My husband saw a forecast that had us topping 100F for one week straight, so I'll be cooking every day, and freezing for rainy days.
Honey Whole Wheat, bacon, chedar cornbread, cooked in my stainless steel roaster solar oven.
Topped 250F and I left it out there for 2 full hours to make certain the bottom got cooked, even though the top browned a little more than what you would normally want. This is whole wheat and can handle the extra 'toasting.
After 1 1/2 hours, I rotated the pan so that the the front of the pan could get some extra sun.