Solar has potential to emerge as a major water purification technology and the industry has developed a reusable indicator that turns color when pasteurization temperature is reached. It is described in this article, among other things:

http://solarcooking.org/sunandwater.htm

Also in solar cooking’s favor over a Thermette: little danger of starting a fire; no fire permits to get or pay for, use almost anywhere – even where fire would not be permitted or welcome; no embers to extinguish or worry about failing to extinguish; and baking capability. Like most new ovens, you have to learn how long to do what for best results.

“Solar baking tip: A conventional oven cooks from the bottom up. A sun oven cooks from the top down. To make sure that your bread, muffins, or pizza isn't too moist on the bottom, preheat a heat sink in your solar cooker, for an hour or so, before you plan to bake. A heat sink is a brick, a tile, or a flat rock that is painted black. The heat sink gets hot in the cooker so you have a hot surface to later place your baking.” http://www.solarhaven.org/SolarCooking2.htm

Thanks for the recipe sites.

Here’s an interesting site on solar food dehydrating:

http://www.geopathfinder.com/9473.html