VOLCANO II STOVE:

The Volcano II stove/oven is a really great stove to use in an emergency, at the park or when camping. I like this particular stove because you can use propane with an attachment (one for small bottles and a different one for large containers of propane). The Volcano II stove uses wood, propane or charcoal. I demonstrate this stove/oven at food storage/emergency preparedness classes we teach.  I recommend this stove because it can be used year round.

                                                                                                     CAMP CHEF STOVE/OVEN:

Camp Chef is an excellent choice for emergency cooking-you can bake bread too

The Camp Chef Stove/Oven show above one I demonstrate at the same classes. I make homemade bread and bake the two loaves in the oven after removing one of the oven racks. I bake the bread at 350 degrees for 27-30 minutes. I purchased a griddle to go with my Camp Chef Oven for pancakes, etc. I would highly recommend one of these.

                                                                                                            BUTANE STOVE/FUEL:

I have both purchased a Butane Stove and Fuel. What I like about this little stove is you can use it year round. It’s great for camping, teaching classes and of course to use in an emergency or natural disaster. It is also pretty inexpensive for approximately $25.00 give or take.

                                                                                                    SUN OVEN/SOLAR COOKING:

I just purchased a second Sun Oven because I LOVE them! It is approximately 19 inches square and about 11 inches high. It has a handle so you can carry it. It opens up with these sides to reflect the Sun!!! You can buy a Sun Oven with or without bread pans, cake pans, two cooking pots that stack and a set of three dehydrating racks, along with some parchment paper and NOW a turkey roaster pan! You can “dehydrate” anything from fruits, veggies and jerky. The instructions are quite simple. Please be sure and read ALL the instructions before use.  This is the condensed version of instructions:

1. Placement–place in a sunny location unobstructed by trees, etc.

2. Setup–lift and unfold the reflectors. Slide the slot in the bottom section of the reflectors over the thumbscrew, etc.

3. Focusing–aim the front of the Sun Oven towards the sun. You need to tilt the oven to eliminate the shadows. You will occasionally need to adjust the position.

4. Pre-heat–The Sun Oven should be preheated before cooking. It is recommended that you place the oven with the glass door closed and latched down in the sun to preheat. In strong sun the Sun Oven will reach 300 degrees F in about twenty minutes. This is awesome!

5. Cooking–Place food in the cooking pot or pan on the tray inside the oven. Close the door quickly, and latch it down, using both latches. Use potholders when removing the HOT cooked food after its finished cooking. Always cover the food being cooked, except bakery goods. Cut down a third of the liquid normally used for rice, stew or sauces. This does not apply to bakery products. You can use glass casserole dishes with a cover. It says do not use foil. Two pots can be stacked and cooked at the same time.

Since foods do not burn in the Sun Oven, it is not necessary to stir the foods after they are placed in the oven. Use a meat thermometer –place this in the meat BEFORE you put the meat in the oven. I highly recommend this solar oven. The All American Solar Sun Oven is the one I recommend!

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