It’s worth knowing that -especially when cooking meat- that these types of stoves “temperature stall” at about 250 degrees until a lot of the water is boiled off. The interesting thing is that meat that is overdone like Chicken and Pork don’t dry out as the steam escape hole on the KECOP is fairly small. The walls of the oven are hotter than 250, but the air temperature stays at 250 because the energy is going directly to boiling the water off and leaving as fast as it comes in. Even at 250 degrees, the meat will begin to brown with enough time-typically an hour and a half to 2 hours depending on how cloudy it is, but even pork that measures 210 degrees internally is still super moist. Best results if you want, say, crispy chicken drumsticks is to use some kind of false floor in the mini-loaf pans to keep them out of the drippings-which you’ll save for cooking your noodles or rice in. I used some stainless mesh I got on Amazon for this. Be careful with the hot tray touching the nylon straps, they will easily melt them. The worst thing you can do with these is shock cool them-despite what the instructions say about pre-heating, it isn’t worth it. You also never want to put cold food into something that is already hot from the cooking process.
Just a cautionary tip, i find it best to add food before pre-heating. It's only several minutes and the potential of damage is significant when adding cold food in a glass oven. Room temperature is not a concern, but refrigerated or frozen could cause shattering when coming in contact with the hot glass.
I have that exact design. Zipper pieces broke so I had to replace them with paper clips and I had to wrap the black holding straps with silver reflective tape because they actually melted. Instead of cloth they were plastic. Those were the only two problems I've had with mine.
I have the same model. On mine, one of the hinges of the supporting rod broke and I fixed it back with a piece of wire. No other problems. To fully utilize the volume of the tube and to not have to use and purchase aluminum trays all the time, I use glass jars when cooking meat. A little smaller in diameter than the tube. With a small puncture on the lid to let the pressure escape - just to be safe. When the Sun is low ( elevation of 40 degrees or less), I tilt the whole thing forward (keep the tray horizontal) until I see the tube reflected in the whole of the mirror. I just put a wedge under it from behind. The bottom mirror has to be weighed down with weights otherwise it is too curved and I won't see the tube reflected in it which I should. This also stabilizes the oven in windy conditions. The big advantage of this design is that once it heats up, it keeps the heat and continues cooking even when clouds roll in and the Sun comes out only here and there. Kind of like a haybox in which the pot is heated up from time to time again while still kept in the box. Come autumn and "mostly Sunny" weather, I prefer this cooker. On Sunny days, my fav is a parabolic panel cooker which can accommodate a traditional pot and cook a whole chicken or whatever 🙂 And in winter - well, it's a haybox + stovetop pressure cooker combo that does the cooking during the night.
You could probably reuse the bread pans once or twice depending on what you cook in them and how hard it is to clean them out. But I wouldn't count on reusing them. Yes, you can use regular bread pans instead. According to the KECOP Amazon store page, you can use anything in it to cook in that you would normally use. It just needs to be able to fit. Mini bread pans that fit, would be perfect! The aluminum pans that come with the solar oven are 6.25" long on the bottom but 8.25" long on the top. They fan out a bit so the measurement changes. They are 2.75" wide on the bottom but 3.5" wide on the top. Then they are 2" high (not counting the lip that folds over a lid -- if you had a lid). I have not found any so far that fit that exact measurement for replacements. However... I found that others on Amazon are purchasing this bread pan along with their solar oven: amzn.to/3ogbYLh. I did the measurements and l believe it will fit.
Amazon sells silicone bread pans that fit perfectly set of 4 for about 10 bucks. I also picked up some glass ones at TJ max That have a rubber made top.
@@aquanaut3541 I’ll have to check those glass top mini-loaf pans out, I just picked up non-stick steel ones and found that foil miniloaf pans fron Amazon were very inexpensive. I have tried the silicone pans from the Gosun Fusion in mine and have found them difficult to clean when things get burned on.
Nice bit of kit , i actually use a Gosun Go Solar Oven while backpacking its built pretty much the same thing without the metal brackets and more packable ,but it does awesome just made chicken breast and baked potatoes for myself for breakfast here in Pennsylvania! I noticed that one borrowed Gosuns tech with the design. What did you pay for this one? The Gosun Go is 145.00 from Gosun and they have a bigger one that i paid 246.99 but you can actually cook for a family of 6 in about 10 minutes from start to finish! Also you can actually use silicone baking pans for bread in these no sweat !
You just need periods of sun and more time. These are like a thermos that gets hot in the sun, so clouds going by don’t stop he process, they just delay it. @@jenallen5202
@@TamsTips Yes, see my reply to jenallen5202. The less sun you have, the longer it takes but as long as you have periods of sun they do work. I have cooked chicken legs on an overcast but bright day with no blue sky at all-it took 2 hours instead of 1 and a half and the meat didn’t brown but it was 170 degrees internally and fully cooked.
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It’s worth knowing that -especially when cooking meat- that these types of stoves “temperature stall” at about 250 degrees until a lot of the water is boiled off. The interesting thing is that meat that is overdone like Chicken and Pork don’t dry out as the steam escape hole on the KECOP is fairly small. The walls of the oven are hotter than 250, but the air temperature stays at 250 because the energy is going directly to boiling the water off and leaving as fast as it comes in. Even at 250 degrees, the meat will begin to brown with enough time-typically an hour and a half to 2 hours depending on how cloudy it is, but even pork that measures 210 degrees internally is still super moist. Best results if you want, say, crispy chicken drumsticks is to use some kind of false floor in the mini-loaf pans to keep them out of the drippings-which you’ll save for cooking your noodles or rice in. I used some stainless mesh I got on Amazon for this.
