THE KERR-COLE SOLAR WALL OVEN
By: Barbara Kerr and Jim Scott
This is the tentative table of contents for the
book which is envisioned if the
production version of the Solar Wall Oven ever becomes
available.
TABLE OF CONTENTS
June 16, 2002
Chapter One:
Introduction to the Kerr-Cole Solar Wall Oven
What is it and why use one?
Chapter Two:
How does it work?
What makes the heat?
How does the oven capture the heat and cook the food?
Chapter Three:
Getting ready to solar cook.
Selecting and preparing your solar cooking equipment
Chapter Four:
Cooking with your Solar Wall Oven
Temperatures
Altitudes
Cooking times for various types of foods - easy, medium and harder to
cook.
Weather and seasonal changes
Chapter Five:
Recipes
Easy Starters
Basic Recipes
Adapting your favorites
Solar Recipe Books available
Chapter Six:
What else can the Solar Wall Oven do?
Chapter Seven:
Pasteurization and Food Safety
Chapter Eight:
Food Preservation (known as "canning" in the USA)
Chapter Nine:
How to create a broader energy-saving kitchen around your Solar Wall
Oven
Haybox or retained heat procedures
Microwave and electric stoves
Conservative propane or gas fuel usage
Chapter Ten:
Frequently asked Questions
Chapter Eleven:
Siting
Sun angles
Geographical location
Position on wall
Chapter Twelve:
Construction and installation
Access Port
Access Duct
Solar Wall Oven
Chapter Thirteen:
Bibliography
Chapter Fourteen:
Index
Chapter Fifteen:
About the author
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