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A solar cooker lets the UV light rays in and then converts them to longer infrared light rays that cannot escape. Infrared radiation has the right energy to make the water, fat and protein molecules in food vibrate vigorously and heat up.
It is not the sun’s heat that cooks the food, nor is it the outside ambient temperature, though this can somewhat affect the rate or time required to cook, but rather it is the suns rays that are converted to heat energy that cook the food; and this heat energy is then retained by the pot and the food by the means of a covering or lid.
This occurs in much the same way that a greenhouse retains heat or a car with its windows rolled up. An effective solar cooker will use the energy of the sun to heat a cooking vessel and efficiently retain the energy (heat) for maximum cooking effectiveness
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