Be careful with the hot tray touching the nylon straps, they will easily melt them. The worst thing you can do with these is shock cool them-despite what the instructions say about pre-heating, it isn’t worth it. You also never want to put cold food into something that is already hot from the cooking process.
Good to know! Thank you!
Just a cautionary tip, i find it best to add food before pre-heating. It's only several minutes and the potential of damage is significant when adding cold food in a glass oven. Room temperature is not a concern, but refrigerated or frozen could cause shattering when coming in contact with the hot glass.
Great tip! Thank you!
I have that exact design. Zipper pieces broke so I had to replace them with paper clips and I had to wrap the black holding straps with silver reflective tape because they actually melted. Instead of cloth they were plastic. Those were the only two problems I've had with mine.
Interesting! Thank you for the input!
I have the same model. On mine, one of the hinges of the supporting rod broke and I fixed it back with a piece of wire. No other problems. To fully utilize the volume of the tube and to not have to use and purchase aluminum trays all the time, I use glass jars when cooking meat. A little smaller in diameter than the tube. With a small puncture on the lid to let the pressure escape - just to be safe. When the Sun is low ( elevation of 40 degrees or less), I tilt the whole thing forward (keep the tray horizontal) until I see the tube reflected in the whole of the mirror. I just put a wedge under it from behind. The bottom mirror has to be weighed down with weights otherwise it is too curved and I won't see the tube reflected in it which I should. This also stabilizes the oven in windy conditions. The big advantage of this design is that once it heats up, it keeps the heat and continues cooking even when clouds roll in and the Sun comes out only here and there. Kind of like a haybox in which the pot is heated up from time to time again while still kept in the box. Come autumn and "mostly Sunny" weather, I prefer this cooker. On Sunny days, my fav is a parabolic panel cooker which can accommodate a traditional pot and cook a whole chicken or whatever 🙂 And in winter - well, it's a haybox + stovetop pressure cooker combo that does the cooking during the night.
A glass jar! Very clever! Great tip!
Pretty good job with the review. Thank you
Thank you!
What size are the aluminum pans? Are they reusable? Can regular bread pans be used instead? Or do I need to order pans solely from Kecop?
You could probably reuse the bread pans once or twice depending on what you cook in them and how hard it is to clean them out. But I wouldn't count on reusing them. Yes, you can use regular bread pans instead. According to the KECOP Amazon store page, you can use anything in it to cook in that you would normally use. It just needs to be able to fit. Mini bread pans that fit, would be perfect! The aluminum pans that come with the solar oven are 6.25" long on the bottom but 8.25" long on the top. They fan out a bit so the measurement changes. They are 2.75" wide on the bottom but 3.5" wide on the top. Then they are 2" high (not counting the lip that folds over a lid -- if you had a lid). I have not found any so far that fit that exact measurement for replacements. However... I found that others on Amazon are purchasing this bread pan along with their solar oven: amzn.to/3ogbYLh. I did the measurements and l believe it will fit.
Amazon sells silicone bread pans that fit perfectly set of 4 for about 10 bucks. I also picked up some glass ones at TJ max
That have a rubber made top.
@@aquanaut3541 I’ll have to check those glass top mini-loaf pans out, I just picked up non-stick steel ones and found that foil miniloaf pans fron Amazon were very inexpensive. I have tried the silicone pans from the Gosun Fusion in mine and have found them difficult to clean when things get burned on.
I got this one love it. lots of bug here so i dont want to put it flat on ground looking for platform and would like more permenent pans.
Nice bit of kit , i actually use a Gosun Go Solar Oven while backpacking its built pretty much the same thing without the metal brackets and more packable ,but it does awesome just made chicken breast and baked potatoes for myself for breakfast here in Pennsylvania! I noticed that one borrowed Gosuns tech with the design. What did you pay for this one? The Gosun Go is 145.00 from Gosun and they have a bigger one that i paid 246.99 but you can actually cook for a family of 6 in about 10 minutes from start to finish! Also you can actually use silicone baking pans for bread in these no sweat !
I have the solar oven kit. Same size as the go. I got the silicon trays separately.
We paid about $245 (with tax) for this one. Silicone baking pans? Good to know! Thank you!
the steaming is normal. Without it would explode
Yes, very true!
I did not think that was going to work
They work wonderfully make sure u get the size for ur needs I'm only one person. So small is good.
I didn't think it was going to work either! Amazing, isn't it!? Now... will it work on a non-sunny day? We will have to try it!
@@TamsTipsnot very well.
You just need periods of sun and more time. These are like a thermos that gets hot in the sun, so clouds going by don’t stop he process, they just delay it. @@jenallen5202
@@TamsTips Yes, see my reply to jenallen5202. The less sun you have, the longer it takes but as long as you have periods of sun they do work. I have cooked chicken legs on an overcast but bright day with no blue sky at all-it took 2 hours instead of 1 and a half and the meat didn’t brown but it was 170 degrees internally and fully cooked.