Cooking for a crowd can get tricky when you want everything to be cooked and ready at the same time. Mother's Day dinner was at my house with 17 people. I didn't want the stove and oven going while everyone was in the kitchen so we decided to grill hamburgers. That got the main dish outside but we still had all the side dishes to cook. I used the oven for the sweet potato fries but I didn't want to lug my big pot upstairs and use the stove to cook the corn on the cob. Then I remembered a post I saw on the Global Sun Oven site about cooking corn on the cob in the Global Sun Oven. I tossed 8 rather large ears of corn, still in their husks, into the sun oven and closed the door. That was literally the easiest thing I have "cooked" in a long time.
They cooked for about 1 1/2 hours, and they could have gone for about another 1/2 hour or so to be really done, but I forgot about cooking the corn until right before dinner. (seriously if my head wasn't attached...) We were ready to eat but I knew the corn was close to being done because the glass had condensation on the inside of it. That usually means your dish is close to being finished, if not all the way done. The temperature hovered just above 250 degrees the whole time. The corn was crisp tender and so sweet when we ate it! I am really surprised every time I cook something in the Sun Oven and it comes out tasting so good. I should know by now that it will work but it just makes me happy every time it does!