and nutrients and provides an easy-to-store supply of your favorite items. You can dry everything you
see dried on the grocery shelf: Dried tomatoes, apricots, pineapple, peaches, prunes, pears, dates,
garlic, onion, peppers, spices, raisins, meats, fish and much more. The sun will turn meat into tasty
and nutritious jerky which can be stored indefinitely.
Dry and store surplus garden and orchard produce. The freshest, tastiest and most nutritious food
often comes from your own garden. High quality fruits and vegetables are seasonal and only available
for a few weeks or months each year. Sun drying is the key to extending the summer’s bounty
throughout the year. Expand your garden and grow more of the things you’d like to enjoy year-round,
such as tomatoes.
Reducing the cost and amount of energy you use for food storage can help your budget. Sun drying is
easier and requires less energy than canning. Freezing is commonly viewed as the most convenient
preservation method, but freezers require a constant source of electricity and food will be vulnerable
to power outages and mechanical failures.
Most dried vegetables can be easily rehydrated in soups or by including a bit more water in recipes
such as zucchini bread. For great additions to stir-fry and pasta dishes, you also can rehydrate
vegetables by soaking them in water for 10 minutes to an hour.
You can mix dried fruits with things such as hot cereal or granola to sweeten and increase nutrients.
Sun dried fruits can be blended with seeds, nuts, and grains to make nourishing energy bars. Sun
dried tomatoes taste sweet and are delicious when eaten plain, made into a tomato pesto or marinated
in olive oil and garlic.
Sun drying can improve the flavor of some foods. Bananas are a delicious fruit, but dried bananas are
delightful. A Roma tomato is very bland, but when dried, it’s a real tasty treat.
Multi-Level Dehydrating & Baking Rack Set Instructions
Place the Dehydrating & Baking Racks on a table or counter.
Rip 3- 9 inch sheets of parchment paper from the roll and place one sheet on each of the Dehydrating
& Baking Racks
Stack the Dehydrating & Baking Racks on top of each other and place them on the leveling tray
inside the SUN OVEN®.
Turn one of the latches (located on the right hand side which seals the glass door) on the SUN
OVEN® inward and set the glass on top leaving a gap between the black gasket and the glass to allow
moisture to escape.
Wash and shake excess water off the
items to be dried. Cut them to the
appropriate size. The thinner the slices,
the faster they dry. Small pieces will not
fall through the parchment paper.
Place the oven outdoors in a sunny spot
oriented to the south.
Put the items to be dried cut-side up on
Dehydrating & Baking Racks, about ½”
a
p
ar
t
.
Use your SUN OVEN®to:
Preserve Fruits & Vegetables
Dry Fish & Meats
Save Money on Your Food Bills and Food Storage
Sun drying is a natural, economical method of food preservation that maintains a high level of flavor
and nutrients and provides an easy-to-store supply of your favorite items. You can dry everything you
see dried on the grocery shelf: Dried tomatoes, apricots, pineapple, peaches, prunes, pears, dates,
garlic, onion, peppers, spices, raisins, meats, fish and much more. The sun will turn meat into tasty
and nutritious jerky which can be stored indefinitely.
Dry and store surplus garden and orchard produce. The freshest, tastiest and most nutritious food
often comes from your own garden. High quality fruits and vegetables are seasonal and only available
for a few weeks or months each year. Sun drying is the key to extending the summer’s bounty
throughout the year. Expand your garden and grow more of the things you’d like to enjoy year-round,
such as tomatoes.
Reducing the cost and amount of energy you use for food storage can help your budget. Sun drying is
easier and requires less energy than canning. Freezing is commonly viewed as the most convenient
preservation method, but freezers require a constant source of electricity and food will be vulnerable
to power outages and mechanical failures.
Most dried vegetables can be easily rehydrated in soups or by including a bit more water in recipes
such as zucchini bread. For great additions to stir-fry and pasta dishes, you also can rehydrate
vegetables by soaking them in water for 10 minutes to an hour.
You can mix dried fruits with things such as hot cereal or granola to sweeten and increase nutrients.
Sun dried fruits can be blended with seeds, nuts, and grains to make nourishing energy bars. Sun
dried tomatoes taste sweet and are delicious when eaten plain, made into a tomato pesto or marinated
in olive oil and garlic.
Sun drying can improve the flavor of some foods. Bananas are a delicious fruit, but dried bananas are
delightful. A Roma tomato is very bland, but when dried, it’s a real tasty treat.
Multi-Level Dehydrating & Baking Rack Set Instructions
Place the Dehydrating & Baking Racks on a table or counter.
Rip 3- 9 inch sheets of parchment paper from the roll and place one sheet on each of the Dehydrating
& Baking Racks
Stack the Dehydrating & Baking Racks on top of each other and place them on the leveling tray
inside the SUN OVEN®.
Turn one of the latches (located on the right hand side which seals the glass door) on the SUN
OVEN® inward and set the glass on top leaving a gap between the black gasket and the glass to allow
moisture to escape.
Wash and shake excess water off the
items to be dried. Cut them to the
appropriate size. The thinner the slices,
the faster they dry. Small pieces will not
fall through the parchment paper.
Place the oven outdoors in a sunny spot
oriented to the south.
Put the items to be dried cut-side up on
Dehydrating & Baking Racks, about ½”
a
p
ar
t
.
Occasionally reposition the SUN OVEN®to track the sun as it moves across the sky. The ideal
temperature for drying is between 110 and 150 degrees F. If the temperature goes over 150, it is best
to open the glass door for 2 to 5 minutes to allow the temperature to drop and adjust focus so the oven
is not directly facing the sun. It is better for the oven temperature to be a bit on the low side. Too high
a temperature could cook the food.
Many foods will dry in one day of sunshine. Wet foods such as tomatoes or pears or some meat jerky
will require a second day. If the drying process is not complete at the end of the day leave the items to
be dried in the SUN OVEN® and latch the latches over the glass. This will create an air tight seal
suspending the drying overnight and preventing bugs from entering the oven chamber. The drying
process can continue the next day.
How it works
Solar radiation passes through the clear glass door of the SUN OVEN®allowing enough heat to be
trapped inside of the SUN OVEN®to dry the food.
As your food dries, moisture rises with the hot air and escapes through the gap between the glass door
and the black gasket.
FRESH TOMATOES SUNDRIED TOMATOES
BEFORE Sun Drying AFTER Sun Drying
SUN OVENS INTERNATIONAL, INC.
39W835 Midan Drive, Elburn, IL 60119
Phone: 800-408-7919 Fax: 630-208-7386
Visit us on Facebook: www.facebook.com/SunOvens
MULTI-LEVEL DEHYDRATING & BAKING RACK SET
A simple effective way to use a GLOBAL SUN OVEN®to dry, dehydrate and bake with the
power of the sun. Easily stackable wire racks allow up to 3 layers of drying or baking. Use
the sun to naturally dry vegetables, fruits, meats, herbs & fish or to make baked goods .
*MULTI-LEVEL DEHYDRATING & BAKING RACK SET*
“CAN THEY BE USED FOR BAKING?”
THE ANSWER IS YES
The possibilities are endless. Try baking cookies, mini quiches, tarts,
breadsticks, cinnamon rolls, flat bread or even fish.
Check out our website: www.sunoven.com and click on the Solar Cooking Recipe Blog on the bottom right of the screen
and then click on DEHYDRATING for more tips.
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